Nuts

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Sugar ‘N Spice Muffins

November 4, 2010 in Breakfast by Moogie | No comments

PRE-PREP:

  1. Place oven rack in middle of oven
  2. Preheat oven to 425
  3. Grease muffin tin

MUFFIN MIXTURE:

  • 1 cup sifted flour, white or unbleached
  • ½ cup sugar, white
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup oats, quick or old fashioned
  • ½ cup raisins
  • ¼ cup nuts, chopped (walnuts/pecans)
  • ¾ cup milk
  • ¼ cup vegetable oil or melted margarine
  • 1 egg, beaten

TOPPING:

Mix together & set aside:

  • 2 Tbsp cinnamon
  • 1 tsp sugar

PREPARATION:

  1. Sift flour, sugar, baking powder & salt together in large bowl.
  2. Add oats, raisins & nuts to the flour ingredient bowl.
  3. Combine milk, oil & eggs and add them to the flour ingredient bowl.
  4. MIX ONLY UNTIL DRY INGREDIENTS ARE MOST!!
  5. Fill greased muffin tin cups ½ full.
  6. Sprinkle sugar/cinnamon mixture over tops of uncooked muffins.
  7. Put in 425 oven for about 15 minutes.
  8. Done when nicely tan.
  9. Turn muffins out on a rack – don’t leave them in the hot tin very long.

VARIATION:

Fill muffin tin cups ¼ full with mixture, THEN put a dab of your favorite jam/jelly on top.
Finish filling the muffin tin cup till about ½ or so full.
Sprinkle sugar/cinnamon mixture over tops and bake.

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Dan's Almost Better Than Sex Chocolate Cake

December 16, 2008 in Dessert by Moogie | 1 comment

Ingredients:

1 cake mix:  Devil's Food or German Chocolate

4 eggs

1 1/3 cup coffee, brewed & cooled down

1/2 cup vegetable oil

1 box instant chocolate pudding

1 cup chocolate chips

1 cup chopped nuts (walnuts, almonds, pecans) (optional)

1 jar caramel topping (we found next to ice cream freezer in store)

1 can sweetened, condensed milk

1 lb. bag Heath bar minis or about 6 large bars

16 oz. tub Cool Whip Topping

Directions:

  • Preheat oven to 350
  • Grease a 9 X 13 pyrex pan (or something close to that size) and set aside
  • Mix the cake mix, instant pudding powder,  eggs, coffee &  oil in bowl,  following the box directions.
  • Add the chocolate chips & nuts (if used) by hand
  • Pour ingredients in the prepared pyrex pan and bake in 350 oven for about 30-35 minutes.
  • While cake is cooking mix the caramel topping & sweetened condensed milk together & set aside
  • While cake is cooking, smack the Heath bars while still in their wrappers (a couple of whacks is good) and open the bags and place broken candy in a bowl.
  • When the cake is done, remove from oven and let sit for 10 minutes.
  • After 10 minutes, poke a kajillion holes in the top of the cake  with the end of a wooden spoon
  • Pour the caramel/milk mixture over it, making sure it goes in all the holes evenly
  • Sprinkle half the broken Heath bars over it (save the other half for finishing the cake)
  • At this point you need to let the cake cool completely for 12 hours or more - maybe let it sit in fridge all day until just before you serve it
  • Take the Cool Whip out of the freezer and let it thaw/soften a bit.   Spread it over the top of the cake and sprinkle the other half of the Heath bars decoratively over it.
  • Enjoy!

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7-Layer Cookie

September 2, 2008 in Dessert by Moogie | No comments

Layers

  • Preheat oven to 350o.
  • Prepare a 10 X 12” pyrex baking dish
  • Put the following items in the pan – in the order given:
  • 1st Layer: 1 cube butter + 2 Tbsp melted butter.
  • 2nd Layer: 1 ½ cup graham cracker crumbs
  • 3rd Layer: 1 6 oz. pkg butterscotch chips
  • 4th Layer: 1 6 oz. pkg chocolate chips
  • 5th Layer: 1 cup shredded coconut (packaged)
  • 6th Layer: 1 sm can Condensed milk (Eagle Brand)
  • 7th Layer: 1 ½ cups chopped nuts
  • Bake for 30 minutes.

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Chocolate Chip Cookies

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

 

1 cup

¾ cup

¾ cup

2 tsp

2

1 sm bag

1 cup

2 2/3 cups

1 tsp

1 tsp

 

Shortening (Crisco)

Sugar, white

Sugar, brown

Vanilla

Eggs

Chocolate chips

Nuts (optional)

Flour

Baking powder

salt

 

Instructions

  1. Preheat oven to 325o.

  2. Cream together: shortening, white & brown sugars, & vanilla.

  3. Add the eggs & nuts.

  4. Sift together: flour, baking powder & salt.

  5. Add to the first ingredients and mix. Dough should be on the stiff side. You can add more flour but be careful because too much extra flour makes a dry cookie.

  6. Make cookie balls and place on prepared cookie sheets.

  7. Bake for 13-14 minutes.

  8. Makes approximately 45 cookies.

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Toffee Bars

September 2, 2008 in Dessert by Moogie | No comments

Ingredients

  • 1 pkg + 3 whole Graham Crackers
  • 1 cup Butter
  • 1 cup Brown Sugar
  • 1 small bag Milk Chocolate Chips
  • 1.5 -2 cups chopped nuts

Instructions

  1. Preheat oven to 350o.

  2. Spray a cookie sheet with Pam.

  3. Lay the whole graham crackers on the cookie sheet.

  4. Combine butter and brown sugar in pot and boil for 3 minutes, stirring constantly.

  5. Pour evenly over the graham crackers.

  6. Bake for 10 minutes

  7. Remove from oven and sprinkle with chocolate chips, spreading the chips gently as they begin to melt.

  8. Sprinkle nuts over the stop.

  9. Cut into bars.

  10. Refrigerate.

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