How To make Heirloom Raisin Muffins
1 c Raisins
1 c Water
1/2 c Butter/Regular Margarine
1/4 c Sugar
2 ea Large Eggs
1 1/2 c Unbleached Flour, Sifted
1 ts Baking Powder
Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after
each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly.
How To make Heirloom Raisin Muffins's Videos
Yummy Recipe - Raisin Cereal
Delicious Fruity Yeast Bread | Dried Cranberries, Raisins and Frosting
This is an outrageously delicious bread. Cranberry, raisin, cinnamon, vanilla, orange etc. Perfect way to start your day with your favorite cup of coffee. This recipe is easy to follow, so if you are a seasoned bread maker or just beginning, you can make this bread. I hope that you will and you will share a loaf with someone special. It’s addicting!!! ENJOY!!! Lord bless, Darlene
Delicious Fruity Yeast Bread
(Thank you to The Kneady Homesteader)
1 1/2 c warm water
2t yeast
4 c flour total
1 t salt
2 T milk powder
2 T sugar
2 T soft butter
2 t vanilla
1 t cinnamon
1 t orange extract
1 c raisins
1 c dried cranberries
Mix well with dough hook or by hand.
Knead for 5 minutes
Cover in greased bowl for 1 1/2 hours till double in size.
Divide into 2 greased loaf pans
Cover and allow to rise approx 30 to 40 min till double.
Bake in 350 oven 25 to 30 minutes.
Let cool on rack.
Frost one or both.
Frosting for one:
1 1/2 c powdered sugar
Approx 2 T milk
1t vanilla
1/2 t orange exact.
Cover top of bread.
Yummy.
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Macey's Cooking Corner with Tracy Armstrong - Raisin Bran Muffins - December 2, 2016
Icebox Bran Muffins
Heirloom baking continues with these icebox bran muffins. The ready-to-use batter stored in the fridge means you can have fresh, hot muffins in about 15 minutes.
Icebox Bran Muffins
1 cup vegetable shortening
3 cups white sugar
4 large eggs
2 cups boiling water
2 cups 100% Bran cereal (you can use the All Bran if you can't find 100% Bran)
1 quart lowfat buttermilk
2 teaspoons salt
5 cups all-purpose flour
5 teaspoons baking soda
4 cups Kellogg's All Bran cereal
Pour the boiling water over the 2 cups of 100% Bran. Let stand. Cream the shortening and sugar in a large mixing bowl until fluffy. This might take close to 6 minutes. Add the eggs, one at a time with the mixer on low. Beat on medium until fluffy. Add the salt and mix to combine. Combine the flour, soda and 4 cups of All Bran in a large bowl and set aside.
Pour the buttermilk in the 2 cups of hot cereal and water. Add the buttermilk mixture to the mixing bowl and mix until combined. Pour the wet mixture into a large lidded container. Pour the dry ingredients over top and mix by hand until just combined.
Bake cupcake-sized muffins in a 400°F, 200°C, gas mark 6 oven for 15 minutes.
Pumpkin Spice Muffins - Cinnamon, Cream Cheese or Crumb Topped - The Hillbilly Kitchen
Pumpkin Spiced Muffins. Cream Cheese Filled Pumpkin Muffins, Cream Cheese Topped Pumpkin Muffins, Crumb Topped Pumpkin Muffins and Cinnamon Pumpkin Muffins. In this video, I'll be making pumpkin muffins with several variations that your friends and family are sure to love. It starts with a basic recipe and you can build at least 6 variations with a few add- ins. They're delicious, moist, fluffy muffins.
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Ingredients for pumpkin muffins:
1 1/2 cups of all purpose flour
2 teaspoons of pumpkin pie spice
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of oil
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
1 teaspoon of real vanilla extract
1 can of 100% pumpkin
Ingredients for the sugar and cinnamon topping:
1/4 cup of sugar
1 teaspoon of cinnamon
1/4 cup of real butter
Ingredients for cream cheese filling
Video -
8 ounces of cream cheese
1/4 cup of sugar
1 egg
2 teaspoons of vanilla
Ingredients for crumb topping:
Video -
2 tablespoons of butter
1/4 cup of flour
1/4 cup of sugar
1 teaspoon of cinnamon
2 to 3 tablespoons of chopped pecans
Ingredients for cream cheese frosting :
video -
8 ounces of cream cheese
1/2 cup of real butter
1 cup of sugar
1 teaspoon of real vanilla
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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Ricotta and Heirloom Tomato Toast - Everyday Food with Sarah Carey
Recipe:
Use the bounty of your garden tomatoes and try Sarah Carey’s savory breakfast recipe of Creamy Ricotta and Tomato with Basil on Rustic Toast. Enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.