Cranberry Muffins

Cranberry Muffins

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Special Supplies:

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*Muffin pan

*Cupcake Liners

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Ingredients and Instructions

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Cream together:

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*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt Cream Cheese

*2 cups Sugar

*1 teaspoon Almond Extract

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Add to creamed mixture:

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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

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*2 cups All-Purpose Flour, sifted

*1 teaspoon Salt

*3 teaspoon Baking Powder

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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

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Mix together and then add to muffin batter:

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* 2 cups Raw Cranberries, washed and drained

* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries

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Fold in flour covered Cranberries into muffin batter.

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In Muffin Pan and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

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Makes 2 dozen Cranberry Muffins.

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Top them with warm Butter Cream Sauce.

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Butter Cream Sauce

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*1/2 cup Butter

*1/2 cup Sugar

*1/2 cup Whipping Cream

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In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.

 

Enjoy!

Lindy

 

Gingersnap Pumpkin Pie Bites

Gingersnap Pumpkin Pie Bites

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*9 inch Round Cake Pan, with removable bottom or 9×9 inch square baking pan

*Cooking Spray, Pam

*Parchment Paper, if using square baking pan

*1/2 Baking Sheet or Jellyroll pan

*Pastry Scraper Cutter

*1 can Reddi Wip or favorite whipped topping

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Preheat oven 350*F.

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Gingersnap Pie Crust

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*1 sleeve/package) Graham Crackers, broken in half

*3 cups Gingersnaps, broken in half pulse in a food processor until small crumbs

*6 tablespoons Butter, melted or room temperature

*1 tablespoon crushed Crystalized Ginger

*2 tablespoons Brown Sugar

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In a food processor add the broken graham crackers and Gingersnaps and pulse until small crumbs. Then add butter, crushed ginger and brown sugar and pulse again until butter is mixed throughout.

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Add Gingersnap crumbs mixture to the bottom of a Pam sprayed 9×9 inch square pan lined with parchment (for easy lift and removal) or 9 inch round cake pan with removable bottom/spring form cake pan. Press firmly the crumbs into the bottom of pan in a flat layer making the crust and then pour the pie filling on top of the crust.

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Place filled pie pan onto a baking sheet and Bake for 1 hour and 10 minutes or longer until center is set.

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Remove pie from pan and place pie on a cutting board and cut with a pastry scraper cutter into slices or if using the square cake pan cut into bite sized squares.

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Top slices with whipped cream topping as desired.

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Pie Filling:

*29 Ounce Canned Pumpkin

*1 (15 ounce) can Sweetened Condensed Milk

*4 Eggs, whisked with electric whisk

*1/4 teaspoon Sea Salt

*1/2 teaspoon Nutmeg

*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love

*2 teaspoons Cinnamon

*1/2 teaspoon Ginger

*1/8 teaspoon Cloves

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In a bowl whisk together the canned pumpkin and milk. Set aside.

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In a small bowl whisk the eggs and add salt, nutmeg, mace, cinnamon, ginger, cloves and whisk until all spices are incorporated evenly.

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Combine the pumpkin and egg mixture and stir until thoroughly mixed. Pour into prepared gingersnap crust.

 

 

Enjoy!

Lindy