Rocky Mountain Recipes 4-23-12 | TheFencePost.com

Rocky Mountain Recipes 4-23-12

Apple Spice Muffin

Joyce Ramey • Greeley, Colo.

1 c. Butter or Margarine, softened

1 c. Sugar

2 Eggs

2 c. Flour

1 t. Baking Powder

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1 t. Baking Soda

1/2 t. Salt

1 c. (8 oz) Sour Cream

1 t. Almond Extract

1 (16 oz) can Whole-Berry Cranberry Sauce

1/2 c. Walnuts, chopped

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Add extract. Spoon one third of the batter into a greased 9-inch square pan. Top with one third of the cranberry sauce. Repeat layers twice and sprinkle with walnuts. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

Glaze:

1/3 c. Confectioners’ Sugar

5 t. Warm Water

1/2 c. Almond Extract

If desired, combine glaze ingredients and drizzle over cake.

Irene Muller • Wray, Colo.

1 c. Rolled Oats

1 c. Buttermilk

1 Egg

1/2 c. Brown Sugar

1/2 c. Melted Shortening

1 c. Flour

1 t. Baking Powder

1/2 t. Salt

1/2 t. Soda

Soak oats in buttermilk for 30 minutes. Add egg and beat well. Add sugar and mix. Add cooled shortening. Sift together flour, baking powder, salt and soda. Add to mixture. Fill greased muffin pans two-thirds full. Bake in a 400 degree oven for 15 to 20 minutes. Makes one dozen.

Marcey Dyer • Pierce, Colo.

1 loaf French Bread

3 Eggs

1 c. Half and Half

1 c. Milk

3 t. Vanilla

1 t. Nutmeg

1 t. Cinnamon

Topping:

1/2 c. Brown Sugar

1 Tbsp. White Corn Syrup

1/2 c. Walnuts, chopped

1/4 c. Butter, melted

Mix all topping ingredients well and refrigerate. Cut the french bread into 1-1/2 inch slices and place in a baking dish sprayed with nonstick spray. Mix the eggs, half and half, milk, vanilla, nutmeg and cinnamon in a large bowl until fluffy. Pour over the bread evenly. Cover with plastic wrap and refrigerate overnight. The following morning, allow topping to reach room temperature or place in the microwave for 30 seconds to soften. Spread over each piece of french bread. Preheat oven to 350 degrees and bake for 40 minutes. Serve hot with maple syrup.

Sharon Raasch • Imperial, Neb.

Cinnamon Filling:

1 Tbsp. Cinnamon

4 Tbsp. Butter, softened

1/3 c. Brown Sugar

2 Tbsp. All-purpose Flour

Coffee Cake:

3 c. All-purpose Flour

2 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

1/2 c. Butter, room temperature

1-1/2 c. Sugar

3 Eggs

2 t. Vanilla Extract

1 (16 oz) tub Sour Cream

Confectioners’ Sugar

Heat the oven to 350 degrees and grease a 12-cup bundt pan. For cinnamon filling, place the cinnamon, butter, brown sugar and flour in a small bowl, mix with your fingers and set aside. For the coffee cake, combine the flour, baking powder, baking soda and salt in a large mixing bowl. In a separate large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the vanilla extract and the sour cream. Add the dry ingredients, beating well after each addition. Spoon half of the coffee cake batter into a large bundt pan. Crumble the cinnamon mixture over the top. Pour the remaining batter and then use a table knife to swirl the cinnamon throughout. Bake for 50 to 60 minutes or until a toothpick inserted in the cake comes out clean. Invert the coffee cake onto a rack and cool it thoroughly before dusting with confectioners’ sugar.

Marlene Maurer • Lakewood, Colo.

Thick Slices French Bread

Cream Cheese

Jam

Egg

Milk

Corn Flakes, crushed

Slice a pocket in bread. Stuff with cream cheese and jam. Mix egg and milk together. Dip stuffed bread in milk mixture. Coat with corn flakes. Fry. Serve with syrup.

Patty Spellman • Yuma, Colo.

2 c. All-purpose Flour

1 c. Apples, cored and chopped, but not peeled

1 c. Milk

1-1/2 c. Margarine, melted

1/4 c. Sugar

1 Egg

3 t. Baking Powder

1 t. Ground Cinnamon

1/4 t. Ground Nutmeg

1/2 t. Salt

Preheat oven to 400 degrees. Grease muffin cups or line with paper liners. Mix all ingredients together using a wooden spoon. Batter will be lumpy. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until tester inserted in the center comes out clean.