Recipe Testing is FUN

A new Tribute Page from Zona Lorig honoring her grandmother Edith Cowan Davis brought this wonderful Cranberry Pudding to our attention. The recipe calls for no sugar in the pudding.  Molasses is used instead. In combination with the tart cranberries . . . your taste buds are rocking! The wonderful sugary, buttery sauce more than makes up for the tart fruit!
Cathy Shumard tested this recipe, not covering it while baking and it turned out delicious. Ruth McLeod was the lucky recipient of the testing. Now Cathy is experimenting to see if covering it will make it even better.
Zona mentioned this recipe has been served at every special occasion by all her eleven cousins for years. What a wonderful tradition.

Looking forward to making it myself when Tastes & Treasures cookbook, Volume II comes out this fall.

Gooey Gingerbread Cupcakes

Cinnamon, molasses, applesauce, ginger . . . you can taste the Christmas flavors in these cupcakes. Having little helpers makes it more fun. Thanks to Celia and Netti Fedele-McLeod, Sarah Holcombe and big helper, Al McLeod.

Licking the bowl is the best!

Seriously stirring the batter.

Which decorations will they choose?

Gingerbread Cupcakes

Frosting Ingredients:
1/2 cup reduced-fat cream cheese
1/4 cup light butter or light buttery spread
1/2 tsp. cinnamon
1/4 tsp. vanilla extract
1/3 cup powdered sugar

Cupcakes Ingredients:
1 3/4 cups moist-style spice cake mix (about half a box)
1/2 cup egg whites or fat-free liquid egg substitute
1/4 cup unsweetened applesauce
3 tbsp. molasses
1 tsp. vanilla extract
1 tsp. cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground nutmeg
Optional topping: cinnamon

Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups, or spray it with nonstick spray.

In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate. 


In another large bowl, combine all cupcake ingredients. Whisk until smooth and uniform. Evenly distribute batter among the cups of the muffin pan. 



Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes. 



Let cool completely, about 10 minutes in the pan and 25 minutes out of the pan. 



Spread with frosting.

MAKES 12 SERVINGS
Thanks to Hungry Girl for the recipe.

Granola always popular

Note to self: Two year old granddaughter coming to visit. Must make Granola from Tastes & Treasures cookbook page 196. And double the recipe so I can freeze it!

Granola
Ingredients:
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)


Directions:
Preheat the oven to 350 degrees.
Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl.
Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges.
Bake for 15 minutes or until the oats are golden brown, stirring frequently.
Spoon immediately into a heatproof bowl and stir in the dried fruit.
Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months.  Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.

First Course Breakfast in Wine country

Breakfast for Kay and Rex Holcombe in Temecula, California wine country starts with this fabulous teaser.

Chocolate and almond biscotti crumbles. Blueberries with Greek yogurt and Tustin melon with a few grapes (since we're in wine country). Topped off with a molasses pomegranate reduction!