Monday, November 17, 2014

Pumpkin Streusel Muffins

Pumpkin Streusel Muffins



    This recipe was another one of those I made up because I had stuff I needed to use.
My friend Marlene gave me a huge bag of good cranberries from the Food Bank where her mom
helps.   I have been trying to incorporate their deliciousness into whatever I can because I like them.
I had a cup of pumpkin left over from another recipe and was trying not to waste it.  One of my 
most valued possessions is a recipe book I got in Africa while on a Missionary Trip.
Out of Little... Much.   is its title.  Missionaries living in a third world country have to make do with
what they have. Even when you have plenty of stuff to eat you probably won't have a lot of the 
modern conveniences.  This cook book teaches you how to make just about anything and substitutions 
of this for that.   I had long valued being able to do that sort of thing because we lived way back
in the country in Virginia.  You couldn't always just run to town to pick stuff up.   The cook book 
tells how to make vinegar, marshmellows, gelatin powder, yogurt, etc.    
I figured if it could teach me all that I could use it to improvise a recipe for all my ingredients. It was a hit
and all the muffins got gone quickly!

   The real story behind why they became pumpkin "streusel" muffins?  Because I am getting what
Grandma Koogler calls "donsy".   I was making apple betty about a month ago and was watching tv
whilst I did so.  I made up the streusel topping and put it aside.  I made the dish and made MORE streusel
topping and put the dish in the oven. I turned around to see I had an entire batch of topping left sitting there.
I put it in a tupperware container and saved it.  It worked fine and was not wasted as it all got used up on this recipe!

Here is the recipe book Out of Little... Much. Open to the page for quick bread recipes. I used
the banana bread recipe and just substituted pumpkin for bananas! 

Ingredients:
Muffin Recipe ingredients
1 cup sugar
1/2 cup vegetable oil
1 cup mashed pumpkin
2 cups all purpose flour
1/2 tsp salt
1 tsp soda
1/2 cup chopped walnuts
2 eggs
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup raisins
Bakers Joy spray
muffin cups 
cupcake papers

Streusel Topping Recipe
1/2 cup butter melted
2/3 cup all purpose flour
1 cup light brown sugar
1 Tbsp cinnamon
1/2 cup chopped pecans

Directions:
Preheat oven to 350*
Line muffin tins with cupcake papers & spray lightly with Bakers Joy spray
Prepare Streusel topping  by combining all ingredients in a small bowl & set aside to top muffins
Mix all ingredients for muffin recipe in a large bowl  except topping recipe
Fill lined muffin tins 2/3 full with muffin batter
top with streusel topping before baking

Bake for 15 -20 minutes until toothpick inserted in muffin comes out clean.

Store in an airtight container.

Makes 18 regular sized muffins. 

 Finished product.  Yum! 

Saturday, November 1, 2014

Kügler Farm Haus Oatmeal Raisin Cookies

Kügler Haus @ Moffatts Creek, Virginia



Kügler Farm Haus Oatmeal Raisin Cookies
By Frau Dana Kügler

Ingredients: 


1 3/4 C. all purpose flour
4 C. oats
1 tsp. baking soda
1 tsp. salt
 1 tsp cinnamon
1 Tbsp. vanilla
2 eggs
1 C. butter softened
1/4 C. sorghum
1/4 C. white sugar
1 C. packed light brown sugar 
1/2 C buttermilk
1/2 C. golden raisins
1/2 C. regular raisins
1/2 C. chopped walnuts* optional


Directions: 

Preheat Oven to 375*
Mix all dry ingredients in large bowl
Cream softened butter, sugars, eggs, vanilla and buttermilk together
in another large bowl.

Mix in dry ingredients until well blended
Stir in raisins and walnuts

Drop by teaspoonfuls onto greased cookie sheets
Bake 8-10 minutes or until soft set in 375* oven

Seal in airtight container.

Makes 4 dozen medium sized cookies
I made this recipe up to suit myself when I could not find what I wanted in my Betty Crocker cookbook
They were the best oatmeal raisin cookies I'd ever eaten.