Spiced Carrot Muffins

1 3/4 cup(s) all-purpose flour
3/4 cup(s) sugar
2 teaspoon(s) pumpkin-pie spice
2 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) plain low-fat yogurt
4 tablespoon(s) unsalted butter, melted
1 large egg
2 1/2 cup(s) shredded carrots

Directions
Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.

Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

http://www.delish.com/recipefinder/spiced-carrot-muffins-recipe

Banana-Blueberry Cornmeal Muffins

Vegetable-oil cooking spray
1/2 cup(s) yellow cornmeal, preferably stone ground
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
2 teaspoon(s) all-purpose flour
1 1/2 cup(s) mashed ripe bananas (from 3 large bananas)
1/2 cup(s) low-fat buttermilk
1 tablespoon(s) brown-rice syrup or honey
1 tablespoon(s) fresh lemon juice
1 large egg
1 teaspoon(s) vanilla extract
1 cup(s) fresh or frozen blueberries
1 1/2 teaspoon(s) sanding sugar or granulated sugar

Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

http://www.blogger.com/post-create.g?blogID=613571567833511202

Chunky Apple Muffins

Vegetable cooking spray
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup(s) sugar
2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/4 cup(s) chopped walnuts, toasted (omit if serving to children under 3)
2 large eggs
1 cup(s) buttermilk, room temperature
1/2 cup(s) (1 stick) unsalted butter, melted

Directions
Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.

Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full.Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

http://www.delish.com/recipefinder/chunky-apple-muffins-recipe

Baby Food: Apple Pie

For 6 months or older.

3 cooking apples
1 egg yolk (for babies 6 months to 10 months,
omit egg yolk and thicken with infant cereal)
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Small pinch of ground cinnamon

Peel, core and dice the apple into small pieces. Add to the lemon juice and water and cook over medium heat in a small saucepan for 20 minutes or until soft.

Mash or puree to desired consistency. Beat in the egg yolk (or infant cereal) and sugar until smooth. For babies age 6 months to 10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired consistency. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

Milky Way Cake

8 Milky Way bars
1 cup butter
2 cups granulated sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup nuts

Melt candy and 1/2 cup butter. Set aside.

Cream sugar and the remaining 1 stick butter. Add eggs. Add flour and baking soda alternately with buttermilk. Add candy mixture. Bake in a tube pan at 325 degrees F for 70 minutes.

http://www.recipegoldmine.com/candybarJ/milky-way-cake.html

Ding Dong Delight

1 box Ding Dongs or Little Debbie
chocolate devil's food cakes
1 large box instant chocolate pudding
1 (9 ounce) container Cool Whip
1 Hershey candy bar
1/2 to 3/4 cup nuts

Mix pudding as to box directions. Crumble cake in bottom of large serving bowl; top with pudding. Repeat with another layer of cakes, then pudding. Top with Cool Whip, shaved candy bar and nuts. Double the recipe for punch bowl size.

http://www.recipegoldmine.com/candybarC/ding-dong-delight-dessert.html

Almond Joy Chocolate Pie

6 to 8 servings

Crust:
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs

Filling:
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular,
cut into 1/2-inch pieces (place candy in
freezer 15 minutes for easy cutting)

Sweetened whipped cream or whipped topping

Heat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.

Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.

In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.

Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.

http://www.recipegoldmine.com/candybar/almond-joy-choc-pie.html