Lemon Poppyseed Muffins

1 lb 4 oz all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 oz poppy seeds

1 lb unsalted butter (at room temp)
1 lb 4 oz sugar
2 tbsp grated or finely chopped lemon zest

10 egg yolks (at room temp
2 tsp vanilla extract
1 tsp lemon extract
12 oz sour cream

12 egg whites (1 1/2 cups)
2 oz sugar
1/2 tsp salt
1/2 tsp cream of tartar

Glaze:
3 cups confectioners sugar
Juice of 2 lemons (3/4 cup lemon juice - can use bottled)
2 Tbsp water

Stir with a fork until smooth. If glaze is too thick, add a little more water.

Sift the all purpose flour, baking soda, and baking powder. Mix in the poppy seeds

Cream the butter and add 1 lb 4 oz sugar and lemon zest. Beat till light and fluffy. Add egg yolks and vanilla and lemon extract. Mix for 2 minutes.

Mix in half of the dry ingredients at low speed. Add sour cream and mix until just combined. Mix in the remaining dry ingredients.

Whip the egg whites, salt and cream of tartar to a foam. Gradually add the remaining 4 oz of sugar and whip to soft peaks. Fold the beaten egg mix into the batter one quarter at a time

Fill muffin pans

Bake 375 for about 10 minutes then rotate and bake another 10 minutes (or until done)

Mix lemon glaze while muffins are baking.

let muffins cool for 5 minutes and dip the tops in the glaze.

Cinnamon Rolls (this makes 24 large rolls)

4 cups water (110 deg)
3 tbsp yeast
2 tbsp sugar
In a bowl, place these ingredients and let the yeast bloom

1 cup soft margarine (I use butter)
1 cup sugar
4 eggs
1/8 tsp cinnamon
Beat in a large bowl for 30 seconds (if you have a kitchenaid, this will make it easy)

Add bloomed yeast to this

2 tsp salt
4 lbs AP flour (adjust at end w/ 11 oz all purpose flour)
Add flour (in batches) and salt and mix
(do not add all the flour at once, hold back the 11 oz to adjust with)

Keep adding flour and knead until dough is slightly sticky, it needs to be workable.
Oil a large bowl, place dough in bowl and cover w/ saran wrap. Leave at room temp for 40-45 minutes.
Divide into 2 equal portions
roll dough out to 1/4 inch thick (should measure 24" X 18")
Spread filing and roll (if adding raisins, add before rolling)
Cut into 1 1/4 thick rounds (there will be 12 rounds)
Place on large cookie sheet (3 X 4 on each pan)
Proof in refigerator overnight OR proof in a proof box until doubled in size

Bake 350 for about 20 minutes (or until nice and golden brown)

FILLING:
2 cup butter (room temp)
1/2 cup flour
2 cup brown sugar
1 cup sugar
3 Tbsp cinnamon
Mix till smooth

FROSTING:
16 cups powdered sugar
1/2 cup corn syrup
4 Tbsp oil
1-2 cups milk (adjust to desired consistency)

Gingerbread cookies

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla

In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and cloves.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

Add molasses and vanilla and continue to mix until well blended.

Gradually stir in dry ingredients until mixed. (Mine was a little crumbly looking but when smashed, it comes together)

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.(Dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)

Preheat oven to 375. Line cookie sheets with parchment paper.

Roll dough to about 1/4 inch thick and use what ever cookie cutters you would like
(make sure you use plenty of flour to avoid sticking)

Bake for 7-10 minutes. If you want your cookies softer, stick more toward the 7 min mark (or cook on 350 for about 8-9 min).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

Decorate and enjoy

Black Bean Brownies

This recipe comes from a friend.

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 teaspoon baking powder
1 pinch salt
1 + 1/2 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips

Preheat oven to 350, lightly cover a 8" x 8" pan with non-stick spray.

Place all ingredients except for chocolate chips into blender and blend until smooth. Or use bowl and immersion blender.

Pour mixture into prepared pan and sprinkle with chocolate chips.

Bake for 30 minutes or until the top begins to look dry and starts to crack and the edges pull away slightly from the pan. DON'T WORRY -- they will not be dry. These are very moist brownies with a light cakey texture. And trust me, you will not taste the beans at all!

Peanut Butter Chocolate Chip Cheese Cake

2 - 8oz packages of cream cheese
1 can sweetened condensed milk
3 eggs
1/3 cup lemon juice
1 cup peanut butter
1-2 handfuls of chocolate chips
oreo pie crust

mix up two packages of cream cheese with one can of sweetened condensed milk
mix on high untill smooth

in a separate bowl mix three eggs with one third cup of lemon juice
mix in with the rest of the mixture

add one cup of peanut butter and a handfull of chocolate chips or two if your hands are not big enough to satisfy your taste for chocolate

then pour into a premade oreo cookie crust that you can find at most grocery stores

bake in a 350 degree preheated oven until a toothpick comes out clean.

Meringue Cookies

2 egg whites (room temp)
1/8 tsp cream of tarter
1/2 cup sugar

beat egg whites and cream of tarter until it forms soft peaks.

Slowly add sugar (1 tbsp at a time) and continue beating until it forms still peaks.

place in ziplock bag and pipe out in shape desired.

Bake 225 for about 1 1/2 hrs or until completely dried.

Meatball Sliders - Crock Pot

1 large red onion, cut into thin wedges
2 - 12 oz packages of frozen cooked Italian meatballs
1 - 24 to 26 oz jar marinara or pasta sauce
1 tbsp balsamic vinegar
1/2 tsp crushed red pepper
6 slices provolone cheese - quartered
Roma tomatoes, sliced
24 cocktail buns

Place onion wedges in a crock pot. Place meatballs on top of the onion.

Combine marinara, vinegar, red pepper and pour over meatballs.

Cover and cook on low for 4 to 5 hours (2 to 2 1/2 on high)

Place tomato and provolone cheese on bun. Add meatball. You can add a toothpick to keep it all together.