Berry Cheesecake Muffins

Berry Cheesecake Muffins






INGREDIENTS
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk
CREAM CHEESE FILLING:
2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries
STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

DIRECTIONS

1. In a large mixing bowl, cream butter and sugar. Add eggs; beat well.

2. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with
milk. Fill greased or paper-lined muffin cups one-third full.

3. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the
berries. Drop a rounded tablespoonful into the center of each muffin.

4. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until
crumbly. Sprinkle over batter. (Muffin cups will be full.)

5. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

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Beer Muffins

Beer Muffins






INGREDIENTS
3 cups buttermilk baking mix
2 tablespoons white sugar
1 cup chopped raisins
1 cup beer

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 muffin cups.

2. In a large bowl, combine baking mix, sugar, raisins and beer; stir until smooth. Pour batter
into prepared muffin cups.

3. Bake in preheated oven until golden brown, about 15 minutes.

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Beer Bread

Beer Bread





INGREDIENTS
1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

DIRECTIONS

1. In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a
wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.

2. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be
crunchy, and the
insides will be soft. Serve topped with butter or cheese spread.

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Basil Garlic Crescents

Basil Garlic Crescents






INGREDIENTS
1/2 cup small curd cottage cheese
1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1 teaspoon garlic powder

DIRECTIONS

1. In a food processor, combine cottage cheese, butter and cream cheese; cover and process until
smooth. Add flour; cover and process until mixture forms a ball.

2. Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle.

3. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12
wedges.

4. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking
sheets. Curve ends of each to form a crescent shape.

5. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks; serve
warm.

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Banana Walnut Cornbread

Banana Walnut Cornbread



INGREDIENTS
2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.

2. Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor;
puree until smooth.

3. Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour
mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into
prepared pan.

4. Bake in preheated oven for 40 to 50 minutes, or until brown on top.

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