extension homemakers of pike county, ky · baking soda, powder, cinnamon, salt, sugar substitute,...

Pike County Cooperative Extension Service 148 Trivette Drive

Pikeville, KY 41501-1271 (606) 432-2534 or (800) 233-1390

http://pike.ca.uky.edu/

PikeFCS/

Recipes prepared & served by:

Extension Homemakers

of Pike County, KY

Rhododendron Conference Center Breaks Interstate Park | Breaks, VA

Please visit with our

Pikeville Farmers

Market vendors.

EK3 Farms

Opossum Mini Farm

Walker’s Family Farms

Peanut Butter Crisps

1/2 cup shortening

1/2 cup granulated sugar + 1/4 cup for dipping

1/2 cup brown sugar

1/2 teaspoon vanilla

1 egg, beaten

1/2 cup peanut butter

1 1/2 cups sifted enriched flour

1 teaspoon soda

Dash of salt

Sift dry ingredients, set aside. Cream shortening, 1/2 cup granulated sugar, brown sugar and vanilla. Add egg, beat thoroughly. Stir in peanut butter. Stir dry ingredients into creamed mixture. Form into small balls, place on ungreased cookie sheet. Wet the bottom of a small glass (with about 2 inch flat bottom) and dip in the 1/4 cup of granulated sugar and mash the small balls. Dip the glass into the sugar each time before mashing the balls. Bake 375 degrees for 10 minutes. Let cool for a few minutes and place on rack to cool completely. Store in air tight container. Yield: 4 dozen.

Calories 70 Total Fat 3.5g

Cholesterol 0mg Sodium 45mg

Carbohydrate 9g Dietary Fiber 0g

Sugars 6g Protein 0g

Alice D. Hall

Belfry Club

Cowboy Cookies

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 cups packed brown sugar

3 eggs

1 tablespoon vanilla

3 cups semi-sweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans (8 ounces)

Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy (about 1 minute). Gradually beat in sugars, beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake at 350 degrees 17-20 minutes, until edges are lightly browned, rotating sheets halfway through. Remove cookies to rack to cool. Yield: 36 cookies.

Note: for 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 degrees for 15-18 minutes.

Calories 170 Total Fat 9g




Joetta Maynard

Belfry Club

Using & Storing Cornmeal

Cornmeal is a nutritious, energy-rich addition to the diet. Cornmeal provides a low cost source of protein when mixed with legumes or dairy products.

How to Store Cornmeal: Occasionally, a few black specks are seen in cornmeal. These are a natural part of the kernel which sometimes stay with the product through processing. They are not harmful. Store in a cool, dry, preferably dark place, in a tightly sealed container. (Place box or bag of cornmeal into plastic bag, squeeze out extra air and twist tie to seal). Avoid storing under sink and over stove. Proper storage will prevent mold growth, insect infestation, and will preserve vitamin A and flavor. For best quality, use within 4-6 months.

How to Use Cornmeal: Cooked, served hot as cereal (cornmeal mush); Meat extender (for example, as an ingredient in meat loaf); Quick breads, such as corn bread, muffins, spoon bread, pancakes, tortillas; Sprinkled on pizza pan, to case dough spreading, allow browning of crust and prevent sticking.

Cornbread Recipe

1 cup cornmeal 1 cup flour 1 tablespoon baking powder 2-4 tablespoons sugar (optional) 1 egg 1 cup fluid milk ¼ cup melted fat or oil Preheat oven to 425°F. Mix cornmeal, flour, baking powder, and sugar (if used). Set aside. Beat egg. Add milk. Add fat or oil. Add to cornmeal mixture and stir just enough to moisten. Pour into a greased 9” x 9” x 2” baking pan. Bake at 425°F, 20-25 minutes, or until lightly browned. Makes 6-9 servings

Adapted from Bulletin E-2073, Cooperative Extension Service, Michigan State University

35 Tackett Br, Virgie, KY 41572 Call (606) 794-9559

Owned and operated by J.R. and Katie Damron. We offer hand

made items and fresh produce when in season. We now offer

fresh corn meal ground weekly. Virgie, KY

Kentucky Apples

NUTRITION FACTS: A medium size apple, about 2 to 2-1/2 inches round, has about 75 calories and provides bulk in the diet, which helps the body digest food. The apple is low in sodium and high in potassium, making it a great natural snack.

SELECTION: Look for firm, crisp, well-colored fruit. Avoid those with shriveled skins, bruises, worm holes, and decayed spots. Always handle apples gently to avoid causing bruises, blemishes, or other defects. STORAGE: Use those with bruises or skin breaks as soon as possible. Apples that are slightly under-ripe should be stored in a cool place to ripen. Once ripe, apples will keep a week or longer stored in the refrigerator vegetable drawer or in a plastic bag.

PREPARATION: Raw apples will darken when the cut surface is exposed to the air. Protect cut or peeled apples from darkening by mixing with ascorbic acid such as lemon or orange juice. Only work with about five apples at a time to prevent darkening. Mix 1 teaspoon ascorbic acid with 3 tablespoons of water. Toss gently with apple slices. Apples may be preserved by several methods: freezing, drying, or canning. Please contact your county Extension office for more information.

VARIETIES: More than 2,500 varieties are found in the United States. The following are easily available and popular in Kentucky: Lodi, Red Delicious, Rome, Winesap, Gala, Jonathan, Cortland, and Golden Delicious.

Zucchini Pineapple Bread 4 eggs 1 1/2 cups white sugar 2 teaspoons vanilla extract 1 cup vegetable oil 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground nutmeg 1 (8 ounce) can crushed pineapple, drained 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon salt 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 hour. Cool on wire racks. Yield: 24 servings. Calories 207 Total Fat 10g




Yvonne Little Robinson Creek Club

Hot Spiced Apple Cider 2 quarts apple cider or apple juice 1/2 cup red-hot candies Cider is best made in a large coffee pot (the big metal ones) but you can use microwave or stove. Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking. Best when served hot. Yield: 16 (1/2 cup) servings. Calories 84 Total Fat 0g Cholesterol 0mg Sodium 6mg Carbohydrate 21g Dietary Fiber 0g Sugars 17g Protein 0g Leslie Workman Pike County Extension Agent for Family & Consumer Sciences Education

Easy Self Rising Biscuits

2 cups self-rising flour

1/4 cup cold butter (cut into pats), or shortening

2/3 to 3/4 cup cold milk or buttermilk

To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk. For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.

Preheat the oven to 425 degrees. Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk, if needed. Scoop the dough onto a well-floured surface and fold it over on itself several times, using more flour as needed to prevent sticking. Roll or pat the dough into a 5 x 8-1/2 rectangle about 1/2 inch to 3/4 inch thick. Cut biscuits with a sharp, round 2 inch cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. Place the biscuits on an ungreased baking sheet, leaving about 1 inch between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8 inch round pan. Bake the biscuits for 10-14 minutes, or until they're a light golden brown. Remove them from the oven and serve hot. Yield: about 1 dozen 2 inch biscuits.





Leslie Workman

Pike County Extension Agent

for Family & Consumer

Sciences Education

Low Calorie Sheet Pan Pumpkin Bars

2 cups all-purpose flour 1/4 teaspoon ground cloves

1 teaspoon baking soda 4 eggs, lightly beaten

2 teaspoon baking powder 1 (15 oz. can) pumpkin

2 teaspoon ground cinnamon 1 cup unsweetened applesauce

1/2 teaspoon salt

3/4 cup reduced-calorie sugar substitute**

Cream Cheese Swirl

8 ounces light cream cheese, softened at room temp.

2 tablespoons skim milk or unsweetened almond milk

1 egg

1/3 cup reduced-calorie sugar substitute**

Preheat oven to 350 degrees. Spray 18 x 13 cookie sheet with nonstick cooking spray. In a large mixing bowl combine, flour, baking soda, powder, cinnamon, salt, sugar substitute, and cloves. Stir well. Add eggs, pumpkin, and unsweetened applesauce. Pour batter into prepared baking pan. In a separate medium mixing bowl combine, softened cream cheese, skim milk, egg, and sugar substitute. Whisk until smooth and pour over pumpkin batter. Using a table knife swirl through the batter. Bake for 25-30 minutes. Cut into 24 serving pieces.





Anna Lou Trout

Belfry Club

**Reduced-calorie sugar substitutes are available now that are made from sugar, a blend of sugar, artificial sweetener and even herbs. These are easy to use because they measure “cup for cup” and don’t require any recipe conversion for the consumer. You can find them in both white and brown sugar varieties. Trade names include Splenda Blend, Stevia in the Raw, Swerve, among many others. These products can be helpful to anyone managing calories and carbohydrates when adding select sweetened items to the diet.

Crockpot Cereal Mix

2 cups rice cereal squares

2 cups corn cereal squares

2 cups wheat cereal squares

2 cups pretzel sticks

2 cups mixed nuts

1/4 cup butter

4 teaspoons Worcestershire sauce

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon sugar

Place above in crockpot. Melt butter and add all other ingredients. Stir to dissolve. Pour over cereal and mix. Cook on low 2 1/2 hours, open lid and stir every 30 minutes. Yield: 40, 1/2 cup servings.





Joan Shaffer

Coal Run Club

S’more Cups

1 cup crushed graham crackers (7 whole graham crackers)

7 tablespoons unsifted powdered sugar (¼ cup)

6 tablespoons butter

10 ounces (approximately 60 pieces) semisweet chocolate or 4 bars of milk chocolate

12 regular marshmallows

Preheat oven to 350 degrees. Combine graham cracker crumbs, powdered sugar, and melted butter in bowl. Use a mini muffin pan and place a small scoop of crumb mixture into each cup. Press the mixture to form a cup. Bake 4-5 minutes or until edges bubble and remove from oven. Break candy bar into rectangles and cut marshmallows in half. Place one piece of chocolate into each cup and top with marshmallow. Bake for another minute or two or until the marshmallow is soft. Remove and cool. Melt remaining candy bars and dip each s’more into the chocolate mixture. (I break one rectangle of chocolate bar in half and immediately place on marshmallow when I take them from oven.) Let stand until set, and enjoy. Store in airtight container for up to 1 week. Yield: 24 S’mores.





Patsy Salyer

Elkhorn City Area Club

Oatmeal Cookies

3/4 cup vegetable shortening

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup water

1 teaspoon vanilla

3 cups oatmeal, uncooked

1 cup all-purpose flour

1/2 teaspoon baking soda

Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoons onto greased cookie sheet. Bake for 12-15 minutes. Makes about 5 dozen cookies.

Nuts, raisins, chocolate chips or coconut may be added for variety.





Virgie Buckley

Coal Run Club

Caramel Dip

1 (8 ounce) cream cheese, room temperature

1 (8 ounce) Greek vanilla yogurt

1 cup caramel sauce (topping)

Mix cream cheese and yogurt until combined and smooth. Spread on a small tray. Pour caramel over the top. Refrigerate until ready to serve. Serve with apple slices. You can also add peanuts to the top of the caramel. One small tray of each is great! Yield: 24 servings.





Joyce Campbell

Member-at-large

Sausage-Egg Breakfast Muffins

1 cup biscuit mix

1 pound sausage, mild or hot (cooked and crumbled)

4 eggs, beaten

1 cup shredded cheddar cheese

Mix all together and divide into 12 cup muffin tin lightly sprayed with cooking spray. Preheat oven to 350 degrees. Bake for 20 minutes. Yield: 12 muffins.





Eleanor Little

Robinson Creek Club

Easy 4-Ingredient Peanut Butter Cookies 1 cup peanut butter-creamy or chunky 3/4 cup packed light brown sugar 1 large egg 3/4 teaspoon baking soda Position an oven rack in the center of your oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper or silicone liners. In large bowl, beat peanut butter, brown sugar, egg, and baking soda together with an electric mixer on medium until well-blended. Drop level teaspoons of dough onto prepared baking sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are puffed and starting to lightly brown around the edges (8-10 minutes). Remove from oven and let cool on the baking sheets placed on wire cooling racks for 5 minutes. Then transfer the cookies directly to the wire racks to cool completely. Yield: 60 cookies. Calories 35 Total Fat 2g




Gina Duncan Belfry Club

No Bake Oatmeal Cookies 2 cups sugar 1/2 cup butter or margarine 1/2 cup milk 1/2 cup peanut butter 2 tablespoons cocoa (or you can leave them white) 1/2 teaspoon vanilla 3 cups rolled oats Bring sugar, butter (or margarine) and milk to a rolling boil a very short time, about 7-10 seconds. Take off heat and stir in peanut butter, cocoa, vanilla, and oats. Drop by the spoonful on cookie sheet. Press out with a knife and refrigerate. Yield: approximately 48 cookies. Calories 90 Total Fat 3.5g




Barbara Blackburn Belfry Club

Banana Tea Bread

2 cups sifted flour

3 1/2 teaspoons baking powder

3/4 teaspoon salt

1/3 cup shortening

3/4 cup sugar

2 eggs

2 tablespoons orange juice

1 tablespoon lemon juice

1 cup mashed bananas

1/2 cup chopped walnuts

Sift together flour, baking powder and salt. Cream together shortening and sugar in mixing bowl until light and fluffy, using mixer at medium speed. Add eggs, one at a time, beating well after each one. Blend in orange juice, lemon juice, and bananas. Gradually stir dry ingredients into creamed mixture, stirring just until blended. Stir in walnuts. Pour batter into well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 325 degrees for 1 hour or until bread tests done. Cool in pan on rack for 10 minutes. Remove from pan, cool on rack. Yield: 1 loaf (16 servings)





Ardena Elliott


Christmas Bark

1/2 cup roughly chopped dried cranberries

1/2 cup roughly chopped pistachios

12 ounces white chocolate chips

Line baking sheet with wax or parchment paper. Microwave chips for 30 seconds at a time, stirring in between, until smooth. Once melted, stir in all but 1 tablespoon each of the dried cranberries and pistachios. Spread out in an even layer on your prepared baking sheet, and then sprinkle the remaining cranberries and pistachios. Refrigerate until firm then cut to desired size. Yield: 30 pieces.





Judy Kiser

Robinson Creek Club

Banana Nut Bread

1 cup vegetable oil

3 cups sugar

4 cups flour

4 eggs

4 bananas (mashed)

1 1/2 cups buttermilk

2 teaspoons baking soda

1 teaspoon vanilla

1 teaspoon salt

1 cup pecans or walnuts

Mix oil and sugar, add eggs and mix well. Add baking soda, salt, vanilla and buttermilk, mix well. Add one cup of flour at a time and mix well after each cup. Add banana and nuts. Bake at 350 degrees for 50 minutes. Yield: 4 loaves (48- 3/4 inch pieces or 72- 1/2 inch pieces)

Analysis for 1/2 inch pieces





Luana Rutherford

Belfry Club

Pecan Chewies 1 stick margarine, softened 1 16 ounce package light brown sugar 3 eggs 1 1/2 cups self-rising flour 1 teaspoon vanilla 1 cup chopped pecans Cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each. (Don’t use mixer.) Add flour, blending well. Stir in vanilla and pecans. Spread into 9 x 13 inch pan (lightly greased). Bake at 350 degrees for 30-35 minutes. Yield: approx. 32 bars. Calories 130 Total Fat 5g




Gayle Hunt Belfry Club

Chewy Walnut Squares 1 egg, unbeaten 1 cup brown sugar, packed 1 teaspoon vanilla 1/2 cup sifted all-purpose flour 1/4 teaspoon baking soda 1 teaspoon salt 1 cup coarsely chopped walnuts Grease 8 inch square pan. Stir together egg, brown sugar, and vanilla. Quickly stir in flour, baking soda and salt. Add walnuts. Spread in pan. Bake at 350 degrees for 18-20 minutes. Cookies should be soft in center when taken from oven. Leave in pan, and cut into 2-inch squares. Yield: 16 squares. Calories 130 Total Fat 5g




Carolyn Allen Elkhorn City Area Club

Melt In Your Mouth Pumpkin Cookies

2 cups butter-softened

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

2 eggs

2 teaspoons vanilla

15 ounce can of pumpkin

4 cups plain flour

Mix together butter and sugar in a large mixing bowl with mixer. Add eggs, pumpkin and vanilla. Mix baking powder, salt, cinnamon and nutmeg to flour and mix well. Add to pumpkin mixture. Mix well then drop by tablespoons on cookie sheets and bake at 350 degrees for 10-12 minutes. Let cool on cookie sheets. Yield: 5 dozen cookies.

Frosting

1/2 cup butter-softened

1/2 cup brown sugar

¼ cup milk

2 teaspoons vanilla

1/2 teaspoon cinnamon

4 cups powdered sugar

1/2 block (4 oz.) cream cheese

Mix well and frost cookies.





Mary Lois Bryant


Cake Batter Pretzels 1/2 cup cake mix, yellow 2 tablespoons shortening Sprinkles 1 cup vanilla almond bark, melted 1 bag pretzels, small Place melted almond bark in medium bowl. Stir in a little shortening to help thin. Add sifted cake mix (the powder). Stir until no lumps remain. Dip pretzels into batter, making sure to tap off any excess. Transfer to sheet of wax paper. Immediately add colored sprinkles. Yield: 100 pretzels. Calories 35 Total Fat 1.5g




Ama Bentley Robinson Creek Club

Mini Vanilla Cupcakes

1 cup butter, room temperature

1 1/2 cups white sugar

4 large eggs

1 tablespoon vanilla extract

2 3/4 cups all-purpose flour

3 tablespoons baking powder

1/2 teaspoon salt

1 cup whole milk

2 cups buttercream frosting

Candy sprinkles (your preferred colors/shapes)

Gel food coloring

Preheat oven to 350 degrees. Line mini muffin pans with mini paper liners. Set aside. In large bowl, mix butter and sugar with mixer on medium for 3 minutes. Add eggs one at a time and blend well into sugar/butter mixture. Next, add vanilla, and mix well. Scrape down the bowl and add the following ingredients in this order: flour, baking powder, and salt. Using the mixer on low, gently blend the baking powder and salt into the flour (just a few seconds). Increase the speed on mixer to medium and blend flour into batter until incorporated. Add milk and fully incorporate. Divide batter into four separate bowls. Add a very small amount of food coloring gel to each bowl. I use a toothpick for each color to keep them separate. Stir food coloring gel into the batter until well incorporated. Place 1 heaping teaspoon of batter into each mini muffin paper liner. You may have to do this in batches, depending on size of pan. Bake for 15 minutes. Remove from oven and allow to cool completely on wire cooling rack. When cooled, top with buttercream frosting and candy sprinkles. Yield: 24 cupcakes.





Loretta Winstead

Coal Run Club

Old Fashioned Apple Stack Cake

1 stick salted butter

1 cup brown sugar

3 eggs

1 teaspoon vanilla flavoring

1 1/2 teaspoons ginger

1 1/2 teaspoons cinnamon

1/2 cup molasses

1/4 teaspoon salt

3 cups self-rising flour

Extra flour (for flouring surface)

3 cups apple butter (I used Walker’s Family Farms Apple Butter.)

Preheat oven to 400 degrees. Use mixer to cream butter and sugar together. Beat in eggs. Add remaining ingredients except flour. Blend well. Add flour to mixture one cup at a time and mix well. Sift flour onto tea towel or work surface. Dump out dough and dust with flour. Gently work flour into dough until no longer sticky but still soft and pliable. Divide into four equal sections. Use parchment paper or spray cookie sheet. Place one section of dough on cookie sheet. Pat out dough to form an 8 inch circle about 1/2 thick or less. Prick top of dough with fork a few times to allow steam to escape. Bake for 7-8 minutes. Do not overbake. Use toothpick to test doneness. Once the four layers are baked and cooled, place one layer on serving plate. Spread about one cup of apple butter evenly on cake. Stack another layer on top of filling, taking care to center it. Repeat with filling and stacking cake until all four layers are used. Do not add apple butter to top unless desired. Wrap with plastic or place in sealed container. This cake is good to eat in a couple of hours and even better the next day. Refrigerate if any is left. Enjoy! Yield: 16 servings.





Cathy Harville

McCombs Club

Blueberry Banana Oatmeal Bake

2 1/4 cups steel cut oats (any brand)

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup ripe mashed bananas (about 2 large bananas or 3 medium)

3/4 cup milk

1/4 cup honey

1 large egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Spray 8-inch square baking pan well with nonstick cooking spray and set aside. In large mixing bowl, mix together oats, baking powder, cinnamon, and salt. Set aside. In separate mixing bowl, mix together the mashed banana, milk, honey, egg, and vanilla extract until fully combined. Add wet ingredients to dry ingredients and mix well. Gently fold in the blueberries. Pour mixture into prepared baking pan and smooth out into even layer. Bake at 350 for 30-40 minutes or until the top is set and lightly golden brown. Remove from oven and allow to cool for 10-15 minutes. Slice and serve warm, or cool completely, cover tightly, and refrigerate until ready to enjoy. Yield: 9 servings.





Rebecca Lyons, RDN, LD

Pikeville Farmers Market

Trail Mix

8.75 oz. ready-made “traditional” flavored snack mix

11 oz. cheese flavored fish-shaped snack crackers

11.5 oz. mixed nuts

7.25 oz. dry-roasted sunflower seeds

5 oz. dried cranberries

5 oz. raisins

11 oz. candy corn

7 oz. box square cheese snack crackers

16 oz. pretzels

7.5 oz. cone-shaped original corn snack

5 oz. can potato stix

Mix yours to your taste. Place in snack size zip lock bags. Yield: 134 snack size servings.





Veronica Sawyers


Lemon Blossoms

1 yellow cake mix

1 3.4 oz. instant lemon flavored pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze

4 cups confectioners’ sugar

1 tablespoon lemon zest

1/3 cup fresh lemon juice

3 tablespoons water

3 tablespoons vegetable oil

Preheat oven to 350 degrees. Spray miniature muffin pans. Combine cake mix, pudding mix, eggs and oil, then blend well with an electric mixer until smooth; about 2 minutes. Pour small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make glaze, sift sugar into a mixing bowl. Add lemon juice, zest, oil and water. Mix with a spoon until smooth.

Dip each muffin into glaze while still warm, turning them to completely coat. Place on wire racks with wax paper underneath to catch any drips. Let the glaze set thoroughly, about an hour, before storing in containers with tight-fitting lids. Yield: 48 miniature muffins.





Vickie O’Neill


extension homemakers of pike county, ky · baking soda, powder, cinnamon, salt, sugar substitute,...

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