Archive for March, 2012

Blueberry or Huckleberry Muffins

These muffins are great with either bluberries or huckleberries.  The topping makes them extra yummy.

Makes 24


2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/2 cup butter, softened

3/4 cup milk

1 1/2 teaspoons vanilla extract

3 egg whites

2-3 cups fresh or frozen blueberries or huckleberries

flour for the berries


1/3 cup all-purpose flour

1/4 cup rolled oats

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cut into pieces

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Line 24 standard muffin cups with foil or paper baking cups or lightly grease with nonstick cooking spray.

In a medium bowl, whisk together 2 cups flour, baking powder, and salt.  Set aside.

Beat together the granulated sugar and 1/2 cup butter with an electric mixer on medium speed for 1 minute.

Add the milk and vanilla; beat at low speed for 30 seconds.

Gradually add the flour mixture and beat on medium speed for 2 minutes.

Add the egg whites and beat for 1 more minute.

Toss the blueberries or huckleberries in just enough flour to coat them and fold them into the batter.

Spoon the batter into the prepared muffin cups, filling half full.

Bake for 10 minutes.

Meanwhile, for the topping, combine 1/3 cup flour, oats, brown sugar, and cinnamon in a small bowl; mix well.

Cut in the 1/4 cup butter with a pastry cutter or a food processor until the mixture resembles a coarse crumble.

Stir in the nuts.

Sprinkle the topping over the partially baked muffins.

Return to the oven and bake for 15-18 minutes or until a toothpick inserted into centers comes out clean.

Cool in pans 10 minutes before transferring to wire racks to cool completely.

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Chocolate-Glazed Browies

Rich, moist, and chewy.  This recipe can easily be halved and put in an 8 by 8 inch pan.

Serves 8-10


2 cups granulated sugar

2/3 cup butter, softened

2 teaspoons vanilla extract

6 egg whites

1 1/3 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

For the Glaze:

1 1/3 cups powdered sugar

4 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

6-8 teaspoons hot water

Preheat the oven to 350 degrees F.

Grease a 9 by 13 inch baking dish.

With an electric mixer, beat together the granulated sugar, butter, 2 teaspoons vanilla, and egg whites.

Stir in the flour, 1 cup cocoa powder, baking powder, and salt.

Stir in the walnuts and spread in the prepared pan.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.


To make the glaze, whisk together all of the glaze ingredients until smooth.

Spread over the cooled brownies.


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Chocolate Meringues

Makes about 4 dozen meringues.


3 egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

2 tablespoons plus 1 teaspoon unsweetened cocoa powder

Preheat the oven to 275 degrees F.

Cover 2 cookie sheets with parchment paper.

With an electric mixer, beat the egg whites and cream of tartar until foamy.

Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.

Fold in the cocoa.

Drop by rounded tablespoonfuls or use a decorating bag to pipe 1 1/4 inch meringues onto cookie sheets.

Bake for 25-30 minutes or until the outsides of the meringues are crisp and dry.  (They will be soft inside.)

Cool for 5 minutes, then transfer to a wire rack to cool completely.

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Almond Biscotti

These crunchy cookies are great for dipping in tea, coffee, or hot chocolate.

Makes about 40 cookies


1/2 cup butter, softened

1 1/4 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

dash salt

1/2 cup chopped almonds

2 teaspoons milk

Preheat the oven to 375 degrees F.

With an electric mixer, cream together the butter and 1 cup of sugar.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Stir in the flour, baking powder, and salt.

Add the almonds.

Line a baking sheet with foil and grease the foil.

Divide the dough in half and spread each half into a 12 by 3 inch rectangle on the foil.

Brush with milk and sprinkle with the remaining sugar.

Bake for 15-20 minutes or until golden brown and firm to the touch.

Remove from oven and reduce heat to 300 degrees F.

Lift the rectangles with the foil onto a wire rack and cool 15 minutes.

Place on a cutting board and cut diagonally 1/2 inch thick.

Place on an ungreased baking sheet and bake for 10 minutes.

Turn the cookies over, then bake for another 10 minutes.

Turn the oven off, but leave the cookies in with the door propped open for 1-2 hours.

Store in an airtight container.

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