Thaw it when you want to dress up leftovers by putting them inside little puff pastry packets and baking them, or make some turnovers from fresh fruit. You’ll only use one package in this recipe, but keep that second package in your freezer for later. When you buy it for this recipe, buy 2 packages. Hannah’s 1st Note: Frozen puff pastry dough is good for all sorts of things. Yield: 12 muffins and perhaps a tea bread.ĭO NOT preheat your oven yet. These are wonderful when they’re slightly warm, but they’re also good cold. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy. When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The tea bread should bake about 10 minutes longer than the muffins.) That should be enough to make it crumble in your fingers.įill the remaining space in the muffin cups with the crumb topping. Hannah’s Note: If your topping isn’t crumbly enough, just put it in a plastic bag and stick it in the freezer of your refrigerator for 5 minutes or so. (You can also do this in a food processor with chilled butter and the steel blade by processing in an on-and-off motion.) Add the butter and cut it in until it’s crumbly. Mix the sugar and the flour in a small bowl. If you have batter left over, grease the bottom of a small tea bread loaf pan and fill it with your remaining batter.
BANANA CASHEW COOKIES FULL
Mix in the crushed pineapple and the finely chopped walnuts by hand.įill the muffin cups three-quarters full and set them aside. Mix until everything is thoroughly blended. Mix them in thoroughly.Īdd HALF of the all-purpose flour to a mixing bowl and mix it in with HALF of the whole milk.Īdd the remaining flour and the remaining milk. Sprinkle in the baking powder, salt, and cinnamon. Mix until the ingredients are light and fluffy.Īdd the eggs, mixing them in thoroughly until they are well incorporated. Place the white (granulated) sugar in the bottom of the mixing bowl.Īdd the softened, salted butter and mix it with the sugar. Get out a medium-size mixing bowl and a wooden spoon if you intend to make this recipe by hand, but you can use an electric stand mixer or a hand-held mixer from this point on if you wish. (The flour will help to soak up any moisture left in your crushed pineapple.) Sprinkle the crushed, drained pineapple with 1 Tablespoon of the all-purpose flour. Once you’ve completely drained your pineapple, measure out 1 cup of pineapple and place it in a small bowl. Pour the drained juice in a refrigerator container and save it for someone who likes to drink pineapple juice. Press it down with the back of a mixing spoon, trying to get out as much juice as you can. If you haven’t done so already, put the crushed pineapple in a strainer with a small bowl underneath it. Grease the bottoms only of a 12-cup muffin pan (or line the cups with double cupcake papers-that’s what I do at The Cookie Jar). Preheat oven to 375 degrees F., rack in the middle position.ġ cup crushed pineapple, drained (measure AFTER draining and patting dry)ģ⁄4 cup salted butter (1 and 1⁄2 sticks, 6 ounces)Ģ beaten eggs (just whip them up in a glass with a fork)Ģ cups all-purpose flour (pack it down in the cup when you measure it)ġ⁄2 cup finely chopped walnuts (measure AFTER chopping)ġ⁄4 cup salted butter (1/2 stick, 2 ounces) softened to room temperature Yield: Approximately 8 dozen, depending on cookie size. (They should have a touch of gold around the edges.) Cool on the cookie sheet for 2 minutes, then remove the cookies to a rack to finish cooling. Flatten the dough balls with a greased spatula.īake at 350☏. (Mixing it with a fork works nicely.) Roll the dough balls in the mixture and place them on a greased cookie sheet, 12 to a standard sheet. Combine the sugar and cinnamon in a small bowl to make the dough ball rolling mixture. (If dough is too sticky, chill for an hour before rolling.) Use your hands to roll the dough in walnut-size balls. Add flour in increments, mixing after each addition.
Let the mixture cool to room temperature while you beat the eggs and then stir them in.Īdd the vanilla, cinnamon, baking soda, cream of tartar, and salt. Let the melted butter sit in the microwave for another minute and then remove it to another pot holder or towel on your kitchen counter.Īdd the sugars and mix. Melt the butter in the microwave for 2 minutes on HIGH. Place the 4 sticks of butter in another microwave-safe bowl. The raisins will plump up while you’re mixing up the rest of your cookie dough. Let it sit in the microwave for 1 minute and then take it out and remove it to a pot holder or towel on your kitchen counter.Ĭover the bowl containing the raisins and rum with a sheet of foil to keep the heat in. Heat the raisin and rum mixture for 2 minutes on HIGH. Pour the quarter-cup rum over the top of the raisins. Place the raisins in a microwave-safe bowl that will hold 2 cups.
0 kommentar(er)
