BLUEBERRY CREAM CHEESE BUTTER CAKE

1 box Lemon  Cake Mix

3 eggs

2/3 cup evaporated milk

1 1/2 sticks butter or margarine, melted

3.5 ounce box Vanilla Instant Pudding and Pie Filling

1 (8 ounce) package cream cheese, softened

1/3 cup water

1 cup fresh blueberries                      

1 cup walnut pieces                                           

 

In a mixing bowl combine cake mix, pudding mix, and eggs. Mix
well with mixer.  Add milk and melted margarine, cream cheese and water
and continue mixing.  Batter will be thick. Fold in blueberries and
walnut pieces. Spray your cake pan well. Cook in preheated 350 degrees
oven for 55 to 60 minutes until center is cooked.  Let stand for 15 to
20 minutes before removing from pan. 

Glaze:

 1/2 cup lemon juice

2 teaspoons vanilla

3 cups (more or less) confectionery sugar

 Mix ingredients in a small pan over low heat on the stove

stirring with a whisk until melts and desired consistency.  Punch holes
in cake with toothpick and pour glaze over cake. Use any remaining glaze
to pour over individual pieces.

 

Enjoy

A-B-C Muffin Master Mix

18 cups all-purpose flour
5 cups granulated sugar*
2 1/4 cups buttermilk blend or nonfat dry milk
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Store in a large airtight container labeled with the date and contents in a cool, dry place.
Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.
To make 24 regular size muffins:
Heat oven to 400 degrees F.
Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.
In a large bowl, beat:
4 eggs
3 teaspoons vanilla extract
2 cups water
1 cup vegetable oil
Stir in 5 1/2 cups muffin mix and any additional ingredients just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well. To reheat frozen muffins, microwave on HIGH for 30 seconds per muffin.
These two toppings would go well with almost any of the ABC muffins. Sprinkle mixture atop uncooked muffins before popping them into preheated oven:
Streusel Topping for 24 Muffins:
Mix together:
1 cup granulated sugar
1 teaspoon cinnamon
2/3 cup all-purpose flour
Cut in 1/2 cup cold butter until mixture is crumbly.
Crunchy Topping for 24 muffins:
Mix together:
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons ground cinnamon
Cut in 1/2 cup softened butter with fork or pastry cutter until crumbly.
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Ingredients to add to mix before baking:
Apple Muffins:
3 cups raw grated apples
1 teaspoon ground cloves
1 cup nuts or raisins
Sprinkle with cinnamon and sugar mixture before baking.
Applesauce Muffins:
1 cup applesauce - omit oil
Apricot Muffins:
1 cup chopped dried apricots
Banana Muffins:
2 mashed bananas
1 cup walnuts (optional)
Blueberry Muffins:
2 cups fresh or frozen rinsed blueberries
Bran Molasses Muffins:
Use only 3 cups of muffin mix.
Stir in:
4 cups bran cereal
1/2 cup molasses
1 cup raisins

Butterscotch Muffins:
2 (12 ounce) bags butterscotch chips
1 cup chopped nuts

Carrot Muffins:
2 cups grated carrots
1 cup raisins
1 1/2 teaspoons allspice

Cashew Muffins:
2 cups unsalted coarsely chopped cashews

Cherry Muffins
2 cups fresh or dried pitted cherries

Chocolate Chip Fudge Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
3 cups miniature chocolate chips

Coconut Muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top)

Cranberry Orange Muffins:
2 cups chopped fresh or frozen cranberries
1 cup nuts
1/2 cup orange juice
2 tablespoons orange peel

Currant Muffins:
1 1/2 cups currants
1 cup chopped nuts

Date Muffins:
1 cup chopped dates
1 cup chopped nuts

Eggnog Muffins:
4 teaspoons rum extract
2 cups eggnog (omit water from recipe)
Before baking, top with mixture of:
2 tablespoons sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Fig Muffins:
2 cups dried chopped figs
1 cup chopped walnuts

Fruit Muffins:
2 cups dried diced fruit

Garden Fresh Muffins:
1 cup grated carrots
1 cup grated zucchini
1/2 teaspoon ground cloves

Gingerbread Muffins:
2 tablespoons ground ginger
1/2 cup molasses
2 cups raisins

Granola Muffins:
Reduce muffin mix to 4 cups and add:
1 1/2 cups granola
Top with additional granola before baking.

Grapenuts Muffins:
Reduce muffin mix to 4 cups and add:
2 1/2 cups Grapenuts
1 teaspoon allspice

Hazelnut Muffins:
2 teaspoons ground cardamom
2 cups chopped hazelnuts

Incredible Cream Cheese Muffins:
Combine:
2 (8 ounce) packages cream cheese
1/2 cup granulated sugar
2 eggs
Drop this mixture by tablespoon onto top of muffins before baking.

Jam Muffins:
1 1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts (optional)

Kisses and Hugs Muffins:
1 1/2 cups cocoa
1/2 cup granulated sugar
After filling muffin tins 3/4 full, drop one Hershey's kiss into the center of each muffin, pushing down slightly until kiss is covered. Ice cooled muffins with confectioners' sugar and water glaze.

Lemon Muffins:
Omit 1 cup water and replace with 1 cup lemon juice.
Use 4 eggs.
1/2 cup chopped nuts

Lemon Poppy Seed Muffins:
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons poppy seeds
Use 4 eggs.
Omit 1 cup water and replace with 1 cup lemon juice.

Mandarin Muffins:
1 (11 ounce) can mandarin oranges, chopped and undrained
1 1/2 cups shredded carrot
Reduce water to 1 cup

Maple Muffins:
6 tablespoon maple syrup
Reduce water to 1 1/2 cups.

Marmalade Muffins:
1 1/2 cups orange marmalade
1 cup chopped nuts (optional)
1 cup orange juice (omit 1 cup of the water)

Mincemeat Muffins:
1 1/2 cups mincemeat

Oatmeal Muffins:
Reduce muffin mix to 4 cups and add:
1 cup oats
Use 4 eggs and up to 2 cups raisins or grated apples

Orange Muffins:
2 cups sour cream
1 cup nuts or coconut (optional)
2 (11 ounce) cans mandarin oranges, drained
Use 4 eggs.

Peach Muffins:
2 cups fresh or 1 large can (drained) chopped peaches

Peanutty Muffins:
3 cups peanut butter chips
1/2 cup chopped peanuts

Peanut Butter Banana Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
3 mashed bananas

Peanut Butter and Jelly Muffins:
1 cup peanut butter
1/2 cup chopped peanuts
Drop 1 tablespoon jam into each muffin before baking.

Pear Muffins:
2 cups fresh or one large can (drained) chopped pears

Pecan Muffins:
2 cups chopped toasted pecans
1 teaspoon maple extract

Pineapple Carrot Raisin Muffins:
1 cup grated carrots,
1 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped (optional)

Pineapple Macadamia Muffins:
1 teaspoon ground cloves
1 large can crushed pineapple, drained
1 (7 ounce) jar macadamia nuts, chopped

Plum Muffins:
2 cups fresh or canned plums, chopped

Prune Muffins:
1 to 2 cups chopped prunes
1/3 cup poppy seeds

Pumpkin Muffins:
2 cups or 1 can solid pack pumpkin
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Raspberry Muffins:
2 cups fresh or frozen whole, unsweetened raspberries

Rum Raisin Muffins:
3 teaspoons rum extract or 3 tablespoons rum
Before baking, top with mixture of:
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Sesame Seed Muffins:
1 cup toasted sesame seeds
Before baking, top with mixture of:
1/2 cup nuts
4 tablespoons brown sugar
4 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/2 teaspoon each cinnamon
1/2 teaspoon nutmeg

Sour Cream Muffins:
Omit one cup of the water and add:
1 cup sour cream
2 cups nuts
2 teaspoons grated lemon peel (optional)

Squash Muffins:
2 cups mashed squash
1 tablespoon pumpkin pie spice
1/2 cup chopped nuts
1/2 cup raisins

Strawberry Muffins:
2 cups fresh or frozen strawberries, chopped

Sweet Potato Muffins:
1 tablespoon allspice
4 tablespoons dry orange peel
2 (10 ounce) cans sweet potatoes, mashed, well drained (about 2 1/2 cups)

Tropical Treat Muffins:
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons lemon peel, grated

Vanilla Muffins:
2 packages vanilla chips

Walnut Muffins:
1 1/2 cups chopped walnuts

Wheat Germ Muffins:
2 2/3 cups wheat germ
Use 4 eggs and 1/2 cup extra water
Before baking, top muffins with mixture of:
1/2 cup wheat germ
2 tablespoons granulated sugar

Yogurt Muffins:
Reduce water to 1 1/2 cups and add:
2 (8 ounce) cartons yogurt, plain or flavored

Zucchini Muffins:
2 cups grated zucchini
2 tablespoons cinnamon
1 cup chopped nuts (optional)

Blueberry Cinnamon Rolls

Yield: 8-12 large cinnamon rolls or 12-16 smaller rolls
Ingredients:
For the cinnamon rolls:
6½ tbsp. sugar
1 tsp. salt
5½ tbsp. unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp. lemon zest
3½ cups bread flour
2 tsp. instant (rapid rise) yeast
1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature

For the filling:
3 tbsp. plus 1 tsp. sugar
¾ tsp. ground cinnamon
1½ cups fresh blueberries

For the glaze:
3 cups powdered sugar
1 tbsp. freshly squeezed lemon juice
6-7 tbsp. milk
1 tsp. lemon zest

Directions:
In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth.  Mix in the egg and lemon zest until incorporated.  Mix in the flour, yeast and milk until a dough forms.  Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple, tacky but not sticky.  (You may need to add a little extra flour or liquid to achieve this texture.)  Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat.  Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.

Mist a work surface with spray oil.  Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls).  Combine the sugar and cinnamon in a small bowl and mix to blend.  Sprinkle the cinnamon sugar mixture over the surface of the dough.  Sprinkle the berries over the top evenly of the dough.  Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll.  Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls.  Transfer them to a baking sheet lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.

Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.  At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days.  Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.

Preheat the oven to 350˚ F.  Bake for 20-30 minutes, or until golden brown.  Let cool in the baking about 10 minutes, then transfer to a wire rack.  Whisk together the glaze ingredients in a medium bowl until smooth and then swirl over the top of the cinnamon rolls.  Let cool at least 15-20 minutes before serving.

Blueberry Oatmeal Squares

 (Adapted from Canadian Living)

For the filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup fresh orange juice
4 teaspoons cornstarch
2 tablespoons water

For the crust and topping

2 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon fresh grated orange zest
3/4 teaspoon salt
16 tablespoons unsalted cold butter, cut into cubes

To prepare the filling

In a medium saucepan, add blueberries, sugar and juice. Bring to a boil, reduce heat and simmer until tender, about 10 minutes. In a small bowl, whisk together cornstarch and water. Whisk into the blueberry mixture and bring back to a boil - cook, stirring, until thickened, about 1 minute. Remove from the heat and place mixture into a medium bowl - place plastic wrap directly on surface and place into the refrigerator until it has cooled, about 1 to 2 hours.

To prepare the crust and topping

Preheat oven to 350 degrees.

In large bowl, whisk together oats, flour, sugar, orange rind and salt. Add butter cubes and using a pastry blender, cut butter into the mixture until it resembles coarse crumbs. Scoop half of the mixture into an 8" square baking pan coated with cooking spray - press mixture down to form an even layer. Remove blueberry filling from the refrigerator and spread over the top. Sprinkle with remaining oat mixture, pressing lightly to adhere.

Place pan into the oven and bake until the top is lightly golden, about 45 minutes. Remove and place onto a wire rack to cool completely before cutting into squares.

Makes about 16 servings.