Members Plus recipe request, please. . .
#6
  Re: (...)
Would somebody who has the MP privilegde kindly post the recipes for the Warm Sweet Potato Muffins and Pumpkin Clove Pound Cake?

Thank you!
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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#7
  Re: Members Plus recipe request, please. . . by MUSICMAKER (Would somebody who h...)
Here you go -

Warm Sweet Potato Muffins
(Cuisine at home, October 2006, Issue 59, p. 41)
Makes: 12 Muffins Total Time: 45 Minutes Rating: Easy

Whisk and Blend:
2 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. table salt
1/4 t. baking soda
1/4 t. ground nutmeg
1/3 cup buttermilk
1/4 cup milk
1/2 cup sweet potato puree (from 1 baked potato)
1 t. vanilla extract

Cream and Add:
1 stick unsalted butter, room temperature
3/4 cup brown sugar
2 eggs

Combine; Brush and Coat:
1/2 cup sugar
2 t. ground cinnamon
1/4 t. ground nutmeg
1/2 stick unsalted butter, melted

Preheat oven to 350°; coat a muffin pan with nonstick spray.

Whisk flour, baking powder, salt, baking soda, and nutmeg together in a bowl. Blend buttermilk, milk, sweet potato puree, and vanilla together in a large cup with a pour spout.

Cream the stick of butter and brown sugar together in a bowl with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Alternately stir dry and wet mixtures into the butter, starting and ending with the dry; do not overmix. Fill muffin cups 1⁄2 full and bake 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Combine sugar, cinnamon, and nutmeg in a shallow dish. When cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat. Serve warm.

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Pumpkin-clove Pound Cake
(Cuisine at home, December 2006, Issue 60, p. 49)
Makes: 1 Bundt Cake Pumpkin-clove Pound Cake Rating:

Cream Together:
3 cups extra-fine granulated sugar
1 1/2 sticks unsalted butter, room temperature (3⁄4 cup)

Add One at a Time:
2 eggs
4 egg yolks

Whisk Together:
2 3/4 cups sifted all-purpose flour
1/4 cup turbinado sugar
1 T. baking powder
1 1/4 t. ground cloves
1/2 t. table salt
1/8 t. ground allspice

Combine; Add Alternately with Dry Ingredients:
1 can pure pumpkin (15 oz.)
5 T. heavy cream
1 T. honey
1 T. dark rum, optional
1 T. vanilla extract

Frost and Garnish with:
Eggnog Buttercream, see online recipe
Ground allspice or cloves

Related Recipes:
Eggnog Buttercream
Italian Meringue Buttercream

Preheat oven to 350° with rack in center.

Cream the sugar and butter together in a stand mixer (with paddle attachment) on low for 5 minutes.

Add eggs and yolks one at a time, letting each incorporate before adding the next.

Whisk dry ingredients in a bowl.

Combine the wet ingredients. With mixer still on low, alternately add the dry and wet ingredients, beginning and ending with dry. This step should take about 30 seconds total. Stop the mixer and scrape down the sides of the bowl all the way to the bottom. Then mix on medium speed for 20 seconds to develop the batter’s structure. Coat an 11–12 cup Bundt pan with nonstick-flour spray. Pour batter into the pan and bake 45–50 minutes, until skewer comes out nearly clean. Cool in the pan for 5 minutes, then invert onto a flat surface and cool to room temperature. To store for later use, wrap in plastic wrap and store at room temperature or freeze.

Frost with buttercream and garnish with a dusting of spice, or sprinkle with powdered sugar; serve room temperature.

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Eggnog Buttercream
(Cuisine at home, December 2006, Issue 60, p. 51)
Makes: 5 Cups Total Time: 25 Minutes Rating: Intermediate

Boil:
1 cup extra-fine granulated sugar
1/4 cup water

Whip; Add:
5 egg whites
1/4 cup extra-fine sugar

Slowly Pour Syrup into Meringue; Beat in:
4 sticks unsalted butter, cut into tablespoon pieces, room temperature (2 cups)

Mix in:
2 T. dark rum
1 t. vanilla extract
1/2 t. ground mace

Boil sugar and water over medium heat until it reaches 245°. (As it cooks, begin the meringue so it’s ready when the syrup reaches temperature.)

Whip whites with a wire whisk in a stand mixer on high. Mix until they reach stiff peaks, 1–2 minutes. Sprinkle in 1⁄4 cup sugar; beat to incorporate.

Slowly pour the hot sugar syrup into meringue in a steady stream with the mixer on high. Aim the pour between the revolving whip and the bowl. Continue beating the frosting for 10–12 minutes, until the outside of the bowl reaches room temperature. The frosting will be thick and glossy white. Beat in butter by tablespoons; this should take about 2 minutes. The butter will deflate the frosting—that’s okay.

Mix in rum, vanilla, and mace

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Italian Meringue Buttercream
(Cuisine at home, December 2006, Issue 60, p. 50)
Makes: 5 Cups Total Time: 25 Minutes Rating: Intermediate

Boil:
1 cup extra-fine granulated sugar
1/4 cup water

Whip; Add:
5 egg whites
1/4 cup extra-fine sugar

Slowly Pour Syrup into Meringue; Beat in:
4 sticks unsalted butter, cut into tablespoon pieces, room temperature (2 cups)

Related Recipes:
Eggnog Buttercream
Chocolate Buttercream

Boil sugar and water over medium heat until it reaches 245°. (As it cooks, begin the meringue so it’s ready when the syrup reaches temperature.)

Whip whites with a wire whisk in a stand mixer on high. Mix until they reach stiff peaks, 1–2 minutes. Sprinkle in 1/4 cup sugar; beat to incorporate.

Slowly pour the hot sugar syrup into meringue in a steady stream with the mixer on high. Aim the pour between the revolving whip and the bowl. Continue beating the frosting for 10–12 minutes, until the outside of the bowl reaches room temperature. The frosting will be thick and glossy white. Beat in butter by tablespoons; this should take about 2 minutes. The butter will deflate the frosting—that’s okay.

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Chocolate Buttercream
(Cuisine at home, December 2006, Issue 60, p. 51)
Makes: 5 Cups Total Time: 25 Minutes Rating: Intermediate

Boil:
1 cup extra-fine granulated sugar
1/4 cup water

Whip; Add:
5 egg whites
1/4 cup extra-fine sugar

Slowly Pour Syrup into Meringue; Beat in:
4 sticks unsalted butter, cut into tablespoon pieces, room temperature (2 cups)

Melt, Cool and Mix in:
1/2 cup semisweet or bittersweet chocolate
1 t. vanilla extract

Boil sugar and water over medium heat until it reaches 245°. (As it cooks, begin the meringue so it’s ready when the syrup reaches temperature.)

Whip whites with a wire whisk in a stand mixer on high. Mix until they reach stiff peaks, 1–2 minutes. Sprinkle in 1/4 cup sugar; beat to incorporate.

Slowly pour the hot sugar syrup into meringue in a steady stream with the mixer on high. Aim the pour between the revolving whip and the bowl. Continue beating the frosting for 10–12 minutes, until the outside of the bowl reaches room temperature. The frosting will be thick and glossy white. Beat in butter by tablespoons; this should take about 2 minutes. The butter will deflate the frosting—that’s okay.

Melt chocolate and cool. Mix into buttercream along with vanilla. Shown here with Chocolate Pound Cake.

----

that's the whole shebang! those muffins sure look good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#8
  Re: Re: Members Plus recipe request, please. . . by cjs (Here you go -[br][br...)
Thanks, Jean! That cake looked good, too! Dense yet moist! Going to try both. . .
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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#9
  Re: Re: Members Plus recipe request, please. . . by cjs (Here you go -[br][br...)
Thanks, Linda (for requesting) and Jean (for posting) these recipes. Last T-Day I made Jean's cheesecake muffins for Mom and my sister for breakfast, this looks good too, even though I think they'll be expecting Jean's, I'll probably make both, right?

PJ
PJ
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#10
  Re: Re: Members Plus recipe request, please. . . by pjcooks (Thanks, Linda (for r...)
Quote:

. . . I'll probably make both, right?

PJ




Isn't that the way it goes, PJ?

Do you do this: Every year (T-day and Christmas) you say, "I'm NOT going to do what I did last year...so much work, so much time (consuming), spent more $$ than I wanted to, too this, too that. . ." ---- and yet, when next year some around, what do you do?! Even MORE than what you swore you wouldn't do!!!!

Ahhh....alas...................!

This year I am going to try to do different recipes, keeping some of our traditionals, but tossing in some new things.

Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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