Mini Muffin Pan Recipes
I have a Mini Muffin Pan & Im not afraid to use it! ~
Recipes
Compliments of your Pampered Chef Consultant
Congratulations on your purchase of this versatile Pampered Chef
tool!
Please enjoy these delicious recipes you can make using your
Mini Muffin Pan!
SUCCESS TIPS: Spray Mini Muffin Pan with Bakers Joy or similar
spray. The secret can be to turn oven temp. down by 25; it's a dark
pan & most cake/brownie recipes will tell you to do this; bake
for ap- proximately 12 min. or you may have little hockey pucks
depending on your oven. Use the Citrus peeler to pop foods out, so
you won't scratch the nonstick coating. Don't put your MINI MUFFIN
PAN in the dish- washer. I know some are dishwasher safe, but the
detergent ruins the finish by drying it out. There are so many
things you can do in the MMP (Mini Muffin Pan), I encourage you to
purchase 2 (plus 2 can fit in the oven at 1 time)! FYI: SOME OF THE
FOLLOWING ABBREVIATIONS . . . SSS = SMALL STAINLESS SCOOP or MSS -
MEDIUM SCOOP, BB = BATTER BOWL, MMP = MINI-MUFFIN
PAN-------------------------------------------***SAVORY
RECIPES***--------------------------------------------------Bacon
Tomato Cups
8 slices bacon, crisply cooked
1 medium tomato (seeded and cut)
1/2 onion, small
3 ounces Swiss cheese
1/2 cup mayonnaise
1 10 oz. can refrigerated flaky biscuits
Coarsely chop bacon, tomato & onion. Add cheese. Mix all
ingredients except biscuits. Set aside. Seperate each biscuit into
2 thinner biscuits. Lay each biscuit over a Mini-Muffin Pan cup.
Using the Mini-Tart Shaper dipped in flour, press each biscuit into
cup. Fill cups with bacon mixture; bake 10-12 mins at 375.
Bar-B-Bites/Cups - 2 cans Pillsbury Buttermilk Biscuits, 1 lb.
prepared barbecue sauce, 8 oz. block cheddar cheese. Preheat oven
350. Using Kitchen Shears, cut each biscuit in half. Lightly spritz
MMP with oil. Place each biscuit half in MMP. Use Mini-Tart Shaper
to form a cup. Scoop a small tsp of BBQ sauce into each cup using
the MSS. Bake approx. 8 min. or until biscuit cups are golden.
Remove Bar-B-Bites with Citrus Peeler to Non-Stick Cooling Rack.
Immediately grate cheddar cheese over top. Yield: Approx. 40.
BREAKFAST CUPS Mix shredded hash browns with an egg. Place
mixture in each cup. Use Tart Shaper to form cup. You may have to
press down a bit. Bake at 350 for approx. 15-20 min. Fill with
crumbled cooked bacon, green onion & shredded cheddar cheese.
Garnish with sour cream with star tip in Easy Accent Decorator.
(Broccoli Cheese Mini Quiches 1 pkg/15 oz refrigerated ready-2-bake
pie crusts2 Tablespoons butter
1/2 pound fresh broccoli1 medium yellow onion
2 eggs
1/2 cup half 'n half6 slices turkey bacon, cooked and
crumbled
2 oz Swiss cheese
salt & pepperPreheat oven to 375 Measure and whisk eggs,
half 'n half, salt and pepper. Peel onion. Cut up broccoli and put
in Colander Bowl. Measure butter into Skillet. Put cheese in Cheese
Grater in Bowl Grease and flour mini-muffin pan Roll out pie dough
and cut 11 circles and load muffin pan. Roll out small piece of
dough using Dough & Pizza Roller.
Cut circle using Cut 'N Seal; Form in Deluxe Mini-Muffin Pan
using Mini-Tart Shaper. Slice onion using Ultimate Slice 'N Grate;
Chop using Food Chopper. Melt butter in Generation II Stir-Fry
Skillet; add veggies and saute until tender. Whisk eggs, salt,
pepper and milk in bowl. Add crumbled bacon, sauted veggies. Grate
cheese into Grate & Store using Deluxe Cheese Grater. Mix
together with Classic Scraper. Fill each muffin cup with about 1
Tblsp. filling using small Stainless Steel Scoop. Bake 15-18
minutes or until puffed and lightly browned. Cool in pan 2 minutes.
Remove carefully; serve warm.
Cheesy Artichoke Cups
24 small wonton wrappers (approx. 3 squares)
2 jars (6 1/4 oz each) marinated artichoke hearts
1/4 cup chopped red bell pepper1/4 cup (1 oz) freshly grated
Parmesan cheese
1 clove garlic, pressed
1/2 cup mayonnaise 1/3 cup sliced ripe pitted olives
Preheat oven to 350. Press wonton wrappers into Deluxe
Mini-Muffin Pan using Tart Shaper. Drain artichoke hearts,
reserving marinade for later use. Pat artichokes dry with paper
towel. Chop artichokes and red pepper using Food Chopper. Slice
olives using Egg Slicer Plus. Grate cheese using Cheese Grater.
Press garlic using Garlic Press. Combine chopped vegetables,
olives, cheese, garlic, and mayonnaise in Classic 2-Qt. Batter
Bowl. Fill prepared muffin cups with artichoke mixture using small
Stainless Steel Scoop (1 scoop per muffin cup). Bake 12-14 minutes.
Let cool in pan 2 minutes. Carefully remove and serve warm. Yield:
24 servings Approximately 79 calories and 6 grams of fat per
serving.
Chicken Salad Cups
Prep Time: 10 minutes (Ready in 30 minutes)
2 cups chopped cooked chicken
1/3 cup shredded Cheddar cheese
3 tablespoons chopped toasted almonds
3 tablespoons chopped green onions
3 tablespoons mayonnaise
1/8 teaspoon ginger
1 (17.3-oz.) can Pillsbury Grands Refrigerated Buttermilk
Biscuits
Sesame seed
Heat oven to 375. Lightly grease 8 jumbo muffin cups. In small
bowl, combine chicken, cheese, almonds, onions, mayonnaise and
ginger; mix until well blended. Separate dough into 8 biscuits.
Press each biscuit in greased muffin cup to cover bottom and sides,
forming 1/4-inch rim. Spoon chicken mixture into biscuit cups,
dividing evenly. Sprinkle with sesame seed. Bake at 375 for 15 to
20 minutes or until golden brown. 8 salad cups. Copyright 1999 The
Pillsbury Company
CHILI APPETIZER TARTS from 1987 Better Homes and Gardens Holiday
Cooking1 pkg. (10) refrigerated flaky dinner rolls pd ground
beef
3 TBSP water
1 can (8 oz) red kidney beans, drained 1 clove garlic, pressed
tsp. ground red pepper
1 can (8 oz) stewed tomatoes
2 TBSP tomato paste Sour cream
1 cup (4 oz) shredded Cheddar cheese 1 TBSP chili powder
guacamole
Preheat oven to 375. In large skillet cook ground beef and
garlic till meat is brown; drain fat. Stir in tomatoes, kidney
beans, tomato paste, water, chili powder, ground red pepper, tsp.
Salt and tsp. Pepper; bring to boiling. Reduce heat; simmer,
uncovered, 20 minutes, stirring occasionally till mixture is thick.
Remove from heat. Stir in cheese. Meanwhile, separate each dinner
roll into 4 layers. Place each section in a greased mini-muffin
cup, shaping with floured Mini-Tart Shaper. Spoon a rounded
teaspoon chili mixture into each muffin cup. Bake in a 375 degrees
oven for 15-20 minutes. Remove from pans. Serve warm. Garnish each
tart with a dollop of sour cream and guacamole, if desired. Yield:
40 tarts.
Mini Corn Dogs - Put a 1/2" slice of hot dog into each well of
the pan. Make up a small batch of corn muffin batter (from a mix or
from scratch) & pour batter over the hot dog slice, filling
well about 3/4 full. Bake according to corn muffin mix pkg
directions, checking for doneness of the muffin.
Corn Bread Cups - Make cornbread mixture. It should be kind of
thick. Make little corn bread cups. Fill with taco meat or chili
mixture. Top with shredded cheese and/or sour cream.
Squash Cornmeal Muffins
1 cup grated zucchini
3/4 cup flour
1 tsp baking powder
1/3 cup cornmeal
1 egg beaten
2 tbs sugar1/3 cup milk3 tbs butter, melted
1/2 tsp salt
In 2 qt Batter Bowl combine flour, baking powder, salt, cornmeal
and sugar. Combine beaten egg and milk and stir into first mixture
with grated squash, then melted butter. Pour into greased muffin
tins. Bake in preheated 400 oven 18-20 minutes.
CRAB RANGOONFilling: 1 pkg. (8 oz) cream cheese, softened2
scallions, chopped tsp prepared horseradish
pd. fresh crab or 2 cans (6 oz) crab meat
tsp lemon juice 1/8 tsp Tabasco sauce
Dash of salt
Shells: Phyllo dough to make 60 mini tart shapes (make them 3
sheets thick). Preheat oven to 350. In 2 Qt. Batter Bowl, whip
cream cheese smooth. Add remaining ingredients and mix well. Unfold
Phyllo dough onto the 18 x 12 cutting board, keeping unused portion
lightly wrapped and moist. Use 3 circle cutter and stamp out 60
circles. Press circles into the mini muffin pan with the mini tart
shaper. Fill each cup full with the filling using the small
stainless steel scoop. Bake 15-20 minutes. Serve hot. Yield: 60
appetizers
Mini-Ham Puffs
1 pkg. (2 oz.) processed sliced ham1 small onion
c. shredded Swiss cheese
1 egg, lightly beaten
1 t. Dijon-style mustard
1/8 t. black pepper
1 pkg. (8 oz.) refrigerated crescent rolls
Preheat oven to 350 F. With Food Chopper, finely chop ham and
onion; place in Batter Bowl with cheese, egg, mustard and pepper.
Stir to combine; set aside. Spray Mini-Muffin Pan with Spritzer.
Unroll crescent-roll dough and press into a large rectangle,
pinching seams to seal. Cut rectangle into 24 equal pieces with
Pizza Cutter. Place dough pieces in Mini-Muffin Pan cuts and with
lightly floured Mini-Tart Shaper, press each piece into a cup
shape. Dip Mini-Tart Shaper in flour as necessary to prevent
sticking. With Small Stainless Steel Scoop, divide the ham-cheese
mixture evenly into dough cups. Bake 15 minutes or until lightly
browned. Makes 24 appetizers.
Holiday Wrappings
2 pkgs. (3 oz. each) cream cheese, softened1/2 cup sour
cream
1 garlic clove, pressed
3/4 tsp. All-Purpose Dill Mix
1/8 tsp. ground black pepper
1 pkg. (2 1/2 oz.) processed sliced beef
1/2 cup shredded Swiss cheese
2 Tbsp. shredded Parmesan cheese
36 wonton wrappers
Preheat oven to 350. In Batter Bowl, blend cream cheese until
smooth with sour cream, garlic, Dill Mix and pepper. With Food
Chopper, chop beef finely in batches and add to cream cheese
mixture, along with Swiss and Parmesan cheeses; blend well. Spray
Deluxe Mini-Muffin Pan with non-stick vegetable spray. Separate
wonton wrappers and arrange one in each cup of the muffin pan. With
Mini-Tart Shaper, press each wonton wrapper into muffin cup. With
small Stainless Steel Scoop, fill wonton cups with cheese mixture.
Dip fingers in cold water, then pinch and twist tops of each wonton
together to form package. Bake 15 minutes or until wontons are
browned and crisp. Cool 10 minutes before serving. Serve warm.
MEDITERRANEAN ARTICHOKE QUICHES from 1999 Better Homes and
Gardens Holiday CookingFilling:1 egg
tsp. dried oregano, crushed 2 TBSP chopped pitted Greek
olives
1 tsp. flour
tsp. dried rosemary, crushed cup chopped canned artichoke
hearts
cup half & half cup (1 oz.) Crumbled feta cheese 2 TBSP
finely shredded Parmesan cheese tsp. pepper
2 TBSP chopped red onion
Orange Pastry: cup butter, softened 4 oz cream cheese, softened
1-1/2 tsp. fine orange zest2 TBSP orange juice 1-1/4 cups flour
tsp. salt
Pastry: Beat butter, cream cheese, orange peel and orange juice
in large batter bowl till smooth. Gently stir in flour and salt
just till dough forms. Knead the dough with your hands, if
necessary, to blend in all the flour. Cover with plastic wrap and
refrigerate 2 hours or till firm enough to handle. Place
twenty-four 1-inch pastry balls in mini-muffin cups. Shape with
floured Mini-Tart Shaper.
Filling & finishing: Preheat oven to 425 degrees F. Stir
together egg, flour, half & half, pepper, oregano and rosemary
in small batter bowl till smooth. Stir in feta cheese, onion,
olives and artichokes. Fill pastry shells with mixture (about 1
TBSP each). Sprinkle with Parmesan cheese. Bake in 425 degrees F.
oven for 5 minutes; transfer to cooling racks and cool. Serve warm
or cool. Yield: 24 quiches
FLAKY MUSHROOM TARTS from The Pampered Chef FAVORITES Cookbook1
pd fresh mushrooms, finely chopped cup dry white wine 4 sheets
(18x14) frozen phyllo dough, thawed1 medium onion, finely
chopped
dash of hot pepper sauce cup fresh parsley, finely chopped
6 TBSP butter, melted
4 oz Havarti or Monterey Jack cheese, cubed 1/2
Preheat oven to 400. In large skillet, combine mushrooms, onion,
parsley, wine and hot pepper sauce. Cover. Cook 5-7 minutes until
mushrooms are tender, stirring occasionally. Uncover and cook until
liquid has evaporated. Cool. Lightly brush 1 sheet of phyllo dough
with melted butter. Place another sheet of phyllo dough on top of
first sheet. Brush with butter. Repeat with remaining dough and
butter. Cut the stack into 2-1/2 inch squares. Gently press each
piece into an ungreased Mini-Muffin Pan cup. Place about 2 tsp
mushroom mixture in each cup. Top each with cheese cube. Bake for
15-18 minutes or until light brown. Serve warm. Yield: 30
appetizers
Parmesan Tomato Muffins
2 c. all purpose flour 1 T. granulated sugar 1 1/2 t. baking
powder 1/2 t. baking soda
1 t. Italian Seasoning 1 1/4 c. buttermilk
3/4 c. parmesan cheese1/4 c. melted butter
1 egg
1 c. chopped tomato
Heat oven to 400. Sift together flour, sugar, baking powder and
baking soda in a large bowl. Mix in Italian seasoning and cheese.
In a small bowl mix together buttermilk, butter, egg and tomato.
Pour buttermilk mixture into flour mixture. Stir until dry
ingredients are moistened. Fill greased muffin tins and bake for 20
minutes or until a tester comes out clean. Makes 12. Serve
warm.
Easy Pizza Bites
1 pound lean ground beef, browned
1+ cup mozzarella cheese, grated
1 package (8 oz) crescent rolls
1 cup tomato sauce or plain (not chunky) Spaghetti Sauce
1 garlic clove, pressed
1-2 tsps Pantry Italian seasoning mix
Preheat oven to 375. Roll crescent rolls out flat on cutting
board; cut into squares. Put squares into Deluxe Mini-Muffin Tin
using Tart Shaper. Mix rest of ingredients in 2 Qt. Batter Bowl.
Scoop into muffin tin using scoop. Bake 10-15 minutes or until
done. Use Citrus Peeler to easily flip out from Muffin Pan.
Mini Potatoes - Thaw out tater tots and bake them at 450 for 5-6
minutes, then add cheese and bacon bits and bake for 2 more
minutes. Let them set for 5-10 min. to let the hash browns harden
and you can get them out of the muffin pan with the citrus peeler.
Top with sour cream and chives.
MINI QUICHE6 eggs
pd. Mushrooms, chopped cup sun-dried tomatoes (in oil),
chopped
1 cup light cream
3 cloves garlic, pressed cup shredded Cheddar cheese
1 small onion, chopped fine cup shredded Parmesan cheese
pie crustsalt & pepper
Preheat oven to 350. Saut onions, mushrooms and garlic in butter
until soft. Set aside. Beat eggs, add cream and mix well. Add onion
mixture, sun dried tomatoes, cheeses and salt & pepper (to
taste). Mix well. Cut circles out of pie crust and put in greased
mini-muffin pans. Fill crust cups with mixture. Bake for 20
minutes.
SALMON QUICHE APPETIZERS from The Pampered Chef FAVORITES
Cookbook1 pkg. (11 oz) pie crust mix 2 eggs
2 TBSP chopped red pepper
3 oz. Cream cheese, softened 1 can (15-1/2 oz) salmon
2 TBSP green onion slices
cup mayonnaise
cup shredded Cheddar cheese
tsp hot pepper sauce
Preheat oven to 375. Prepare pie crust mix according to package
directions. Form dough into 36 1-inch balls. Place each ball in
Mini-Muffin Pan cup. Dip Mini-Tart Shaper in flour, then press into
dough to shape tarts. Drain, bone and flake salmon; set aside. Beat
cream cheese, mayonnaise and eggs until smooth. Add remaining
ingredients. Mix well. Fill tart shells with salmon mixture. Bake
25-30 minutes or until lightly browned. Yield: 36 appetizers
Salsa Bites
1 8 oz pkg cream cheese
1 3 oz pkg cream cheese1/3 Cup thick/chunky salsa
2 Eggs
C. cheddar cheese, shredded
2 Tbsp. Olives, chopped
1 Tbsp. Green onion, chopped1-2 Clove garlic
C. Sour cream 2 Tbsp. Fresh cilantro
Preheat oven 350 Mix softened cream cheese until smooth - add
salsa & eggs - blend well. Stir in cheese, chopped olives,
green onion and garlic. Spray Deluxe Mini-Muffin Pan. Fill muffin
cups. Bake 15-18 minutes. Let cool in pan 5 min. Cool - spread tops
with sour cream and sprinkle with fresh cilantro.
Savory Vegetable Mini-Quiches
1 pkg (15 oz) refrigerated ready-to-bake pie crust1 cup
zucchini, chopped 1/2 cup fresh mushrooms, chopped
1/4 cup cooked bacon, chopped or bacon bits1 garlic clove,
pressed 1/4 cup green onions, sliced
cup milk
2 eggs
cup (2 oz) shredded Cheddar cheese Dash of ground black
pepper
Preheat oven to 375 On lightly floured surface, roll one pie
crust into 10 x l2 rectangle using lightly floured Dough &
Pizza Roller. Cut 12 circles from dough using 3" Cut-N-Seal. Press
into Deluxe Mini-Muffin Pan using mini-Tart Shaper. Repeat with
remaining pie crust. Chop zucchini, mush- rooms, and bacon using
Food Chopper. Press garlic with Garlic Press. Slice green onions
using 3" Self-Sharpening Paring Knife. Whisk milk and eggs together
in Classic 2-Qt. Batter Bowl. Stir in vegetables and remaining
ingredients. Fill each muffin cup with approximately 1 tablespoon
filling. Bake 13-15 minutes or until puffed and lightly browned.
Cool in pan 2 minutes; remove carefully. Serve warm. Yield: 24
servings. Approximately 106 calories and 7 grams of fat per
serving
Sloppy Joe Cups
1 (15-oz.) pkg. refrigerated pie crust
1 lb. lean ground beef 1 medium onion, chopped (with food
chopper)
1 green bell pepper, chopped-with food chopper 1 (14.5-oz.) jar
Not-So-Sloppy-Joe Sloppy Joe Sauce
1 medium tomato, seeded and finely chopped (with food
chopper)
Preheat oven to 400. Unroll each crust onto grooved cutting
board, using 3" Cut N' Seal, cut out 12 rounds from each pie crust.
Place each round into the MMP & press in with Tart Shaper.
Prick each crust with a fork Bake 9-11 min. or until golden. Cool
slightly & remove from tins. Saute next 3 ingre-
dients in 12" skillet, drain. Stir in sloppy Joe sauce and heat
until warn. Stir in tomato using Small SS scoop, place a scoop of
mixture into each tart cup. Garnish and serve. Makes 24
appetizers.
SWISS HERB QUICHE from HOSTESS CHOICE 1995 SPRING/SUMMER RECIPE
COLLECTION
4 eggs, beaten
1 garlic clove, pressed tsp pepper
cup (4 oz.) Mushrooms, chopped
cup grated Swiss cheese tsp. Italian Seasoning
1 TBSP. Onion, finely chopped
cup seasoned croutons
Preheat oven to 350. In batter bowl beat eggs. Add mushrooms,
onion, garlic, cheese, croutons and seasonings. Mix well. Spoon
mixture into lightly sprayed Mini-Muffin Pan. Bake 15-18 minutes or
until golden. Cool 2 minutes and remove from pan; serve warm.
Yield: 24 Quiche
Taco Appetizers
1 lb ground beef/uncooked 2 tbs taco seasoning or SW season. 2
tbs ice water 1 c shredded cheddar cheeseTortilla chip filling: 1 C
sour cream2Tbs taco sauce2 oz black olives chopped
3/4 C coarsely crushed tortilla chips
Heat oven 425. mix beef, taco seasoning, and ice water with
hands. Press into bottom of mini muffin pan with tart shaper. Mix
tortilla chip filling and place in each shell with stainless steel
scoop, mounding slightly. Sprinkle with cheddar cheese. Bake 7-8
minutes remove tartlets from pan with citrus peeler Yield 30-36
appetizers
Crispy Taco Bites
24 Wonton wrappers
Filling: 2 pkgs (3 oz. each) cream cheese, soft 1/2 cup sour
cream2 pressed garlic cloves
3/4 teaspoon oregano
3/4 teaspoon chili powder
Toppings: Tomatoes, seededSour cream, Green onions, Black
olives, Ripe avocado
Preheat oven to 350. Spray 2 Mini-Muffin pans lightly with
vegetable oil spray. Separate Wonton wrappers and place one in each
cup of the Mini-Muffin Pan. Using Mini-Tart Shaper, press each
wrapper into cup using care to keep cup area open. Combine all
filling ingredients in Classic 2-Quart Batter Bowl. Blend until
smooth using Super Scraper. Fill Wonton cups with filling using
SSS. Bake 10 minutes; chop toppings finely with Food Chopper.
Garnish with toppings of choice. Yield: 24 pcs
Easy Taco Puffs
1 pound lean ground beef, browned
1-2 cups taco chips, crushed to each 1 cup
1 package (8 oz) crescent rolls
1 cup cheddar cheese, shredded
-1 cup salsa
1-2 teaspoons Pantry Southwest Seasoning Mi
Preheat oven to 375. Roll crescent rolls out flat on cutting
board; cut into squares. Put squares into mini-muffin tin using
tart shaper. Mix rest of ingredients in 2 Qt. Batter bowl. Scoop
into muffin tin using scoop. Bake 10-15 minutes or until done.
Taco Tartlets1 lb ground beef/uncooked 2 tbs Southwest seasoning
or taco seasoning 2 tbs ice water 1 cup shredded cheddar
Tortilla chip filling: 1 c sour cream 2 Tbs taco sauce 2 oz
black olives chopped 3/4 C coarsely crushed tortilla chips
Heat oven 425. Mix beef, taco seasoning, and ice water with
hands. Press into bottom of mini muffin pan with tart shaper. Mix
tortilla chip filling and place in each shell with stainless steel
scoop, mounding slightly. Sprinkle with cheddar cheese. Bake 7-8
minutes. Remove tartlets from pan with citrus peeler. Yield 30-36
appetizers
-------------------------------------------***SWEET
RECIPES***--------------------------------------------------
Brownie BonBons
2 jars (10 oz each) maraschino cherries w/ stems
Cherry liqueur (optional)**
4 squares Baker's Unsweetened Chocolate
3/4 cup (1 1/2 sticks) margarine or butter
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 cup all-purpose flour
Chocolate Fudge Filling (recipe at the bottom)
1/2 cup powdered sugar
Heat oven to 350. Microwave chocolate and margarine in large
microwaveable bowl (Micro-Cooker) on high 2 minutes or until
margarine is melted. Stir until chocolate is completely melted.
Stir granulated sugar into melted chocolate mixture. Mix in eggs
and vanilla until well blended. Stir in flour. Fill greased 1 3/4 x
1 mini muffin cups 2/3 full with batter (Mini Muffin Pan). Bake for
20 minutes or until toothpick inserted into center comes out with
fudgey crumbs. Do not over bake. Cool slightly in muffin pans;
loosen edges using the plastic citrus peeler. Remove from pans.
Turn each brownie onto cooling rack while warm. Make indentation
into top of each brownie with Mini Tart Shaper. Cool completely.
Prepare chocolate fudge filling. Drain cherries, reserving liquid
or liqueur. Let cherries stand on paper towels to dry. Combine
powdered sugar with enough reserved liquid to form a thin glaze.
Spoon or pipe about 1 teaspoon chocolate fudge filling into
indentation of each brownie. Gently press cherry into filling.
Drizzle with powdered sugar glaze using V-Shaped Cutter. Makes
about 48 bon bons Prep time: 1 hour Baking time: 20 minutes. **For
liqueur-flavored cherries, drain liquid from cherries. Do not
remove cherries from jars. Refill jars with liqueur to completely
cover cherries; cover tightly. Let stand at least 24 hours for best
flavor.
Brownie Cookies - One of my favorites is use chocolate chip
cookie dough and brownie mix. Put the cookie dough in the MMP and
use the tart shaper to make a well. Mix brownies as usual--then,
with the stainless steel scoop, add the brownie mix to the well of
the cookie dough. Cook at 350 for about 12 min. (I think?) They are
awesome!
Brownie Tarts
This is a really good recipe, but if you want to use a boxed
brownie mix, it's even easier!! Don't forget to add a cherry half
in the center of brownie bite.
1/2 c margarine, softened 1 c flour3 oz cream cheese
softened
Filling:1/2 c semisweet choc chips
2 T margarine 1/2 c sugar 1 egg
1 t vanilla
1/2 c chopped pecans
maraschino cherry halves
Cream margarine and cream cheese. Add flour. Chill 1 hour.
Divide dough into 24 1" balls and press into mini muffin tins,
creating a shell. Melt choc chips with margarine. Remove from heat
and stir in sugar, egg, vanilla & pecans. Spoon into shells
& bake 325 for 30-35 min. Press cherry half into center of
brownie tart.
Brownie-Wrapped Caramels - Brownie mix, made according to
package directions. Using the small Stainless Steel Scoop, fill
each well of the pan. Then place one unwrapped caramel in the
middle, and bake according to the directions on the brownie mix
box.
Special Brownie Ideas
Pour batter into each hole w/small stainless steel scoop Try
adding:
chopped honey roasted peanuts
chopped candy canes
chopped Reese's peanut butter cups
dollop of peanut butter (and swirled around)
1 unwrapped caramel marshmallows (have to mix them into the
batter)
Mini Cheesecakes
Using Food Chopper, chop vanilla wafers into fine crumbs. Mix
with a little melted butter to the right consistency for a crumb
crust. Press about a teaspoon of the crust mixture into each well
of the pan, using the Tart Shaper. In the 2-Quart Batter Bowl take
2 tubs of the Cheesecake flavored soft cream cheese (Kraft brand is
one), let them soften a little to spreading consistency. Take one
envelope of unflavored gelatin and mix with 2 tablespoons of
boiling water, until dissolved. Mix with the cheesecake flavored
cream cheese. Using the Easy Accent Decorator and the large opening
tip, fill each well of the Mini-Muffin Pan with the cream cheese
mixture, refrigerate for about 30 - 45 min. Decorate each one with
pie filling or whipped cream, etc... ~or~ Use a boxed cheesecake
dessert & make according to pkg directions using the Mini
Muffin Pan.
Mini-Cheesecakes
Buy the no-bake cheesecake box mix as directed. Use SS Scoop to
put graham in. Press with Tart Shaper. Mix cheesecake part- put in
Easy Accent Decorator. Fill up (I also use the paper cups specially
if Taking somewhere.) Top with Cherry/Strawberry- whatever filling
also in Easy Accent Decorator.
Tiny Cherry Cheesecakes
1 cup all purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter or margarine2 tablespoons cold water
FILLING: 2 pkgs (3 oz. each) cream cheese, softened1/4 cup
sugar
2 tablespoons milk
1 tsp vanilla extract
1 egg
1 can (21 oz.) cherry or strawberry pie filling
In 1 qt. batter bowl, combine flour, sugar & cocoa; cut in
butter with pastry blender until crumbly. Gradually add water,
tossing with a fork until dough forms a ball. Shape into 24 balls.
Place in mini-muffin pan & press with tart shaper. Using small
colander set bowl, beat cream cheese & sugar until smooth; beat
in milk & vanilla; add egg; beat until combined. Using SS
scoop, spoon about 1 tablespoonful into each cup. Bake at 325 for
15-18 minutes or until set. Cool on a wire rack for 30 minutes.
Carefully remove from pans to cool completely (non-stick cooling
rack). Top with pie filling.
Chocolate Cherry Cups
1 cups firmly packed brown sugar
2/3 cup shortening
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 cups all purpose flour1/3 cup cocoa
1/4 teaspoon baking soda teaspoon salt2 cups miniature
semi-sweet Hershey's Chips
cup whipping cream8 ounces semi-sweet chocolate, chopped
48 red candied cherries (or maraschino cherries patted dry on
paper towels)
Preheat oven to 375. Place sheets of foil on counter top for
cooling cookies. Combine brown sugar, shortening, water and vanilla
in Classic 2-Qt. Batter Bowl. Beat at medium speed until well
blended. Beat eggs into creamed mixture. Combine flour, cocoa,
baking soda and salt. Mix into creamed mixture on low speed just
until blended. Stir in Hershey's Chipets. Press dough onto sides,
but not bottom of ungreased Mini Muffin Pan. Bake two muffin pans
at a time at 375 degrees for 7 to 9 minutes. DO NOT OVER BAKE.
Press the Mini-Tart Shaper into the center of each warm cup to make
an indentation. Cool 10 minutes in muffin tin. Remove cups to
Non-Stick Cooling Rack to cool completely. Heat cream in small
saucepan over low heat just until hot. Add chopped chocolate. Stir
until chocolate is completely melted and mixture is smooth and
shiny. Cool mixture until thickened. Drop 1 teaspoonful of mixture
into each cup. Place 1 cherry on top of chocolate. Cool until set.
Makes about 4 dozen cups.
Chocolate Dream CupsSlice refrigerated chocolate cookie dough
into 1//4" slices and press into each well of the Mini Muffin Pan
with the Tart Shaper. Bake according to package directions.
Immediately upon removing them from the oven, using the Tart Shaper
dipped in cocoa powder, re-form each cookie into the tart, if
needed. Make up a quick chocolate mousse, using a box of instant
pudding and pie filling (choose the brand you would like, they all
work well) and substitute the milk with whipping cream (really
rich); using only half of the called for liquid though. Decorate
with whipped topping, and then grate chocolate on the top of each
tart with the Deluxe Cheese Grater!
Chocolate Fudge Filling
3 squares Baker's unsweetened Chocolate
1 pkg (3 oz) Philly cream cheese (softened)
1 teaspoon vanilla
1/4 cup corn syrup
1 cup powdered sugar
Melt chocolate in small Micro Cooker on HIGH 1-2 minutes or
until almost melted, stirring after each minute. Stir until
chocolate is completely melted. Set aside. BEAT cream cheese and
vanilla in small bowl (1 QT BATTER BOWL) until smooth. Slowly pour
in corn syrup, beating until well blended. Add chocolate; beat
until smooth. Gradually add powdered sugar, beating until well
blended and smooth.
Chocolate/Peanut Butter Cookie Tarts:
Slice refrigerated sugar cookie dough into 1/4" slices and put
one slice into each well of the pan. Using the Mini-Tart Shaper
dipped into powdered sugar each time, form cookie dough into tarts.
Place an unwrapped miniature peanut butter cup into each tart, and
bake according to directions on cookie dough wrapper.
Chocolate Walnut Minis
1/2 c margarine, softened
3 oz cream cheese, softened
1 c flour
Filling:1/2 c brown sugar 1 egg
1 t vanilla 1/4 c mini choc chips
1/2 c walnuts, chopped powdered sugar
Cream margarine & cream cheese. Add flour. Chill 1 hour.
Divide dough into 24 1" balls and press into mini muffin tins,
creating a shell. Mix brown sugar, egg, vanilla, choc chips and
walnuts. Spoon filling into shells. Bake 350 for 15-20 min. Cool
completely and sift powdered sugar over top.
Cookie Cups - Roll cookie dough into small balls. Use Tart
Shaper to form a cookie cup. Bake and freeze. Fill with ice
cream.Cookie Ice Cream Treats - Using the MMP and TS, take a ball
of cookie dough. Press into tarts with the TS. Place into a freezer
safe container and freeze. When company comes over or the kids need
a treat, take them out and pop into the oven at 350 for about 15
minutes. When done and slightly cooled, use SSS to put a dollop of
ice cream into each tart. Any flavor will do. Sprinkle with cocoa
or cinnamon or candy sprinkles. Easy, fast and fun!
Cookie Kisses
1 pkg (18 oz) refrigerated chocolate chip cookie dough 36
chocolate candy kisses, unwrapped
Preheat oven to 350. Cut cookie dough into 9 slices. Cut each
slice into 4 pieces. Lightly spray Deluxe Mini-Muffin Pan with
vegetable oil spray. Place one piece of dough in each muffin cup.
Dip Mini-Tart Shaper in all-purpose flour; press into dough to form
a cup. Flour Mini-Tart Shaper after forming each cup to prevent
dough from sticking. Place 1 candy piece in each cup. Bake 10-12
minutes. Cool cookie cups in Mini-Muffin Pan 15 minutes. Remove to
Nonstick Cooling Rack and cool completely. Yield: 36 cookies
Cookie Treats - Use the cookie dough and used the tart shaper to
create a bowl and filled it with all kinds of various candies
(caramels, chocolate kisses, chocolate mints)
Mini Cream Cheese Brownies
1 package Fudge brownie mix, prepared according to pkg
directions1 8 oz. package cream cheese, softened
1 egg
1/3 cup sugar
1 bag mini chocolate chips
Mix brownie mix according to package directions. Place in mini
cupcake papers, filling half full (or use the PC Non-stick
Mini-Muffin Pan). Mix together cream cheese, sugar, and egg. Place
by spoonful on top of brownie mixture. Top with mini chocolate
chips. Bake at 350 for 15 minutes. Cool. These freeze well.
Crescent Apple Quicks
tube of 8 Pillsbury Biscuits 1 med apple
1/4 c chopped pecans
2 T sugar
1 T flour 1/4 t cinnamonopt glaze: 1/4 c powdered sugar 1-2 t
milk dash cinnamon
Carefully split 8 biscuits lengthwise into thirds to have a
total of 24 circles. Press each circle into one mini muffin tin
compartment. Peel and finely chop apple. Mix with pecans, sugar
flour and cinnamon. Spoon mixture into each of 24 wells. Bake 350
for 18-23 min til mixture is bubbly. Meanwhile mix up optional
glaze. Thin powdered sugar with milk and add cinnamon. Drizzle over
top of muffins. Serve warm or cool.
Decadent Dessert Cups.....Sinfully Delicious!
1 pkg. brownie mix
1 cup whipped topping
2 oz. white chocolate
1 pint strawberries, cleaned
2 tbsp. milk
2 eggs (for brownie mix)
1 pkg. cream cheese softened
vegetable oil for brownie
1 fresh orange
Preheat oven to 350. Make brownie batter according to
directions. Spray mini muffin pan with Bakers Joy. Using small
stainless steel scoop, fill each muffin cup 2/3 full. Bake 12 min.
or until one. While brownies are still warm use Mini Tart shaper
and lightly push brownie down to form cup. When cooled, take out
and put on Non-Stick Cooling Rack. Make white chocolate filling as
in recipe for Fruit-topped Dessert Pizza (More stoneware sensations
pg 75) Put start tip on Easy Accent Decorator and scoop mixture in
using med stainless steel scoop mixture. Fill each cup. Make
strawberry fans with egg slicer and top each cup with fan (or hull
with tomato corer). Then use lemon zester to zest fresh orange over
the top for garnish and serve!
Dutch Apple Mini Tarts
1 pkg (15 oz) refrigerated, ready to bake pie crust
Apple Filling
1/2 package (8 oz) cream cheese, softened
1/4 cup firmly packed light brown sugar
1 egg
2 TBSP flour
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
3 medium peeled sliced chopped Granny Smith apples (3 cups)
Topping
3 TBSP each: firmly packed light brown sugar AND flour
2 TBSP butter
Preheat oven to 375. On lightly floured surface, roll one pie
crust into 12 x 10 inch rectangle using bakers roller. Cut 12
circles from dough using 3" CnS (or use end of bread tube for
pretty scalloped edge). Press into MMP cups using tart shaper.
Repeat with remaining pie crust.
For apple filling, whisk cream cheese in Classic 2-qt BB until
smooth. Whisk in sugar until fluffy.
Mix in egg until well blended. Stir in flour and cinnamon until
smooth. Peel and slice apples using APCS. Chop into small pieces
using Food Chopper. Stir into cream cheese mixture. Fill prepared
muffin cups with apple mixture, filling over top of pastry. For
topping, combine 3 TBSP flour and 3 TBSP brown sugar. Cut in butter
until coarse crumbs are formed (use Pastry Blender or new nylon
flat whisk works great too). Spoon over apple filling. Bake 18-20
min or until light golden brown. Let cool in pan 5 minutes. Remove
from pan. Serve warm or at room temperature. Yield: 24 Servings
Approximately 148 calories and 10 grams of fat per serving.
Honeymoon Tarts:
Basic dough:
Filling:
1/2 cup margarine
2 pks (8 oz) cream cheese
1 package (3 oz) cream cheese
4 Tablespoons sugar
1 cup flour
1/2 teaspoon vanilla
4 teaspoons milk
Mix margarine & cream cheese. Add flour. Chill 1 hour or
overnight. Form dough into 30 walnut sized balls. Please each ball
of dough in mini-muffin pan. Dip mini-tart shaper in flour &
press into dough to shape perfect tarts. Pierce the shells with a
fork & bake empty at 450 for 10 12 min. Let cool & pipe
blended cream cheese filling from the Easy Accent Decorator into
each tart. Top with a scoop of cherry pie filling.>don't use
reduced fat cream cheese - as it won't work!
Mini Lemon Cheesecakes
1 pkg Betty Crocker Supreme Lemon Bars Mix
1 package (3 oz.) cream cheese, softened
3 eggs
1/3 cup water
Powdered sugar, if desired
Lemon or raspberry pie filling
1. Heat oven to 350. Divide Ready-Mixed Crust (dry) from lemon
bars mix evenly in Deluxe Mini Muffin Pan. Press in bottoms, using
Mini Tart Shaper. Bake 6 to 8 minutes, or until very light
brown.
2. Beat cream cheese and 2 of the eggs thoroughly in medium
bowl, using whisk. Stir in Filling Mix from lemon bars mix, water
and remaining egg until smooth ( a few tiny lumps may remain). Fill
each mini muffin cup about 3/4 full (about 1 tablespoon each) with
cream cheese mixture.
3. Bake 20 to 25 minutes or until firm. Cool 10 minutes before
removing from pan. For best flavor, refrigerate 2 hours before
serving. Just before serving, sprinkle with powdered sugar. Top
each with 1/2 teaspoon pie filling if desired. Makes 36 to 48
miniature cheesecakes
Lemon Macaroon Tarts
Shells
2 c flaked coconut
1/2 c sugar
1/4 c + 2T flour
1 t vanilla
2 egg whites
Mix together ingredients. Spray MMP pan generously. Spoon
mixture evenly into cups and press with Tart Shaper. Bake at 400
for 15 mins. until edges are brown. Cool 2 mins on rack. Take out
and cool completely.
Lemon Filling
3/4 c sugar
1 T + 2t corn starch
1/2 t lemon zest
1/3 c water
1/3 c lemon juice
1 egg lightly beaten
1/2 c whipped topping
2 T flaked coconut toasted
Combine sugar, corn starch and lemon zest in saucepan. Gradually
add water and lemon juice. Stir with whisk till blended. Bring to
boil over med heat, stirring constantly. Gradually stir 1/4 of the
mixture into egg. Now add egg mixture back into pot stirring
constantly. Cook over med heat for 1 min or till thick. Pour in a
bowl and cover with plastic wrap and chill. When cool, fill each
tart. Top with whipped topping from EAD.
-------------------------------***MINI
MUFFINS***--------------------------------Apple Butter Muffins
1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg, lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1/2 cup thick apple butter
Topping:
1/2 cup crushed pecans or walnuts
3 tablespoons sugar
In a medium bowl, combine the first eight ingredients. Combine
egg, milk and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups with a round tablespoon
of batter. Top each with a rounded teaspoon of apple butter and
remaining batter. Combine topping ingredients; sprinkle over
muffins. Bake at 400 for 15-18 minutes. Cool in pan 10 minutes
before removing to wire rack.
Apple Coffeecake Muffins
Filling:
1 small unpeeled Apple, finely chopped
1/4 cup chopped walnuts
2 tablespoons butter or margarine, melted
1 tablespoon granulated sugar
1 teaspoon cinnamon
Muffins:
1 1/2 cups 100% bran cereal
1 1/2 cups milk
1 Egg
1/2 cup packed Brown Sugar
1/3 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
Grease large muffin tins or line with paper baking cups. Combine
all filling ingredients; set aside. Combine cereal and milk; let
stand 5 minutes. Stir in egg, brown sugar and oil. Mix remaining
ingredients in large bowl. Stir cereal mixture into dry
ingredients, stirring just until moistened. Spoon half of batter
into muffin cups. Top each with 1 tablespoon apple filling,
pressing gently into batter. Spoon remaining batter on top. Bake at
400 for about 20 minutes or until firm to the touch. Cool in pans 5
minutes; remove muffins and cool on rack. Store in airtight
container.
Banana Poppy Seed Muffins
2 medium bananas, peeled
1 egg
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoons grated orange peel
2 cups all-purpose flour
1 1/2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt
Puree bananas in blender (1 cup). In medium bowl, mix bananas,
egg, sugar, oil and orange peel until well blended. In large bowl,
combine flour, poppy seeds, baking powder and salt. Stir banana
mixture into flour mixture until evenly moistened. Spoon batter
into greased 2 1/2-inch muffin cups. Bake in 375 oven 20 minutes or
until wooden pick inserted in center comes out clean. Remove from
pan; cool on wire rack. Dip warm tops in sugar. Makes 12
muffins
Dried Cherry Muffins
1 cup dried cherries, pitted
1 cup buttermilk
1 3/4 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch salt
8 tbsp (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl, and set
aside to soak for 30 minutes. Preheat the oven to 350. Grease 18
muffin cups or line them with paper liners. In a large bowl, sift
together the flour, baking powder, baking soda, and salt. In
another bowl, cream together the butter and sugar. Add the eggs and
mix thoroughly. Make a well in the center of the dry ingredients,
and spoon the cherries and buttermilk into it. Then add the
butter-sugar mixture. Mix until thoroughly blended - but do not
over mix. Fill the cups two thirds full with the batter, and bake
until a toothpick inserted in the center comes out clean, 18 to 20
minutes. Makes 18 muffins
Grand Marnier Cranberry Muffins
1 1/4 cups orange juice
1/4 cup Grand Marnier Liqueur
3/4 cup canola oil
2 cups chopped cranberries
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 T baking powder
1/2 t salt
1 1/2 T orange zest
4 egg whites
Preheat oven to 400. Combine the orange juice, the Grand
Marnier, and the oil; set aside while you prepare the batter. In a
large bowl, combine the all-purpose flour, whole wheat flour,
sugar, baking powder, salt, and orange zest. In another large bowl,
beat the egg whites
until frothy. Combine the juice mixture with the beaten egg
whites. Add the egg mixture and the cranberries to the flour
mixture, stirring just until moist. Use Stainless Steel Scoop to
scoop into paper-lined Mini-Muffin Pan. Bake for 20 minutes or
until golden brown and puffed.
Makes about 48 mini muffins.
Gingersnap Mini Muffins
1/4 cup sugar
1/4 cup brown sugar, packed
2/3 cup molasses
1 egg
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
2 tsp lemon zest
2 1/2 cups all-purpose flour1 cup sour cream
Garnish: Powdered Sugar
Preheat over to 375. In 2 qt. Batter Bowl, combine sugar, brown
sugar, molasses, egg, baking soda, cinnamon, ginger cloves and
zest. Beat at medium speed until well mixed. Add flour and sour
cream; continue beating well. Using small Stainless Steel Scoop,
scoop batter into mini- muffin pans, filling cups full. Bake for
11-14 minutes or until cake tester inserted in center comes out
clean. Let stand 5 minutes. Remove from pan. Sprinkle with powdered
sugar. Makes 2 1/2 dozen.
Lemon Blueberry Tea Muffins
1 package (7 1/2 ounces) corn muffin mix
1 tsp. grated lemon rind1/3 cup water
1 can (16 ounces) blueberries, well drained
1 tablespoon sugar
Spray 24 mini muffin cups or 8 regular sized cups with cooking
spray. combine muffin mix and lemon rind. Stir in water until just
blended but still slightly lumpy. Quickly stir in blueberries. Fill
cups 2/3 full Sprinkle with sugar. Bake in preheated 400 oven for
10-12 minutes for mini muffins, or 15-20 for regular size muffins.
Let stand a few minutes before removing from pan.
Mandarin Orange Muffins
1 (11 oz.) can mandarin oranges1 1/2 c. all purpose flour1 3/4
tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 c. sugar
1/3 c. shortening
1 egg, slightly beaten
1/3 c. milk
TOPPING: 1/4 c. melted butter 1/4 c. sugar mixed with 1/2 tsp.
Cinnamon
Drain oranges well and pat dry while mixing batter. Mix flour,
baking powder, salt, nutmeg and allspice. Cut in shortening. Add
drained orange segments and mix lightly. Combine egg and milk. Add
all at once to flour mixture and mix until flour is moistened.
Spoon into greased muffin pan to about 3/4 depth. Bake 20 to 25
minutes at 350. Remove from pan. While hot dip in melted butter,
then roll in cinnamon sugar mixture.
New York Chocolate Cheesecake Muffins
3 oz. cream cheese
2 Tbsp sugar
1/2 cup chopped walnuts
1 cup flour
1/4 cup sugar
5 Tbsp sweetened Chocolate Cocoa Mix
2 tsp. baking powder
1/2 tsp. salt
1 egg beaten
3/4 cup milk
1/3 cup oil
In 1 Qt Batter Bowl, blend cream cheese and 2 Tbsp. sugar till
fluffy. Chop walnuts with Food Chopper and add to cream cheese
mixture. Set aside. In 2 Qt Batter Bowl combine flour, 1/4 cup
sugar, cocoa, baking powder and salt. Combine egg, milk and oil in
your second 1 Qt. Batter Bowl. Make a well in the dry ingredients
and add milk mixture. Mix with Mix and Scrap. Batter will be thin
and lumpy. Spoon about one Tbsp chocolate batter into each greased
muffin cup. Drop one tsp. of the cream cheese mixture on top and
then more chocolate batter. Bake immediately. (This will need to be
adjusted for mini muffins.) Bake at 375 for 18-20 minutes. Makes 12
regular muffins.
Orange Juice Muffins
2 cups buttermilk baking mix
4 tablespoons sugar, divided
1 egg
1 tsp grated orange peel
1/3 cup orange juice
1 tsp ground cinnamon
Preheat oven to 400. Grease bottoms only of 12 medium muffin
cups. Mix baking mix, 2 tablespoons sugar egg, orange peel and
orange juice. Beat vigorously for 30 seconds. Fill muffin cups
about 2/3 full. Mix 2 tablespoons sugar and the cinnamon; sprinkle
each muffin with about 1/2 tsp of sugar mixture. Bake 15 minutes.
Serve with butter and honey.
Raspberry Almond Mini-Muffins
2 cups all-purpose flour2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup butter, melted
2/3 cup milk
1 egg
3/4 tsp almond extract1/4 cup raspberry preserves
Powdered sugar
Preheat oven to 400. combine flour, sugar, baking powder, salt
and cinnamon in 2QT Batter Bowl. Melt butter on high about 45
seconds. Stir melted butter, milk egg and almond extract into dry
ingredients, mixing until well combined. Spray DMM Pan with
spritzer. Fill prepared Muffin cups using medium SS Scoop (1 scoop
per cup). Press @ 1/2 tsp raspberry preserves into top of muffin
batter. Gently fold batter over most of preserves. Bake 12-14
minutes or until light golden brown . cool in pan 5 minutes.
Carefully remove, dust with powdered sugar just before serving.
Mini Pecan Pies - Buy the ready made pie crust and roll it out a
bit more (makes it thinner). Use the flower bread tube and cut out
the flowers and then put them into the Mini Muffin Tin with the
tart shaper. Put Pecan Pie filling into them and bake them. Little
pecan pies.
Pecan Tassies
1/2 cup margarine 1 pkg. (3oz) cream cheese
1 cup flour
Let margarine and cream cheese soften to room temp. Mix
together. All flour & mix to form a soft dough. Chill at least
1 hour or overnight. (Can be kept in your BB for several days.)
Form dough into 30 walnut-sized balls. (I will use my small
stainless steel scoop next time.) Place each ball in a mini-muffin
pan cup. Dip the mini-tart shaper in flour & press into dough
to shape tarts.
2 Tblsps melted butter, 3/4 cup brown sugar,
1 1/2 cups chopped pecans, 1 tsp vanilla, 1 eggMix all
ingredients till well blended. Fill each unbaked tart shell about
2/3 full. Bake at 350 for 15-20 minutes. Dust tops with powdered
sugar when cool (I never do this). The dough and the filling can be
refrigerated for several days and baked as needed. Once baked they
freeze very well.
Pie Crust Tarts - Use 3" Cut N Seal to cut round pieces of pie
crust. Place in Mini Muffin Pan and use Tart Shaper to form a
little pastry cup. Bake to a golden brown. These can be frozen and
kept for entertaining. Also good for kids. Then fill with pudding
or pie filling.
Pumpkin Gems
1 yellow cake mix
3 eggs
1/2 cup oil1 teaspoon baking soda
2 teaspoons cinnamon1 can (20 ounces) pumpkin
Preheat oven to 350. Blend together all ingredients. Spritz each
Mini-Muffin well and fill 2/3 full. Bake for 15 minutes. Cool then
frost with Cream Cheese Frosting.
1 package (3 ounces) cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla
1 tablespoon milk
2 cups powdered sugar
Cream together butter and cream cheese. Beat in vanilla and
milk. Gradually add powdered sugar until frosting is desired
consistency. Yield: 100 mini-cupcakes
Mini PUMPKIN PIES - 1 pkg Jiffy pie crust mix, 1/3 cup water, 1
can pumpkin (inc. ingredients on can evaporated milk, cinnamon, 2
eggs), Cool Whip or Reddi Whip. Spray MMP; mix mix & water. Use
SSS & fill 1/2 full with mix; place into MMP. Flour Mini Tart
Shaper & shape each pie. Mix rest of ingred in bowl, except
Cool Whip. Fill each crust. Bake 350 for 15 min or until pumpkin is
done. Remove from oven to Stackable Cooling Rack. Pipe with Cool
Whip from Easy Accent Decorator & sprinkle with Cinnamon Plus.
(use crust for other types pies; prick crusts, bake & cool,
fill with chilled pie filling, top with cool whip). Makes 3-3 1/2
DZ
Strawberry Cream Tarts Au Chocolate
25 Min Prep 5 Min Cook1/4 c butter
1/4 c light corn syrup
1/2 c choc chips
50 Nilla wafers rolled into crumbs
1 pt strawberries2 3 oz. Pkgs. cream cheese, softened
1/2 c powdered sugar
In med. saucepan on med. heat melt butter, corn syrup, and choc.
chips until mixture is smooth. Remove from heat. Stir in wafer
crumbs. While still warm, divide evenly among mini-muffin cups.
Press with Tart Shaper. Chill 15 mins. Remove from pan and set
aside to chill some more. In med. bowl, beat together cream cheese
and powdered sugar. Fill each tart with cream cheese mixture. Slice
strawberries with Egg Slicer Plus to fan out. Drag through crystal
sugar. Place fan or a few slices on top of each tart.
Sugar Cookie Cups with Raspberry Filling
Sugar Cookie Cups - Slice one Pillsbury sugar cookie dough into
inch slices. Cut each slice in half and roll into ball. Grease mini
muffin pan and sprinkle with sugar. Place a ball in each cup. Use
tart shaper dipped in flour to make cookie cup. Prick dough before
baking (cake tester works
For this). Bake at 350 for 10 minutes or until golden brown.
Remove from oven and reshape dough gently with tart shaper. Remove
from pan and co on cooling rack.
Raspberry Filling 2 1/2 cups powdered sugar1 8 oz. cream
cheese
1 pkg. unsweetened raspberries, thawed
1 pkg. vanilla instant pudding (can use sugar free)
Drain and rinse raspberries. Mix cream cheese and powdered
sugar. Add raspberries, and blend well. Stir in vanilla pudding.
Chill. Fill cups with raspberry creme (use EAD), and top with
shaved white chocolate (use cheese grater).
-------------------------------***
CANDY***--------------------------------CAPPUCCINO BON-BONS1 (22.5
oz.) box fudge brownie mix
1/3 cup water 1-1/2 TBSP. instant coffee crystals
2 eggs 1/3 cup vegetable oil1 tsp. ground cinnamon powdered
sugar for dustingPreheat oven to 350 degrees F. Place mini muffin
liners into Deluxe Mini-Muffin Pan cups. In large Batter Bowl, stir
together eggs, oil and water. Add brownie mix and stir until
combined. Stir in instant coffee and cinnamon. Fill the muffin
liners halfway to the top. Bake for 10 to 12 minutes. Test for
doneness with Cake Tester. When the bon-bons are completely cool,
dust with powdered sugar. Makes 4 dozen bon-bons
FUDGE KISSES3 cups semi-sweet or milk chocolate chips 1 can
sweetened condensed milk cup butterLine mini-muffin pan cups with
decorative paper liners. Place ingredients in microwave safe 2 Qt.
Batter bowl. Microwave at 50% power (MEDIUM) for 3-5 minutes, or
until chips are melted. Mix well. Load warm fudge into the Easy
Accent Decorator with open star tip. Press fudge into each cup,
forming candy kisses.
MARBLE NUT CLUSTERS2 cups semisweet chocolate chips 1-1/2 cups
chopped nuts 1oz white chocolate, meltedLine Deluxe Mini-Muffin Pan
with paper liners. Place chocolate chips in Covered Micro-Cooker
and microwave on HIGH for 3 to 4 minutes, stirring after each
minute until melted. Stir in nuts. Using the small Stainless Steel
Scoop, drop chocolate nut mixture into the muffin cups. Drip just a
little melted white chocolate into the center of the cup. Using the
Cake Tester, swirl the white chocolate through the chocolate. Cool,
keep in the refrigerator in an air tight container. Makes 2
dozen
PEANUT BUTTER CUPS cup butter 4 cups powdered sugar 2 cups
creamy peanut butter tsp vanilla 12 oz. chocolate chipsSift sugar.
Melt butter in 2-Qt. Batter bowl in microwave. Add powdered sugar,
peanut butter and vanilla to butter and mix well. Melt chips in
Micro-cooker in microwave at 50% power (MEDIUM) for 3-5 minutes.
Line Deluxe Mini-Muffin Pan cups with paper liners. Pour a small
amount of chocolate in each liner. Use small stainless steel scoop
to form peanut butter balls and place in cups. Fill the cups with
remaining chocolate.
MINI-SMORE BITES from The Pampered Chef RECIPES FROM THE HEART
cookbook cup graham cracker crumbs1 cup miniature marshmallows
1 egg
cup sugar, divided
3 milk chocolate bars (1.55 oz each), divided
Multi-colored sprinkles 1 TBSP butter, melted1 pkg. (8 oz) cream
cheese, softened Preheat oven to 325. In medium bowl, combine
cracker crumbs, 1 TBSP of sugar and butter. Line mini-muffin cups
with paper liners. Divide crumb mixture among 24 muffin cups; press
onto bottoms of cups. Bake 5 minutes. Meanwhile, place 1-1/2
chocolate bars in medium microwave-safe bowl. Microwave on HIGH 1
to 1-1/2 minutes or until melted, stirring every 30 seconds. Add
cream cheese and the remaining 3 TBSP sugar; beat until smooth.
Blend in egg. Spoon mixture into muffin cups. Bake 15 minutes or
until filling is set. Remove from oven. Press a few marshmallows
into each cup. Chop remaining 1-1/2 chocolate bars; sprinkle over
tops. Bake 5 minutes or until marshmallows and chocolate just begin
to melt. Immediately transfer muffin cups from muffin pan to wire
rack. Top with multi-colored sprinkles, if desired. Cool to room
temperature before serving. Cover and store remaining SMore Bites
in refrigerator. Yield: 24
-------------------------------*** COOKIES,CHEESECAKES &
TARTS ***--------------------------------BROWNIE PEANUT BUTTER
BITES from The Pampered Chef FAVORITES Cookbook1 pkg (15 oz)
brownie mix 1/3 cup hot water cup oil1 egg 48 mini peanut butter
cups
Preheat oven to 350. Combine brownie mix, water, oil and egg.
Beat well. Fill paper-lined Mini-Muffin cups about full. Press one
miniature chocolate covered peanut butter cup into batter in each
cup. Bake 15-20 minutes or until brownie is set. Cool completely.
Yield: 40-48 pieces
CHOCOLATE MINT CHEESECAKES
8 oz. Light cream cheese
1/3 cup sugar 1 egg
1/3 cup chocolate chips
cup low-fat cottage cheese 2 TBSP. Flour tsp. Vanilla tsp.
Peppermint extract
Preheat oven to 325 degrees F. Process cream cheese, cottage
cheese, sugar, flour, egg and vanilla with electric blender until
smooth. Add melted chocolate chips; process until smooth. Using the
small Stainless Steel Scoop, spoon batter evenly into 24
paper-lined cups of Mini-Muffin Pan. Bake 15-18 minutes or until
set. Let cool in pan. Cover and chill. Yield: 24
mini-cheesecakes
CHOCOLATE NUT TARTS from HOSTESS CHOICE RECIPE COLLECTION1 pkg..
(15 oz.) Fudge brownie mix 2-1/2 cups pecans or walnuts, chopped
finely1 TBSP. Butter, melted
2 TBSP. Dark corn syrup
Preheat oven to 350. Prepare brownie mix in batter bowl
according to pkg directions & set aside. Combine nuts, butter
and corn syrup. Generously spray Mini-Muffin Pan with vegetable
oil. Use the small Stainless Steel Scoop to portion nuts into
bottom of cups. Press with floured Mini-Tart Shaper to form a
shallow crust. (Nuts will not go up sides to form a cup). Place
brownie mixture on top of nuts with small Stainless Steel Scoop.
Bake 13-16 minutes. Cool for 15 minutes or until tarts remove
easily from pan. Yield: 48 tarts
COOKIE KISSES from The Pampered Chef FOOD, FAMILY & FRIENDS
cookbook1 pkg (20 oz) refrigerated chocolate chip cookie dough 36
chocolate kisses, unwrappedPreheat oven to 350. Lightly spray 36
cups of 2 Deluxe Mini-Muffin Pans with oil and set aside. Cut dough
into 9 thick slices, then cut each slice into 4 pieces, to make a
total of 36 pieces. Place a piece of dough in each greased cup.
Press dough with floured Mini-Tart Shaper to form cups. In each
dough cup, place a chocolate kiss. Bake 10-12 minutes. Cool cookies
in pan 15 minutes, then remove to cooling rack to finish cooling.
Yield: 36 cookies
CRANBERRY APRICOT TARTLETS from Land O Lakes 5th Annual Holiday
CookiesTARTLET SHELLS: cup sugar1-1/3 cups flour
tsp. Orange zest
cup butter, cut into 4 pieces tsp. Salt
1-3 TBSP. Orange juiceFILLING: 1-1/2 cups fresh or frozen
cranberries
1 cup sugar
1/3 cup orange juice
cup dried apricots, chopped
1 tsp. Orange zest cup waterPreheat oven to 375. In small batter
bowl combine cup sugar, butter, flour and salt. Beat at low speed,
scraping bowl often, until mixture is crumbly (1-2 minutes).
Continue beating, adding orange peel and enough orange juice to
form a dough. Divide dough into 30 equal pieces; set aside. Grease
and sugar mini-muffin pans. Place dough in prepared cups and shape
with floured Mini-Tart Shaper. Bake for 14-18 minutes or until
edges are lightly browned. Immediately loosen edges with knife;
carefully remove shells using tip of citrus peeler or sharp knife.
Place on cooling rack; cool completely. Meanwhile, in 2-qt.
Saucepan combine all filling ingredients. Cook over medium-high
heat, stirring occasionally, until mixture comes to a full boil
(5-7 minutes). Reduce heat to low. Cook, stirring occasionally,
until mixture is thickened and liquid is absorbed (15-20 minutes).
Cool completely. Just before serving, assemble tartlets. Spoon
rounded teaspoonful filling into each shell; garnish with whipped
cream. Yield: 30 tartlets
DOUBLE CHOCOLATE CORDIAL CUPS from The Pampered Chef FOOD,
FAMILY & FRIENDS cookbookCrust: 1 pkg. (8 oz) cream cheese,
softened 1/3 cup sugar c unsweetened cocoa powder
cup butter, softened
cup flour
Filling: cup butter
cup sugar
1 tsp. vanilla
6 TBSP unsweetened cocoa powder 1 egg, beaten 1 TBSP Grand
Marnier liqueur
Crust: In batter bowl, combine cream cheese, butter & sugar;
beat until fluffy. Sift together flour and cocoa; blend into cream
cheese mixture until smooth. Divide and shape into 24 balls, then
with Mini-Tart Shaper, press a ball into each cup of ungreased
Deluxe Mini-Muffin Pan. Filling: Preheat oven to 325 degrees F.
Melt butter over low heat in 1-1/2 qt. Saucepan. Remove from heat.
Stir in cocoa, then sugar, egg, vanilla and liqueur. Spoon
chocolate filling into crust-lined muffin cups, dividing evenly.
Bake 25-30 minutes or until filling is set. Cool slightly in pan,
then carefully remove with tip of parking knife. Yield: 24 cups
DOUBLE CHOCOLATE ESPRESSO GEMS from Land O Lakes 5th Annual
Holiday Cookies2/3 cup semi-sweet chocolate chips cup sugar 1 tsp.
Vanilla cup chopped pecans
cup butter
2 eggs cup flour 2 tsp. Instant espresso powder
Filling: 1 bar (4 oz.) High quality bittersweet chocolate,
broken into small pieces 30 small pecan halves
30 chocolate-covered espresso coffee beans, opt.
Powdered sugar, opt.Preheat oven to 375. In small saucepan melt
chocolate chips and butter over low heat, stirring occasionally,
until smooth (3-5 minutes). Pour into large batter bowl; cool 5
minutes. Add sugar and eggs; mix well. Gradually stir in flour.
Stir in chopped pecans, espresso powder & vanilla. Line mini
muffin pans with paper liners. Fill cups full. Place pecan in
center of each cup; place chocolate pieces on each side of pecan.
Bake for 18-23 minutes or until center is set. Let stand 5 minutes
in pan. Remove from pan; gently push espresso bean into each
cookie. Cool completely. Sprinkle with powdered sugar, if desired.
Yield: 30 gems
HAWAIIAN TARTS1 cup butter, softened 1/2 cup powdered sugar 2
TBSP. corn starch 1 egg 1/2 cup white sugar 1 tsp. vanilla extract
1-3/4 cups flour 1 cup pineapple preserves 1-1/2 cups flaked
coconut
Preheat oven to 350. In 2-Qt. Batter Bowl, mix together butter,
vanilla and powdered sugar until smooth. In 1-Qt. Batter Bowl,
whisk together flour and corn starch using 10" Whisk. Add flour
mixture to butter mixture and stir until a dough forms. Using the
small Stainless Steel Scoop, drop balls of the dough into Deluxe
Mini-Muffin Pan cups. Mold dough into the shape of the cup using
floured Mini-Tart Shaper. In each cup, put 1 tsp.. of pineapple
preserves. In 1-Qt. Batter Bowl, mix sugar and egg until well
blended. Stir in coconut and put 1 tsp.. of the coconut mixture
onto each of the pineapple filled tarts. Bake for 25-30 minutes.
Cookie crusts should be slightly golden. Cool tarts in pan for at
least 15 minutes before attempting to remove. Lightly tap
Mini-Muffin Pan on the counter to loosen tarts. Dust lightly with
confections' sugar before serving. Makes 3 dozen tarts
HOLIDAY CANDY COOKIE BITES from Land O Lakes 5th Annual Holiday
Cookies1-1/3 cups packed brown sugar2 tsp. Vanilla 2-1/2 cups quick
oats
2/3 cup butter, softened
1 cup flour
1 cup vanilla chips
1/3 cup peanut butter
1 tsp. Baking powder 1 pkg. (10 oz.) Red & green M&M 2
eggs
tsp. Baking soda Preheat oven to 350. In large batter bowl on
medium speed, cream together sugar, butter & peanut butter. Add
eggs and vanilla; beat until well mixed. On low speed, add flour,
baking powder & soda. Beat until well mixed. Stir in oats,
candy and chips. Line mini muffin pan with paper liners. Drop dough
by heaping teaspoonfuls into paper lines. Bake for 15-17 min or
until set and light golden brown. Yield: 6 dozen
---------------------------------*** CHOOSE A TASSIE FILLING
***-------------------------------------
HOLIDAY TASSIES from 1999 Better Homes and Gardens Holiday
Cooking
cup butter, softened
3 oz. Cream cheese, softened
1 cup flourPreheat oven to 325. Beat butter and cream cheese in
large batter bowl on medium to high speed for 30 seconds. Stir in
flour till combined. Cover and chill 1 hour or till dough is easy
to handle. Divide chilled dough into 24 equal portions. Roll each
portion into a ball and place in mini-muffin pan cups. Shape with
floured Mini-Tart Shaper. Fill each cup with 1-2 rounded teaspoons
of filling. Bake for 25 to 30 minutes or till tops are lightly
browned. Cool slightly in pans. Remove from pans and cool
completely on cooking rack. Yield: 24 tassies
Almond-Raspberry Filling: Beat 1 egg, cup sugar and cup almond
paste, crumbled, in a small batter bowl. Divide cup red raspberry
preserves among pastry-lined muffin cups (about tsp.. ea.). Spoon 1
level tsp.. of the almond mixture over preserves. Sprinkle with
chopped sliced almonds. Drizzle cooled baked tassies with
additional red raspberry preserves, if desired.
Apricot-Pecan Filling: Cover 1/3 cup finely snipped dried
apricots with boiling water; let stand 5 minutes. Drain well. Stir
1 egg, cup packed brown sugar and 1 TBSP. melted butter in a small
batter bowl till combined. Stir in 1/3 cup coarsely chopped pecans
and the drained apricots.
Brownie-Nut Filling: Melt cup semisweet chocolate chips and 2
TBSP. butter in covered Microcooker. Stir in 1/3 cup sugar, 1
beaten egg and 1 tsp.. Vanilla. Place a whole filbert or peanut in
each pastry-lined muffin cup. Top with 1 rounded teaspoon chocolate
mixture.
Chess Filling: Stir 1 beaten egg, 1 egg yolk, cup sugar, 2 TBSP.
Melted butter, 4 tsp.. Milk, 1 tsp.. Cornmeal, tsp.. Fine lemon
zest and 1 tsp.. Lemon juice in small batter bowl. Garnish each
cooled baked tassie with red and green candied cherries, if
desired.
Cranberry-Nut Filling: Beat 1 egg, cup packed brown sugar, 1
TBSP. Melted butter and 1 tsp.. Vanilla in a small batter bowl.
Stir in 1/3 cup finely chopped fresh cranberries and 3 TBSP.
Chopped walnuts or pecans.
Cream Sherry-Almond Filling: Beat cup sugar, 2 TBSP. Butter, 1
TBSP. Flour and tsp.. Nutmeg in small batter bowl; beat in 2 eggs
& 2 TBSP. Cream sherry; stir in cup ground almonds. Divide 2
TBSP. Strawberry or raspberry jam among pastry-lined muffin cups
(about tsp.. Ea.); top w/about 1 TBSP. Filling.
Lemon-Coconut Filling: Beat 2 eggs, cup sugar, 2 TBSP. Melted
butter, tsp.. Fine lemon zest and 1 TBSP. Lemon juice in small
batter bowl. Stir in cup flaked coconut.
Original Pecan Pie Filling: Beat 1 egg, cup packed brown sugar,
1 TBSP. Melted butter and 1 tsp.. Vanilla in small batter bowl.
Stir in cup coarsely chopped pecans.
Pumpkin Filling: Stir together 1 egg, cup canned pumpkin, cup
sugar, cup milk and 1 tsp. Pumpkin pie spice in small batter
bowl.MINI APPLE CHEDDAR TARTS from The Pampered Chef FAVORITES
Cookbook2-3 medium apples
3 TBSP brown sugar
1 tsp flour1/3 cup shredded Cheddar cheese1 tsp cinnamon 1 pkg
(8 oz) refrigerated crescent rollPreheat oven to 350. Peel, core
and slice apples with Apple Peeler/Corer/Slicer. Cut apple slices
into small cubes. Toss apples with cheese, sugar, cinnamon and
flour to combine. Set aside. Place crescent roll dough on 9 x13
cutting board. Pinch edges together and press out to cover board.
Cut dough into 24 small squares using the Pizza Cutter. Lightly
grease Mini-Muffin Pan. Press dough squares into pan. Drop mound of
apple mixture into each dough-lined cup. Bake for 15-20 minutes.
Serve warm. Yield: 24 tarts MINI-BASKET CRISPY TREATS from The
Pampered Chef FOOD, FAMILY & FRIENDS cookbook5-1/2 cups crisp
rice cereal
192 (about 8 oz) small jelly beans
cup butter1 pkg. (10 oz) mini marshmallows
48 2 pieces red licorice whipIn 2-qt. Saucepan, melt butter over
low heat. Add marshmallows and stir until marshmallows are melted
and mixture is smooth, about 2 minutes. Remove from heat, stir in
cereal. Working quickly, spoon mixture into cups of 2 Deluxe
Mini-Muffin Pans. Dip Mini-Tart Shaper into water and press into
each cup to form a basket, dipping shaper into water as necessary
to prevent sticking. Press licorice whip into sides of each basket
to form handle. Let baskets cool 30 minutes, then remove from pans
and fill with jelly beans. Yield: 4 dozen mini-baskets
MINI BROWNIE BUTTONS from KIDS IN THE KITCHEN Cookbook1/3 cup
butter
cup sugar
tsp vanilla cup M&M 2 squares (1 oz. ea.) unsweetened baking
chocolate
2 eggs cup flour
Preheat oven to 325. Place paper lines in cups of Deluxe
Mini-Muffin Pan; set aside. In 2qt. Saucepan, melt butter and
chocolate over very low heat, stirring constantly. Remove saucepan
from heat and stir in sugar, eggs and vanilla. Add flour and cup of
the M&Ms; mix well. Fill muffin cups full. Sprinkle remaining
M&Ms over batter. Bake 12-13 minutes. (Do not over bake.) Cool
5 minutes and remove brownies to cooling rack. Store in airtight
container at room temperature. Yield: 24 browniesMINI CHEESE CAKES2
pkgs. (8 oz.) cream cheese, softened3/4 cup sugar
1 tsp. vanilla extract
1 (20 oz. ) can cherry pie filling
2 eggs
1 box (12 oz.) vanilla wafersPreheat oven to 350. Line Deluxe
Mini-Muffin Pan with paper liners. Finely chop vanilla wafers with
Food Chopper and place 1/2 tsp. of crushed vanilla wafers into each
paper cup. In 2-Qt. Batter Bowl, cream together the cream cheese,
sugar, eggs and vanilla. Fill each paper liner with this mixture,
almost to the top. Bake for 15 minutes. Cool. Top with a
teaspoonful of cherry pie filling. Makes 48 mini cheesecakes
PEANUT BUTTER CUP COOKIES1-1/4 cups flour
1/4 tsp. Salt
1/2 cup white sugar
1 egg
3/4 tsp. baking soda1/2 cup butter, softened
1/2 cup packed brown sugar 1 tsp. Vanilla
40 mini peanut butter cupsPreheat oven to 350. In 1-Qt. Batter
Bowl, whisk together flour, baking soda and salt using 10" Whisk.
In 2-Qt. Batter Bowl, cream butter and sugars together. Stir in egg
and vanilla. Stir flour mixture into the creamed mixture. Using the
small Stainless Steel Scoop, drop level scoopfuls into the cups of
the Deluxe Mini-Muffin Pan. Bake for 8 to 10 minutes, until lightly
browned. Remove from oven and immediately press a peanut butter cup
into the center of each cookie. Allow the cookies to cool for 10
minutes before removing from the pan. Place on Non-Stick Cooling
Rack to cool completely. Makes 40 cookies
-------------------------------------------***MUFFINS &
CUPCAKES***--------------------------------------------------
APPLE SPICE MUFFINS1/2 cup butter 2 eggs 2 tsp. baking powder 1
tsp. Allspice 1/2 tsp. baking soda1 cup applesauce 2/3 cup
sugar1-1/2 cups flour 1 tsp. cinnamon Preheat oven to 350. Line
Deluxe Mini-Muffin Pan with 16 paper liners. In large Batter Bowl,
cream together butter and sugar. Add eggs and beat until smooth.
Blend in cinnamon, allspice, baking powder and baking soda.
Alternately add in a half cup of applesauce, one cup of flour,
remaining applesauce and remaining flour. Stir until just blended
together. Fill muffin cups 2/3 of the way full. Bake for 17
minutes. Makes 15 muffins
APPLESAUCE MUFFINS from The Pampered Chef RECIPES FROM THE HEART
cookbook cup butter, softened
1 cup applesauce tsp nutmeg
tsp salt
1 cup sugar
2 cups flour
1 tsp baking soda cup chopped nuts, optional
1 egg
1 tsp cinnamon
Preheat oven to 400. Line 24-36 mini muffin cups with paper
liners. In large bowl, beat together butter and sugar at medium
speed of electric mixer until well blended. Blend in egg and
applesauce. In medium bowl, combine flour, cinnamon, nutmeg, baking
soda and salt. Add to butter mixture; mix well. Stir in nuts, if
desired. Fill prepared muffin cups 2/3 full. Bake 12-15 minutes or
until golden brown. Yield: 24-36 mini muffins
CAT CUPCAKES from The Pampered Chef FOOD, FAMILY & FRIENDS
cookbook
1 box (18-19 oz) cake mix, any flavor
210 (about 9 oz) small jelly beans
3 cups chocolate icing
60 3-inch pieces black licorice whip
Preheat oven to 350. Line 3 Deluxe Mini-Muffin Pans with paper
liners (60 liners). Prepare cake batter according to package
directions; spoon into prepared muffin cups, filling cups 2/3 full
with batter. Bake 15 minutes or until Cake Tester inserted in
center of cupcake comes out clean. Cool cupcakes in pans 15
minutes, then turn onto cooling rack to finish cooling. Spread each
cupcake with icing. Use 2 jelly beans to make ears for each cat;
cut remaining jelly beans in half to make eyes and noses. Cut each
licorice piece into six 1/2-inch lengths to make whiskers. Yield: 5
dozen mini cupcakes
CHOCOLATE CHIP MUFFINS2 cups flour
3 tsp. baking powder
tsp. Salt
1/3 cup vegetable oil cup sugar cup mini chocolate chips
3/4 cup milk
1 egg
Topping: 3 TBSP. white sugar2 TBSP. brown sugarPreheat oven to
400. In Deluxe Mini-Muffin Pan, line 12 cups with paper baking
liners. In small Batter Bowl, whisk together flour, 1/2 cup sugar,
baking powder, chocolate chips and salt. In large Batter Bowl,
whisk together milk, oil and egg. Add dry flour mixture all at
once; stir just until dry ingredients are moistened (batter will be
lumpy). Fill cups 2/3 full. Sprinkle tops of muffins before baking
with a combination of 3 TBSP. sugar and 2 TBSP. brown sugar. Bake
for 20 to 25 minutes or until Cake Tester inserted in center comes
out clean. Cool 1 minute before removing from pan. Serve warm.
Makes 1 dozen
CHOCOLATE ZUCCHINI MUFFINS3 eggs 2 tsp vanilla
1 tsp baking powder tsp. Cloves2 cups sugar 2 cups shredded
zucchini tsp salt tsp Cardamom1 cup vegetable oil3 cups flour
tsp cinnamon
1/2 cup unsweetened cocoa powder tsp baking soda
tsp nutmeg
Preheat oven to 350. Lightly grease or line Deluxe Mini-Muffin
Pan with paper lines. In large Batter Bowl, beat eggs. Beat in
sugar and oil. Add cocoa, vanilla, zucchini and stir well. Stir in
flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves
and cardamom. Mix until just moist. Fill prepared muffin tins 2/3
of the way full. Bake for 20 to 25 minutes. Remove from pan and let
cool on cooling rack. Store loosely covered. Yield: 2 dozen
CORNY CORN MUFFINS from KIDS IN THE KITCHEN Cookbook2 TBSP green
or red bell pepper, finely chopped
1 pkg (7-1/2 to 8-1/2 oz) corn muffin mix, plus ingredients to
make muffins cup thawed frozen corn or canned corn, drained
Preheat oven to 350. Place paper liners in cups of Deluxe
Mini-Muffin Pan. In 2 qt. batter bowl, prepare corn muffin mix
according to package directions. Stir in bell pepper and corn. Fill
muffin cups full. Bake 12-13 minutes. Remove muffins to cooling
rack. Serve warm. Yield: 2 dozen
EASY CITRUS MUFFINS from HOSTESS CHOICE RECIPE COLLECTION
1 small box (9 oz.) Yellow cake mix 1/4 cup cold water1 tsp.
Lime juice 1 tsp. Lemon zest1 container (8 oz.) Lemon yogurt
1 egg
1 tsp. Lime zest
Optional toppings: cup sugar 1 tsp. Lemon zest
1 tsp. Lime zest
Preheat oven to 400. Combine cake mix, yogurt, water, egg and
lime juice in batter bowl. Zest lemon and lime with Lemon
Zester/Scorer. Add zest to cake batter. Mix to combine. Line cups
of Deluxe Mini-Muffin Pan with paper liners. Fill cups 2/3 full.
Bake for 20-25 minutes. Combine sugar and zest. While warm, dip
tops into topping. Yield: 36 mini muffins
HARVEST APPLE MINI-MUFFINS from The Pampered Chef RECIPES FROM
THE HEART cookbook2 cups flour
1 tsp cinnamon
1 egg
cup sugar
tsp nutmeg
cup apple juice
1 TBSP baking powder tsp salt
1 medium apple, peeled & chopped
Preheat oven to 400. Lightly grease 24 mini-muffin cups, or line
with paper liners. In large bowl, combine flour, sugar, baking
powder, cinnamon, nutmeg and salt. In small bowl, whisk egg and
juice. Add to dry ingredients; stir until just moistened. (Batter
will be lumpy.) Stir in apple. Fill prepared muffin cups full. Bake
12-15 minutes or until golden brown. Yield: 24 mini-muffins
HEARTY OATMEAL MUFFINS from The Pampered Chef RECIPES FROM THE
HEART cookbookBatter: 1-1/2 cups flour
1 TBSP baking powder
1 egg
1 cup rolled oats
1 tsp cinnamon
1 cup milk
cup packed brown sugar
tsp salt
cup vegetable oil
Topping: 2 TBSP rolled oats
1 TBSP sugar
tsp cinnamon
Preheat oven to 400. Line 24-36 mini-muffin cups with paper
liners or lightly grease bottoms only. For batter, combine flour,
oats, brown sugar, baking powder, cinnamon and salt in large bowl.
In small bowl, whisk egg, milk and oil. Add to dry ingredients;
stir until just moistened. (Batter will be lumpy.) Fill each cup
full. For topping, combine oats, sugar and cinnamon in small bowl;
sprinkle evenly over batter in muffin cups. Bake 12-14 minutes or
until golden brown. Let muffins stand a few minutes before removing
from pan. Yield: 24-36 muffins
LIL CITRUS MUFFINS from The Pampered Chef CLASSICS Cookbook1 cup
flour
cup butter, softened cup sour cream 1 tsp lime or lemon zest tsp
baking powder 2/3 cup sugar
tsp vanilla 2 TBSP melted butter tsp baking soda 1 egg 1 tsp
orange zest cup sugar 1/8 tsp salt
Preheat oven to 375. Line cups of Deluxe Mini-Muffin Pan with
paper liners. In small batter bowl, combine flour, baking powder,
baking soda and salt; mix well. In 2 qt. Batter bowl, beat cup
butter and 2/3 cup sugar until creamy. Add egg; beat until smooth.
Mix in sour cream and vanilla. Add flour mixture and zest; mix
well. Fill each cup full. Bake 12-13 minutes or until light golden
brown. Do not over bake. Cool in pan 3 minutes; remove from pan.
While warm, dip tops of muffins into melted butter then in sugar,
if desired. Yield: 2 dozen muffins
RASPBERRY-ALMOND MINI MUFFINS from The Pampered Chef RECIPES
FROM THE HEART CKBK2 cups flour
tsp ground cinnamon
tsp almond extract
2/3 cup sugar
1 egg
cup raspberry preserves
2 tsp baking powder
2/3 cup milk
Powdered sugar
tsp salt
cup butter, melted & cooled
Preheat oven to 400. Lightly grease mini-muffin cups or line
with paper liners. In large bowl, combine flour, granulated sugar,
baking powder, salt and cinnamon. In medium bowl, combine egg,
milk, butter and almond extract. Stir egg mixture into dry
ingredients. Mix just until dry ingredients are moistened. (Batter
will be lumpy.) Fill each cup 2/3 full. Press about tsp. Raspberry
preserves into center of each muffin. Gently fold batter over most
of preserves. Bake 12-14 minutes or until light golden brown and
wooden pick inserted in center comes out clean. Cool in pan 5
minutes. Remove carefully; serve warm or at room temperature. Dust
with powdered sugar just before serving. Yield: 24 mini muffins
PUMPKIN GEMS from The Pampered Chef FAVORITES Cookbook1 yellow cake
mix cup oil 1 tsp. Baking soda 2 tsp. Cinnamon1 can (20 oz.)
pumpkin 3 eggs Cream Cheese Frosting: 3 oz. Cream cheese,
softened
cup butter softened
tsp. Vanilla
1 TBSP. milk2 cups powdered sugar
Preheat oven to 350. Line mini muffin pan cups with paper
liners. Blend together all ingredients in 2 Qt. Batter bowl. Fill
cups 2/3 full. Bake for 12-15 minutes. Cool, then frost with Cream
Cheese Frosting. Cream cheese frosting: Cream together butter and
cream cheese. Beat in vanilla and milk. Gradually add powdered
sugar until frosting is desired consistency. Yield: 100 mini
cupcakes
SODA BREAD MUFFINS from THE KITCHEN IS THE HEART OF THE HOME
Cookbook1-1/2 cups whole wheat flour
1 tsp baking soda
1 cup buttermilk
cup sugar
tsp saltPreheat oven to 400. Combine flour, sugar, baking soda
and salt in a medium batter bowl and mix well. Add buttermilk,
stirring just until moistened. Spoon batter into 24-36 greased
muffin cups. Bake for 12-15 minutes. Yield: 24-36 mini-muffins
STRAWBERRY MUFFINS from The Pampered Chef RECIPES FROM THE HEART
cookbookBatter: 2 cups flour
tsp salt
1/3 cup vegetable oil
cup sugar
1 egg
1 cup chopped fresh strawberries1 TBSP baking powder cup
milk
Topping: 1 TBSP sugar
tsp cinnamon
Preheat oven to 400. Line 24-36 mini muffin cups with paper
liners. For batter, combine flour, sugar, baking powder and salt in
large bowl. In small bowl, whisk egg, milk and oil. Add to dry
ingredients; stir until must moistened. (Batter will be lumpy.)
Gently stir in strawberries. Fill each prepared cup 2/3 full. For
topping, combine sugar and cinnamon in small bowl; sprinkle evenly
over batter in cups. Bake 12-15 minutes or until golden brown.
Yield: 24-36 mini muffinsSUNSHINE BLUEBERRY MUFFINS from The
Pampered Chef RECIPES FROM THE HEART cookbookBatter: 2 cups
flour
tsp salt
1/3 cup vegetable oil
1/3 cup sugar
1 cup fresh or frozen blueberries8 oz lemon yogurt
2 tsp baking powder2 eggszest of 1 lemon1 tsp baking sodaGlaze:
cup powdered sugar
4-5 tsp milk
Preheat oven to 400. Line mini muffin cups with paper liners.
For batter, combine flour, sugar, baking powder, baking soda &
salt in large bowl; add blueberries; toss to coat. In small bowl,
whisk egg & oil; blend in yogurt and 1 tsp of the lemon zest.
Add to dry ingredients; stir until just moistened. (Batter will be
lumpy.) Fill prepared cups full. Bake 12-15 minutes or until golden
brown. Cool slightly. For glaze, combine remaining lemon zest,
sugar and milk in small bowl; mix well. Drizzle over muffins.
Yield: 24-36 mini muffins
SURPRISE CUPCAKES from The Pampered Chef FOOD, FAMILY &
FRIENDS cookbook1 box (18-19 oz) cake mix, any flavor
2 cups icing, any flavorSurprise Options:M & M candies
gumdrops
chocolate kissesjelly beansPreheat oven to 350. Line 3 Deluxe
Mini-Muffin Pans with paper liners (60 liners). Prepare cake batter
according to package directions; fill cups 2/3 full with batter.
Bake 8 minutes, remove from oven and top each cupcake with a
surprise. Return to oven and bake another 3 to 4 minutes. Cool
cupcakes in pans 15 minutes, then remove from pans to finish
cooling. Use Easy Accent Decorator to cover each cupcake with a
swirl of icing, then top each one with an additional surprise.
Yield: 5 dozen mini cupcakes
VICTORIAN JEWELS (Mini Fruitcakes)
1-1/2 cups diced candied fruit cup brown sugar tsp baking soda
tsp nutmeg
cup raisins & golden raisins1/3 cup butter tsp salt
1 cup chopped walnuts
cup currants
1 egg
tsp allspice
Candied cherries & nuts
cup brandy or apple juice1 cup flour
tsp cinnamonapple jelly, for glaze
Marinate fruit and raisins in brandy or juice overnight. Preheat
oven to 300. Cream sugar, butter and egg. Sift together flour,
soda, salt & spices; stir into creamed mixture. Mix in walnuts
and marinated fruit. Line mini muffin pan cups with paper liners.
Fill full. Top each with a cherry or walnut piece. Bake for 30
minutes. Remove from pan; brush tops with brandy or juice while
warm. Cool; sore in airtight container. Before serving, brush with
melted apple jelly. Yield: 5 dozen
For more information, ideas, tips & recipes for all our
Pampered Chef products
. . .to book a Cooking or Catalog Show, Bridal/Wedding Shower,
Fund-raisers:
*Avg. host earns - $100+ FREE products of their choice, 2-3
half-price of their choice, 25% unlimited discount on products at
your show, 60% off host special for up to 6 months, 10% discount
for 1 year.
. . . or to ask what Pampered Chef can do for you:
*Need extra money left at the end of the month? Would $400-500+
help?
Try on our Apron and see if it fits your lifestyle & familys
income needs.
Flexible schedule, extra $, products, bonuses & trips,
working part-time!
Contact your consultant:
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(603)494-1174c 880-3623 [email protected] our current
catalog, outlet specials or place an order on-line 24/7:
www.pamperedchef.biz/nhkateskitchenFUDGE PUDDLES (our family
favorite)3/4 CUP BUTTER 3/4 CUP PEANUT BUTTER 3/4 CUP SUGAR 3/4 CUP
BROWN SUGAR
1 LARGE EGG 3/4 Tsp VANILLA 2 CUP FLOUR 1 Tsp BAKING SODA 3/4
Tsp SALT
Fudge Filling: 1 c milk chocolate chips, 1 c semi-sweet chips, 1
can sweetened condensed milk,
1 tsp Vanilla, nuts, chopped - optional
Cream butter, peanut butter & both sugars together in 2 Qt
Batter Bowl; add egg & vanilla & mix well. Stir together
flour, baking soda & salt; add to creamed mixture. Chill 1
hour. Shape into 48-60 balls, using Small Stainless Steel Scoop.
Place in lightly greased mini muffin pan. bake at 325 for 14-16
minutes. remove from oven & immediately make wells by pressing
with Tart Shaper in center. Cool in pans for 5 minutes; remove to
Nonstick Cooling Rack.
Filling: Melt chocolate chips in Covered Micro-cooker; stir in
milk & vanilla. Fill each shell. Can be topped with chopped
nuts. Let set. Freezes well.
Variation (oldest daughter/Lauren came up with): Substitute
sugar cookie dough for Peanut Butter dough; use a portion of the
sweetened condensed milk add your favorite flavoring/extract
(orange, strawberry, etc.) drizzle a small bit into the
baked/cooled sugar cookie cup. Fill cup with chocolate filling as
above Fudge Puddle.NOTES: PAGE 4