Congratulations Malala Yousafzai on Winning the Nobel Peace Prize. She is the youngest recipient ever to receive this distinguished honor.
Put a colorful spin on a classic dessert favorite. It will be hard to resist eating just one. Follow the link below for the Christmas Magic Cookie Seven Layer Bars recipe.
Cook's notes: Mini-Cranberry Bites from Kraft Foods has lots of possibilities as a side. The size is determined by muffin cake liners. The bites can be individually plated on a lettuce leaf. Consider using different flavor jellos and Mandarin orange segments instead of pineapple.
- 1 can (20 oz.) crushed pineapple, in juice (do not drain)
- 2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
- 1 can (16 oz.) whole berry cranberry sauce
- 2/3 cup chopped walnuts
- 1 crisp apple, chopped
- 1 cup diced celery
- Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
- Stir in pineapple, cranberry sauce, nuts, celery and apples. Spoon into 24 paper-lined muffin cups.
- Refrigerate 2 -1/2 hours or until firm. Remove desserts from liners before serving.
- Option: substitute using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Sugar Free Gelatin.
Pear Ginger MuffinsCook's notes: Chunks of fresh pears punctuate these flavorful spiced muffins. Bosc are my favorite. They are affordable, lightly spicy and sweet, and best of all, super easy to distinguish when ripe, a quality to where not all pears are created equal. Wait for your Bosc pear to be lightly soft but still firm and mildly fragrant. Adding applesauce fluffs things up a bit. It creates a lighter crumb and moister muffin. Adding coarse sugar on the top really is the pièce de résistance and you can find it at local craft shops in baking aisle.
I did not have coarse sugar for the recipe when I made it but this is what it would have looked like sprinkled on top.
This recipe makes 8 large or 10 medium sized muffins. The recipe was adapted from
- 2-1/2 cups flour
- 2 tsp. ginger
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- dash ground cloves
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup softened butter
- 1/4 cup each maple syrup, brown sugar, applesauce
- 1/2 cup molasses
- 1 large egg
- 3/4 cup buttermilk
- 2 firm pears, peeled and diced about 1-1/2 cups
- coarse sugar optional
- Preheat oven to 350 degrees. Grease muffin tins or use cupcake liners.
- In a large mixing bowl, combine flour, ginger, cinnamon, allspice, dash cloves, baking powder and salt. Set aside.
- Using a mixer on low speed combine butter, maple syrup, brown sugar, applesauce, molasses and egg.
- Add flour mixture to the butter mixture and milk, alternating each and stir until just combined. Place batter into greased muffin cups and top with coarse sugar or granulated sugar.
- Bake until a toothpick when inserted in center comes out clean, about 25 minutes.
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