Friday, May 7, 2010

Poppy Seed Bread Mini Loafs

3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 1/4 cups sugar
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 Tbsp. poppy seeds
2 tsp. butter flavoring
2 tsp. vanilla

~ Mix together the above ingredients.

~Beat for two minutes.

~Fill 5 or 6 mini-loaf pans 2/3 to 3/4 full.

~ Bake 1 hour at 350 degrees.

3/4 cup sugar
1/4 cup orange juice
1 1/2 tsp. vanilla
1/2 tsp. butter flavoring

~ Mix all ingredients in a glass measuring cup.

~Pour over hot bread when removed from the oven.

~ Let stand for 30 minutes.

**These little loafs were FANTASTIC!!!! We made them for Macie's teachers this week for Teacher Appreciation Week and they turned out so cute! The great thing is that the recipe makes enough for you to sample and some to share with others:-)

**I didn't have my own mini loaf pans, so I purchased the aluminum disposable ones from Wal-Mart. They came in a 5 pack and were only $1.50. If you don't have the butter flavoring that can be purchased at your local grocery store, or any craft store that sells Wilton products....

Recipe from: Reluctant Entertainer

Saturday, May 1, 2010

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Recipe from: Bakearella