#3899 - Blueberry Zucchini Muffins

(by Shirley McNevich)

3 eggs
1 cup canola oil
3 tsp. vanilla
2 1/2 cups white sugar
2 cup shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 TBSP cinnamon (less if you wish)
1 pint fresh blueberries

After shredding and measuring zucchini, MAKE SURE to press out as much of the moisture from the shredded zucchini as you can. In a bowl add eggs, canola oil, vanilla and white sugar--stir. Add flour, salt, baking powder, baking soda and cinnamon--stir just until mixed. Add shredded zucchini and blueberries--stir. Place cupcake liners in muffin tins. Fill each each 2/3 full with the batter. Bake at 350 degrees 23-30 minutes--test with a toothpick for doneness. Cool completely.

#3841 - Parmesan Pepper Biscuits

(by Shirley McNevich)

2 cups + 2 TBSP flour
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. baking powder
7 TBSP cold butter
2 scallions (finely chopped)
3/4 cup grated Parmesan cheese
3/4 cup buttermilk
kosher salt for sprinkling

In a bowl add flour, black pepper, baking powder and salt--whisk to mix. Cut the cold butter into small pieces, then place them on a small plate and freeze them for 10 minutes. After 10 minutes, add the butter pieces to the flour mixture--toss well. Add the chopped scallions and grated Parmesan cheese--toss well. Add the buttermilk--mix with your hands just until dough forms. Roll out the dough on a floured counter to 8" x 8" square. Use a sharp knife to cut the dough into 2" x 2" pieces and place them on a greased cookie sheet. Sprinkle a little kosher salt over each piece of dough. Bake at 425 degrees 12-16 minutes or until golden brown.

#3840 - Dense Butter Cake

(by Shirley McNevich)

1 cup softened butter
1 1/2 cups white sugar
2 eggs
1 TBSP vanilla OR almond extract
2 1/2 cups flour
2 tsp. baking powder
a pinch of salt
Domino's powdered sugar (for dusting)

In a mixer add butter and white sugar--beat. In a cup add the eggs--beat with a fork. Reserve 1 TBSP of the beaten eggs. Add the rest of the beaten eggs to the mixer--beat. Add vanilla--beat. Remove bowl from mixer. In a separate bowl add baking powder, salt and flour--whisk to mix. Add flour mixture to the batter--stir with a wooden spoon until stiff dough forms. Press HALF of the batter into two greased 8" cake pans. Use a pastry brush to brush the reserved beaten eggs over the top of each batter. Bake at 350 degrees 30-35 minutes or until top is golden brown. Cool completely, then let them sit overnight. The next day dust the tops of each cake with powdered sugar, then cut into wedges to serve. Note: if you eat them the same day you bake them, they won't have much flavor.

#3756 - Blueberry Crumb Muffins

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 1/2 cups fresh blueberries
Crumb Mixture: 2 TBSP flour; 2 TBSP Domino's dark brown sugar (packed); 1/4 tsp. cinnamon; 2 TBSP cold butter

In a mixer add 1/2 cup softened butter and white sugar--beat. Add eggs, milk and vanilla--beat. Remove bowl from mixer--add 2 cups flour, the baking powder and the salt--stir until mixed. Add blueberries--stir. Place cupcake liners into muffin tins. Fill each liner 2/3 full with batter. In a separate bowl add 2 TBSP flour, the brown sugar, the cinnamon and the 2 TBSP cold butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture evenly over the cupcake batter in each liner. Bake at 375 degrees 25-30 minutes--test with a toothpick for doneness.

#3733 - Breakfast Crumb Cake

(by Shirley McNevich)

4 cups flour
3 cups white sugar
2 tsp. baking powder
1 cup cold butter (cut into small pieces)
2 eggs
1 cup milk
2 tsp. vanilla

In a bowl add flour, white sugar, baking powder and butter pieces--mix with a pastry blender to make fine crumbs. Measure out 1 cup of the crumbs--set aside. To the remaining crumbs add 2 eggs, milk and vanilla--stir/mix until smooth. Pour batter into 3 - 8" cake pans. Sprinkle 1/3 cup of the reserved crumbs evenly over each cake. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Serve one cake warm and you can cool/freeze the other cakes for later.

#3636 - Extra Chewy Sugar Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 sticks softened butter (NO substitutes)
2 cups white sugar + extra for sprinkling
2 eggs
2 tsp. vanilla

In a bowl add flour, baking powder and salt--stir with a whisk to mix. In a mixer add butter and white sugar--beat 3 minutes. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Drop heaping spoonfuls of dough on to grease cookie sheets. Sprinkle a little extra white sugar on top of each cookie. Bake at 350 degrees 10-13 minutes or until edges of cookies are golden brown. Cool completely. Note: do a test cookie bake to get the baking time right. If you over bake them, they won't be chewy.

#3577 - Dove Snickers Cookies

(by Shirley McNevich)

1 bag Dove Promises milk chocolate candies
1 bag mini Snickers candy bars
1/4 cup butter
1/4 cup Domino's dark brown sugar (packed)
2 eggs
1 cup flour
1 tsp. vanilla
1/4 tsp. baking powder

Unwrap and coarsely chop all of the chocolates and place them in a double boiler over low heat--cook/stir until chocolate is melted and smooth. Remove from heat and cool slightly. In a mixer add butter and brown sugar--beat. Add eggs, vanilla and baking powder--beat. Slowly add melted chocolate--beat. Slowly add flour--beat. Remove bowl from mixer. Unwrap a few of the mini Snickers at a time and coarsely chop them until you have 1 cup of chopped Snickers. Add chopped Snickers to the batter--stir well. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-12 minutes.

#3559 - Three Milk Cake

(by Shirley McNevich)

1 1/2 cups flour
1 tsp. baking powder
1/2 cup softened butter
2 cups white sugar
5 egg yolks
5 egg whites
2 tsp. vanilla
2 cups whole milk
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 12oz. can Carnation evaporated milk
1 1/2 cups heavy whipping cream

In a mixer add butter and 1 cup white sugar--beat. Add egg yolks and 1 tsp. vanilla--beat. Add baking powder--beat. Slowly add flour--beat. In a separate mixer bowl add egg whites--beat until stiff. Add egg white mixture to cake batter--stir to mix. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool the cake for 20 minutes. Use a toothpick or a large meat fork to poke holes all over the cake, then cool the cake to room temperature. In a bowl add whole milk, Eagle milk and Carnation milk--stir to mix. Carefully pour the milk mixture evenly over the top of the cake so it soaks down into the holes. In a mixer add whipping cream, 1 cup white sugar and 1 tsp. vanilla--beat on low until mixed, them beat on medium speed until thick. Spread the mixture over the top of the cake. Refrigerate until cold. Keep refrigerated.

#3527 - Fresh Blueberry Cobbler Cake

(by Shirley McNevich)

1 1/4 cups flour
1/2 cup white sugar + 1/3 cup white sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
3/4 cup whole milk
1/3 cup butter (melted)
2 cups fresh blueberries
1 tsp. vanilla
good quality vanilla ice cream

In a bowl add flour, 1/2 cup white sugar the the baking powder--stir. Add the milk and melted butter--stir to mix. Spread the batter into a greased 8" square cake pan. Sprinkle the blueberries evenly over the top. Sprinkle the other 1/3 cup white sugar evenly over the blueberries. Drizzle the vanilla over the top. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Serve warm or at room temperature with vanilla ice cream.

#3517 - Onion Fritters

(by Shirley McNevich)

3/4 cup flour
1 TBSP white sugar
1 TBSP cornmeal
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 1/2 cups chopped onions
canola oil for frying

In a bowl add flour, white sugar, cornmeal, baking powder and salt--stir to mix. Add milk--stir until thick batter forms. Add chopped onions--stir to mix. In a cast iron skillet over medium heat add 1/2" to 1" canola oil--heat canola oil until hot enough for frying. Drop tablespoonfuls of batter into the hot oil. Fry fritters until bottoms and browned, then flip them and continue frying until browned and crispy. Place fritters on paper towels to drain.

#3482 - Chocolate Chip Banana Brownies

(by Shirley McNevich)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter (softened)
2/3 cup white sugar
2/3 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 cup mashed ripe bananas
1 egg
2 cups Nestle's semi-sweet chocolate chips
Domino's powdered sugar

In a bowl add flour, baking powder and salt--stir. In a mixer add softened butter, white sugar and brown sugar--beat. Add egg and vanilla--beat. Add mashed bananas--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Spread the batter evenly in a greased 11" x 15" jelly roll pan (pan with a lip on all sides). Bake at 350 degrees for 20-28 minutes--test with a toothpick for doneness. Cool completely. Dust the whole top with powdered sugar before cutting.

#3440 - Homemade Buttermilk Biscuits

(by Shirley McNevich)

1 cup cold buttermilk
2 TBSP Crisco shortening
2 TBSP butter
3/4 tsp. salt
1/4 tsp. baking soda
4 tsp. baking powder
2 cups flour

In a bowl add flour, baking powder, baking soda and salt--stir to mix. Add Crisco and butter--mix with your hands to make crumbs. Add the cold buttermilk--work the mixture with your hands just until the dough forms. Use your hands (NOT a rolling pin) to spread the dough on a floured counter to 1" thick. Use a biscuit cutter (or the greased top of a drinking glass) to cut the biscuits and place them on a greased cookie sheet. Bake at 450 degrees for 15-19 minutes or until golden brown.

#3417 - Buttery Yellow Cake

(by Shirley McNevich)

1/2 cup softened butter
1 1/2 cups white sugar
3 eggs
2 1/4 cups flour
1 tsp. salt
3 1/2 tsp. baking powder
1 1/4 cups milk
1 tsp. vanilla

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add baking powder, salt, milk and vanilla--beat. Slowly add flour--beat. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3415 - Cream Cheese Muffins

(by Shirley McNevich)

3 cups flour
3/4 cup white sugar
4 tsp. baking powder
a pinch of salt
1 - 8oz. Philadelphia cream cheese (softened)
2 eggs
1 cup milk
1 tsp. vanilla
1/2 cup butter (melted)
colored sugar (the kind you sprinkle on holiday cookies)

Melt the 1/2 cup butter and let it cool slightly. Place cupcake liners in muffin tins. Into a bowl sift the flour, white sugar, baking powder and salt. In a mixer add cream cheese--beat. Add eggs--beat. Add milk and vanilla--beat. Add melted butter--beat. Pour cream cheese mixture into flour mixture--stir with a wooden spoon to mix. Fill the cupcake liners 2/3 full with batter. Sprinkle some colored sugar over the top of each muffin. Bake at 400 degrees for 20-25 minutes or until lightly browned.

#3390 - Crispy Fried Fish

(by Shirley McNevich)

1 cup flour + extra for drenching
2 tsp. baking powder
1 1/4 tsp. salt
2 tsp. white sugar
1 TBSP canola oil + extra for frying
1 cup water
fish fillets (skins removed)

Batter: in a bowl add flour, salt, baking powder and white sugar--stir to mix. Add canola oil and water--whisk until mixed and smooth--set aside. Fill a cast iron skillet 1/3 full with canola oil--turn heat to medium and heat oil until bubbling hot. Lightly drench a fish piece in a small bowl of flour, then dip the fish piece into the batter and place it directly into the hot oil. Repeat with other fish pieces but don't let them touch each other in the skillet. Fry until bottom sides are browned and crispy, then flip and fry the other sides. Place fried fish on paper towels to drain off extra grease.

#3387 - Easy Mini Donuts

(by Shirley McNevich)

5 TBSP softened butter
1/2 cup white sugar
1 egg
1 cup milk
1 tsp. vanilla
2 tsp. baking powder
a pinch of salt (ONLY if using unsalted butter)
1 1/2 cups flour
Topping: 1/4 cup butter (melted); 1/4 cup white sugar; 1/2 tsp. cinnamon

Grease a mini muffin tin (the 24 hole size, or two 12 hole size). In a mixer add 5 TBSP softened butter and 1/2 cup white sugar--beat. Add egg--beat. Add milk and vanilla--beat. Add baking powder, salt and flour--beat just until mixed. Fill mini muffin cups half full with batter. Bake at 325 degrees for 8-10 minutes. Cool slightly, then remove from muffin tins. Place the melted butter in one bowl, and mix the 1/4 cup white sugar and 1/2 tsp. cinnamon in a second bowl. Start with one warm donut--dip both sides quickly in the melted butter, then dip both sides in the cinnamon sugar mixture. Repeat with all mini donuts.

#3346 - Amish Biscuits

(by Shirley McNevich)

2 cups flour
3/4 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
4 TBSP Crisco shortening
1 cup buttermilk

In a bowl add flour, salt, baking powder and baking soda--stir to mix. Add the Crisco--mix with a pastry blender to make crumbs. Add the buttermilk--mix just until combined (dough will be sticky). Flour your counter, place the dough on the flour, flour the top of the dough and roll dough out to 1/2" thick. Cut biscuits with a biscuit cutter or the top of a drinking glass. Place the biscuits on greased cookie sheets. Bake at 425 degrees for 13-15 minutes.

#3316 - Frozen Sprinkle Cookies

(by Shirley McNevich)

3 cups sifted flour (measure before sifting)
1/4 tsp. salt
1/2 tsp. baking powder
2 sticks softened butter
1 cup white sugar
1 egg
2-3 tsp. vanilla
1 jar multi-colored round sprinkles

In a mixer add softened butter and white sugar--beat. Add egg and vanilla--beat. Add salt and baking powder--beat. Slowly add flour--beat. Place sprinkles in a bowl. Roll the cookie dough into 1" balls and roll each dough ball in the sprinkles. Set the dough balls very close together (but not touching) on a baking sheet so you can fit all of them on the same sheet. Place the sheet in the freezer for 30-40 minutes until very firm. Once they are firm, take the baking sheet out of the freezer and place it in the refrigerator for 30 minutes. Grease cookie sheets and place dough balls 2" apart (leaving remaining dough balls chilling in the refrigerator). Bake at 350 degrees for 13-14 minutes. Repeat with remaining dough balls.

#3304 - Muffin Hushpuppies

(by Shirley McNevich)

2/3 cup yellow cornmeal
1/3 cup flour
3/4 tsp. salt
1 tsp. baking powder
1/8 tsp. fresh ground black pepper
1/2 cup finely chopped onions
2 beaten eggs
2 TBSP butter (melted)
1/3 cup milk

Grease a mini muffin tin pan (it should have 24 mini muffin cups). In a bowl add yellow cornmeal, flour, baking powder, salt and pepper--stir to mix. In another bowl add chopped onions, milk, beaten eggs and melted butter--stir to mix. Pour egg mixture into flour mixture--stir just until mixed. Drop 1 TBSP of the batter into each of the greased mini muffin tin cups. Bake at 450 degrees for 10-11 minutes or until browned around the edges. Cool slightly before removing them from the mini muffin tin.

#3282 - Cast Iron Skillet Cake

(by Shirley McNevich)

1/3 cup Crisco shortening
1 cup milk
2 tsp. vanilla
2 cups + 2 TBSP flour
1 1/2 cups white sugar
4 tsp. baking powder
1 tsp. salt
4 egg whites
Domino's powdered sugar for sprinkling

In a mixer add Crisco and milk--beat for 3 minutes. Add vanilla--beat. In a bowl add flour, white sugar, baking powder and salt--stir to mix. Slowly add flour to milk mixture while beating. When batter is mixed, add egg whites and beat just until combined. Grease a 10" cast iron skillet with vegetable oil (including the sides)--DO NOT use Pam cooking spray. After greasing the skillet, lightly flour the skillet (including the sides). Pour batter into the greased/floured skillet. Bake in the oven at 350 degrees for 35-45 minutes--test with a toothpick for doneness. Cool completely, then dust the whole top with powdered sugar before cutting and eating.