Cranberry Pear Muffins

October 9, 2011

Prep time 30 minutes
Cook Time 20 minutes
Mini muffins help cut down portion sizes

Cooking spray
1 cup All Purpose Flour
1/2 whole wheat flour
1/2 cup granulated sugar
1 teas ground cinnamon
1/4 teas baking powder
1/2 teas baking soda
1 1/2 cup peeled and shredded pear
1/2 cup chopped fresh or frozen cranberries
1/4 teas lemon zest
1 large egg, lightly beaten
1/4 cup canola oil
1 teas granulated sugar for topping

Preheat oven to 375 degrees. Coat 12 muffin tin cups (2 1/2 inch) with cooking spray. Combine flours, sugar, cinnamon, baking powder and baking soda in a large bowl. In another bowl, comine pear, cranberries, egg, oil and lemon zest. Add liquids to dry ingredients and stir just until moistened. Fill muffin cups 3/4 full. Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and dip tops in additional granulated sugar. Cool and serve.

Serving: 150 calories, 5g fat, 20mg cholesterol, 25g carbohydrates, 2g fiber, 2g protein

Courtesy of Giant Food.

Cranberry Orange Bread

February 17, 2011


Cranberry Orange Bread

Source: Tate’s Bake Shop

Delicious, moist tea bread with fresh cranberries and orange zest. Would be great with homemade orange or honey butter.


* 2 cups all purpose flour
* 1 cup plus 1 Tablespoon (for sprinkling) sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup plus 2 Tablespoons orange juice
* 1 large egg, at room temperature
* 1 Tablespoon grated orange zest
* 2 Tablespoons unsalted butter, melted
* 1 cup whole cranberries, coarsely chopped


Preheat oven to 350 degrees.

Grease & flour a 9x5x3 inch loaf pan.

In medium sized bowl combine: flour, 1 cup sugar, baking powder, baking soda and salt.
In large bowl combine: orange juice, egg, zest & melted butter.
Add dry ingredients to wet ingredients, mix well.
Add cranberries and combine.
Pour in buttered & floured loaf pan, spread. Top with 1 Tablespoon sugar and additional chopped cranberries if desired.

Bake1 hour or until cake tester comes out clean.
Let cool for 20 minutes before serving.



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Italian Pull Apart Biscuits

March 6, 2009


Biscuits, Italian seasoning, and Parmesan cheese create this quick, easy, and unbelievably tasty pull-apart bread that adds to any meal.

2 tablespoons butter, melted
1 1/2 teaspoons dried oregano leaves
1 teaspoon dried basil leaves
1 1/2 teaspoons sesame seeds
1/3 cup grated Parmesan cheese
2 (10-ounce) cans refrigerated buttermilk biscuits

1. Preheat oven 400°F. Pour melted butter into 9-inch round pan coated with nonstick cooking spray.
2. Combine oregano, basil, sesame seeds, Parmesan cheese in resealable plastic bag.
3. Cut each biscuit into two pieces. Add biscuit pieces to bag, shake to coat. Arrange coated biscuit pieces in prepared pan, sprinkle with any remaining mixture. Bake 15-18 minutes or until golden.

Makes 20 biscuits
Food Facts
Calories 89
Calories from fat 37%
Fat 4 g
Saturated Fat 1 g
Cholesterol 4 mg
Sodium 259 mg
Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 1 g
Protein 2 g
Diabetic Exchanges: 1 starch, 1/2 fat

TERRIFIC TIDBIT: Use kitchen scissors to make biscuit cutting easier.

For more recipes, visit

Sweet Potato Muffins

February 18, 2009

(From Christina Campbell’s Tavern in Williamsburg,

2/3 canned or cooked fresh sweet potatoes, well drained
4 tablespoons butter or margarine
½ cup sugar
1 egg
2/3 cup all purpose flour
2 teas. baking powder
½ teas salt
½ teas cinnamon
¼ teas nutmeg
½ cup milk
4 tablespoons pecans or walnuts, chopped
4 tablespoons raisins, chopped

Preheat oven to 400 degrees. Grease muffin tins that are
1 ½ inches in diameter. Puree the sweet potatoes in a
food processor or blender. Cream the butter and sugar.
Add in the eggs and sweet potatoes. Sift the flour with the
baking powder, salt, cinnamon, and nutmeg. Add dry
ingredients and milk into the sweet potato mixture. Add
chopped nuts and raisins, mixing just until blended. Do
not overmix. Spoon into muffin tins. A little sugar and
cinnamon may be sprinkled on top of each muffin if
desired. Bake for 15 minutes (10 min. if using dark
muffin pans). Makes 2 dozen.

Cheddar Biscuits

February 18, 2009


From Martha Stewart-Submitted by Wendy
Makes 20 biscuits

2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1 tablespoon sugar
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) unsalted butter
1 cup grated sharp cheddar cheese
2/3 cup milk

Oven – preheat to 425°. In a large bowl,
thoroughly combine flour, salt, baking powder, cream of
tartar, sugar, and cayenne. Cut butter into pieces, and
work it in with your fingers until mixture is coarse and
crumbly. Stir in cheese. Make a well in center of flour
mixture, pour in milk, and stir with a fork just until
dough comes together. Do not over mix. Turn onto a
lightly floured surface, and knead gently 10 to 12 times.
Pat dough into a circle about 1/2 inch thick. Cut out
biscuits using a floured 2-inch-round cutter. Do not
twist cutter. Transfer biscuits to a lightly buttered
baking sheet, and bake until brown, 12 to 15 minutes.
Serve hot.

3-Flour Braided Bread

February 18, 2009


(makes 2 loaves)

2 ¼ C.White Flour
2 T.Sugar
1 T.Salt
2 pkg.dry Yeast
¼ C.softened Butter
2 ¼ C. very warm Water (120 degrees)
1 C.White Flour

Combine 2 ¼ C. flour, sugar, salt and yeast in mixer bowl. Add softened butter and warm water. Beat 2 min. on medium speed. Add 1 C. more flour and beat 2 min. on high.

Divide flour equally into 3 bowls.

To bowl 1 add: 2 T. Molasses and 1 ¼ C. Whole Wheat Flour. Knead, cover and let rise.

To bowl 2 add: 2 T. Molasses, 1 teas. Caraway Seed, 1 T. Cocoa, and 1 ¼ C. Rye Flour. Knead, cover and let rise.

To bowl 3 add: 1 ¼ C. White Flour. Knead, cover and let rise.

When they have doubled, take out half of each type of dough and roll it into a 15″ length. Braid the three types together. Make a second loaf with the other three types of dough. Place on parchment or greased sheets to rise.

Brush with egg wash, sprinkle with poppy or sesame seeds, and bake 350 for 30-40 min.

Indian Puri’s

February 18, 2009


(From the Rana’s)

2 Cups Indian Wheat Flour-from Indian store
¾ Cup Water
1 Tablespoon veg. Oil for dough
Oil for deep frying

Mix ingredients and kneed by hand
or in bread machine until dough is
smooth. Add a little water or flour
if necessary to get proper
consistency. Pour oil in wok till half
full. Heat oil till very hot. Break off
small ball from dough roll with
rolling pin into a circle. Fry in oil in
wok. Puri’s will start to rise. Cook
till fluffy and slightly browned.
Drain with paper towels. Makes 8
to 10 Puri’s. Serve with Indian chick
peas (see lentils). Chapatis can be
made with same ingredients, but
they are browned on a gridde
instead of deep fried.

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