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Coconut Orange Cupcakes

Coconut Orange Cupcakes

Coconut Orange Cupcakes

This is a great dessert to take along on picnics, when the weather might be too warm for frosted treats.  A cupcake without frosting? Well, if it is this Coconut Orange Cupcake you will never miss it. The cupcake batter is made with orange juice and enriched with vanilla chips and mandarin oranges. Before baking a slightly sweet coconut and butter mixture is sprinkled on the top. The end result is a cupcake with a toasted coconut topping and enough flavor and moisture to carry the day without frosting.  They are also very simple to make. You can have the batter mixed and ready in the time it takes to preheat the oven.

Coconut Orange Cupcakes

1 cup sugar

2/3 cup oil, I use a light flavored olive oil

2 eggs

1 cup orange juice

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup diced fresh oranges

1 cup vanilla or white baking chips

TOPPING:

1 cup flaked coconut

1/3 cup sugar

2 tablespoons butter, melted

In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown. Makes 24.

 

Pancakes and Waffles

Blueberry Pancakes with Blueberry Syrup

Blueberry Pancakes with Blueberry Syrup

For breakfast you can’t do much better than pancakes or waffles. I love both but rarely have them unless there is a special reason. For the New Year I am planning on making at least one of these. The hard part will be deciding which one. I often serve pancakes and waffles with a fruit based syrup or powdered sugar. I prefer to warm the syrup up. It keeps the pancakes and waffles from cooling down too quickly. Of course, you can’t do much better than real maple syrup, warmed up with some fresh butter.

 

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix*

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening*

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use within 3 months.

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

 

Pumpkin Pancakes

Pumpkin Pancakes

Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Orange Pecan Waffles

Orange Pecan Waffles

 

 

 

 

 

 

 

 

 

 

Pumpkin Pancakes

2 c. baking mix – like Bisquick or Jiffy Mix – I make my own*
3 T. brown sugar
2 t. cinnamon
1 t. nutmeg
1 1/2 c. evaporated milk
1 c. solid pack pumpkin
2 eggs, beaten
2 t. vanilla

Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

Red Grape Syrup

  I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

 

Fudge Waffles

 2 eggs, room temperature

1/2 stick butter, melted and cooled 

3/4 c. sugar

1 t. vanilla

1 c. buttermilk

1 c. flour

1/2 c. cocoa

1/2 each baking powder and baking soda

1/2 t. cinnamon

1/4 t. salt

1/2 c. chopped nuts, optional

1/2 c. chocolate chips, optional

 

Beat first three ingredients until light and foamy, about 2 minutes. Stir in vanilla and milk. Beat in dry ingredients just until blended. Stir in nuts and chips. Bake until waffles are cooked through. Makes 4 cups of batter. Serve with whipped or sour cream and fresh fruit.

Fudge Waffles

Fudge Waffles

Orange-Pecan Waffles

Orange Pecan Waffles

Orange Pecan Waffles

Was looking for something special for breakfast with a friend. Started with my basic vanilla waffle recipe and had some fun with it. I really enjoyed the combination of pecans with orange juice. Served them with warm maple syrup. There was one left over so I added it to Parker’s chicken for dinner. Yes, the dog got chicken and waffles for dinner!!! He was one happy dog.

Here is the recipe.

Orange Pecan Waffles

2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 t. orange zest
2 eggs
1 cup orange juice
½ c. milk
½ c. melted butter
1 T. vanilla
¾ c. pecans. Note: Probably would have been better to chop them up a little. I just tossed them in the batter whole.

Whisk together dry ingredients and set aside. Beat together remaining ingredients and add to dry ingredients mixing until smooth. Cook in a waffle iron until crisp.

 

Coconut Orange Cupcakes

Coconut Orange Cupcake

Coconut Orange Cupcake

A cupcake without frosting? Well, if it is this Coconut Orange Cupcake you will never miss it. The cupcake batter is made with orange juice and enriched with vanilla chips and mandarin oranges. Before baking a slightly sweet coconut and butter mixture is sprinkled on the top. The end result is a cupcake with a toasted coconut topping and enough flavor and moisture to carry the day without frosting.  They are also very simple to make. You can have the batter mixed and ready in the time it takes to preheat the oven.

Coconut Orange Cupcakes

1 cup sugar

2/3 cup vegetable oil

2 eggs

1 cup orange juice

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 (11 ounce) can mandarin oranges, drained-you can also use 1 cup diced fresh oranges

1 cup vanilla or white baking chips

TOPPING:

1 cup flaked coconut

1/3 cup sugar

2 tablespoons butter, melted

In a mixing bowl, combine the sugar, oil, eggs and orange juice; mix well. Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips. Fill 24 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over cupcakes. Bake at 375 degrees for 15-20 minutes or until golden brown. Makes 24.