Apple & sultana muffins

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 50g wholemeal flour
• 100g golden caster sugar
• 2 eggs
• 125ml semi-skimmed milk
• 4 tbsp sunflower oil
• 2 apples, grated
• 100g sultanas

Method

1. Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
2. In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
3. Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

How to Make Sugar Cookie Sticks for Every Holiday

No cookie cutter? No problem! You can still make cute sugar cookies easily with this simple method.

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Making festive cookies is a breeze when you ditch the cookie cutters and grab a pizza cutter! The dough comes together fast thanks to Betty Crocker sugar cookie mix, and decorating for any holiday is super simple with a little creativity and plenty of sprinkles. 

What you’ll need:

• Betty Crocker sugar cookie mix and butter and egg called for on pouch
• Lightly floured surface
• Baking Sheet
• Pizza cutter
• Ruler
• Rolling pin
• Betty Crocker frosting or melted chocolate
• Sprinkles 

How to: 

1.  First, preheat the oven and prepare the cookie dough as directed on the pouch. Once the dough is just mixed, roll it out on a lightly floured surface until it’s about ¼-inch thick. With a ruler, measure desired width of cookie sticks first; we made ours about 1-inch wide. Use a pizza cutter dipped in some flour to cut into rows.

2.  Next, using your ruler, measure the desired length of the cookie sticks and then cut. We made ours about 4-inches long.

3.  Re-roll any scraps of dough and measure out more cookie sticks if needed. Place the cookie sticks onto ungreased cookie sheets about an inch apart. Bake as directed for cutouts on the pouch. If the cookies spread at all, use your pizza cutter to trim the edges a minute or two after the cookies have come out of the oven, then transfer to a wire cooling rack and allow them to cool completely.

4.  Now comes the fun part! One of the things we love about these cookie sticks is they are totally customizable. All you need is some frosting, melted chocolate and sprinkles of your choice, and you can decorate for any holiday! Since Christmas is right around the corner, we made cookie sticks for Santa first.

5.  Make cookies for your loved ones on Valentine’s Day using reds, pinks, and (of course) plenty of chocolate!

6.  Or try making some scary-good monster cookies for Halloween. The possibilities are endless!

Expert tips:

• Dip your cookies in frosting by melting store-bought frosting in a small microwavable bowl for 5-7 seconds, adding food color as desired, and immediately dip one end of your cookie sticks in it.
• Dip your cookies in milk, dark or white chocolate by microwaving chocolate chips in a small microwavable bowl at 30-second intervals until completely melted, and then dip immediately.
• Simply use store-bought frosting and an offset spatula if you want to frost the entire cookie stick. Decorate with colorful sprinkles as desired.

HOW TO DECORATE A CAKE

SMALL PAN CAKE

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INGREDIENTS

• 1egg
• 3⁄4cup milk
• 2tablespoons butter or 2 tablespoons margarine, melted
• 1cup flour
• 1tablespoon sugar (or 1/2 teaspoon honey or molasses)
• 1teaspoon baking powder
• 1⁄2teaspoon salt

DIRECTIONS

Watch how to make this recipe

1. Beat egg until fluffy.
2. Add milk and melted margarine.
3. Add dry ingredients and mix well.
4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7. When bubbles appear on surface and begin to break, turn over and cook the other side.

CHEESECAKE CUPCAKES RECIPE

CHEESECAKE CUPCAKES

Ingredients

Crust
1cup graham cracker crumbs2tablespoons sugar3tablespoons butter, meltedCheesecake
2packages (8 oz each) cream cheese, softened1/2cup sugar1teaspoon vanilla2eggs1/4cup strawberry fruit spread1cup Betty Crocker™ Rich & Creamy rainbow chip frostingSmall strawberries, if desired

Directions

• 1 Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
• 2 In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
• 3 Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• 4 In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.

caramel apple cake

CAKE 

1 1/3 cups firmly packed light brown sugar 

3/4 cup butter, softened 

3 large eggs 

1 teaspoon vanilla extract 

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon table salt 

1 teaspoon ground cinnamon

1/2 teaspoon baking soda 

3/4 cup buttermilk 

Shortening 

APPLES 

2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each) 

1/2 cup firmly packed light brown sugar

1 teaspoon cornstarch 

1/4 teaspoon ground cinnamon

Pinch of table salt 

2 tablespoons butter

ADDITIONAL INGREDIENT

APPLE BRANDY-CARAMEL SAUCE

Preparation

1. Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.

2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.

3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).

4. Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).

5. Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce