Taken from my “Favorites” folder!

Taste test Notes; for lemon-coconut muffins mix in 1/2 cup sweetened flaked coconut into the dry ingredients

Yield 12 muffins

Ingredients:

1-3/4 cups all-purpose flour

3/4 to 1 cup sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup lemon flavored yogurt (if you can’t find the lemon then vanilla flavored yogurt will work great also)

1 large egg

1/3 cup butter, melted

1 tablespoon fresh lemon juice

2 tablespoons lemon zest

LEMON GLAZE:

1/3 cup fresh lemon juice

1/4 cup sugar

Instructions:————————————–

Preheat oven to 350 degrees F.

Grease 12 regular-size muffin tins.

In a large bowl combine the flour with sugar, baking powder, baking soda and salt.

In a small bowl beat the yogurt with egg, melted butter and lemon juice until smooth, then mix in the lemon zest; stir into dry ingredients just until moistened (do not over mix).

Fill greased muffin cups two-thirds full.

Bake in preheated oven for 18-22 minutes or until golden brown and toothpick inserted near the center comes out clean.

At this point I recommend to make the glaze.

Cool for 5 minutes before removing from pan to a wire rack.

For the glaze; in a saucepan combine the lemon juice and sugar; cook stirring over medium heat until sugar is dissolved.

Using semi-thick toothpicks poke 6-8 holes in each muffin, then spoon the lemon glaze over each warm muffin.

Serve warm or cool to room temperature.

Plan slightly ahead the bread pudding needs to be chilled for at least 2 hours or more before baking…

This recipe was tested and developed using stated amounts of milk and heavy cream, for best results changing the amounts is not recommended, light cream such as half and half can be use used in place of full-fat milk

Serve this with my caramel sauce

Servings 12

Ingredients:

14  slices (8 cups) French bread, cubed (use regular size slices and bread must be 1 or 2 days old)

1 cup raisins (can omit is desired)

9 large eggs

2-1/2 cups full-fat milk (can use half and half cream, do not use fat-free half and half)

1-1/2 cups heavy whipping cream

1 cup sugar

3/4 cup melted butter

1 tablespoon vanilla

1-1/2 to 2 teaspoons ground cinnamon

Instructions:

Grease a 13 x 9-inch baking dish.

Sprinkle the bread cubes and raisins into the baking pan.

In a large bowl whisk eggs, then add in all remaining ingredients until well blended and no sugar granules remain; pour evenly over the bread then gently press down with hands or back of a spoon to make sure all the bread is saturated in the cream mixture.

Refrigerate at least 2 hours.

Preheat oven to 350 degrees F.

Bake uncovered for 40-45 minutes or until a knife inserted in the middle comes out clean.

Allow to stand for 10 minutes before slicing, then serve with caramel sauce.

This sauce takes only minutes to make and it tastes so good, serve it with bread pudding, over ice cream or anything you like, if you prefer a thick sauce then chill for a few hours before serving

Notes from our test kitchen; the texture and flavor will be reduced if using light cream in place of heavy whipping cream

Ingredients:
1/2 cup butter (no substitutions)

1 cup brown sugar

2/3 cup heavy (35%) whipping cream, unwhipped

1 teaspoon vanilla extract

Instructions:——————————–

In a small saucepan melt butter.
Add the brown sugar; whisk until combined and thickened (about 2 minutes).
Whisk in the whipping cream, until thoroughly blended (2 more minutes).
Mix in vanilla until combined (this sauce will thicken up more when refrigerated)

Servings 8

Ingredients:

1/2 pound sliced bacon, diced

1/2 pound ground beef

1 medium onion, chopped

5 garlic cloves, finely chopped (not minced)

1 teaspoon chili powder

1/2 teaspoon crushed chili flakes, or adjust to taste

1 (28 ounce) can pork and beans

1 (16 ounce) can kidney beans, rinsed and drained

1 (15-1/4 ounce) can lima beans

1/2 cup barbecue sauce

1/2 cup ketchup

1/2 cup sugar

1/2 cup packed brown sugar

2 tablespoons prepared mustard

2 tablespoons molasses

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

Instructions:————————————

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart casserole dish.

In a large skillet cook bacon until crisp; remove to a plate (drain the bacon fat but leave a small amount in the skillet)

To the same skillet cook the ground beef and onion until meat is no longer pink; drain fat.

Add in chopped garlic, chili powder, crushed chili flakes and cooked bacon; continue cooking until the meat is browned (this may take about 10 minutes).

Transfer to a greased baking dish.

Add in all of the beans and mix well.

In a small bowl combine the remaining ingredients; stir into beef and bean mixture.

Cover and bake at preheated oven for 45 minutes.

Uncover and continue to bake 15 minutes longer.