Baking with Betty

By Betty Heald | Nov 30, 2012

This week's column is dedicated to Ned, an extraordinary florist.

Autumn Vegetable Pilaf

1 6-7.2 ounce package rice pilaf mix

2 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried thyme, crushed

1 large sweet potato or carrot, peeled and cut into 1/2 inch cubes

1 medium zucchini, halved lengthwise and cut into 1/2 inch pieces

1 small red onion, cut into wedges

1/3 cup chopped pecans or walnuts, toasted

1 tablespoon cider vinegar

Preheat oven to 400 degrees. Cook rice mix according to package directions, except omit butter or oil. Meanwhile, in a large bowl stir together the oil, garlic and thyme. Add sweet potato, zucchini, and onion, stirring to coat. Spread vegetables in a single layer in a 15-by-10-by-1-inch baking pan. Roast, uncovered, for 15 to 20 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir roasted vegetables, nuts and vinegar into hot rice pilaf.


Pumpkin - Praline Muffins

1/3 cup brown sugar

2 tablespoon sour cream

2/3 cup toasted, chopped pecans

2 cups flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 egg

3/4 cup buttermilk

3/4 cup canned pumpkin

2/3 cup packed brown sugar

1/3 cup butter, melted

Preheat oven to 375 degrees. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. For topping, in a small bowl stir together the 1/3 cup brown sugar and the sour cream; stir in pecans. Set aside.

In a medium bowl stir together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make a well in the center of the flour mixture; set aside. In another medium bowl lightly beat egg with a fork; stir in buttermilk, pumpkin, the 2/3 cup brown sugar, and the melted butter. Add pumpkin mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each three-quarters full. Spoon topping evenly over batter. Bake for 20 to 25 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from cups. Serve warm.


Easy Cinnamon Spirals

Non stick cooking spray

2 11-ounce packages (12 each) refrigerated bread sticks

1/3 cup butter, softened

1/4 cup sugar

2 teaspoons ground cinnamon

1/2 cup caramel ice cream topping

Preheat oven to 375 degrees. Lightly coat 12 muffin cups with cooking spray; set aside. Unroll and separate bread sticks. Press each piece of dough to flatten slightly. Press short ends of 2 strips together to make 1 long strip. Spread strips with some of the butter. In a small bowl stir together sugar and cinnamon. Sprinkle sugar mixture over each strip. Roll up each strip into a spiral. Place spirals in prepared muffin cups, spiral sides up.

Bake for 12 to 15 minutes or until golden. Remove from muffin cups and place on a serving plate. While warm, drizzle with caramel topping.


Our thought for the week: "If you are patient in one moment of anger, you will escape a hundred days of sorrow." — Chinese proverb

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