Mini Pumpkin Muffins. Stephanie Nuccitelli, 52 Kitchen Adventures.

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  • Nut Tree pumpkin muffins Prep time: 15 minutes Cook time: 25 minutes Makes 12 muffins Becky Boyd of Fairfield remembers the pumpkin muffins she used to enjoy from the now-closed Nut Tree. She was hoping for the recipe. The beloved Nut Tree began as a fruit stand in Vacaville, on July 3, 1921. This recipe comes from “Nut Tree Remembered, The Cookbook.” INGREDIENTS 1 ½ cups flour 1 teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon salt ½ teaspoon nutmeg ½ teaspoon cinnamon 1½ cups sugar ½ cup vegetable oil 2 eggs 1 cup canned pumpkin 1/3 cup water 12 California walnut halves, optional INSTRUCTIONS

    Combine dry ingredients in a mixing bowl. Mix in oil, eggs and pumpkin. On low speed, gradually mix water until well-blended.

    Pour batter into greased muffin pans. If desired, top each muffin with a walnut half. Bake at 350 degrees for 20 to 25 minutes.

    Per muffin: 267 cal.; 3 g pro.; 39 g carb.; 11 g fat (2 sat., 3 monounsat., 6 polyunsat.); 35 mg chol.; 282 mg sod.; 1 g fiber; 25 g sugar; 38 percent calories from fat.
  • White chocolate cheesecake Prep time: 50 minutes Cook time: 1 hour, 20 minutes Serves 12 to 14 Marcellia Elliott of Rocklin lost her recipe for white chocolate raspberry cheesecake that she found in the Bee many years ago. She was hoping we could track it down. This white chocolate cheesecake recipe was in the Bee February 1989. It sounds like a match for Elliott. Note: The prep time does not include the cool time after cheesecake is baked. INGREDIENTS Crust: 1½ cups all-purpose flour ½ cup sugar ½ cup (1 stick) margarine ½ cup finely chopped almonds or macadamia nuts, toasted Four 1-ounce squares white baking chocolate, grated 1 egg, beaten Filling: Eight 1-ounce squares white baking chocolate, chopped 1/3 cup whipping cream 1 tablespoon vanilla extract Three 8-ounce packages cream cheese, softened One 14-ounce can sweetened condensed milk 3 eggs Garnish: Fresh berries (strawberries, raspberries) Powdered sugar INSTRUCTIONS

    For the crust: Combine flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in remaining crust ingredients. Mix well. Pres onto bottom and sides of 9-inch spring form pan. Chill.

    For the filling: Combine chocolate and cream in a double boiler. Cook, stirring constantly, over simmering water until chocolate is melted. Stir in vanilla. Keep warm.

    Combine cream cheese and milk, mixing at medium speed on electric mixer until well-blended. Add eggs, one at a time, mixing well after each addition. Stir in chocolate mixture. Mix well. Pour over crust. Bake at 325 degrees for 1 hour and 20 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Garnish with strawberries or raspberries and powdered sugar.

    Per serving based on 14 servings, using almonds in crust: 627 cal.; 12 g pro.; 55 g carb.; 39 g fat (21 sat., 14 monounsat., 4 polyunsat.); 140 mg chol.; 310 mg sod.; 1 g fiber; 44 g sugar; 57 percent calories from fat.

The Mailbox: Teri Watson

Published: Wednesday, Nov. 6, 2013 - 12:00 am

And tomatoes on top

I saved a casserole recipe from The Bee a while back that included corn, zucchini, and dill and then it was topped with sliced tomatoes. I have since lost the recipe. Can someone help?

Jennie Short, Wilton

High-flying sandwich

The Airport Café in Lodi has a wonderful sandwich made with grilled chicken, pesto aioli and focaccia bread. Unfortunately, I failed to ask for the recipe. Does anyone have a recipe for this sandwich or one similar?

The focaccia bread’s texture is very close to a crescent roll, but I would prefer to make it from scratch, if possible. Thank you.

Joanna Barton, Modesto



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