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RECIPES
LEMON POPPY SEED MUFFIN TOPS
3/4 cup sugar 1-1/2 teaspoons grated lemon peel
1/2 cup butter or margarine, softened 2 cups all-purpose flour
2 eggs 1/4 cup poppy seeds
1 container (8 oz.) lemon-flavored 1/2 teaspoon baking soda
yogurt (regular or low-fat) 1/4 teaspoon salt
2 tablespoons lemon juice
1. Preheat oven to 350˚F. With beaters in place, cream butter and sugar together in large
mixing bowl at low speed for 15 seconds, then medium speed for 30 seconds.
2. Add eggs, yogurt, lemon juice and peel; blend at low speed for 30 seconds, then at
medium speed for 30 seconds, occasionally scraping sides and bottom of the bowl.
3. In a separate small bowl, combine flour, poppy seeds, baking soda and salt. Add to
creamed mixture and blend at low speed just until mixed, occasionally scraping sides and
bottom of the bowl.
4. Drop by heaping tablespoonfuls onto lightly greased cookie sheets. Place about 2
inches apart to allow for spreading.
5. Bake for 15-17 minutes, or until lightly browned. Remove from cookie sheets
immediately and cool on wire rack.
Makes: 22-24 (3-inch) muffin tops
SNOWBALLS
2 cups sugar 4 cups all-purpose flour
1 cup butter or margarine, softened 2 tablespoons baking powder
1 container (15 ounces) ricotta cheese 3/4 teaspoon salt
2 eggs Shredded coconut for garnish
2 teaspoons vanilla
1. Preheat oven to 350˚F. In large mixing bowl, combine sugar and butter. With beaters in
place, mix thoroughly at medium speed. Increase mixer speed to high and beat mixture
until light and fluffy, about 5 minutes. At medium speed, beat in ricotta cheese, eggs and
vanilla until well blended.
2. In separate bowl, stir together flour, baking powder and salt. Add gradually to sugar
mixture on low speed.
3. With floured hands, roll about 1 tablespoon dough into ball. Dip ball into shredded
coconut. Place balls 2 inches apart on ungreased cookie sheet. Bake about 15 minutes, or
until cookies are light brown and coconut just starts to brown. (Cookies will be soft.)
4. With spatula, remove cookies to wire rack to cool.
Makes: About 6 dozen cookies.
FRESH APPLE BUNDT CAKE
3 apples, pared, cored and thinly sliced 1 cup butter or margarine, melted
1 tablespoon cinnamon 1 teaspoon vanilla
1-3/4 cups sugar, divided 2-1/2 cups all-purpose flour
4 eggs 3 teaspoons baking powder
1. Preheat oven to 350˚F. Gently stir together apples, cinnamon, and 1/4 cup sugar in a bowl.
2. With beaters in place, beat eggs in large mixing bowl at medium speed until frothy,
about 30 seconds, then at high speed for 30 seconds. Add 1-1/2 cups sugar gradually,
beating at high speed about 1-1/2 minutes, until thick and fluffy.
3. Add butter in a thin stream, beating constantly at medium speed for about 1 minute,
until well blended. Add vanilla; blend in at low speed for 10 seconds.