Bumbo Crumb Cupcakes

Cupcake Batter

3 ½ cups flour

2 cups sugar

3 tsp baking powder

1 tsp salt

1 cup milk

½ cup vegetable oil

1 Tablespoon vanilla extract

2 large eggs

½ cup of coke

½ cup of rum

Preheat oven to 350 degrees. Mix all dry ingredients

Together first, add the wet ingredients and blend until

Smooth.  Scoop batter into cupcake pan lined with

Cupcake liners.  Cook for 25 mins.

Crumbs

1 ¼ cup of flour

⅓ cup packed brown sugar

⅓ cup of sugar

1 tsp ground cinnamon

Pinch of nutmeg

¼ tsp salt

¼ cup of unsalted butter

1 Tablespoon of water

½ cup of rum

½ cup of shredded coconut

When cupcakes are almost all the way cooked (20 mins),

remove from oven and top with crumb mix. Place

back in oven and continue to cook 5-10 mins or until golden

brown and toothpick comes out clean from the

center of the cakes.

Filling

½ cup of salted room temperature butter

½ cup of shortening

½ cup of coke

½ cup of rum

5 cups of powdered sugar

1 ½ tsp vanilla extract

When cakes are completely cool,use a long thin pastry

Tip and piping bag to push down into the top of cakes to fill them.

Veggie Citrus Glaze Stir fry

• 2 teaspoons fresh garlic
• 1/4 cup fresh cut chives
• 2 Tablespoons sesame oil
• 1 head of broccoli cut
• 2 peeled and sliced carrots
• 1 cup of frozen corn
• 1 teaspoon nutmeg
• 2 cups of cooked rice
• 1 diced onion
• 2 Tablespoons fresh squeezed orange juice
• 2 Tablespoons of lemon juice
• 1 1/2 cup of brown sugar
• 1/2 cup water
• 1/2 cup of almonds

Mix liquids in a bowl with whisk. Cook 2 cups of rice and set aside. Saute garlic, nutmeg, almonds, and chives over medium heat in medium pan with 1 Tablespoon of sesame oil. Start sauteing the vegetables in separate skillet with 1 Tablespoon of sesame oil and cook until desired tenderness. Once garlic mix starts to brown add citrus mix to the pan and slowly add sugar while stirring. When dissolved reduce heat and simmer 3 to 5 minutes until it thickens. Add glaze to veggie mix, stir, and then add rice to mix. 

Cream Cheese Yogurt Bread

This bread is superb for dipping into soups or chili.

5 Cups of flour

1 egg

2 packages of yeast

2 Tablespoons of butter

4 oz of chopped cream cheese

1 Tablespoon of basil

1 Tablespoon of salt

2 cups of plain yogurt

½ of cup of honey

In small bowl mix the yeast with warm

melted butter.  In large bowl mix all other ingredients

adding butter and yeast last.  Sough will be sticky.

Let dough rise for an hour in a warm area.  

Butter and flour a bread pan and cook bread at 350

degrees for 40 minutes or until golden brown

Floridian Citrus Rolls

Dough

One package of yeast

1 teaspoon of lime zest

1 teaspoon of lemon zest

1 teaspoon of orange zest

1 teaspoon of tangerine zest

½ cup of hot milk

½ cup of hot water

½ cup of sugar

¼ cup of melted butter

2 Tablespoons of shortening

1 egg

3 ½ cups of flour

Filling

1 Cup melted unsalted butter

1 ½ cup sugar

4 Tablespoons of cinnamon

4 Tablespoons of brown sugar

1 cup of coconut

1 cup of sliced almonds

Glaze

Squeeze juice from one half of the lime, lemon orange and

tangerine

One banana blended

3 cups of powdered sugar (add more to desired thickness)

1 teaspoon vanilla extract

Dissolve the yeast inside hot water let sit for a couple of minutes.  Next add egg, sugar, butter, shortening, and milk to the yeast mixture.  Add flour plus the zest and knead the dough. Let rise for 1 hour. After dough rises, roll out flat in a rectangular shape 15 x 9 inches.  Take filling mix and spread out evenly across whole sheet of dough. Roll dough and slice one inch slices. Place on greased baking pan and bake for 40 minutes and 350 degrees or until golden brown.  Once down top with glaze.