1/2 cup warm water
2 cups milk
1/2 cup sugar
8 cups all purpose flour
2 whole eggs
2 tsp salt
Directions:
Soften yeast in warm water with a teaspoon of sugar. Heat milk for about 2 minutes in the microwave.
In a mixing bowl, stir together flour, baking powder, cinnamon, sugar and clove, set aside.
In a separate bowl, cream together 1/2 cup brown sugar, butter and egg. Mix in pumpkin and vanilla.
Add flour mixture and milk alternately to the creamed mixture, beating well.
Fill a greased mini muffin pan. Bake at 350F for 15-20 minutes or until golden brown.
While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm.
Cream butter; add sugar and beat well. Add eggs, one at the time, to the creamed mixture. Stir in vanilla. Mix together all of the dry ingredients. Alternately add the dry ingredients and pumpkin puree to the creamed mixture. Pour the mix into the prepared pans, dividing evenly and sprinkle tops with sugar (this gives a nice little crunch). Bake at 350 degrees for an 45 minutes, or until a toothpick inserted in the center of each loaf comes out clean.
First you are going to make a simple syrup, this is key for any mixed drink that you would add sugar to. Place 8-10 mint leaves in a saucepan with 1 cup of water and 1 cup of sugar. Cook on med/low heat until the sugar is dissolved, let this cool completely before continuing with the recipe. You can make this ahead of time and store it in the fridge.
Place watermelon in a blender and puree until liquefied. If you have texture issues, run this through a sieve to get the remaining fibers out!
To make a single drink: Place 8-10 fresh mint leaves in the bottom of a glass and pour 2 shot glass measures (3 fl oz) of watermelon juice over the mint leaves. Use a muddler or the back of a wooden spoon to crush the mint leaves and watermelon juice together. Add 3/4 of a shot glass measure of lime juice (1 oz.), 2 shots (3 fl. oz.) of light rum and 1 shot glass measure (1.5 oz.) of the cooled simple syrup. Place liquid with crushed ice in a cocktail shaker and give it a good shake. Pour into a glass and fill any extra room in your glass with club soda. Enjoy!
Original Mojitos
Simple Syrup (recipe found above)
Lime Juice
Rum
Club Soda
Ice
To make a single drink get a glass and add as much ice as you like. Take your trusty shot glass and add 2 shots of simple syrup to the glass. Next add 2 shots of lime juice and 2 shots of club soda. Depending on how strong you like your drink add 1 -2 shots of rum. Mix and taste. If you like your drink sweeter add a little more simple syrup or if you like your drink less sweet add another shot of lime juice. Enjoy!!
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar, lemon juice and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl
Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.
Bake for 9-11 minutes, until set. Edges should be slightly firm.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 4 dozen