Raspberry-Almond Mini Muffins

Ingredients
2 cups all-purpose flour
2/3 cups granulated sugar
2 teaspoons baking powder
1/4 Teaspoon ground cinnamon
1 egg
2/3 cup milk
1/2 cup (8 tablespoon) butter or margarine,
melted and cooled
3/4 teaspoon almond extract
1/4 cup raspberry preserves powdered sugar

Preheat over to 400F. Lightly grease mini-muffin cups. In large bowl combine
flour, granulated sugar, baking powder, salt and cinnamon.
In medium bowl, combine egg, milk butter and almond extract. Stir egg mixture
into dry ingredients. Mix just until dry ingredients are moistened. (Batter will be
lightly lumpy) Spoon batter into prepared muffin cups, filling each cup two-thirds full.
Press about 1/2 teaspoon raspberry preserves into center of each muffin.
Gently fold batter over most of preserves, Bake 12-14 minutes or until light golden brown and wooden
pick inserted in center comes out clean. Cool in pan 5 minutes. Remove carefully:
serve warm or at room temperature. Dust with powdered sugar just before serving
Yields: 24 mini muffins

CHRISTMAS CRANBERRY PUDDING

Saw this and just wanted to share as it is so tasty and great for the upcoming holidays. If you are a lover of cranberry then this one's for you.

The ingredients you will need are as follows:    

6 tbsp. butter

3/4 cup sugar

2 eggs

2 1/4 cup sifted all-purpose flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 cup cranberries

1/2 cup chopped pecans

Cream the butter and sugar in a large bowl. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to the creamed mixture, alternating with milk. Stir in the cranberries and pecans. 

Turn into a greased 6-cup mold and cover with foil. Press foil tightly around edge and secure with string. Place mold on a rack in a kettle and pour enough water into kettle to come halfway up on mold.

Bring water to a boil and cover tightly. Reduce heat to simmer. Steam for 2 hours. Let stand for 10 minutes, then unmold. Pudding may be refrigerated for several days or cooled, wrapped and frozen for several months. 

Thaw in refrigerator, if frozen, then wrap in foil. Bake at 325 degrees for about 45 minutes. 

Makes 10 to 12 servings.

Now there is eggnog dessert sauce that complements this recipe 

1 cup butter

1 1/2 cup sugar

1 cup commercial eggnog

1 tbsp. rum( you can omit the rum if this will be also served to children)

Mix well and pour over dessert  and enjoy

Adapted from cooks.com

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