Richard Goellner (The Realtor that Cooks)
Coldwell Banker Realty

Zaiga's-FL Blueberry Streusel Muffins

  

Zaiga’s Blueberry Streusel Muffins

2 cups all purpose flour (King Arthur flour works best)

1 ½ tsp baking powder

½ tsp salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 xlg or jumbo eggs, at room temperature

2 tsp vanilla extract

½ cup whole milk

Fresh grated rind from 1 lemon

1 tbsp fresh lemon juice

2 cups blueberries, fresh or frozen

STREUSEL TOPPING

4 tbsp sugar

1 tbsp flour

2 tsp olive oil

INSTRUCTIONS

Preheat oven to 425 degrees

Lightly grease a muffin tin with cooking spray or vegetable oil, or line with TALL tulip-style paper muffin liners.

Prepare streusel topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside. 

In a large bowl, beat butter and sugar until light and fluffy. 

Add eggs, vanilla and milk, lemon rind and juice. 

Add flour mixture and stir until just combined.  Do not overmix.  Fold in Blueberries. 

Fill cups 2/3 full, put 1 tsp of streusel mix on top of each muffin.

Place muffin tin into oven, turn oven temp down to 350 degrees.

Bake 30 – 35 minutes.  Do toothpick test remove muffins to cool on wire rake

 

They freeze well.

Jackie-Ohio Norwegian Crown Cookie

                         

                               

           

 

 

 

 

 

 

 

Jackie's Norwegian Crown Cookies

INGREDIENTS:

1/2 cup butter

2 hard boiled egg yokes

1/4 cup sugar

1 cup flour

1/2 tsp vanilla

INSTRUCTIONS:

Cream together butter, hard boiled egg yokes, add sugar, flour and vanilla.

Drop very small size of a quarter spoonful on a cookie sheet.

Bake at 350 degrees for 12 minutes.  You will want to bake until set not brown.

Let cool and enjoy!  Best cookie ever!

ENJOY!

 

 

Patti's-Palm Coast-Chocolate Chip Cookie

 

Patti's "World Class" Chocolate Chip Cookies

9 INGREDIENTS:

Makes 18 large cookies
Refrigerated
1 Egg, large

INSTRUCTIONS:


1 ½ cups All-purpose flour
1 tsp Baking soda
½ cup Brown sugar, firmly packed light
2 ¼ cups Chocolate chips, semisweet
6 tbsp Granulated sugar
½ tsp Salt
1 tsp Vanilla extract
Dairy
½ cup Butter, unsalted
Bake @ 350 for 13 minutes

ENJOY!

Darlene's - Palm Coast Caramel Corn

Realtor that cooks, homes, for sale, Caramel Popcorn, Coldwell Banker, Rich Goellner,sold

 

DARLENE'S "NO FAIL" CARAMEL CORN

INGREDIENTS:

Mazola pure cooking spray

4 quarts popped popcorn

1 cup brown sugar

1/2 cup Karo light or dark corn syrup

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon baking soda 

1 teaspoon pure vanilla extract

DIRECTIONS:

Spray large shallow roasting pan with cooking spray.  Add popcorn and place in preheated 250 degrees F oven while preparing caramel.

Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan.  Stirring constantly, bring to a boil over medium heat.  

Boil 5 minutes without stirring.  Remove from heat.  Stir in baking soda and vanilla, mix well.

Pour caramel over warm popcorn, stir to coat evenly.

Bake for 45 minutes, stirring occasionally.  Remove from oven and spread on foil that has been sprayed with cooking spray.  

Cool: break apart.  Store in tightly covered container.

ENJOY!

 

Katie's-LA 2 Ingredient Cupcakes

 

Realtor that cooks, homes, for sale, Cream Cheese Frosted Spice Pumpkin Cupcakes, Coldwell Banker, Rich Goellner, sold

 

Katie's 2-Ingredient Cream Cheese Frosted Cupcakes

INGREDIENTS:

1 15.25 oz box spice cake mix

1 15 oz can pumpkin puree

FROSTING:

2 cups powdered sugar

1 cup whipped cream cheese

INSTRUCTIONS:

For the cupcakes: preheat the oven to 350 degrees F.  Line a 12-cup cupcake pa with paper liners and set aside.

Combine the spice cake mix and pumpkin puree in a bowl.  Beat with an electric mixer on medium speed until smooth.  Portion the mixture into the prepared cupcake pan.  Bake until a toothpick inserted in the centers comes out clean.  12 to 17 minutes.  Let cool completely.

For the frosting:  Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl.  Beat with an electric mixer until smooth.  Frost the cupcakes with an offset spatula.

ENJOY!

Betty-NY mClassic Bisquick Peach Cobbler

 

 

Realtor that cooks, homes, for sale, Peach Cobbler, Coldwell Banker, Rich Goellner, Sold

 

Betty's Classic Bisquick Peach Cobbler

INGREDIENTS:

1 cup Original Bisquick mix

1 cup milk

1/2 tsp ground nutmeg

1/2 cup butter, melted

1 cup sugar

1 can (29 oz) sliced peaches, drained.  You can also use canned cherries, blueberries and apples in place of peaches.

INSTRUCTIONS:

Heat oven to 375 degrees.

Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish.  Stir in butter until blended.  Stir together sugar and peaches; spoon over batter.

Bake 50 to 60 minutes until golden.

ENJOY!

 

Ms. Weller's Oatmeal Raisin Cookies

Realtor that cooks, homes, for sale, Oatmeal Raisin Cookies, Coldwell Banker, Rich Goellner,sold

 

Ms. Weller's Oatmeal Raisin Cookies

INGREDIENTS:

1 cup raisins

1 1/4 cups all-purpose flour

1 Tbsp plus 1 tsp ground cinnamon

1 tsp baking soda

1 1/2 tsp fine sea salt

1 1/2 sticks slightly softened butter

1 cup light brown sugar, firmly packed

6 Tbsp granulated sugar

2 cups old-fashioned or rolled oats

1 extra-large egg

1 1/2 tsp vanilla extract

INSTRUCTIONS:

Soak raisins in hot water for 30 minutes then drain.

Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt. 

Using an electric mixer fitted with paddle attachment, cream together butter and sugars in medium speed until light and fluffy, scraping down frequently.  Take care not to overbeat.

Add flour to creamed butter and sugar and mix on low speed until combined.  Mix in oats, follow by drained raisins, egg and vanilla.

Use a 1/4-cup measure to scoop dough onto a parchment-paper lined baking sheet.  Flatten each blob with a base of measuring cup.  Cover baking sheet with plastic wrap and refrigerate 4 days (optional).

To bake cookies:  Preheat oven to 350 degrees.  Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes.  Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.  Makes 14 cookies 

NOTE:  

Ms. Weller uses Quaker Old-Fashioned Oats.  She prefers them to both the quick-cooking and steel-cut varieties.  You can choose a different brand, so long as they're marked "old-fashioned" or "rolled".  You don't have to let the dough rest four days before baking, but the depth of flavor you'll get makes the cookies more than worth the wait.

ENJOY!