158
159
Desser ts
Desser ts
Serves: 12
2 cups all-purpose flour
2 teaspoons sugar
1 tablespoon baking powder
1 teaspoon dry oregano, crumbled
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
⅓ cup vegetable oil, divided
5 green onions, chopped
2 eggs
½ cup milk
1 (10-ounce) package frozen
chopped spinach, thawed and
well drained
7 ounces Feta cheese, cubed
Directions:
1. Combine flour, sugar, baking
powder, oregano, salt, pepper
and garlic powder in bowl; set
aside.
2. Heat 2 tablespoons of oil in sauté
pan on medium heat.
3. Sauté onions for 2 minutes.
4. Transfer onions to plate to cool.
5. In medium bowl, whisk eggs until
foamy.
6. Blend remaining oil, milk and
sautéed onions into eggs.
7. Gradually mix in dry ingredients
until smooth.
8. Mix in spinach and Feta cheese.
9. Fill 12 Silicone Cupcake Liners
⅔ full.
10. Add Extender Ring to base tray
and place muffins on 2-inch rack.
11. Bake at 300°F for 18-20 minutes.
12. Transfer muffins to cooling rack
to cool.
Serves: 8
1 unbaked 10-inch pastry shell
(homemade or readymade)
1 cup flour
1 cup granulated sugar
Pinch salt
1 cup sour cream
½ teaspoon vanilla extract
½ teaspoon almond extract
1 (1-pound) container fresh strawberries
1 (6-ounce) container fresh raspberries
1 (6-ounce) container fresh blackberries
Directions:
1. Poke several holes in pie crust
along bottom and up the sides.
2. Bake pie crust at 350°F for 15
minutes and remove from Oven to
cool.
3. While crust bakes, combine flour,
sugar, salt, sour cream, vanilla
and almond extract in large bowl
and mix until thoroughly combined
and creamy.
4. Gently fold in berries.
5. Pour berry mixture into pie crust
and spread evenly.
6. Add Extender Ring to base tray
and place pie on 1-inch rack.
7. Bake at 300°F for 45 minutes or
until pie is set.
8. Transfer to cooling rack and allow
pie to cool completely.
9. Refrigerate to chill before serving.
Tip: You can use light sour cream, but
do not use fat-free sour cream.
Spinach & Feta Muffins Berry Cream Pie
Yield: 12 cupcakes
Cupcake Ingredients:
1½ cups flour
¾ teaspoons baking soda
Pinch salt
6 tablespoons unsalted butter
1 cup sugar
1 teaspoon vanilla extract
½ teaspoon orange extract
2 eggs, room temperature
¾ cup buttermilk
Orange food coloring (optional)
Frosting Ingredients:
1 (8-ounce) package cream cheese,
room temperature
4 tablespoons butter, room
temperature
2 cups powdered sugar
2 tablespoon orange extract
1 tablespoon vanilla extract
Orange food coloring (optional)
Cupcake Directions:
1. Combine flour, baking soda and
salt in small bowl; set aside.
2. In medium pot, melt butter over
low heat and add sugar and
cook for 1 minute.
3. Remove pot from heat and mix in
extracts and eggs.
4. Gradually mix dry ingredients
into sugar mixture, alternating with
buttermilk until combined.
5. Add food coloring, 1 drop at a time,
until batter reaches desired color
6. Pour batter into cupcake liners.
7. Place cupcakes on 2-inch rack and
add Extender Ring to base tray.
8. Bake at 300°F for 12-15 minutes.
9. Open dome and remove rack.
10. Set cupcakes aside to cool 5
minutes.
Frosting Directions:
1. Beat together cream cheese and
butter in bowl.
2. Gradually mix in confectioners’
sugar while on low speed.
3. Add extract and coloring and whip
until blended.
4. Add frosting to cupcakes and
spread evenly.
Tip: Start with 2 drops of food coloring
as you’re mixing and add more, if
preferred.
Tip: You can use a piping bag to
frost the cupcakes for a different
presentation.
Orange Buttermilk Cupcakes
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