Cooking with Style: Beauty and the Feast
Who: Cancer benefit for fellow stylist’s daughter
Cost: $14 for one, $20 for two includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 109
Send checks to: Linda Hogan, 1043 Newport Rd., West Frankfort, IL 62896 or call 618-218-2428.
Cherry Almond Muffins
- 1-3/4 c. flour
- 1/2 c. plus 1 T. sugar
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/4 t. Salt
- 1/2 c. cold butter or margarine
- 1 egg
- 3/4 c. sour cream
- 1 t. almond extract
- 1/3 c. flour
- 2 T. sugar
- 2 T. cold butter or margarine
- 1/3 c. sliced almonds
- 1 - 8 oz. pkg Cream cheese softened
- 1 egg
- 1/4 t. sugar
- 1/2 t. vanilla
- 3/4 c. cherry preserves warmed
- To prepare muffins, in a bowl combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Beat the egg, sour cream and almond extract until smooth; stir into dry ingredients just until moistened. Batter will be thick.
- For topping, combine flour and sugar in small bowl; cut in butter until crumbly. Stir in almonds and set aside.
- For filling, beat cream cheese, egg, sugar and vanilla until smooth.
- Fill greased or lined muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups and swirl gently. Cover with remaining batter. Sprinkle each with topping.
- Bake at 350 degrees for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Makes 14 servings.