Lemon Muffins

Lemon Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 
  GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Pumpkin Cinnamon Rolls

Ingredients

• 2-3/4 to 3-1/4 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup solid-pack pumpkin
• 2/3 cup milk
• 2 tablespoons sugar
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  CARAMEL FROSTING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1/4 to 1/3 cup confectioners' sugar

Directions

• In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
• For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.

Multigrain Pancakes

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plus 2 tablespoons fat-free milk
• 2 eggs
• 2 teaspoons canola oil
• 2 teaspoons vanilla
  
• 2 teaspoons cinnamon
  

Directions

• In a large bowl, combine the first six ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. 8 pancakes.