What makes this cake so special is what happens after you bake it!!

 

It bakes for 1 and 1/2 hours.

 

As soon as you remove it from the oven, you pour this heavenly sauce over it and let it sink into the cake for an hour before inverting it…so you know it’s good!

Grandgirl's Apple Cake

Print

Ingredients

Cake:

Toggle ingredient group

• 2 cups of sugar
• 3 eggs
• 1 1/2 cups vegetable oil
• 1/4 cup of orange juice
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbsp cinnamon
• 1 tbsp vanilla extract
• 3 cups Granny Smith apples, peeled and shredded (5 to 6)
• 1 cup shredded coconut
• 1 cup chopped pecans

Sauce:

Toggle ingredient group

• 1 stick butter
• 1 cup sugar
• 1/2 cup buttermilk*
• 1/2 tsp baking soda
• *I make my own buttermilk, by mixing 1 tbsp vinegar to 1 cup of milk and let it sit for 5 minutes. So much better than buying a large amount when you don't need it.

Instructions

1. Preheat oven to 325.
2. Spray bundt pan with cooking oil spray.
3. Combine all the cake ingredients in a large bowl in the order given and mix well. Pour the batter into pan and bake for 1 1/2 hours.
4. About 10 minutes before cake is done, make the sauce. Melt butter in saucepan and stir in sugar, buttermilk, and baking soda. Bring to a boil, stirring constantly. Boil for 1 minute. It will get nice and smooth.
5. Pour this sauce over hot cake as soon as you remove it from the oven.
6. Do not take the cake out of the bundt pan yet. See the picture in the post. PLACE ANOTHER PAN UNDER YOUR CAKE PAN IN CASE SAUCE OVERFLOWS A LITTLE.
7. Let the sauce soak in for 1 hour (no longer), loosen edges by running a knife along the sides and center, and then invert it onto a serving platter. I usually slice it up to have ready to serve. It is DIVINE!!

Notes

* I have made this cake several times, and it usually turns out of the pan perfectly after loosening with a knife. If you let it sit in the sauce longer than an hour, it can be more difficult to remove.
*If cake does break when turning out, it is fine. I usually pre-slice it to take it wherever I am serving it anyway. It still looks just as good!
Source-Paula Deen-The Lady and Sons, Too! Cookbook
Please see below for tools you may need for this recipe.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Apple Peeler Corer, Long lasting Chrome Cast Magnesium Alloy Apple Peeler Slicer Corer with Stainless Steel Blades and Powerful Suction Base for Apples and Potato(Red)
• 
  Nordic Ware Pro Cast Original Bundt Pan, 12 Cup

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Be sure to check out this video on Instagram of this cool little apple peeling contraption I bought at a kitchen store last summer.  I can peel 6 apples in no time!  When my husband sees me get this gadget out, he wants to take over and play with it too!  It also slices the apples into these cool apple rings.

Other cakes you might love too:

Banana Cake with Pineapple Cream Cheese Icing

Pineapple Upside Down Skillet Cake

 

The post Grandgirl’s Apple Cake appeared first on Diary of A Recipe Collector.

 Lemon Blossoms – Mini sweet, lemony muffin treats dunked in a lemon powdered sugar glaze…perfect for a party, shower, or just because.

These Lemon Blossoms are one of my favorite treats ever!  They are the perfect little lemony bite!!  It is really hard not to eat several of these little mini treats!  You kind of find yourself thinking that because they are so small, one more can’t hurt…and then you realize you’ve eaten like six of them.

These lemon blossoms come from one of my favorite cookbooks, Paula Deen and Friends.  They are perfect to serve at showers because they are just so dainty.  I’ve updated the recipe a bit since cake mixes now come smaller, and I’ve included some tips below that work well for me!!

What do you need to make these Lemon Blossoms?

• yellow cake mix
• instant lemon pudding mix
• eggs
• vegetable oil
• powdered sugar
• lemons

Tips and Tricks I Like to Use for this Recipe:

• You want to make these with plenty of time before you need them.  They take time to set up and cool.  I like to make them the day or night before I need them.
• Don’t forget to spray the muffin tin so the lemon blossoms come out of pan easily.
• Do not overfill mini muffin tins.  A little goes a long way.  This batter will rise.  I like to use a kitchen teaspoon and fill it about half way and then use another spoon to help get it into the muffin cup.
• Batter will be very thick.  This is normal.  It’s more like a cookie dough consistency than cake batter.
• I like to remove them from the oven and let cool a few minutes and then I start removing them from the pan.  Most will come out easily if you sprayed well.  Sometimes I run a knife around the edges to loosen them a little if needed.
• I like to have the glaze ready when the muffins come out of the oven.
• I have TWO muffin pans, just to make things go faster.  This is not a requirement.  You can always take the first batch out of the pan and glaze those while you bake the second batch.

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest 

Lemon Blossoms

Yield: 48

Lemon Blossoms - Mini sweet, lemony treats dunked in a lemon powdered sugar glaze...perfect for a party, shower, or just because.

Print

Ingredients

• 1 15.25 oz box yellow cake mix
• 1 3.4 oz instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• Glaze:
• 4 cups powdered sugar
• 1/3 cup fresh lemon juice
• zest of 1 lemon
• 3 tbsp vegetable oil
• 3 tbsp water

Instructions

1. Preheat oven to 350 degrees. (325 for dark, non-stick pan)
2. Spray mini muffin tins. This is really important!!! You may want two muffin tins. If you don't have two, make the first batch, and while you glaze these you can bake the 2nd batch.
3. With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes. Mixture will be thick.
4. Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill. A little goes a long way in these cups!! I usually use a kitchen teaspoon and use another one to scrape the batter off the spoon into the muffin tin.
5. Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel. I like to make the glaze while they are baking so it is ready to use once they are baked. These do not need to cool but for a few minutes.
6. For the glaze, put powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a whisk until smooth.
7. While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
8. Using a spoon, drizzle more glaze over blossoms, if desired.
9. Let set for 1-2 hours. Store in airtight container.
10. This recipe works great if you want to make them a day ahead too!
11. Makes 4 dozen

Notes

This recipe still works well with the reduced cake mix sizes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Wilton 24 Ct. Mini Muffin Pan
• 
  Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Do you need a mini muffin pan?  We use ours all the time.  I want this 24 cup one for sure!

If you love lemon desserts, try this one:

Triple Lemon Pound Cake – It has a baked lemon curd layer!

You can find more DESSERTS RECIPES HERE.

You can find ALL RECIPES HERE.

For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.

Get FREE recipes delivered to you by email:  SIGN UP HERE!

The post Lemon Blossoms appeared first on Diary of A Recipe Collector.

This Chocolate Dream Trifle has to be one of my favorite desserts ever!  I would pick chocolate over any other dessert any day.  And this one right here is at the very top of my list.  The original recipe came from a Paula Deen  Magazine Chocolate Lovers issue.  It makes a very good and beautiful layered cake.  However, each time I’ve made it, I’ve told myself I should make a trifle with it.  This was a great decision indeed.  

All three delicious chocolate steps are super easy.  You just want to allow time for these steps, and I often begin by making the cake and the mousse the day before I need it.  The next day, I make the icing, let it cool, and then begin to assemble the trifle.

Not only is this cake gorgeous as a large trifle, but it is perfect in these individual dessert cups!  I made these for my daughter’s prom dinner, and they were a hit!  It’s definitely a little more time consuming making individual cups, but it is perfect for a party.  This recipe makes about 30 individual treat cups.

What do you need to make this Chocolate Dream Trifle?

For the cake:

• all purpose flour
• granulated sugar
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• milk
• brewed coffee
• vegetable oil
• 2 large eggs

For the chocolate mousse:

• 1 envelope unflavored gelatin
•  cold water
• boiling water
• sugar
• cocoa powder
• heavy whipping cream

For the Chocolate Fudge Frosting:

• sugar
• heavy whipping cream
• unsweetened chocolate squares
• butter
• powdered sugar

Chocolate Curls:

• semisweet chocolate chips
• shortening

Connect with Diary of a Recipe Collector!  Follow us on social media, so you never miss a recipe!

Email Subscription | Facebook | Instagram | Pinterest

Chocolate Dream Trifle

Print

Ingredients

Chocolate Cake:

Toggle ingredient group

• 2 cups all-purpose flour
• 2 cups of sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup milk
• 1 cup brewed coffee
• 3/4 cup vegetable oil
• 2 large eggs

Chocolate Mousse:

Toggle ingredient group

• 1 envelope unflavored gelatin
• 3 tbsp cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup cocoa powder
• 3 cups heavy whipping cream

Chocolate Fudge Frosting:

Toggle ingredient group

• 1 cup sugar
• 1 cup heavy whipping cream
• 5- 1 oz. squares unsweetened chocolate, chopped
• 10 tbsp butter
• 1 cup powdered sugar

Chocolate Curls:

Toggle ingredient group

• 3 tbsp semisweet chocolate chips
• 1 tbsp shortening

Instructions

1. For the cake:  Preheat oven to 350 degrees.  Spray a 13 x 9 pan with cooking oil spray.  Mix all the dry ingredients.  Add oil, milk, coffee, and eggs.  Beat with electric mixture until smooth.  Bake 25-30 minutes or until a toothpick inserted in center comes out clean.    Let cool completely.

2. For the mousse:  In a small bowl, mix gelatin and cold water.  Let it stand for 2 minutes.  Add boiling water and stir.  In another small bowl, combine cocoa powder and sugar.  In a large bowl or using a stand mixer bowl, beat whipping cream at medium speed until foamy.  Gradually add cocoa/sugar mixture.  Beat until stiff peaks form.  Stir in gelatin mixture.  Cover and chill in fridge for 4 hours.

3. For the icing:  In a medium saucepan, bring sugar and cream to a boil over medium-high heat.  Reduce heat and simmer for 5 minutes while stirring often.  Remove from heat, add butter and chocolate.  Stir until smooth.  Let cool for 10 minutes.  Whisk in powdered sugar.  Let it continue to cool.

4. Chocolate Curls:  Melt semisweet chocolate chips with 1 tbsp shortening in microwave stirring ever 20 seconds until melted. Pour this mixure into the bottom of a large sheet pan. Spread it out into a thin layer. Place pan in freezer for 5 minutes. Remove from freezer and use a spatula to slowly lift up and curl chocolate. Work quickly. If curls stop forming, stick it back in the freezer for a few minutes. Keep curls in freezer until ready to use.

5. Assemble the trifle:  Cut cake into large cubes.  Layer the bottom of the trifle with cake.  Layer chocolate mousse followed by chocolate icing.  Repeat layers two more times.  Top with grated chocolate and chocolate curls.

* For small trifle cups, place a small amount of cake in the bottom. Use a piping bag to pipe in a little chocolate mousse. Drizzle with chocolate icing. I also put a little of the icing at a time in a piping bag to make drizzling easier. Repeat layers one more time. Top with small chocolate curls.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Piping Bags, Pastry Bags 12 Inch 100pcs, Disposable Icing Piping Pastry Bags For Cookie/Cake Decorating Supplies, Anti Burst And Non-Slip Thicken Cake Decorating Bags.
• 
  EASERCY 50 Pack 5 oz Plastic Dessert Cups with Lids Parfait Cups with Lids Appetizer Cups for Party Mini Dessert Cups with Spoons Clear Plastic Cups with Lids Pudding Fruit Ice Cream Cups

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other recipes you might like:

Chocolate Praline Trifle

Best Chocolate Sheet Cake Recipe

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Chocolate Dream Trifle appeared first on Diary of A Recipe Collector.

These are great little seafood burgers that come from Paula Deen’s first cookbook, The Lady and Sons.  They use can tuna.  I’ll admit that I was a little skeptical at first.  However, my sister made them and told me how good they were, so I gave them a try.  Boy, was I glad I did.  They are super simple and really tasty!

Recipe:  (Slightly adapted from  Paula Deen’s first cookbook)
2 6oz. cans solid white tuna
1/2-3/4 cup breadcrumbs
2 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tbsp chopped pimento
1 tbsp fresh lemon juice
1 1/2 tsp horseradish (this ingredient really makes it great)
1 clove garlic, minced
Seasoned salt or creole seasoning
1 tbsp vegetable oil
4 hamburger buns, buttered and toasted under broiler
shredded lettuce and sliced tomatoes
mayo

In a large bowl, combine tuna, breadcrumbs, and eggs.  Stir lightly.  Add onion, celery, pimento, lemon juice, horseradish, garlic, and seasoning.  Mixture will be wet, but you can add more breadcrumbs if needed.  Form the mixture into four patties.  Heat oil in a non-stick skillet over medium heat.  Cook, covered, until golden brown and flip and cook for about 5 more minutes.
Serve on buttered and toasted buns with mayo and  topped with lettuce and tomatoes.

Enjoy!

The post Tuna Cake Burgers appeared first on Diary of A Recipe Collector.

Farmer's Pork Chops

Print

Ingredients

• 6 medium potatoes, peeled and sliced 1/4 thick
• 1/2 medium onion, sliced thinly into half rings
• Salt and pepper
• 1 cup flour
• seasoned salt or creole seasoning
• 5 center cut pork chops, 1/2 inch thick
• 2 tbsp vegetable oil
• White Sauce:
• 1 stick butter
• 1/2 cup flour
• 1 to 2 tsp salt
• 1/2 to 3/4 tsp pepper
• 4 cups milk

Instructions

1. Preheat oven to 350 degrees. In a large casserole dish, layer half of the potatoes and half of the onion. Season with salt and pepper. Repeat with other half of potatoes and onions and salt and pepper.
2. Prepare the white sauce by melting the butter in a large sauce pan. Turn off heat. Stir in flour. Add salt and pepper.
3. Over medium heat, add milk, 1 cup at a time. Bring to a boil and stir frequently. Reduce heat and simmer 1 to 2 minutes. Sauce should thicken. Then let set a minute.
4. Pour sauce over potatoes and bake for 15 minutes, uncovered.
5. While potatoes are cooking. Season pork chops with seasoned salt. Dredge pork chops in a little flour. Lightly brown in vegetable oil. Do not cook them completely.
6. Remove potatoes from oven and place pork chops on top of potatoes as they are removed from the pan. Arrange pork chops until they all fit.
7. Bake at 350 degrees for 45 minutes, uncovered. The sauce will come out bubbly and so good after baking under the pork chops! Serve with a vegetable side. Enjoy!!

Notes

Adapted from The Lady & Sons cookbook

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other recipes you might enjoy:One-Pot Cabbage Casserole

Crescent Chicken

Connect with Jaren:

Blog | Facebook | Pinterest | Instagram | Bloglovin | Twitter

The post Farmer’s Pork Chops appeared first on Diary of A Recipe Collector.

Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding - Hands down the best Banana Pudding recipe you will ever make!!

Print

Ingredients

• 2 bags Pepperidge Farm Chessman Cookies
• 6 to 7 bananas, sliced
• 2 cups milk
• 5 oz. box instant French vanilla pudding
• 8 oz. block cream cheese, softened
• 14 oz. can sweetened condensed milk
• 12 oz. container of Cool Whip

Instructions

1. Line bottom of 9 x 13 with 1 bag of cookies.
2. Layer sliced bananas on top.
3. Blend milk and pudding mix with a whisk for about a minute. It will thicken.
4. In a separate bowl, beat cream cheese and sweetened condensed milk until smooth. Fold in Cool Whip. Add to pudding mixture, stirring well.
5. Pour over cookies and bananas.
6. Top with layer of cookies.
7. Refrigerate until ready to serve. *Allow at least 4 hours to chill before serving. Works great made the night before.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Cuisinart Baking Dis
• 
  The Pioneer Woman Adeline 9" x 13" Glass Baker
• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Other Desserts You Will Love:

Best Ever Heath Bar Poke Cake

Crescent Apple Cheesecake

Follow on Instagram for More Recipes and Fun!!

You can find more MAIN DISH RECIPES HERE.
You can find ALL RECIPES HERE.
For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER.
Get FREE recipes delivered to you by email: SIGN UP HERE!

The post Not Yo’ Mama’s Banana Pudding appeared first on Diary of A Recipe Collector.

Taco Spaghetti Bake

Print

Ingredients

• 1 1/2 lbs. ground beef
• 1 small onion, chopped
• 6 tbsp butter
• 1/2 cup flour
• 1 1/2 cups milk
• 1 15 oz can tomato sauce
• 1 can diced tomatoes (I used fire roasted)
• 1 16 oz. block Colby Jack cheese, shredded
• 1 8 oz. block of Pepperjack cheese, shredded
• 2 tbsp cilantro, chopped
• 1 tbsp ground cumin
• 2 tsp chili powder
• 1/2 tsp-1 tsp salt
• 1 16 oz. package of angel hair pasta, cooked to al dente
• Toppings: green onions, sliced black olives, cilantro

Instructions

1. Preheat oven to 350. Spray casserole dish with nonstick cooking spray.
2. In a large pot, brown ground beef and onion. Remove all of beef mixture to large bowl when cooked.
3. Add butter to same pot. Melt butter over medium heat. Whisk in flour constantly for 2 minutes. Reduce heat to medium low. Gradually add in milk and tomato sauce. Continue to slowly whisk to combine with flour mixture.
4. Add in diced tomatoes. Cook, stirring occasionally, for 10 minutes or until mixture has thickened.
5. Add beef mixture back to pot, shredded cheeses (reserving 1/2 cup of each for topping), cilantro, cumin, chili powder, and 1/2 tsp salt. Taste and add more salt, if necessary.
6. Stir in cooked pasta, mixing well to combine.
7. Spoon into casserole dish and top with remaining cheese. Cover with foil and bake for 30 minutes. Remove from oven and top with sliced olives and green onions and additional cilantro if desired.
8. Let cool for 10 minutes before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA
• 
  The Pioneer Woman Adeline 9" x 13" Glass Baker
• 
  Cuisinart Baking Dis
• 
  Cuisinart Baking Dis

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

And if you are looking for just the classic Italian version of this, click below.

The post Taco Spaghetti Bake appeared first on Diary of A Recipe Collector.

Well now that school has started, I need really simple suppers.  We have a First grader and a Kindergartner this year, and they both have homework every night.  Needless to say, with them being so young, I pretty much have to be right there by their side to do each activity…..soooo I don’t have much time to cook.  Well these sandwiches are a super easy weeknight supper and great for a busy homework night.  I usually have all the ingredients to make them.  My husband loves avocados, so he is perfectly happy when we put them on a sandwich!

Recipe:
Source-Paula Deen
4 slices of wheat bread, buttered then toasted in skillet
6-8 slices of bacon
4 oz. cream cheese
1 tsp. dried parsley
1 tsp minced green onions
salt and pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled and sliced

Cook bacon in a small skillet until crispy.  Meanwhile butter and toast bread in another small skillet, flipping to toast both sides.  In a small bowl, mix cream cheese, parsley, and green onions.  Salt and pepper to taste.  Spread this on each slice of bread.  
Reserving some of the bacon grease, fry the eggs over medium low heat.  Crack yolks and flip.  Place each egg on a prepared toast.  Top with bacon, avocado and tomato slices.  Finally top with another slice of toast.  
Super quick and easy!  Enjoy!

The post Fried Egg and Avocado Sandwiches appeared first on Diary of A Recipe Collector.

Here’s a super simple recipe for cornbread when you want something a little different.  This would be great for a Labor Day BBQ or as a nice side to a soup this fall.  They are really moist and delicious!

Vidalia Onion Cornbread Muffins

Yield: 1 dozen

Print

Ingredients

• 1/2 stick butter
• 1 large Vidalia onion, chopped
• 1 (8 oz) package cornbread mix
• 1 egg, beaten
• 1/3 cup milk
• 1 cup sour cream
• 1 cup Cheddar cheese, divided
• 1/4 tsp salt
• 1/4 tsp dried dill weed (optional)

Instructions

1. Preheat oven to 450 degrees. Spray a muffin tin with cooking spray.
2. In a saucepan, melt butter and saute onion until tender for about 3 to 5 minutes. Remove from heat to cool for a few minutes. In a bowl, mix the remaining ingredients, only using 1/2 of the cheese. Mix in the onion mixture. Pour into muffin tin. Top with other 1/2 of cheese. Bake until golden brown for about 15-25 minutes depending on your oven. Test for doneness with toothpick. Allow them to cool a bit, and then remove them from the pan.

Notes

Source: Paula Deen

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

• 
  Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
• 
  Rachel Ray Muffin Pan

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

The post Vidalia Onion Cornbread Muffins appeared first on Diary of A Recipe Collector.

I’ve made them for brunches and to go with our suppers.  No matter what the occasion, no one can eat just one.  They are mini…so you don’t have to feel so bad, right?

Sour Cream Butter Biscuits

Yield: 36

Print

Ingredients

• 2 cups SELF-RISING flour
• 1 cup (2 sticks) butter, at room temperature
• 1 cup sour cream

Instructions

1. Preheat oven to 400.
2. Mix the flour and butter; add the sour cream.  Blend well.
3. Place a spoonful in mini muffin tins.
4. Bake for 8 to 10 minutes, or until golden.
5. *Often I'll cut this recipe in half if it is just for my husband, myself, and the kids.

Notes

Source: The Lady and Sons, Too! cookbook

DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

The post Sour Cream Butter Biscuits appeared first on Diary of A Recipe Collector.