Posted on

Zucchini Muffins

Zucchini muffins are a great way to sneak some veggies in while satisfying your sweet tooth. Preheat your Caliber oven to 350º F. Mix together dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and set aside. Beat eggs. Mix in the oil, sugar, zucchini and vanilla. Add mixed dry ingredients and stir well. Put baking cups in cupcake baking tins and fill with mix to about 3/4 high. Bake for 25-30 minutes. Place a toothpick in the center of the cupcake to check doneness. If the toothpick comes out clean with no batter, then the muffins are definitely done. Enjoy!

Ingredients for 24-28 muffins:
3 eggs
1 cup vegetable oil
2 1/2 cups sugar
3 cups grated fresh zucchini
1 tablespoon vanilla
3 cups flour
1 tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon baking powder
24-28 baking cups

Click to Download this Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Pumpkin Pie Muffins

These sweet treats are perfect for a Halloween party or leading up to Thanksgiving. Beat 2 sticks softened butter and 1 and 1/2 cups of sugar with a mixer until fluffy. Next, beat in 4 eggs, a 15 ounce can of pumpkin, and 1 teaspoon of vanilla. In a separate bowl, mix 2 cups of sifted flour, 2 teaspoons pumpkin spice, 1 teaspoon each of baking powder and baking soda, and 1/2 teaspoon of salt. Stir the dry ingredients into the pumpkin mixture. Bake in 18-20 lined muffin cups for 25 minutes on 350 degrees F.

Once muffins are cool, you can eat them plain or add this delicious and easy cream cheese frosting recipe: beat 8 ounces of cream cheese, 1/2 stick of butter, 1 and 1/2 cups confectioners’ sugar, and 1 teaspoon of vanilla until it thickens. Enjoy this great fall recipe!

Ingredients for 18-20 Pumpkin Pie Muffins:
2 sticks softened butter (1 cup)
1 and 1/2 cups sugar
4 eggs
15 ounce can of pumpkin
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder and baking soda
1/2 teaspoon salt

Ingredients for Cream Cheese Frosting:
8 ounces of cream cheese
1/2 stick of butter
1 and 1/2 cups confectioners’ sugar
1 teaspoon vanilla

Click to Download Recipe

For more recipes, join Caliber Culinary Corner’s monthly e-news

Posted on

Chocolate Chip Cookie Pie

Valentine’s Day Chocolate Chip Cookie Pie

The Caliber Indoor Professional Range is outfitted with a true chef-sized oven that provides even baking results thanks to its proprietary “Tri-flow   ” convection technology and ultra-efficient flue design. Making the perfect cookie is now easy with this revolutionary new design of our gas range.  Enjoy this delicious cookie pie just in time as a Valentine’s Day sweet treat!

Cream butter and sugar.  Add eggs and vanilla and beat well.  Add flour and stir well.  Fold in chocolate chips and nuts.  Pour into a well-greased baking pan, or for a true cookie pie pour in a pie shell.  Smooth out batter, and bake at 350ºF for 45-60 minutes depending on how crisp you prefer your cookie to be.

Ingredients:

  • 1/2 Cup margarine or butter (softened)
  • 2 Eggs
  • 2 Tablespoons vanilla or bourbon
  • 3/4 Cup sugar
  • 1 Cup all purpose flour
  • 1 Cup chocolate chips
  • 1 Cup walnuts or pecans (optional)
  • 9” Pastry pie shell (optional)

Click to Download Recipe

For more recipes join Caliber Culinary Corner’s monthly e-news