Small Batch Meals

1 tablespoon and 1 teaspoon butter or margarine, softened 1 tablespoon and 1 teaspoon white sugar 1 tablespooon and 1 teaspoon brown sugar 3/8 egg or 4 1/2 teaspoons egg substitute 1 tablespoon and 1 teaspoon orange juice 1/8 teaspoon vanilla extract 2 tablespoons and 2 teaspoons sour cream 1/3 cup all-purpose flour 1/8 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon ground nutmeg a pinch of salt, just pinch a few grains between your forefinger and thumb 2 tablespoons and 2 teaspoons chopped fresh or frozen cranberries TOPPING: 1 teaspoon sugar 1/8 teaspoon ground nutmeg 1. Preheat oven to 400 degrees F.  2. Using a fork, cream together the butter and sugars. 3. Add egg (or egg substitute) and vanilla, mix well. Fold in sour cream. 4. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream.  Fold in cranberries.   5. Spoon batter into greased or ...

  This recipe makes either one large cherry muffin or two small cherry muffins. 3/8 egg or 4 1/2 teaspoons egg substitute 2 tablespoons and 2 teaspoons white sugar 1-1/2 teaspoons butter, softened 2 tablespoons and 2 teaspoons all-purpose flour 1/8 teaspoon baking powder a pinch of salt (just pinch a few grains between your forefinger and thumb) 1 tablespoon and 1 teaspoon milk 2 tablespoons chopped, fresh bing cherries (not canned) 2 tablespoons chopped pecans Preheat oven to 350 degrees F. In a small bowl, beat egg (or egg substitute) and sugar together using a fork; add butter and beat well. Using a fork, whisk together flour, baking powder and salt. Add the flour mixture to the egg mixture, along with the milk. Fold in the cherries and pecans; stir just until moistened. Spoon the batter into a greased or paper-lined muffin pan and bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out cle...

1/4 cup quick-cooking oats 1/4 cup buttermilk 1/4 egg, beaten or 3 teaspoons egg substitute 2 tablespoons packed brown sugar 1 tablespoon vegetable oil 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt Preheat oven to 400 degrees.  In a bowl, soak oats in buttermilk for 15 minutes.  Stir in egg or egg substitute, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Pour batter into a greased or paper-lined muffin cup. Bake in preheated oven for 20-25 minutes (16-18 minutes if making two small muffins) or until a toothpick inserted into the center of the muffin comes out clean.  Cool in pan 5 minutes before removing from pan. Source:  Baking for One

  1/2 egg or 6 teaspoons egg substitute 1/3 cup and 1 tablespoon and 1 teaspoon white sugar 3 tablespoons vegetable oil 1/4 cup milk 1/4 teaspoon salt 1/4 teaspoon baking powder 3/4 teaspoon poppy seeds 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup all-purpose flour Ingredients for Glaze: 2 tablespoons white sugar 2 teaspoons orange juice 1/8 teaspoon vanilla extract 1/8 teaspoon almond extract 1/4 teaspoon butter, melted Preheat oven to 350 degrees. Using a fork or small whisk, beat together the eggs or egg substitute, white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well. Bake in the preheated oven in a paper lined muffin cup for 20-25 minutes. The tops should be browned and a toothpick inserted in the center should come out clean. While muffin is baking, prepare glaze, if desired. Remove muffin as soon as you can while still warm and dip the top into the glaze (see recipe for...

  1 tablespoon and 1 teaspoon butter, softened  2-3/4 teaspoons white sugar 1/8 teaspoon almond extract 2 tablespoons and 2 teaspoons all-purpose flour 2 teaspoons seedless raspberry jam   2 teaspoons confectioners’ sugar  1/8 teaspoon almond extract   1/8 teaspoon milk  Preheat oven to 350 degrees F. Cream together butter and white sugar until smooth. Mix in 1/8 teaspoon of the almond extract. Mix in flour until dough comes together. Roll dough into three balls, and place on an ungreased cookie sheet. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a small bowl, mix together the confectioners’ sugar, 1/8 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies. SOURCE:  Baking for One

·   1 tablespoon white sugar ·   3/4 teaspoon butter ·   3/4 teaspoon water ·   3 tablespoons semisweet chocolate chips ·   1/4 egg or 3 teaspoons egg substitute ·   1/8 teaspoon vanilla extract ·   1 tablespoon and 1 teaspoon all-purpose flour ·   1/8 teaspoon baking soda ·   1/8 teaspoon salt Preheat the oven to 325 degrees F.  Combine sugar, butter and water in a microwave-safe bowl and melt together.  Remove from microwave and stir in chocolate chips until melted and smooth. Mix in the egg or egg substitute and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into a greased or line muffin cup or mini bar pan. Bake for 18 to 20 minutes in the preheated oven.  Do not overbake. Cool in pan and enjoy.  SOURCE:  Baking for One

·   1/4 cup all-purpose flour ·   1/8 teaspoon ground cinnamon ·   1/8 teaspoon ground cloves ·   1/8 teaspoon salt ·   1 tablespoon and 1 teaspoon butter, softened ·   2 tablespoons and 2 teaspoons white sugar ·   1/8 teaspoon baking soda ·   2 tablespoons and 2 teaspoons unsweetened applesauce ·   2 tablespoons and 2 teaspoons walnuts, coarsely chopped (optional) Preheat oven to 350 degrees F. In a small bowl, combine walnuts (optional), flour, cinnamon, cloves and salt. Set asde. In another small bowl, cream butter and sugar with a fork until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth. Pour batter into a greased muffin cup or mini bar pan. Bake for 18 to 20 minutes or until a toothpick inserted into center of cake comes out clean. SOURCE:  Baking for One