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Salmon Dill Biscuits
Appetizer

Salmon Dill Biscuits

3.7

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. 2 Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
  3. 3 Spoon batter into prepared muffin cups, filling each three-fourths full.
  4. 4 Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  5. 5 Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

By Reynolds KitchensR

Individual Pumpkin Pies
Dessert

Individual Pumpkin Pies

4.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
  2. 2 Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
  3. 3 Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
  4. 4 Cool a minimum of 1 hour before serving. Garnish as desired.

By ARGO, KARO and FLEISCHMANN'S

Chocolate Raspberry Cupcakes
Dessert American

Chocolate Raspberry Cupcakes

4.1

Prep
40 min
Cook
18 min
Total
63 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
  2. 2 Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
  3. 3 Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
  4. 4 Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  5. 5 Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
  6. 6 Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

By Reynolds KitchensR

Lemon Frosted Carrot Cake Cupcakes
Dessert American

Lemon Frosted Carrot Cake Cupcakes

4.4

Prep
30 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with baking cups.
  2. 2 Whisk flour, white sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl until well combined; set aside.
  3. 3 Combine carrots, oil, applesauce, egg, and vanilla extract in a bowl until well mixed; mix into flour mixture just until combined. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 16 to 18 minutes. Cool cupcakes in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely.
  5. 5 Beat cream cheese, butter, and lemon curd together in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add 1 ½ cups confectioners' sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in remaining 1 ½ cups confectioners' sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency if needed.
  6. 6 Spread frosting onto cooled cupcakes, reserving a small amount of frosting. Place coconut flakes on top frosting to make "nests." Lightly dip jelly beans (or candy eggs) into reserved frosting; place into "nests."

By Reynolds KitchensR