Baking with Betty

Apr 29, 2017

This week's column is dedicated to Maho, Ina and Ami Hisakawa — a family of beautiful musicians.

Hidden Secret Muffins


1 (8 ounce) package cream cheese, softened

1 egg

1/3 cup sugar

1 tablespoon grated orange rind


1 cup (2 sticks) butter, softened

1-3/4 cups sugar

3 eggs

3 cups flour

2 teaspoons baking powder

1 cup milk

1 teaspoon almond extract

1 cup slivered almonds

Preheat oven to 375 degrees

Prepare filling by beating ingredients and setting aside. Prepare batter, cream butter and sugar until light and fluffy. Add eggs one at a time and beat after each addition. Mix flour and baking powder and add alternately with milk to butter-sugar mixture. Begin and end with flour. Add almond extract and fold in almonds. Fill 26 sprayed, floured muffin cups half full of batter. Spoon 1 heaping tablespoon filling in each muffin cup and top with remaining batter. Bake muffins for 20 to 25 minutes or until muffin bounces back when pressed on or are light brown.

Guess-What Bars

1 (10 ounce) bag original corn chips

1 cup sugar

1-1/3 cups light corn syrup

1 cup creamy peanut butter

1/2 cup chopped peanuts

1 1/3 cups white chocolate chips

Butter a 9x13-inch baking dish. Crunch corn chips in bag and spread evenly over bottom of baking dish. In saucepan on medium heat, bring sugar and corn syrup to a boil or until sugar dissolves completely. Remove from heat and stir in peanut butter until smooth. Pour corn syrup - peanut butter mixture over corn chip bottom and then immediately sprinkle peanuts and chocolate chips on top. Set aside till chips melt. Cut into large bars.

$ Million Dollar Pie

24 round, buttery crackers, crumbled

1 cup chopped pecans

4 egg whites (absolutely no yolks)

1 cup sugar

Preheat oven to 350 degrees. In a bowl, combine cracker crumbs with pecans. In separate mixing bowl, beat eggs until stiff and slowly add sugar while still mixing. Gently fold crumbs and pecan mixture into egg whites. Pour into pie plate, bake for 20 minutes and cool before serving.

Chocolate-Hurricane Cake

1 cup chopped pecans

1 (3 ounce) can flaked coconut

1 (18 ounce) box German chocolate cake mix

1 /3 cup oil

3 eggs

1 stick butter, melted

1 (8 ounce) package cream cheese, softened

1 (16 ounce) box powdered sugar

Preheat oven to 350 degrees. Spray 9x13-inch baking pan and cover bottom with pecans and coconut. In mixing bowl, combine cake mix, 1-1/4 cups water, oil and eggs and beat well. Carefully pour batter over pecans and coconut. In mixing bowl, combine butter, cream cheese and powdered sugar and whip to blend. Spoon mixture over batter and bake for 40 to 42 minutes. (You can not test for doneness with a toothpick because cake will appear sticky even when done.) The icing sinks into bottom as it bakes and forms white ribbon inside.

Our thought for the week: "We cannot control the world, but we are each of us the Captains of our own souls." Rabbi David Wolpe

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