Pumpkin Donut Muffins Deanna Branaugh 24 to 30 mini muffins Muffins: ¼ cup unsalted butter (softened) ½ cup sugar 1 large egg ½ tsp. vanilla ½ cup pumpkin puree 1 cup flour ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. kosher salt ½ tsp. all spice ½ tsp. cinnamon Topping: ¼ cup unsalted ½ cup granulated sugar 1-½ Tbsp. cinnamon In a mixer, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in pumpkin. Add flour and other dry ingredients. Fill mini muffin cups with liners. Fill about half full. Bake at 375 degrees for 10 minutes. Cool on wire rack. Meanwhile, melt butter and set aside. Mix cinnamon and sugar in a separate bowl. Dip each muffin top in melted butter, then into cinnamon/sugar mixture. Repeat until all muffins are dipped. Store in air tight container. Best if eaten fresh. Blueberry Zucchini Cake With Lemon Buttercream Deanna Branaugh Ingredients 3 eggs (lightly beaten) 1 cup oil 3 tsp. vanilla 2-¼ cup white sugar 2 cups shredded and drained zucchini 3 cups flour 1 tsp. salt 1 tsp. baking powder ¼ tsp. baking soda 1 pint fresh blueberries (you can reserve a few for garnish) Lemon Buttercream 1 cup butter - room temp. 3-½ cups powdered sugar 1 lemon juice and zest (about 2 tsp.) 1 tsp. vanilla extract 1/8 tsp. salt Preheat oven to 350 degrees Prepare two 9” round cake pans (greased and floured) In a large bowl, beat eggs, oil, vanilla and sugar with mixer. Fold in drained and squeezed zucchini. Slowly add in flour, salt, baking powder and baking soda. Gently fold in blueberries. Divide between 2 pans. Bake for 35-40 minutes in preheated oven until knife inserted in cake comes out clean. Cool for 20 minutes in pans then turn out onto wire racks to cool completely. Lemon Buttercream Combine butter, sugar and salt and beat until well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy. Fold in lemon zest. Put in between layers and on top. Fresh Pickled Cucumber Refrigerator Pickles (Can be stored in refrigerator for 2 months!) Deanna Branaugh Mix and set aside: 7 cups unpeeled thinly sliced cucumbers 1 cup sliced onions 1 cup sliced bell peppers 1 tsp. salt Mix and put in pan and bring to a boil: 1 cup white vinegar 2 cups sugar 1 tsp. celery seed 1 tsp. mustard Remove from heat and let cool for an hour. Put in jars or bowl and store in refrigerator. Makes 2 quarts (can add garlic, jalapenos if desired). Slumberland and Tempur-pedic Partners In Good Sleep! The Best Nights Sleep ~ For Every Body! 2401 Broadway, Yankton • 605-665-3719 • slumberland.com Monday-Friday 10am-8pm, Saturday 10am-6pm, Sunday Noon-6pm HERVOICEvSEPTEMBER/OCTOBER 2017v21