BLUEBERRY MUFFIN RECIPE FROM CHRISTINA

INGREDIENTS

 ½ cup softened butter

1 ¼ cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

½ teaspoon salt

2 teaspoons baking powder

 ½ cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar

 

The recipe also calls for mashing a half cup of berries and adding them to the batter.

This produces a very moist muffin, one that will stay fresh longer.

 

Step 1 Preheat the oven to 375.

Step 2 Cream the butter and 1 1/4 cups sugar until light.

 Step 3 Add the eggs, one at a time, beating well after each addition. Add vanilla.

Step 4 Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

 Step 5 Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Step 6 Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Step 7 Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last

Sweet Cherry Pie

2-16 oz. cherries- drain and reserve 1 c liquid
1 1/2 c sugar
1/3 c cornstarch
1 TBSP oleo
3-4 drops almond extract

Combine 3/4 c sugar, cornstarch and salt Stir in 1 c reserved liquid.
Cook and stir until thickened and bubbly.
Cook and stir 1 more minute.
Remove from heat. Stir in remaining 3/4 c sugar, cherries, butter and almond extract.
Fill pie shell 375 degress Cover edges Bake 25 mins. Remove foil. Bake 25 mins. more.

Icing

1 stick oleo
1 cup Crisco
1 cup sugar 1 tsp vanilla
1/2 c milk
1/4c flour

Marshmallow cream

Put in bowl and mix for 20 minutes

Apple & Pecan Stuffed Sweet Potatoes

These were a big hit at Sunday dinner. I served them with pork roast.

6 medium sweet potatoes (about 8 oz. each)
1/2 c butter, cubed
1/4 c packed brown sugar
1 medium apple chopped small
1/4 c chopped pecans

Scrub and pierce potatoes. Place on foil lined baking pan. Bake at 400 deg for 45-60 minutes until tender.
When cool, cut a thin slice form each potato, discard.
Scoop out pulp, leaving 1/4 inch thick shells, and put in large bowl.
Mash with butter, brown sugar. Fold in apples and pecans.
(Next time I will add a little cinnamon)
Spoon into potato shells. Return to baking pan. Bake 15-20 mins or until heated through.
I  made these in the afternoon and then they were already to pop in the oven. They did take a little longer than 20 mins since they had cooled considerably.

LEG OF LAMB

This turned out wonderful.. We used the leftovers for gyros.

1 -5 lb Leg of Lamb
Olive oil
Lemon Juice
Rosemary
Thyme
Pepper

Combine and marinate meat. I put it in the bottom of a large roasting pan and turned leg occasionally. I marinated it only about 3 hours. Pour off marinate. Place leg in roasting pan with a little water. Bake uncovered.

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

How to Carve- Carve into slices the length of the bone. When you hit bone, then cut Perpendicular on bone in slices. Then slice the length of bone under slices.
http://www.realsimple.com/food-recipes/how-to-carve-a-leg-lamb-10000001037974/index.html

VENSION MEATLOAF

1 egg
bacon grease
1 can 8 oz tomato sauce
3/4 medium onion finely chopped
3/4 cup dry bread crumbs
3/4 tsp salt
pepper
1 lb. ground vension
2 TBSP brown sugar
1 TBSP white vinegar
garlic powder
parsley
Parmesan cheese

In large bowl, lightly beat egg; add tomato sauce, onion, crumbs, spices and cheeses. Place in ungreased loaf pan. Place bacon strips on top of meatloaf. Bake uncovered at 350 degrees for 70 minutes or until meat thermometer reads 160 degree. Yield 4-6 servings.

BACON SPINACH SALAD

5 Cups torn spinach
1 c sliced fresh mushrooms
1/2 cup thin sliced red onions
4 slices fried bacon crumbled
2 hard cook eggs cut in wedges
Catalina dsg.

Jazz it up- Add 2 boneless skinless chicken breast halves, grilled and cut into strips