Recipes

Blueberry Muffins - #1

1 cup fresh or frozen blueberries

1 ¾ cup plus 1 TBL flour divided

½ cup sugar

1 tsp. baking powder

½ tsp baking soda

1 tsp. nutmeg (I added cinnamon)

¾ tsp. salt

1 egg

1 cup sour cream

1/3 cup milk

Preheat oven to 400 F. Grease 12 two ½" muffin cups.  Toss blueberries with 1 TBL flour.

Combine 1 ¾ cup flour, sugar, baking powder, baking soda, nutmeg/cinnamon and salt. Set aside

Beat egg, sour cream and milk

Stir into flour mixture until just combined (batter will be lumpy)

Stir in blueberries until evenly distributed.  Fill muffin cups 2/3 full with batter.

Bake about 20 mins. Until golden brown.

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Blueberry Muffins - #2

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

1.   Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners

2.   Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.   To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.   Bake for 20 to 25 minutes in the preheated oven, or until done.

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Easy No Knead Crusty French Bread - Made in a Dutch oven or heavy pan.

This is yummy and you get chewy crusty French bread just like the bakery.

1/2 tsp. dry yeast
1 1/2 cups warm water
3 cups bread flour
1 1/2 tsp. salt
Cornmeal or wheat bran for dusting (optional)
Dutch Oven with lid, or large heavy pot with lid

In a large bowl, dissolve yeast in water.  Add the flour and salt, stirring until blended.  The dough will be shaggy and sticky.  Cover the bowl with plastic wrap.  Let the dough rest at room temperature (70 degrees or so) for at least 8 hours, or preferably 13-18 hours.  I usually mix dough the night before and bake it the following day.

The following day, stir down the dough and then place it on a floured surface to shape.  Shape into a round form, using just enough flour to keep it from sticking.  Place this shaped loaf on a tea towel that is generously floured (or cornmeal or wheat bran).  This keeps it from sticking to the towel as it rises. Dust the top of loaf with more flour, or wheat bran/cornmeal and place another tea towel on top to keep it from drying out as it rises.  Let dough rise for 1 hour (1.5 hours max).  If you let it rise past that amount, it could get larger air bubbles inside.

About 20 minutes before dough is ready to bake, place a Dutch oven or heavy pot with a lid in the oven and heat to 475 F degrees.  When dough is ready, carefully remove the VERY HOT Dutch lid on pan and carefully lift the towel and turn the risen loaf upside down into the pan.  Put the hot lid back on Dutch oven and back into oven and bake for 30 mins.  After 30 mins. remove Dutch oven lid and bake another 10-15 mins. until loaf has a nice golden brown crust.  Remove bread from Dutch oven and cool on rack for 1 hour before slicing.  Enjoy.

Cheeseburger Soup  - One of the easiest and best tasting soups 
1/2 lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbs butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup all-purpose flour
8 oz Velveeta (2 cups)
1 1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.  Yield: 8 servings

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil - I used half oil and half applesauce
3 teaspoon vanilla extract
2 1/4 cups sugar - I used only 2 cups
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon

1 pint fresh blueberries
Preheat oven to 350 degrees F.    Lightly grease 4 mini-loaf pans (my batter filled 6).  In a large bowl beat together eggs, oil, vanilla and sugar.  Fold in zucchini.  Beat in flour, salt, baking powder, baking soda and cinnamon.  Gently fold in the blueberries.  Transfer to prepared mini loaf pans.   Bake 50 minutes in pre-heated oven or until a knife inserted in the center of a loaf comes out clean.  Cool in pans 20 mins. then turn out onto wire racks to cool completely.        

Peanut Butter, Oatmeal, Chocolate Chip Cookies 
2 sticks butter - soften
1 cup sugar (I used a little less)
1 cup brown sugar
2/3 cup peanut butter
1 tsp. vanilla

Mix these 6 items together well.    Then
Add 2 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt.  
2 cups oatmeal (I used 5 min. cooking type), 
12 oz. chocolate chips

Spoon onto cookie sheet.  Bake at 375 degrees for 11-13 mins. 

These do not spread a lot, so they can be put closer together than some cookies I make. They also freeze very well.