Buttermilk Blueberry Muffins
by Nancy Miles & Shawn Bucher
This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer's Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too. I invite you to check out their cookbooks as well. I've posted their links at the bottom of the page. ENJOY
Shawn's link is:
Nancy's Link is:
Sour Cream
Join Alli today as she discusses the history and health benefits of sour cream, and watch her make a recipe for Vegan Sour Cream.
Buttermilk Blueberry Muffins
This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer's Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too.
Shawn's link is:
Nancy's Link is:
BUTTERMILK BLUEBERRY MUFFINS
Makes 1 ½ dozen
5 Tbsp. Butter or Canola or Vegetable Oil
1 cup Sugar
2 large Eggs
½ tsp. Vanilla Extract
1 Tbsp. Baking Powder
½ tsp. Baking Soda
3 cups Cake Flour
½ tsp. Salt
1 tsp. Lemon Zest
1 cup Buttermilk
1 cup Frozen Blueberries
PROCEDURE:
1. Pre-heat Oven to 350 degrees and gather all ingredients together.
2. Mix Sugar, lemon zest, oil or butter, vanilla and egg together until soft and thick.
3. In a separate bowl, mix Baking Powder, Cake Flour, Salt and Baking soda together. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Add dry ingredients to wet mixture, alternating with Buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Fill any unfilled spots in muffin containers with water to ensure muffins cook evenly.
8. Cook in the oven for approximately 15 minutes and remove from oven and let cool for 1 to 2 minutes before removing from baking pan.
Summer Treats: Fabulous Rhubarb Muffins
Happy Monday, Friends!!!
It's BC Civic Day here, so long weekend for us. I wonder though, why days off never feel enough ???? It's like, you have too many things to do, yet there aren't that many days in a week, and oh my gosh, I feel like I am cleaning the same spot over and over again, in this house ???? Living with boys, I tell ya, soooo messy ????????????????
I was bored of cleaning....throughout the weekend I must add. So today I baked instead, regardless the messy house still ???? Whatever ✌????✌????
These rhubarb muffins are soooo good. No, scratch that. SUPER good while still warm, yet soooo good even at room temperature ????
2 c thawed frozen rhubarb
2 c AP flour
2 tsp BP
3/4 c sugar
A generous pinch of salt
1 c heavy/whipping cream, 33%
1 egg
1/3 c extra light olive oil
Sugar for topping
Details in the vlog ????????????????
flair cottage cheesecake with blueberry
HANNON FAVORITE THANKSGIVING SIDES
HANNON FAVORITE THANKSGIVING SIDES
SWEET POTATO SOUFFLE WITH BUTTERY PRALINE TOPPING
Serves 10
6 medium sweet potatoes
½ cup unsalted butter
4 large eggs
2 teaspoons vanilla
1 teaspoon salt
½ teaspoon cinnamon
1 cup sugar
½ cup unsalted butter, room temperature
1 ½ cup brown sugar
6 Tablespoons flour
1 cup pecan chips
Set the oven to 325F. Cut ends off of sweet potatoes, peel potatoes, and cut into cubes. Boil until tender and drain. In a large bowl or in the pot used to boil them in, mash ½ cup butter into the potatoes until they’re smooth. Stir in eggs, vanilla, salt, cinnamon, and sugar. The mixture will be soupy. Butter the bottom and sides of the largest 9x13 pan or casserole dish that you have. It should have some depth. Pour the sweet potato mixture into the pan. In a medium bowl using a fork, mix together the ½ cup room temperature butter, brown sugar, flour, and pecan chips. Carefully distribute over the sweet potatoes. Bake covered for 35 minutes. Remove foil and bake uncovered 10-15 minutes more or until the middle is set.
AUNT NANCE’S JALAPENO CORN CASSEROLE
Serves 8-10
½ stick unsalted butter
1 cup chopped celery
½ cup chopped yellow onions
½ lb Velveeta cheese, cubed
1 15oz can whole corn, drained
2 14.5oz cans cream style corn
2 Tablespoons sugar
1 cup cooked instant white rice
10-12 rings jarred jalapenos, chopped
2-3 Tablespoons jalapeno juice from the jar
Set the oven to 350F. Cook rice according to package directions to yield 1 cup of cooked white rice. Set aside. In a large saucepan, melt ½ stick butter over medium low heat, and saute celery and onions until tender. Add cubed Velveeta cheese, stirring constantly until melted. Add all of the cans of corn, the cooked rice, jalapenos and juice. Stir well. Pour in a 9x13 baking dish or oval and bake for 30 minutes.