How To make Prizewinning Lemon Blueberry Muffins
2 c Unsifted all-purpose flour
2/3 c Sugar
1 t Baking powder
1 t Baking soda
1/2 ts Salt
-Pinch of ground cloves -(optional) 2 c Fresh or frozen blueberries
1/4 c (1/2 stick) butter or
-margarine 1 8-ounce container plain
-low-fat yogurt 1 lg Egg
2 ts Grated lemon rind
1 t Lemon extract
1 t Vanilla extract
1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan
cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside. 2. In medium-size microwave-safe howl, microwave
butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended. 3. Stir yogurt mixture into flour-berry mixture just
until blended and dry ingredients are moistened- do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when
gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm. Nutrition information per muffin- protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161. Source: 1994 COUNtrY COOKING, p.110 From: Sallie Krebs These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests. MAKES TWELVE 3-INCH MUFFINS From: Sallie Krebs Date: 08-26-94
How To make Prizewinning Lemon Blueberry Muffins's Videos
Beth's Key Lime Cup Recipe | ENTERTAINING WITH BETH
Learn how to make my deconstructed Key Lime Pie recipe. A Key Lime cup! Much easier and just as delicious!
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BETH’S KEY LIME CUP RECIPE
Makes 8 in the Simply Baked Cups
INGREDIENTS:
7 Graham Crackers
6 egg yolks
1/3 (40 g) cup cornstarch
¼ (1.25 ml) tsp salt
1 ½ cup (350 ml) water
¾ cup (150 g) + 1 tbsp (13 g) sugar
2 tbsp (30 g) butter
2/3 cup (160 ml) fresh lime juice (about 3 large limes)
WHIPPED TOPPING:
2 cups (475 ml) heavy cream
2 tbsp (13 g) powdered/confectioners/icing sugar
1 tsp vanilla (5 ml)
GARNISH:
2 whole limes for garnish (wheels and zest)
METHOD:
Place graham crackers in a zip lock bag and seal it. Then whack the bag with a rolling pin, crushing up the crackers to form a fine crumb. Set those aside.
In a medium saucepan heat of water with sugar until sugar is dissolved.
Meanwhile in a large heat safe bowl, crack in 6 egg yolks. To that add cornstarch (cornflour) and salt. Mix together until a pale yellow paste forms.
Then slowly add the hot sugar water to the egg mixture in a steady stream whisking all the while until a thin egg mixture forms. Pour this mixture back into the sauce pan and cook on medium flame, while stirring frequently.
In just a few minutes the mixture will thicken up and start to resemble a pudding. Once you achieve a pudding consistency. Remove your pan from the burner, place on a cool burner, pop in the butter and stir and then add the lime juice and stir until thinned out and smooth.
Immediately transfer your mixture to a clean heat safe bowl (otherwise it will continue to cook and thicken in the sauce pan! If that happens thin back out with more butter and if still too thick you can add more lime juice or a little water.
Place some plastic wrap on top of lime curd, touching the surface so a skin does not form, and refrigerate.
To make the whipped cream topping place all ingredients in an electric mixer and whip until stiff peaks form. Transfer to a pastry bag, fitted with your favorite tip. Refrigerate cream.
NOTE: Everything up until this point can all be done the day before serving.
The day of serving, assemble your cups.
TO ASSEMBLE:
Lay out 8 of your baking cups (you can also use any decorative glass too). Place 2 tbsp (30 ml) of crumbs in the bottom of each cup. Then with an ice cream scooper, place lime curd on top. It fill about ¾ of the way full.
Then pip your whipped cream on top in a counter clockwise circular fashion creating a little mound. You can pop these in he fridge several hours before serving.
TO SERVE:
Moments before serving, garnish with fresh lime zest, and a thinly slice lime wheel on top. Place spoons inside each cup. Et voila!
Very Cherry Muffins
Welcome to Cherry Cove, the fictitious cherry-loving town in the Very Cherry Mystery Series! Follow along as author Darci Hannah shows you how to make the Cherry Orchard Inn's signature Very Cherry Muffins. They're so easy and so delicious! You won't find this recipe in the books! Please visit darcihannah.com for your copy of the recipe.
How To Make Atlantic Beach Pie
Ingredients
Pie Crust
1 1/2 sleeves of saltine crackers finely crushed
1 stick of melted butter
1/4 cup of light Karo syrup
Filling
1 14oz can of sweetend condensed milk
4 egg yolks
The zest and juice of one lemon and one lime (if small, use 2 of each)
Whipped Cream
1 cup of heavy cream
1/4 - 1/2 cup of powdered sugar
1/2 tsp of vanilla
Directions
Mix all ingredients for the crust together. Press into a 9 inch pie plate. Bake in preheated 350 degree oven for 15 minutes or until golden brown.
Meanwhile, whisk together all the ingredients for the filling. Pour filling into the hot baked crust. Return to oven and cook an additional 8 minutes or until the center is set. Allow the pie to cool completely before adding the whipped cream.
For whipped cream, beat together all ingredients with an electric mixer for approximately 2 minutes until stiff peaks form. Spread over cooled pie and garnish with lemon and lime zest. Enjoy!
Keto Cinnamon Donuts
Prize winning keto donuts! Tender almond flour cinnamon donuts with a dreamy brown butter glaze. Seriously, what’s not to love about this delicious sugar-free treat?
See the full recipe here:
Budget101 Blue Ribbon Blueberry Muffins - From Scratch bursting w/ Berries
Budget101.com Family Recipe Award Winning Blue Ribbon Blueberry Muffins- These tender muffins are practically bursting with sweet fresh blueberries in under 20 minutes flat!
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Professional Baker Teaches You How To Make RASPBERRY JELLIES!
Chef Anna Olson knows you have a sweet tooth, and that's why she is presenting you with her amazing Chocolate Covered Raspberry Jellies recipes! Your guests will love your DIY candy! Follow along with the recipe below and you'll be making prize winning desserts in no time!
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Makes 3 dozen candies
Ingredients
Raspberry Jellies
½ cup (125 mL) raspberry purée (pureed and strained frozen raspberries work best)
1/3 cup (80 mL) unsweetened applesauce
2/3 cup (200g) white corn syrup
1 ¼ cups (250 g) granulated sugar
1 pouch (80 mL) liquid pectin
Décor
granulated sugar
cornstarch
10 oz (300 g) dark chocolate, chopped
1. Lightly grease an 8-inch (2 L square baking pan and line it with parchment paper.
2. In a medium saucepan, whisk the raspberry purée and applesauce and bring to a simmer over medium heat. Add the corn syrup and sugar and (increase the heat- is this needed you mentioned still on medium heat to) bring this up to a gentle but even simmer, whisking constantly. Keep simmering the liquid, stirring constantly until it reaches 225 F (107 C), 8-10 minutes. Remove the pan from the heat, pour in the pectin and whisk in. Return this to the heat to reach a simmer and then immediately pour this into the prepared pan. Let this cool, uncovered, until set, about an hour.
3. Turn the jellies out onto a cutting board and peel off the parchment paper and cut into 36 squares. Options for finishing the jellies include:
a) Rolling in granulated sugar (for a gumdrop look)
b) Roll in cornstarch (for a Turkish delight look)
c) Dipping in chocolate – to prepare the chocolate for dipping, melt 7 oz (210 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 F (45-50 C). If the chocolate gets warmer than this, then you need to let it cool below 113 F (45 C) and re-warm. Remove the bowl from the heat and stir in 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 F (28 C). Return the bowl to the water bath and stir to warm up to between 88-90 F (31-32 C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish (this process is called tempering.)
To dip the jellies, have a baking tray lined with parchment paper ready. Use truffle forks or other fine-tined forks to immerse each jelly into the chocolate, lift out and gently shake off excess and place on the baking tray to set. After the jellies are dipped, pop the tray into the fridge for just a minute to set the chocolate and then the jellies can be stored at room temperature in an airtight container.
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