This is a muffin recipe I discovered last spring, and I couldn’t wait to make it again. You know me, I love my muffins! I was waiting for the delicious spring strawberries to come back in season, and then I realized yesterday that 1. I had sour cream that needed to be used up in the fridge and 2. I had frozen strawberries in the freezer and so lunch was decided on. In this recipe I do prefer fresh strawberries, but the frozen ones worked just fine too, if that’s what you have on hand.
Yesterday was not my best day. It kind of seemed like a lot was going wrong. Then as I was getting ready to make a delicious sounding recipe (Peanut Butter Crunch Pie) I opened up my cornstarch and it was empty! Bummer! I had already made the pie crust so I had to find another recipe to make that I already had all the ingredients for as I was car less for the day. I found this one in my Better Homes and Gardens New Cook Book. It was pretty good, I was actually pleasantly surprised at how much I enjoyed it!
1 baked pie shell, store-bought, or make your favorite recipe,cooled
3 eggs, separated
1 1/2 cups brown sugar
1/3 cup all-purpose flour
2 1/4 cups milk
2 tbsp butter
1 tsp vanilla extract
For the Meringue:
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbsp sugar
1. Mix together the brown sugar and flour in saucepan and gradually add the milk. Stir over medium heat until thickened and bubbly, cook for one additional minute. In separate bowl beat egg yolks with a fork. Add a small amount of hot sugar mixture to egg yolks, stir in about a cup. Add egg yolk mixture back to pot and bring to a gentle boil. Cook for 2 minutes. Remove from heat and stir in vanilla and butter, top with lid to keep warm.
2. Make your meringue, beat your egg whites, vanilla and cream of tartar together using either your stand mixer or electric mixer, gradually add sugar. Beat until stiff and glossy peaks form.
3. Pour butterscotch mixture into cooled pie shell and top with meringue, making sure to seal it right to the pie crust.
4. Bake at 350 degrees for 15 minutes. Cool for one hour, place in fridge and cool at least 4 hours more.
Welcome back, I took a couple of days off to celebrate a fabulous Christmas season with my family. I hope you all had an amazing holiday as well! I was planning to post delicious side dish recipes all week but I sat down to enjoy Christmas dinner with the family and not picture did I take! Ah well, it happens. I did remember to take pictures of our Christmas morning muffins though. I was originally going to make blueberry muffins this year but then I saw this recipe over at the amazing food blog Gingerbread Bagels, I had to make a switch in the menu plan because they looked that good. And really you can never go wrong with a recipe from Gingerbread Bagels, every recipe on that site is ah-mazing! This recipe made 15 muffins.
1. Beat together the sugars, oil,eggs and vanilla for about 3 minutes in your kitchen mixer. (Or use an electric beater.)
2. Slowly add the dry ingredients and mix until just combined. Using a large spatula fold in sour cream until just combined, then fold in chocolate chips. Be careful not to over mix as it will lead to tough muffins.
3. Pour into prepared muffin tin (either grease or use paper liners).
4. Mix together first three topping ingredients and cut in butter until small crumbs form, stir in chopped chocolate and scoop on top of muffins.
Last night I finally, completely finished my Christmas shopping. Yay! I am usually done before December, however, after we had a little (okay it was actually quite a bit) of car trouble in November, Christmas shopping got postponed. So last night I made a quick dinner ate and left Clarke with the kids. Shopping is much more productive when you are alone, or with a friend, but not with children! This was the prefect meal to get me started, tasty and quick.
1. Heat first amount of oil in a large skillet, add pork, sprinkle with seasoned salt, and cook until browned on all sides, remove from pan and keep warm.
2. Heat second amount of oil in same pan and add onions, peppers and zucchini. Cook for about 5 minutes over medium heat. Add remaining ingredients and bring to a boil. Add pork. Simmer for about 3 minutes until pork is cooked through.