Monday, January 31, 2005
TOFFEE CRUNCH CARAMEL CHEESECAKE
TOFFEE CRUNCH CARAMEL CHEESECAKE
"Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite cheesecake.
One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. The Editors
At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.
Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Makes 10 to 12 servings.
Bon Appétit
January 2005
Zoom, Park City, UT
"Each year we receive hundreds of reader requests for recipes from restaurants around the world. And this past year there was a clear favorite cheesecake.
One of the best we tested is from Zoom in Park City, Utah. Here's their delicious version. The Editors
At the restaurant, this is served with roasted pears. The cake needs time to set up in the refrigerator overnight, so begin making it at least one day ahead.
Gingersnap crust
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
Cheesecake
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
For gingersnap crust:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
For cheesecake:
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping:
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Makes 10 to 12 servings.
Bon Appétit
January 2005
Zoom, Park City, UT
Absinthe Suissess
1/2 cup Herbsaint, Pernod or Ricard liqueur
1 large egg white
1/2 cup half and half
1/2 cup simple syrup (recipe below)
1 cup crushed ice
Simple Syrup
1/2 cup granulated sugar
1 cup hot water
Combine sugar and water.
Mix until sugar melts.
Blend all the ingredients in an electric blender on high for 30 seconds.
Serve in an old fashioned glass.
Caramel Candy
1 pound brown sugar
few grains salt
1 tablespoon light corn syrup
1 tablespoon butter
3/4 cup evaporated milk
1 teaspoon vanilla extract
2/3 cup chopped nuts, if desired
Mix sugar, salt, syrup, butter and milk thoroughly. Cook over medium heat
to soft ball stage 237° F, stirring constantly. Cool.
Stir in vanilla and nuts. Beat until crystalline. Turn into buttered pan.
Mark in squares.
Yield: 1 1/8 pound
Seafood Quiche
1 pie crust
3/4 cup coarsely chopped imitation crab meat
(or better yet the real thing if you have it)
3/4 (3oz.) shredded swiss cheese, divided
1/4 cup sliced green onions with tops
1 Tbs. flour
3/4 cup milk
1/2 pkg. (4 oz.) cream cheese, cubed
3 eggs, lightly beaten
1/4 tsp. salt
Preheat oven to 400* Press crust into tart pan.
Prick bottom. Bake 10 minutes. Remove from oven,.
Reduce oven to 350*
Toss crab meat, 1/2 cup swiss cheese and green onions
with flour; spread over bottom of crust. Place milk
and cream cheese in microwave safe bowl. Microwave 1
1/2 min. whisking ofter each 30 seconds until smooth.
Whisk eggs into cheese mixture and salt until well
blended. Pour egg mixture evenly over crab meat in
crust.
Bake 350* for 25 minutes until knife comes out clean.
Sprinkle with remaining swiss cheese. Let stand 5
minutes.
Serves 6
kahlua white chocolate valentine cake
Kahlua White Chocolate Valentine Cake
Ingredients
Ganache
1 3/4 cups whipping cream
3 1/2 ounces chopped white chocolate
1/4 teaspoon vanilla
Cake
2 ounces white chocolate
1/2 cup whipping cream
1 1/3 cups cake flour; sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter; room temperature
1 cup sugar
1 egg
1 egg; separated
6 tablespoons milk; room temperature
Kahlua Syrup
3 tablespoons water
1 teaspoon instant coffee powder
1 teaspoon sugar
1/4 cup Kahlua
Method
Prepare ganache before mixing and baking cake to allow it to chill.
Ganache:
In large bowl of electric mixer, combine cream and chocolate. Set over
simmering water until chocolate is melted. Stir until
smooth. Refrigerate at least 4 to 5 hours, stirring occasionally,
until very thick. Add vanilla and beat until stiff.
Cake:
In small bowl set over simmering water, melt chocolate and cream
together. Stir until smooth. Set aside to cool completely. In
large bowl of electric mixer, beat batter until fluffy. Gradually beat
in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in
cooled chocolate. Alternately stir in dry ingredients and milk,
beginning and ending with dry ingredients and blending thoroughly after
each addition. In small bowl, whisk egg white with dash of salt until
soft peaks form.
Whisk in remaining 1/4 cup sugar, beating until very thick and glossy
and mixture falls from whisk in heavy ribbon. Gently fold egg white
into batter. Pour batter into 8 or 9 inch heart shaped cake pan which
has been lined with butter and floured waxed paper. Bake on center
shelf of oven at 350°F about 40 minutes or until wooden pick
inserted in center comes out clean. Cool in pan 10 minutes. Turn
out of pan, if necessary, first trim any excess crust away from pan rim,
and carefully peel away paper. Cool completely. Transfer cake to
serving plate. Using wood pick, poke holes about 1 inch deep and at
about 1 inch intervals in top of cake. Frost with white ganache.
Kahlua Syrup:
In small saucepan, combine water, coffee powder and sugar. Stir over
low heat to dissolve coffee and sugar. Bring to boil and pour into
small bowl. Add Kahlua and stir to blend. Cool.
Ingredients
Ganache
1 3/4 cups whipping cream
3 1/2 ounces chopped white chocolate
1/4 teaspoon vanilla
Cake
2 ounces white chocolate
1/2 cup whipping cream
1 1/3 cups cake flour; sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter; room temperature
1 cup sugar
1 egg
1 egg; separated
6 tablespoons milk; room temperature
Kahlua Syrup
3 tablespoons water
1 teaspoon instant coffee powder
1 teaspoon sugar
1/4 cup Kahlua
Method
Prepare ganache before mixing and baking cake to allow it to chill.
Ganache:
In large bowl of electric mixer, combine cream and chocolate. Set over
simmering water until chocolate is melted. Stir until
smooth. Refrigerate at least 4 to 5 hours, stirring occasionally,
until very thick. Add vanilla and beat until stiff.
Cake:
In small bowl set over simmering water, melt chocolate and cream
together. Stir until smooth. Set aside to cool completely. In
large bowl of electric mixer, beat batter until fluffy. Gradually beat
in 3/4 cup sugar. Beat in whole egg and egg yolk until smooth. Stir in
cooled chocolate. Alternately stir in dry ingredients and milk,
beginning and ending with dry ingredients and blending thoroughly after
each addition. In small bowl, whisk egg white with dash of salt until
soft peaks form.
Whisk in remaining 1/4 cup sugar, beating until very thick and glossy
and mixture falls from whisk in heavy ribbon. Gently fold egg white
into batter. Pour batter into 8 or 9 inch heart shaped cake pan which
has been lined with butter and floured waxed paper. Bake on center
shelf of oven at 350°F about 40 minutes or until wooden pick
inserted in center comes out clean. Cool in pan 10 minutes. Turn
out of pan, if necessary, first trim any excess crust away from pan rim,
and carefully peel away paper. Cool completely. Transfer cake to
serving plate. Using wood pick, poke holes about 1 inch deep and at
about 1 inch intervals in top of cake. Frost with white ganache.
Kahlua Syrup:
In small saucepan, combine water, coffee powder and sugar. Stir over
low heat to dissolve coffee and sugar. Bring to boil and pour into
small bowl. Add Kahlua and stir to blend. Cool.
Best Pumpkin Cookies
Best Pumpkin Cookies
Yield:3-4 dozen
2 c. Butter, softened (4 sticks)
2 c. Sugar
2 Eggs
2 c. Mashed cooked pumpkin (or - canned)
2 ts. Vanilla
5 c. All - purpose flour
2 ts. Baking powder
1 ts. Baking soda
4 ts. Ground cinnamon
2ts. Ground cloves
2 ts. Ground nutmeg
1 ts. Salt
2 c. Raisins
2 c. Pecans (Chopped)
2 c. Chopped walnuts
Preheat oven to 375° F. Cream together the butter and sugar until smooth.
Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In
a separate bowl, combine ,the flour, baking powder, baking soda, cinnamon,
cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the
raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake in a
preheated 375° F oven for 10 to 15 minutes.
Yield:3-4 dozen
2 c. Butter, softened (4 sticks)
2 c. Sugar
2 Eggs
2 c. Mashed cooked pumpkin (or - canned)
2 ts. Vanilla
5 c. All - purpose flour
2 ts. Baking powder
1 ts. Baking soda
4 ts. Ground cinnamon
2ts. Ground cloves
2 ts. Ground nutmeg
1 ts. Salt
2 c. Raisins
2 c. Pecans (Chopped)
2 c. Chopped walnuts
Preheat oven to 375° F. Cream together the butter and sugar until smooth.
Beat in the eggs one at a time. Add the pumpkin and vanilla, blending well. In
a separate bowl, combine ,the flour, baking powder, baking soda, cinnamon,
cloves, nutmeg, and salt. Add to the creamed mixture, stirring well. Mix in the
raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake in a
preheated 375° F oven for 10 to 15 minutes.
Crunch Bars
¾ cup butter, melted
1 cup graham cracker crumbs, finely crushed.
1 pkg. chocolate chips (8 ounces)
1 pkg. butterscotch chips (8 ounces)
1 pkg. flaked coconut
1 can sweetened condensed milk
Layer ingredients in order listed in a 9x12 baking pan. Bake 25 minutes at
350° or until batter bubbles and begins to turn carmel color. Cool; cut into
small squares and serve.
Aussie Chicken
Aussie Chicken
4 boneless skinless chicken breast halves, pref
pounded to 1/2in thickness
2t seasoning salt
6 slices of bacon, cut in half
1/2c prepared mustard
1/2c honey
1/4c light corn syrup
1/4c mayonnaise
1T dried onion flakes
1T vegetable oil
1c sliced fresh mushrooms (lg can of mushrooms can be
sub)
2c shredded Monterey jack cheese
2T chopped fresh parsley
Rub the chicken breasts with seasoning salt, cover and refrigerate for 30
minutes. Preheat oven to 350 F or 175 C. Place bacon in a large deep skillet
over medium high heat until crisp. Set aside. In a medium bowl, combine the
mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of
sauce, cover and refrigerate to serve later. Heat oil in a large skillet over
medium heat. Place the breasts in the skillet and sauté for 3-5 minutes per
side, or until browned. Remove from skillet and place the breasts into a 9x13
in baking dish. Apply the honey mustard sauce to each breast, then layer each
breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in
preheated oven to for 15 minutes or until cheese is melted and chicken juices
run clear. Garnish with parsley and serve with the reserved honey mustard
sauce.
Old Fashioned Bread Pudding
More often than not,
I found this on the web
This is my personal recipe. I have meade this since the 60's.I originally
got it from a magazine called Betty Crocker Sphere.
I hope someone enjoys it as much as I do.
Lois
```````````````````````````````````````````````
Old Fashioned Bread Pudding
8 slices day old bread
3 beaten eggs
3/4 c. sugar
2 t. vanilla
1 t. cinnamon
1/4 t. nutmeg
1/8 t. salt
4 c. milk
Optional : 3/4 c. raisins soaked in boiling water and drained.
Tear bread in 1/2 inch pieces.
Put in un-greased 3 qt. casserole dish
Mix eggs, sugar and spices Add milk and beat.
Add raisins to bread if using.
Pour on milk mixture and bake at 325º 1 hour until knife comes out clean.
Skillet Cornbread
More often than not,
I found this on the web
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
3 tablespoons vegetable oil
In a mixing bowl, mix together, cornmeal, flour, sugar, baking powder and
salt. In another bowl beat together eggs, milk and oil. All liquid
ingredients to dry ingredients and stir until batter is just smooth.
Skillet preparation!
--------------------
Melt solid shortening in a 9-inch cast-iron skillet in a 400-degree oven
until very hot. Pour batter into hot skillet. Bake at 400 degrees for 25-35
minutes or until a toothpick inserted in center come out clean.
Yield: 6 servings.
Country Fried Steak
Meat preparation
-----------------
2 pounds top round steak
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
Dipping
-------
3 large eggs
2 tablespoons milk or heavy cream
Coating
-------
2 cups seasoned breadcrumbs
In a small bowl, mix flour, salt and pepper. With a meat tenderizer, pound
mixture into meat on both sides. Cut into serving pieces.
Set up three shallow pans for dipping and coating.
(1) Place leftover flour mixture in first pan.
(2) Place egg/liquid mixture in second pan.
(3) Place breadcrumbs in third pan.
Proceed with preparation of meat! Heat oil in a heavy skillet over
medium-high heat. Add meat to hot oil and brown quickly on both sides. Cover and
reduce heat to medium and cook for 15 to 20 minutes, turning occasionally.
County-fried steak should be well done, but not dry. Remove steaks from pan
and drain onto paper towels. Keep warm!
Gravy
-----
2 cups milk
4 tablespoons meat drippings
4 tablespoons all-purpose flour
Salt and fresh ground pepper to taste
Using a wire whisk, stir flour into meat drippings to make a roux, smooth
paste. Add milk and heat to boiling, whisking constantly. Reduce heat to
medium and whisk until thickened. Serve over meat!
Yield: 2 cups.
Wednesday, January 19, 2005
Chicken Satay with Peanut Butter Dipping Sauce
For the Chicken Marinade:
a.. 2 tablespoons creamy peanut butter
b.. ½ cup Italian salad dressing
c.. 1 pound skinless, boneless chicken breast, cut into ½ x 4-inch strips
d.. 10 -12 wooden skewers (soak in warm water for 30 minutes prior to use)
For the Dipping Sauce:
a.. ½ cup creamy peanut butter
b.. 6 tablespoons water
c.. ½ cup parsley or cilantro leaves, chopped
d.. 3 tablespoons fresh lime juice
e.. 2 tablespoons reduced-sodium soy sauce
f.. 1 tablespoon honey
g.. 1 teaspoon sesame oil
h.. Pinch cayenne powder
Directions:
In a medium-sized bowl, whisk together the peanut butter and salad dressing until smooth. Place chicken strips in mixture. Marinate in covered bowl 3 hours or overnight in refrigerator.
Heat broiler on high. Remove chicken from refrigerator. Thread 2 chicken strips onto a skewer. Arrange skewers on a metal grill rack positioned over a foil-lined baking pan. Broil skewers 6 minutes; turn skewers over. Broil another 4-6 minutes or until juices run clear and chicken is thoroughly cooked.*
Serve chicken skewers with dipping sauce, if desired.
To prepare the dipping sauce, place all ingredients in a blender; blend on medium-high until smooth.
*To grill, place skewered chicken on a hot grill for 8 minutes, or until juices run clear.
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Oyster Washes
Source: http://www.hogislandoyster.com/
Our 3 most popular raw bar recipes, each makes enough sauce for 3 dozen
shucked oysters!
Hog Wash
Our favorite!
¼ cup seasoned rice vinegar
¼ cup natural rice vinegar
1 large shallot, peeled & diced fine
1 large Jalapeno pepper, seeded & diced fine
½ bunch cilantro, chopped fine
juice of 1 lime
Balsamic Mignonette
Another good one!
½ cup quality Balsamic vinegar
1 large shallot, peeled & diced fine
1 splash of sherry
cracked black pepper, to taste
Classic French Mignonette
It's classic, it's French. Hey!
¼ cup quality red wine vinegar
¼ cup Champagne vinegar
1 larger shallot, peeled & diced fine
cracked black pepper, to taste
Fatback and White Gravy
Makes 4 to 6 servings
1/2 to 1 lb. fatback
2 tbsp. flour
1 1/4 cups milk
Salt and pepper
Slice the fat-back into 1/4" thick slices. In an iron skillet cook the
fatback over med. heat, turning to cook both sides. Cook the fatback until
golden brown and crisp. Remove the meat from the skillet. Reserve 2
tbsp. of
the drippings in the skillet. Add the flour to the drippings, stirring with
a whisk of fork until smooth. Add the milk and cook, stirring until desired
thickness. Add the salt and pepper to taste. Pour over the fatback and
enjoy.
Asian Chicken and Shrimp Soup
Ingredients
2 small chicken breast halves (12 ounces total)
2 cups water
4 cups chicken broth
1 tablespoon soy sauce
8 ounces small shrimp, peeled and deveined
8 ounces fresh bean sprouts
1 cup broccoli florets
1/2 of a 15-ounce jar straw mushrooms or one 8-ounce can mushrooms,
drained
1/2 cup chopped red and/or green sweet pepper
4 green onions, diagonally sliced in 1-inch pieces
Freshly ground pepper
Directions
1. In a 4-quart Dutch oven combine chicken and water; bring to boiling.
Reduce heat and simmer, covered, 20 to 25 minutes or until no longer
pink. Remove chicken; cool slightly and chop chicken, discarding skin,
and bones. Strain the cooking liquid. Wipe out Dutch oven and add
strained liquid. Add chicken broth.
2. Bring to boiling; add soy sauce, chopped cooked chicken, shrimp, bean
sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to
boiling; cook, uncovered, 5 minutes. Season to taste with pepper. Makes
6 to 8 main-dish servings.
----------
Tuesday, January 18, 2005
Genies Coconut Cake - The Very Best
More often than not,
I found this on the web
From: gwentaylor_1957 [mailto:gwentaylor_1957@yahoo.com]
This was given to me by a friend and is the best coconut cake I have
ever tasted . The big plus is that it is so easy. Try it, you will
not be sorry.
<b>
1 box Duncan Hines yellow cake mix
1 (15 ounce) can cream of coconut
1 (14 ounce) can Eagle Brand condensed milk
1 ( 7 ounce) can Angel Flake coconut
1 (8ounce) bowl Cool Whip
Follow directions on the package to make cake and bake in a 13x9 inch
pan. Poke holes in cake as soon as it comes from the oven..
Mix condensed milk, cream of coconut, and 1/2 can of coconut. Pour
over hot cake. Cool completely. Spread Cool Whip over the cold cake
and sprinkle with remaining coconut.</b>
Friday, January 14, 2005
Can't Believe It's Pumpkin Pie
More often than not,
I found this on the web
Can't Believe It's Pumpkin Pie
(Makes its own crust!)
¾ cup sugar
½ cup Bisquick baking mix
2 Tbsp. margarine or butter
1 can (13 oz.) evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 ½ tsp. pumpkin pie spice
2 tsp. vanilla
Preheat oven to 350°. Generously grease a 9 or 10 inch pie plate. Combine
and beat all ingredients until smooth -- 1 minute in a blender on high or 2 to
3 minutes with hand mixer on high. Pour into pie plate. Bake until knife
inserted in center comes out clean, about 50 to 55 minutes. Cool at least one
hour. Top with whipped cream, if desired.
Thursday, January 13, 2005
Crawfish Cornbread
Crawfish Cornbread
2 eggs
10 oz. cornmeal
11 oz. flour
1 oz. baking powder
1 teaspoon of Creole seasoning (recipe below)
18 oz. milk
6 oz. melted butter
1 oz. corn syrup
1 lb. Crawfish tail meat
Method for Cornbread:
Mix the eggs, cornmeal, baking powder, Creole seasoning, milk, butter, corn syrup and crawfish tails in a large bowl. Pour into a baking dish or iron skillet and bake at 375Ë for about 40 minutes.
Place a ½ a stick of butter on top, allow to melt for the golden color.
Ingredients for Creole Seasoning Mix:
1 lb. salt
4 oz. dry, minced or chopped garlic
4 oz. ground black pepper
2 oz. cayenne pepper
3 oz. dry, minced or chopped onion
5 oz. paprika
1 ½ oz. thyme
4 oz. oregano
Mix all ingredients and store in an air-tight container.
----------
Wednesday, January 12, 2005
Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins
2 eggs
1 cups (250 ml) sugar
1/2 cup (125 ml) vegetable oil
1 tsp vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (125 ml) sour cream
1 cup (250 ml) fresh blueberries
Beat the eggs, sugar, oil, and vanilla until well combined. Mix the
dry ingredients together and add them to the egg mixture in two or
three portions, alternating with the sour cream. Fold in the
blueberries and spoon the batter into greased and floured muffin tins.
Bake in a preheated 400F (200C) oven for 20 minutes. Makes 12
muffins.
