Pages...

April 29, 2010

Blueberry "Streusel" Muffins

Blueberry muffins with a streusel top. This recipe hails from moi! Adapted slightly from a recipe I learned in culinary school. Amanda- This is upon your LATE NIGHT request!

MUFFINS:
3c flour
1/2t salt
4t baking powder
2t baking soda
1 1/2c sugar
1c butter
4 eggs
1c milk
2t vanilla
1 1/2c floured blueberries (fresh or frozen whole blueberries, toss lightly in flour)

  • Mix ALL ingredients (except blueberries) together in bowl
  • Fold in blueberries (careful not to beat)
TOPPING:
4t cinnamon
1c nuts (finely chopped)
1c brown sugar
2T butter
  • Mix all together
BAKING:
  • Fill muffin tin with muffin mix (lined with papers & oiled pan top OR fully oiled and not lined)
  • Bake @ 350 for 5 mins.....
  • Pull rack slightly out, but leave muffin tin on the rack
  • Now TOP with the streusel topping (after that first 5 minutes of baking)
  • Push rack back in & close the oven
  • Bake ANOTHER 10 minutes or until a toothpick/skewer inserted in the middle comes out clean.
YUMMY!!!

April 16, 2010

Peach Freezer Jam

I finally posted my strawberry freezer jam recipe from last year.
I also made Peach freezer jam and this recipe was sitting there waiting to be posted as well.

Last year @ the Marysville Peach Festival I purchased a full lug of Red Haven Peaches.
These peaches were gorgeous. They were the color of the sunset...the sunset in CA during fire season!
The jam turned out equally pretty. It was so close in color to my strawberry jam its crazy, just a bit orangey in comparison.

(Red Haven) Peach Freezer Jam
Ingredients:

  • Freezer Safe Canning Jars/Glad Ware/Tupper Ware or Freezer Containers (Washed & Rinsed)
  • 1 box 100% Natural Sure Jell Premium Fruit Pectin (powdered 1.75oz)
  • 3 cups of finely chopped peaches (usually takes about 2lbs)
  • 4 1/2 cups sugar
  • 2 Tbsp Lemon Juice
  • 3/4 c. water
Procedure:
  • Wash & Rinse "jars" or containers.
  • Prepare fruit as directed on pectin package (peel, pit & finely chop. a potato mashers will help. do not puree. jam has chunks.)
  • Measure EXACT amount of fruit (3 c.) along with the lemon juice (2 T) into a large bowl.
  • Measure EXACT amount of sugar (4.5 c.) into a separate bowl.
  • Stir sugar into fruit. Mix well. Let stand 10 minutes, stir occasionally.
  • Stir 1 box of pectin into 3/4 c of water in small saucepan. (Pectin will start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
  • Stir pectin mixture into fruit & sugar mixture.
  • Stir pectin/fruit/sugar mixture until the sugar is completely dissolved and no longer grainy, about 3-5 minutes.
  • Pour or ladle into prepared containers, leaving 1/2 inch of space at the top for expansion during freezing. Cover & seal with lids.
  • Let stand at room temperature 12-24 hrs until set. Refrigerate up to 3 weeks. Otherwise store in the freezer for up to 1 year. Thaw in refrigerator.
I'd add a picture...but I took it with my camera phone last year too. Its gorgeous. I'll be making more in July.

April 15, 2010

Strawberry Freezer Jam

Its THAT season again!!! Yep, Strawberry Season!!!
So what does that mean??? Freezer Jam!!!
Its EASY....I PROMISE. I make it in up to TRIPLE sized batches...because I'm insane.

Strawberry Freezer Jam
Ingredients:
  • Freezer Safe Canning Jars/Glad Ware/Tupper Ware or Freezer Containers (Washed & Rinsed)
  • 1 box 100% Natural Sure Jell Premium Fruit Pectin (powdered 1.75oz)
  • 2 cups of crushed Strawberries (takes about 2 pints of berries)
  • 4 cups sugar
  • 3/4 c. water
Procedure:
  • Wash & Rinse "jars" or containers.
  • Prepare fruit as directed on pectin package (strawberries crush easily after removing stems and unripe sections. potato mashers work great. do not puree. jam has chunks.)
  • Measure EXACT amount of fruit (2 c.) into a large bowl.
  • Measure EXACT amount of sugar (4 c.) into a separate bowl.
  • Stir sugar into fruit. Mix well. Let stand 10 minutes, stir occasionally.
  • Stir 1 box of pectin into 3/4 c of water in small saucepan. (Pectin will start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
  • Stir pectin mixture into fruit & sugar mixture.
  • Stir pectin/fruit/sugar mixture until the sugar is completely dissolved and no longer grainy, about 3-5 minutes.
  • Pour or ladle into prepared containers, leaving 1/2 inch of space at the top for expansion during freezing. Cover & seal with lids.
  • Let stand at room temperature 12-24 hrs until set. Refrigerate up to 3 weeks. Otherwise store in the freezer for up to 1 year. Thaw in refrigerator.
I'd add a picture...but I took it with my camera phone last year. I'll take pics next week when I make more. Its bright pinky red and looks like strawberry jam!!! Its so yummy. Make lots!!!

NOTE: This recipe does NOT call for lemon juice, but it can be added as well. 1-2 Tbsp can be added to the fruit BEFORE mixing it with the sugar.

NOTE: If you crush your berries and leave them overnight, DO add the lemon juice and cover with plastic wrap directly on the crushed berries. This will prevent browning & fridge flavors from getting in.

April 12, 2010

Crock Pot Clam Chowder

I LOVE CLAM CHOWER. L.O.V.E. LOVE!!!! Its true.

This is quite possibly the easiest clam chowder recipe I know that still retains a true chowder style...with chunks and pieces.

This is a large crock full and feeds....well I don't know. I take it to Souper Saturdays, feed my hubby and kids and well WE LOVE chowder. So real portions....a lot. People who like yumminess...maybe 10.
  • 2 large yellow onions diced roughly
  • 1 stalk of celery chopped (not 1 rib! 1 FULL stalk...yes the whole thing you buy from the store...even the leaves...not the base.)
  • 2 Family size (26oz) cans of cream of mushroom soup
  • 2-3 (150z) cans of diced potatoes (find them in the canned veggie aisle, they are lovely.)
  • 8 (6.5oz) cans of minced clams NOT drained (or 1 big can from Costco)
  • 1 jar of clam juice
  • 1 qt half and half (more if you want)
  • 1 stick unsalted butter
  • salt and pepper to taste
  • Saute onions & celery in the stick of butter on the stove.
  • Add potatoes. Heat thru.
  • Put cream of mushroom soup in crock pot.
  • Add sauteed yumminess.
  • Add clams AND their juice.
  • Add the half and half.
  • Season with salt and pepper.
  • Cook on Low-Med for 2-3 hours. (all crock pots are different)
Thicken as needed with a bit of cornstarch in cold water (only if necessary).
If you don't like mushroom soup you can also use cream of potato or celery.
Serve with bread.

April 6, 2010

Oreo Truffles


  • 1 package oreo cookies (use whole cookie including the cream center)
  • 1 8oz. package cream cheese (softened)
  • chocolate "bark"
  1. Crush cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together....or use a Kitchen Aid Mixer.
  2. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
  3. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
  4. Once dry, refrigerate and enjoy!
  5. Makes about 36 truffles.
You can also use mint oreos or peanut butter oreos or strawberry cream oreos. Yum!
You can coat in white or regular chocolate "bark".
You can use small cookie cutters to form into shapes...such as hearts or stars or roll into footballs instead of traditional balls!