My Favorite Muffins

Mormon Muffin Recipe
	Ingredients
	2 5 1 2 4 1 5 1 4 2 1	cups teaspoons cup cups each quart cups teaspoon cups cups cup	boiling water baking soda shortening sugar eggs buttermilk flour salt All Bran Cereal 40% Bran Flakes walnuts (chopped)
Directions: Add soda to boiling water and set aside.  Whip shortening and sugar until light and fluffy.  Add the eggs slowly.  Mix well.  Add the buttermilk, flour, salt and mix again.  Add the soda water very slowly.  Gently fold the cereals and the walnuts into the mix. Spoon 1/8 cup into greased muffin tins.  Bake at 350 degrees for 30 minutes.  Let cool for 5 minutes. Muffin mix must sit in the refrigerator over night before baking.  Muffin mix will last one week, covered and refrigerated.  Yields 3 dozen muffins.

Peanut Butter Cookies

 
1 cup white sugar
1 cup brown sugar
1 cup butter
Add
1 cup peanutbutter
Cream together until smooth and add:
2 eggs
1/4 cup milk
2 tsp vanilla
3 1/2 cup flour
2 tsp baking soda
1 tsp salt
 
Call me - about the Hershey Kisses

Creme Brûlée!

Copied this from the pioneer woman's blog! So stinking good!!! If you go to her page there are step by step (pictures included) instructions on how to do it!!!

Ingredients

• 4 cups Heavy Cream
• 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
• 10 whole Egg Yolks
• 3/4 cups Sugar
• 6 Tablespoons Superfine (Baker's) Sugar

Preparation Instructions

Preheat oven to 325 degrees.

Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.

Whip egg yolks with the sugar until pale yellow and thick.

Strain cream using a fine mesh strainer.

Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.

Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.

Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.

To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.

Serve immediately!

Greek asparagus soup!

Greek Asparagus Soup Recipe

From Nancy Gaifyllia

This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course.

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 2 1/4 pounds of fresh asparagus, tough stem ends removed
• 2 potatoes, peeled
• 2 leeks (white part of stem)
• 1 zucchini
•     2 large onions
• 4-5 stems of fresh parsley
• 1 small stem of celery leaves
• 1 teaspoon of sea salt (or more to taste)
• 1/4 teaspoon of freshly ground pepper
• Cavendars greek seasoning to taste
• 1/4 pound of olive oil margarine (or good quality vegetable margarine)
• 1 teaspoon of cornstarch
• 3 tablespoons of freshly squeezed lemon 

Preparation:

Cut off asparagus tips and set aside.

Chop potatoes, leeks, zucchini, onions, parsley, and celery leaves into small pieces. Add to a pot with remaining asparagus stems, salt, pepper, and 6 1/3 cups of water (I added chicken boulion to taste). Boil for 45 minutes or until the soup reduces to about 4 1/4 cups.

Press the soup through a coarse strainer or transfer to a blender and puree.

Return soup to the pot, add margarine, stir, and bring to a boil. As soon as it starts to boil, add the asparagus tips and cook just until the tips soften, about 5 minutes.

While the soup is finishing, combine cornstarch and lemon juice in a small bowl and mix until cornstarch dissolves completely. Stir into the soup and allow to boil for 1 minute.

Remove soup from the heat, add more salt and pepper to taste, and serve.

Yield: serves 4-6

Egg noodles for pasta or chicken noodle soup!

Taken from pioneer woman!

“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”

Got it.

Now let’s see it in action!

 
Make a well in the flour. Crack the eggs into the well.

This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.

 
Once they’re cracked in…

 
Start mixing it lightly with one hand…

 
Until it’s all combined.

 
Turn it out onto a floured surface…

 
And begin kneading it, rolling and punching and pushing, until it’s done.

 

 

 

 

 
See the texture of the surface at this point?

 
Do you see how it’s “tacky” and not very smooth? That means it’s not ready yet. You need to work it, baby, work it. Own it, until the gluten has gone crazy and the dough is smooth.

 

 
There’s no right or wrong way to knead. Just push it, pull it, tickle it, massage it.

Just be sure to take it out to dinner first.

 

 
It’s all ready when it looks like this!

 
Smooth, not sticky or tacky.

Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.

 
When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better.

 
Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter like this one.

 

 

 

 

 
To cook the noodles, just boil them insalted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

 
Mmmmm. Noodles.

 
Ryan drained the noodles, them tossed them with some dried herbs (I didn’t have any fresh. Poor planning, Pioneer Woman!)

 
Then he put the noodles on a huge platter…

Right next to the pot of Bolognese Sauce. (Again, here’s the recipe.)

If you’re not grilling this weekend, whip this meal up for dinner.

It’s a treat of biblical proportions!

 

Lentil soup!

Total Time: 1 hours 10 minutes

Prep:

Cook:

0 hours 10 minutes

1 hours 0 minutes

Yield:

6 servings

Level:

Easy

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 lb lentils
• 11 cups low-salt chicken broth
• 1 cup shredded Parmesan
• Ground turkey, ham, or sausage

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add cooked ground turkey. Add the lentils and mix to coat. Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

No Bake Cookies

2 c. sugar

1/2 c. butter

1/3 c. cocoa powder

1/2 c. milk

Cook in pan on stove until boiling--boil for 1 minute (stirring constantly) then remove from heat. 

Add:

1 c. peanut butter

Stir til melted

Add:

2 1/2 - 3 cups oats

Put on cookie sheet covered with foil and let cool, then eat lots!