Streusel topped blueberry muffins

 https://ourbestbites.com/streusel-topped-blueberry-muffins/

 

 1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup sugar
2 teaspoon grated orange or lemon peel
1 large egg
3/4 cup buttermilk
1/3 cup canola oil
1 c. fresh or frozen blueberries
1 tablespoon flour
1 tablespoon sugar

Streusel
1/4 cup sugar
2 1/2 tablespoon flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter

 

Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.

Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

 

 

Copycat Waffle Love Recipe

Copycat Waffle Love 

https://ohsweetbasil.com/copycat-waffle-love-recipe/#recipe

Ingredients

• 3/4 cup whole milk scalded and cooled to warm milk * SEE NOTES
• 2 tablespoons water warmed
• 1 1/2 teaspoons sugar
• 2 teaspoons instant yeast
• 2 large eggs lightly whisked
• 1 cup unsalted butter softened
• 3 tablespoons honey
• 3 tablespoons white sugar
• 3 teaspoons vanilla
• 2 cups bread flour
• 1 1/2-1 3/4 cups flour
• 2 cups [Belgian pearl sugar]

Instructions

• Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine.
• allow the yeast to proof, or get foamy and puffy.
• in a large bowl, beat together the butter and sugar.
• add the eggs, honey and vanilla.
• stir together and add the yeast mixture.
• place in a standing mixer with the dough hook and add 2 cups of bread flour.
• mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter
• See notes for allowing to rest in the fridge overnight.then punch down and knead in the pearl sugar.
• separate into 8 to 10 balls and place on a hot, greased waffle iron.
• cook until golden brown and serve with biscoff, whipped cream and fresh berries.

Mini German Pancakes

 Mini German Pancakes 

 https://recipesbyval.com/mini-german-pancakes-with-berry-sauce/#

Ingredients

• 1/4 cup butter, melted
• 1 cup milk
• 1 cup flour
• 6 eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• BERRY SAUCE
• 3 cups frozen mixed berries
• 1/4 cup sugar, or to taste
• 1 Tablespoon cornstarch
• 1 Tablespoon water 
  

  Instructions

  1. Preheat oven to 400 degrees.

  2. Melt butter and set aside.

  3. In a blender, combine milk, flour, eggs, vanilla, and salt. Blend until smooth.

  4. Add melted butter and blend again until smooth.

  5. Spray the cups of a cupcake pan with non-stick cooking spray. Divide batter evenly between the 12 cups.

  6. Bake 15-20 minutes or until tops edges of pancakes are golden.

  7. While pancakes are baking, make berry sauce.

  8. Combine berries and sugar in a medium saucepan. Cook over medium heat while stirring frequently.

  9. Cook until berries are really juicy and the juice comes to a simmer.

  10. In a small bowl, whisk together cornstarch and water. Pour into simmering berry sauce.

  11. Stir and cook until sauce is thickened. Remove from heat.

  12. Serve berry sauce over warm pancakes and top with whipped cream if desired.

Biscuits

 Biscuits 

Ingredients 

2 c. flour 

4 tsp baking powder 

1 tbsp sugar 

3/4 tsp salt 

1/4 c. butter 

1 c. mik

Directions 

Mix first 4 ingredients, cut in butter until mixture resembles crumbs. Stir in milk. Knead on floured surface 8-10 times. Roll to 3/4 inch thickness and cut into biscuits. Bake on ungreased baking sheet for 10-12 min at 450 °  

Ham / Egg Cups

• 1/2 egg per cup
• a little heavy cream (or milk)
• grated cheese
• onions and peppers, diced small
• a small pat of butter
• a couple of young green onions
• ham slices, a little thick
• salt and pepper to taste

http://menumusings.blogspot.com/2011/09/ham-cups.html

Sunshine Sandwiches

Ingredients:
eggs whites- boiled, peeled and cut*
egg yolks - boiled, separated and smashed (with fork)
square of butter
flour (1/2 -3/4 c)
2-3 cups milk
toast
salt and pepper

*You will want 2 eggs per person

Melt the square of butter in a skillet. Add flour until paste. Add milk slowly. Cook until boiling and thickened. Add the eggs whites. Season with salt and pepper to taste. Serve over toast with a dash of yolk on top.

We grew up eating this for Easter breakfast every year. It is a great way to use all those hard boiled eggs.

Crepes

Crepes

1 c. flour
2 eggs
1/2 c milk
1/2 c water
1/2 tsp. salt
2 tbsp melted butter

mix together wet ingredients, then add the rest.
Put a little bit of batter in a hot, non-stick pan (I still spray non stick spray). Spread it thin to make a circle. Flip when the one side is cooked after a few minutes.

Serving suggestions:
Breakfast - Fill with fruit with a little bit of yogurt or whipped cream
Dinner - Fill with cooked ground meat and cheese.

This recipe is from Tiscia.