- 2 cups of flour (loosely packed)
- 1/2 cup of sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk
- 1/4 cup melted butter
- ~1 1/2 cup blueberries (preferably from the backyard) (if frozen do not defrost)
Preheat the oven to 400 deg F and spray or butter the muffin pan. Stir together the flour, sugar, baking powder, and salt with a fork. Mix the egg, butter and milk together and then add the wet to the flour mixture. Stir only until the flour is wet–don’t over stir making the mixture gummy. Toss in the blueberries and stir a bit to distribute them.
Spoon batter into muffin pan, filling the wells about 2/3 full. Bake for 25 minutes–until the house smells heavenly and the muffins are just beginning to brown on the edges. Then serve the warm clouds of muffin with blueberry bursts in them for breakfast in bed for someone you love.
Makes 12 muffins.
Adapted from The New York Times Cookbook by Craig Claiborne published 1961
- 1 cup sugar
- 4 cups water
- 10-12 whole cloves
- cinnamon stick
- zest of one lemon (can use orange)
- 2 cups farina
- 3/4 cup extra virgin olive oil
- 1 cup blanched almonds
- cinnamon and powdered sugar for serving
In a saucepan combine the sugar, water, cloves, and cinnamon stick. Cut the zested lemon in half and toss that in the water mixture too. Heat until it just boils and then remove it from the heat.
In a soup pot heat the olive oil until it is hot. Add the farina and stir continuously until the farina begins to toast and gets slightly browned. Keep stirring otherwise it will burn. Once the farina is toasted add the syrup (strain off the lemon, cloves and cinnamon stick) about 1/2 cup at a time. Be careful, it will sizzle and splatter when the syrup is added. Stir well and the farina will absorb the syrup. Continue adding the syrup in batches until all the syrup is absorbed. Stir in the almonds and lemon zest. Keep stirring and the farina will gather into a solid mass.
Press the farina into a mold or bread loaf pan (or just shape it yourself on a plate). Invert the mold or pan to release the cake.
Serve generously sprinkled with cinnamon and powdered sugar.
I was inspired to make this after a taverna at Sounio served it complimentarily to us after a great fish dinner on a moonlit night.
❤ from Andromahi……
- 1/2 package of plain graham crackers curmbled
- 6 Tbsp butter melted
- 2 pkgs Philadelphia Cream Cheese
- 2 eggs
- 3/4 cup sugar
- lemon zest from half a lemon
- 1 1/2 cup of fage 2% greek yogurt
- 1/3 cup sugar
Preheat oven to 375 deg. Combine the crumbled graham crackers with melted butter and mix very well. Press graham crackers into bottom of pan (8 in spring form pan or pie plate). Combine cream cheese, eggs, 3/4 c sugar and lemon zest in a bowl…mix with beater on low until smooth. Pour the cheese mixture on top of the graham cracker crust. Bake for 20 min and take out and cool for 10 min. Combine the greek yogurt and remaining sugar. Carefully spread yogurt mixture on top of the cheesecake after it cooled for at least ten minutes. Bake for 15 min more. Take out of the oven even if it is a little soft. Cool and then refrigerate overnight. This tastes way better the second day, so it is worth the wait!
Adapted from Shula Chen 🙂
- 1 cup of flour
- quarter tea spoon of salt
- 2 big eggs (or 3 small)
- 1.5 cup of milk
- 1 table spoon of melted butter
- optional (not recommended if you wish to include a savory filling)
- 1 tablespoon of sugar
- 1 teaspoon of vanilla or cognac
Mix flour sugar and salt. Add milk and mix until very smooth mix. I used a mixer. Add eggs and well mix. Use a wide pan, moderate heat and spread the mix thinly. Test and taste! enjoy.
sweet filling: maple sirup, nutella, jams, chestnut cream, ripped cream, bananas, strawberries, any fruits really
savory filling: cheese, ham, chicken, asparagus and any thing your imagination calls for.
From Natalie-Pascale Boisseau ❤ —this was a family recipe of Natalie’s from Quebec. Natalie served this with love to
friends for breakfast on a great reunion vacation on Hood Canal.
Argo & Kingsford’s Corn Starch | Over 100 Years of Quality..
Lemon Meringue Pie :-)…add zest to make tangier!! This is the recipe my mom always used off of a box of corn starch.
- Fruit…10 apples (mixed varieties is tasty) peaches, berries, a combo…whatever is fresh, peeled and sliced
- 1/2 cup sugar
- 2 tablespoons tapioca or cornstarch
- 1 tsp cinnamon (more or less to taste—apples definately a bit more)
- 5 tbsp butter softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 c flour
- 1 c rolled oats
- 1/4 tsp cinnamon
Don’t forget vanilla ice cream!
Prepare fruit filling and put in casserole dish. In large bowl cream the butter and sugar, add the egg and vanilla, then stir in the oats, flour and cinnamon. drop the topping in blobs on top of the fruit, covering it all to the edges. Bake in 350 deg oven for about an hour until top is browned.
Serve warm or r.t. with a bit of good vanilla ice cream.
Adapted from Sunset Low Fat cookbook. (less sugar, a whole egg)
- 1 lb sesame seeds
- 1 cup turbinado sugar
- 2 egg whites
mix the ingredients well. with a teaspoon, place small balls of the mixture on parchment paper on baking sheet. Bake for about 15 min in 375 deg oven until brown. so incredibly easy and tasty!
From Shula Chen–V’s favorite cookie ever.