- 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
- 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 large graham cracker crust
- 2 14 oz cans sweetened condensed milk
- 6 egg yolks
- 3/4 cup key lime juice
- 1/2 lime zest
- whipping cream for topping
Combine all ingredients except whipping cream, blending with a whisk until smooth. Pour filling into crust and bake at 350 deg for 20-30 min–until set. Cool to room temp to serve. Just in case there is not enough calories and pleasure—top with homemade whipped cream.
From Mom and Dad ❤
- 4 eggs
- 1 1/2 cup sugar
- 3/4 cup corn oil
- 1 1/2 cup flour
- 2 tsp baking powder
- 1 1/2 tsp brandy
- 4 apples peeled and cut into eighths
Combine everything and bake in pyrex pan at 350 deg for 45 min or so.
From Tommy K at Tasis
Zoe made this for Thanksgiving one year…I think it was the best apple pie I ever had. (Use a variety and a lot of apples)
- 1 3/4 cup flour
- 1 tsp salt
- 1/2 cup mazola corn oil
- 3-3 1/2 Tbsp ice water
- 2 3/4 cup + 2 Tbsp flour
- 1 1/2 tsp salt
- 1/2 + 1/3 cup mazola corn oil
- 5-5 1/2 Tbsp ice water
Mix flour and salt with a fork. Add mazola, stirring with a fork until crumbly. Sprinkle ice water gradually, stirring until mixture can be formed into a ball. Roll out between sheets of wax paper.
For fruit pie combine fruit w sugar to taste, 2 tbsp tapioca, and 1 Tbsp butter pieces (cinnamon if desired). Cover w top crust, brush w little milk and sprinkle w a bit of sugar. Bake 425 deg 20 min then 350 deg for 25-35.
From mom ❤