Very Berry July Fourth Muffins

Very Berry July Fourth Muffins




I have been craving a homemade muffin for awhile. After looking at all of the sad day old muffins in the coffee shops, I just needed to bake my own. Luckily, blueberries are starting to be readily available and less expensive. I saw this recipe in a recent Southern Living magazine and knew it was was time to bake. I love the combination of cornmeal in muffins since it gives a richer taste.

This recipe can be made as either muffins or a cake. An 8-inch cake pan should be fine for the quantity of this recipe. I used two medium size muffin pans and was able to make 12 muffins.

Here is the recipe:

100 grams butter (room temperature)
120 grams sugar
2 eggs
200 grams flour
85 grams cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
90 grams buttermilk
1 1/2 cup blueberries


1. Prepare the baking pans by lightly buttering and dusting with flour. Preheat the oven to 180 degrees Celsius.

2. Mix the sugar and butter with a hand mixer (or standing mixer) until light and fluffy about 2 minutes. Gradually mix in the eggs and mix well after adding each portion.

3. Sift together in a bowl the flour, baking powder, baking soda and salt and then add the cornmeal.

4. In portions, add the flour mixture to the butter mixture while alternatively adding the butter milk. Mix at a low speed just until everything is well mixed. Lastly, add about one fourth of the fresh blueberries and mix.

4. Pour the mixture into either the muffin tins or the cake pan and sprinkle with the remaining blueberries. Bake about 20 - 30 (the cake will take longer to bake) until lightly browned.

5. Cool for a few minutes before gently removing from the pan.

Since it is so close to July 4th, I thought I would add a few blue & white decorations.


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Kathy
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Easy Fish Tacos

Easy Fish Tacos





Dinner is ready! We can't always eat dessert so for a quick dinner I have replaced the traditional meat sauce for these tacos with fish.

There is no complicated recipe. You can use your traditional taco shells and fry your favorite fish and serve on the taco shells with sliced tomatoes, avocado, jalapenos (I like spicy), lettuce and cilantro. 

Freshly chopped tomatoes seasoned with  hot sauce is a delicious accompaniment. Again, I like my food spicy. Don't forget the tortilla chips for dipping into that spicy sauce.

Enjoy your dinner!

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Kathy
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Summery Peach Galette

Summery Peach Galette


Here is an easy recipe to help you use all of the summer peaches you love.

This tart is baked together with a buttery crust on the bottom and  peaches with an almond cream on top.

This tart takes a short 30 minutes to to bake so dessert will be ready in no time at all.


Recipe

3 peaches (blanch them in hot water to remove the fuzz on the skin)

Crust (Pate brisee)
100 grams flour
50 grams butter (cold)
1/2 egg
1 teaspoon water
pinch of salt
3 grams of sugar

1. Measure the flour into a bowl.Cut the butter into small cubes and mix into the flour mixture using a pastry cutter. (You can also use a food processor for making the pie crust). Lastly, mix in the egg, water, salt and sugar.
2. Lightly knead together on a flat board to blend all the ingredients well. Flatten into a large circle and cover in plastic wrap. Put in the refrigerator for about 30 minutes before using. This dough becomes soft quickly so you should work with it quickly.

Almond Cream
50 grams almond powder
50 grams powdered sugar
50 grams soft butter
5 grams flour
1 egg

1. Mix the butter and powdered sugar. Add the egg and mix. Add the almond powder and flour. Mix well.

Making the tart:
1. Roll out the dough to about  a 20 cm circle. Spread the almond cream within the circle but leave about 1 cm around the edge. Place sliced peaches on top of the cream in a nice decoration then fold the edge of the crust inside of the circle. Brush with egg.
2. Bake in a preheated oven at 180 degrees Celsius for about 25 - 30 minutes. 



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Kathy
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Hearty Cheddar Cheese and Bacon Bread

Hearty Cheddar Cheese and Bacon Bread





This bread is very hearty and can make a full meal by just adding a soup and salad. The cheddar cheese and bacon are a delicious combination for an evening meal or lunch.

Recipe

525 grams bread flour
1 1/2 teaspoon salt
1/2 teaspoon yeast
370 grams water
150 grams grated red cheddar cheese
100 grams bacon (diced and fried, remove extra grease by draining on a paper towel)
15 grams butter (room temperature)

1. Combine flour, salt and yeast in a bowl and use a small whisk to mix together well.

2. Pour the water over the flour mixture in portions and use a spatula or bench scraper to mix together. After everything is mixed, place on a flat surface and knead together for about 5 - 10 minutes until the dough is soft.  Dough should be soft but not sticky. Let rest under a bowl for about 10 minutes.

3. Lightly warm the butter in your hands and then put on top of the dough and use a bench scraper to incorporate the butter. Knead again so that the bread is soft & supple. If tough, add a tablespoon or so of water and knead again. Add in the cheddar cheese and bacon. Roll into a well formed ball and put in a bowl and cover with wrap. Let rise in warm place for 60 minutes.

4.  Divide the dough into 2 pieces, each with the same weight. Roll each piece into a nice ball. Place on the kneading board and cover with plastic and let rise for 20 minutes (bench time).

5. Flatten each ball to remove the air and roll again into a ball. Place in the bread tin and brush with egg. Place in a warm place. Should rise again for about 60 minutes.

6. Heat oven to 200 degrees Celsius. Brush again with egg and bake for about 50 minutes. Cover with foil half way through if the top is getting too browned.



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Kathy
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