Christine arranged individual fruit plates, made a warming vegetable soup and I brought my favorite bran muffins with Hunsaker orange-plum jam. Just right. Thanks so much, Mike and Christine, for beautiful atmosphere and lovely conversation.
The great thing about my Fresh Blueberry Buttermilk Bran Muffins is that besides being nutritious & yummy, the batter 'keeps' in the fridge for 6 weeks. You're always just a few minutes away from the tantalizing taste of warm buttered muffins melting in your mouth. There is a down side - they're so good that I had baked (and,yes, eaten) the whole batch within three days. hmmm.... maybe a double batch next time.
FRESH BLUEBERRY BUTTERMILK BRAN MUFFINS
2 c. bran cereal (I use Wheaties)
1 c. All Bran (not the Buds)
1 c. boiling water (pour over the cereal)
1 3/4 c. sugar
1/2 c. butter (softened, not melted)
2 eggs
1 3/4 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. raisens (softened by soaking in boiling water 30 mins., drain)
1/2 c. nuts (optional)
Blueberries, 5 per muffin (can use frozen without thawing, cooking time will increase slightly)
Cream butter and sugar; add eggs and sifted dry ingredients alternately with the buttermilk. Add raisens and nuts. Fold in the soaked bran. Don't overmix. Use paper cupcake liners in a muffin tin. Fill each cup 1/2 full of batter. Drop in the blueberries and finish filling with batter. Bake at 400 degrees for 20-25 minutes. Bake as many as needed and put remaining batter, covered, in the fridge. Don't stir batter next time dipping out.
Spencer and Melynn came for Sunday dinner. Spencer brought the dessert - a fabulous creme brulee. They broke out the brulee torch they'd received for their wedding and Spencer made this recipe for the first time ever. We're thinkin' you must have picked up the soul of the Frenchman on your mission to Quebec, Spencer, because honestly, we've had creme brulee the world over and yours tops the list.
SPENCER'S CREME BRULEE
4 egg yolks
1 tsp. pure vanilla extract
3 TBL sugar
2 cups cream
pinch of salt
Preheat oven to 350 degrees. Beat egg yolks until slightly thickened. Gradually stir in sugar and salt. Heat the cream in a saucepan, removing before cream comes to a boil. Stir cream slowly into egg mixture and add vanilla. Divide into 4 ramekins and place them in a baking pan. Fill the baking pan with water about half way up the ramekins. Bake for 45-60 minutes, until firm. Remove from oven and let cool slightly. Sprinkle the tops with sugar and caramelize with kitchen torch. Garnish with fresh fruit.
Eric on the other hand has the soul of an engineer. Would you like your brulee topped with granulated sugar, powdered sugar or perhaps you'd prefer marshmallows?
2 comments:
looks like you fixed whatever problem you were having with the spacing. :)
Hello Becky...many thanks for coming to document my party Saturday night. Sorry for my "tight schedule" as you graciously put it. We had a great time and you should have seen the mess at the end. I should have captured that on my Canon. Thank goodness for 15 dishwashers.
I have that link so you can publish your blog. It is amazing. You can make this fabulous blog a book into a family keepsake the kids will fight over later.
http://www.blurb.com/create/book/blogbook
Can't wait to see whatcha captured Saturday night! Loves...
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