1/2 cup shortening, 1/2 cup butter, 3 cups self rising flour, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 2 cups chocolate chips. Bake at 350 degrees for 10-12 min. or until done.
Recipe courtesy of Paula Deen
2 cups all-purpose flour (I used whole wheat)
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
3 lbs cut up pork tenderloin
1 onion, sliced
½ cup soy sauce
½ cup sucanat or brown sugar
1t minced garlic
½ t ginger powder
I got this recipe from http://homesteadinghomemaker.blogspot.com/
You all know what a big fan I am of flavored coffee creamers. Well, I also love flavored coffees. They are expensive though. My lovely daughter (Jess) bought me a subscription to Kraft Foods Food & Family magazine. I love it! Here are two flavored coffee recipes I got from the magazine. I made this one yesterday.
Maple Cinnamon Coffee
6 tbsp. ground coffee, 1/2 tsp ground cinnamon, 1/2 cup pancake syrup, 4 1/2 cups cold water, 6 tbsp thawed cool whip. Place coffee in filter in brew basket of coffee maker, sprinkle with cinnamon. Pour pancake syrup into empty coffee pot. Add water to coffee maker, brew. When brewing is complete , stir until well blended. Top with cool whip. I did not follow their recipe exact. I just made us 6 cups of coffee, using the amount of ground coffee I always do. Adjust it to your taste. I did not top mine with cool whip. I did however use coffee creamer. This is good with gingerbread creamer but you could use whatever you like. There are lots of new flavors available right now.
I made this recipe today. Spiced Orange Coffee. Into the brew basket I added the ground coffee, enough to make 6 cups. Add to the coffee grounds, 1 tbsp orange zest, 1/2 tsp ground cinnamon. Put 1/3 cup packed brown sugar into empty coffee pot. Brew. Stir until sugar is well blended. Both these coffees were very good. I know many of you don’t like coffee but maybe you could use these recipes with tea or even hot chocolate.
We have gotten tons of rain yesterday and today. They are forecasted us to get snow flurries tonight. We’ll see. Right now, it is just gloomy and soggy wet. Temperature is mid 40’s though so that is nice. School is finished for the day so I guess I better get busy doing other things. Supper tonight is fried chicken, biscuits, gravy, corn and homemade jam for dessert. I hope you all have a great evening and God bless.
Remember a while back I said we were working on a big surprise. Well, here they are. We have baby chicks!!!!! Aren’t they sooo cute? The girls and I are so excited. Hubby is a little more reserved but we know he’ll come around. Our friends, the Horns, gave us the red ones. The others came from Tractor Supply. We got them Saturday. They spent the weekend inside as it was extremely cold here. We moved them out to their coop yesterday. We pulled a quilt down over the roost and put a light inside so they stayed nice and warm. I will be posting more pictures all along to let you all know of their progress.
It is a little warmer here today. At least no snow or ice. Hopefully, we will be able to hang clothes outside to dry. Today is supposed to be our warmest day of the week. Colder with rain for the remainder. Oh well, this is the last week of March. In April, things start warming up more. We will be doing school as usual today, with breaks to go check on the chicks. The girls have already been out once this morning. They want them to be used to them and not be afraid.
I made a new recipe yesterday for pumpkin muffins. They turned out pretty good. The recipe I used is:
Original Recipe Yield 1 dozen muffins
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2/3 cup brown sugar, firmly packed
- 1/3 cup white sugar
- 1/4 cup canola oil
- 1/2 cup applesauce
- 1/2 cup canned pumpkin
- 1/3 cup buttermilk
- 2 eggs, slightly beaten
- 1/4 cup golden raisins (optional)
- 1/4 cup chopped pecans (optional)
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
If you don’t have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.
I got this recipe from www.allrecipes.com It is definitely worth making again (in my opinion). Enjoy your day and God bless.
Today along with my many other duties, I will be processing these beautiful cushaw and pumpkin. There were 3 cushaws altogether but one is already in the steamer. I plan to steam them enough to cut the peeling off, puree them in the sauce maker and then freeze the puree. You see the pumpkin in the box, I have never tasted this type of pumpkin. The lady who gave it to me said she thought they were called cow pumpkins. She said they were very good for pies. The cushaw was a gift from my mother-in-law. Thanks, Judy.
We had a nice afternoon yesterday. Hubby needed a haircut so we went over to our friends house who cuts our hair for us. We shared coffee and an excellent dessert she had made. Then after he got his hair cut, Hubby and Faye got out their guitars and we enjoyed singing some old hymns. I so enjoy these times. The dessert she made was very simple. 4 large apples, 2 containers of store bought crescent rolls. Quarter the apples and place a quarter in each crescent roll. Roll the crescent around the apple. Put into baking dish. Heat 1 stick butter, 1 cup sugar, cinnamon (to taste) and 1 1/2 cups water until melted. Pour this mixture over the apple dumplings and bake at 350 about 45 minutes or until cresents are golden brown. Serve warm topped with whipped creme. They were delicious. I guess since I am working up pumpkin today I thought this recipe would work with pumpkin instead of the apples. I think I would change the sugar to brown sugar, also add a little nutmeg. Maybe I’ll try that today. We’ll see. Sunday is our Thanksgiving dinner at church. I need to get started making rolls.
The sun is shining here today. Lots of wind-gusts of about 30 mph. This made walking a little more difficult. Hubby went with me though and that made it much more enjoyable. Enjoy your day and God bless.