I love this thread, Van..thanks sooo much...
can we do some other than food and drinks?
Orange Juice Cake
Cake:
1 yellow cake mix
1 small box vanilla pudding
4 eggs
1 cup oil, canola or veggie
1 cup orange juice (I use the pulp free, but with pulp works fine too)
Glaze:
1 cup sugar
1/2 cup orange juice
1 stick butter
Preheat oven to 325, spray a bundt pan and set aside. Mix all ingredients together and bake for 45-50 minutes or until a toothpick, inserted, is clean.
For glaze, place all in a saucepan and bring to a boil. Let it boil for 3 minutes. As soon as cake is removed from the oven, pour over the glaze. Let the cake cool in the pan for 30 minutes and turn out onto cake plate.
Salmon with Lemon Caper Cream Sauce
2 tsp olive oil
1 garlic clove minced
1/4 c lemon juice
2 TBS capers
1 tsp lemon pepper
1/2 c sour cream
4 salmon steaks
preheat broiler
in a small sauce pan warm the oil over medium heat, add garlic and cook for 1 minute, reduce to low. Stir in lemon juice, capers and lemon pepper, cook for 5 minutes. Add sour cream and cook for another 5 minutes. Broil salmon 4 inches from the heat for 5 minutes per side. Spoon sauce over the salmon...
Enjoy
Loaded Baked Potato Salad
5 pounds small unpeeled red potatoes, cubed
1 tsp salt
1/2 tsp pepper
8 hard boiled eggs, chopped
1 pound bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 medium swwet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2-3 tsp mustard
Place potatoes in a greased 15 by 10 baking pan, sprinkle with salt and perpper. Bake, uncovered, at 425 for 40-45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayo and mustard; pour over the potato mixture and toss to coat. Serve immediately.
Saucy Meatballs
Meatballs:
2 Eggs beaten
2-3 tbsp of milk – Only use if your mixture seems too dry
1 cup bread crumbs
2 tsp salt
4 cloves of minced garlic
1/2 cup finely chopped onion
2 # of ground hamburger, chicken, pork or a mixture
Sauce:
2 tbsp butter
1-1/2 Cups catsup
1 Cup honey
6 tbsp of soy sauce
6 cloves of garlic Minced
Preheat oven 425
In a large bowl combine meat, eggs, bread crumbs, onion, salt and milk if its needed, Mix well and shape into 1 inch balls. Place on a cookie sheet lined with foil and sprayed. Bake uncovered at 425 degrees for 30 minutes until done. Remove from sheet and place in an oven proof casserole dish with lid.
Lower oven temp to 350
Meanwhile, in a saucepan, sauté garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat simmer for 5 to 10 minutes. Pour sauce over meatballs (they can sit at this point for a few hours if you want to make ahead of time) cook at 350 for 15 minutes.
CHEESY RICE FRITTERS
1 cup Arborio rice
2 ½ cups chicken stock (water or another stock can be used as well)
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
1 large egg, lightly beaten
Salt and pepper
¼ cup seasoned breadcrumbs + ¼ cup Panko crumbs
Half an onion chopped
Minced garlic
10 oz. package of spinach coarsely chopped
Bring rice and 2 ½ cups chicken broth to a boil. Lower the heat and simmer until the rice is still firm but cooked through and the broth has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly.
Meanwhile in a skillet sauté onion till tender and translucent, add garlic and sauté. Then season with salt and pepper. Add to the rice. Stir in the cheeses and the egg into the rice mixture. Check for seasonings. (I’ve added dried basil and thyme at this stage as well)
Divide mixture into 12 mounds. Flatten into 3 inch patties. Sprinkle both sides with the breadcrumb/Panko mixture.
Add the olive oil to the skillet and over medium heat cook the patties until golden brown on both sides. Drain on paper towels. Wiping pan clean and adding fresh oil in between each batch of patties. After the last batch add the spinach into the pan and wilt down adding a lil more chopped garlic and salt and pepper. Cook till wilted serve on the side with the fritters.
This is a recipe Rocco can use ... no need for a grill!! (grin)
Summer is almost here!!!
Three Bean Salad
about 1 lb of blanched green beans, cut into bite size (or canned if you want)
1 15 oz can of chickpeas (aka garbanzo beans), rinsed and drained
1 15 oz can of red (or white) kidney beans, rinsed and drained
1/4 cup of mint chopped
1 small red onion, chopped
1 small green pepper chopped
Mix together 1/4 cup of oil (I like virgin olive oil, or canola), 1/4 cup of vinegar and 1/2 cup of sugar with pepper. (if you like it saucier ... increase to 1/2c, 1/2c and 1c)
Pour over the veggies/legumes and marinate for at least 6 hours.
yummmm
Van
Jagacida (Jag)
Cape Verdean Rice and Bean Dish
Prep: 10 minutes / Cooking: 35 minutes
1 Large Onion (White, Yellow or Vidalia)
1 lbs. Chourico Meat (Portuguese Sausage)
2 Stalks Celery
3 Cups White Rice (long grain)
5 ½ -6 Cups Chicken Stock (Low Sodium to control salt content)
2-3 Tbs. Paprika
2 tsp garlic powder
3 Bay leafs
¾ stick butter divided
1-2 Tbs. Olive Oil
12 oz. Frozen Lima Beans (2 cans of rinsed Kidney beans can be substituted)
Sea Salt and Pepper to taste
Prep:
Dice onion and celery using a food processor or knife. Also using a food processor place the Chourico or Linguica (removing the casing first) and chop into a medium to fine consistency. Divide butter into ¼’s.
Directions:
In a stock pot lightly sweat onion and celery in olive oil and ¼ stick of butter on a Medium flame. Then add Chourico and continue to cook for 7 minutes. Add rice and cook for about 2 minutes, stirring occasionally. Then add Chicken Stock, paprika, garlic powder, Lima or kidney beans, salt and pepper and Bay leaf. Bring to a rapid boil then reduce flame to low. Add ¼ stick of butter and cover. Cook for 25 to 28 minutes, or until all the liquid has been absorbed. Let stand Covered for 5 minutes. Right before serving add rest of butter and fluff up rice with a fork. Add more salt and Pepper to taste.
Servings: 10-12
Total Time: 45 minutes
Enjoy!
--John
Lushers and Lushettes have once again proven their skills outside of the bedroom.. except for Scarletblue.. she has proven both... as a suggestion.. I'm wondering if we could get all of these and any ongoing additions compiled into a Lushious CookBook? Maybe even a new heading on the Home page... just a thought...
I grilled chicken breast with this rub... It was awesome... It will make enough for 8 breasts.
On the menu with the chicken I had Mango Salsa (see below) and grilled asparagus
Mole Rub
Makes about 1/2 cup
1 tablespoon coarse salt (kosher or sea)
1 tablespoon brown sugar
1 tablespoon good quality cocoa powder, unsweetened
2 tablespoons pure chile powder
1 tablespoon sesame seeds, toasted
1 teaspoon red pepper flakes
1 teaspoon oregano, preferably Mexican
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
Pinch of ground clove
Pinch of freshly grated nutmeg
Mango Salsa
1 mango, peeled and diced
1/2 cup peeled, seeded and diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
Thanks for that tasty salad, Van. That's low fat, high fiber, and delicious.
The Best Bagels
1 ½ cups tepid water (105°F to 110°F) plus 1 tbsp for the egg wash
1 (1/4 oz) packet active dry yeast or (2 ¼ tsps)
4 cups bread flour
2 tbsp Malt Syrup (or substitute honey)
2 tbsp kosher salt
4 tsps granulated sugar
1 large egg white
Sesame seeds, poppy seeds, garlic powder, onion powder, basil, thyme etc for topping.
Place 1 ½ cups of the tepid water in a bowl and dissolve the yeast completely; set aside. Combine flour, malt syrup or honey, salt and the sugar in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into two pcs, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, not tacky or sticky, and somewhat stiff.
Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size)
Meanwhile, heat the oven to 425°F and arrange the rack in the middle.
Fill a large, wide, shallow pan (about 3 to 6 quarts) with water; bring to a boil over high heat then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper. Place a metal rack inside of a second baking sheet and set aside.
Turn the risen dough out onto a dry surface. Divide the dough in half, and then in half again until its cut looking like pizza slices with 8 pcs of equal size. Roll each piece in your hand to a ball and then start to flatten out and puncture a hole in the center and shape into an even bagel. Place shaped bagels under a damp towel and let rest for 10 minutes
Boil bagels 3 at a time making sure they have room to bob around. Cook for 30 seconds on each side until bagels have a shriveled look then remove to the baking sheet with the rack and let drain. Adjust the heat as necessary so the water stays at a strong simmer. Repeat until all are boiled
Whisk together the remaining TBSP water and the egg white. Brush the egg wash all of the bagels, then sprinkle as desired with any topping of your choice or leave plain. Place on the parchment lined baking sheet about 1 inch apart and bake 15 minutes. Rotate the pan and cook another 10-15 minutes until the bagels are a deep caramel color and have formed a crust on the bottom and top. Remove from the oven and place bagels on a cooling rack and cool for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.
Store the bagels after cooled…….wrap each in plastic wrap and then wrap each in foil. Either freeze or refrigerate.
this is a hit at my place - kids love 'em as do adults .... yummmy!!!
Thai Shrimp Kabobs
Ingredients
* 1 13-1/2- or 14-ounce can unsweetened coconut milk
* 1-1/2 teaspoon finely shredded lime peel
* 3 tablespoons lime juice
* 1-1/2 teaspoon sugar
* 1-1/2 teaspoon green curry paste
* 1-1/2 teaspoon fish sauce
* 1 teaspoon grated fresh ginger
* 1 lb. peeled and deveined large shrimp (about 26 to 30)
* 2 to 3 cups hot cooked rice
* Lime wedges (optional)
Directions
1. If using wooden skewers, soak in water for 30 minutes. In a small bowl stir together the coconut milk, lime peel, lime juice, sugar, curry paste, fish sauce, and ginger.
2. Place shrimp in a medium bowl. Pour 1/2 cup of the coconut milk mixture over shrimp. Cover shrimp and refrigerate for 30 minutes. Cover and refrigerate remaining
milk mixture.
3. Drain shrimp, discarding marinade. Thread shrimp onto pairs of metal or wooden skewers, leaving 1/4 inch between pieces. (Using two skewers makes turning easier.)
4. For a charcoal grill, place skewers on the rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp turn opaque, turning skewers once.
5. Meanwhile, heat reserved coconut milk mixture over medium heat until boiling. Reduce heat; simmer, uncovered, for 5 minutes (mixture will be thin). Serve with shrimp and rice. Garnish with lime wedges, if desired. Makes 4 to 6 servings.
Eat!!
Van
Gordon Ramsay Spiced Pork Chops With Sweet Potatoes
Marinade- Chili powder, paprika, coriander seeds, star anise. Crush thyme, garlic, olive oil, salt, pepper, mix together.
Pork chops, cover with marinade, chill.
Hot pan-olive oil, pork chops go in, color both sides, tilt pan, baste. Throw into oven, 8-10 minutes, 400 degrees F.
Sweet potatoes, peel, chop, add chicken stock, boil, drain.
Hot pan again-olive oil, garlic, shallots, season it. Caramelize the shallots, which helps sweeten. Add to the potatoes, with some coriander and sage. Mix.
Pork chops out, rest, put the pork chop on top of the sweet potatoes.
Done.
Granola
2 Cups Old Fashioned Rolled Oats (not quick cooking)
2 Cups 5 or 7 Grain Oats
¼ Cup Flax Seed
¾ cup Packed light brown sugar
¾ cups chopped pecans
1-1/2 cup sliced almonds
7 ounces of shredded coconut
½ tsp kosher salt
½ tsp cinnamon
½ cup vegetable oil
½ cup honey
½ cup Almond Butter (can leave out if you don’t have it)
1 tsp vanilla
Preheat oven to 325° Prepare a very large baking (15x10) tray lined with parchment paper.
In a large bowl combine the oats, flax seed, brown sugar, pecans, almonds and coconut. Mix well.
In a small saucepan combine honey, oil and almond butter till warm and combined then add vanilla off heat.
Pour the liquid over the grain mixture and mix until completely combined. Use your hands at this stage to get everything covered well. Spread mixture out onto baking tray if your trays are smaller use two.
Bake for a total of about 40-50 min depending on your oven timing it at 10 min intervals. Pull out and mix up the granola; bring the outsides in and so forth. Spread back out and bake another 10 min. Continue doing this until its golden brown and to the doneness you like.
Pull out and set on cooling racks. Press down on the mixture with the back of a wooden spoon so that it will stick together as it cools. Then break up into chunks and store in an air tight container.
Here is one for a salad dressing that I am currently addicted to:
Ginger pear dressing
2 pears peeled and cut into 1/4" pieces
1 onion ( I use sweet onions) chopped
pinch and a half of thyme
salt and pepper
Saute in olive oil until cooked through and looking lovely
While that is cooking:
grate a teaspoon or so of fresh ginger
mince a few cloves of garlic
Add to the pear onion mixture.
Also add
a few tablespoons of a light vinegar ( I use light pear balsamic)
and some honey to taste
add additional salt and pepper if needed
cook for a bit while assembling your salad
I love it on spinach or some mixed greens, with some goat cheese, and dried cranberries.
Some toasted nuts would be wonderful on there as well.
Enjoy!
Beef in Red Wine Casserole
The cooking times for this recipe are specifically for a slow cooker
but works just as well simmering slowly for 1 ½ hours on a conventional hot plate
1.35kg (1½ Ibs) rump/stewing steak
1 tbsp vegetable oil
3 medium carrots, cut into 1cm pieces
Small onion, chopped
400g (14oz) good quality chopped tomatoes
250ml (½ pt) red wine
1 tsp dried herbs - eg; basil, oregano
Ground pepper
1 bay leaf
Wine can be substituted for vegetable or beef stock if preferred
1. In a large non stick frying pan, brown the beef in batches
2. Transfer into slow cooker add carrots & onion
3. Combine the tomatoes, stock, wine, herbs, salt, pepper and bay leaf
Pour onto the vegetables and steak
4. Cover and cook on Low for 6 - 8 hours or high for 3 -4 hours
or auto 8 - 9 hours
Serve with accompaniment of choice & sprinkle with basil leaves
Delicious!
I've been playing with this recipe for a while, hope you like it.
CHOCOLATE & BRANDY MOUSSE (6 PTNS)
CHANTILLY CREAM
250 ML CREAM DBL
4 TSP HONEY
2-3 DROPS VANILLA ESSENCE
50 ML BRANDY
ITALIAN MERINGUE
60 GM SUGAR
5 TSP WATER
1 EA EGG WHITE
CHOCOLATE
150 GM DARK CHOCOLATE
METHOD
FOR THE ITALIAN MERINGUE
1. PLACE THE SUGAR AND WATER INTO A PAN AND SLOWLY BRING TO THE BOIL.
2. AT THIS STAGE, PLACE THE EGG WHITES IN THE BOWL OF AN ELECTRIC BEATER AND WHISK UNTIL FIRM PEAKS FORM WHEN THE WHISK IS REMOVED.
3. REMOVE THE SUGAR PAN FROM THE HEAT. WITH THE BEATER AT ITS LOWEST SPEED, POUR IN THE MELTED SUGAR, IN A STEADY STREAM, MAKING SURE IT IS CLEAR OF THE BEATERS.
4. CONTINUE BEATING FOR ABOUT FIVE MINUTES, UNTIL THE MERINGUE IS TEPID.
FOR THE CHANTILLY CREAM
5. PLACE THE CREAM, HONEY, BRANDY AND VANILLA ESSENCE INTO A BOWL AND MIX.
6. WHISK UNTIL FIRM PEAKS FORM WHEN THE WHISK IS REMOVED.
7. MELT THE CHOCOLATE, THIS CAN BE DONE IN THE MICROWAVE, BEING CAREFUL NOT TO BURN THE CHOCOLATE.
8. ADD THE CREAM AND MERINGUE TO THE DARK CHOCOLATE AND MIX CAREFULLY.
9. PLACE THE MIX IN THE FRIDGE FOR 5 MINS TO ALLOW TO FIRM.
11. PLACE THE MIX INTO THE CUPS/GLASSES READY TO SERVE.
Easiest Souffle recipe, so far I have not found anyone who has been able to completely get it wrong.
STRAWBERRY SOUFFLÉ & VANILLA SHORTBREAD (2 PTNS)
FOR THE SOUFFLÉ
250 GM STRAWBERRIES, HULLED
75 GM CASTER SUGAR, PLUS EXTRA FOR DUSTING
½ EA VANILLA PODS, SPLIT LENGTHWAYS
4 TSP CORNFLOUR
SOFT BUTTER, FOR GREASING
2 EA EGG WHITES
SIFTED ICING SUGAR, TO DUST
FOR THE SHORTBREAD
200 GM BUTTER
90 GM ICING SUGAR, SIFTED
250 GM FLOUR
2-3 DROPS VANILLA EXTRACT
PINCH SALT
METHOD
1. TO MAKE THE JAM BASE FOR THE SOUFFLÉ, BLEND THE STRAWBERRIES AND 50 GM OF THE SUGAR IN A BLENDER OR FOOD PROCESSOR TO A PUREÉ.
2. RUB THROUGH A FINE SIEVE INTO A HEAVY-BOTTOMED PAN. SCRAPE IN THE VANILLA SEEDS FROM THE POD.
3. BRING TO THE BOIL OVER A MEDIUM HEAT, WHISKING CONTINUOUSLY.
4. STIR THE CORNFLOUR WITH ABOUT EIGHT TBSP OF WATER JUST TO SLACKEN, THEN WHISK INTO THE STRAWBERRY PUREÉ UNTIL THE MIXTURE THICKENS. COOL, THEN CHILL.
5. BRUSH THE INSIDES OF TWO SOUFFLÉ DISHES THAT ARE 9 CM DIA AND 6 CM DEEP WITH SOFTENED BUTTER, THEN DUST WITH CASTER SUGAR. CHILL.
6. TO MAKE THE SHORTBREAD, BEAT THE BUTTER AND ICING SUGAR TOGETHER, THEN GENTLY MIX IN THE FLOUR, VANILLA AND SALT TO MAKE A DOUGH.
7. ROLL INTO A CYLINDER ABOUT 5-6CM IN DIA, WRAP IN CLING FILM AND CHILL IN THE FRIDGE.
8. PREHEAT THE OVEN TO 1800C/GAS 6.
9. CUT THE CHILLED DOUGH INTO 5MM THICK SLICES AND PLACE ON A BAKING SHEET.
10. BAKE FOR 10-12 MINUTES OR UNTIL GOLDEN AROUND THE EDGES. SLIDE ONTO A WIRE RACK TO COOL AND CRISP. LEAVE THE OVEN ON.
11. TO FINISH THE SOUFFLÉ, WHISK THE EGG WHITES WITH THE REMAINING CASTER SUGAR TO SOFT PEAKS.
12. FOLD INTO THE SOUFFLÉ JAM BASE.
13. DIVIDE THE MIXTURE AMONG THE TWO DISHES, FILLING THEM TO THE TOP, THEN LEVEL WITH THE BACK OF A KNIFE.
14. BAKE FOR 9-11 MINUTES OR UNTIL RISEN ABOVE THE RIM BY HALF.
15. REMOVE FROM THE OVEN AND IMMEDIATELY DUST THE TOPS WITH ICING SUGAR. SET EACH SOUFFLÉ ON A LARGE PLATE. PUT A PIECE OF SHORTBREAD TO THE SIDE. SERVE AT ONCE.
Easiest Souffle recipe, so far I have not found anyone who has been able to completely get it wrong.
STRAWBERRY SOUFFLÉ & VANILLA SHORTBREAD (2 PTNS)
FOR THE SOUFFLÉ
250 GM STRAWBERRIES, HULLED
75 GM CASTER SUGAR, PLUS EXTRA FOR DUSTING
½ EA VANILLA PODS, SPLIT LENGTHWAYS
4 TSP CORNFLOUR
SOFT BUTTER, FOR GREASING
2 EA EGG WHITES
SIFTED ICING SUGAR, TO DUST
FOR THE SHORTBREAD
200 GM BUTTER
90 GM ICING SUGAR, SIFTED
250 GM FLOUR
2-3 DROPS VANILLA EXTRACT
PINCH SALT
METHOD
1. TO MAKE THE JAM BASE FOR THE SOUFFLÉ, BLEND THE STRAWBERRIES AND 50 GM OF THE SUGAR IN A BLENDER OR FOOD PROCESSOR TO A PUREÉ.
2. RUB THROUGH A FINE SIEVE INTO A HEAVY-BOTTOMED PAN. SCRAPE IN THE VANILLA SEEDS FROM THE POD.
3. BRING TO THE BOIL OVER A MEDIUM HEAT, WHISKING CONTINUOUSLY.
4. STIR THE CORNFLOUR WITH ABOUT EIGHT TBSP OF WATER JUST TO SLACKEN, THEN WHISK INTO THE STRAWBERRY PUREÉ UNTIL THE MIXTURE THICKENS. COOL, THEN CHILL.
5. BRUSH THE INSIDES OF TWO SOUFFLÉ DISHES THAT ARE 9 CM DIA AND 6 CM DEEP WITH SOFTENED BUTTER, THEN DUST WITH CASTER SUGAR. CHILL.
6. TO MAKE THE SHORTBREAD, BEAT THE BUTTER AND ICING SUGAR TOGETHER, THEN GENTLY MIX IN THE FLOUR, VANILLA AND SALT TO MAKE A DOUGH.
7. ROLL INTO A CYLINDER ABOUT 5-6CM IN DIA, WRAP IN CLING FILM AND CHILL IN THE FRIDGE.
8. PREHEAT THE OVEN TO 1800C/GAS 6.
9. CUT THE CHILLED DOUGH INTO 5MM THICK SLICES AND PLACE ON A BAKING SHEET.
10. BAKE FOR 10-12 MINUTES OR UNTIL GOLDEN AROUND THE EDGES. SLIDE ONTO A WIRE RACK TO COOL AND CRISP. LEAVE THE OVEN ON.
11. TO FINISH THE SOUFFLÉ, WHISK THE EGG WHITES WITH THE REMAINING CASTER SUGAR TO SOFT PEAKS.
12. FOLD INTO THE SOUFFLÉ JAM BASE.
13. DIVIDE THE MIXTURE AMONG THE TWO DISHES, FILLING THEM TO THE TOP, THEN LEVEL WITH THE BACK OF A KNIFE.
14. BAKE FOR 9-11 MINUTES OR UNTIL RISEN ABOVE THE RIM BY HALF.
15. REMOVE FROM THE OVEN AND IMMEDIATELY DUST THE TOPS WITH ICING SUGAR. SET EACH SOUFFLÉ ON A LARGE PLATE. PUT A PIECE OF SHORTBREAD TO THE SIDE. SERVE AT ONCE.
Blueberry Muffins
Makes 12 reg or 6 large.
These are not sweet muffins but they are very good!
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
2 cups blueberries
Grease 12-cup muffin pan or a 6 large cup pan. Preheat oven to 375 degrees. In large bowl with mixer on medium speed. (a stand mixer works well if you have one) cream butter or margarine and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Ad alternately to creamed mixture with milk and vanilla. Crush 1/2 cup blueberries and add to batter. Folding remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes. Cool in pan for 5 minutes and turn onto wire rack.
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