...the only thing missing is you.
Monday, February 13, 2012
Sunday, February 12, 2012
I am crazy for cranberries, so when they are available in the fall I go wild and buy them. A lot of them. They take up a lot of room in my freezer. Then, after the holidays, I sort of forget about them. Well this morning I was searching for something different to make for my guests when I pulled out an old favorite muffin book and found this recipe. I hadn't make these muffins in a long time and I knew I had plenty of cranberries on hand so voila, it was meant to be! They are so yummy; not too tart, not too sweet, just right!
Cranberry Orange Nut Muffins
2 cups flour
1 TB. baking powder
3/4 tsp. salt
1 cup sugar
1 egg, beaten
1/2 cup orange juice
1/2 cup milk
1/3 cup butter, melted
2 TB. grated orange peel
1 1/2 cups fresh (or frozen) cranberries, chopped
1/2 cup chopped walnuts or pecans
Preheat oven to 400 degrees. Grease muffin tin.
Sift together flour, baking powder, salt, and sugar. Stir in egg, juice, milk, and butter just 'til moistened. Fold in orange peel, cranberries, and nuts. Fill muffin tins.
Bake for 20-25 mins. Let cool in pan before removing. Makes 12 regular sized muffins or 6 jumbo muffins.
Friday, February 10, 2012
Serve these delicious bars with a hot pot of Earl Grey tea for the perfect afternoon pick-me-up.
Raspberry Oatmeal Bars - serves 9
1/2 cup light brown sugar, firmly packed
1 cup flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup old fashioned oats
1/2 butter softened
3/4 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease an 8-inch square pan, and line with greased foil.
Combine the brown sugar, flour, baking soda, salt, and oats. Rub in butter using a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the pan. Spread the jam to within 1/4-inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 30-35 minutes or until lightly browned. Allow to cool before cutting into bars.