September 10, 2011

This has been a busy week for us!  Between work and the new boss arriving and canning season is in full swing, we also had Ivy's birthday.  We went to Burlington on Thursday night and took her and her husband and son out for dinner!  Actually the entire family was there.  Got to spend the evening with all of our kids and all of our grandkids.  Can't believe my sweet beautiful baby girl is 28!  Where has the time gone. 

This was my weekend to make muffins for church!  The kinds I made this time, Peanut Butter Muffins, Zucchini Muffins, Chocolate Chip Muffins, Banana Blueberry Muffins, Cherry Muffins.  All double batches. 

CHERRY MUFFINS

Ingredients list:

1 large egg, beaten.
3 ½ cups of unbleached flour.
2 cups of milk.
¾ cup of tart cherries, drained.
1/3 cup of vegetable oil.
1/3 cup of chopped pecans.
¼ cup of sugar.
1 tablespoon of baking powder, and 1 teaspoon of baking powder.
2 teaspoons of almond extract.
1 teaspoon of salt.

Instructions:

In a suitably sized mixing bowl, combine the flour, baking powder, salt and the sugar.

In another bowl, combine the beaten egg, milk, almond extract, and vegetable oil; blending thoroughly.

Mix the ingredients together gently.

Gently fold in the drained cherries and chopped nuts.

Spoon the batter into greased muffin tins filling each about two-thirds full.

Bake at 400°F (205°C) for 25 minutes.

CHOCOLATE CHIP MUFFINS

Ingredients list:

¾ lb chocolate chips.
1/3 lb of soft butter.
4 medium eggs.
2 ½ cups of flour.
1 cup of sugar.
¼ cup of milk.
1 tablespoon of baking powder.
½ teaspoon of vanilla extract.
½ teaspoon of salt.

Instructions:

Preheat your oven to 400°F (200°C) and butter your muffin pan.

Beat the butter and the vanilla extract together to form a light, airy mixture.

One at a time, add the eggs, and beat gently.

Add ¼ cup of the sugar after each egg and mix thorougly.

Put the baking powder and salt in the milk, then add to the mixture.

Fold in the flour and the chocolate chips.

Pour the mix into your buttered muffin pan, filling each cup two-thirds full.

Bake for 25 minutes or until muffins turn golden brown...

PEANUT BUTTER MUFFINS

Ingredients list:

2 medium eggs, beaten.
2 cups of sifted flour.
1 cup of milk.
½ cup of peanut butter.
¼ cup of sugar.
2 tablespoons of butter, melted.
3 teaspoons of baking powder.
1 teaspoon of salt.

Instructions:

Sift together the flour, sugar, baking power and salt.

Add the peanut butter and mix throroughly.

Combine the eggs and milk, then pour into the mixture.

Add the butter and stir until mixture is moistened.

Fill greased muffin pans about two-thirds full and bake at 400°F (200°C) for 25 minutes.

ZUCCHINI MUFFINS

Ingredients list:

2 medium eggs.
1 ½ cups of all-purpose flour.
1 cup of shredded zucchini.
1 cup of sugar.
½ cup of vegetable oil.
½ cup of chopped walnuts.
1 teaspoon of baking soda.
½ teaspoon of salt.
¼ teaspoon of baking powder.

Instructions:

Mix together the vegetable oil, sugar and eggs.

Add the shredded zucchini, flour, baking powder, baking soda and salt.

Fold in the chopped walnuts.

Lightly grease muffin tips, then fill two-thirds full with the mixture.

Bake at 375°F (190°C) for 25 minutes.

Today I also canned cinnamon pickles, green beans, tomatoes, pickled jalapeno peppers, started a batch of 14 day sweet pickles. 

Cinnamon Pickles

Cucumbers waiting for the salt brine to sit in for 10 days

container with cucumbers ready to become sweet pickles

Jalapeno's ready for the pickling brine

Add caption

Green beans...

Earlier this week I made/canned jalapeno jelly! 



baby food jars filled with Jalapeno Jelly (minus two that Ivy took home)



For our Weekly sunday dinner tomorrow we are having meatloaf and jalapeno hashbrowns.   The hashbrown recipe is a new one to me...haven't tried it yet, so tomorrow will be a first.  I will let you know how it turns out.  Tonight I made up the meatloaf, just need to put in pan and bake...Makes my mouth water to think of it! 

Meatloaf ready for the pan and baking!  the white stuff is onion!!!!