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Farmer John and I would like to share some recipes we found and/or discovered ourselves with you!
THE BEST BLUEBERRY MUFFIN'S:
3/4 cup Butter, softened
1 3/4 cup plus 2 Tbs. White Sugar
6 Eggs
1 Tbs. Vanilla
5 1/4 cups All-Purpose Flour
2 Tbs. Baking Powder
2 tsp. Salt, optional
1 1/3 cups Milk
3 cups Blueberries
TOPPING:
1/3 cup Flour
2 Tbs. White Sugar
2 Tbs. Butter, softened
Heat oven to 350 degrees. Beat softened butter on low until creamy. Gradually add sugar, beating on medium. Beat in eggs, one at a time, and then add the vanilla. Combine flour, baking powder, and salt. Alternately beat in flour mixture and milk. Toss blueberries with 2 tsp. flour; fold into batter. Divide batter among 24 greased muffin cups. Make topping by combing flour with sugar and cut-in butter to form crumbs. Sprinkle over muffins. Bake 35 - 45 minutes, until cooked through. Makes 24 delicious muffins.
STUFFED "PATTY PAN" SUMMER SQUASH:
4 medium to large "Patty Pan" Squash
Cooking Oil
1 clove Garlic
1 small to medium Onion, Chopped
Parmesan or Mozzarella Cheese, grated
Cook patty pan in boiling water for 5 minutes; drain and cool. In the meantime, saute onion and garlic in oil until tender. Cut the patty pan in half across its width and scoop out pulp, leaving the shell. Arrange shells in 9 x 13 baking dish. In bowl, combine patty pan pulp, onion, garlic, and grated cheese (as desired). Spoon filling into shells. Top with remaining cheese. Bake, uncovered, at 350 degrees, until cheese is melted and hot.
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