Monday, September 28, 2020

French Breakfast Muffins

Please join me for a French Breakfast Muffin and a cup of tea on this beautiful Fall day! My cross stitched pumpkin and homespun trimmed pillow is decorating my outdoor sofa.

 

 I made this pumpkin years ago out of homespun fabric, and trimmed it with patches, raffia, and faux leaves.

 

This is my favorite Fall teacup which my friend Rosie gave me from her mom's collection.  It's the Robin from the Royal Albert,  Woodland Series .


We can have some of this tea that my friend, Jackie, gave me.  She heard that it was so good, so she bought 10 boxes of it to give to friends.  

Here are my trio of pumpkins that I made perched on one side of my mantle.


Yield: 15
Author: Kitty, but recipe is adapted from my 1970 Betty Crocker Cookbook
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French Breakfast Muffins

French Breakfast Muffins

These little gems are coated in a sugar and cinnamon mixture and are perfect for Fall or anytime.

Ingredients

  • Muffins:
  • 1/3 cup softened butter (or shortening)
  • 1/2 cup sugar
  • 1 egg
  • 1 and 1/2 cups flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup milk
  • Topping:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, melted

Instructions

  1. Heat oven to 350 degrees
  2. Grease muffin cups (I used a baking spray that contains flour).
  3. Mix  thoroughly the butter (or shortening), 1/2 cup sugar, and the egg.
  4. Stir in the flour, baking powder, salt, and nutmeg alternately with the milk.
  5. Fill muffin cups 2/3 full.  Bake 20-25 minutes.
  6. Mix the 1/2 cup sugar and the cinnamon.  Immediately after baking, roll the puffs in melted butter, then in the sugar-cinnamon mixture.  Serve hot.

Notes:

If you don't like nutmeg, substitute cinnamon. You can use a mini muffin pan, but check them very early. I've also used my donut pan to make these, and I got 6 donuts and 4 mini muffins. I used a Nordic Ware Fall Treats pan and they took much longer to bake., and only made 6.
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Monday, September 21, 2020

Sour Cream Chicken Enchiladas



My friend Bea, recently mentioned that her husband had made their favorite Sour Cream Chicken Enchilada recipe, and I asked her if it was a good one.  She said that it's the only one that she has ever used, and it came from a neighbor who had shared it in a cookbook. 

 
Yield: 20 enchiladas
Author: Kitty, but recipe is from my friend, Bea
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Sour Cream ChickenEnchiladas

Sour Cream Chicken Enchiladas

I happen to love sour cream chicken enchiladas, and have always searched for a great recipe. I think I found it!!

Ingredients:

  • 1 chicken, cooked, boned, and cut into bite sized pieces (see Note)
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 cup chicken broth
  • 2 cans chopped green chilies
  • 1 pkg. flour tortillas (mine had 20 and I used all of them)
  • 1 lb. grated  Jack cheese ( I used a Mexican cheese blend)

Instructions:

  1. Mix the soup, sour cream, broth, and green chilies.  Warm the mixture slightly. 
  2. Place chicken in the middle of the tortillas (I actually place it towards one end).  Add a spoon of sauce, and then a sprinkle of cheese.  Roll the tortilla and place in a buttered  9 x 13" pan (I used three square pans).
  3. When all tortillas have been used, cover with the remaining sauce and cheese.  Cover with foil.  Bake at 350 degrees for 30 minutes until hot and bubbly.  This freezes well.

Notes:

I used a rotisserie chicken, but you could use 2 cooked breasts and a couple of cooked chicken thighs. Since the recipe freezes well, I put two pans in the freezer to use as needed.
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Monday, September 14, 2020

Blueberry Streusel Pie

I've made us some favorite Blueberry pie for today and serving it with some blueberry tea that a friend brought from Canada last year.  The lime hydrangea is my vase is from a plant that my daughter bought for me.  Mary from Home Is Where The Boat Is



I love scenes on teacups and this was from a teacup exchange. The teacup is called Lakeview, and it's from Nasco, made in Japan.


Isn't this a pretty setting?


 

I crocheted two granny squares from leftover yarn that I had made a baby blanket from to make this tea cozy.

 
Yield: 6-8 slices
Author: Kitty, but adapted from How To Bake, by Nick Malgieri
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Blueberry Streusel Pie

Blueberry Streusel Pie

This is a family favorite, and I hope you try it!

Ingredients:

  • 1 unbaked pie crust
  • 2 pints blueberries, rinsed & drained
  • 3/4 c. sugar
  • 3 T. cornstarch
  • 3 T. water
  • 1 t. finely grated lemon zest
  • 1/2 t. cinnamon
  • 1/4 t. freshly grated nutmeg
  • 2 T. unsalted butter
  • Crumb Topping:
  • 1/3 c. brown sugar
  • 1 c. flour
  • 6 T. unsalted butter, melted

Instructions:

  • For Filling:
  • Combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted & the mixture is very liquid, about 5 minutes.
  • Combine the cornstarch & water in a small bowl & stir into the blueberry & sugar mixture. Cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens, & becomes clear. Add the lemon zest & the spices & stir. Now add the remaining 3 cups of blueberries. Cool.
  • For the Topping:
  • Combine the sugar & flour in a bowl; add the butter & stir evenly. Set the mixture aside for 5 minutes, then use your fingertips to break into 1/4"-1/2" crumbs.
  • Preheat oven to 400 degrees.
  • Pour the cooled filling into the the unbaked pie crust. Sprinkle the crumb topping over the blueberry mixture.
  • Place the pie in the oven & immediately turn the oven down to 375 degrees. Bake for 40 minutes or until golden brown.
  • Cool the pie on a rack.
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