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Berry Muffins

Raspberry Muffins

The original recipe calls for blackberries, but raspberries work just as well.

4 oz (1 stick, 1/2 cup) unsalted butter, room temperature
1.25 c sugar (9.5 oz)
2 eggs
10 oz (approx 2 cups) flour
2 tsp baking powder
.5 tsp salt
.5 c milk
2 c fresh or frozen berries (9 oz)
sanding sugar

Preheat oven to 375F

Spray 18 muffin cups with Pam w/ Flour.

In an electric mixer cream butter & sugar until light. Add eggs one at a time, beating well after each addition.

Sift flour, baking powder and salt into small bowl.

Mix dry ingredients into butter mixture alternating with milk. Fold in berries.

Divide batter among prepared cups with a #16 disher. Sprinkle sugar generously over the tops. Bake until tester inserted in centers comes out clean, about 30 minutes.

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Buffalo Wings

This is from a forum I frequent. I’ve modified the recipe (mostly the amounts) just a bit. This makes a lot, feel free to scale back the recipe.

5 lbs chicken wings (separated at both joints, discard tips) or drummettes only
1/4 cup (11/2 stick) butter, melted
1/2 cup Frank’s Hot Sauce (not the “sauce for wings”)
1/2 tsp lemon juice
1/2 tsp vinegar
salt & pepper

Combine hot sauce, lemon juice, and vinegar and set aside.

Deep fry your wings (a turkey frier is perfect, otherwise you’ll have to fry in batches) at 350 for 10 minutes or until desired crispness is achieved. You can tell they are done on the inside when they float, then just make sure the outside meets your crispness standards.

Remove wings to a paper towel-lined cookie sheet, blot dry. Sprinkle with salt and pepper.

Put the wings in a large lidded bowl or tupperware container. Pour the melted butter over them, put on the lid and shake. Take off the lid and pour the sauce in and shake again.

Serve with Blue Cheese dressing and celery stalks.

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Belgian Waffles

From The Joy of Cooking.

Whisk together in a large bowl:

1.75 c flour (8.5 oz)
1 Tbs baking powder
1 Tbs sugar
.5 tsp salt

Whisk together in another bowl:
3 large eggs, well beaten
12 Tbs butter, melted
1.5 c. milk

Gently whisk wet into dry, DO NOT OVERMIX

Cook in waffle iron until golden brown and delicious.

If the amount of butter gives you palpitations just reading it, the recipe allows for as little as four tablespoons or as many as 16. 16 leaves me with butter running out the back of the waffle iron, but 12 is perfect.

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Ginger Bars

From Fine Cooking

These have been a Christmas staple for several years running and are a snap to make.

9 oz (2 cups) flour
1 tsp baking soda
0.25 tsp salt
2.5 tsp ginger
1.25 tsp cinnamon
0.5 tsp cloves
6.5 oz (13 Tbs) unsalted butter, softened
10.5 oz (1.33 cups) sugar
2 oz (2.5 Tbs) molasses
1.5 oz (4.5 tsp) honey
2 eggs
confectioners’ sugar for sprinkling

Preheat oven to 350F, lightly grease a 9×13 cake pan.

Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.

Beat the butter, sugar, molasses, and honey until creamy and well blended, about 4 minutes. Add eggs, one at a time, beat until blended. Add the flour mixture and mix on low until just blended. Scrape the batter into the pan and spread evenly.

Bake until the edges just begin to pull away from the sides of the pan and a toothpick inserted in the center comes out almost clean, 23 to 25 minutes.

Cut into bars, dust lightly with confectioners’ sugar.

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Spicy Beef Kabobs

From Good Eats

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil

Special equipment: 4 (12-inch) flat metal skewers

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large zip-top bag. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator and allow to marinate for 2 to 4 hours.

Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

I serve this over a bed of rice alongside grilled grape tomatoes, onions, bell peppers, and mushrooms.

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