Doughnut Muffins

These are great little muffins, because they use basic ingredients, nothing fancy. Though they seem fancy with jelly filling, and crunchy tops.

To start, preheat your oven to 350 degrees.

In a large mixing bowl, put 3 1/2 cups flour.


1 Tablespoon of Baking Powder


1 teaspoon salt


1 teaspoon cinnamon


1 teaspoon nutmeg


and 1 1/2 cup sugar.


Stir to combine.


Now, in another mixing bowl, combine 1 3/4 cups milk, 2/3 c vegetable or extra virgin olive oil


and two eggs


Mix well.


Pour milk mixture into your flour mixture.


Mix.




Now, you will need to line with paper, two 12-cup muffin pans, or do this in two batches. You are going to put about 1 Tablespoon of the batter into the bottoms of the cups.


Now the fun part.

Take your favorite jelly or jam...or even apple butter. I am using strawberry for half, and my homemade wild blackberry jelly for the other half. Put about 1 tsp in the middle of each cup.


Now you will cover the jelly with batter. I use a medium sized scoop to do this, but you can simply spoon the batter in, filling the cups about 3/4 full.


Now bake the muffins for 20-25 minutes or until they test done when a toothpick is inserted in the middle. These muffins do not get very brown.

While they are baking, melt 1 stick (1/2 cup) butter.


Pour it into a small bowl...I used one of my measuring cups.


In another small bowl, combine 2/3 c sugar, and 2 tsp cinnamon.


Here are the just-out-of-the-oven muffins.


Now for the tricky part. Carefully remove a hot muffin from the pan, and dip the top into the melted butter. (If you try and hold the muffins near the top of the paper, they are a little easier to handle.)


Then immediately dip it into the cinnamon sugar.


Repeat with all of the muffins.


And then let the muffins cool a couple minutes. Dipping the hot muffins in the butter and then cinnamon sugar creates a crunchy and sweet top to the muffins.


Eat warm or room temperature.


Enjoy!

*Note: If 24 muffins are too much for your house, you can half this recipe to make 1 dozen. When I make these, I often give some away as gifts to friends or neighbors, so 24 is perfect for around here.


***

Printable Version: Doughnut Muffins

Key Lime Cheesecake

Last year, I went on a short trip to Georgia, and while I was there, I had the most delicious cheesecake I have ever had. It was a Key Lime Cheesecake.

I wasn't able to get the recipe from the lovely lady that made it, but ever since I have been on a mission for a recipe for one.

This one is pretty darn good. It isn't the same as hers...I don't think anything could top that....but it is good :-)

Give-Away!

Just a little note: In addition to the give-away I am doing on this blog, I am also doing another give-away on my other blog at HomesteadBlogger.com

Click below to find out more...



MamaHen at HomesteadBlogger

"Redoux"

I have been going through all of the recipes on my blog, and have decided to make all of the recipes, step-by-step pictorials. Over the next couple months, you will see some of my old recipes re-posted, some with pictures for the first time, and all of them with pictorials.

You will see the usual posts, and new recipes, but all of the old ones will be getting a fresh look.

I also wanted to send out a "thank you" to all of the people that leave me comments, both on my blog, and by e-mail and private messages. I greatly appreciate the feedback, and hope that my efforts on here can be a blessing. I welcome comments and any suggestions you may have.

Sincerely,


Conni
"MrsMamaHen"

Scalloped Potatoes & Ham, revisited

The other day I made Scalloped Potatoes and Ham for dinner with some of the leftover ham from Joshua's birthday dinner.

Since my other posted recipe was not that great of a post, I thought I would re-do it. However some of the images aren't the greatest of photos, so please bear with me. It was a very overcast day, and the lighting in my kitchen wasn't the greatest.

First, you will need to wash 4-6 potatoes. You are going to want about 6 cups of sliced potatoes, so if you are slicing away and realize you have too much, just put the other potatoes away. Here, I washed 6, but only needed 4 of them. I prefer to use red or yellow potatoes, with nice thin skins. I don't peel them, just leave them on. Slice the potatoes nice and thin.


In a small skillet, melt 4 Tablespoons of butter.


And add 1/2 c finely diced onion.


Let that cook for a couple minutes on medium-low heat, until the onions get soft but not brown.

In the meantime, butter a casserole dish.


When the onions are soft, whisk in 1/4 cup all-purpose flour.


When it is well blended, and beginning to bubble, whisk in 3 cups of milk. I use whole milk.


Let the milk slowly come to a boil. Stir it quite often, and as it gets hot, stir continually.


Once it comes to a boil, let it boil for 2 minutes, again, stirring continually. then remove from the heat.

Heat your oven to 375 degrees.

Stir into the milk sauce, about 1/2 tsp black pepper, and 1/4 tsp salt.


Now stir in 1/2 tsp thyme.


In your casserole dish, layer half of your potato slices, and about 1/2 c chopped, cooked ham.


Now top it with 1/2 of the milk sauce.


Repeat the layers.




Cover the casserole dish, and bake it for 65-75 minutes, or until the potatoes are almost done.


I am not a fan of foil, but since it doesn't really touch the food in this case, I am okay with it. In my decluttering, I got rid of my casserole dish with a cover, because I rarely used it.

After the baking period, take it out of the oven, and divide another tablespoon of butter into little bits, and drop it all over the top of the casserole. Put it back in the oven, uncovered, and bake another 15 minutes, or until potatoes are tender.



Enjoy!

Note: as a variation, you can try an "Au Gratin" dish by layering some shredded cheese in with this!

***

Printable Version: Scalloped Potatoes & Ham

"Texas Cheese Toast"

First, you need a loaf of French or Italian Bread. For this one, I used my Hearty Herbed Italian Bread.

Cut the loaf in half the long way.


Now cut it into about 4 inch pieces.


Place on a baking stone or sheet.


In a small mixing bowl, put 6 Tb, or about 1/3 cup of very soft butter, and 1/2 tsp garlic powder.


Now you need something like this.


Add about 1/2 cup of the shredded cheese, and combine with a fork, mixing well.


Spread this yummy mixture onto the pieces of bread.


And pop it into the oven for about 10-15 minutes at 350 degrees, or until the cheese is melted and beginning to brown on the edges.


Enjoy!



Printable Version:

"Texas Cheese Toast"

1 loaf French or Italian Bread, sliced in half, and cut into 4 inch pieces.
6 Tb or 1/3 c very soft butter
1/2 tsp garlic powder
1/2 c grated cheese (mixture of parmesan, asiago & romano)

With a fork, combine butter, garlic powder and cheese together in a small mixing bowl, until well blended. Spread mixture onto pieces of bread, laying bread on baking sheet, cheese side up. Bake at 350 degrees for 10-15 minutes or until cheese is melted and beginning to brown on edges. Enjoy!