Blueberry Muffins

A few times a year King Arthur Flour publishes a magazine called Sift.  Every time one comes out my friend Jane and I pick up a copy.  So many wonder recipes!  This muffin recipe is from the Spring 2019 edition.  I made these today to accompany our crab meat quiche for a perfect brunch.

Ingredients:

1/2 cup unsalted butter at room temperature

1/2 cup sugar plus 2 T for sprinkling

2 large eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

2 cups AP flour

1/2 cup milk

2 1/2 cups  fresh blueberries

Preheat the oven to 375.  Line a muffin tin with papers and lightly grease the papers.

In a medium bowl, beat together the butter and 1/2 cup sugar until combined.  Add the eggs, one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Stir in the baking powder, salt, and vanilla.  Add the flour, alternating with the milk, stirring gently until combined.  Scrape bottom and sides of the bowl.  Mash 1/2 cup of the blueberries and add mashed and whole blueberries to the batter stirring  to combine and distribute.

Scoop the batter into the prepared pan.  I used my ice cream scoop.  Sprinkle tops with the remaining 2 T of sugar.

Bake for 25-30 minutes until light golden brown and a cake tester inserted into the center comes out clean.  Let cool in the pan for 5 minutes.

I served ours with crab quiche but they’re perfect for breakfast on their own with a cup of hot coffee or a glass of milk.

NOTE:  My muffin pans are dark so I reduced my oven temperature to 350.

Thank you King Arthur for your great recipes that inspire!

Quiche with Crab and Asparagus

I haven’t stopped cooking and baking but I haven’t worked on my blog in awhile.  I rely on it myself when I go to make favorites, like this morning when I looked up my granola recipe.  I love sharing my recipes with people and this is the perfect vehicle.  So I will keep on blogging.  It’s Easter weekend and I thought I’d make a special Saturday brunch for the two of us.  I found a recipe for crab quiche and made my own modifications.  Eating brunch this morning reminded my of going to a little seafood place in Chicago near our daughter that serves awesome crab cakes Benedict.  This is an easy recipe that comes together quickly and takes about 50 minutes for baking and 10 minutes for resting so you’ll have time to whip up some muffins or a little green salad to go with the quiche.  Another reason this came together fairly quickly is because I cheated and used a prepared pie crust.

Ingredients:

1 9” unbaked pie crust (your own or one from the grocery)

3 eggs, lightly beaten

1/2 cup mayonnaise

1/2 cup whole milk

2 T AP flour

1/2 tsp salt

Franks Hot Sauce (optional)

5 oz Gruyere cheese cubed

8 oz container crab meat

5-6 green onions chopped

asparagus spears cut into bite size pieces

Preheat the oven to 450.

Roll out the pie crust and line a 9” pie pan, crimping the edges.  Cover with two layers of tin foil and bake for 8 minute.  Remove foil and bake for an additional 5-6 minutes until light brown.

While the crust is baking dice the green onions, asparagus, and cube the cheese.

In a medium size bowl whisk the eggs.  Whisk in the milk, mayonnaise, flour, salt, and a few shakes of Franks.

Gently fold in crab meat, onion,  asparagus and cheese.  Pour egg mixture into the hot pie crust.

Reduce the oven temperature to 325 and bake for 45 to 50 minutes until the edges are puffed up and the center is set.  Allow the quiche to rest for 10 minute before slicing.

Slice and serve!  I made blueberry muffins to enjoy with ours.  And mimosas.  Had to have mimosas.  I had grapefruit juice, my husband had orange.  Both delicious.

I will blog the blueberry muffins next.

NOTE:  As always you can change this up.  Don’t like asparagus, use broccoli or zucchini.  Don’t care for gruyere cheese, use Swiss (almost the same) or cheddar.  Add more Franks or none at all.  Substitute a little cayenne.  Everyone’s palate is different.  It also depends on what’s available in your fridge and pantry.

Blintzes with Cheese Filling

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About a month ago I brought my Dad home to Michigan’s Upper after he spent the Thanksgiving holiday with me.  A friend came along for the ride and she and I went to Marquette to check in at some of the local breweries and do a little shopping.  Marquette has some great little shops with locally made jewelry, pottery, wood crafts, art, and candy. We made lots of stops.  A candy store called Donkers that’s been in business since 1896.  A favorite restaurant that serves organic and locally sourced foods called Sweet Water Cafe.  A unique grocery called the Flying Moose that sells UP Sushi with venison.  I have never been a mall shopper so I really love the small, locally owned stores in Marquette’s downtown area.  I know this is a convoluted trip to my blintz recipe.  But while we were at a little shop called Touch of Finland I purchased a new sauna stove, a box of rocks, and a great iron crepe skillet.  The sauna stove replaced our old stove that died a few months previous.  The new stove was installed a few weeks ago and is working great!  I seasoned my new iron skillet yesterday morning and decided to make blintzes for brunch.  The skillet is working great!

Blintzes are my sister-in-laws go-to dish for Christmas brunches.  She buys them frozen and heats them up.  Don’t get me wrong, they are good.  But homemade from scratch is better.  Blini is the Russian name for crepes.  Blintzes are crepes that are filled with cheese or fruit and then sautéed or baked.  I’m filling mine with cheese filling and baking them.

Crepe Ingredients:

4 eggs

1/2 cup whole milk

1/2 cup water

1 cup AP flour

1/4 cup granulated sugar

2 T butter melted for brushing the skillet

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Filling Ingredients:

1 cup cottage cheese

6 ounces cream cheese at room temperature

4 T honey

1 egg yolk

1/2 lemon juiced

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Prepare the batter by first whisking the eggs.

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Add all the other ingredients to the eggs and whisk until the batter is smooth.

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Refrigerate the batter for 30-45 minutes.  Heat your skillet over medium heat.  Brush the skillet lightly with melted butter and put about 1/3 cup of batter on the skillet.  Swirl the skillet to distribute the batter evenly and cook for 30-60 seconds.  Flip.  Slide the crepe out of the skillet onto wax or parachment paper and start the process over again.  Repeat until all the batter has been used.  (Makes about 12 crepes.)

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Preheat the oven to 350.

Now it’s time to prepare the filling and assemble the blintzes.  Beat all of the filling ingredients together with a hand mixer.  Brush a casserole dish with butter.  Put a couple tablespoons of the cheese filling on one end of the crepe.  Fold once, then fold the sides in like an envelope and roll.  Place the blintzes in the casserole dish seam side down.

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Continue filling and rolling.  Brush the tops of the blintzes with a little butter.

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Bake for 45 minutes.  I served ours with homemade apple sauce.

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Enjoy!

NOTE:  You can make fruit blintzes with an apple or cherry filling similar to what you’d use in a pie.  You can top your cheese blintzes with fresh berries or sliced banana.  Dust them with powdered sugar.   If you want to make a double batch, crepes freeze well.  Separate the crepes with wax paper and store in a zip lock freezer bag for use later.

The new crepe pan I got is a de Buyer.  It’s iron so it’s an excellent heat conductor.  Best used over medium heat.  I love my new sauna stove and I love my new crepe pan.