The days have been warm, the sun has been bright and the rhubarb is taking off. It won't be long and I'll be cutting fresh rhubarb from my very large rhubarb patch. Here are some favorites I've posted previously using rhubarb.
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Get yourself a stack of newspapers, brew a pot of coffee and make these muffins. + Tropical Bran Muffins + • 1/2 cup bran cereal • 1/2 freshly-squeezed orange juice • 1/2 cup unsalted butter, softened • 1/2 cup sugar • 1 large egg • 1/4 cup milk • 1/2 cup crushed pineapple, drained • 1 3/4 cup unbleached flour, sifted • 2 teaspoons baking powder • 1/4 teaspoon baking soda • 1/2 teaspoon salt 1. Mix cereal and orange juice and let stand. Cream butter and sugar until light and fluffy. Add egg and beat well. Combine the cereal mixture with milk and pineapple. Add sifted dry ingredients to creamed butter alternately with cereal mixture, blending well and ending with dry ingredients. Fill buttered muffin pans or muffin pans lined with paper baking cups, with the batter. Bake at 400˚F for 20 to 25 minutes, or until golden brown. I'm afraid my posts will be a little erratic the next couple of weeks. My head is spinning from all I have to do. I'm in the garden part of the day, in the kitchen some of the day, running errands, starting projects that I shouldn't be starting, and right now Pipi is giving me a dirty look because I mentioned a "walk" about thirty minutes ago. We haven't done that yet. I did, however, get some muffins made and I also have my first rhubarb tart of the season in the oven right at this moment! My rhubarb is finally at an acceptable size. If things go as planned, I'll have a great Italian salad to show you tomorrow. Keep your fingers crossed! I am trying my hardest to grow most of the fresh garden produce we eat throughout the summer months. And in addition to dining on heirloom vegetables as much as possible during that time, I am also freezing much of it in the forms of fresh, blanched and sauced. My husband makes the rounds of the local shops buying our meat, much of it raised locally. With all that said, my husband was surprised when I told him I purchased a membership at Costco. Actually, he wasn't surprised, he was astonished. I'm not beyond saving a few bucks, you see, and there are certain things that just aren't produced in Minnesota. At Costco I can get huge bags of almonds and pecans, big bottles of pure vanilla extract, and what got me really excited was when I saw the large containers of dry yeast selling for less than the jar of yeast I have been buying at the grocery store. I rarely get out of Costco without buying some European cheese, organic eggs or fingerling potatoes. What I purchased on my last visit there was an enormous bag of frozen wild blueberries (at a great price). I had been wanting to make these muffins for some time, and the recipe encouraged using wild versus regular. I love these muffins and have made them several times now. Some suggestions: If you want to cut back on the amount of sugar in these muffins, forget the last step of dipping the crowns into melted butter, followed by the sugar-cinnamon mixture. They taste very good without this topping. Also, when adding the blueberries, if using frozen, mix them first with about a tablespoon of flour which will prevent somewhat, the blueberries bleeding into the flour mixture. With the plasterer still in my kitchen I've been unable to accomplish any of my holiday baking. I did, however, get some muffins made for breakfast this morning. They're tasty and healthy! I have always held the belief that if it is possible for me to make something myself, I will do that instead of buying it; or if I can do something myself, I will do it instead of hiring someone. So how does that belief figure into today's post? With all that has been going on in the world's financial markets, I feel that now more than ever it is necessary to be creative and cost conscious in all that one does. This belief extends into my kitchen. I want wonderful things to eat and I don't want to pay a lot. The answer for me is to do what I have always done; cook and bake from scratch. In addition to saving money, I have also kept hydrogenated oils out of my kitchen for the past 7 years. The muffins I made for this morning's breakfast are healthy and delicious. Peanut Butter - Banana - Bran Muffins |
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