Blueberry Buttermilk Muffins (Tom Douglas)
1 3/4 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 cup sour cream (room temp) 1/2 cup buttermilk (room temp) 1/2 tsp vanilla 1/2 tsp kosher salt 1/2 cup butter, softened 3/4 cup sugar 2 eggs (room temp) 1 1/4 cup blueberries Raw sugar for sprinkling Preheat oven to 375 degrees. […]
Toffee (Anne Spencer)
1 pound butter 2 cups sugar ~ 3/4 of a bag of chocolate chips chopped walnuts Put the butter and sugar in a 3-quart heavy saucepan. Heat slowly to the boiling point and boil gently until the mixture reaches 305 degrees. I cook it on medium to medium-low and it should take about 20 […]
Quick Butter Croisssants (From Sunset’s Food Processor Cookbook 1978)
5 cups all-purpose flour, unsifted 1 cup butter, chilled 1 package dry yeast 1 cup lukewarm water 3/4 cup evaporated milk 1 1/2 tsp salt 1/3 cup sugar 1 egg 1/4 cup butter, melted and cooled 1 egg beaten with 1 TBS water Fit metal blade in food processor; add 4 cups of the flour. […]
Cream of Spinach Soup (Gunflint Lodge Cookbook)
5 T butter 1 medium onion, chopped 5 T flour 4 1/2 cups chicken stock 10 oz. spinach, if frozen – thaw and squeeze to removed most of the moisture 1 cup half-and-half (or whatever milk you have on hand) salt and pepper In medium saucepan, cook onion in butter until translucent. Stir in […]