Jude's Blueberry Streusel Muffins

This recipe was the favorite at all the bake sales I used to have to raise money for investment. I have made dozens and dozens of them and they were always the first thing to sell out.

"Streusel Topping"

Ingredients & Directions: 

*In small bowl, combine 1/2 cup sugar, 1/3 cup all purpose flour and 1/2 teaspoon cinnamon. 

* Cut in 1/4 cup cold butter or margarine until mixture resembles crumbs.

"Muffins"

Ingredients:

• 1/3 cup sugar

• 1/4 cup butter or margarine, softened

• 1 egg

• 2 1/3 cups all purpose flour

• 1 tablespoon plus 1 teaspoon baking powder

• 1 cup milk

• 1 teaspoon vanilla

• 1 1/2 cup fresh blueberries

Directions: 

* Preheat oven to 375 degrees. 

*Paper line muffin cups. 

*Prepare streusel topping and set aside. 

*In large bowl, cream sugar and butter until light and fluffy.  

*Add egg, mixing well. In small bowl, combine flur and baking powder.

 *Alternately add flour mixture and milk to the butter mixture, stirring well after each addition. 

*Stir in vanilla. Fold in blueberries. Spoon into muffin cups. 

*Sprinkle streusel topping over tops. 

* Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Makes 16 to 18 muffins.

Thai Noodle Salad

Ingredients:

• 8 to 10 ounces cellophane noodles
• 1 cup unsalted peanuts
• 4 tablespoons minced ginger or 1 inch thick piece of ginger about 4 inches long
• 1 hot red chili pepper, seeds removed
• 1/4 cup chopped fresh basil, mint or cilantro
• 1/2 cup lime juice, lemon juice or white vinegar
• 1/4 cup soy sauce
• 1/4 cup sugar

Directions: 

*Garnish with sweet red pepper or green bell pepper rings and unsalted peanuts.

As a variation you could use a this sauce.

• Spicy Peanut Dressing
• 1/4 rice vinegar
• 3 tablespoons olive oil
• 3 tablespoons peanut butter
• 1 clove garlic, finely minced
• 1 tablespoon honey
• 1/4 teaspoon cayenne pepper

Directions: 

* Bring pot of water to a boil Meanwhile, in a large bowl, soak noodles in hot tap water for about 5 minutes. *Soak in boiling water for an additional 5 minutes. Drain well and then cut noodles into shorter lengths. Set aside to cool.

*In food processor, combine peanuts, ginger and hot peppers.

 * Process well. Then toss mixture with noodles.

* In a measuring cup, combine remaining ingredients and stir until sugar is dissolved. Pour over salad and toss until dressing is evenly distributed. Garnish with pepper rings and unsalted peanuts.

Enjoy!

Quick and easy - Creamy Coconut Pie   Preheat oven to 350F. Have ready: 1 prebaked graham cracker pie shell Blend in blender until smooth and creamy: 1 1/2 lbs. tofu 1/2 cup oil 2 tsp. vanilla 1/2 tsp. salt 1 1/2 cups powdered sugar Fold in: 2 cups coconut, dried and sweetened Pour into the pie shell. Bake for 15 minutes. Sprinkle on top: 1/4 cup coconut Bake another 5 minutes or until the filling looks firm and set. Serve chilled. Enjoy. A good way to add tofu or soy to the diet is using it in desserts or fruit smoothies. SWEET MARIE CANDIES Here is a recipe that I just made. They taste great! Ingredients: 2 cups corn syrup 2 cups brown sugar 3 cups peanut butter 5 cups rice krispies 1 cup salted peanuts 1 large bag chocolate chips 1/2 block paraffin wax Directions:  Over medium heat melt the syrup, sugar and peanut butter. Do not boil. Remove from heat and add rice krispies and peanuts and allow to cool. Roll cooled mixture into balls and place on cookie sheet in freezer. Melt chocolate chips and wax in double boiler top. Dip cooled balls into chocolate and place back on cookie sheet. Store in air-tight container or freeze in large bag. Yummy, but don't eat too many!

Posted on February 11, 2001, 5:17 pm

For the Raspberry Sauce:

• Two 10-oz. pkg. frozen raspberries in syrup
• Juice of 1/2 lemon
• 1/4 c. sugar
• 2 T. cornstarch
• 1/2 c. cold water
• 1 T. Grand Marnier or other liqueur (optional)

For the Mousse:

• 1 tsp. unflavored gelatin
• 1/4 c. water
• 1/4 c. milk
• 5 oz. white chocolate (such as Tobler, Lindt or Bakers), broken up
• 1-1/2 c. heavy whipping cream

Directions: 

*For the raspberry sauce, combine undrained berries and lemon juice in processor or blender; puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat; bring to boil, stirring frequently. Reduce heat and continue stirring 1 minute. Remove from heat and allow to cool until ready to use.

*For the mousse, in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1 to 2 minutes. Cook on high (100 percent power) for 20 seconds to 40 seconds and allow to stand for 2 minutes or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.)

*In a small saucepan, bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled, about 10 minutes. Whip cream until stiff and peaks hold their shape. 

*Fold white chocolate mixture into whipped cream, Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen whole berries, or fresh if available. Makes 4 servings.

Pasta with Ricotta Walnut Sauce

Ingredients:

• 1/2 cup ricotta cheese
• 1/2 cup plain yogurt
• 1 tablespoon margarine, softened
• 2 cloves garlic, minced
• 1/2 cup chopped walnuts (2 ounces)
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh chopped parsley
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1/2 teaspoon black pepper

Directions: 

*Boil a large pot of water; cook pasta until al dente.

*While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts and cheese; process until smooth. Stir in remaining ingredients.

*When pasta is done, drain well. Toss with sauce. Top with garnishes. and serve immediately.

*Garnish with cherry tomatoes or broccoli florets, more grated Parmesan and sprinkles of fresh black pepper, optional.

*Use 8 ounces of pasta (preferrable vermicelli).

Serve and enjoy!

Miniature Mexican Frittatas

Posted on April 10, 2001, 12:47 am

Ingredients:

• 1 10 ounce package frozen chopped spinach, thawed
  drained
• 1 cup cottage chees, drained
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded cheddar cheese
• 4 eggs
• 1/2 cup milk
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 tablespoons snipped cilantro or parsley
• Salsa, warmed
• Sour cream optional

Directions: 

*In medium bowl combine the spinach, cottage cheese, Parmesan and cheddar. IN another bowl sitr together eggs, milk and cumin and pepper. Stir into spinach mixture. Stir in cilantro or parsley.

*Spoon mixture into 12 lightly greased 2 1/2 muffin cups. Bake uncovered for 20 to 25 minutes. Let stand 5 minutes. Remove from cups. Serve with Salsa and sour cream if desired.

Perfect of breakfast or brunch!

Italian Garden Frittata

Ingredients:

• 3 tablespoons margarine

• 1 cup sliced fresh mushrooms

• 1 cup sliced zucchini

• 1/2 sweet red pepper, cut into julienne strips

• 1/2 sweet bell pepper, cut into julienne strips

• 1 scallion, chopped

• 1 clove garlic, minced

• 4 eggs, lightly beaten

• 1/4 cup freshly grated Parmesan chees, divided

• dash of freshly ground black pepper

• 3 tabelspoons of water

• dash of basil

• dash of oregano

Directions:

*In large skillet, heat margarine over medium heat. Add mushrooms, zucchini, peppers, scallion, and garlic. Sauté, stirring occasionally until vegetables are tender, about 5 minutes.

*Meanwhile, in a medium size bowl, combine eggs with 1/4 cup of Parmesan cheese. Add remaining seasonings and water. Pour mixture over cooked vegetables. Cook over medium heat until eggs are set, 6 to 8 minutes. Serve from skillet or slide onto serving plate and sprinkle with remaining Parmesan cheese.

*Slice into wedges and garnish with parsley and paprika and serve immediately.