Blueberry Coffee Cake Muffins

my lil bro ate SIX of these the morning i made them.

 INGREDIENTS

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 half-pints fresh blueberries, picked through for stems
• 
  
• DIRECTIONS
• Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

thank you, BAREFOOT CONTESSA

{may result in a lovely purple tongue}

Apple French Toast

Combine in a medium saucepan:
   1/2 cup butter
   1 1/4 cups brown sugar, packed
   1 Tbsp water
      
    -----Heat to boiling, stirring. Pour into 9X13 pan. Cool 20-30 minutes
   
   3-4 Granny Smith apples, peeled
   1/2 c. raisins (optional)


   -----Place sliced apples in pan. Sprinkle with cinnamon (about 1/2 tsp). Slice 1 load french bread into think slices (1 1/2 inches) and arrange in the pan over the apples.


Mix and beat:
   1 1/2 c. milk
   6 eggs
   1 tsp. vanilla


   -----Pour over bread and lightly sprinkle with nutmeg.
   -----Cover with foil and refrigerate overnight. Bake @ 350 for 45 minutes. Remove the foil to lightly brown, about 15 minutes more.


Topping:
   1 c. whipping cream
   1/2 c. powdered sugar
   1 c. sour cream
   1/2 tsp. almond extract


   -----Beat whipping cream until stiff. Add powdered sugar. Fold in sour cream and almond extract.

eat up folks! you will want more, i promise.

*thank you, Emily Copier's mom

Thai Red Curry Coconut Noodles

• 6 whole Chicken - Boneless, Skinless Breasts cubed (i cook the chicken prior to adding)
• 2 cans Coconut Milk
• 2 teaspoons Red Curry Paste
• 1 Tablespoon Ginger (fresh, Grated)
• 1 Tablespoon Cilantro (fresh, Chopped)
• ¼ cups Sweet Thai Chili Sauce
• 500 milliliters Chicken Or Vegetable Broth (approx 2 cups)
• 1 package Rice Noodles
• 1 whole Onion (julienne)
• 2 whole Red Peppers (julienne)
• 1 cup Broccoli Slaw   (didn't use this)
• 1 Tablespoon Salt To Taste

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through. (if you precook it, you don't have to worry about this step)


Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Garnish it with a bit more cilantro.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/red-curry-coconut-noodles/

Thai Mango Coconut Rice

I always order this at my favorite Thai restaurant in St. George... it's amazing. I decided to be a copy cat. This tastes just as good.

1 cup uncooked sticky rice (I used Jasmine)
1-2 ripe mangos, cut in slices
1 can coconut milk
1/4 cup brown sugar
1/4 tsp salt
2 tsp. coconut flavoring
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp water


Prepare the rice as directed on the package. In a saucepan combine the coconut milk, brown sugar, salt coconut flavoring, and vanilla. Cook over medium heat for 5 minutes. Add the dissolved cornstarch and stir until thickened and smooth. When thickened, remove from heat. (You don't want to boil the sauce or you will lose the good coconut flavor) Add more sugar if desired.


To serve, spread a layer of rice on a plate. Pour coconut sauce, and top with sliced mangos.

Yum.

Pavlova

Pavlova:

4 egg whites
1 cup sugar
1 tsp white vinegar
1/2 Tbsp corn starch

Topping:
1 cup whipping cream
1/8 to 1/4 cup powdered sugar (to taste)
1/2 tsp pure vanilla extract

Fresh fruit: strawberries, blueberries, mangos, kiwis, raspberries, peaches, etc.

Preheat oven to 250 degrees. Place rack in the center of oven. Line baking sheet with parchment paper.

In bowl of electric mixer with whisk attachment, beat egg whites until soft peaks form. Add sugar one TBSP at a time until very stiff peaks form. Test the mixture by rubbing it between your fingers. If you can feel the gritty sugar, keep mixing. Sprinkle the vinegar and cornstarch over the meringue and fold in with a rubber spatula.

Spread the meringue on the parchment either in one big mound or in several small mounds. (I do small mounds and make a little nest in the middle for the topping) Bake for 1 hour 15 minutes or until the outside is dry and takes on a pale cream color. Turn the oven off, leave the door slightly ajar, and allow the meringues to cool in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

Beat the whipping cream, add the sugar and vanilla. Spoon on top of meringues and top with fruit. (i made a boysenberry sauce by combing a spoonful of seedless boysenberry jam, tsp of sugar, tsp of water, and heating in the microwave. drizzled over top.)

http://www.joyofbaking.com/Pavlova.html

Belgian Waffles with Cinnamon Cream Syrup

Waffle Batter:

2 eggs

1 3/4 cup milk
1/2 c. melted butter

2 c. flour

4 tsp. baking powder

1/2 tsp salt

1 T. sugar

---In a large bowl, beat the eggs. Add the rest, beat until smooth. Cook on waffle iron. Do not stir the batter between bakings. Makes 6-9 round waffles.

Syrup:

3 c. sugar

1 1/2 c. light corn syrup

3/4 c. water

1/2 to 3/4 tsp cinnamon

Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute. Cool 5 minutes, then add 1 1/2 cup evaporated milk

Serve warm, refrigerate leftover. To reheat, warm slowly. Makes about 3+ cups.

*serve with fresh whipped cream and berries

Eclair Dessert

1 cube butter
1 cup flour
1 cup water
4 eggs
8 oz cream cheese
5 cups milk
2 large pkg vanilla instant pudding
8 oz cool whip
1/2 cup semisweet chocolate chips
2 Tbsp milk
1 Tbsp butter


Boil 1 cup of water, add 1 cube butter and stir until melted. Take off heat, stir 1 cup flour in for 2 minutes. Cool slightly (5-10 mintues, can't be hot). Beat one egg in at a time, 2 minutes each. (so 8 minutes total)


Pour onto greased jelly roll pan (has rim). Bake @ 425 for 15-20 minutes or until golden brown. The crust will bubble up. Let cool.


Beat 1 8 oz. softened cream cheese with 1/2 cup milk until smooth. Add 4 1/2 cups milk and 2 large pkg vanilla instant pudding. Beat until pudding consistency.


Pour over crust. Spread 8 oz cool whip over top.


Melt 1/2 cup chocolate chips with 2 Tbsp milk and 1 Tbsp butter. Stir until smooth. Let cool a little and then drizzle over eclair.

Nielson Family Reunion. Our family can down this stuff. We love it!