Today we made Ginger Choc Chip Muffins!
2 1/2C flour, 3t baking powder, 2T ground ginger, 1C chocolate chips, 1/4C brown sugar, 1 1/4C skim milk, 1 egg, 4T butter, melted
Preheat oven to 350F. Sift dry ingredients. Stir in brown sugar. In a large glass measuring cup, beat together milk and egg.
Make a well in the dry ingredients and pour in 1/3 of the milk mixture while stirring.
Pour in melted butter.
Add remaining milk. Stir just until blended.
Fold in chocolate chips.
Turn into greased, lined or nonstick 12-cup muffin tin.
Bake 20 minutes or until toothpick inserted in center of center muffin emerges clean.
Today we made Prune Custard Strawberry Pie!
14 oz sweetened condensed milk, 1/2C skim milk, 3 eggs, 1/3C coarsely chopped prunes, 1/4C coarsely chopped almonds, 2T cornstarch, 1 deep dish graham cracker pie shell
Topping: 1/4C powdered sugar, 12 oz fresh strawberries
Preheat oven to 350F. Whisk eggs.
Stir in sweetened condensed milk.
Stir in skim milk. Blend well.
Stir in cornstarch. Blend well.
Stir in prunes and almonds.
Pour into pie shell. Batter will be thin.
Bake 45 minutes or until center is set. Cool 30 minutes. Sift powdered sugar evenly onto pie.
Hull Strawberries and slice into heart shapes. Arrange on top of pie.
Today we made Lemon Biscotti!
6T butter, 3/4C sugar, 2 eggs, 3 1/2C flour, 1t baking powder, 1/3C lemon juice, 1/3C sugar
Preheat oven to 350F. Sift together flour and baking powder. In separate bowl, cream butter and 3/4C sugar.
Beat in eggs. blend well.
Stir together lemon juice.
Add half the flour mixture to the butter mixture.
Stir in juice mixture. Add remaining flour mixture until a sticky dough is formed.
Shape into a loaf and place on greased cookie sheet. Flatten to 1/2″ high.
Bake 30-35 minutes or until lightly browned. Cool 20 minutes. Slice with sharp knife into long, thin sticks.
Place on greased cookie sheet cut side down. Bake 20 more minutes or until dry and crunchy.