Ok, I know what you are thinking - I'm posting a lot. Bear with me. The house is still in semi-shambles. Bikes still up in the kitchen. I've been sitting here with Picnik editing photos and pulling my hair out. I'm a minute away from buying a new computer. A girl can only take what a girl can take. I'm working on the wedding photos that Aaron took. Each picture is taking nearly an hour to edit, because the computer isn't responding. Deborah, I do need alcohol!
I've made a big decision today - I'd been trying to decide if I should quit blogging or not. I've decided not to. Not to quit that is - so - I'll be around here - but I am going to revamp the blog.
I think I'm just going to post recipes here for a few days until I get the re-do done. I'll start with the Cherry Muffins, then I'll give you a few of my favorites, including the mac and cheese and Lemon Butter Snaps. K? Does this sound ok? Thanks for sticking with my as I go through the change.
Speaking of the change - I haven't had but one or two more hot flashes. One felt like my scalp was being over processed by perm solution. An odd sensation indeed.
Before I share the recipe, let's talk about muffins a little. I'm assuming that you bake, and maybe know these tips. If you do, scroll on down to the recipe, if not, read this, it will really help.
Don't even think about using an electric appliance anywhere near your muffins. You really want to do it all by hand. You aren't making cake, you are making muffins. You don't want to incorporate a lot of air into the batter. I actually imagine that it is some nuclear mixture that will explode unless I treat it with the utmost care. I kid you not. I mix it so gently, barely getting it mixed at all.
You should also have an oven thermometer and make sure that your oven is correct. Disasters may ensue if you think you are baking at 350, and your oven is really at 400.
I like using an ice cream scoop to insure that my muffins are uniform. I also do not like using cupcake liners on muffins. It's just my preference, but I like having a nice browned crust on my muffins.
Without further adieu, the recipe. If you don't have access to cherries, try looking in the freezer section. I think they sell sour cherries there.
This recipe is from an old friend, Debbie C. She once gifted me a small stack of handwritten recipe cards tied with a bow. I still remember it as one of my favorite gifts.
Cherry Vanilla Muffins
Preheat oven to 400.
2 1 /4 cups of flour
4 t. baking powder
1/2 t salt
3/4 cup of sugar
2 cups of sour cherries
1 egg, beaten
1/4 cup vegetable oil
1 c. of milk ( I prefer using 1/2 cup regular milk, and 1/2 cup buttermilk)
1 T vanilla
Sift your dry ingredients together, mix in your cherries. Set aside.
Mix your wet ingredients together.
Mix the wet and dry together GENTLY! Remember the nuclear theory!
Bake about 12 minutes (longer, if you've used frozen cherries). Again, I just look and can tell when the muffins are done. Look for a golden brown muffin, that seems a bit firm when poked.
Cool, and glaze with a mixture of powdered sugar, milk and vanilla. I don't have a recipe for that, I just plop about a cup of powdered sugar in a bowl, add about a teaspoon of vanilla, and then enough milk to make a drizzle - fo - schnizzle.