Tuesday, October 26, 2010

Cranberry Coffee Cake Muffins

These are absolutely DIVINE and disappear way too fast at my house. Not only do they taste amazing, but they're also incredibly moist and fluffy. Make some this week!

12 Tbsp butter at room temp
1 1/2 cups sugar
3 eggs at room temp
1 1/2 tsp vanilla
1 c sour cream
1/4 cup milk (I use cream if I have it)
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh cranberries, chopped
1 tsp orange zest

Cream butter and sugar in a standing mixer until fluffy, about 5 min. Add eggs one at a time, beating on low speed. Add vanilla, sour cream, and milk (or cream). Sift flour, powder, soda, and salt. Add to batter, beating until just moistened. Fold in berries and zest. Fill muffin cups (to the top; they don't need to be just 2/3 full, and they bake really well) and bake at 350 for about 25 min. Makes about 2 dozen, less if you've been eating the batter. Enjoy!

link to recipe

Portuguese Dinner

Brian's aunt served a mission in Portugal, and this is one of the recipes she brought back. No one remembers how to pronounce it in Portuguese, so we all just call it "Portuguese Dish." It's cheap to make and tastes pretty good. The elders always gobble it up.

5 potatoes
3 carrots
5 eggs, boiled
1 can tuna, drained

Peel potatoes and carrots and cut into bite-size pieces. Boil until tender and drain. Chop up boiled eggs. Combine potatoes, carrots, eggs, and tuna in large bowl.

3 eggs (yes, raw)
3/4 tsp dry mustard
1 tsp salt
1/2 tsp vinegar
2 1/2 tsp lemon juice
1 tsp mayonnaise
1/2 c vegetable oil

Shake in a salad dressing mixer (or use a blender). Then add enough oil to make 2 cups total. Shake. Serve over potato mixture individually.