Have soured milk? Want an easy muffin recipe for the unexpected overnight guest? Want a recipe you can add anything to or top with a crumble? Then this is for you! Even if you don't have soured milk you can either use buttermilk or add some lemon juice to regular milk.
INGREDIENTS:
2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1 c. sour milk or buttermilk
Optional Fillers:
Blueberries
Chocolate chips
Optional Topping:
¼ cup brown sugar
½ cup flour
1 tsp cinnamon
Pinch salt
¼ cup butter
DIRECTIONS:
1. Sift dry ingredients together into mixing bowl.
2. Add shortening, egg and sour milk or buttermilk.
3. Mix together with pastry blender or blending fork - using a "cutting in" motion at first to divide shortening into small pieces (about 8-10 strokes).
4. Then stir in circular motion with blender just until flour is moistened and ingredients blended. The batter will look lumpy.
5. Mix topping together – cut in butter.
6. Fill greased muffin cups 2/3 full.
7. Top with topping – kinda push into the mix to make it stay when baking.
8. Bake 20-25 minutes (8-10 minutes for mini muffins) at 400 degrees until golden brown.
9. Serve hot with butter and jam, or any desired spread.
10. Makes 12 medium-sized (24 mini) muffins.
Showing posts with label freezable. Show all posts
Showing posts with label freezable. Show all posts
Easy Lasagna
When one gets home from work, putting together a real dish of lasagna does not sound appealing. But sometimes one just gets in the mood for the flavors. I (that is Sarah) found this recipe online, but tweaked almost all of the measurements of the ingredients. Enjoy!
Ingredients
8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste
1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese
Directions
1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges
Serves 6-8 (depending on how hungry you are).
NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.
DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.
Ingredients
8 oz noodles (half a box)
2 tblsp butter
¼ cup Parmesan cheese
2 eggs beaten
1 lb ground beef
½ cup chopped green pepper
½ cup chopped onion
Crushed Garlic cloves to taste
10-16 oz tomato sauce
Oregano to taste
1 ½ - 2 cups cottage cheese (drained)
Mozzarella cheese
Directions
1. Cook noodles – Drain.
2. Transfer noodles to warm saucepan and stir in butter, Parmesan, and eggs.
3. Cook meat w/ onions, pepper and garlic – Drain.
4. Stir in tomato sauce and oregano – heat through.
5. Line a 9 inch pie dish with the noodles – pushing it up the sides. (Squish the noodles with a spatula so they stick to the sides and bottom.)
6. Cover the noodles (up the sides as well) with the cottage cheese.
7. Cover the cheese with the beef.
8. Spread the Mozzarella over the beef w/ a desired amount.
9. Bake at 350 degrees for 20-25 min or until bubbly and heated through.
10. Let sit for a few minutes and then cut into wedges
Serves 6-8 (depending on how hungry you are).
NOTE: This also is a great freezable recipe. Do everything up to step 7. Let the dish cool and then wrap and put into the freezer. When you want the meal fully defrost and then cook in the oven to the above specifications.
DOUBLE NOTE: To drain the cottage cheese I (Sarah) take a cup sized measuring cup and push the bottom side into the container of cottage cheese while holding it upside down over the sink. I know...real ingenious.
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