Buttermilk Spice Muffins

Muffin Batter:   Nut Topping:
1 cup sugar   1/2 cup sugar
1/2 cup butter or margarine   1 cup walnuts, finely chopped
3 eggs   1/2 teaspoon cinnamon
2 1/2 cups flour   1/2 teaspoon nutmeg
2 teaspoons baking soda    
1 teaspoon nutmeg    
1/2 teaspoon cinnamon    

3/4 cup + 1 tablespoon buttermilk

 

    
Grease the baking tins with butter or margarine
Method

Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.

Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.

Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.

Make the nut topping: Mix all ingredients together in a small bowl.


Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.

Bake at 375°  for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.

Recipe yields 12 standard-size muffins, or six Mimis size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.


 

Corn Chowder

(Yields 2 1/2 quarts)      

      
4 tablespoons butter or margarine   3 cups frozen corn, thawed
6 tablespoons onion, chopped   2 tablespoons sugar
3/4 cup celery, large dice   2 teaspoons salt
2 1/2 cups hot water   1 pinch white pepper
2 cups raw potato, peeled and cut in 1/2" cubes   3 tablespoons flour
1 quart Half & Half  
 
Method
On medium heat, melt butter, then simmer onion and celery for 5 minutes until soft, but not brown.

Add water, potatoes, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.

Whisk the flour into 1 cup of the Half & Half, and stir into the soup. Add the remaining 3 cups of Half & Half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper if needed. In order to correct the consistency or the soup you may add a little milk to make it thinner. To make the soup thicker, simmer another 5-10 minutes.

Bon Appetite!

 

French Market Onion Soup

(Serves 6-8)
2 tablespoons butter     2 quarts homemade beef stock or 4 cans (14 oz) beef broth & 1 can beef consommé (undiluted)
2 lb yellow onions, halved and sliced 1/2" wide  

1/4 cup freshly ground Romano cheese

salt & freshly ground black pepper, to taste

 
Method
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.

To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

 

Mimis Bread Pudding

1 loaf french bread cut into 1" cubes   1/4 cup sugar
1/2 cup raisins (soak 1/2 hour in warm water and drain)   2 teaspoons vanilla
1 pinch nutmeg   1 qt  Half & Half
1/4 lb butter, melted   4 eggs, beaten
 
Method

Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top.

(Use enough bread to come to the top of the pan. You might not use the whole loaf).Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325° oven for about 40 minutes  until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.


 

Whiskey Sauce

1/2 lb butter    

2 cups sugar

1/4 cup whiskey

    
4 eggs beaten in a small bowl with the whiskey    
   
 
Method
Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream. NOTE: This sauce contains egg yolks, which can carry salmonella bacteria if not fully cooked. As with other foods like beef tartar, Caesar salad, or eggs cooked "sunny side up," caution is advised when eating raw or lightly cooked eggs.