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Aunt Blanche's Blueberry Muffins

Reviewed: Aug. 7, 2011
This is a classic muffin recipe in its ratios of sugar, fat, egg, and flour. The generation of cake muffins that most people come to expect didnt come around until the advent of betty crocker muffin mixes. So yes, it is soft, and very simple in ingredients ie: no lemon, orange rind, spices, etc. It is a delightful recipe similar to one in my mothers 1919 cookbook. Two things to note: muffin papers didn't exist when muffins came about. They developed a nice brown crust in the iron and steel pans they were cooked in. Do yourself a favor and make a traditional muffin in the traditional way and enjoy the golden crust that held the muffin together. The last thing to note: muffin recipes use baking soda and that means they really bake best with higher heat. 425F is the magic number for muffins. First it sets the crust quickly which controls the "spread" and forces the muffin up into a pretty crown. The creation of mushroom shaped muffins is a modern thing. So crank up the oven to 425 when you make this recipe and they cook for about 12 minutes. By doing that you can have a muffin that is 2/3 full and have a nice crown. Love the recipe!
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Tres Leches Cake

Reviewed: Jun. 20, 2011
This is the go to cake when strawberry season rolls in. Now over time I've dabbled with changing things up. Use 1/4c. of fresh lime (or other citrus) juice plus 2T water for the liquid in the cake (nice little tang to it). Infuse the white sugar (granulated) with the zest of the citrus you pick. I've added rum to the milk sauce with great success. And we always use fresh fruit rather than canned. I use all the milk and we always pour the milk on while the cake is warm.
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Jam Filled Butter Cookies

Reviewed: Apr. 6, 2011
A classic butter shortbread jam cookie. Don't write a review for a shortbread cookie saying the dough is bland. Butter/shortbread cookies are all about the ingredients and the subtle nuance of the flavors. Buy the BEST butter, use quality fresh flour, and farm eggs to really make the recipe sing. We use Irish butter for a richness. In this case using a homemade low sugar jam will highlight the richness of the butter cookie.
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Whole-Wheat Chocolate Chip Cookies

Reviewed: Mar. 2, 2011
My husband has always been a "meh" chocolate chip cookie kind of guy. But these are so loved in the house that he goes out of his way to brag about them to his co-workers and friends. Of which now they all love them too. We use whole grain fresh ground flour instead of the pastry flour and just add a touch more white flour to balance the lightness of the fresh ground flour.
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Simple Whole Wheat Bread

Reviewed: Feb. 17, 2011
Fantastic baseline wheat recipe and now it's shared in my bread classes as a great whole wheat recipe. I even invert the flour amounts and add 4T wheat gluten for variety. Yes you can use less honey and it still comes out great. The honey helps with pliability and resistance to mold. This loaf can keep a full week on the shelf in a bag. If your loaves don't rise on the second time look at the temperature and the yeast. It can take a couple to 3 hours to rise a loaf if the bread and room are cold. If too hot it will kill the yeast before it develops the gas bubbles in the dough and you get a rock. Development of crust too early in the raise can have the same effect.
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