Blueberry Cinnamon-Burst Muffins - Muffins aux bleuets et cannelle

My kids love to start their day with an homemade treat. They really enjoy banana bread, chocolate chips muffins, poppy seeds muffins and blueberry muffins.

These muffins hit the mark. When you mix blueberry and cinnamon you cannot go wrong. This recipe is adapted from Cooking Light.

I bake a batch of bread or muffins and freeze them. In the morning they just warm one in the microwave. It's fast and healthy. Better then eating from vending machine at school.



Blueberry Cinnamon-Burst Muffins

1/4 cup flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons chilled butter, cut into small pieces
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups blueberries (fresh or frozen)

Preheat oven to 400°F.

Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Cover and chill 30 min.

Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs. Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberry mixture and cinnamon mixture.

Spoon batter into 18 muffin cups coated with cooking spray. Bake for 18 minutes or until muffins spring back when lightly touched in center.

Adapted from Cooking Light



Quoi de plus agréable que de commencer la journée avec un bon déjeuner. Mes enfants aiment bien les muffins et pains maison. Ils aiment pain aux bananes, muffins au grains de chocolat, muffins aux graines de pavot et muffins aux bleuets.

J'essaie souvent de nouvelles recettes et celle-ci de Cooking Light a obtenu un 10/10. Avec un mélange de bleuets et cannelle on ne peut pas se tromper.

Muffins aux bleuets et cannelle

1/4 tasse farine
1/4 tasse sucre
1 c. table cannelle
3 c. table beurre, coupé en morceaux
1 tasse sucre
1/3 tasse beurre ramolli
2 oeufs
2 1/2 tasses farine
5 c. thé poudre à pâte
1/2 c. thé sel
1 tasse lait
1 1/2 tasse bleuets frais ou congelés.

Mélanger les trois premiers ingrédients. Incorporer le beurre. Bien mélanger. Mettre au réfrigérateur pour 30 min.

Préchauffer le four à 400F.

Dans un bol mettre 1 tasse de sucre et 1/3 tasse de beurre et bien mélanger. Ajouter les oeufs. Dans un autre bol mélanger la farine, la poudre à pâte et le sel. Ajouter le mélange de farine au mélange de sucre en alternant avec le lait. Ajouter les bleuets et le mélange de cannelle.

Déposer dans 18 moules à muffins. Faire cuire à 400F pendant environ 18 min.

Baked Beer Ham - Jambon à la bière

Jambon à la bière

1 jambon (4 lbs; 1,6 kg)
1 bière (355 ml)
1/2 tasse (125 ml) de mélasse
1/4 tasse (50 g) de cassonade
1 c.à soupe (8 g) de moutarde sèche
20 clous de girofle
5 feuilles de laurier
Poivre

Préchauffer le four à 325°F.

Piquer les clous de girofle dans le jambon. Déposer le jambon dans un plat allant au four. Réserver.

Dans un bol, mélanger ensemble la mélasse, la cassonade, la moutarde sèche. Ajouter de l'eau au besoin pour rendre le mélange plus facile à mélanger. Verser uniformément sur le jambon. Verser la bière sur le jambon.

Ajouter de l'eau pour qu'il y ait du liquide jusqu'à la mi-hauteur du jambon.

Poivrer et ajouter les feuilles de laurier autour du jambon.

Cuire au four, couvert, pendant environ 45 min. par lb à 325F.


Baked Beer Ham

1 ham 4 pounds
1 beer
1/2 cup molasses
1/4 cup brown sugar
1 tbsp dry mustard
20 cloves
5 bay leaves
pepper

Preheat oven to 325F.

Put cloves on top of ham. Place ham in a pot. Mix the molasse, brown sugar, dry mustard, add water. Pour over ham. Add water to half of the ham. Pepper to taste, add the bay leaves and pour the beer over the ham.

Cover and bake for 45 minutes per pounds.

French Onion Soup

French Onion Soup

10 ml butter
4 onions, minced
30 ml all-purpose flour
1 liter beef bouillon
60 ml dry white wine such as Sauvignon Blanc or Pinot Grigio
6 tablespoons gruyere cheese
baguette slices

In a large, wide soup pot melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 min.

When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min. Add the beef bouillon and bring to a simmer. Season to taste with salt and pepper and simmer for 20 to 30 min. to infuse the broth with onion flavor; the onions should be soft but not falling apart. The soup can be made ahead to this point and then cooled and refrigerated for a few days.

To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F. Bring the soup back to a simmer. Set two ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min.

Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.

Chocolate-Topped Peanut-Toffee Bars

Grand Prize-Winning Recipe 2007! Potato chips are the secret ingredient that keep sweet in balance with salty in a candy-like toffee bar.

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts
Topping
1 bag (12 oz) semisweet chocolate chips (2 cups)


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
3. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
4. Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
5. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): In step 2, bake 12 minutes. In step 5, return to oven for 3 minutes.

Source: Betty Crocker website