Blueberry Muffins with Streusel Topping

Streusel Topping

• 3 Tbsp White Sugar
• 3 Tbsp Brown Sugar
• 1/3 C Flour
• 4 Tbsp Melted Butter

Muffins

• 2 C Fresh Blueberries 
• 2 Large Eggs
• 1 1/8 C Sugar, plus 1 Tbsp Sugar 
• 4 Tbsp Unsalted Butter, Melted and Cooled
• 1 Tbsp Water Slightly 
• 2 1/2 C All Purpose Flour 
• 1/4 C Vegetable Oil
• 2 1/2 tsp Baking Powder 
• 1 C Buttermilk
• 1 tsp Salt 
• 2 tsp Vanilla

Preheat Oven to 425 degrees F with rack in the middle.
First make the streusel topping. Combine Sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture. - Set the topping aside.

Place 1 C of blueberries into a small sauce pan. Add 1 tsp of sugar and the water.
Heat over med high heat and mash with a potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. - Set aside.

Combine flour, baking powder and salt in a bowl. - Set aside.
Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.
Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened.
The batter will be lumpy and there will be some flour sports in there. AND it is okay, that is how it supposed to look.

Take your muffin pan filled with paper liners and fill up each muffin cup to the top, fill it so it mounds up - like a blueberry if you will.
Grab the blueberry sauce made earlier. Dollup about a tsp in the middle of every muffin, then swirl it through.
Now, generously top each muffin with the streusel topping.

Bake Muffins at 425 degrees for 17 - 19 minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack nd let them cool slightly longer before serving.

Cream Cheese Banana Bread with Pecans

• 1 C Chopped Pecans 
• 1 tsp Salt
• 3/4 C Butter, Softened 
• 11/2 C Mashed Bananas
• 1 (8 oz) Package Cream Cheese, Softened 
• 1/2 tsp Vanilla Extract
• 2 C Sugar Orange Glaze (optional)-
• 2 Large Eggs More Info at End
• 3 C All-Purpose Flour
• 1/2 tsp. Baking Soda

Preheat oven to 350 degrees F. Bake Pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour, baking powder, baking soda, and salt. Gradually add butter to mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.

Bake at 350 degrees F for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan shielding with aluminum foil during last 15 minutes to prevent browning if necessary. Cool bread in pans on wire rack 10 minutes. Remove from pans to wire racks; drizzle with glaze, if desired. Cool 30 minutes before slicing.

Orange Glaze (optional)

Stir together 1 C powdered sugar, 1 tsp orange zest and 3 Tbsp fresh orange juice for a glaze to drizzle over the Cream Cheese-Banana- Nut Bread.

Cheesy Quiche

Waffles

• 2 C Flour 
• 2 C Milk 
• 2 tsp Baking Powder 
• 6 Tbsp Shortening
• 1/2 tsp Salt 
• Pinch Sugar
• 2 Eggs (separated) 
• 1 tsp Vanilla

Combine dry ingredients.
Add beaten egg yolks, milk and the rest of ingredients.
Beat egg whites and fold into batter.

Grandma's Pancakes

• 1 C Milk
• 1/4 C Sugar
• 1 Egg
• 1 C Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Tbsp Oil

Beat Milk and Sugar together until sugar is dissolved.

Mix in the egg.

In a separate dish mix salt, flour and baking powder together. Add slowly into milk mixture.

Add oil.

Beat till smooth and cook on medium heat.

Hot Pink Smoothie

 (This recipe is for a large Vita-Mix or Blend Tec container, if you have a regular blender, please cut recipe in 1/2 and do two batches)

1 ½ -2 Cup Water
1 Can Coconut Water or Coconut Milk 
7 Prunes
¾  Cup Raw Cashew pieces
2 Medium Carrots (cut up if using a smaller blender)
¼ - ½  Fresh Beet (peel and cut your beet up into fourths or eighths-depending on how large your beet is and freeze in a ziploc bag)
2 T. Vanilla Extract
2 T. Hemp Protein Powder (Vanilla Flavored)
12-15 Strawberries, frozen (or 16 oz. bag)
Agave (to taste, about 3-4 T.)

Put the first 6 ingredients into the blender and blend until smooth. Once the nuts are smooth and there are no more chunks, you can add the rest of the ingredients. Blend until smooth and add as much agave and strawberries as you would like to sweeten it. Make sure to peel your carrots and beets so you don't have an odd taste from the skin. If you need to add more water if it's too thick, just add until everything blends well.

Mormon Muffins

• 2 cups boiling water
• 1 Tbsp. + 2 tsp. baking soda
• 1 cup shortening (or butter)
• 2 cups sugar
• 4 eggs
• 1 qt. buttermilk
• 5 cups flour
• 1 tsp. salt
• 4 cups 100% bran buds
• 2 cups bran flakes
• 1 cup chopped walnuts

Add baking soda to the hot water and let cool. Whip shortening and sugar until light and fluffy. Add eggs slowly. Mix well. Add the buttermilk, flour and salt. Mix well. Add the soda water very slowly. Mix in the two bran cereals into the mixture with the chopped walnuts. Spoon into greased muffin tins. Bake @350 degrees for 18 minutes. Let cool 5 minutes.

Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated.

Makes 3 dozen muffins