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Fresh, warm muffins are another super “comfort” treat. They’re great as an accompaniment to a hearty breakfast, and wonderful with a bowl of soup
Combine the first 5 ingredients in a large bowl; make a depression in the center of the dry mixture. Combine the eggs, banana, milk, and oil in another bowl; pour into the depression in the dry ingredients, stirring until just moistened. Stir in the nuts and blueberries. Spoon the batter into a greased muffin pan (or line with muffin cups), filling them until ¾ full. Bake at 400 degrees for 18-20 minutes or until golden brown. Remove them from pan and cool slightly on a rack. Serve still warm. (Makes 1 dozen yummy muffins)
Submitted by Linda Hundt
This recipe was inspiredfrom an old Shaker cookbook, one of my favorite cookbooks I own. Shakers were known for their simple, God-centered and purposeful way of life,as well as their simple and delicious recipes! This is the ultimate breakfast for me, as maple is one of my favorite flavors. Serve with plenty of coffee and a pile of maple bacon!
Sift dry ingredients together in medium sized bowl. Blend in butter with pastry blender then gradually add buttermilk, just until blended. Do not over-mix. In a kettle with a lid, bring 2 C. of real maple syrup (no substitutes), 1 C. water, 4 Tbsp. of butter to a boil. Drop the dough into the boiling maple mixture by tablespoons. Cover tightly and gently cook for 15 minutes on medium-low heat until dumplings are puffed and cooked through. Drizzle extra maple mixture over dumplings before serving. Serve with confectioner sugar, jams, applesauce, and butter. (Is also an excellent dessert served with butter pecan ice cream!)
(If you are in a time pinch, make the Bisquik dumpling recipe on the box to replace the one above)
Creamed spinach is a very traditional French dish. This variation is from the town of Morez in the Jura Mountains.
Place washed spinach into a saucepan. Partially cover and cook 8-10 min. using only the water clinging to the leaves. Drain, chop spinach, and set aside. In a large skillet, melt butter and add the onion and garlic and cook until the onion is transparent, stirring occasionally. Add the chopped spinach and sprinkle with the nutmeg. Cook, stirring constantly, until the spinach is well heated. Just before serving add the cream. Serve with sausage or fried ham slices.
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