Breads, Muffins and Scones

This recipe has ended my search for the perfect Blueberry Muffin. It has a rich, firm, crumb that can hold up to the tons of blueberries inside, and tastes like a proper muffin, not cake mix with a couple of berries added in like most seem to do.  In addition to all that, it has a light, streusel topping that pops with cinnamon.  This recipe, like so many others, appears to have a long and winding history. I first discovered it when my niece, Toni, made some for my husband Dick, and I stole one when he wasn’t looking.  I begged Toni for the recipe, and as is our way of recipe development, we ‘made it our own’ by changing it so that it was just right for us.  This is the world of cooking – everybody has their own spin on the classics, and that’s a very good thing.

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I’ve just got to say that this is one of those recipes that, if ever lost, would result in me losing about half of my friends.  It’s the one that gets requested over and over again and I would be shown no mercy if it disappeared.  It’s mildly adapted from an Oregonian Food Day recipe from eons ago, and that’s all I know about it.  My copy is yellowed, faded, and covered in batter – and we all know that’s the sign of a keeper.  It’s a one bowl wonder that you can make at the drop of a hat. I make it a couple of different ways: with fresh strawberries shingled on the top, or if I’m feeling particularly lazy, I just slice a few and chomp on them on the side…

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Here we have the ultimate spring muffin – perfect for Mother’s Day brunch, or anytime you feel the need for a big old grin of happiness. The lemon flavor is vibrant, and the combination of of lemon juice and zest is a perfect compliment to the sweet/tart addition of the blackberry jam in the center. These are not super-sweet as you can imagine, which makes for a very refreshing compliment to a brunch where something rich and savory is being served. They are also a fine addition to a mid-morning snack craving of which I have fallen victim to a number of times. You might want to make a double batch and freeze some for later snacking emergencies.

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We’ve still got time to capitalize on the citrus season before it’s over, and what better way to do it than to make this moist and flavorful Orange Bread that is brimming with all that is orange – juice, zest, extract and Grand Marnier?  These beauties get topped with a glorious glaze, and then get to sit all night while they soak all that lusciousness in.  This is a recipe from Tricia, who has been tinkering with it for years to get it just right.  You can always tell when a recipe is a good one – it should be full of spills and spatters and basically look like it’s been run over by a car several times.  This would be how Tricia’s working copy looks. (If you’re unfamiliar with Grand Marnier, it’s an orange-flavored liqueur, made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar – and delicious by the way).

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Tomorrow being St. Patrick’s Day and all, I thought another traditional recipe might be the ever popular scone.  But wait a second, let’s not forget our gluten-free friends and family members (or ourselves) on this festive day.  You can whip up a bunch of these beauties, and serve them hot out of the oven, fragrant with herbs and oozing with melting cheese.  No need to be stingy with the butter – it is a day of celebration after all.  Top it off with a cold, refreshing pint of Guinness if that suits you.  Your non-gluten friends won’t be able to tell the difference – they’re that good and that’s a promise.

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I know I say this all the time, but this recipe is the ultimate.  If you are ever, ever, ever, in a bad, cranky, or otherwise fussy mood, I highly recommend dropping everything and making these guys.   In this recipe, we take the traditional sweeter scone and make it savory by eliminating the sugar and adding some herbs. Last but not least, we fold in big chunks of sharp cheddar cheese. Hot out of the oven they will make your eyes roll back in your head and that’s a promise.

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It’s going to be a stormy and windy weekend.  All we can do is hunker down and wait it out – but let’s ease our worries by mixing up a batch of the very best Pumpkin Bread you ever ate, complete with a glaze packed with cinnamon and, of course, bourbon.  We must gather ourselves against the elements, and this is just the perfect thing to do it.  The recipe comes to us from my good friend and blogging partner, Tricia.  She is an expert baker, and this recipe proves it without a doubt.  It can come together in about 15 minutes once you get your ingredients assembled, so put on some music (while you still have power), pour yourself a glass of your favorite stormy weather beverage, and let’s dive on in!

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I have lived in Oregon all my life, and actually love the rain – within reason.  But it is nearly February, it’s still raining, and Neeners is getting itchy to get out in the garden and plant which makes her very crabby.  For the sake of both our sanities I whipped up a batch of her favorite muffins.  It kept her quiet for all of 20 minutes, but I will consider that a small victory.   This recipe was inspired by the Martha Stewart’s Baking Handbook, but as usual I have changed it all around.  Here is my version.

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