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Mimi's Cafe
Buttermilk Spice Muffins Muffin Batter: 1 Cup Sugar 1/2 Cup Butter or Margarine 3 Eggs 2-1/2 Cups Flour 2 Teaspoon Baking Soda 1 Teaspoon Nutmeg 1/2 Teaspoon Cinnamon 3/4 Cup + 1 Tablespoon Buttermilk Additional butter or margarine for greasing the baking tins Nut Topping: 1/2 Cup sugar 1 Cup Walnuts, Chopped 1/2 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg Preheat oven to 375° in a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts. Make the nut topping: Mix all ingredients together in a small bowl. The nuts should be finely chopped. Grease muffin tins with additional butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full rounded tablespoon of nut topping on top of the batter in each cup. Bake immediately, or the topping will sink to the bottom of the muffin. Bake at 375° for about 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens, you may need to adjust the temperature or the baking time accordingly. Recipe yields 12 standard-size muffins, or six Mimi's size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes. Carrot Bread 1-1/2 Cups All-Purpose Flour 1 Teaspoon Baking Soda 2 Teaspoon Baking Powder 2 Teaspoons Cinnamon 1/2 Teaspoon Salt 1 Cup Vegetable Oil 1-1/2 Cups Brown sugar, firmly packed 3 Eggs 1/2 Cup Chopped Walnuts 1/2 Cup Canned Crushed Pineapple, with juice, drained 1/2 Cup Raisins 1 Cup finely shredded Carrots 1. Sift first five ingredients into a mixing bowl. 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the next four ingredients; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter) 6. Bake at 350° for about 40 minutes. (Mini loaves take about 30 minutes.) (Yields one 9" square, or four 3" x 6" mini-loaves.) French Onion Soup 1 oz. Butter (2 Tablespoons) 2 lbs. Yellow Onions, halved and sliced 1/2" wide 2 quarts Homemade Beef Stock or 4 Cans (14 oz) Beef Broth & 1 can Beef Consomme (undiluted) 1/4 cup freshly ground Romano Cheese Salt & freshly ground Black Pepper, to taste Melt the butter in a heavy-bottomed pot and saute the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste. To serve French Onion Soup "Au Gratin," pour into oven-proof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil untill the cheese meltes and carefully remove from the oven. Cafe Corn Chowder 4 Tablespoons Butter or Margarine 6 Tablespoons Onion, Chopped 3/4 Cup Celery, Large Dice 2-1/2 Cups Hot Water 2 Cups Raw Potato, Peeled and Cut in 1/2" Cubes 3 Cups Frozen Corn, Thawed 2 Tablespoons Sugar 2 Teaspoons Salt 1 Pinch White Pepper 3 Tablespoons Flour 1 Quart Half & Half On medium heat, melt butter, and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes, or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half, and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed: To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5-10 minutes. Bon Appetit! (Yields 2-1/2 quarts) |
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Hal & Jean Ward,