SUMMER BERRY MUFFINS

Basic Muffin Recipe


Preheat oven to 400 degrees
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

Whisk these together in a bowl.

2 large eggs
1 cup milk
2/3 cup sugar
6 tablespoons vegetable oil
1 tsp vanilla

In a separate bowl, whisk these together, then add the flour mixture and fold into until the dry ingredients are moist. Do not over mix, batter should be lumpy.

Spray muffin pan or use liners Fill each cup evenly (should make 12) and bake until toothpick inserted comes out clean – 12 to 15 minutes. If you are adding fruit then allow a few extra minutes. Let cool 2 to 3 minutes, serve as soon as possible.


Summer Fruit Variation

1 1/2 cup Blackberries, Blueberries, Raspberries or mixed.
Zest of 1 Lemon
1/4 teaspoon Nutmeg
2 Tablespoons all purpose flour
1/2 teaspoon Lemon juice

Mix first four ingredients, and then fold into batter along with the Lemon juice.

A Kitchen Redo

Making a few simple changes to your kitchen area can not only make the job of cooking easier but a lot more enjoyable as well.

For less than $150, I helped my daughter-in-law refurbish her kitchen table and sideboard with new paint and hardware; we also freshened up the room with store bought flowers, a few items from a resale store and by mixing in items she already had.

The results were new, bold and clean. She still had her Granny’s kitchen furniture but had but her own mark on it. We accomplished this task in 3 short days; paint $50, flowers $12, picture $2, shelf $2, lamp $20, bowl of apples $20, new kitchen Priceless!

A Taste Of: Dothan AL

 151 North Foster Street

Dothan, AL

334-792-6465

http://riverniledothan.blogspot.com/

11-3 Monday - Saturday

River Nile has been one of my favorite places to eat since I first visited four years ago… they make some of the best soup I have eaten in my 50+ years and the new addition of cupcakes makes it even more appealing.

Peanutbutter Fudge Cupcake

A trip to Dothan would not be complete without a visit to see Katie and staff and to sample the soup of the day and something a little extra. One of the best recipes I have ever tried was shared with me by Katie and it is for the Rosemary Lemonade that my family has grown to love. I have made this beverage by the pitcher and for a crowd and it’s always a welcome addition on a warm summer day.

Rosemary Lemonade

My attempt at Rosemary Lemonade

1 1/2 cups sugar

1 1/2 cups freshly squeezed lemon juice

Zest from 2 squeezed lemons
2 sprigs of rosemary, at least 3 inches long
Pinch salt
8 cups water

Combine sugar, one cup water, rosemary, salt, and lemon peel in a saucepan and bring to boil, stirring to dissolve sugar. Cook at least 10 minutes at medium heat to infuse flavors. Strain or pick out the rosemary and lemon peel and discard. Cool the sugar mixture. Stir it with the fresh lemon juice and the water and serve over ice. A rare treat!

Flowers in the courtyard at River Nile

Pimento Cheeseburger Sliders

Pimento Cheese (I used a local brand Palmetto Cheese)
5 pounds ground chuck
1 tsp Emeril’s Original Essence
Small rolls or buns

Mix the Emeril’s Essence with the 5 pounds of burgers, shape burgers to desired size and thickness. Grill or cook on griddle indoors. While cooking burgers place rolls in a preheated oven at 350 degrees until warmed.

Place tablespoon of Pimento Cheese on top bun and then place hot burger on Pimento Cheese. Garnish with desired condiments.

Makes between 25 and 30 burgers.