SnickerDoodles
SERVINGS 24 UNITS US
1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
DIRECTIONS
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
Blueberry Muffins
Ingredients
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
SERVINGS 24 UNITS US
1 cup butter
1 1⁄2 cups sugar
2 large eggs
2 3⁄4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
DIRECTIONS
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.
Blueberry Muffins
Ingredients
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
Breakfast Foods
Eggs, Bacon & Pancakes
About 2 eggs per person
1 pack of bacon from your local grocery store
Any kind of pancake mix (we used Buttermilk recipe)
Eggs:
Heat the skillet place butter on the pan so the eggs don't stick
Crack the eggs in a different bowl and uses a whisk to get a good consistency
Poor the eggs into the pan and move them around until they end up being at the consistency that you like (add in some salt and pepper as you go). Place on the plate and add some spices or condiments if you like!
Bacon
Add bacon to your heated up skillet and leave grease while cooking. Depending on the heat and size of your pan, put about 3 or 4 pieces of bacon and flip it occasionally. Be careful while doing this because bacon grease may splatter and burn. Leave bacon on the skillet until you get the crispiness that you like. Once you're done plating your bacon, dump the great into a metal
can to let it cool down (the grease is bad for the drain & make sure there's a paper towel on the plate to absorb the grease).
Pancakes
Follow the instructions on the box when it comes to mixing the ingredients and which one you use. When placing the pancakes on the skillet, you know to flip when the mix begins to
boil.
Eggs, Bacon & Pancakes
About 2 eggs per person
1 pack of bacon from your local grocery store
Any kind of pancake mix (we used Buttermilk recipe)
Eggs:
Heat the skillet place butter on the pan so the eggs don't stick
Crack the eggs in a different bowl and uses a whisk to get a good consistency
Poor the eggs into the pan and move them around until they end up being at the consistency that you like (add in some salt and pepper as you go). Place on the plate and add some spices or condiments if you like!
Bacon
Add bacon to your heated up skillet and leave grease while cooking. Depending on the heat and size of your pan, put about 3 or 4 pieces of bacon and flip it occasionally. Be careful while doing this because bacon grease may splatter and burn. Leave bacon on the skillet until you get the crispiness that you like. Once you're done plating your bacon, dump the great into a metal
can to let it cool down (the grease is bad for the drain & make sure there's a paper towel on the plate to absorb the grease).
Pancakes
Follow the instructions on the box when it comes to mixing the ingredients and which one you use. When placing the pancakes on the skillet, you know to flip when the mix begins to
boil.