As an update to Marie's post, I've got the freezer home and set up. As an added bonus, the people who gave us the freezer also gave us the contents of the freezer. A pretty good haul, I must say
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This will be especially fun since many of these may be items you wouldn't normally pick up on your own. You can experiment with new stuff. Here is a blueberry muffin recipe I keep around. The muffins are FAR less sugary-tasting than commercially produced ones:
3.5 cups sifted unbleached all-purpose flour 3 tablespoons baking powder 1.5 cups sugar Pinch salt 5 large eggs, lightly beaten .5 cup milk 1 stick butter, unsalted, melted and cooled slightly 5 cups blueberries, thawed if frozen Muffin pan paper cups
1. Place oven rack in middle of oven. Preheat to 425 degrees.
2. Have ready 2 nonstick jumbo muffin pans, each with 6 muffin pan cups. (If nonstick jumbo muffin pans are unavailable, grease the tops of regular size cup liner in each muffin pan cup.)
3. In large bowl, stire together the flour, baking powder, 3/4 cup sugar and the salt.
4. In a medium-sized bowl, stir together the eggs, milk, and butter. Stir into flour mixture; do not overmix or muffins will be tough. Carefully add berries; the batter will be very thick.
5. Scrape slightly rounded 1/2 cup of batter into each muffin pan cup. Sprinkle tops with the remaining sugar, about 1 tablespoon on top of each giant muffin.
6. REDUCE OVEN TEMP TO 400 DEGREES. Place muffins in 400 degree oven. Bake 25 minutes or until cake tester (toothpick) inserted in muffins comes out clean. Remove muffins from pan, cool slightly, then serve.
3.5 cups sifted unbleached all-purpose flour
3 tablespoons baking powder
1.5 cups sugar
Pinch salt
5 large eggs, lightly beaten
.5 cup milk
1 stick butter, unsalted, melted and cooled slightly
5 cups blueberries, thawed if frozen
Muffin pan paper cups
1. Place oven rack in middle of oven. Preheat to 425 degrees.
2. Have ready 2 nonstick jumbo muffin pans, each with 6 muffin pan cups. (If nonstick jumbo muffin pans are unavailable, grease the tops of regular size cup liner in each muffin pan cup.)
3. In large bowl, stire together the flour, baking powder, 3/4 cup sugar and the salt.
4. In a medium-sized bowl, stir together the eggs, milk, and butter. Stir into flour mixture; do not overmix or muffins will be tough. Carefully add berries; the batter will be very thick.
5. Scrape slightly rounded 1/2 cup of batter into each muffin pan cup. Sprinkle tops with the remaining sugar, about 1 tablespoon on top of each giant muffin.
6. REDUCE OVEN TEMP TO 400 DEGREES. Place muffins in 400 degree oven. Bake 25 minutes or until cake tester (toothpick) inserted in muffins comes out clean. Remove muffins from pan, cool slightly, then serve.
T$
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