Zucchini Spice Muffins with Lemon Glaze

I found this recipe in the family fun magazine, July/August 2008. I decided to add the lemon glaze myself since I had already zested the lemon. Also, I remembered how delicious the orange glazed muffins were. Hope you enjoy!

• 2 cups flour
• 1/2 cup sugar
• 1/4 cup crystallized ginger, finely chopped
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 2 teaspoons finely grated lemon zest (microplane graters make short work of this)
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/4 cups finely grated unpeeled zucchini (or summer squash)

Move oven rack to the center position. Heat the oven to 375 degrees. Prepare muffin pan, use paper baking cups or nonstick spray. The recipe says it will make 10-12 muffins. We love to make mini muffins, this recipe made 36.

In a large mixing bowl, combine the flour and sugar. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest.

Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until well blended. Stir in the zucchini, making sure there are no large clumps.

Make a well in the center of the dry ingredients and pour in the liquid mixture. stir with a wooden spoon, do not over mix, batter will be lumpy.

Spoon into prepared pans. Bake until golden brown and springy to the touch, about 20-23 minutes.

While muffins bake prepare the glaze. Use 1/3 cup freshly squeezed lemon juice and 1/2-2/3 cup sugar. Mix these together in a non-reactive pan. Bring to a boil, simmer for about 5 minutes until slightly thickened, but still runny. Remove from heat.

When muffins are done, remove from pan on waxed paper. Let muffins cool about 5 minutes then drizzle them with the glaze. Serve warm. (Still delicious the next day if there's any left.)

Blueberry Buckle

Growing up, we used to go pick blueberries in the summer. I remember on of our favorite things to make with the fresh berries was blueberry buckle. Here's the recipe.

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter

3/4 cups sugar

1 egg

1/2 cup milk

2-3 cups fresh or frozen blueberries (I like more)

Topping:

1/2 cup flour

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter

Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch pan.

Combine the flour, baking powder and salt. In another mixing bowl, beat the butter for 30 seconds. Add the sugar. Beat on medium until light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating till smooth after each addition.

Spoon batter into prepared pan. Sprinkle with bluebrries. Make the topping; Combine the flour, sugar and cinnamon. Cut butter in untill mixture resembles coarse crumbs. Sprinkle over blueberries. Bake in 350 degree F. oven for 50 to 60 minutes or till golden. Serve warm. 9 servings

(I had to bake mine significantly longer. Perhaps because Iput a baking sheet underneath because I remembered it had a tendency to run over the sides of the pan, and it did.)

French Country Bread

From Dairy Hollow House Soup and Bread

I read recently, maybe in one of my cookbooks, don't remember which one, that it is important to pay attention to how long the dough is kneaded. Kneading develops the gluten in the flour and the amount of time determines the texture of the bread.I guess I've never paid too much attention, just called it good after a few minutes. But, since I was trying this French bread recipe, and French bread is supposed to be chewy, I kneaded for the full 20 minutes called for in the recipe. Usually I would have stopped sooner. A mixer with dough hooks would have cut down on the kneading time, but I don't have one, and I enjoy kneading. It was delicious.