June 10, 2010

The Word Brunch

just makes me feel more adult. More sophisticated. (Lame, I know.) A couple months ago (gee a lot of these posts have that phrase in them) we went over to a friends for brunch. She and her husband made delicious omelets and I made Cinnamon Biscuits, Almond Poppy Seed Muffins with Lemon Glaze, and Blueberry Muffins (from box) with Crumb Topping. The almond poppy seed muffins were the biggest hit with the kids. Each of the teenage girls had three or four in addition to a blueberry muffin, a biscuit, and an omelet. The younger boys (ages 11, 5, 4, 3, and 2) all ate two in addition to some of the other stuff. I was amazed. I personally enjoyed the crumb topping the most. The Cinnamon Biscuits were GREAT after 10 seconds in the microwave.

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Cinnamon Biscuits
from Beantown Baker
Print Recipe

Biscuits:
2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
Filling:
3 tablespoons butter
3 tablespoons sugar
1 teaspoon ground cinnamon

Icing:
1/8 cup butter
1/2 package of cream cheese at room temperature
1/2 lb. confectioners' sugar
1 teaspoon vanilla

Preheat oven at 425. Mix together all the biscuits ingredients except the shortening and milk. Cut the shortening into the mix till it looks like bread crumbs. Stir the milk into the mix and then roll the dough out onto a floured surface. Spread butter across dough and sprinkle with cinnamon and sugar. Cut into 2" strips. Stack the strips one on top of another. (The smaller edge pieces may make up one layer to even out the thickness at the ends.) Cut into six even stacks. Stuff stacks into greased cup cake pan and bake for 11-14 minutes. While biscuits are baking, mix together all the icing ingredients with a hand mixer. Remove biscuits from pan and let cool. Spread icing on biscuits. Serve.

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Almond Poppy Seed Muffins with Lemon Glaze
from Grumpy's Honeybunch
Print Recipe

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds
2/3 cup sugar
Juice of one lemon
1/2 cup yogurt
1/2 cup milk
2 eggs
1 tsp almond extract
1 stick unsalted butter, melted

Preheat oven to 400 degrees F. Combine the all the dry ingredients, set aside. Stir milk and yogurt, eggs, vanilla, butter and lemon juice to combine. Combine the wet ingredients with the dry ingredients. Do not overstir and with muffin batter it is always ok to have lumps! Spoon into the muffin cups and bake for 12 -15 minutes or until golden brown and a toothpick inserted into a muffin comes out clean. Cool on a rack for 10 minutes. Drizzle with icing made from lemon juice and powdered sugar. I used juice of 1/2 lemon with enough sugar to make a thick glaze.

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Muffin Crumb Topping
from Sparky
Print Recipe

1/3 cup butter, chilled
1/2 cup sugar
3/4 cup flour

Combine all ingredients in a bowl. Using a fork or pastry cutter and combine until it resembles crumbs. Sprinkle on prepared muffin batter and bake as directed in muffin recipe.

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2 comments:

  1. The blueberry muffins were delicious! Thanks again!

    ReplyDelete
  2. Thanks to you too. I think you should keep going with your blog. It was an enjoyable read.

    ReplyDelete