Almond Danish Coffee Cake

A special breakfast pastry for any occasion!

This Almond Danish Coffee Cake recipe is almost as old as I am...haha! I can't even remember where I got it, but I do remember how delicious it was for a special breakfast treat, with a cup of coffee.

I think the last time I made this was many years ago for our Bible Study meeting one morning and it disappeared in minutes! Oh yes, and I also remember how really easy it was to put together.

A little fun fact is that even though the name is "Danish," this pastry has Austrian origins.  Using butter, cold water, almond extract, flour and eggs makes a Danish Almond Puff, which is a delicate pastry with a choux filling and an almond glaze. Some recipes even add cream cheese to the filling for a rich, tangy flavor. I just think this recipe has plenty of richness (and calories) already...LOL! 

  

Ingredients:

For the base layer:

1 cup all-purpose flour

1/2 cup (1 stick)butter, chilled and cut into pieces

2 Tbsp. cold water

Mix with fork or pastry cutter, as for pie dough; form into a ball and divide in half. Pat each ball into an ungreased cookie sheet, making two 3x12" strips. Set aside.

For the choux topping:

1/2 cup butter

1 cup water'1 cup all-purpose flour

3 large eggs, beaten

1 1/2 tsp. almond extract

Place water and butter in 4 qt. saucepan and bring to a rolling boil. Remove, add 1 1/2 tsp. almond extract and 1 cup flour. Stir into a ball, add 3 eggs, one at a time. Beat well between each addition. Spoon evenly on precious dough; carefully spread and seal edges.

Bake at 350'F. for approximately 50-60 minutes or until golden and puffed. Do not open the oven door during baking to prevent the pastries from deflating. May collapse as it cools. Frost when fully cooled.

Frosting:                                               

1/3 cup butter

2 cups confectioners' sugar

1 1/2 tsp almond extract

2-4 Tbsp. hot water

Mix well until smooth. spread on coffee cake and garnish with slivered almonds and cut cherries (if desired).

Yields: 2 coffee cakes

Be encouraged!

Take delight in the good things God gives you. Don't be too preoccupied to "smell the roses"!

Lemon Scones

Amazing!

If you're a lemon lover like me, you'll want to try these wonderful Lemon Scones.  Not only are they totally delicious, but they melt in your mouth!   The scones' density is perfect -- not too dense, not too airy -- and they were perfectly moist! 

You can use a food processor or by hand (which is what I did).  Just make sure your butter is cold and work as quickly as you can.  Be careful not to over-mix.  All those little pea-size clumps of butter create structure in the scones and give them a tender, fluffy consistency when baked.  The tartness of the glaze is perfect with the light and slightly sweet taste of the scone.  This recipe is a keeper!

Once you make scones, I promise you'll want to include them in your menu regularly, they're so easy to make!  I included a few tips that I like to use.  



Ingredients:                                                

2 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold butter, cut into small cubes 

*2/3 cup buttermilk, add slowly until just wet enough to stick                          

1-1/2 teaspoons grated lemon peel

Icing Ingredients:

3/4 cup confectioners' sugar

1 1/2 Tbsp. freshly squeezed lemon juice

*Yellow food coloring (opt.)

Directions

Preheat oven to 350F.  Grease a baking sheet pan.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.  Using a fork, cut in the butter until mixture resembles coarse crumbs.   Add buttermilk and lemon peel, stirring just until mixed.  Over-mixing will cause a tough scone, so be careful here.

                                                             

Turn onto a floured surface; knead gently six times.  Shape into a ball and place on prepared baking sheet.

On greased baking sheet, *using your hands, pat dough into a circle about 1/2 in thick and 8-1/2 in. in diameter.  Cut the dough in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.  Makes 8.

Place 2" apart onto baking sheet 

Bake at 350° for 10-12 minutes or until tops are lightly golden and firm to the touch.

Prepare the icing by mixing the powdered sugar with enough lemon juice to make a drizzling consistency.  *Add a drop of yellow food color if desired.


Tips from Grammy:
1.) Scones are best when served fresh out of the oven or on the same day.  For next day eating, reheat them in the microwave for just 8-10 seconds. 

2.) *If you don't have buttermilk, just place 1 Tbsp. of vinegar into a measuring cup and add milk (or cream) to 1 cup...stir and use in place of buttermilk.

3.) Don't use a rolling pin, you want scones to be light and fluffy.


Be encouraged!

“Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever!  Amen.”
-Ephesians 3:20-21 NIV

Homemade Maple Syrup (EASY)

 Just a few simple ingredients!

Photo from "Iheartnaptime"

As I was eating my favorite French Toast this morning, I thought I'd repost this wonderful recipe for Maple Syrup. This one from "I Heart Naptime" caught my eye. It got 5 stars and the word "easy" was all in caps! Haha, that's for me, then! Check out this blog, it looks like there are a lot of yummy recipes there!

It sounds delicious and I'm looking forward to making it after a short trip to the store to get some maple extract. But, for now, I'm going to share it, just because it received so many great comments. Everything from "perfect" to "delish" and "won't buy store bought again". 

I also feel like this would be a great gift for the pancake lover in your life!

Ingredients:

2 cups granulated sugar
1 cup light brown sugar

1/4 cup honey or corn syrup

1 1/2 cups hot water

1 tsp. maple extract

1 tsp. vanilla extract

Combine the sugar, honey and water in a large sauce pan over medium heat. Bring to a boil. Turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.

Remove from heat and let sit for 5 minutes. Then stir in the maple and vanilla extract. Serve over pancakes or allow to cool and then place in jars. 

Store in a covered jar in the refrigerator 1-2 months. 

Yields: 3 cups

A Tip from Grammy: 

-If using honey, the consistency will be a little thinner.

Be encouraged!

"For where two or three are gathered in my name, there, am I among them."  -Matthew 18:20

Crescent Cheese Danish

 Hooray for those versatile crescent rolls!

With this recipe, you'll be able to safe yourself a trip to the bakery and still have delicious semi-homemade Cheese Danish.  I found this recipe partly on the Pillsbury website and another called "My Incredible Recipes". They both looked great, so I combined what I like best about each.

Anyway, this is my version and I hope you'll give them a try for your family and friends on a chilly, Autumn weekend. Danish and a cup of coffee or tea sounds like the perfect way to start the day!

Ingredients:

1 tube of refrigerated crescent rolls
4 oz. cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract 

1 tsp lemon juice
1 Tbsp. butter, fully melted and 1 Tbsp. light brown sugar, mixed together

Instructions:
Preheat oven to 350F

In a medium bowl, use a mixer to combine the softened cream cheese, sugar, vanilla extract and lemon juice until well combined. Set aside.

Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 equal discs. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge. Use your fingers or a small measuring cup to create a small wall around the edge (to hold the filling).  

In a small bowl, mix cream cheese spread and 3 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. 

Using a brush, take the melted butter and  brown sugar mixture and brush over each Danish. Dollop equal amounts of the filling into each of the Danish.

(OPTIONAL) Top the cream cheese with lemon curd, cherry, blueberry or strawberry filling! If using a raspberry jam, a few slivered almonds on top would be nice too.

Bake at 350 for 15-18 minutes or until slightly golden brown.

Let cool and add drizzles of glaze.

Glaze:

1/2 cup powdered sugar
1 teaspoon vanilla extract
1-1 1/2  Tbsp. milk

In a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each warm Danish.

Yields: 8 delicious Danish
 

Be encouraged:

"He restores my soul." Psalm 23:3

Funny Cake

 A Pennsylvania Dutch Breakfast!

They say this delicious breakfast cake gets its name "Funny Cake" because the chocolate is added last and was meant to stay on top of the cake filling. But during the cooking process the chocolate and cake filling flipped positions. I guess it made the baker laugh! 

My best friend, Sandy, grew up in PA and gave me this unique and delicious recipe after she served it to us one morning with breakfast.  Let me tell you, chocolate for breakfast is pretty awesome! Haha!

Ingredients:

Syrup:
1/2 c. sugar
1/2 c. hot water
1/4 c. unsweetened baking cocoa
1/2 tsp. vanilla

Creamed Mixture:
1 c. sugar
1 egg
1/4 c. oil
1/2 c. milk
1/2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 (9") unbaked pie crust

Preheat oven to 375 degrees.

To make chocolate syrup:
Mix 1/2 cup sugar, hot water, cocoa and 1/2 tsp. vanilla; set aside.

For Creamed Mixture:

Cream together 1 cup sugar, egg and oil.

Add milk, 1/2 tsp. vanilla, flour, salt and baking powder.  Beat well.

Pour creamed mixture into on 9 inch unbaked pie shell, then pour the chocolate syrup over the top.

Bake at 375' for 45-50 minutes until golden brown on top.

Serve with breakfast!

Be encouraged!

"The fruit of the Spirit is love, joy, peace...gentleness, self-control.  -Galatians 5:22-23

Old-Fashioned Pancakes

 A great way to start your day!

Whether you call them pancakes, griddle cakes, hotcakes or flapjacks, they are a breakfast staple in many homes and restaurants.  We even have them for dinner at our house...you've got to love "breakfast for dinner!"

The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.  Did you know the word "pancake" appears in print as far back as 1430, it's an ancient  food!

Well, I have to admit I always used to make them with a boxed mix, never felt I had time to do it from scratch.  Boy, was I wrong!  It literally took minutes to make the mixture and the result was spectacular.  I'll never go back to the old way, these are so worth the few extra minutes it took to make.  

I recommend sifting the flour, twice.  That makes for a fluffier pancake. Let your egg and milk set at room temperature and use unsalted butter.  Beat your egg, add the melted butter and beat lightly until blended, then lightly beat in your milk (careful not to over beat your egg).  Add to your dry mixture. Your result is a tender, fluffy, delicious, good old fashion pancake. This is one is a keeper!


Ingredients:                                                            

1 1/2 cups all-purpose flour, sifted
3 1/2 teaspoons baking powder
3/4 tsp. salt
1 Tbsp. sugar
1 1/4 cups milk
1 egg, lightly beaten
3 Tbsp. butter, melted
1/2 tsp. vanilla (optional)

In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly greased griddle or frying pan over medium high heat.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around, heat is just right.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Variations: Add fruit, cinnamon, chocolate chips, pineapple, nuts or other favorites to your batter

Toppings:  Maple syrup, butter, honey, fruit, flavored butter, nuts

A Tip from Grammy:

-No sifter? No problem! Just place flour in a bowl and use a whisk. This will effectively break up flour clumps and aerate the flour, achieving a similar result to  using a sifter. 

Be encouraged!

"It is better to trust in the Lord, than to put confidence in man."   -Psalm 118:8

Pumpkin Spice Pancakes

  All the flavors of Fall!

Make it a "Breakfast for Dinner!"

Do you ever have "breakfast for dinner"?  Well, last night was one of those nights, and since I had some leftover pumpkin puree in the fridge, I thought it would be a good night to make some pancakes.  It turned out to be a great idea!  These Pumpkin Spice Pancakes were such a hit with the family!

I took this picture before I realized I hadn't poured the delicious Maple Butter Syrup with Pecans over it...my bad. But, I promise that the syrup is most definitely the "icing on the cake", uh Pancake, that is!  A very special Fall breakfast for the whole family!

This recipe also feeds a crowd and will be a perfect breakfast for your holiday company.  

Maple Butter Syrup with Pecans
1 cup Maple syrup
1 Tbsp. butter
1/4 cup chopped pecans (optional)

In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans (if desired).

Pumpkin Pancakes
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
Dash of ginger
Dash of cloves
1/2 tsp. salt
1 3/4 cup milk
1 cup canned pumpkin puree (not pie filling)
2 eggs
2 Tbsp. vegetable oil

Heat griddle or skillet over medium heat or to 375'F.  Grease with shortening or vegetable oil, if necessary.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend.  (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)

Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well.  Pour into the flour mixture and stir until moistened.

For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle.  (You want the inside to cook without burning the outside.)

Cook until edges are dry. Turn; cook other sides until golden brown.

Serve with warm Maple Butter Syrup, and add chopped pecans (or not).  Either way it's extremely delicious!  :)


Be encouraged!

"Thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him." - 2 Corinthians 2:14 

Strawberry Freezer Jam

 You'll never buy strawberry jam again!

 

This is a faithful, time tested Freezer Jam recipe...it's PERFECT!   Yes, it's the same recipe on the Sure-Jell package, but really, why mess with perfection?   Make sure to use the exact amount of sugar it calls for, or it won't set.   It is still less sugar (and no preservatives) than the store-bought brands.

You'll get five, 8 oz. jars of yummy goodness from this recipe.  So, take advantage of the beautiful fruit in season and double, even triple this recipe.  It will keep up to a year in the freezer, and three weeks in the fridge, once you open the jar. 

People love to get this jam as a gift, so share them with your friends and neighbors. 
 

Ingredients:
 

2 cups crushed strawberries (about 1 qt. fully ripe strawberries, stems removed)

1 tsp. fresh lemon zest (if you like a tang)

4 cups sugar

3/4 cup water

1 pkg. SURE-JELL Fruit Pectin*

 

Rinse plastic or glass containers in boiling water, and make sure they are completely dry before filling with jam.  I always use the Ball glass mason jars but plastic containers work great also. 

 

Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.  (For this, I use a potato masher, 1/2 cup at a time.)  DO NOT USE A BLENDER!

Measure exactly 2 cups of strawberries into a large bowl.  (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)   Add the sugar and stir for several minutes until well blended. Let stand for 10 min., stirring occasionally.

 

Meanwhile, combine water and pectin into a small saucepan.  Bring to a boil over high heat, stirring constantly. Once boiling, stir for 1 min. 

Remove from heat and add it to the strawberry mixture. Stir mixture for really well, for several minutes, until sugar is well dissolved and no longer grainy; a few sugar crystals may remain, but that's fine.

 

Immediately fill containers with jam and leave 1/2'' of head-space at the top.   Wipe off top edges and cover with lids.  Allow to stand at room temperature for 24 hours.

After 24 hours you can store it in the refrigerator for up to 3 weeks or freeze it for up to 1 year!  Thaw frozen jam in the fridge before using.

A Tip from Grammy:

-Bake some biscuits and use a jar right away!  Spoil yourself a little!

Be encouraged!

"Rejoice always, pray continually, and give thanks in all circumstances; for this is God’s will for you in Christ Jesus."   -1 Thessalonians 5:16-18

 

Oven Baked French Toast Casserole

 A delicious make-ahead breakfast!

So, yesterday, my granddaughter asked if we could have a nice breakfast before she went to work at her new job.  Of course, I was more than happy to make it for her.  But, since she doesn't like eggs, I decided on one of her favorites, French Toast.   I just wanted to do something a little different than the usual.

Time to search the web...yes, there it was!  Baked French Toast!   Since I never tried it before, I decided to make it anyway and hope for the best.  Well, they all loved it!  Yay! 

This is one of those wonderful "make ahead" breakfasts.  You can put it together the night before, and into the fridge until morning, if you like, I just left it there an hour.  Your family can wake up to the aroma of cinnamon, vanilla and warm maple syrup...all in one magical breakfast casserole!

It rose in the oven like a beautiful soufflé, then when you cut into it, the tops and sides are crunchy and the middle is tender...just like a soufflé!  
 
Now I'm on the lookout for other variations on this dish, and it seems there are plenty.  But, for now I'll share this one because it was such a hit at our family breakfast today.


Ingredients:

1 loaf of French bread

8 eggs

2 cups milk

½ cup heavy cream 

2 Tbsp. vanilla extract

½ tsp cinnamon
1/8 tsp. ground nutmeg

*********************

½ cup butter

1 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt

3 Tbsp. maple syrup (or honey)
1 cup chopped pecans (optional)

Tear bread into chunks or cut into cubes; evenly lay out in a 9X13 pan. 

Mix eggs, milk, cream, sugar, vanilla, cinnamon and nutmeg together.  Pour over bread.  

Refrigerate for a couple of hours or overnight. 

In morning, preheat oven to 350'F. 

Melt butter and cook with brown sugar and syrup or honey until just boiling.  (If you add the pecans, this will be a wonderful praline topping.)  Pour over bread mixture.

Bake at 350 degrees for 40 to 45 minutes for a soft, moist texture; and 50-60 minutes for a firmer, less moist one.

If top starts to get too brown, cover loosely with aluminum foil.

Enjoy!


Be encouraged!

When my heart is overwhelmed, lead me to the Rock that is higher than I. - Psalm 61:2

Banana Nut Muffins

 Make half with nuts and half with chocolate chips.

Uh huh...brown bananas in the fruit bowl again.  What is it with bananas, anyway?  They either disappear in minutes, or days go by and I'm left with brown ones.  So what else could I do?  Gotta bake something!

I did find out my grandson-in-law, Matt's, little technique.  Today, he confessed that the minute he hears someone say, "The bananas are getting too ripe!", he immediately stops eating them.  Well, there is a "method to his madness" because he knows I'll use them for baking rather than let them go to waste.  It's a good plan!  Ha!




Ingredients:

1/2 cup shortening
1 cup sugar
2 cups all-purpose
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
3 ripe bananas, mashed
1/3 cup sour cream
1/2 chopped nuts
1/2 cup mini chocolate morsels (optional)


Preheat oven to 350'F.

Cream shortening and sugar.

Sift together flour, salt, baking powder and baking soda; add to creamed mixture.

Add remaining ingredients; mix well.

Pour into lined cupcake tins.  Bake for 18-20 minutes.


Be encouraged!

For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast.  -Ephesians 2:8-9

Pumpkin Streusel Coffee Cake

 Moist cake with a yummy pumpkin filling!

Let me start off by confessing, "I am bananas about pumpkin!"  I know it's not for everyone, but it's definitely for me. 

This coffee cake is one for the books...and the perfect fall dessert.   The cake is tender and moist, with a pumpkin pie-streusel layer, then topped with more cake and finally, the rest of the streusel sprinkled over the top.   It's just fabulous in looks and flavor!

I've listed this under desserts, but, how good would a piece of this cake with a cup of coffee be for breakfast?  I'm thinkin' "pretty good!"  Wink!



Ingredients:

Cake:
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream

Filling:
1 3/4 c. pumpkin
1 egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Streusel Topping:
1 c. brown sugar, packed
1/3 c. butter, softened
2 tsp. cinnamon

Preheat oven to 325'F.   Spray a 9x13" pan.

Combine ingredients for Streusel Topping; set aside for later.

Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well. 

Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream.

Combine pumpkin, 1 egg, 1/3 cup sugar, and pumpkin spice.

Spoon 1/2 of batter in a prepared 9 x 13 pan.  (It's thick and looks like it's not enough, but it will rise up into a beautiful, moist cake.)  Sprinkle 1/2 of streusel over batter.  Spread pumpkin mix over streusel.  Spread remaining batter over pumpkin.  Sprinkle remaining streusel on top.

Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean.

Serves 12.   Refrigerate left-overs, if you have any!


Be encouraged!

"As Christians, we should be very careful on how we live...our life is a permanent sermon."  -Anonymous

"No Crust" Ham and Cheese Soufflé

 Perfect for breakfast, brunch...or even dinner! 

This recipe was given to me by my dear friend Mary, when we lived in Michigan.  I made some everlasting friendships while there and will never forget what a special time it was in my life, and my family's lives too.

My kids were young, we were all involved in PTA, special school programs, game nights, our church and so much more!   That time and those people remain so dear to me...they are a part of my heart forever.

This "no crust"  soufflé is the perfect holiday breakfast or brunch dish.  Serve it with a fruit salad, scones, bagels, toast, English Muffins or your favorite muffins and you have the perfect meal for company or holidays...or most importantly, your family!

Ingredients:
14-16 slices of white bread (remove crust & cut the remaining bread into cubes)
1 lb. cubed ham (great with leftover ham or ham slices)
1 lb. sharp cheddar cheese, grated
1 1/2 lb. Swiss cheese, grated
6 eggs, beaten
3 cups milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
Dash of paprika
3 cups crushed cornflakes*
1/2 cup melted butter*

Prepare a 9x13" glass baking dish. (I spray with Pam)

Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.

In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika.
Pour evenly over bread.  Cover, and refrigerate overnight.

*Next morning, before baking:  

Preheat oven to 375'F.

Combine crushed cornflakes & butter for topping.  Spread evenly over casserole.

Bake at 375'F. for 40-50 minutes.  Let stand a few minutes before serving.

Be encouraged!

"Him hath God exalted with his right hand to be a Prince and a Savior, for to give repentance to Israel, and forgiveness of sins."  -Acts 5:31

Blueberry Streusel Muffins

 Bursting with Flavor!  

The common muffin becomes sensational when you add plump, sweet blueberries.  

It's a real treat to set out a basket of these moist blueberry muffins with streusel topping, and watch as your friends and family devour them. 

My granddaughter was sure she didn't like blueberries, and then she tasted these...and we have a convert! 

I love using fresh blueberries, but frozen will do fine, if the blueberries are not in season.  There's no need to defrost them...you'll end up with "all blue" blueberry muffins.  They would be great for a Smurf Party. 

Ingredients:

1/4 c. butter, softened
1/3 c. sugar
1 egg
1 tsp. vanilla extract
2 1/3 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 c. fresh or *frozen blueberries (I use fresh)

Streusel Topping:

1/2 c. brown sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. firm butter

Combine the flour, baking powder and salt in a bowl; set aside.  In a large bowl, cream butter and sugar.  Beat in egg and vanilla; mix well.  Now, add flour mixture to creamed mixture alternately with milk, but don't over mix.  Gently fold in most of the blueberries, but save some to place a few on the top of each muffin, if desired.

Fill 12 greased or paper-lined muffin cups two-thirds full.  An easy way to fill tins is to use an ice cream scoop.  (I got 14 large muffins with this recipe.)

In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over muffins.

Bake at 375° for 15-20 minutes or until  a toothpick inserted in the middle comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

A Tip from Grammy:

-Remember, don't over-mix the batter or the muffins will get tough. 
-If using frozen blueberries, use without thawing to avoid discoloring the batter.

Be encouraged!

"Faith sees the invisible, believes the unbelievable, and receives the impossible."   - Corrie ten Boom