Kitchen

[Knit-Chick]

Lemon bread!   Starbucks Lemon loaf is always a treat.

[JeanLouiseFinch]

As a rule. I don't make tea bread anymore.  I do have keto recipes, but if there's a loaf of something sitting around, I feel obligated to eat it until it's gone rather than choosing when I want to eat a serving.  That said, for us it's better that I make a batch of muffins, leave a couple out and freeze the rest until another time when I can pull a couple out here and there.  As for the keto muffins we eat, they can be zucchini, cinnamon, chocolate chip, double chocolate chip, pumpkin, banana caramel, vanilla, corn, blueberry. 

[Sooner]

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@RedTop wrote:

Not a fan of tea breads, coffee cake, or muffins; I'd rather have pound cake or layer cake, just real cake please.

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@RedTop My twin!  Odd aren't we? I would also like cookies more than tea breads--which are often heavy to me. And some people don't seem to cook them until they are really done.  Some coffee cakes are ok with me.

[Group 5 minus 1]

Banana

[ECBG]

@Sooner 

Oh, I would love a good chocolate chip cookie or cake more!

But I do like a moist, glazed tea bread with coffie on a cold morning.

My fav coffee cake is Sara Lee Pecan!  I could eat the entire thing!!!

[Sooner]

@ECBG I've never had a frozen coffee cake come to think of it. Only a few bakery ones when I was growing up from a German bake shop! 

[Enufstuff]

@ECBG @kate2357@PA Mom-mom@RespectLife@aroc3435@luvzchiz

     Here is the Jordan Marsh Blueberry Muffin recipe:

      makes 2 dozen     Preheat oven to 350 degrees

       2 1/2 cups blueberries (Jordan Marsh used the large blueberries, I think that they are best to use, but any kind could be used)

       Take 1/2 cup of the berries, put in strainer or colander and mash them. Set aside to drain juice. ( This intensifies blueberry flavor)

       Cream 1 stick of softened butter with 1 1/4 cups sugar.

        Add 2 eggs, one at a time. Set aside.

          In another bowl:

       Sift together - 2 cups flour

                              2 tsp. baking powder

                              1/4 tsp. salt

        Add the flour mixture, a little at a time, alternately with

        1/2 cup milk.

        Add all blueberries to mixture . I use foil cup cake liners,

        but you could use paper liners or grease the muffin pans if         preferred.

         A tip: when adding the mashed blueberries from strainer,

                   I scoop them out with a fork, so I am not adding   

                   too much juice. A little juice is okay.

            Bake for 25 - 30 minutes, 350. After baking, I sprinkle a little sugar on top of muffins. Jordan Marsh used a large crystal

sugar, I just use regular granulated sugar. Of course, sugar on top is optional.

           Remove muffins from pans and cool on rack.

                       Enjoy, they are so yummy!

[aroc3435]

@Enufstuff    Thanks for sharing this Jordan Marsh recipe, along with your tips.  They should be delicious. 

I think I will make these for Labor Day weekend as a special treat. 

aroc34

Washington, DC

[Enufstuff]

@aroc3435  I hope that you love them.

[luvzchiz]

@Enufstuff   Thank you so much.