Sour Cream-Blueberry Muffins

Hi everyone!...this may be my last post for a while, as far as uploading photos from my computer; which is a total disaster!

I made these muffins a couple months ago, and had no intention of posting it because these are just so ordinary, cute little yummy muffins that really do not require to POST, or BOAST about...but now, I'm desperate for another post from my own files.

Not only did I end up buying a new Canon camera, but I I have the same 'communication error' blinking on this one as well, when I try to upload my new photos. After all this complication, I strongly believe that it's my computer that has the problem. the USB port plug-in is not connecting to the camera...so tomorrow, I will have to disconnect everything from my PC and physically take the computer to the 'Geek Squad' at our local BEST BUY to have them check it it and hopefully correct the problem!

Oh, and my old camera...which is just barely over one year old...well, that one is totally broken down now from all the stress of trying to fix the problem; but I still insisted on Canon again, since I've used Canon 35mm in the past over for over several years and that one is still working, but who wants to bother with getting film developed, when it's so convenient to just pop out the little memory card when it's filled and you can decide if you want to develop photos and choose how many you want.

Also, now I removed my old picture file from my previous camera which also was able to correct the photos the way you want them...now, I downloaded the Windows Live program which also has the photo gallery. Not sure if I like it.I have been trying to be this 'self-taught' computer technician...finding new and improved things, but cannot fix the actual problem. So bare with me and enjoy this simple muffin filled with fresh ripe blueberries,  topped with a comforting sugar topping...or streusel if you prefer. The recipe is so simple, I even found my old recipe online from Food and Wine.

Ingredients

U.S.

Metric

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• 1/2 cup(s) light brown sugar
• 1/3 cup(s) all-purpose flour
• 2 tablespoon(s) unsalted butter, softened
• 1 teaspoon(s) cinnamon
• 1 1/2 cup(s) all-purpose flour
• 1 tablespoon(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 large egg
• 3/4 cup(s) sugar
  
• 1 tablespoon(s) unsalted butter, melted
• 1 cup(s) (rounded) sour cream
• you can substitute Greek yoghurt  
• 1 teaspoon(s) pure vanilla extract
• 3/4 teaspoon(s) finely grated lemon zest
• 1 cup(s) (rounded) frozen blueberries 

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Directions:
• Make the topping: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter, and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
• Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda, and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla, and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
• Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack. Yields: 1 dozen

“If your eyes are blinded with your worries, you cannot see the beauty of the sunset.” ~Jiddu Krishnamurti

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Paula Deen's Old Fashioned Baked Ham

Like I said...I don't have any way of uploading photos now, until I resolve this issue with my camera; which happens to take awesome pictures...just do not have the capability any longer to upload the photos to my file. I have to rely on my daughter to use my memory card to insert into her camera to upload...and she does not have the time, to bother with my photos...as you can see, I'm just catching up with some Easter food photos. Well, not so bad, a little behind...by this summer I will have caught up with all.

Old-Fashioned Holiday Glazed Ham

Cook Time: 30 minutes

Ingredients

1 spiral-sliced half ham (Paula prefers Smithfield)
(I used a whole regular ham, about 10 lbs.)
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves (optional)
1 small jar maraschino cherries
3/4 cup packed light brown sugar
2 tablespoons yellow mustard
Directions

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.


By next Easter, I will be way ahead of the game, and will include these photos and recipes for the Easter Menu Suggestions. These Deviled eggs are so, utterly simple...just wish I could have piped the filling with my @home basic piping bag and decorating tube, but unfortunately for this type of thicker filling a professional piping bag would be more suitable, which is on my list of things I need.

New Potato Salad With Dill

TOTAL TIME

2 hours (including cooling)

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Ingredients

• 2 pounds new potatoes of uniform size, scrubbed
• Salt and freshly ground black pepper
• 1/3 cup white wine vinegar
• 2/3 cup extra-virgin olive oil
• 1/2 tablespoon Dijon mustard
• 1/4 cup finely chopped scallions
• 2 tablespoons minced fresh dill

Preparation

1.

Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.

2.

Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.

3.

Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.

YIELD

4 to 6 servings 

source: NEW YORK TIMES

I would like to share with you both recipes, the simple Deviled Eggs, and the Potato Salad, which does not use mayo, but a light vinaigrette with the yellow new potatoes.

Deviled Eggs Recipe 

• Cook time: 30 minutes

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Ingredients

• 1 dozen eggs
• 2 teaspoons dijon mustard
• 1/3 cup mayonnaise
• 1 Tbsp minced onion or shallot
• 1/4 teaspoon tabasco
• Salt and pepper
• Paprika

Method

1 First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Yield: Makes 2 dozen deviled eggs
source: Simply Recipes

On my last post, I shared with you the beautiful sunrise...this post I will share with you the most awesome sunset, which is on the Intracoastal Waterway side, facing west. A beautiful water view, and a picturesque side-walk...not in photo, just across my condo apartment. Both sunrise, and sunset photos are on the water...my place is literally on the island of Palm Beach, divided by two bodies of waters, the Intracoastal Waterway, and the Atlantic Ocean.

You have to be ready to catch the sunset at the perfect time...otherwise you are going to miss out on the magical moment, just as it is setting!
Have a wonderful  weekend, my dear friends! xoxo

Irish Soda Bread

St. Patrick's Day, and Easter has already came and went, and I'm still trying to catch up with posts that have been waiting in my draft file. As I mentioned, Lora made this same exact bread, and she has my recipe for it from a 1994 Gourmet magazine, which I found at Goodwill for 49cents, just recently. I do miss Gourmet so much...it has been around for at least 40yrs and now, I just treasure each and every recipe, issue and of course books as well.

Click here for the recipe: Irish Soda Bread
 
I am unable to upload photos to my picture gallery, as I have mentioned before. I ordered a new cable adapter, and also a battery charger, but it is not helping, so obviously it's a problem with my camera. It take awesome photos, but cannot upload them to the computer. Not an easy choice to have to take the memory card out of the camera to have to upload photos from another camera, so now I'm stuck for a while until I get another camera. Oh, well...such as life!

I must admit that this is the BEST Irish soda bread recipe that I have tried, and will keep on making it, and not just on St. Patrick's Day. Even with the raisins...especially with the raisins, we love this easy bread so much.

I do hope you all had a wonderful Easter holiday! Thank you for all your kind and sweet comments and will try to catch up with all the replies and good wishes. xo

In the meantime...I was able to catch the sunrise at 7:15 AM in its glorious, and luminous beauty the other day, just by taking a quick look outside my terrace. An hour later, I decided to take a short walk on the beach with a brisk 58 degrees F. temperature. Just perfect for S. Florida at this time of the year, when everywhere else is still freezing.
Take care, and have a beautiful Sunday!