July 4th Raspberry Muffins by Ronda

Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line muffin pans with paper liners or spray with a vegetable spray.

In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.

In a large mixing bowl, combine the flour,

sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later. Gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. Do not over mix this mixture or the muffins will be tough when baked.

Fill each muffin cup almost full with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes. Place on a wire rack to cool.
Makes 12 - 14 regular-sized muffins.

Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.

For the Muffins:
1 cup (240 ml) milk
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
3 cups (420 grams) all-purpose flour
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces
2 cups (260 grams) fresh or frozen blueberries
1/2 tablespoon grated lemon zest
2 tablespoons (28 grams) unsalted butter, melted

Asian Cooking

Analee Meusburger taught the most delicious Asian cooking class May 12th at the Duffy’s… THANK YOU Analee! If you weren't able to attend, here's a recap of the evening!

        

 

WON TON

You will need:
1/3lb ground pork
2 cups shredded cabbage
1 chayote, sliced in small strips
1 cup carrots, sliced in small strips
1/4t ginger, grated
1t chicken powder
1/2T oil
2 cloves garlic, minced
1/2 cup onion, chopped
salt & pepper
springroll wrappers
vegetable oil for frying
Procedure:
Saute' garlic, ginger and onion in oil.
Add ground pork, stir.
Add all vegetables and spices.
Drain excess juice in a colander.
In a wrapper, put about a tablespoonful on one corner.
Fold in one corner to cover meat mixture.
Fold both sides in and roll it forward.
Make sure the rolled meat is firm and secured.
Seal wrapper with water or egg white.
Fry both sides until golden brown.
Drain excess oil in paper towel.
Serve plain or with sweet and sour sauce.

 

Teriyaki by Mafi

Thank you Brother Mafi for a great night of yummy Teriyaki. We learned so much from you and what a great turnout of Ladies. For those of you who missed the Enrichment night. Here is a little blurb.


Beni was born in Tonga and lived there till he was about 6.

His family then lived in Oahu, Hawaii for many years. The whole extended family lived on one street together in houses side-by-side which were purchased by his uncle. In 7th grade, they moved to Phoenix because his grandfather wanted to live there and their family is supportive of each other and desire to be near to one another. He lived there until he went on his mission to Texas.

His love and mastering of teriyaki comes from his Mother's secret family recipe. Over the years, Beni has mastered the dish and likes to give Heidi a break in the kitchen. Did you know, he even tried to make teriyaki burritos once! Not sure of the outcome though.

Mafi Teriyaki Chicken

Ingredients:
8 (10) cloves of fresh garlic, minced (you can never have enough garlic)
4”-5” chunk of fresh ginger, grated
2 c. soy sauce – Yamasa brand
4 c. brown sugar
2 c. Dole pineapple juice (could use orange juice)
*He only used the pineapple juice to cut down on the sugar. He would normally cut out the pineapple juice and double the sugar. I didn’t know he said double – eek! I think I’m going to try 2 extra cups*
2 c. water
½ yellow onion, chopped (rings – saves a little time and easier to strain out later)
3-4 green onions, chopped including all the green
¼ t. Chinese 5 spice
1 t. black pepper
Juice from 2 key limes
5 lb. chicken thighs boneless skinless (or mixture of whatever you like - the night of the Manly Feast he used skinless drumsticks)
Corn starch and water

Directions:

Combine all ingredients, except chicken, corn starch and additional water, in a large pot.
Cook it down to dissolve brown sugar.
Add chicken thighs cover and marinate overnight for best flavor or cook for ½ hour.
Take chicken out.

Make a mixture of corn starch and water (about ½ - ¾ cup)
Add to broth to thicken to your desire.
Strain out onions and ginger (only there for flavor), and put sauce in dish to pour over chicken and rice.

Serve with white rice and chicken, pour over the top.

(He added a wasabi seasoning to the white rice, but I didn’t write down the name). It was rice seasoning made by a company called Wasabi fumi ….. (something) purchased at the Great Wall Mall.

Macaroni Salad

I know he did use:
Elbow pasta
4-5 carrots shredded
Milk and Mayo to desired consistency
½ sweet onion chopped
a little salt & pepper for seasoning

White Rice tips:

Wash the desired amount of rice (regular long grain white the kind he likes is called Calrose – you can buy it at Costco for about $15 a bag), and drain as much as you can from the pot. Add water again to the pot, here’s the trick: water level should be about 1” above the rice level or from the tip of your finger to the first joint. Bring to a rolling boil, turn stove off, add cover and leave for 20-25 minutes until done. Note: he was using an electric stove, not gas. If using gas then you would need to turn the heat to low, not off. Even with gas you can turn it off.

Thank you Beni Mafi for the great Enrichment class.