7 Week Muffins

These muffins are bitchen! They are so yummy with homemade jam and a little butter. Burk's mom makes these for Christmas morning. It is a ton of batter so make some and keep the rest in the fridge for 7 weeks. Yup. 7 WEEKS! Trust me...they hit the spot.

4 C. All Bran Buds
2 C. Bran Flakes
2 C. Boiling Water
1 C. Raisins
1 C. Shortening
2 C. Sugar

4 Eggs
1 Qt. Buttermilk
5 C. Flour
1 tsp. Salt
4 tsp. Baking Soda
1 C. Nuts (oppt)

Combine all bran, flakes, & raisins. Pour boiling water over raisins. Cool mizture. Add shortening & sugar. Combine ingredients till shortening is blended. Add remaining ingredients & mix till blended. Fill muffin tin or cups. Bake at 400* for 20 mins. Remember that you can store remaining batter in fridge for as long as 7 weeks. Mmmmm...Enjoy!

Viva Las Vegas

It's been a while, but just a quick post...we are moving to Sin City! That's right. Las Vegas Baby! I don't know what we will do there or where we will live, but there is always work there and the town is full of rich history. In 1993 construction workers discovered the remains of a Columbian mammoth that roamed the area during prehistoric times. Paleontologists estimate the bones to be 8,000 to 15,000 years old. Interesting? I think so!

So this valley which was discovered by a young scout named Rafael Rivera in 1829 has surpassed all the hopes and dreams that were once kept there into this booming destination for people from all around the world. More than 5,000 people move into the Las Vegas valley on a monthly basis. That's a lot of people! I am excited (I mean a teeny bit stressed) about this new adventure! One thing is certain....I don't think I will be bored in a city full of so much action, fab restaurants, and great food!

Lovely Lemon Bars

Crust:
1½ cups all-purpose flour
½ cup confectioners’ sugar
6 ounces (12 tablespoons) cold unsalted butter, cut into ½-inch pieces

Filling:
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
½ cup all-purpose flour
About 3 tablespoons confectioners’ sugar


To make the crust:
Preheat the oven to 325°F. Combine the flour and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add the butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan. Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300°F.

To make the filling:
In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the crust. Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2¼ inches and dust the tops with the confectioners’ sugar.

*The squares may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.

Recipe Source: Classic Stars Desserts

Y'all Come Eat

I am lovin my new book the Deen Bro's, Y'all Come Eat. Whether you gather the fam for a weeknight dinner, kick back with friends, or host a big holiday bash, the Bro's share some of their delicious home-style eats.With Paula's Boys it's about great food and great folks comin' together for a great time. Now, y'all come eat!

S's Scrumpious Scones

I make these all the time because they are so easy to make. I have even switched the cranberries for blueberries or raspberries. They always turn out delish. This time I am planning on making them for Easter Breakfast!

2 C. all-purpose flour, plus more for work surface
7 T. sugar, plus 1 tablespoon for topping
1 T. baking powder
1/2 tsp. salt
6 T. chilled unsalted butter, cut into small pieces
2/3 C. (plus 1 tablespoon) half-and-half
1/2 C.halved cranberries, drained on paper towels

1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Make Whoopies, not War

Chocolate Cakes:
2 1/4 C.­ flour
1/2 C.­ unsweetened cocoa powder
1 tsp.­ baking soda
2 tsp.­ cream of tartar
1 tsp.­ salt
2/3 C.­ vegetable shortening
1 1/4 C.­ sugar
2 Lg.­ eggs
2 tsp.­ vanilla
1 C.­ milk

Filling:
1/2 C.­ unsalted butter; softened
1 C.­ powdered sugar
2 C.­ marshmallow creme
1 tsp.­ vanilla

1.­ Preheat oven to 350*.­ Grease 2 Lg.­ baing sheets; set aside
2.­ In a bowl, whisk together the flour, cocoa, baking soda, creme of tartar, and salt; set aside.­ In the bowl of electric mixer, creme shortening and sugar.­ Beat in eggs and vanilla.­ Alternately add the flour mixture and mild, beating until fully combined.­
3.­ Drop dough by tablespoons 2 inches apart onto prepared baking sheets.­ Bake for 8-­10 minutes or until darker around the edges and firm to the touch.­ Transfer cakes to a wire rack to cool completely.­
4.­ For the filling, beat the butter and powdered sugar.­ Beat in the marshmallow creme and vanilla until smooth.­ Spoon about 1 T.­ of filling onto the bottom of a cake.­ Press the bottom of a second cake against filling to make a sandwich.­ Repeat with remaining cakes and filling.­ To store, layer whoopie pies between sheets of waxed paper in an airtight containerand refrigerate for up to 2 days.­

makes about 24 Wicked Whoopies.­