indianakathy

Blueberry Nut Muffins

Today, from the Maine recipes, I chose the Blueberry Nut Muffins. They are blueberry good, and even better hot with butter. I pulled these out at the 30 minute mark and believe they would be perfect at 25 minutes. I changed the baking time to 25 minutes on my recipe, as they would have burnt at the 40 minute mark. I added more blueberries than called for. (1 1/2 cups) Delicious.

Next, I’m making the Dutch Apple Roll from Maryland. Right now I’m picking out recipes of items I already have in my pantry/refrigerator.

I like to go through old cookbooks and create from them – I’m still looking for a blueberry muffin that I want to create over and over. These are good but I’m looking for something with more moistness to them after having the ones at Mimi’s cafe in Colorado.

Nutty Irishman

This is a delicious drink at the The Claddaugh Irish Pub in Plainfield, Indiana.

I believe I will have to try making this myself as soon as I can find the Frangelico Liqueur

Manatea Tea Infuser

I just had to share this cute little one Jim bought me to remind me of our trips to Johns Pass Madeira Beach.

So cute!

Melt in your mouth Fudge

Melt in your mouth – easy fudge recipe which does not need a candy thermometer. This is a recipe my late mother in law made every year for gift giving for over 40 years. When she passed away a few years back, I started making it during Valentine’s Day to give out to family and friends, in memory of her. I make this on New Year’s Day for snacking while we take down the tree and decorations. Jim takes it to work for the guys to wish them a Happy New Year.

The leftover champagne (which I put in ice cube trays) was used to make a mimosa.

Happy New Year 2020!

Rock Candy

1 cup confectioners’ sugar
3 3/4 cups white sugar

1 1/2 cups light corn syrup

1 cup water
2 teaspoons cinnamon oil

1 teaspoon red food coloring

Directions:Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the foil very generously with confectioners’ sugar.

In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove from heat.

Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to cool and harden. Crack into pieces, and store in an airtight container.