Saturday, October 30, 2010

French Toast Breakfast Muffins

This is basically the same recipe that my son brought home from his FACS (Family and Consumer Sciences) class last week. FACS is the name that they use for Home Economics here in Maryland now.  The only differences are that his recipe called for two extra tablespoons of flour and 2 teaspoons of baking powder rather than 1-1/2, 3/4 cup of sugar rather than 1/2 cup and 1/4 teaspoon of salt. I don't know why his recipe calls for making only 6 muffins and this one is for 12.  I will say that the muffins I made from his school's recipe came out quite large and stuck to the muffin pan.  I'm going to recommend that you not use muffin cups and just spray the pan really well with vegetable spray instead.   I was out of milk so I used buttermilk. There were lots of variations to the recipe online.  I found several that used maple syrup or vanilla in the batter.  Some even suggest that you dip the whole muffin in the butter and then roll it into the sugar/cinnamon.  Either way, they are really yummy! 

Makes 12 Muffins


1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted


1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon. When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture.

4.  Serve warm.


Monday, October 25, 2010

Butternut & Acorn Squash Soup

This recipe comes from  The original recipe is slightly different.  I followed some of the suggestions that were posted on  I  reduced the amount of butter, cream cheese and brown sugar.  I will repost the original suggestion that this soup would go great with crusty bread and a dollop of sour cream on top.  I served it along with a salad.  It is quite easy to make and yummy!

Butternut and Acorn Squash Soup
1 hr. 20 mins.
Servings:  8


1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
2 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth (or vegetable broth)
1/4 cup packed brown sugar
1/2 (4 ounces) package neufchatel cheese, softened (or cream cheese)
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon (or to taste) (optional)
fresh parsley, for garnish


  • Preheat oven to 350 degrees F (175 degrees C).  Place the squash halves cut side down on a baking tray with sides.  Bake for 45 minutes or until tender.  Remove from heat, and cool slightly.  Scoop the pulp from the skins.  Discard the skins.
  • Melt the butter in a skillet over medium heat, and saute the onion until tender.
  • In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper and cinnamon until smooth.  This may be done in several batches.
  • Transfer the soup to a pot over medium heat and cook, stirring occasionally, until heated through.  Garnish with parsley and serve warm.