ABILENE COUNTRY CLUB MUFFINS
These are wonderful little muffins. I could never pass these little gems up. Courtesy of the Abilene, Texas Country Club.
Provided by Miss Annie
Categories Quick Breads
Time 45m
Yield 30 mini muffins
Number Of Ingredients 7
Steps:
- Beat eggs until thick and lemon yellow color.
- Mix in remaining ingredients in the order listed.
- Fill greased and floured minature muffin tin 3/4 full.
- Bake at 300°F for 25 to 30 minutes, or until lightly browned.
- These freeze well.
Nutrition Facts : Calories 72.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 16.1, Sodium 32.5, Carbohydrate 9.3, Fiber 0.3, Sugar 7.2, Protein 1.2
LEMONADE MUFFINS
Make and share this Lemonade Muffins recipe from Food.com.
Provided by Miss Annie
Categories Quick Breads
Time 40m
Yield 8-9 large muffins
Number Of Ingredients 9
Steps:
- Mix dry ingredients in a bowl.
- In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil.
- Add to dry mix, stirring until just moistened.
- Gently stir in nuts.
- Spoon into prepared pans and bake and bake at 375ºF.
- for 15-20 mins or tests clean.
- While hot, brush with remaining lemonade and sprinkle with white sugar.
- Makes 8-9 large muffins.
VINEYARD BAKED CHICKEN
Make and share this Vineyard Baked Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken pieces in shallow pan, skin side down.
- Blend remaining ingredients and pour over chicken.
- Bake at 375 for 30 minutes.
- Turn chicken skin side up and bake an additional 30 minutes at 450.
COUNTRY MUFFINS
Make and share this Country Muffins recipe from Food.com.
Provided by SharonChen
Categories Quick Breads
Time 47m
Yield 6 muffins
Number Of Ingredients 12
Steps:
- Place all 8 eggs in slightly warm tap water to bring the eggs to room temperature.
- Bring enough water to a boil in a medium saucepan. Quickly transfer 6 eggs into the pan. Be careful not to break the eggs. Boil for 4-5 minutes.
- In the meanwhile, add 2 cups of ice cubes to cold water in a large bowl. Once eggs are done, transfer them to the ice water. This will keep the eggs from cooking so that we will have very tender or even runny yolks inside.
- Gently tap one egg against a hard surface on their wider end. Peel off the shell a little and then blow the egg like blowing a balloon, but not aggressive. This will help with peeling eggs easily. Do the same to the rest of the eggs and refrigerate them.
- While eggs are chilling, let's make the muffin batter. First, remove sausage skins and cook on stove over medium high heat until brown. Break the sausage meat into small pieces with your spatula during cooking. Keep in mind that the sausage goes into muffin batter. The smaller are the pieces, the better. You might want to chop up the sausages a little before cooking. Once browned, remove from heat. Let cool.
- Sift flour, sugar, salt, pepper, baking powder and baking soda all together in a large bowl.
- In a separate bowl, whisk melted butter, the remaining 2 eggs, cheese, and sour cream until smooth. Gently fold wet mixture into the flour mixture. Add cooked sausage (leave out the oil from sausage) and combine until flour is gone and the batter is even.
- Now go ahead and preheat your oven to 400°F.
- Grease a 6-cup large muffin pan with butter or oil. Add a little flour into each tin and swirl to coat the tins well. Dump extra flour.
- Scoop up 2 tablespoons muffin batter into the bottom of each tin. Make a well and press a chilled egg inches Cover the eggs completely with the remaining batter. (A spoon with a little help from your finger works perfectly well for this step). Bake for 17 minutes. Let cool for 10-15 minutes before serving. Enjoy!
Nutrition Facts : Calories 631.2, Fat 44, SaturatedFat 20.2, Cholesterol 335.2, Sodium 1302.6, Carbohydrate 37, Fiber 1.4, Sugar 2.7, Protein 21
TEXAS COUNTRY CLUB CORN CHOWDER
The peppers in this soup give it just the right amount of spice, while the half & half and bacon give it just the right amount of richness. A creamy, comforting meal. The recipe is from Barton Creek Country Club in Austin, TX. I clipped it from the Austin-American Statesman many years ago.
Provided by appleydapply
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Peel and dice potatoes. Bring a pot of water to boil. Parboil potatoes by placing in boiling water for 5 minutes. Pour off water and set potatoes aside.
- In a large pot, saute bacon until well done. Add onion, celery, carrot, peppers, and corn to bacon and bacon fat. Saute until tender.
- Add flour to bacon and vegetables to make a roux. Stir until smooth and thickening. Add potatoes. Gradually add chicken broth and stir until smooth. Bring to a boil. Add half & half and simmer for 5 minutes. The starch from the potatoes helps thicken the soup, and the parboiled potatoes will finish cooking in the soup.
- Salt and pepper to taste.
Nutrition Facts : Calories 679.6, Fat 45.6, SaturatedFat 20.4, Cholesterol 98.3, Sodium 1026.2, Carbohydrate 50, Fiber 4.9, Sugar 3.1, Protein 19.7
COUNTRY APPLESAUCE MUFFINS
Make and share this Country Applesauce Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Grease 12 standard cups with butter or butter-flavored nonstick cooking spray.
- In a bowl, stir together the flour, walnuts, sugar, baking powder, baking soda, salt, cinnamon, and allspice.
- In another bowl, whisk together the oil, egg, and applesauce until smooth.
- Make a well in the center of the dry ingredients and stir in the applesauce mixture just until evenly moistened.
- The batter may seem dry at first, but it will loosen and smooth out as you beat the mixture.
- Spoon the batter into each muffin cup, filling it level with the rim of the cup.
- Bake until golden, dry and springy to the touch, 25-30 minutes.
- A pick inserted into the center of a muffin should come out clean.
- Transfer the pan to a wire rack and let cool for 5 minutes.
- Unmold the muffins.
- Serve them warm or at room temperature, with butter.
Nutrition Facts : Calories 259.4, Fat 13.1, SaturatedFat 1.3, Cholesterol 15.5, Sodium 162.1, Carbohydrate 33, Fiber 1.7, Sugar 11.4, Protein 4.2
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