Wednesday, May 27, 2009

Strawberry streusel muffins


2 1/4 cups all-purpose flour
1/3 cup sugar
1T baking powder
1/4 t salt
1 1/2 cups chopped fresh strawberries
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil

Streusel topping:

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 t of ground cinnamon
2 T cold butter or margarine


In a large bowl, combine four, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; Stir into dry ingredients just until moistened. Fill Greased oven paper lined muffins cups about two thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2 1/2 teaspoons over each muffin. Bake at 425 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. The lightest aluminum muffins pans work best.

Friday, May 8, 2009

Strawberry Pie!

Here is an awesome recipe Kathi Eshleman shared with me. I tried it out a couple days ago and it turned out super delicious! Thank you, Mrs. Eshleman!

Strawberry Pie

1 baked pie crust
1 quart strawberries, hulled, washed
3/4 cup sugar
3 T strawberry jello powder (half of a small box)
3 T cornstarch
1 cup of warm water

In a pan, stir together the sugar, jello, and cornstarch. Slowly add the warm water. Stir and cook over medium heat until thick and bubbly. It will change color from pink to bright red. Remove from heat and allow to cool. Add strawberries and toss until coated. Pour into baked pie crust. Chill well and serve with Cool Whip.