BLUEBERRY MUFFINS A'LA EMONDS FIELD
Preheat oven to: 375
2 tsp. sugar
Pinch cinnamon/nutmug (optional)
2 c. flour
1/4 c. sugar
2 & 1/4 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk
5 tbl. melted butter
1/3 c. fresh/frozen blueberries
Grease your muffin tins very thoroughly. If using a cast iron muffin tin, place it in the oven while it heats. Regular tins, set aside after greased.
Mix 2 tsps, sugar w/cinnamon or nutmg (if desired) set aside for topping.
While the oven heats, sift flour, (1/4 c.) sugar, paking powder, and salt into a bowl. In a separate bowl beat the egg, add in milk and melted butter. When oven is ready, add wet ingred., to dry ingred., and stir briefly, until all the dry ingred are just blended.
Fill each muffin wells ONLY 1/3 full. Take remaining batter and add blueberries finishing the muffin wells to 3/4 full.
Sprinkle the muffins with mixed your previously mixed spices.
Bake about 20 to 25 min., until medium golden brouwn. (insert a toothpick if unsure, it should come out clean).
Let rest 5 min. Dump the muffins out and set upright to cool. Bag soon after to avoid hardening.
FESTIVAL CHEESE DIP
1 block cream cheese
1 & 1/2 c. Feta Cheese (goat cheese)
1 tbl. Mayonnaise
2-4 cloves garlic
pepper
Soften cream cheese (lay out for about an hour). In a bowl, mix finely diced garlic, and creamed cheese. Add mayo and mix well. Pepper to taste.
Serve this w/Flatbread. (recipe for flatbread follows)
WHOLE WHEAT FLATBREAD
Preheat to: 400 deg.
4 c. whole wheat pastry flour
2 egg yolks
1 & 1/2 tsp. salt (use less if you are salt sensitive but do not eliminate)
2 tbl. vegetable oil
3 tbl. butter
7/8 c. milk (or water)
Prepare dry ingred. by mixing sifted flour and salt. Cut softened butter into the flour mixture. (using a fork or 2 butter knives in a scissor motion)
Beat yolks, slowly adding oil. Pour egg mixture into the dry mix stir until ball of dough comes away from the sides of the bowl. Turn out to knead, onto a lightly (wheat) floured surface. Careful not to over knead.
Pull 1/3 of the dough out and roll out with a rolling pin, about 1/8 th inch thick (very thin). To pick up dough: roll you dough onto the pin, by setting the pin near the top edge of the dough. Pick up the edge and roll the dough up over the pin gently, roll the pin softly backwards until you are able to lift the dough. Be careful NOT TO SMASH the dough into itself on the pin.
Unroll the dough onto an ungreased baking sheet. Cut the dough into larger than bite sized squares. Bake until lightly browned (about 10 min) Let cool. Use immedately after.