Passover begins tomorrow.
Easter is this Sunday.
Yes, time flies when you’re confined to home for your own safety.
We’ve explored a few uses for capers in the easy Pork Chops in Lemon Caper Sauce post.
And I’ve posted a Cornish Hens recipe, along with links for Chicken and Meat recipes for 2.
The Coconut Cake and Quick Fudge recipes are fine, if you still have the kiddies at home.
If you’re cooking for yourself, or for yourself and a spouse or partner, the cake and fudge might be too much.
Especially if you're seniors.
This post has a muffin recipe, which can be used for a brunch or a dessert, and links for other brunch and simple dessert recipes, as well as some drink recipes.
Happy Holidays ~ Stay safe and well!!
Hints:
You don’t have any more baking powder? Save yourself a trip and make your own.
Cream of tartar combined with baking soda is an excellent baking powder substitute.
For 2 teaspoons baking powder:
Combine 1/2 teaspoon baking soda with 1 1/4 teaspoon cream of tartar.
To make it shelf-stable add 1/2 teaspoon of cornstarch to the mixture.
Lemon juice and vinegar are acids, so they can be used to make a substitute.
For 1 teaspoon of baking powder:
Combine 1 teaspoon lemon juice or white vinegar plus 1/4 teaspoon baking soda
These ingredients will alter the flavour, so use it for recipes like chocolate cake.
The acidity in buttermilk and sour milk can also work in a recipe.
For 1 teaspoon baking powder:
Combine 1/2 cup buttermilk or sour milk and 1/4 teaspoon baking soda.
Reduce the liquids in the recipe by 1/2 cup to maintain the desired consistency.
Only use milk that is soured but has a tangy smell. Throw away lumpy or rancid milk.
You can also make sour milk:
Combine 1 tablespoon lemon juice to 1 cup milk and letting it sit for 2 minutes.
To substitute for self-rising flour:
Combine 1 cup flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
If using regular cranberries:
Take 1/4 Cup of the flour, add it to the 1/2 cup of berries then add it all to the mix.
The coating of flour helps keep the berries from sinking to the bottom.
Raisins, or any cut up dried fruit, such as apricots, would also work.
Lemon Cranberry Muffins
Grease 12 muffin cups, or line with paper muffin liners
Place in a measuring cup
3/4 cup milk
1/4 cup lemon juice
Stir to combine. Let sit 10 minutes.
Place in a large bowl
2 cups all-purpose flour
1 1/4 cups white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups white sugar
1 tablespoon baking powder
1/2 teaspoon salt
Combine in a small bowl
3/4 cup milk
2 eggs
1/2 cup vegetable oil
2 eggs
1/2 cup vegetable oil
Lightly toast
1/3 cup slivered almonds
Preheat oven to 400º F
Stir the egg mixture into the flour mixture until just moistened.
Do not overmix.
Fold in
1/2 cup dried cranberries or 1 cup cranberries, halved
Fill the prepared muffin cups two-thirds full.
Sprinkle with the toasted slivered almonds
Bake in preheated oven 18 to 20 minutes.
A toothpick inserted into a muffin should come out clean.
Cool for 5 minutes before removing from the pan to a wire rack.
If you want to dress up your muffins you can makes this lemon glaze.
Combine in a small bowl
1 Cup confectioners’ sugar
2 Tablespoons lemon juice
Stir until smooth.
Place the muffins on a plate and drizzle with the glaze.
Brunch Recipes for 2
Anna Sultana’s Quiche Lorraine & Pat-in Pie Crust
Dessert Recipes for 2
and Anna Sultana's Fruit in Wine, Maltese Style
