|Snowed in - the fort in winter.|
|Boarding in the back yard|
|Yikes! Watch out for the wood pile.|
|Snow ball fight!|
On the Menu Today: Peaches and Cream Muffins and Bean Soup
Peaches and Cream Muffins - Adapted from Taste of Home, 20001 egg
1 mashed banana
1 c. buttermilk
1/2 c. vegetable oil
3 c. flour
1 c. sugar
4 t. baking powder
1 t. salt
2 c. chopped frozen peaches
Mix together the wet ingredients. Sift the dry ingredients together and then add to the wet. Fold in the peaches. Bake at 400 for 20 - 25 min. Makes about 18 muffins.
I used to make these in the summer with fresh peaches and freeze them already made, but they don't actually freeze very well. They get a bit dried out. These are much better made with frozen peaches and then served hot out of the oven with a little butter.
You can substitute another egg for the banana. You can also use yogurt or regular milk instead of the buttermilk. The buttermilk gives it a nice tangy flavor that we like.
Bean SoupThis is a simple soup. It takes a bit of time because you're starting with dried beans, but really it's just simmer time.
I used a bag of soup beans with a flavoring packet, but you could substitute regular beans and bullion or a ham bone.
Soak or parboil 2 c. of beans. Then add 8 c. of water and seasoning packet, or 8 c. broth. Add a few chopped carrots, a chopped onion, some garlic, some pepper and a few pieces of chopped celery. Cook for about an hour. Then taste for salt and season accordingly. You may need to cook it for another 1/2 hour.