A while ago one of our good friend's had a birthday. During his party, he thanked us all for coming and then turned to his girlfirend and asked her if she would give him his birthday wish and marry him. It was so sweet, we were felt very lucky to be present for such a wonderful event. So, to celebrate, we had them over for brunch the next day!
Menu:
Blueberry Muffins
Sleepin' in Omelette
Fruit Salad
Strawberry Rhubarb Pie
The Blueberry Muffins
Here's Martha's Recipe
Ingredients
Makes 1 dozen
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg
Directions:
Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes.
Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
The Sleepin' in Omelette
Ingredients
Makes 1 dozen
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
1/4 teaspoon nutmeg
Directions:
Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes.
Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.
The Sleepin' in Omelette
Adapted from The Pioneer Woman
(I made half the recipe)
Ingredients:
Onion Rolls, Eggs, Milk, Butter, Cream Cheese, Cheddar Cheese, Dry Mustard, Salt, Cayenne Pepper, and Chives.
Directions:
To begin, generously butter a 9 x 13 baking dish.
Next, tear six onion rolls into chunks and place them in the bottom of the dish.
Now, sprinkle 1 cup shredded cheddar cheese evenly over the top.
Next, take an 8-ounce package of cream cheese and begin tearing off small pieces.
Then, get a 1/2 stick of butter, slice it and begin placing slices all over the top of the bread and cheeses.
Next, crack 10 (yes, I said “ten”) eggs into a bowl, whisk them in a bowl and add 2 cups of milk.
Now, measure 1/2 teaspoon dry mustard and a dash of cayenne pepper and dump them in.
Throw in a handful of fresh herbs (she used chives, so did I since I also had some in my herb garden)
Now grab your dish with all the bread and cheese and butter and sin. And pour the egg mixture over the top.
Make sure to move slowly, getting it all around the edges and in the crevices.
Cover it with foil and let it sit in your fridge overnight.
Bake at 325 degrees, COVERED, for 45 minutes. Then remove foil, increase heat to 350, and bake an additional 10-15 minutes. Let stand five minutes before serving.
Strawberry-Rhubarb Pie
Here is a picture before it went in the oven. Unfortunately, it was eaten so fast that I forgot to take a picture of the finished product.
(I made half the recipe)
Ingredients:
Onion Rolls, Eggs, Milk, Butter, Cream Cheese, Cheddar Cheese, Dry Mustard, Salt, Cayenne Pepper, and Chives.
Directions:
To begin, generously butter a 9 x 13 baking dish.
Next, tear six onion rolls into chunks and place them in the bottom of the dish.
Now, sprinkle 1 cup shredded cheddar cheese evenly over the top.
Next, take an 8-ounce package of cream cheese and begin tearing off small pieces.
Then, get a 1/2 stick of butter, slice it and begin placing slices all over the top of the bread and cheeses.
Next, crack 10 (yes, I said “ten”) eggs into a bowl, whisk them in a bowl and add 2 cups of milk.
Now, measure 1/2 teaspoon dry mustard and a dash of cayenne pepper and dump them in.
Throw in a handful of fresh herbs (she used chives, so did I since I also had some in my herb garden)
Now grab your dish with all the bread and cheese and butter and sin. And pour the egg mixture over the top.
Make sure to move slowly, getting it all around the edges and in the crevices.
Cover it with foil and let it sit in your fridge overnight.
Bake at 325 degrees, COVERED, for 45 minutes. Then remove foil, increase heat to 350, and bake an additional 10-15 minutes. Let stand five minutes before serving.
Strawberry-Rhubarb Pie
Here is a picture before it went in the oven. Unfortunately, it was eaten so fast that I forgot to take a picture of the finished product.
From Epicurious
Ingredients:
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)1/2 cup (packed) golden brown sugar1/2 cup sugar1/4 cup cornstarch1 teaspoon ground cinnamon1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Directions:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
Ingredients:
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)1/2 cup (packed) golden brown sugar1/2 cup sugar1/4 cup cornstarch1 teaspoon ground cinnamon1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Directions:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
