Raspberry-Lemon Corn Muffins

My friend Deb introduced me to this recipe, and it's been a family favorite ever since. Here they are, all dressed up for Valentine's Day.

Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons finely grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
3/4 cup whole milk
2 large egg yolks
1 whole large egg
1 1/2 cups raspberries (6 ounces)
2 to 3 tablespoons sanding (coarse) or granulated sugar
paper or foil muffin-cup liners

Directions
Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them). Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined. Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).

Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

The Humble Biscuit

The last time I was in Alabama, my Grandfather took me to Gibson's Barbecue for breakfast, where the motto is "Too Much Pork for Just One Fork." Their biscuits are so good, they make me want to cry...

Ingredients
1/2 cup butter or margarine (8 tablespoons; divided)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk

Directions
Preheat oven to 450 degrees. Melt 4 tablespoons butter in an 8- or 9-inch square baking pan. Set aside.

Sift together flour, baking powder, baking soda and salt. Cut in remaining 4 tablespoons butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.

Make a well in the dry ingredients and add buttermilk all at once. Stir only to moisten and until dough is free from sides of bowl.

Knead gently 10 to 12 folds. Use a light hand in kneading. Do not overknead or biscuits will be tough.

Roll or pat out to at least 1 inch thick. Cut with a 2- or 3-inch cutter that has been dipped in flour. Place biscuits in the baking pan with the melted butter; turn biscuits over so both sides are coated. Place close together in baking pan. Bake 12 to 15 minutes. Serve immediately. Note: Mix all ingredients together just before baking. If you need to hold them, the cut dough rounds can be refrigerated for up to 1 hour. Makes 12 (2-inch) biscuits or 9 (3-inch) biscuits.

Of course, a real Southerner wouldn't eat these for breakfast without the Old-Fashioned Sausage Gravy...

Ingredients
1 tablespoon vegetable oil
1 pound fresh pork sausage
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
1/4 teaspoon minced fresh rosemary
3 tablespoons all-purpose flour
3 cups milkSalt and freshly ground black pepper

Directions
Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until the sausage is broken up and browned, about 6 to 7 minutes. Stir in the onion and continue cooking until the onion is tender, another 2 to 3 minutes. Stir in the garlic, sage, thyme and rosemary and cook until fragrant, another 30 seconds. Makes 6 servings.

Comfort food at its simple best!

(photo and recipes from the Newshouse News Service)

Heavenly Granola

This is the best granola I've ever tasted (it has an even texture with no clumps), and the kitchen staff at Bishop's Ranch in Healdsburg were gracious enough to share it with me. Amen!

Ingredients
6 cups rolled oats
2/3 cup wheat germ
2/3 cup sunflower seeds
1/3 cup sesame seeds
2/3 cup roughly chopped almonds
1/2 cup honey
1/2 cup light vegetable oil
1/2 tsp almond or vanilla extract (optional)
1/4 cup raisins
1/4 cup golden raisins
1/3 cup chopped dried apricots
1/3 cup dried cranberries or cherries

Preparation
Preheat oven to 350F degrees. Place the oats, wheat germ, sunflower seeds, sesame seeds, and almonds in a large bowl; mix to combine. Transfer to a very large baking pan. Place the honey and oil (and extract) in a saucepan and heat until well mixed and viscous. Pour over the dry ingredients and stir until honey mixture is evenly incorporated. Bake, stirring every 15 minutes (and more frequently at the end of baking) for 45 minutes to an hour. Remove when golden brown. Add dried fruit. Stir every 5 minutes as it cools to prevent clumping. Store in airtight container. Great over plain yogurt!