Monday, August 25, 2008

Baked Egg Cups

These petite baked eggs are so simple and easy you'll be kicking yourself for not discovering them sooner. They are so impressive for the amount of effort required that you'll want to have a brunch party just to serve them to guests. Try them, you'll be glad you did.
Baked Egg Cups
Make as few or many as you like. This morning I put one in the muffin tin and threw in a couple of muffins I had in the freezer for my son. Both baked up perfectly together.
1 egg
1 slice ham (I used honey cured.)
herbs of your choice (I used a mix called Bouquet Garni)

Spray muffin tin with cooking spray. Place 1 (or 2) pieces of deli ham in each cup. Crack an egg into the ham-lined cup. Sprinkle with salt, pepper, and herbs. Bake for 10 to 15 minutes at 375 degrees. I also broil for 1 minute at the end since I can't handle a "jiggly" egg white, but do as you like.

Tuesday, August 12, 2008

Berries on Deck - Frozen Yogurt

I have an urge to grow things. I think it stemmed from growing up on a farm and watching my own parents grow and create things where nothing stood before. I have good (hmm, and some bad, come to think of it!) memories of helping out around the farm. Picking berries and eating cucumbers straight off the vine are a couple of my fondest. So it only seems natural to grow things around my house, wherever I can find a plot of soil that isn't already taken, in goes something. Last year I buried a few raspberry and blackberry roots around the deck in hopes of a few tasty berries. Well, as you can see, the picking has begun!
If you can get your hands on a few cups of tasty berries try this ice cream out. Maybe I will have enough of my own berries to try this out next year. Until then I'll have to use the store bought variety.

Strawberry Frozen Yogurt
this is a simpler/faster version of this frozen yogurt from David Lebovitz

1 pound strawberries, rinsed and hulled
2/3 cup sugar
1 Tablespoon vodka (optional)
1 cup plain whole milk yogurt
2 teaspoons fresh lemon juice

Throw everything in a blender and let it go for a few minutes. Chill in the fridge for an hour or two if you have time or just throw it in the ice cream maker like I do. Place in the freezer overnight to harder.

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