My family & I headed to a local farm this past weekend for their annual Fall/Pumpkin festival.  So did most of the eastern seaboard, apparently, because there were tons of people there – all in line for one thing or another.  But we lucked out because we’d gone primarily for raspberry picking, and we wound up being the only ones to do so!  Unfortunately, we apparently got there a week too late, so pickings (literally) were slim, but we did manage to bring home a quart of yummy fresh raspberries.

Raspberries that then sat in the refrigerator while everyone waited for the magical raspberry fairy to show up and DO something with.  This morning, she did!

I’d originally thought about doing apple muffins, as we also have a FULL supply of apples in the house right now, but I thought – the raspberries have a much shorter shelf life than the apples, so the raspberries would have to be sacrificed to our breakfast muffin diety.

Here’s what I did:

Raspberry Muffins

Ingredients:

• 1 egg
• 1/4 cup margarine
• 3/4 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup fresh raspberries

Instructions:

Preheat your oven to 375° F. First cream together the egg, margarine and sugar.   In a separate bowl, combine the flour, baking soda, salt.  Add the dry ingredients to the egg/margarine/sugar mixer slowly, adding the milk as well.  Once the batter is mixed well, gently fold in the raspberries – do not use your mixer for this.  Just use a silicone spatula or something equivalent that won’t destroy your fruit.

Spray your muffin tins or use paper liners.  Fill them (I used my 1/4 cup measuring cup) and bake for approximately 20 minutes.

Let them cool longer than the whopping 2 minutes we did – otherwise, they’ll stick and you’ll have to scoop them out LOL

Enjoy!

Friday Food Fun

 

1. What time do you wake up on a normal work/school day?

Typically, I’m up around 6:30am

2. Do you eat breakfast?

Usually.

3. Do you like traditional breakfast foods? Which ones?

Yes, love bacon, ham, eggs, toast – whatever.

4. Do you prefer lunch/supper foods for breakfast? Which ones?

I will eat anything that’s easy and doesn’t make a lot of noise to make, since I’m up early. If I’ve made something for dinner the night before and there’s some leftover, I might eat that.

5. Do you ever eat breakfast for supper?

Pretty much never.

6. What are your favorite breakfast foods?
Poached eggs, ham, toast – or a bacon, tomato & cheese omelets. Yummmmmy.  Oh, and crispy homefries with all of it!

(not so) Wordless Wednesday – Apple Butter

 

Living in West Virginia, it is simply not possible to notice when apple season rolls around. There’s almost as many apple trees as corn stalks as people, I swear.

Last year, we found a great place to buy bushels of apples at a great price. So the first thing I did with them was to make apple sauce and apple butter.  I say that in that order because, according to www.pickyourown.org, that’s the order you need.  You make apple butter FROM apple sauce. 

I used their delicious recipe for the applesauce and apple butter, jarred it and finally, this weekend, popped the top on the last jar.  My only regret in this was using such big jars because we do not use it all that often and so it goes to waste.  However, you live and learn, right? So this year’s batch will go into smaller jars and get to be used up quickly!

This weekend, I baked some biscuits (not from scratch) and woke my family up to this.  IT WAS DELICIOUS!  Follow the link to pickyourown.org and make some this season.

Visit my other Wordless over at Coming to a Nursery Near You as well :)  Be sure to sign the Linky

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Tomato Basil Turkey Burgers

One of the best parts of summer is having tomatoes at the ready for whenever I feel like having something with tomato. Simple enough, no?  So when I picked up some turkey burgers to cook on the grill this Labor Day weekend, my first thought was “hmm… what do I put on them?” because well… turkey can be kind of bland.

My tomato crop in the garden has been rather lacking, but I managed to find a couple, and pulled a few basil leaves off the basil plant.  I was then ready for dinner!

I had bought the 93% lean turkey, and knew I’d have to watch them carefully because there’s not a lot of fat in there to burn off.  As soon as I put them on the grill, I sprinkled them with a McCormick’s roasted garlic and red pepper seasoning, sort of as an insurance policy.  Then I sliced my tomatoes, washed the basil and sprayed the buns with some non-stick spray.  After I flipped the burgers, I put the buns on the top level of the grill. 

After a few minutes – long enough to toast the buns a bit, I placed the basil leaves on the burger patties, and then placed the tomato slices on top of them – to keep them on there.  I closed the grill, ran in the house for the cheese.  I then topped the burgers with a slice of provolone cheese. 

On the bun, I just used some Kraft Olive Oil light mayo and this thing was TO DIE for.  Like, it was so good, I’m making them again tonight good.  Neglible amount of fat, huge on taste, and at about a buck a piece, not TOO bad on the wallet. Especially when you consider what a restaurant charges for something like this!

Yay me!