Newbie Here

LOL! I'm really a baker at heart...so b'fast is a natural fit. Others here are much better at

dinner fare. Every time I host a dinner party, I'm sweatin' bullets for a week!

However, I will say, now that the weather's turned chilly, I'm always looking for an excuse to make this...Wild Mushroom Lasagne. The goat cheese adds a lovely bright spot against the earthy mushrooms. Unexpected and yet, oh-so-delicious!

http://www.epicurious.com/recipes/food/views/1333

 
Yum, Traca - these scones sound like my favorite muffin REC: Fresh Ginger Muffins

I really love these muffins, and I'm sure I'd love your scones!

Bridge Creek Fresh Ginger Muffins (makes sixteen muffins)

A recipe from Marion Cunningham, the well known author of the Fanny Farmer Cookbook. The recipe which follows for Bridge Creek Fresh Ginger Muffins is not available in any of her cookbooks, but comes as a special gift of the author.

These muffins have an abundance of fresh ginger and lemon zest. Every time I make them I am overcome by how good they are.

A 2-ounce piece unpeeled gingerroot
3/4 cup plus
3 tablespoons sugar
2 tablespoons lemon zest (from 2 lemons)
8 tablespoons (1 stick) butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

Preheat the oven to 375ºF. Grease the muffin tins.

Cut the UNPEELED ginger ( I always peel it) into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup. It is better to have too much ginger than too little.)

Put the ginger and 1/4 cup of sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don't walk away from the pan -- this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool.

Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside.

Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well.

Spoon the batter into the muffin tins so that each cup is three-quarters full. Bake 15 to 20 minutes. Serve warm.

 
Hi Traca, this is very close to Michelle's REC: Miniature Artichoke Tarts

that I made recently, also very well received. I made them in a regular muffin pan, but I think the minis would have been better.

* Exported from MasterCook *

Miniature Artichoke Tarts

Recipe By :Michelle/Saskatchewan
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method

2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese

Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.

- - - - - - - - - - - - - - - - - - -

 
This just went to the top of my "to try" list! Thanks for posting this one Traca!

I have been ordering organic vegetables through our food co-op and have been getting wonderful mushrooms. It is almost time to place another order, and I will definitely be making this. Thanks!

 
Awesome! I've been looking for a great muffin rec...and I love the ginger/lemon combo. Thanks!

 
You're right...they're very close. I like the bit of wine in the first recipe and baking it off

in a pan, cut in triangles make for easy serving. But that's a great idea about doing them in a mini muffin tin...especially since I have a rarely-used mini silicone mold. Hmmm....(can you hear the wheels spinning?) smileys/smile.gif

 
I love this recipe so much...if there are leftovers...I hate to share! Shamelessly,,

I start channeling my 10 year old self...and call "Dibs on leftovers!!!"

 
Barb...it was a potluck. With the holidays coming, I figured, who doesn't need more

appetizer recipes? So I gathered a group of friends and each person brought 2 appetizers with the intent of sharing the recipes. It worked out very well and I'll definitely be doing it again.

It was really great because we after we ate, we analyzed the dishes and why we brought them. Also, it was fun to look at what was left and start asking ourselves...why? One of the women in our group is a cooking school instructor so while we didn't delve into it too deeply, she was able to offer some great insight.

We looked at the dishes and decided...what was best served hot...and what could be served room temp? What was easy to do ahead? What was worth the effort? What's the first thing to go? And what is it about tapenade that no one seems to eat it at my parties? I finally quit making it, but someone else made it for this event...and the same thing happened. It was barely touched. Why?

There were several dishes I liked a lot. Once I get the recipes typed, I'll be more than happy to share my favorites. I've got photos too!

 
Thanks for the photo cheez. I loved seeing the table laid out! I really like the varied heights.

 
Great idea theme party idea! I have the same dilemna with tapenade. I do notice that

when the guests are sitting around the table with the tapenade, it is eaten or at least tasted. I find that with the larger parties, that are stand up, walk around, etc the Tapenade is not touched! (GO figure!!)

Looking forward to making your artichoke recipe.

Thanks again,
Barb

 
Yes, I can hear them!

and it's contagious, now you have me thinking shrimp perhaps, or some red bell pepper, sun-dried tomatoes, basil instead of oregano...acckkkk, see what you have done! (smile)

 
Re: Artichoke Nibbles

I made these and people who previously told me they didn't like artichokes were really chowing down on them. I accidentally left the recipe in plain site and one of them saw it and realized what they were all eating so they quit eating them. How crazy!

 
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