Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Debbie Mastroianni of Connecticut
2 C flour 2 tsp baking powder 1/2 tsp salt 1/2 C butter or margarine, at room temperature 1 C sugar 2 large eggs 1 tsp vanilla extract 1/2 C milk 2 - 2 1/2 C fresh or frozen blueberries 1 tbs sugar mixed with 1/4 tsp ground nutmeg
Heat oven to 375 degrees. Grease and flour 12-2 3/4 in. muffin cups. Sift together flour, baking powder and salt. In a medium sized bowl, beat butter a few minutes, until fluffy. Beat in sugar until well-blended. Beat in eggs thoroughly; add the vanilla. Stir in flour mixture about 1/2 at a time, alternating with milk, half at a time. Stir in blueberries. Spoon batter into prepared cups, filling them to the top. Sprinkle with nutmeg sugar. Bake 25-30 min. until golden.
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