Ginger Cream

Well , I might have posted this before but, going to this book ( 1001 muffin cookbook) it is next in line for the creams, sauces, butters , so here it goes.
( oh by the way, I haven't tried this)

                                                             
Ginger Cream
makes 2 cups
 1 cup heavy cream
2 teaspoons sugar ( granulated)
2 teaspoons ground ginger

  In medium bowl, using a whisk or electric mixer on high speed, beat cream foamy before adding sugar and ginger. Continue beating until soft peaks form. Cover and chill until ready to use.

Almond-Flavoered Blackberry Muffins

I know more blackberries muffins......I`m still picking blackberries, but not that many , I know your wanting a cobbler right,....maybe I might have that next.....

This recipe was found in the 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other quick breads......( Can you tell I like this book)

                                Let`s get started

                                                 Rinse and dry 2 cups blackberries, ( fresh)

                                      Preheat oven to 400 degrees...

                                           lightly grease or line paper baking cups
                                         aka cupcake holders....twelve 2 3/4 size muffin cups

                                             the dry ingredients;
                                              2 cups all-purpose flour,
                                             2 teaspoon baking powder,
                                            1/2 teaspoon salt
                                            I forgot to mention use a large bowl

 

fold in the berries

 

 

now the wet

in medium bowl

cream ;

1/2 cup butter or margarine( 1 stick)

and 1 1/4 cups powdered sugar

until smooth.

Beat in 2 teaspoons Amaretto liqueur or almond extract

Beat in 2 large eggs one at a time,

beating vigorously after each addition

Beat in 1/2 cup heavy cream

 

 

combine the two wet into the dry

spoon into prepared muffin tin

bake for 15-20 minutes or

until wooden toothpick inserted in middle comes out clean

Cool in pan for 5-7 minutes

 

 

now ENJOY!

 

plus this book also has a recipe for Ginger Cream

to put on the top of the muffin

 

Ginger Cream

Makes 2 cups

 

1 cup heavy cream

2 teaspoons granulated sugar

2 teaspoons ground ginger

 

In medium bowl, using a whisk of electric mixer

on high speed, beat cream foamy before adding the

sugar and ginger.

Continue beating until soft peaks form

Cover and chill until ready to use.