White sauce pasta

August 21, 2014 at 11:50 pm | Posted in Savoury | Leave a comment
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2 tbs butter
2 tbs flour
1 cup milk

1. in a pan/ pot, melt butter and mix in flour
2. then add in milk

for thinner sauce, 1tbs butter and 1tbs flour
for thicker sauce, 3tbs butter and 3 tbs flour

made it with Lin 😛

To Die For Blueberry Muffin

August 21, 2014 at 11:13 pm | Posted in Cakes, Muffin | Leave a comment
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Blueberry Muffin
recipe from Allrecipe
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PREP
15 mins

COOK
25 mins

READY IN
40 mins

Ingredients
Original recipe makes 8 large muffins… but the topping is good for two recipe so either double the rest or cut down topping recipe by half

1 1/2 cups all-purpose flour

3/4 cup white sugar -> I cut it down to 1/2 cup or less

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

my note: I think my aunt and mom made it in 9×9″ square pan before and it turned out great as well… yumyum once again, so good

Classic Blueberry Pie

August 21, 2014 at 10:11 pm | Posted in Pie | Leave a comment
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Classic Blueberry Pie

(recipe from Betty Crocker)

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30 min Prep Time
2 hr 0 min Total Time
8 Servings

Ingredients

Pastry

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling

3/4 cup sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired
 

Directions

  • 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

my note: The pie crust was really good, but it was really sweet so definitely cut down on sugar… I had to balance it out with lots of crust so maybe cut it down to 1/3 cup next time? made it with T 😛

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