" BLUE CORNMEAL MUFFINS "

1 - 1/4 cups blue-cornmeal

1 cup all propose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup sugar

1/2 cup butter, melted

1 cup buttermilk

2 eggs, lightly beaten

Preheat oven to 400 F. Grease twelve 3 x 1-1/2 inch muffin cups.

In a large bowl, stir together blue-cornmeal, flour, baking powder, salt and sugar.

In another bowl mix together butter, buttermilk and eggs. Add butter mixture to flour mixture and mix lightly. Spoon mixture evenly into prepared muffin cups.

Bake for 20 minutes, or until a cake tester inserted into one muffin comes out clean.

Yields: 12 muffins

" MAD HATTERS MUFFINS "

2 cups all-propose flour

2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoons cinnamon

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

2 eggs

1 - 1/2 cup mashed ripe bananas

1 teaspoon vanilla

1/2 cup buttermilk

1 cup semisweet chocolate chips

1 cup pecan pieces

2 tablespoons sugar plus 1/2 teaspoons cinnamon for topping

Preheat oven to 400 F.

Butter twelve 3 by 1 - 1/2 inch muffin cups.

In a large bowl stir together flour, baking powder, salt and cinnamon.

In a separate bowl cream together butter and brown sugar until lightly and fluffy.

Beat in eggs, one at a time. Add bananas and vanilla. Stir in flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in chocolate chips and pecans. Spoons mixture into prepared muffin cups.

Sprinkle the cinnamon/sugar mixture evenly over muffins.

Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Yields: 12 large muffins

" PEACH CUSTARD PIE "

If not apple pie, than it's peach pie. Both are my favorites. I use canned peaches in this recipe and you can't tell they are canned. I entered this recipe in the New Mexico State Fair and won a Blue Ribbon. The judge couldn't believe the peaches were canned. This is an easy recipe. If you have trouble making a crust, just make the filling as a peach custard. That's what my mom does and everybody loves it. Baking with Lots of Love comes from all your heart n soul. Share this recipe or any one of my recipes with your family and friends and show them that you can also bake with Lots of Love.

Peach Custard Pie

Crust: 10 - inch double crust

( see pie crust recipe post dated 5/24/2009 )

Preheat oven to 400 F

Filling;

Drain peaches and reserve 3 tablespoons of the peach syrup, Set aside.

1- 29 oz. can sliced peaches in heavy syrup

In a large bowl combine and mix:

3 tablespoons cornstarch

1 cup sugar

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

Add and mix well:

3 eggs, lightly beaten

1/3 cup buttermilk

1/2 cup butter; melted and cooled

1 teaspoon vanilla

3 tablespoons reserved peach syrup

Stir in drained peaches until peaches are coated. Pour filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Flute edges. Brush with 2 tablespoons melted butter. Sprinkle with 3 tablespoons sugar.. Cut slits or designs on top of crust to allow steam to escape.

Bake for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

If you don't want to use a crust. Make filling according to directions. Pour filling into a buttered dish and bake for 45 minutes or until a toothpick inserted in middle comes out clean.

Yields: one 10 - inch pie.

" SWEET BUTTERMILK CORNBREAD "

My family loves sweet cornbread. When I was a young girl my best friend mother made cornbread for her family. I remember eating it for supper and then we would eat it for breakfast. She would give us a piece in a bowl with milk poured over it. This was the first time I ate cornbread this way. I didn't think I would like it, but to my surprise it was delicious. Now my grandchildren and me eat it this way as a treat for breakfast. Hope you enjoy this sweet cornbread as much as I do and share it with the ones you Love. Remember what you make with all your heart n soul is made with Lots of Love.

Geri

Sweet Buttermilk Cornbread

1/4 cup butter ( melted, slightly cooled )

2 eggs

2 cup buttermilk

1 cup cornmeal

2 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

Preheat oven to 400 F.

Grease a 9 x 12 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.

Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.

Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

serves 12

" BREAD OF THE WEEK "

I experimented with several different kinds of granola from the health food store. The plain granola made a very tasty loaf of bread, but a fruit granola like one with raspberries or apples make a extraordinary breakfast bread.

Geri

Granola Date Bread

1 - 1/2 Pound Loaf

1/2 cup granola

3/4 cup buttermilk ( or 3 tablespoons dry buttermilk powder and 3/4 cup water )

1/2 cup water

2 cups bread flour

1 cup whole wheat

1 - 1/2 teaspoons salt

1 - 1/2 tablespoons butter

2 tablespoons honey

1/3 cups chopped dates

1/4 teaspoons baking soda

2 teaspoons active dry yeast

1 Pound Loaf

1/3 cup granola

1/2 cup buttermilk ( or 2 tablespoons dry buttermilk powder and 1/2 cup water )

3/8 cup water

1 cup bread flour

1 cup whole wheat flour

1 teaspoon salt

1 tablespoon butter

1 - 1/2 tablespoons honey

1/4 cup chopped dates

1/4 teaspoon baking soda

1 - 1/2 teaspoons active dry yeast

Place all ingredients in bread maker, select Light Crust setting and press Start.

After the baking cycle ends, remove from pan, place on cake rack and cool 1 hour before slicing.

CRUST: LIGHT

MENU SELECTION: BAKE ( LIGHT )