Ricotta Cherry Muffins

When I came across this recipe I was in such delight that I went out and bought 3 pounds of cherries from the farmers market, and for a really good deal! When I got home I dropped them on the counter and ate them like candy. After I finally got my hands on some organic Trade resources buttermilk and readied some homemade ricotta cheese was set to bake. Im not a baking person by nature and the only thing Im ever tempted to bake is sugar cookies, yet for some reason Im always missing ingredients. I was so draw to this recipe that I went out and found a few baking essentials, for instance a muffin pan.

Mixing the batter was fun and ever so tasty, if you have kids or finger licking friends I’ll be paper products company sure they will be there to clean out the bowls, spatulas and whiskers as I sure did! The recipe is simple though a little time consuming as halving and pitting the cherries is tedious, find a friend or sit down in the sun to pit away. Make sure you don’t eat every other cherry as I did, you may be there for a while longer. Once all of the ingredients are mixed you will have a very thick paste of a mess. At this point you may as well get dirty, I first tried spooning out the batter into the cupcake papers but it seemed to be a bigger nusiance than just picking balls of the mix and dropping them in. Perfect cupcakes are for Starbucks, I just allowed the batter to set into place on its own,solar motor licked my fingers clean and topped the muffins with leftover cherry halves.

Ricotta Cherry Muffins

(9 muffins, small/Doubling this recipe will give you a dozen big muffins)

1/2 cup Homemade Ricotta Cheese
3/4 cup Cherries: Halved & Pitted
1/2 cup Buttermilk
2 tbsp Butter: Unsalted & Melted
1 Egg
1/2 tbsp Vanilla Extract
1/2 tbsp Lemon Juice & Zest
1 cup All Purpose Flour
1/3 cup heaping White Sugar
3/4 tsp Baking Powder
1/16 tsp Baking Soda

Preheat oven to 350?F line muffin tray with 9 paper cups, fill remaining empty muffin spots with a centimetre of water. Set aside
Whisk Ricotta and egg together, add buttermilk, cooled melted butter, vanilla extract, and lemon juice. Mix Well
In a separate bowl mix flour, sugar, salt, baking soda, baking powder, and zest. Mix Well
Add ricotta mixture to the flour mixture, blend until completely combined yet still thick. Do not over mix
Gently combine halved cherries into mixture, set aside 9 cherry halves to place atop each muffin.
Bake for 20 min or until golden, check with a toothpick

Ricotta Cheese Muffins are great for breakfast, brunch, and desert

Roasted Turkey Gravy

From Woman's Day
Add tons of flavor to your turkey with this simple and elegant gravy you can whip up in no time.

By Woman's Day Kitchen

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Nutritional Information

Calories    94
Total Fat    7g
Saturated Fat    4g
Cholesterol    15mg
Sodium    68mg
Total Carbohydrate    6g
Dietary Fiber    0
Sugars    --
Protein    3g
Calcium    --
roasted turkey gravy

Con Poulos; Food styling by Vivian Lui; Prop styling by Paige Hicks

Yields: 3 1/2 cups (cost per serving of 58￠)

Total Time: 25 min

Prep Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    Roasting pan and its contents (turkey removed)
    1 cup(s) dry white wine or hard cider
    2 cup(s) (or up to 3 cups) low-sodium chicken broth
    1/4 cup(s) (1/2 stick) unsalted butter
    1/3 cup(s) all-purpose flour
    Kosher salt
    Pepper

Directions

    Remove the vegetables and neck from the roasting pan. Strain the pan drippings into MDF Displaya fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator), pour the juices from the bottom into a large (4-cup) measuring cup.
    Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute.
    Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken dc brushless motorbroth to make 4 cups liquid total.
    In a large saucepan over medium heat, melt the butter. Sprinkle the flour over the top and cook, whisking, until deep brown in color, 4 to 5 minutes.
    Gradually whisk in the 4 cups liquid; bring to a boil. Reduce heat and simmer, stirring tourism courses occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.

Roasted Butternut Squash

From Woman's Day
Sliced almonds add crunch to this warm and slightly spiced vegetable side dish.

By Woman's Day Kitchen

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Nutritional Information

Calories    178
Total Fat    11g
Saturated Fat    1.5g
Cholesterol    0
Sodium    285mg
Total Carbohydrate    21g
Dietary Fiber    5g
Sugars    --
Protein    3g
Calcium    --
My Plate Inspired
roasted butternut squash and spinach

Con Poulos; Food styling by Anne Disrude; Prop styling by Paige Hicks

Serves: 4

Yields: 4 servings (cost per serving of $0.90)

Total Time: 35 min

Prep Time: 15 min

Oven Temp: 425

Ingredients
    U.S.         Metric     Conversion chart

    1 medium (about 1 1/2 pounds) butternut wine offer squash, cut into 1-inch pieces
    2 tablespoon(s) olive oil
    1 teaspoon(s) olive oil
    Kosher salt
    Pepper
    1/4 cup(s) sliced almonds
    1/4 teaspoon(s) ground cinnamon
    1 pinch(s) cayenne pepper
    4 cup(s) baby spinach

Directions

    Heat the oven to 425 degrees F. On a large rimmed baking sheet, Cardboard Displays toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
    Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about lafite rothschild5 minutes more.
    Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.