Archive for Wednesday, May 10, 2006

Make Mom’s Day with Jayni

May 10, 2006


Join "Jayni's Kitchen" this week for "Making Mom's Day"

Host Jayni Carey and guests Ally Oliver and Rachel Van Horn will prepare the following recipes: Jumbo Blueberry Muffins, Mother's Day Scrambled Eggs and Fruit Salad with Strawberry Dressing.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Jumbo Blueberry Muffins

2 cups all-purpose flour

1 cup plus

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

1/2 cup butter, melted

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries, divided

2 tablespoons sugar

jumbo muffin papers

In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg, milk, butter and vanilla. Pour the egg mixture into the flour mixture and stir just until combined and the ingredients are moist. In a small bowl, mash Ï cup blueberries and stir them into the batter. Fold in the remaining blueberries. Spoon the batter into a jumbo muffin tin lined with jumbo muffin cups. Sprinkle with 2 teaspoons of sugar. Bake the muffins in a 350-degree oven for approximately 30 to 35 minutes, or until an inserted toothpick comes out clean. Makes six jumbo muffins.

Mother's Day Scrambled Eggs

4 eggs

1 tablespoon fresh thyme, rosemary, or chives, chopped (or other fresh herbs of choice)

1 tablespoon sour cream

butter-flavored cooking spray

In a medium mixing bowl, beat the eggs, herbs, and sour cream until smooth. Spray a medium skillet with the cooking spray. Over medium heat, scramble the eggs until they are soft but not runny. Serves 2.

Fruit Salad with Strawberry Dressing

Strawberry Dressing:

1 pint fresh strawberries, stemmed and halved, divided

1 teaspoon fresh mint leaves, chopped

1/2 teaspoon honey

1/2 cup light sour cream

1/2 cup seedless grapes

1/2 cup fresh red raspberries

1/2 cup blueberries

1/2 cup mandarin oranges, drained

1 banana sliced

lettuce leaves

Strawberry Dressing: Puree half of the strawberries in a blender or food processor. In a bowl, combine the strawberry puree, mint, honey, and sour cream. Set aside.

In a separate bowl, combine the remaining strawberries with the other fruits.

Place lettuce leaves on a large platter or four salad plates and arrange the mixed fruit on top. Pour some of the strawberry puree over the fruit salad. Serves 4.

- Recipes by Ally Oliver and Rachel Van Horn.


Use the comment form below to begin a discussion about this content.

Commenting has been disabled for this item.