OFF WITH STRAWBERRY JAM

OFF WITH STRAWBERRY JAM

Ingredients:
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

Directions:
1/ teaspoon kosher salt
4
1/ cup heavy cream
2
20 strawberries, hulled and chopped
1. Preheat the oven to 375°F. Coat 18 fairly shallow muffin cups, less than 3
inches wide and just over 1 inch deep, with butter or cooking spray.
2. Using an electric mixer, cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla
extract.
4. Whisk together the flour, baking powder, and the salt.
5. Alternately add the flour mixture and the heavy cream to the creamed mixture,
beating until well combined. Fold in the chopped strawberries.
6. Fill the muffin cups three-quarters full with the batter. Sprinkle a little extra
sugar on top.
7. Bake for 30 minutes in the hot oven. Let the muffins cool for 10 to 15 minutes
before removing them from the muffin pans.
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Makes 18 muffins
• • • • • • • • •
EDY’S
Girl Scout Thin Mint Cookie Ice Cream
• • • • • • • • • • • • • • • • •
YOU WILL NEED A SLEEVE OF GIRL SCOUT THIN MINTS FOR THIS ICE CREAM, SO WHEN THAT
TIME OF YEAR ROLLS AROUND, BE SURE TO BUY EXTRA. YOU’LL ALSO NEED AN ICE CREAM
MAKER.
• • • • • • • • • • • • • • • • •
2 eggs
3/ cup sugar
4
2 cups heavy cream
11/ cups milk
2