Blueberry Streusel Muffins

INGREDIENTS
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups blueberries

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Yummy Crepes

1 C. Milk
1/2 C. Water
2 Eggs
2 T. Butter, melted
2 T. Oil
1 C. Flour
1/4 tsp. Salt
Directions:
Mix all ingredients in bowl and cover. Let sit 30 min. Butter or oil crepe pan, heat till butter sizzles or oil is hot. Add 2 T. oil or butter & tilt from side to side till bottom is covered. Cook aprox. 1 1/2 min. or till crepe is lightly browned on one side. Turn out onto paper towl. Repeat.
Crepes freeze well, stacked w/ wax paper between layers. Wrap stack in moisture proof bag. Thaw one hour before using.
ideas for filling:
applesauce, yogurt, sausage gravy, peaches, strawberries, blueberries, bananas and cream, pie filling, spaghetti sauce and cheese. The possibilities are endless!

Strawberry/Blueberry Syrup

Ingredients
3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cup light corn syrup
1/3 cup lemon juice
Directions:
Pulse berries in food processor till desired consistency. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat stirring constantly.
Reduce heat and stir frequently then boil for 50 minutes. Remove from heat and skim.
Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Belgian Waffles

1 pkg. (2 1/4 tsp.) dry yeast

2 C. lukewarm milk

4 eggs, separated

1 tsp. vanilla

2 1/2 C. sifted flour

1/2 tsp. salt

1 Tbs. sugar

1/2 C. melted butter

Directions: Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mix with vanilla. Sift together flour, salt, and sugar. Add to liquid ing. Stir in melted butter and combine thoroughly. Beat egg whites till stiff peaks form. Carefully fold into batter. Let mix stand in warm place 45 minutes or until mix doubles in bulk. Use approx. 1/2-3/4 C batter per waffle. May vary w/ waffle griddle.

Sweet Way to Start the Day French Toast

1 C Milk
1/4 C Sweetened condensed milk
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1 loaf Texas Toast bread
olive oil or pam
directions:Heat griddle with oil. Mix all remaining ing. except bread in a wide container that will fit toast without deforming. After well mixed, dip bread and place on hot, oily skillet till golden brown, turn and cook then serve! The oil makes the bread crusty, crispy. We love it this way. If you prefer, use pam instead. Another variation is to cut bread in strips and make them strip dippers with hot syrup. YUM!recipe created by: Michele Alger