GIGI's Recipes

GIGI'S
SOUTHERN CORNBREAD MUFFINS
1/3 Cup Shortening
1 Cup Flour
1/3 Cup Sugar
1/2 Tsp. Salt
1 1/4 Cups Milk
4 Tsp Baking Powder
1 Beaten Egg
1 Cup Cornmeal
1 Cup Corn
Cream shortening & sugar together. Add milk and egg. Add Flour, salt and baking powder. Add cornmeal and corn, stirring just enough to mix. Spoon into greased muffin tins and bake until done. Bake 25 minutes in a 425 degree oven. Makes 12 muffins.

 

GIGI'S
BLUEBERRY BRULEE
1 (8-Ounce) package cream cheese, softened.
1 1/2 cups sour cream
6 tablespoons sugar
2 pints fresh blueberries, sweented to taste
1 cup packed brown sugar
Beat cream cheese until fluffy. Add sour cream and sugar, blending thoroughly. Arrange berries in a 9 x 12 glass baking dish. Spoon cream cheese mixture over berries. Bake in a 300 degree oven for 10 minutes - remove and sprinkle with brown sugar. Place on lowest broiler rack, broiling until sugar bubbles and browns lightly (about 5 minutes). Serve at once. Makes 6 - 8 servings.

 

GIGI'S
LEMON WHIP DIP FOR STRAWBERRIES
1 small box lemon instant pudding mix
1 cup cold milk 
1 (8oz.) cool whip

Beat lemon instant pudding mix with milk for 2 minutes.  Fold in cool whip until blended.Serve with fresh native strawberries! 

To add a little twist to the above recipe blend in 1/2 cup raspberry yogurt.

 

GIGI'S
NATIVE STRAWBERRY OATMEAL MUFFINS
1 1/2 cups rolled oats          1 cup flour
1/2 cup brown sugar            3 tsp. baking powder
1 cup milk                          1/2 tsp. baking soda
1 egg                                 1/2 tsp. salt
1/4 cup vegetable oil  
                                   
 
1/8 tsp. each cinnamon and nutmeg  
1 cup sliced fresh native strawberries 
       
Preheat oven to 400 degrees.
Mix together the first 5 ingredients.  Sift together dry ingredients and add to wet mixture. Lightly mix. Add sliced strawberries.  Put into greased muffin tins.  Bake 25 minutes.