November Pick ~ The Actor and the Housewife

by Shannon Hale

Ann had a fun idea to spice things up. Bring a little write up about a celebrity fantasy past or present and we will read them and try to guess who's is who. Practice your creative writing ladies. It will be fun!

October Bookclub ~ Phantom of the Opera

We read Phantom of the Opera by Gaston Leroux. We missed those who couldn't come. Feel free to put your two cents in here.

Elizabeth's Breakfast Casserole

Elizabeth's Breakfast Casserole

20 oz package frozen hash brown, thawed (I use shredded rather than diced)

4 c shredded cheddar-jack cheese

16 oz crumbled sausage, cooked ( or diced ham if you prefer)

7 eggs

1 c milk

1/2 tsp salt

1/2 tsp ground mustard

Place hash browns in a greased, 13" x 9" baking dish. Sprinkle with cheese and sausage, set aside. Beat eggs, milk, salt and mustard together; pour over hash browns, cheese and sausage mixture. Bake, covered at 350 degrees for one hour. Uncover and bake additional 15 minutes. Enjoy!

Elizabeth's Buttermilk Berry Muffins

Buttermilk Berry Muffins: Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Makes 12 regular sized muffins or 6 jumbo muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

Buttermilk Berry Muffins:

2 1/2 cups (325 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange

1 large egg, lightly beaten

3/4 buttermilk (I use yogurt instead)

2/3 cup (160 ml) safflower or canola oil

1 teaspoon vanilla extract

2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)