Does anyone use Fine China and Crystal anymore? When I got married, registering for all that was the thing to do. In our family, it was mainly in the China cabinet, only used on holidays and special occasions.
My kids, and many from that generation, have the attitude that less is best. My daughter does not have a lot of things sitting around, making her house orderly and giving a sense of calmness.
I love a cookbook! I have a vast collection, and I still love looking through them before I plan a big meal. Church, community, and family cookbooks are my favorite. Generally, the contributors only put their favorite recipes in those books, so it’s easy to find good recipes.
I recently made these fantastic pecan pie muffins that a friend put in an old church cookbook. These muffins are a bit sticky, so spray the pan well with nonstick cooking spray. Paper liners or silicone cupcake liners are also a good choice.
With school starting back, these are great grab-and-go breakfasts. They will not last long, so a double batch may be in order!
Pecan Pie Muffins
Ingredients
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- 2 large eggs
- 1/2 cup melted butter
Instructions
- Spray a muffin tin with nonstick cooking spray or line with paper or silicone liners, set aside. Preheat oven to 350 °F.
- In a bowl, combine the chopped pecans, flour, baking powder, salt, vanilla extract and brown sugar. Add the eggs and butter. Stir until mixed well.
- Spoon into muffin tin to fill each cup.
- Bake 20 to 25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Remove from oven. Cool in pan a few minutes, then remove to cooling rack to cool completely.
