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Castagna family cookbook

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S: Castagna Family Cookbook

1: Without whom none of this would be possible. We love you! | Dedicated to Angelo & Beth

2: Table of Contents | Appetizers 1. Hors d' oeuvre Italiano 2. Salsa 3. Cheese ball dip Main Dishes 4. Angelo's Original Spaghetti Sauce 5. Sautéed Green Bell Peppers 6. Fried Eggplant 7. Castagna Stew 8. Grinders 9. Larry & Margie's Award-Winning Turkey Pork Meatloaf 10. Forty Garlic Clove Chicken 11. Carnitas For You To Eat-as 12. Maryland Chicken Crab Rollups 13. Creamy Stovetop Macaroni & Cheese 14. Traditional and Contemporary Pasta Fazool

3: 15. Porcupine Meatballs 16. Pad Thai 17. Aunt Mil's Chow Mein Desserts 18. Cathy's Christmas Cake 19. Mary & Neil's Oatmeal Macaroon Cookies 20. Claire's Russian Teacakes 21. Grandma's Thanksgiving Pumpkin Pie 22. Tom Thumbs 23. Brownies 24. No Bake Cookies 25. Marble Cake 26. Stephanie's Cheesecake 27. Mom's Date Nut Bread 28. Grandma Eaton's Molasses Blueberry Muffins

6: 1 package baby spinach or basil leaves Medium size balls of fresh mozzarella cheese Large size, cheery tomatoes Olive oil Lay leaves out on a service platter, single layer and with space in between each one so you can pick the entire leaf up with the cheese and tomato on top of it; slice mozzarella into desired thickness and center on each leaf, slice the ends off of each tomato off and throw away, then slice remainder of tomato to desired thickness; center the tomato on top of the cheese. Drizzle all with olive oil. | Hors d' oeuvre Italiano | 1

7: Dave

8: Chloe

9: Salsa | 4 - 28oz. cans diced tomatoes 1 can Rotel – original 1 bunch green onion 1 medium brown onion 3 tomatillos 1 bunch cilantro 3 cloves fresh garlic Salt and Pepper Pour tomatoes and Rotel into a colander and drain well. Finely chop onions, tomatillos, cilantro, and garlic. In a large bowl, stir all ingredients together, adding salt and pepper little by little, to taste. Serve with tortilla chips. | 2

10: Tyler

11: Cheese Ball Dip | This is a soft and “dip-able” variation of the traditional cheese ball 2 - 8 oz. packages of cream cheese – softened 4 oz. crumbled bleu cheese 1/2 stick butter – softened 1/2 cup finely chopped walnuts 1 bunch green onion – finely chopped 2 small cans chopped black olives 2 small cans sliced black olives, including the juice Cream together cheeses and butter. Add remaining ingredients. Mix thoroughly. | 3

14: Original Spaghetti Sauce from Angelo’s Kitchen | 1/2 small onion, cut-up 1/2 small bell pepper, cut-up 1 small can chopped mushrooms 1/2 lb. (skin removed) Italian sausage (graveled) 2 Tbs. parsley flakes (dried) 1 Tbs. oregano 1/2 clove chopped garlic (optional) Sauté above slowly in corn oil or if you prefer olive oil ADD: 3-15 oz. cans Hunts tomato sauce 1-15 oz. can Hunts peeled tomatoes 1-15 oz. can water 1 oz. grated cheese Bring to a slow boil, then slow down to a simmer and cook until water bubbles turn thick

15: ADD: Meatballs 2 lbs. hamburger 1 small onion, grated 4 Tbs. dried parsley flakes 2 eggs 2 oz. grated cheese 1 Tbs. black pepper 1 Tbs. salt 2 Tbs. corn oil or olive oil 4 oz. bread crumbs Mix hamburger loosely with both hands - do not crush between fingers drop into sauce; stir lightly try not to crush meat balls skim fat off top whenever you wish | 4

16: Sautéed green bell peppers | 4 green peppers 1 medium onion sliced 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 2 Tbs. oil Core peppers and cut into strips. Heat large frying pan, then add all the above ingredients. Sauté until golden brown. | 5

17: 1 large eggplant 3 eggs 1/2 tsp. salt 1/2 tsp. pepper 1 Tbs. parsley 1/2 tsp. garlic powder 2 cups bread crumbs 1 cup oil 2 Tbs. grated cheese Slice eggplant into thin slices, set aside. Mix together eggs, salt, pepper, parsley, garlic powder. Dip each slice of eggplant in egg and coat with bread crumbs. Fry in large frying pan with oil until brown. Drain on paper towel. Put into dish and top with grated cheese. | Fried Eggplant | 6

18: 1 pound stew beef 3 medium white rose potatoes 3 carrots 3 stalks of celery (with leaves) 1 medium onion 1/4 cup parsley flakes salt (desired amount) pepper (desired amount) 1 can of green bean (optional) In a dutch oven, put approximately 3 tablespoon of oil. Remove all fat from beef and cut into bite sized pieces. Brown meat in the dutch oven until all sides are brown and meat is almost fully cooked. Cut all vegetables into bite sized pieces (include the leaves on the celery) and add to cooked meat in the dutch oven. Fill dutch oven approximately half way with water. Add parsley flakes, salt and pepper. Stir all until well mixed. Cover and cook on low/medium heat for 30 minutes. Uncover and simmer until vegetables are tender. Taste and add salt and pepper if preferred. Add drained green beans if preferred. Enjoy! | Castagna Stew

19: 7

20: Grinders "without the extra sneeze" | 1 Loaf of Italian bread or 4 rolls corn oil (or oil of your choice) 1/4 lb of cotto salami 1/4 lb of provalone cheese 3 medium size tomatoes 1/2 head of iceburg lettuce salt & black pepper Slice loaf of bread/rolls lengthwise. Lay flat and sprinkle both pieces of the bread with oil, salt & pepper. Add 1 layer each of salami, cheese and tomato. Sprinkle again with salt & pepper. Add a layer of lettuce and other half of the bread/roll. Slice grinders to desired size. Bread may be pre-toasted in the oven if desired. Serves 4

21: 8 | Alex

22: Margie & Larry

23: Larry & Margie’s Award-Winning Turkey Pork Meatloaf | 1 pound ground turkey 1 pound ground pork 1 Tbs. cooking oil 1 minced carrot 1/2 minced red bell pepper 1/2 minced onion 2 minced cloves of garlic 1/3 cup frozen chopped spinach, thawed Preheat oven to 375 degrees. If baking pan is not non-stick, line with aluminum foil. Set ground turkey & ground pork out to room temp to warm slightly. Heat oil in a skillet over medium heat, cook the carrot, bell pepper, onion, garlic and spinach in the heated oil until soft. Set aside to cool. Mix together the turkey and pork, bread crumbs, eggs, 2 Tbs. ketchup and salt & pepper in a large bowl. Add the vegetable mixture and continue to mix all together. Shape into a loaf; lay into a prepared bake sheet. Wisk together the honey and the 1 Tbs. ketchup in a small bowl; spread over the meatloaf. Bake in a preheated oven until no longer pink in the center (~60-70 minutes). Remove to a serving platter and allow to rest 5 minutes before slicing. | 1/2 cup bread crumbs 2 eggs, room temperature 2 Tbs. ketchup 2 tsp. salt 1 Tbs. ground black pepper 1 Tbs. honey 1 Tbs. ketchup | 9

25: Forty Garlic Clove Chicken | 1 large whole chicken or 2 small chickens 2 Tbs. sea salt 1 Tbs. ground black pepper 4 sprigs each of Thyme, Rosemary, Sage and flat leaf parsley 4 celery stalks with leaves 40 garlic cloves, unpeeled 2 Tbs. olive oil 1 cup chicken stock (This recipe may cook in oven or on low flame on the stove top.) If baking, preheat oven to 400 degrees. Season chicken cavity with half of the salt and pepper. Stuff each bird with one sprig each of thyme, rosemary, sage and parsley, 1 stalk of celery, and 8 garlic cloves. Place the remaining herbs and celery in a large cast iron pot, place chickens in the pot. Coat with oil, then season with the remaining salt and pepper. Add remaining garlic and stock to the pot. Cover and bake or cook on stove top for 80 minutes, basting frequently. Transfer cooked chicken and garlic into a platter. Skim fat from cooking juices and pour into a sauce boat. This goes very well with sliced steamed cabbage! | 10

26: Carnitas For You To Eat-as | 3 1/2 lbs. pork shoulder 2 cups (or one bottle) salsa verde 1 onion, finely chopped 4 cloves of garlic 3 cups chicken stock 1 Tbs. ground cumin Trim excess fat from the meat. In a large casserole pan or dutch oven, combine pork, salsa verde, onion, stock, garlic, cumin, coriander, oregano, and bay leaves. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until meat is tender when pierced, about 3 1/2 hours. Pre-heat over to 400 F. Remove meat from liquid and out on to roasting pan. Using forks, tear meat into chucks and shreds. Roast meat until it is brown and crispy, about 15-20 minutes. While meat is roasting, skim and discard fat from liquid. Boil juices, stirring, until reduced to 2 1/2 cups, about 8-10 minutes. Reduce heat, return meat to dutch oven, stir in cilantro, salt to taste. | 1 Tbs. ground coriander 1 Tbs. fresh chopped oregano (or 1 tsp dried) 2 bay leaves 1/2 cup chopped fresh cilantro

27: 11 | Andy & Laura

28: 4 oz. Maryland blue crab meat 4 oz. cream cheese 2 Tbs. mayonnaise 1/2 tsp. Worcestershire sauce 1/2 tsp. dry mustard Old Bay (to taste) 6 boneless chicken breasts 6 slices of provolone cheese 6 toothpicks Filling: Heat cream cheese in microwave for about a minute to soften. Add mayonnaise. Stir together with Worcestershire, dry mustard, and Old Bay. Add in crab meat. Stir in more Old Bay, if needed. (Extra filling makes a great crab dip with crackers!) Chicken rollups: Pound chicken breasts until they are very thin (about 1/4 inch thick). One at a time, spread a thin layer of crab filling along entire top of chicken breast. Starting at one end, gently roll chicken up and secure with a toothpick. Bake at 350 for 30 minutes. Add a slice of provolone cheese on each rollup and sprinkle with Old Bay. Return to the oven for five minutes, or until cheese has melted. Remove toothpick before serving. | Maryland Chicken Crab Rollups

29: 12 | Jim & Mindy

30: Creamy Stovetop Macaroni and Cheese | 1/2 lb. pasta shells 2 Tbs. butter 2 Tbs. flour 1/4 tsp. salt 1/8 tsp. ground pepper 1/4 tsp. dry mustard Start boiling salted water for pasta shells or other pasta of choice. Melt butter in a heavy saucepan. Once melted, remove from heat ~ do not let brown. Stir in flour, salt, ground pepper, dry mustard, a dash of garlic powder and a dash of nutmeg (careful not to add too much garlic and nutmeg as they both can be overpowering). Still off heat, gradually add 1 cup milk, stirring until well mixed. Once mixed, cook over low heat, stirring constantly until thickened and smooth ~ about 5 minutes. (If it is not thickening, give it a little more time, it will!) Cook a few minutes longer, then add grated sharp cheddar cheese, and stir until smooth and well blended. Drain pasta, mix and enjoy! | Dash of garlic powder Dash of nutmeg 1 cup milk 1/3 cup packed grated sharp cheddar cheese

31: 13 | Cara & Kyle

32: John

33: Traditional and Contemporary Pasta Fazool | Add the following to a large pot. 12 cups of water 1 lb. of rinsed red kidney beans Stop here and skip to adding the pasta for the traditional Castagna Pasta Fazool. Feel free to add a tablespoon of oil for taste. 1 large diced onion 2 - 14.5 oz. cans of diced Italian style tomatoes 4 tsp. of garlic powder 1 Tbs. of parsley 4 tsp. of oregano 2 Tbs. of seasoned salt 4 tsp. of basil 1/4 tsp. of red pepper flakes Simmer for about 2-3 hours until beans are tender. Add your favorite pasta. The traditionalists typically use elbow macaroni. | 14

35: Porcupine Meatballs | Put the following items into a Pressure Cooker: 2 cans tomato soup 2 cups water 1 - 16 oz. pkg. carrots 4 medium potatoes cut in half In a bowl combine: 1 lb. hamburger 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup chopped onions 1 cup of dried rice (any kind) Mix all together and form into 1 to 2 inch meatballs. Place meatballs into pressure cooker. Sprinkle with parsley and a little garlic powder. Close pressure cooker lid and bring to high pressure for 5 minutes. Shut off stove and let the pressure cooker lose pressure on its own. In a hurry you can cool pressure cooker down with cold water. | 15 | Joe

36: 1/2 Package Thai rice noodle (flat noddle the size of fettuccine) 1/4 C - Peanuts chopped/ground 2 Tbl - Veggie oil (or other high-heat oil) 3-4 - Cloves of garlic 1 - Shallot minced (or 1/4 red onion) 1 - Egg 1/2 - 1/4 lb - Shrimp 1 1/3 C - Chives or Green onions (about 8) 1-2 C - Bean sprouts 1/2 C - Chopped cilantro 1 - Lime quartered Optional additions: 1/3 C - Tofu extra firm Sauce: 2 Tbl - Tamarind OR (1 1/2 Tbl lime juice & 1/2 Tbl molasses) 2 Tbl - Brown sugar 1/2 Tsp - Ground chili pepper (or more for a spicier dish) 4 Tsp - Fish sauce | Pad Thai for Two ~ From the streets of Bangkok (Inspired by C&K's honeymoon to Thailand)

37: Directions: This dish is all prep, once everything is ready to go, it only takes about 5 minutes to cook up in a wok or large pan. 1. Boil water in medium pot, remove from heat & add noddles. Remember to stir from time to time until slightly soft but still FIRM (about 10 minutes). Rinse with cold water and set aside. Noodles should not be completely cooked. 2. While noddles are cooking prep all ingredients, and have them setting by your wok. 3. Mix sauce ingredients in a very small bowl or cup and set aside 4. When all prep is complete: heat wok on high & add peanuts (a small amount of oil may be needed if your wok is not seasoned). When brown and toasty remove from heat and set aside. 5. Add oil, shallot, garlic & tofu(optional) - stir until brown 6. Drain noodles & add to wok (Noodles will continue to cook so remember to keep things moving!) 7. Add Pad Thai sauce 8. Push noodles to one side of the wok & crack an egg in the other. Gently scramble until almost cooked then fold into noodles 9. Add shrimp & stir until cooked 10. Add bean sprouts & chives, stir a few times to mix and remove from heat immediately 11. Serve with toasted peanuts sprinkled on top & a lime wedge on the side for additional flavoring | 16

38: Aunt Mil

39: Brown lightly 2 lg. onions in oleo (margarine) add mushrooms (about 1/2 cup) soup dish full of chopped pork or chicken celery - 3 cups - chopped water - 2 1/2 cups 1 tsp. salt 1/4 tsp. pepper 1 tsp. ginger 1 tablespoon soy sauce Simmer about 1 hour Thicken with 3 tablespoons corn starch with 1/3 cup cold water Add 1 - # 2 can of bean sprouts Simmer until right thickness | Aunt Mil's Chow Mein | 17

42: Cathy & Dan

43: Cathy’s Christmas Cake Adapted from original Fruitcake recipe by Beth Castagna | 14 oz. flake coconut 16 oz. pecans, chopped 16 oz. dried dates, chopped 8 oz. candied or dried pineapple, chopped 5/8 cup flour 1 1/2 cans sweetened condensed milk In a large pot or bowl, mix fruit and nuts with flour, and add milk last. Oil 4-5 small (3x6) bread pans; or, you can line pans with foil and oil the foil well! Spoon and press batter into pans and bake 30-40 minutes at 325 degrees, or until golden brown on top. Cool 10 minutes and remove from pans and or foil, cool on cake rack. Rewrap in fresh foil to store for 2-3 weeks in refrigerator. To serve, slice thinly. You can vary the amounts and types of fruit and nuts to your taste. The recipe called for red and green candied cherries! | 18

45: Mary and Neil's Oatmeal Macaroon Cookies | 1 cup shortening 2 cups brown sugar 2 eggs 1 tsp. vanilla 1 3/4 cup oatmeal 1 cup coconut 1 3/4 cup flour 1 tsp. baking soda 1 tsp. baking power 1 tsp. salt Optional: Add raisins and walnuts Combine Shortening and Brown Sugar, add Eggs and Vanilla. Mix Well. Add Oatmeal, Coconut, Flour, Baking Soda, Baking Powder and Salt. Mix all together. Add Raisins and Chopped Nuts if desired. Spoon onto a Cookie Sheet. Bake at 365 for 10-14 minutes. Makes about 5 dozen cookies | 19 | Mary & Neil

46: Claire's Russian Teacakes --with all the secrets! | Claire & Robert

47: If you get them just right--they are light as air! If you don't, they'll still taste good! Cream: 1 cup (real) salted butter -- 2 cubes @ slightly soft & cool--not melty but not cold and hard. If I take the butter straight from the fridge--I microwave it for 30 seconds at 30 power--or let it sit out for about 30 minutes before mixing. 1/2 cup powdered sugar--maybe a bit less--not more 1 tsp. vanilla Mix: 1 3/4 cup flour--maybe 1 7/8--but not 2 cups or they'll be hard as rocks! Dash of salt (just a few sprinkles into the palm of your hand) Add the dry ingredients to the butter cream mixture. Mix until just blended Add 1/2 cup finely chopped pecans. Mix lightly. Scoop with a teaspoon and shape the mixture into balls, logs and crescents. The mixture should not be sticky--but not too dry. If it's sticky--just use flour on your hands to shape the dough. Careful not to over handle the dough--keep it light! Bake 10--12 min @ 400. Cookies should only brown slightly on the bottom--not too much. Cool on rack. When completely cool, roll in powdered sugar. YUM! | 20

48: Ali

49: Grandma's Thanksgiving Pumpkin Pie | Blend 1 large can pumpkin 3 eggs Crush with rolling pin 1/2 cup plain unsalted white crackers Add: 1 1/2 C sugar 1 1/2 C canned milk 1 1/2 tsp. salt, dash cinnamon Mix until all ingredients are blended Pour into uncooked pie crust Bake @ 400 60 minutes | 21

50: Tom Thumbs | 1/2 cup Crisco 1/2 tsp. Salt 1/2 cup brown sugar 1 cup flour Combine Crisco & salt. Add 1/2 cup brown sugar and cream thoroughly. Add 1 cup flour and blend. Spread mixture in 8x12 greased pan. Bake 15 min at 350 degrees or until brown. 2 eggs well beaten 1 cup brown sugar 1 tsp. vanilla 2 Tbs. flour 1/2 tsp. baking powder 1 1/2 cup shredded coconut 1 cup chopped nuts Add 1 cup brown sugar and vanilla to beaten eggs. Beat until thick and foamy. Then add 2 Tbs. flour, baking powder, coconut and nuts. Blend. Spread over baked mixture. Return to oven and bake for 25 min at 350 degrees. Cool. Cut into small squares.

51: 22 | Brian & Christine

52: 1/2 cup spry (Crisco) 2 - 1 oz. squares bakers unsweetened chocolate 3/4 cup flour 1/2 tsp. baking powder 1/2 tsp. salt 2 eggs, beaten 1 cup sugar 1 tsp. vanilla 1/2 cup chopped nuts Melt spry and chocolate in double boiler. Put flour, baking powder and salt in bowl and set aside. Beat eggs, add sugar, add melted chocolate, add flour mixture add vanilla and nuts spread in greased 8 x 8 inch baking dish. Bake 30 to 35 minutes at 350 degrees. | Brownies

53: 23 | Kiera & Emilene

54: No Bake Cookies | 2 cups of sugar 1 cube of butter 1/2 cup of milk 1/2 cup of peanut butter 3 tsp. of cocoa 3 cups of oatmeal Combine sugar, butter, milk, peanut butter and cocoa in a medium sized pan. Cook on medium low and slowly bring mixture to a boil while stirring frequently. Once the ingredients are completely melted, remove pot from the stove and add oatmeal. Stir until the oatmeal is completely blended with the melted mixture. Place a heaping tablespoon of the mixture on waxed paper. Let cookies set for at least 30 minutes or until cool and enjoy!

55: 24 | Pete & Kim

56: Marble Cake Originally by Beth Castagna, adapted by Cathy Cavanaugh | STEP 1: Measure dry ingredients and set aside: 2 cup flour (optional : use or more whole wheat pastry flour) 2 tsp. baking powder 1 tsp. salt STEP 2: In a large bowl add one ingredient at a time: beat with mixer at medium speed after each ingredient until light and smooth: 1 cup butter, cream (originally Crisco shortening) 1 cup sugar, mix into butter 3 eggs, add one at a time (originally, add one extra yolk) STEP 3: Alternate ( about of each at a time) addition of dry ingredients and milk to large bowl of creamed sugar, butter, egg mixture beating at medium speed after each addition until wet and dry ingredients are blended and smooth (about 3-4 minutes for entire process) then add vanilla at the end of mixing: 3/4 cup milk 2 tsp. vanilla

57: STEP 4: Spoon about to 1/3 of batter to a separate bowl and stir in: 2 Tbsp unsweetened cocoa powder (originally 2 tsp) tsp cinnamon (original, but optional) tsp nutmeg (very original, but optional) STEP 5: Using a large mixing spoon, place spoonfuls of vanilla batter into a buttered tube pan, leaving small spaces between 4-5 spoonfuls of batter ( batter will be thick). Place spoonfuls of the chocolate batter between mounds of vanilla batter. Use a table knife to swirl through the two batters as you distribute the batter evenly in the pan. Do not mix together completely, but use knife vertically mixing very slowly and slightly back and forth in a snaked or “s” pattern to create marbled effect. BAKE: 375 for 45-50 minutes or until lightly browned and pulling away from pan around edges and bounces back when lightly touched on top. Cool for 10 minutes, remove sides of tube pan; lift or flip onto plate after 30 -60 minutes. Mom used to say, “This should have lemon frosting, but you girls always eat it before I can get it frosted!” | 25

58: Recipe makes 2 - 8” pies. Preheat oven to 350 degrees Prepare Crusts: 2 cups graham cracker crumbs 1 stick butter - melted 3 Tbs. sugar Stir graham cracker crumbs and sugar, then add melted butter. Stir well. Evenly distribute between 2-8” pie plates. Set aside. Filling: 2 - 8oz. packages of cream cheese – softened 3 eggs 1/2 cup sugar 1 Tbs. milk 1 tsp. vanilla Separate eggs. Beat egg whites until stiff. Add sugar and beat thoroughly. In a separate bowl, cream egg yolks and cream cheese with a hand mixer. Add milk and vanilla, and mix well. Add egg white mixture and mix thoroughly. Pour into graham cracker crusts, leaving enough room for expansion and topping. Bake for 30 minutes. Remove from oven and cool for 20 minutes. | Stephanie’s Cheesecake

59: Topping: 1 pint sour cream 1 cup sugar 2 tsp. vanilla Evenly distribute topping and gently pour over cooled pies. Bake an additional 5 minutes. Refrigerate at least 3 hours before serving. Optional: Top with fresh fruit or fruit pie filling. | 26 | Stephanie

60: Mom's Date Nut Bread | 1 - 8 oz. package of dates 1 1/2 cup boiling water 1 egg 1 1/2 cup sugar 2 1/2 cup flour 1/2 tsp. baking powder 2 tsp. baking soda 1/2 cup walnuts 1 tsp. vanilla Preheat oven to 350 degrees. Boil water and add chopped dates to the water, let stand for 10 minutes. Meanwhile, beat egg and sugar together in mixing bowl. In a separate bowl sift flour, baking powder, baking soda and chopped walnuts. Alternate adding and mixing four/nut mixture with date/water mixture in mixing bowl with egg and sugar, add vanilla. Butter tube pan. Bake 350 degrees for 50-60 minutes, until brown and springy.

61: 27

62: Grandma Eaton

63: Grandma Eaton's Molasses Blueberry Muffins | 1/2 cup butter 1/2 cup sugar 1 egg 1/2 cup molasses 1/2 tsp. cinnamon 1/2 tsp. salt 2 cups flour 1/2 cup milk 1 level tsp. cream of tartar 1 tsp. baking soda (little more than cream of tartar) 2 cups blueberries Mix above ingredients (except blueberries) in a large bowl. Mix 2 cups blueberries with a little flour. Put blueberries in batter and mix by hand. Put into muffin pan. Bake 350 degrees about 20 minutes, or until toothpick is clean. | 28

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Mindy Z
  • By: Mindy Z.
  • Joined: about 9 years ago
  • Published Mixbooks: 4
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About This Mixbook

  • Title: Castagna family cookbook
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  • Published: over 7 years ago