Tuesday's Table for June 18, 2013 - And a *Giveaway*!!

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Time to fill Tuesday's Table!

Thanks to everyone who linked up last week - we had a fantastic week!  I chose Allergy-Free Vintage Cookery's Orange Spiced Ham as my feature.  The Boy loves ham and I think this could be a new favorite preparation.  You should definitely stop by Allergy-Free Vintage Cookery if you have allergies in your home - and even if you don't!

Please grab a button  - and thanks so much for sharing!



We also had a giveaway last week.  Picked randomly, the winner is <drumroll>

#56- My Epicurean Adventures!</drumroll>  Please send me your mailing address and I'll get that out to you right away.

Here's what I'll be giving away this week:

RSVP Herb Scissors

To enter, link up your recipes, crafts and ideas. And for each link you add, you will get one entry. And if you send over a friend who follows me and adds a comment telling me who sent them, you get an extra entry!

Only a few guidelines:

• Please share as many links as you like, but only if you haven't shared them here before.  
• Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun.  
• Follow me via Google or Bloglovin.

No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!

An InLinkz Link-up

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Cinnamon Toast Muffins

I have a wonderful childhood memory of eating toast with cinnamon sugar for breakfast at my Grandma's house.  On a TV tray.  In the family room (!) and in front of the television {gasp - don't tell my Mom!}!

I've always loved that simple breakfast, with lots of cinnamon and lots of sugar.  I decided to turn it into a slightly more upscale treat - Cinnamon Toast Muffins!




Cinnamon Toast Muffins

Ingredients:

• ⅓ c. butter, melted
• ½ c. sugar
• 1 egg (preferably room temperature)
• 1½ c. all purpose flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. nutmeg
• ½ c. milk
• ¼ c. sugar
• ¼ c. butter, melted
• 1 tsp. cinnamon

Directions:

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients.

Add wet ingredients and stir until combined, but still a bit lumpy. (Don’t overmix).

Scoop batter into muffin tins or muffin cups.

Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl.  Place melted butter in another small bowl.

Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.

Voila!

Don't these look delicious?  And they totally bring me back to my childhood.

What is your favorite childhood treat?

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Happy Flag Day!

Flag Day is celebrated today. commemorates the adoption of the flag of the United States, which happened June 14 by resolution of the Second Continental Congress in 1777.

To me the flag is a symbol of our freedom, and a reminder of all of those who fought to give us that freedom. It is a symbol of the responsibility that we all have to keep alive the spirit of the United States of America.

I keep my patriotic decorations up all summer - and I like to serve fun patriotic dishes too.  Here are a few of my favorites:

Red, White and Blueschetta

Easy Patriotic Cupcakes

Patriotic Snow Cone Cupcakes

What is your favorite patriotic recipe?

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Strawberry Basil Sorbet

Summer is upon us, dare I say finally?

And we want something light and refreshing to cool down those hot summer nights.  This Strawberry Basil Sorbet is the perfect summer dessert.  It's cold, it's light, it's refreshing - and it's easy to make!

Strawberry Basil Sorbet

Ingredients:

• 3/4 cup sugar
• 1/2 cup water
• 4 cups strawberries
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice

Directions:

Combine sugar and water in bowl.

Hull the strawberries (remove the green stem from the tops) and chop the basil.

Puree the strawberries and basil together in a food processor or blender until smooth.

Stir the puree into the water/sugar mixture and add the lemon juice.

Freeze in an ice cream machine according to the manufacturers instructions.  This might be a good time to take a catnap.

Transfer to a freezer container and freeze until firm, about 3 to 4 hours.

This sorbet was delightfully refreshing.  The basil wasn't overpowering but did add a clean bright flavor, allowing the strawberries to shine though.  This flavor combination is a definite winner!

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