Spring Cleaning is still happening around my kitchen these days; it takes a long time to clear out to cook and bake things! A half dozen cans can represent an entire day’s worth of cooking/baking, I’ve recently discovered. So, with three whole boxes of them, I’m looking at least another couple weeks of “Spring Cleaning” after the fashion my Mom always does it.
I also discovered that the freezer is my BEST FRIEND. Mom’s freezer was constantly full of baked goods, casseroles, alongside the fruit and veggies from the garden. It’s a case of Mom really does know best and I was a fool for not listening more carefully. It was just shuffling food from one place to another (sometimes in the same form, sometimes in different forms) when I was a kid. It was a chore and I hated it; vowing never to do it as an adult.
Here I am.
Baking casseroles, breads, and cookies for the summer events so all I have to do is pull it out of the freezer, let it thaw in the refrigerator and bring it along to the myriad potlucks and family gatherings I know are coming, even if no one has yet planned them. Graduations, house warmings, reunions, Fourth of July, trips to the Oregon Coast, Faerie Worlds… It’s all coming my way regardless that the calendar currently says nothing is happening. I know in my heart that calendars lie. They’re only there to taunt you into believing you have a series of weekends all to yourself.
This year, however, I may have a few more of those weekends – in a COOL house, no less – than I had last year because *I* will be prepared and everything I’ll need to bake will already be done and in the freezer. Smart, huh?
Mom is so smart. I just didn’t give her enough credit. All she got was eyeball rolls and faces behind her back. Well. No more! She’s got my complete respect and, most likely, I’ll be getting the eyeball rolls behind my back from my niece and nephew as I do the same things with my canned goods and freezer space.
The joke was on me all along.
Sour Cream & Pear Muffins
1/4 c real butter
1/3 c sugar
2 large eggs
2 tspn vanilla
1/2 c sour cream
4 Hood-Crest pear halves, canned in light syrup
1 3/4 c flour
3/4 tspn baking powder
3/4 tspn baking soda
1/4 tspn salt
1 tspn cinnamon
1 tspn ginger
4 Hood-Crest pear halves, canned in light syrup, chopped coarsly
Preheat oven to 350*.
In bowl, mix butter, sugar, eggs, and vanilla together well.
In separate bowl, stir flour, powder, soda, salt, cinnamon, and ginger together. Gradually add dry ingredients to wet ingredients, mixing just until blended.
Fold in chopped pears.
Spray muffin tins with non-stick cooking spray or butter, pour mixture into muffin tins, filing 2/3 full.
Bake 20-30 minutes, until a toothpick or knife inserted into the center comes out clean.
Remove from oven and cool on rack.