This a "romantic" dish I prepared for Margaret shortly after we were married and she was returning from a trip. I surprised her, using fresh salmon, our "fine china" (wedding gift), table cloth, cloth napkins, and "mood" lighting with candles. We've made it many times since and it still feels like a "fancy" dinner (yet pretty simple to make). Hope you are able to get salmon in The Netherlands (we usually get ours from Costco. So if you have a Costco, you should be "good to go".
Salmon 6-8 oz (fresh or frozen)
6-8 cups water
2-3 Tbsp. Oil (olive or vegetable)
1/2 box of Linguine noodles
1/4 cup of sun-dried tomatoes
1 Tbsp. oregano seasoning (or other of you liking)
1 tsp salt
2 tsp pepper (Margaret likes pepper)
1/2 cup Parmesan cheese
Cut sun-dried tomatoes into small (about 1/4 inch) pieces
Grill or Broil salmon (place on foil on gas grill or under broiler in oven) for about 10-15 minutes, turning over about halfway through.
Boil water, add salt and noodles. Cook until tender
While salmon and noodles are cooking, place oil in large fry pan and sauté sun-dried tomatoes on med-high heat.
Add Salmon to fry pan (break up salmon into chunks)
Drain noodles and add noodles to fry pan stirring mixture together. Season to taste with pepper and oregano (and/or other seasonings) until well blended.
Sprinkle with Parmesan cheese.
Serve with a tossed salad or steamed vegetables, French/Italian bread (we like olive bread from Trader Joe's) and a glass of wine.
Britt-This is the chicken I made when we had the gathering of women in ministry at my house in February 2020, just before the lockdown. Those hours of authentic, open sharing and communal understanding are a treasured memory.
The best part about this recipe is that you can make it ahead, which leaves time to enjoy family and friends at your table.
1 whole chicken cut in pieces or desired parts
2 tbsp. minced garlic
1 tbsp. dried oregano
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c pitted Spanish green olives (and a little juice)
1/2 c capers (and a little of their juice)
6 bay leaves
Kosher salt/ground pepper to taste
1 c brown sugar
1 c white wine
Combine garlic, oregano, vinegar and oil. Pour over chicken. Sprinkle olives, capers and prunes liberally over the top. Add bay leaves and salt and pepper. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Arrange chicken in glass baking pan and make sure it is well covered with marinade. Sprinkle brown sugar over the top. Pour white wine over it, and cook until done, usually 60-80 minutes.
Serve with wild rice or couscous and vegetables.
This is a yummy Fall treat.
1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/4 cup powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (optional).
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
4. Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Amazing! Creamy! Yummy! That is what I wrote when I first found this recipe in 2013 when I had an abundance of zucchini, and I return to it often. Adapted from Shelley Wiseman's recipe at epicurious.com. Easy, forgiving, delicious. It's good hot or cold.
1) Heat oil in pan (use a pot large enough to hold the zucchini and water; I like a wok style sauce pan, a soup pot is fine). Add onion and garlic, and sauté for about 5 minutes.
2) Add zucchini and another tablespoon of oil if needed, and sauté another 5 minutes.
3) Add 3-4 cups of water or broth to cover zucchini, 1 teaspoon salt if using water, and simmer until tender, 15-20 minutes. Stir occasionally and add water as needed to keep vegetables covered.
4) Remove from heat, add basil, and puree until smooth. (Stick/immersion blender is easiest; be careful of the hot soup and puree in batches if you use a regular blender).
5) Add salt and pepper to taste.
6) Optionally, garnish with a drizzle of heavy cream, sunflower seeds, croutons, and/or basil leaves.
My family got this recipe before I was born when they purchased an ice cream maker (it was included in the booklet of recipes that came with it I think), and I grew up helping to churn during summer gatherings, until we got an electric ice cream maker. After I grew up, my dad would make it specially for me when I'd come over on the 4th of July. The flavors blend together into something unique and refreshing. It's also nice because the ice cream is creamy and smooth without having to cook a custard base.
3 cups heavy cream
3 cups milk
3 cups sugar (this can be reduced to 2)
Juice of 3 oranges
Juice of 3 lemons
3 bananas, mashed
Mix all the ingredients together. Pour into ice cream maker. Churn until thick. Taste summer.
This is a recipe I grew up with at Thanksgiving and Christmas and continue to make for my family. It's a great treat to share with friends and neighbors. We enjoy Cranberry Bread slightly warm with a light spreading of whipped cream cheese.
Yield: 1 loaf
2 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable oil
3/4 cup orange juice
1 egg, well beaten
1-1/2 cups fresh cranberries, coarsely chopped
1 tablespoon grated orange peel (I use Spice Islands Orange Peel)
1/2 cup chopped nuts (optional)
Preheat oven of 350F.
Grease a 9x5 inch loaf pan.
Mix together flour, sugar, baking powder, salt, and baking soda in medium mixing bowl.
Stir in orange juice, oil, orange peel, and egg. Mix until blended.
Stir in cranberries and nuts (optional).
Spread evenly in loaf pan.
Bake 55 minutes or until toothpick inserted in center comes out clean.
Cool on rack for 15 minutes. Remove from pan; cool completely.
This is a tried-and-true recipe I grew up with and I usually make around the holidays. It's quick & easy and can be made at any time of year, especially if you’ve got a chocolate craving.
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup milk
2 cups sugar
Large pinch salt
1 tsp vanilla
1/2 cup creamy peanut butter
3 cups old-fashioned oats
Line baking sheets with wax paper or parchment.
Bring butter, cocoa, milk, and sugar to a boil in a medium saucepan over medium heat, stirring occasionally. Let boil for 1 minute.
Remove from heat.
Add salt, peanut better and vanilla. Stir until peanut better is melted and sauce is smooth.
Add oats. Mix well into sauce
Drop teaspoonfuls of the mixture on the prepared baking sheets. Let sit at room temperature until cooled and hardened, about 45 minutes.
There used to be a guest ranch in western Montana that served up delicious oatmeal pancakes—maybe it still does. I don’t remember the name of the ranch, just the oatmeal pancakes, and the llamas that roamed the property. This recipe from Epicurious makes pancakes that taste just as I remember the Montana pancakes. I like to eat them with fruit syrup instead of lingonberry preserves, blueberries, and whipped cream, but to each her own.
Swedish cooks use lots of buttermilk, and the lingonberry jam suggested as an accompaniment to these incredibly light pancakes is a typical Swedish condiment.
Yield: Makes about 16
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Additional melted butter (for brushing skillet)
Fresh blueberries (optional)
Whipped cream (optional)
1. Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.) [If batter is too thick when you are ready to cook the pancakes, you can thin it with buttermilk or milk.]
2. Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with [lots of] melted butter. Working in batches, ladle batter by 1/4 cupful's into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
If you make these for other people, be prepared to share the recipe. These never disappoint!
1⁄2 cup salted butter
1 cup crunchy peanut butter
1⁄2 cup granulated sugar
1 cup dark brown sugar
1 tsp vanilla
2 Tbsp. water
1 1⁄2 cup white flour
1 tsp baking soda
1 tsp sea salt
2 cups old-fashioned rolled oats
3⁄4 cup chocolate chips (or more)
Preheat oven to 350 degrees.
Cream together butter, peanut butter, sugar and brown sugar.
Add eggs, vanilla and water (1/4 cup of water when doubled).
In a separate bowl, sift together flour, baking soda, and salt, then add to wet ingredients.
Stir in rolled oats and chocolate chips.
Drop onto ungreased baking sheets and bake for 10-12 minutes.
Depending how big you want the cookies, can yield 12-24 cookies.
Our family has a tradition of making "tulip eggs" for Easter breakfast -- the only time we ever have them! Brenda learned this tradition from a college friend & has carried it on to our kids. It's really just a fun & creative way to make eggs & toast. 😊
8 bread slices
Preheat oven to 350 degrees.
Generously butter both sides of bread. (It's a messy job!)
Gently press bread into muffin tin to make a tulip shape -- press the sides down in so the 4 corners of the bread stick up out of the tin (like a tulip). This will create a little cup-like center -- break an egg into the center of the tulip/bread. Season with salt & pepper.
Bake 17-20 minutes until eggs are cooked through. You should be able to lift the "tulips" out of the muffin tin & arrange on a plate (they'll stand up on their own).
Best enjoyed with a side of bacon & hash browns.
Britt - We don't know how easy it will be for you to get salmon over there but if you start feeling homesick, this is our favorite way to prepare salmon. Pecans can be substituted with filberts/hazelnuts if you're *really* missing the PNW. ;)
6 4 oz. wild salmon fillets
1⁄8 teaspoon sea salt
1⁄8 teaspoon black pepper
2 Tbsp. Dijon mustard
2 Tbsp. butter (or Earth Balance for dairy-free)
1 1⁄2 Tbsp. raw honey
1⁄4 cup bread crumbs
1⁄4 cup pecans, finely chopped
2 teaspoons fresh parsley, chopped
Wash fillets & pat dry. Sprinkle with salt & pepper. Place fillets skin side down in lightly greased 9x13 pan (or on parchment paper).
Combine Dijon mustard, butter & honey; brush on fillets.
Combine bread crumbs, pecans & parsley; spoon mixture evenly on top of each fillet.
Bake @ 450 degrees for 10 minutes for each inch of thickness (measured at thickest part of the fish), or until fish flakes easily when tested with fork.
Garnish with lemon slices & parsley sprigs.
Serves 4 generously.
This is a favorite cake recipe that I got at a Women's Retreat held at Drift Creek Camp in April 1992.. It's simple to put together and needs no frosting.
Mix and let stand for 10 minutes:
Stir together with oats:
Add and mix well: I mix the last 4 ingredients together and then add.
Add and pour into 9x13 pan
Bake at 350 approximately 40 minutes
On January 1, Haitians celebrate a new year and Haiti’s independence. Haiti was the first and only country to have successfully revolted against slavery. Soup joumou was food only the masters ate until Independence Day, January 1, 1804, when everybody could enjoy Freedom Soup! Haitian friends and colleagues introduced me to this soup years ago, and I make it on New Years Day.
• 1 lb of beef
• 1/2 cup of olive oil
• water as needed
• 1 large scallions, diced
• 1 half medium cabbage, diced
• 2 potatoes, peeled and chopped
• 2 yams, peeled and chopped
• 2 malangas, peeled and chopped
• 2 butternut squash, peeled and chopped
• 2 turnips, peeled and chopped
• 1 stalk of celery chopped
• 3 medium carrots, chopped
• 1 6 oz. package of spaghetti
• 1 tablespoon of tomato paste
• 1 scotch bonnet pepper
• 4 parsley sprigs
• 1 tsp black pepper
• 1 tsp thyme
• 2 shallots, diced
• 1 tsp seasoning salt
• 2 chicken bouillon cubes
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp epis
For the meat:
Marinate the meat overnight or for at least 1 hour.
Place the seasoned meat in a stockpot and cover with water.
Add oil and let boil over high heat. Keep covered until the water has evaporated.
Uncover, stir and simmer a few drips of water occasionally to brown the meat.
Keep stirring and simmer water occasionally until you have a nice browning color to the meat.
Stir in one tbsp. of tomato paste. Remove meat and set aside the pot for the vegetables.
For the vegetables:
In a separate bowl, cut into small pieces the large scallions and half medium cabbage.
Peel & chop the potatoes, yams, malanga, butternut squash, carrots, and turnip.
Wash the vegetables. In a separate pot, boil water and add the vegetables. Cover and cook over high heat for about an hour.
Reduce heat and add scotch bonnet pepper.
Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a purée.
Strain the purée through a fine sieve set over a bowl. Press it through with a spoon or rubber spatula.
For best flavoring, pour the cooked vegetables, the squash purée and cooking liquid into the pot that cooked the meat.
Add parsley, thyme, and broken spaghetti (or substitute with macaroni).
Let it all cook, until tender.
Combine meat into soup. Serve hot.
This is the Bavarian Apple Torte I baked for Britt's farewell at PMC on 8/15/2021.
½ cup butter, softened
1 cup sugar, divided
1 cup flour
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
½ teaspoon vanilla
½ teaspoon ground cinnamon
4 each Granny Smith or Golden Delicious apples, peeled, sliced
¼ cup sliced almonds
Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.
These are my famous cinnamon rolls. I have made them for my SS classes and church events. People often request them!
Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
Generously butter 2 9-inch (23 cm) round baking pans and set aside.
Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt.
Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
Spread the filling evenly over the dough.
Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
Preheat the oven to 350˚F (180˚C).
Bake the cinnamon rolls for 25-30 minutes, until golden brown.
While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
When the cinnamon rolls are finished, let cool for about 10 minutes.
Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
This is from a couple we use to camp with and Don always made it at Christmas time.
Microwave should be 650 Watts or medium high (60percent on Sharp Microwave)
1 Cup Sugar
1/2 Cup White Corn Syrup
12 oz. Raw Peanuts
1/8 tsp. Salt
1 Tbsp. Butter
1 tsp. vanilla
1 1/2 tsp. Baking Soda
In 2 Qt. Glass (microwave safe) pitcher, Stir together salt, peanuts sugar, and syrup. Microwave on Med. High for 4 minutes. Stir and Microwave on Med. High for 7 1/2 minutes. Add butter and vanilla. Stir well and Microwave on Med. High for 2 min.. Add baking soda and GENTLY stir. Spread thinly on an ungreased pan. Let cool for 1 hour at room temp. Break into pieced and store in airtight container.
I found this one in an add for a cookbook and had to use a magnifying glass to read it. I didn't get the book.
2 packages (1/4oz each) active dry yeast
3/4 c. warm water (110-115 degrees)
1 3/4 c. warm milk (2 percent) (110-115 degrees)
1 c. sugar
2 large eggs
3 Tbsp. butter, melted
1 1/2 tsp. salt
7-8 c. all purchase flour
1 package (8oz.) cream cheese softened
1/2 c. sugar
1 Tbsp. thawed orange juice concentrate
1/2 tsp. vanilla extract
2 C. confectioners sugar,
3Tbsp. orange juice
1 tsp. graded orange peel
1. In large bowl dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 C. flour. Beat until smooth. Stir in remaining flour to form a firm dough.
2. Turn onto floured surface , knead until smooth and elastic, about 6-8 minutes. Place in greased bowl turning once to grease the top. Cover and let rise in warm place about 1 hour.
3. In small bowl beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface. Divide in half. Roll one portion into a 18x7 rectangle. Spread 1/2 of filling to within 1/2 inch of edge.
4. Roll up jelly roll style, starting with the long side pinch seam to seal. Cut into 12 slices. Place cut side down into a greased 13x9 inch baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled about 30 minutes.5. Meanwhile preheat oven to 350 degrees. Bake 25-30 minutes until golden brown.
6. Combine confectioners sugar, orange juice and peel. Drizzle over warm rolls. Refrigerate left overs.
To Make Ahead
Prepare, shape and place rolls in baking pans as directed. Cover and refrigerate overnight. Remove rolls form refrigerator let stand 30 minutes.
Bake and glaze as directed.
This is a guacamole recipe that I have perfected through much trial and error. (never use those diced tomatoes from a can, and NEVER mix up white pepper and garlic powder!) Enjoy!
2 fresh avocados,
1 large lime,
Mild green salsa (medium or hot if you like spicy),
Whole or 2% Greek yogurt (thicker than non-Greek),
1 large red tomato,
1/4-1/2 of a sweet onion,
Various spices (garlic, salt, pepper...)
Cut the avocados in half, take out the pits, and cut again (each avocado in 4). Peel the avocados and put in a big bowl. Mash with a potato masher, then with a fork to get out remaining chunks. Juice lemon and lime in bowl, add a few spoonful's of green salsa and some heaping spoonful's of Greek yogurt. Cut up the onion into about 1cm cubes and add. Add spices to your liking and mix. Lastly, add the tomato cut into cubes like the onion and gently mix. Serve immediately with chips or on any Mexican dish.
This salad is a go-to in our home. Everyone seems to love it. It has impressed the in-laws, more than satisfied the kids, provided a delicious dinner on many nights when it's too hot to cook or bake, and overall is a family favorite. We hope you enjoy it also. We've loved having you at PMC, Britt. Congratulations on this next, and very exciting, chapter in your life!
Optional: bacon, smoked salmon, or grilled chicken
1 head romaine lettuce
3 finely minced garlic cloves
pinch of salt
1tsp Worcestershire sauce (5mL)
3 drops (more or less) Tabasco sauce
2 tbsp fresh squeezed lemon juice (30mL)
1/3 c olive oil (75mL)
2 tbsp red wine vinegar (30mL)
6 tbsp grated Parmesan cheese (90mL)
Wash and dry lettuce, break into bite-size pieces.
Place garlic in a large salad bowl. Use a spoon to mash the garlic (a wooden bowl works great for this). Sprinkle salt over the garlic. Mix in Worcestershire sauce and Tabasco.
Put egg in a measuring cup and pour hot *but not boiling* water over the top to cover. Wait one minute. Drain, separate the egg and add yolk only to the bowl.
Mix in lemon juice and olive oil. Gradually add vinegar.
Add Parmesan and mix thoroughly, then add lettuce. Toss and serve, topped with bacon, salmon, chicken and/or croutons.
In 2018, Ardy and I did a “choose your own adventure” trip through Israel and dipping into Palestine. I drove our Soviet issue Skoda rental car, which needed radiator water regularly. Ardy navigated, including visiting random biblical sites, when we spied a directional sign off the road. From Shomrat kibbutz/Akko, Arbel Guesthouse in Galilee, south to Jerusalem, Hebron and TelAviv, breakfast included some variation of this delicious salad. Britt, think of us, as you chop!
1 long English cucumber, chopped
2 tomatoes, chopped
4 stalks celery, sliced thin
4-5 green onions, sliced
1 avocado, cubed
Gently stir all together, add generous salt and pepper, a glug of olive oil and mix. Can also add other veggies: lettuce, spinach, peppers, parsley, kale. Stir and enjoy with any meal.
This "Wacky" cake is a top birthday favorite over the years in our home and I think you (Britt) have enjoyed it a few times. You can decide why the name "Wacky." I think it's crazy wacky b/c you put all the ingredients in the same baking pan, making little ponds and then stirring it all together. Also, some vinegar and no eggs in a chocolate cake.
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
6 TBSP cocoa
Stir together together dry ingredients in 9x 13 cake
Mix well with fork.
Make 3 holes and put:
2 tsp vanilla
2 TBSP vinegar
¾ cup oil
Over the top of everything, add 2 cups tap water
Mix/ stir well by hand.
Bake 350 for 45 minutes.
Top with your favorite frosting or just serve with vanilla ice cream.
A "Good" party or holiday favorite that brings a smile b/c they look so sparkly and taste just right. Hard to stop at one.
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
12 vanilla wafers
Blueberry pie filling or Cherry or fresh Blueberries:
Beat cream cheese at medium speed of an electric mixer until light and fluffy.
Gradually add sugar, mixing well. Add
eggs, one at a time, beating well after each addition.
Stir in vanilla.
Place a vanilla wafer in each paper-lined cup of a muffin pan.
Spoon cream cheese mixture over wafers, filling cups full.
Bake at 350 For 20 minutes.
Leave in muffin pan and chill overnight. To serve, top with a small amount of blueberries or fruit.
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