new grandma baby shower
A beautiful brunch menu, lots of cute baby things, and great memories made with dear friends.
IT'S A BOY!
I did this party for my best friend, Linda, when she was expecting her first grand-child. I made the invitations using stamps and specialty puzzle-cut chipboard stock.
Each place setting was set with my nicest dishes, brightly colored place cards/menus and little mint-filled diapers. For brunch, I served Mimosas, Tea, Quiche Lorraine, Whole Grain Muffins, Strawberries and Cream, and an assortment of cookies and cakes.
My friend, Kay, made the little
mint filled diapers and I hand
stamped the colorful place markers/menus
Hand stamped puzzle invitations
Whole Grain Muffins
INGREDIENTS
- 1 C whole-wheat flour (5 oz)
- 2 Tbsp wheat germ, toasted or untoasted
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 C firmly packed light-brown sugar (2 oz)
- 1/4 C granulated sugar (1-3/4 oz)
- 1/2 C raisins (2-1/2 oz)
- 4 Tbsp unsalted butter (2 oz) chilled and cut into 4 pieces
- 1 1/2 C quick cooking rolled oats (4 1/2 oz) not instant
- 1/2 C boiling orange juice
- 1 large egg
- 1/2 tsp vanilla
- 1 C buttermilk
INSTRUCTIONS
- Adjust oven rack to center position and preheat to 375 degrees F. Generously butter 15 standard-size muffin cups and set aside. Insert metal blade in a food processor and put flour, wheat germ, baking soda, salt, sugars, and raisins into work bowl and process until raisins are coursely chopped, about 30 seconds. Add butter and process 10 seconds.
- Transfer mixture to large sheet of waxed or parchment paper and set aside.
- With metal blade in place, put oats in work bowl and process until finely chopped, about 30 seconds. Pour orange juice in circle over oatmeal and pulse rapidly 3 times, just to combine; do not over process.
- Add egg, vanilla, and buttermilk and pulse rapidly 4-5 times. Scrape work bowl.
- Pour half of flour mixture in circle over oatmeal mixture and pulse twice, Scrape workbowl, add remaining flour mixture and pulse twice, complete mixing with spatula, if necessary.
- Fill prepared muffin cups about 3/4 full and place in oven. (Allowing them to stand for 20 minutes before baking will produce lighter muffins.) . Bake until tops are rich brown and muffins spring back when lightly pressed, 20-25 minutes. Turn muffins out onto racks to cool and serve warm.
