English Emma Blooms

Re d Raspberry Vinaigrette In gredients 1/4 cup ol i ve oil 1 c up seasoned rice vinegar 1 (10 ounce) jar seedless raspberry jam Directions Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

Coconut-Almond Muffins 2 c. flour 1 c. sugar 2 -1/2 t. baking powder 1/2 t. salt 2 eggs 1 c. sour cream 1/2 c. butter, melted 1/2 t. almond extract 1 c. flaked coconut 3/4 c. mini chocolate chips (Nestles makes them) 1/4 c. sliced almonds Preheat oven to 375 degrees. Combine flour, sugar, baking powder, and salt. Stir together eggs, sour cream, butter, and almond extract; add to dry ingredients. Stir in coconut and chocolate chips. I always use papers to line the muffin tins, but you can put the batter in greased muffin tins, if you really coat them well. Top each muffin with some almonds and a sprinkle of sugar. Bake for 18-20 minutes. Yields about 15 muffins.