2 cups flour
1/2 cup sugar
1/2 tsp. salt
4 tsp. baking powder
1 egg
1 cup milk
1/4 cup oil
1 cup fresh blueberries
Preheat oven to 350 to 375 degrees. Measure and sift all dry ingredients in a large bowl. In small bowl, beat egg well. Add milk and oil; beat again. Add to flour mixture; add berries. Don't overmix, just blend until flour covers all berries. Fill paper lined muffin tin 3/4 full. Bake for 20 to 25 minutes.
1 large bag Pepperidge Farm herb seasoned stuffing
4 eggs
1/2 lb. walnuts, chopped
1/2 package dark raisins
1 large onion, minced
3 stalks celery, minced
1 stick (1/4 lb.) margarine
salt to taste
tonic water
Saute onion and celery in margarine. Add stuffing, nuts, rasins and salt. Beat eggs and add to stuffing mixture. Mix to coat all of cubes. Moisten with tonic water. This is enough to stuff a 12 pound or larger bird.
. . . . . . . .this is from Shirley
Single:
1/2 cup Crisco
1 1/2 cups flour
2 1/2 Tbsp. water
1/2 Tbsp. vinegar
1/4 tsp. salt
1 egg
Mix together Crisco and flour. Beat together the water, vinegar, salt and egg. Combine all ingredients. Bake for 12 to 15 minutes at 475 degrees.
Double:
1 cup Crisco
3 cups flour
5 Tbsps. water
1 Tbsp. vinegar
1/2 tsp. salt
1 egg
. . . . . .this recipe is from my Mom. It comes out perfect every time and has a nice taste.
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