Combine first 5 ingredients in a large bowl. Make a well in the center. Add egg, buttermilk and shortening. Stir just enough to moisten the dry ingredients. Cover and store in refrigerator until ready to use. Keeps up to 5 or 6 weeks in refrig. When ready to bake, spoon batter into greased muffin tin until 2/3 full (or use paper liners). Bake at 350 degrees F.
Sheri Green
Combine first five ingredients in a jar and shake vigorously until sugar and salt are dissolved. Chill. At serving time, combine greens, oranges and onion in large salad bowl. Sprinkle with toasted almonds. Pour chilled dressing over salad and toss gently. Serve at once.
Note: I often use a little radicchio to add color to the greens (red leaf lettuce is nice, too). This is an easy salad to bring to a potluck--just make up separate baggies of lettuce, onion, and almonds, and bring along a can of oranges and the salad dressing in a jar. Mix it all together right before serving. It supposedly makes 8 servings, but I usually double the recipe.
Michele Blake
Mix dry ingredients together, make a "well" in the bowl. Mix wet ingredients together separately, then fold together. Add cranberries. Spoon into muffin tins. Bake at 350 degrees for 25-30 min.
Laurie Botes Zaepfel
Cut strawberries into small pieces. Combine with the Grand Marnier and sugar and let stand for 15-20 minutes. Brush muffin cups with melted butter or spray with lecithin (e.g. Pam).
In a bowl, combine the flour, corn meal, baking powder and salt. Mix well. In a separate bowl, beat the egg lightly and add the milk, melted butter and strawberries. Add the dry ingredients and stir quickly until just blended. Fill cups 2/3 to 3/4 full and bake in a preheated 425- or 450-degree oven for 15-20 minutes or until golden brown. Bake in two batches. Makes 18, supposedly, but not for me.
K.C. Summers
For the muffins:
For the lemon syrup:
Make the muffins: In a small bowl, stir with a fork the flour, baking powder, baking soda and salt. Mix well. In a large bowl, stir together the sugar, honey, eggs, yogurt, butter and lemon rind until the mixture is combined well. Add the flour mixture to this and stir until just combined. Divide the batter among 12 buttered 1/2-cup muffin tins and bake in the middle of a preheated 375-degree oven for 15 to 20 minutes, or until they are pale golden and a tester comes out clean.
Make the syrup while the muffins are baking: In a small heavy saucepan, combine the lemon juice, sugar and three tablespoons water. Bring mixture to a boil and boil it for one minute.
When muffins come out of the oven, pierce the top of each muffin gently two or three times with a fork and drizzle 2 to 3 teaspoons of the syrup over each muffin, letting the syrup run over the top and around the edges of the muffins. Let the muffins cool in the pan for three minutes before turning out onto a rack. Makes 12.
K.C. Summers
Preheat oven at 350F. Melt butter in the microwave unitl it is a liquid. Set aside. Mix dry ingredients together. You can stift if you so chise but if you stir them together it has the same effect. Add eggs, bananas and butter. Mix well. Pour into a greased and dusted loaf pan. Bake for 1 hour.
I am sure you can make muffins from this mixture too.
Sally C. Hand
1. In saucepan, heat about 1+1/2 c. water to simmer. Put both of the chocolates and the butter into a heat-proof bowl. Place the bowl over the saucepan of simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir occasionally until chocolate is melted. Remove bowl from water and set melted choc. aside.
2.In mixing bowl, combine the flour and sugar until blended. Using an electric mixer on low, beat in eggs one at a time, until blended, making sure that the batter is smooth. Slowly add the chocolate butter mixture and beat til all is incorporated, then one minute more.
3.Pour batter into airtight container and refridgerate at least 1 hr. can be kept up to 2 weeks and baked in small batches.
4. Preheat over-350 F. Line a muffin frame with paper liners. Using ice cream scoop, scoop batter into muffin liners. Dip icecream scoop into container of warm water to keep from sticking to batter.
5.Bake for 20 - 25 min. Cool on a rack. Remove cupcakes from frame and then dust with confectioner's sugar before serving.
Enjoy.
Susan Green
Preheat oven to 350. Sift together the sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt and sifted flour. Add the eggs, oil, pumpkin and water; mix with a beater. Joan's recipe recommends pouring mixture into two greased 9-by-5 loaf pans, but I prefer to make it all in one slightly larger greased loaf pan. Bake for about 1 hour and 30 minutes--start testing with a toothpick after a little more than an hour has passed.
I've been a banana bread lover all my life but this pumpkin bread has just about won me over from my classic b-bread recipe. You'll love it! And don't thank me, thank the Former Second Lady.
Gael Cooper
These muffins are very dense and moist in texture. My mother was the only one who ever put butter on them - she put it on everything. We eat the cake for breakfast and for dessert. You can serve plain, but it's also good with ice cream, or whipped cream. Some people around here compare them to the famous muffins from Jordan Marsh. Anyone else mad at Macy's for obliterating Jordan's name? Next thing we know Filene's will turn into Bloomingdales. I've also made this with cut up, floured strawberries.
Preheat oven to 375. Grease cake pan (13" x 9") or line large muffin tins with papers. Cream butter with sugar. Add eggs. Add flour and baking powder mixture alternately with milk. This makes a nice thick batter. Fold in the floured blueberries. (Flouring them helps to keep them from sinking.)
Put in the pans. Top with cinnamon sugar. Cook for 25 to 30 minutes - use toothpick test, especially if you use another sort of pan than specified.
Deb Holland
Beat egg. Stir in next seven ingredients. In a separate bowl, mix together flour and baking powder. Add to milk mixture and stir just until blended. Do not overmix.
Fold in peaches. Grease muffin tins and fill 2/3 full. Makes about one dozen. Bake at 400 degrees for 18-20 minutes.
This is from a lovely cookbook I have called *Just a Matter of Thyme*...A collecion of "Simply Wonderful" recipes, cherished quotes, and tasteful ideas to share...Among Friends.
Arline Mues
Bake at 400 degrees for 15-20 minutes. Makes 12. These, of course, are quite reminiscent of gingerbread!
Look in any basic cookbook for a recipe for plain muffins, which are absolutely divine.
Kathy Baxter
Combine all ingredients in a large mixing bowl. Blend together with a wire whisk. Place the mix into an airtight container.
You can also add 1 cup berries to the batter if you like berry muffins. I like to eat the muffins with--
In a small bowl, beat all ingredients together until fluffy.
Nancy Crawford Kniffin
Combine flour, baking powder, basil and oregano. Add milk, eggs and oil to moisten. Add chopped tomatoes, pepperoni, olives and 1/2 of the cheese. Divide batter in 10 greased muffin cups, top with remaining cheese.
Bake in preheated 350 degree oven 30-35 minutes. Let cool 5 minutes before removing from pan.
Patsy Small
In a large bowl, combine first five ingredients. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients; stir until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle with streusel. Bake in preheated 350 degree oven for 35-40 minutes or until they test done.
Yield: 18 muffins
Patsy Small
This recipe has been around since I have (and probably before) and is Strongly Associated with my Mammy. After Mammy died at age 94, my cousin sent me the recipe, saying it always made Mammy seem so near when she made it. It does for me, too. My Mammy was the sweetest woman, you won't mind having her ghost around! Making the recipe seems to skip a generation, and gets handed down from grandmother to granddaughter. It is best hot out of the oven with butter, but isn't bad without the butter and warmed in the microwave. I make a double batch because it is easier, and put six to eight muffins in a zip-lock bag and freeze them.
Preheat oven to 325 degrees
doubled amounts are in ( )
Mix all this together the best you can, then stir 2 (4) level tsp. baking soda into 2 (1 quart) cups buttermilk. (I use the handle of a wooden spoon, usually)
NOTE: Do NOT put this down on the counter and do something else for a while, because the soda reacts with the buttermilk, and bubbles up and over the carton (I open the top to stir the soda in). It is a *big* mess to clean up, and you will have lost your leavening agent! Voice of experience here.
Dump the soda/buttermilk mix into the pot when it has risen to the top of the carton, and thoroughly mix (when I make this doubled, I use my 12 quart soup pot. Put in buttered muffin tins (I just use Pam) and strike the pan hard on the counter surface. I think this gets air bubbles out; Mammy always *insisted* on this being done. I used to be her assistant when her wrists got too weak to stir the mess, but she was very particular about it being mixed thoroughly before it was spooned into the cans that she like to bake it in. This is one of the few batters that I wouldn't eat raw for all the tea in China. It looks awful!
Bake about 20 minutes if using mini-muffin pans, maybe 35-40 minutes for regular sized muffin tins. It takes an hour for 1 pound vegetable cans if you want to bake it traditionally. If you use both oven racks, set timer for 10 minutes and switch pans to the other racks so they all get the same heat. I just test for doneness by the spring test (when you press the center with your finger tip, the muffin springs back, if it remains dented, it is not done).
Steffi Smith
"The recipe Mary Fred used was not at fault. It was only that she didn't bother to soak the bread in the milk or to chop the vegetables fine. Once Johnny nearly choked on a dry piece of onion skin."
Preheat oven to 350. Serves 8 to 10.
Thoroughly mix the meat with the onion, celery, salt, pepper, mustard and thyme. Soak the bread slices in the warm milk and add the eggs and Worcestershire sauce. Beat all together with a whisk or rotary eggbeater until well blended and no chunks of bread are left. Add this to the meat mixture and work together till smooth (your hands are better than a spoon and fork)*
Divide the meat mixture in half. Put each half in a greased loaf pan (9 x 5 x 3). Stir the chili sauce and water together and pour mixture over each loaf. Or you can shape the mixture into two loaves and put both in one baking pan, providing it is large enough for the loaves not to touch..
Bake uncovered for 1 hour, adding a little more water if the top seems dry.
This is good made with groud turkey also although the loaves will not hold together as well. Of course the recipe can be cut in half for one loaf. This makes the BEST meatloaf sandwiches, cold.....
*Mixing with your hands provides a lovely skin care treatment.....
Cheers,
Alison Hendon
Stir together bran, flour, wheat germ, sunflower seeds and soda. Make a well in dry ingredients. Combine egg, buttermilk, brown sugar, oil and honey and add to dry; stir just to moisten. Put into greased muffin tins and bake 15 minutes at 400.
This is an offbeat muffin, but very good. It makes a very odd amount -- I have noted here: makes 7 large, 12 small. Presumably because of the small amount of oil, it really tastes better with butter, but then, what doesn't?
Katie Watts
Combine:
Combine:
Add to dry ingredients, stirring just until moist. Fill greased muffin tins (paper wrappers don't work with these).
Sprinkle tops with a combo of 1 T cinnamon and 3 T sugar (can be raw or granulated) and bake at 400 for 15-20 minutes. Makes 24.
Katie Watts
These come from Molly, the 1944 doll. It says she made them when eggs, sugar and butter were in short supply. Oh, I just noticed that the recipe calls them cupcakes, and includes frosting; I ate them as muffins, without frosting. Very good, and probably low in fat!
Preheat oven to 350. Sift dry ingredients and set aside. Beat shortening until fluffy, add honey, and beat for 2 minutes. Add half the applesauce and half the dry mixture to honey/shortening mixture; mix at medium speed until flour disappears. Add remaining applesauce and dry mixture, and mmix until well blended. Stir in raisins and nuts. Bake at 350 for 25-30 minutes. Makes 16.
Wendy Burton
Bake in gem pans [that means muffin pans] or square loaves in moderate oven.
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This is a standard recipe for muffins for the time. It is taken from the original "Joy of Cooking" by Irma Rombauer
Sift before measuring: 2 cups cake flour or 1 3/4 cups bread flour
Resift with:
Beat in a separate bowl:
Combine and add:
Stir the liquid quickly into the dry ingredients, taking only 15 to 20 seconds in which to do it. Make no attempt to stir or beat out the lumps. Ignore them. Unnecessary handling of the batter results in tough muffins. Pour the batter at once into greased tins or paper baking cups. Fill them about 1/3 full.* Bake the muffins from 15 to 20 minutes in a hot oven 425 degrees. Remove them at once from the tins. To reaheat them, place them in a paper bag, close the bag and place it in a hot oven 425 degrees for about 5 minutes.
* The tops may be sprinkled with 2 Tblsp of poppy seeds
Jini's note: I am sure that Anna would have used the poppy seeds.
Jini Lake
In large bowl combine flour, sugar and baking powder. In a small bowl blend milk, butter and eggs. Stir milk mixture into flour mixture just until moistened. Spoon about 1 Tablespoon of batter into each (of 12) greased muffin cup. Divide 1/2 of the raspberries among cups; top with remaining batter, then remaining raspberries. For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375 for 20-25 minutes or until golden. Let stand 5 minutes; carefully remove from pans.
ENJOY!!!!!
Sharon Thonen
Sift flour, baking soda, baking powder and salt together and set aside. Cream butter and sugar. Add eggs. Add flour mixture alternately with sour cream, lemon juice and vanilla. Beat at low speed till blended. Fold in poppy seeds and lemon zest. Fill lined muffin cups 2/3 full. Sprinkle top with sugar. Bake at 375 degrees for 18 to 20 minutes.
Yield: 30 muffins
Julie Long
Put combined ingredients in two large greased and floured loaf pans. Bake at 350 for about one hour, or until tested done.
Makes two loaves (duh).
Betsy Gerboth
Grease muffin tin or 8" square pan. (Remember Becky's hint about preheating the pan.) Beat egg slightly, stir in the buttermilk and oil. Add to mixed dry ingredients, stir til moistened. Bake in a 425 degree oven 20 minutes for muffins or 30 minutes for pan or until a toothpick inserted in middle comes out dry.
Enjoy!
Arline Mues