86-Lancaster Farming, Saturday, November 1, 1997
read, Muffins, Rolls Rise To The Occasion
Just when you thought you had
recipes for every possible muffin,
along comes these from our
readers.
With such unique flavors as
blueberry ice cream muffins and
peach muffins, you’re sure to
delight in saving these to your
family and friends.
Savor the flavor of Grandma
Murphy’s Cottage Cheese Rolls
and how about some Lemon Pop
pyseed Bread ex' some good old
fashioned Sqaw Bread for a split
from traditional bread recipes.
Rise to every occasion with
these bread, muffin, and roll ideas.
SOUTHERN-STYLE
BISCUIT MUFFINS
2A cups flour
'A cup sugar
VA tablespoons baking powder
V* cup cold butter
1 cup cold milk
Preheat oven to 400 degrees.
Grease 12 muffin cups. These
muffins brown better on the sides
and bottom when baked without
paper liners. In large bowl, com
bine flour, sugar, and baking pow
der. Cut in butter until mixture
resembles coarse crumbs. Stir in
milk just until flour mixture is
moistened. Spoon into muffin
cups. Bake 20 minutes or until gol
den brown. Remove from pan.
Trudy Ashelman
Orangeville
LEMON GLAZED
ZUCCHINI MUFFINS
2 cups flour
Vi cups sugar
1 tablespoon baking powder
A teaspoon nutmeg
2 teaspoons grated lemon peel
'A cup chopped walnuts
'A cup raisins
'A cup milk
'A cup oil
2 eggs
1 cup shredded, packed zucchini
A cup powdered sugar
2 to 3 teaspoons lemon juice
Preheat oven to 400 degrees.
Grease or paper-line 12 muffin
cups. In large bowl, combine flour,
granulated sugar, baking powder,
salt, nutmeg, and lemon peel. Stir
in nuts and raisins. In small bowl,
combine milk, oil, and eggs until
blended. Pour into flour mixture;
add zucchini, stirring just until
moistened. Spoon into muffin
cups. Bake 20 to 25 minutes or
until wooden pick comes out
clean. Remove from pan. Combine
in a small bowl, powdered sugar
and lemon juice until smooth.
Drizzle over warm muffins.
Trudy Ashelman
Orangeville
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
November-
8- Your Favorite Pie
15- Favorite Microwave Recipes
22 - Thanksgiving Favorites
29 - Beef Recipes
BLUEBERRY
ICE CREAM MUFFINS
1 cup vanilla ice cream,
softened
1 cup self-rising flour
1 cup fresh blueberries
Combine ice cream and flour,
stirring until moistened. Fold in
blueberries. Spoon batter into
paper-lined miniature muffin pans,
filling Vs full. Bake at 350 degrees
for 20-25 minutes. Yield:
l'/i dozen muffins.
Erica Davis
Berks Co. Dairy Princess
GRANDMA MURPHY’S
COTTAGE CHEESE ROLLS
2 packages dry yeast
'A cup warm water
2 cups cottage cheese
'A cup sugar
2 teaspoons salt
'A teaspoon baking soda
4'A cups flour
2 eggs
Dissolve yeast in warm water.
Heat cottage cheese to lukewarm.
Combine cottage cheese, sugar,
salt, baking soda, eggs, and yeast
with 1 cup flour in bowl. Beat with
electric mixer until smooth. Gra
dually add the flour to make a soft
dough. Place dough in greased
bowl. Let rise until doubled about
I'A hours. Divide dough into 24
pieces. Shape balls. Place in two
9-inch round pans. Let rise 4S
minutes. Bake at 350 degrees for
20 minutes.
Eileen Murphy
Pa. Alternate
Dairy Princess
MORNING GLORY
MUFFINS 2
2 cups Hour
VA cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
A teaspoon salt
2 cups grated carrot
'A cup raisins
A cup shredded coconut
A cup chopped pecans
3 eggs
1 cup vegetable oil
1 apple, cored and shredded
2 teaspoons vanilla extract
In large mixing bowl, combine
flour, sugar, baking soda, cinna
mon, and salt Stir in carrots, rai
sins, coconut, and pecans.
In separate bowl, combine eggs,
oil, apple, and vanilla. Add to dry
mixture; stir only until combined.
Spoon into greased or lined muffin
tins. Bake at 330 degrees for IS to
18 minutes. Makes 18 muffins.
Betty Kauffman
Brogue
I
Muffins are great for on-the-run breakfasts and for leisurely Indulgence with a cup
of coffee or milk.
MORNING GLORY MUFFINS
Wet:
A cup raisins
'A cup dates
Soak in enough orange juice to
cover
Dry:
4 cups whole wheat flour
A cup brown sugar
2 tablespoons baking soda
4 teaspoon cinnamon
'A teaspoon nutmeg
'/< teaspoon allspice
1 teaspoon salt
1 teaspoon baking powder
Wet:
4 cups grated carrots
2 large grated apples or bananas
1 cup sliced almonds
1 cup coconut
6 eggs
1 cup honey
I'/icups canola oil
4 teaspoons vanilla
1 tablespoon orange or lemon
zest
Mix together wet ingredients.
Mix dry ingredients. Combine wet
and dry ingredients with as few
strokes as possible.
Makes 30 or more muffins.
Bake at 350 degrees for 20-25
minutes or 30-35 minutes to
Texas-sized muffins.
We freeze extra muffins. Pull
them from the freezer at night so
they thaw in time for breakfast.
Deb Stuff
Mercersburg
(Turn to Pag* Bl)
The newly released 488-page “125th Anniversary Pennsylvania
State Grange Commemorative Cookbook,” holds a wonderful collec
tion of recipes.
Although this is the fifth cookbook the Grange has printed, the
recipes in the newly published cookbook have not appeared in the pre
vious cookbooks.
Each copy of the new cookbook costs $l3 plus $3 for shipping and
handling. For a copy, send a check with your name and complete
address to the Pennsylvania Stale Grange, 1604 N. Second St., Harris
burg, PA 1710
For more information, call the state office in Harrisburg at
1-800-552-3865.
Here are two recipes from the cookbook that will have your family
and guests think you have slaved for hours in the kitchen.
BUBBLE BUNS
1 loaf frozen bread, let rise as directed on package
A stick butter
A cup brown sugar
11 'A teaspoons cinnamon
'A cup nuts or coconut
Break off bite-size pieces of dough, toll in melted butter, sugar, and
cinnamon. Place one layer in pan; add nuts or coconut, then another
layer of dough. Pour remaining butter and sugar on top. Let rise two
hours. Bake at 325 degrees for 45 minutes.
PULL APART SWEET ROLLS
1 loaf frozen white bread dough
4 ounce package butterscotch pudding mix
'/i cup brown sugar
'A cup chopped pecans or walnuts
1 teaspoon ground cinnamon
4 tablespoons butter, melted
Quarter thawed dough lengthwise. Cut each quarter into 8 cubes
(total 32). Combine dry pudding mix; brown sugar, nuts and cinna
mon. Dip each cube in melted butter, then roll in pudding mixture.
Place in greased 6 cup ring mold in three layers. Drizzle with any
remaining butter and sprinkle with any remaining pudding mix. Cover.
Let rise until double (1 to IV* hours). Bake at 350 degrees for 20-25
minutes. For variation, omit nuts and use bundt pan.
Featured Recipe
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