B 2 - Lancaster Farming, Saturday, February 7,1998 ■ 1 111 II -l-l P~;- r^ytjy V TAm-TEMPTI NC Eve- Sunrise pours over the horizon, warming the crisp morning air. Coffee brews loud ly in the kitchen as the sweet scent of spices gently flow through the house. Once again, this simple home is bursting at the seams with overnight guests. Tired eyes find their way to the dining room table eagerly awaiting the source of their aromatic SO H* I if. 2 cups shredded carrots 1 medium apple, shredded 1/2 cup shredded walnuts 2 cups all-purpose flour 11/4 cups sugar 2 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup coconut 1/2 cup golden raisins 2 eggs „ 1/2 cup vegetable oil 1/3 cup buttermilk 2 teaspoons vanilla extract Preheat oven to 350° Shred carrots, apple, and walnuts Set aside In large mixing bowl, combine flour, sugar, soda, salt, cinnamon, and nutmeg Stir car rots, apples, walnuts, coconut, and raisins into flour mixture In separate bowl, beat eggs, oil, buttermilk, and vanilla Add to flour mixture and beat only until all ingredients are moistened Fill greased (bottom only) or paper bak ing cup lined muffin pan 3/4 full Bake for 20 to 25 minutes If paper baking cups are not used, allow muffins to remain in pan for 5 minutes before removing Otherwise, remove muffins st4o¥v PIsAH 2 cx/M shredded, firm pears 1/2 cup shredded almonds, divided 2 cups all-purpose flour 1/2 cup brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 e Bg 1/3 cup oil 1/2 cup milk 1/4 teaspoon almond extract 2 tablespoons sugar Preheat oven to 400° Shred pears and almonds in small mixing bowl Set aside In large mixing bowl, com bine flour, sugar, baking powder, and salt Measure shredded pears and 1/3 cup almonds Stir into dry ingre dients Set aside remaining almonds In separate bowl, beat egg, oil, milk, and almond extract Combine with flour mixture and beat only until all ingredients are moistened Fill greased (bottom only) or paper bak ing cup lined muffin pan 2/3 full Combine remaining almonds with 2 tablespoons sugar Tbp muffin batter with almond/sugar mixture. Bake for 18 to 20 • mutes Remove from pan immedia\ XucCftriHi Mtfynwi 1 3/4 caps all-purpose flour 1 cup quick cooking oats 3/4 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ginger 1 cup shredded zucchini 1 cup shredded carrots 1/2 cup raisins 1 (8-ounce) can pineapple, 1/2 cup, drained) 1/2 cup vegetable oil Preheat oven to 400° In large mix ing bowl, combine flour, oats, sugar, baking powder, soda, salt, and gin**] ger Shred zucchini and carrots. zucchini, carrots, raisins, pineapple into flour mixture. In arate bowl, beat eggs and oil. Add to " ’ flour mixture and beat only until all , ingredients are moistened. Fill greased (bottom only) or pa] mg cup lined muffin pan Bake for 18 to 20 minutes, muffins from immedir PENERS! wakeup call. Daybreak spurs a myriad of wacky discussions, and soon laughter echoes through the house with a familiar sound. Though breakfast can be in many forms, at this time of year when schedules are busy, simple is best. A variety of muffins and quick breads served with juice and coffee are a welcome eye-opener for everyone, and easy on the cook as well. A sweet batter serves as a base to many wonderfully taste-tempting creations. Loaded with fruits, veggies, nuts, and even cheese, Zucchini Pineapple Muffins and Apple Streusel Bread are unique taste sensations. Sunrise Surprise Muffins are chock-full of apples, carrots, coconut, raisins, and walnuts for a delicious, yet nutritious start to the day. A splendid citrus flavor com bined with cranberries and pecans make the timely Season’s Best Muffins a scrumptious choice. Snowy Pear Muffins are a delicate blend of pear and almond sure to be a hit! Try all of the recipes to find your favorites! In addition to being truly delectable, these muffin and quick bread recipes also offer “do ahead magic.” They can be prepared the day before and heated in the microwave just before serving. Or if you want your guests to think you’ve been up since dawn, prepare most of the ingredients the night before and just mix up the batter in the morning. The muffins need only about 20 minutes to cook and they are positively divine fresh from the oven. Either way, these unique varieties will be a welcome change for everyone. 1 cup slightly frozen cranberries 2 tablespoons sugar 2 cups all-purpose flour 1/2 cup sugar , 3 teaspoons "baking pou der 1/2 teaspoon salt 1/2 cup milk 1/2 cup orange juice Preheat oven to 400° Slice slightly frozen cranberries into a small mixing bowl Stir in sugar and set aside In large mixing bowl, combine flour, sugar, baking powder, and salt Pit Salad Shooter Mixer Ibo with beaters In separate bowl, beat milk, orange juice, oil, egg, and orange peel Add to flour mixture and beat only until all ingredients are moist ened Shred pecans Fold cranberry mixture and pecans into batter Fill greased (bottom only) or paper baking cup lined muffin pan 3/4 full Bake for 18 to 20 mmutes Remove from pan immediately Brush muffin tops with melted margarine, then dip in cinnamon and sugar mixture STnaWtL BrEAO 11/2 cups shredded apples 2/3 cup shredded cbeddar cheese 1/2 cup shredded walnuts 2 cups all-purpose flour 1/2 teaspoon baking soda I teaspoon baking powder Streisel Topping 2 tablespoons brown sugar 1 tablespoon shredded walnuts 1/4 teaspoon cinnamon Preheat oven to 350° Shred apples, cheddar cheese, and walnuts for muffins and streusel topping Set aside In large mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon Stir in apples, cheddar cheese, and 1/2 cup shredded walnuts In separate bowl, beat honey, vegetable oil, eggs, and applesauce Add to flour mixture and beat just until all ingredients Are moistened. Fill greased 8 1/2" x 4 1/2" x 2 1/2" bread pan Combine streusel topping ingredients Sprinkle streusel topping on batter Bale# fa* 50 to 60 minutes Allow loaf to cool for 10 minutes in pan, then kM|j|A*9ideB of loaf and remove from pan. Let loaf cool completely A & Muffin Variation only) -L HiLPPUL HINTS Pi* II sice: Jumbo, regular, or mini! Make varied sizes for different appetites. Mini muffins are great for kids. There’s usually less waste and the mess is kept , 40 a minimum Jumbo muffins are what most people will eat Unyway, so it’s just fewer muffins to bake. Be aware, though, that cooking times will need to be adjusted accordingly. Bottoms up: If you choose to grease thepan instead of using muffin liners, grease only thebottoms. The muffins come out beautifully and a little less fat is always appreciated. Cheat a little: Bake muffins the day before anfl reheat 4 'muffins at a time in the microwave for about 1 minute. They’ll come out steaming hot and will emit the aroma of fresh baked muffins. ’‘Beal and store: Muffins can be kept at room temperature in a 'Jtesealable plastic bag for up to 3 days. They can also be 'Jhoaen in a freezer bag for up to 3 months. WU travel: As your guests depart, send along a care package onjwffiws for the long ride home. 1/3 cup vegetable oil i rss 1 teaspoon grated orange pee! 1/3 cup shredded pecans 2 tablespoons margarine, melted 1/4 teaspoon cinnamon 1/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/3 cup honey 1/3 cup vegetable oil 2 eggs 1/3 cup applesauce
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