Site hosted by Angelfire.com: Build your free website today!

(A collection of recipes used in the foods lab)
Developed by Peggy Zurn
 
 

Rolled Sugar Cookies Monkey Bread  Funnel Cake Pizza Snow Fudge
Easy Pull Taffy Lollipops Homemade Butter Gingerbread Fat free Gingerbread
Haystacks Cake Mix Cookies Cresent Rolls
Rock and Roll Ice Cream Fruitty Cookies
Crumb Cakes
Potato Salads
Pudding Cakes
Muffins
Impossible Pies

 

Rolled Sugar Cookies
        Ingredients:
            2 eggs                         1 c. butter
            1 tsp. vanilla                1 tsp. baking soda
            1 c. sugar                    2 tsp. cream of tartar
            3 c. flour                      Colored sugar sprinkles
Mix dry ingredients with butter.  In a separate bowl, beat eggs with sugar; add vanilla.  Add egg mixture to flour and butter.  Mix well. Chill overnight, or untilvery cold.  Roll to 1/4 inch thickness on a lightly floured pastry cloth.  Cut with cookie cutters, sprinkle with sugar and bake @ 350 degrees 8-10 minutes or until lightly browned.  Do not over bake!

Funnel Cakes
    Ingredients:
        4 c. milk                           3 c. flour
        4 eggs, beaten                1/4 tsp. salt
     1/2 tsp. baking soda                Confectioner's sugar
        Start with 3 cups flour, then add remaining ingredients, except confectioner's sugar.  Stir together until well blended.  Add enough flour so that batter will run slowly through a funnel into hot oil.  Fry @ 380 degrees until golden, turning once.  Sprinkle with confectioner's sugar and serve warm.

Easy Pizza Dough
Preheat oven to 425 degrees
(1) Dissolve 1 package yeast in 1 cup warm water (115 - 120 degrees)
(2) Stir in 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons oil, and 2 cups flour.
(3) Beat 20 strokes with a wooden spoon.  Add 1/2 cup additional flour.  Gently roll dough in flour until a ball is formed.  Do NOT stir flour in.
(4) Let dough rest 5 minutes.
(5) Prepare pizza pan with oil.
(6) Spread dough out on pizza pan.
(7) Bake dough 10 minutes at 425 degrees.  Dough should start to turn golden.
(8) Top with sauce and your favorite toppings.  Bake 10-15 minutes longer.
(9) Taste the sensation!

Monkey Bread
    Ingredients:
        1 small package butterskotch pudding mix
     3/4 c. sugar
        1 tbsp. cinnamon
     1/2 c. chopped pecans (optional)
     1/2 c. butter, melted
        2 tubes refrigerator biscuits
Preheat oven to 350 degrees. In a plastic bowl with a tight filling lid, combine pudding, sugar and cinnamon. Pour melted butter in a separate small bowl. With scissors cut biscuits into quarters.  Dip several biscuits into the butter, then place in the sugar; cover and shake.  Remove.  Stack biscuits around the center of a greased 10 inch tude pan.  Continue until all the biscuits are coated.  Bake at 350 degrees 30 minutes.  Cool in pan 30 minutes before inverting onto a serving plate.

Snow Fudge
    Ingredients:
        2 c. sugar                                    1/4 tsp. salt
     2/3 c. milk                                         2 tbsp. butter
     1/3 c. unsweetened cocoa                 1 tsp. vanilla
        2 tbsp. light corn syrup
Combine sugar, milk, cocoa, corn syrup and salt in a 2 quart saucepan.  Cook over medium heat, stirring until mixture reaches 234 degrees on a candy thermometer. Remove from heat, add butter and vanilla.  Pour over snow making "puddles".  Let set and it will harden. Enjoy!
(For penuche: Substitute 1 cup brown sugar for 1 cup sugar and omit chocolate.

Easy Pull Taffy
    Ingredients:
        1 c. sugar                            1/2 c. water
     3/4 c. light corn syrup             1/2 tsp. salt
        2 tbsp. butter                         1 tsp. peppermint extract (or flavoring of your choice)
                                                      Food Coloring
Butter sides of a heavy 2 quart saucepan.  Combine sugar, corn syrup, 1/2 cup water and 1/2 teaspoon salt.  Add butter.  Cook over medium heat, stirring constantly, until it boils and sugar dissolves.  Attach a candy thermometer.  Cook without stirring until candy thermometer registers 248 degrees.  Remove from heat.  Stir in extract and food coloring.  Pour into an 8 inch square pan.  Cool.  With buttered hands shape into a ball.  Return to pan.  When cool wrap in plastic wrap.  Store up to two weeks at room temperature.  Unwrap taffy and place in a buttered 8 inch square pan.  Bake at 300 degrees for 6 minutes.  Remove...cool enough to touch.  Pull like regular taffy.
I love this recipe because it can be made one day and finished the next.

Lollipops
    Ingredients:
        2 cups sugar
        1 cup water
        1 cup light corn syrup
        Food coloring(optional)
        Flavoring*
In a medium saucepan, mix sugar, water and corn syrup. Cook over medium heat stirring until the sugar dissolves. Cook on high heat until mixture registers 295 degrees on a candy thermometer.  Remove from heat.  Add flavoring and food coloring.  Pour into puddles on  a greased cookie sheet...immediately place popsickle stick in each lollipop. Cool.
 *(I use LorAnn Flavor oils, about 1/4 teaspoon per recipe but extract can be used.  Make sure if you are flavoring with cinnamon or mint less is better unless you'd like to clear your sinuses!  Also the other day in I couldn't obtain my usual flavorings so I used 1/2 bag of Jolly Ranchers which I dissolved in the water about 1 hour ahead...then I got thinking why not Kool-Aid or Jell-O as flavoring?)
These are a great fundraiser...I got my corn syrup at Aldis Markets for $1.29 a quart and we poured our lollipops into heart shaped cookie pans (made by Wilton) and added sprinkles, crushed candies, heart-tarts etc. and sold them for 1 dollar each.

Gingerbread Cookies
    Ingredients:
         1/2 cup shortening                         3/4 teaspoon baking soda
         1/2 cup sugar                                1/4 teaspoon. salt
            1 egg                                            1 teaspoon ground ginger
         1/2 cup molasses                          1/2 teaspoon ground cloves
            1 teaspoon vinegar                  2 1/2 cups sifted flour
In a large bowl, cream together shortening and sugar.  Beat in eggs, molasses and vinegar.  Sift together dry ingredients and blend into creamed mixture.  Chill 3 hours.  Roll dough on lightly floured surface to 1/8 inch thick.  Cut into shapes.  Place 1 inch apart on an ungreased cookie sheet.  Bake at 375 degrees for 5-6 minutes (longer for bigger cookies).  Cool slightly on cookie sheet and ther remove to rack.  Makes 2 1/2 dozen

Fat Free Gingerbread
    Ingredients:
        1/4 cup applesauce                             2 teaspoons ground allspice
        1/2 cup brown sugar                           2 teaspoons ground ginger
     1 1/2 cup dark molasses                        2 teaspoons ground cloves
         1/2 cup water                                    2 teaspoons cinnamon
            1 tablespoon cold water                  2 teaspoons vanilla
            3 cups flour
            3 cups wheat flour
            2 teaspoons baking soda
         1/2 teaspoon salt
Mix the applesauce, brown sugar and molasses together thoroughly.  Stir in 1/2 cup cold water and vanilla.  Mix together dry ingredients.  Add to the dough.  Add 1 tablespoon cold water.  Mix well.  Cover bowl and and chill dough (for at least 1 hour).  Preheat oven to 350.  Roll out dough to 1/2 inch thick.  Cut with small glass.  Place on lightly oiled cookie sheet.  Bake about 10 minutes or until no imprint remains when touched lightly with finger.

Haystacks
    Ingredients:
        6 ounces semi-sweet chocolate chips
      1/2 cup peanut butter
        3 ounces chowmein noodles
In a 2 quart saucepan on low heat, melt chocolate pieces and peanutbutter.  Stir together.  Add noodles; toss together with a fork.  Drop clusters onto waxed paper.  Cool.

Cake Mix Cookies
    Ingredients:
        1 regular cake mix
     1/3 cup oil
        2 eggs
Mix all ingredients together. Chocolate chips or nuts may be added.  Drop onto a greased cookie sheet and bake like a cookie (350 degrees for 8 - 10 minutes).

Homemade Butter
    Ingredients:
        1 medium carrot, grated
     1/4 cup milk
        3 cups. heavy cream, refrigerated
        pinch salt
In a small saucepan, heat carrot together with milk.  Meanwhile sterilize a 1 pint jar.  Strain the milk through a strainer into pint jar (the milk should now be tinted).  Add cream from refrigerator and fasten lid.  Shake jar a minute; open lid to release gas and refasten.  Continue shaking, alternating with a partner.  In about 15 minutes the contents will form a thick mush. Comtinue shaking until the contents resemble wheat grains floating in milk.  Pour the contents through a strainer into a bowl.  Empty the milk in the bowl into another container.  Turn the butter back into the bowl and then cover with  cold water.  Stir well; strain off and discard water. Repeat washings until water is clear.  With the back of a wooden spoon work the liquid out of the butter by stirring and pressing it against the side of the bowl. Dividing the butter and working it half at a time makes it easier.  When all liquid has been freed and poured off, work in a litttle salt, then press butter into a mold or dish.  Rinse with cold water and chill.

Rock and Roll Ice Cream
    Ingredients:
        1 pint half and half
     1/2 cup sugar
        1 teaspoon vanilla
        Crushed Ice (6-7 cups)
     3/4 cup rock salt
In a 1 pound coffee can, combine the half and half, sugar, and vanilla; stir well.  Put the lid on thightly.  Place a thin layer of crushed ice in the bottom of a 2 pound 7 ounce coffee can; sprinklw with 1 tablespoon rock salt.  Place the small can inside the larger can.  Pack the area between the coffee cans with crushed ice and rock salt using 2 tablespoons rock salt for every cup ice. Put the lid tightly on the large coffee can.  Roll back and forth for 10-15 minutes.  Lift the smaller canout of the larger can and remove the lid.  Scrape down the sides and stir all of the ice cream together. (if ice cream is too soft, repack large can with fresh ice and rock salt; replace lid and continue rolling back and forth 5 minutes longer.) Makes about 2 1/2 cups.

Fruitty Cookies
    Ingredients:
        1/2 cup sugar
        1/4 cup margarine
        1/2 cup shortening
           1 teaspoon vanilla
           2 eggs, beaten
           1 small package any flavor gelatin
     2 1/2 cup flour
           1 teaspoon baking powder
        1/4 teaspoon salt
Preheat oven to 400 degrees.  Cream together sugar, margarine, and shortening.  Mix in dry ingredients.  Add eggs and vanilla.  Mix thoroughly.  Shape dough into 3/4 inch balls.  Flatten with glass dipped in sugar.  Bake 6-8 minutes.


Cresent Rolls

Bubble Pizza
1 1/2 lbs. ground  beef
    15 oz. can pizza sauce
 2 tubes refrigerator biscuit dough
1 1/2 c. shredded cheddar cheese
In a skillet brown beef and drain.  Stir in pizza sauce.  Cut biscuits in quarters, place in a greased 13 x 9 inch pan.  Top with beef mixture.  Bake at 400° for 20-25 minutes.  Sprinkle with cheese.  Bake until cheese is melted.

Pull Apart Bacon Bread
    16 oz. hickory smoked bacon, cooked crisp and crumbled
 1 tsp. oil
   3/4 c. chopped green pepper
   3/4 c. chopped onion
 3 tubes refrigerator biscuits
   1/2 c. butter, melted
   1/2 c. shredded cheddar cheese
Sauté onion and pepper in oil until tender.  Cut biscuits into quarters and place in large mixing bowl.  Add sautéed
vegetables, bacon, butter and cheese; toss until thoroughly mixed.  Place in a 10” greased tube pan.  Bake at 350° for 30 minutes.  Invert onto serving pan.  Serve warm.

Italian Biscuit Flat Bread
   1/2 c. mayonnaise
   2/3 c. parmesan cheese
   1/4 tsp. basil leaves
   1/4 tsp. oregano
 3 green onions, chopped
   1/8 tsp. garlic powder
 1 can refrigerator biscuits
Heat oven to 400°.  In a small bowl, combine mayonnaise and parmesan cheese; stir in basil, oregano, onions and garlic.  Separate dough into 10 biscuits.  On greased cookie sheets, roll each biscuit to a 4” circle.  Spread about 1 tablespoon of cheese mixture over each to within 1/4” of edge.  Bake 10 - 13 minutes.  Serve warm.
 

Monkey Bread
 1 sm. pkg. butterscotch pudding mix
   3/4 c. sugar
 1 tbsp. cinnamon
   1/2 c. chopped pecans (optional)
   1/2 c. butter, melted
 3 tubes refrigerator biscuits
In a plastic bowl with a tight fitting lid combine
pudding, sugar and cinnamon (pecans if desired).  Pour the butter into a shallow bowl.  Cut biscuits into quarters.  Dip several biscuits in  butter, then place in the sugar, cover and shake.  Remove to a greased 10” tube pan.  Continue until all the biscuits are coated.  Bake at 350° for 30-35 minutes.  Cool in pan for 30 minutes before inverting onto a serving plate.

Country Apple Coffee Cake
Coffee Cake:
 2 tbsp. butter
1 1/2 c. chopped, peeled apples
1 can refrigerator biscuits
   1/3 c. brown sugar
   1/4 tsp. cinnamon
   1/3 c. light corn syrup
1 1/2 tsp. whiskey, if desired
 1 egg
   1/2 c. pecan halves or pieces
Glaze:
   1/3 c. confectioners’ sugar
   1/4 tsp. vanilla
   1-2 tsp. evaporated milk
Heat oven to 350°.  Using one tablespoon of the
butter, generously grease 9” round cake pan.  Spread 1 cup of the apples in greased pan.  Separate dough into 10 pieces; cut each into quarters.
Arrange biscuit pieces, points up over apples.  Top with remaining 1/2 cup apples.  In a small bowl
combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey and egg, beat 2-3 minutes or until sugar is partially dissolved.  Stir in pecans;  spoon over biscuit pieces and apples.  Bake at 350° for 35-40 minutes or until deep golden brown.  Cool 5 minutes.  In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.  Drizzle over warm cake.  Serve warm or cool.  Store in refrigerator.
 

Caramel Biscuit Ring Around
   3/4 c. brown sugar
   1/2 c. chopped nuts
   1/3 c. butter
 2 tbsp. water
 2 cans refrigerator biscuits
Heat oven to 400°.   Generously grease a 12 cup Bundt pan.  In small saucepan, combine brown sugar, nuts,
butter and water; heat until butter melts, stirring
occasionally.  Separate dough into 20 biscuits.  Cut each biscuit into quarters; place in a large bowl.  Pour brown sugar mixture over biscuits; toss lightly to coat evenly.  Spoon coated biscuit pieces into greased pan.  Bake at 400° for 20 to 30 minutes or until golden brown.  Cool upright in pan 3 minutes; invert onto serving plate.  Serve warm.  Yield: 10 servings

Chocolate Surprise Biscuit Ring
 2 refrigerated flaky biscuit containers
    20 milk chocolate candy kisses, unwrapped
   1/2 c. sugar
   1/2 tsp. cinnamon
   1/4 c. butter, melted
Heat oven to 375°.  Generously grease a 12 cup Bundt pan.  Separate dough into 20 biscuits.  Press or roll each biscuit into a 2 1/2 - 3” circle.  Place 1 chocolate kiss, point side up, in center of each circle.  Fold dough over kiss; covering completely and forming a ball; pinch edges to seal.  In a small bowl, combine sugar and cinnamon.  Dip each ball into melted butter and then roll in cinnamon-sugar mixture.  Gently place  coated balls in greased tube pan, placing seams towards center.
Sprinkle with any remaining cinnamon-sugar mixture;
drizzle with remaining butter.  Bake at 375° for 25 - 35 minutes or until golden brown.  Cool upright in pan 1 minute before inverting onto serving plate.  Serve warm.
Yield: 10 servings
 

Twist of Honey Orange Rolls
 3 tbsp. butter, softened
 1 tbsp. finely chopped nuts
 1 tbsp. grated orange peel
 1 tbsp. honey
 1 can refrigerator biscuits
   1/2 c. sugar
   1/4 c. orange juice
 1 tsp. vanilla
Heat oven to 400°.  In a small bowl, combine butter, nuts, orange peel and honey; mix well.  Seperate dough into 10 biscuits.  Seperate each biscuit into  2 layers.  Spread top of ten layers with 1 teaspoon honey-orange mixture.  Top each with remaining layers; press together to form 10 filled biscuits.  Gently pull and twist each biscuit 4 or 5 times to form 3 1/2” twisted roll.  Place rolls in ungreased 9” square pan.  In small saucepan, combine sugar, orange juice and vanilla.  Cook over high heat until sugar is melted and syrup begins to boil, stirring constantly.  Spoon over rolls.  Mixture will glaze rolls while baking.  Bake at 400° for 16-22 minutes or until golden brown.  Cool in pan 2 minutes; invert onto serving plate.  Serve warm.  Yield: 10 rolls

Caramel Sticky Buns
Topping:
   1/4 c. melted butter
   1/4 c. brown sugar
 2 tbsp. light corn syrup
   1/4 c. chopped pecans
Buns:
 1 tbsp. sugar
   1/2 tsp. cinnamon
 1 can refrigerated biscuits
Heat oven to 375°.  rease 12  muffin cups.  In a small bowl, combine all topping ingredients; mix well..  Spoon scant tablespoon topping into each greased muffin cup.  In a medium bowl, combine sugar and cinnamon; mix well.  Seperate dough into 10 biscuits. Cut each biscuit into 6 pieces.  Toss pieces in sugar mixture.  Place 5 pieces of dough into each muffin cup.  Place pan on foil or cookie sheet to prevent spillage.  Bake at 375° for 15 - 20 minutes or until golden.  Cool 1 minute; invert onto waxed paper.  Serve warm.  Yield: 12 rolls

Maple Cream Coffee Treat
 1 c. brown sugar
   1/2 c. chopped nuts
   1/3 c. maple flavored syrup
   1/4 c. butter, melted
 8 oz. pkg. cream cheese, softened
   1/4 c. confectioner’s sugar
 2 tbsp. butter, softened
   1/2 c. coconut
 2 cans refrigerator biscuits
Heat oven to 350°.  In ungreased 13 x 9” pan, combine brown sugar, nuts, syrup and 1/4 cup butter; spread evenly in bottom of pan.  In a small bowl, blend cream cheese, confectioner’s sugar and 2 tablespoons butter until smooth; stir in coconut.  Seperate dough into 20 biscuits.  Press or roll each into a 4” circle.  Spread 1 tablespoon cream cheese mixture down center of each circle to within 1/4” of edge.  Overlap sides of dough over filling, forming finger shaped rolls.  Arrange rolls, seam side down, in 2 rolws of 10 rolls each over brown sugar mixture in pan.. Bake for 25 - 30 minutes or until deep golden brown.  Cool 3 - 5 minutes before inverting onto foil.

Poppin Fresh Barbeque
      3/4 lb. ground beef
      1/2 c. barbeque sauce
 2 tbsp. brown sugar
 1 tbsp. minced onion
 1 can refrigerator biscuits
      3/4 c. cheddar cheese
In a large skillet brown beef; drain.  Add barbeque sauce, brown sugar and onion.  Seperate dough into biscuits.  Place each biscuit into an ungreased muffin cup, pressing dough up the sides. Spoon meat mixture onto dough and fill miffin cup.  Sprinkle with cheddar cheese and  bake at 400° for 10-15 minutes or until golden brown.

Savory Biscuit Bites
   1/4 c. butter
 2 tbsp. grate Parmesan cheese
 1 tbsp. dried minced onion
1 1/2 tsp. dried parsley flakes
 1 pkg. refrigerator biscuits
In a bowl, combine butter, cheese,, onion and parsley.  Cut biscuits into quarters; roll in butter mixture. Place on a greased 15 x 10 x 1 inch baking pan; let stand for 25 minutes. Bake at 400° for 8 minutes or until lightly browned.  Yield 40 pieces
 

Peach Pecan Biscuit Ring
   1/4 c. melted butter
   3/4 fc. brown sugar
   1/4 c. chopped pecans
 1 c. peach or apricot preserves
1 1/2 tsp. cinnamon
 2 cans refrigerated biscuits
Heat oven to 350°.  Brish sides and tube of 12 cup Bundt pan with  1 tablespoon melted butter.  Sprinkle bottom of buttered pan with 2 tablespoons of brown sugar and 1/4 cup pecans.  Dot with 3 tablespoons of preserves.  In small bowl, combine remaining brown sugar and cinnamon.  Seperate dough into 20 biscuits.  Roll each biscuit into a 4” circle.  Brush one side of each biscuit with remaining butter, spread brown sugar mixture over butter.  Spoon one rounded teaspoon of preserves into center of each biscuit; fold each in half.  Seal top center edge; fold remaining sides to top center. Place biscuits sealed side down, around outside edge of prepared pan, then around inside edge.  Bake 35-40 minutes or until deep golden brown.  Cool 2 minutes before inverting pan onto serving plate.

Tuna Melt Pizza
 1 pkg. cresant rolls
   1/2 lb. sliced American cheese
Tuna Salad
    12 oz. tuna, packed in water
   1/2 c. Helmans mayonnaise
   1/4 c. parsley
   1/4 c, green onion (Mom uses chives)
 2 tbsp. chopped green pepper
 1 tbsp. lemon juice
 6 slices tomato
Preheat oven to 375°F.  Unroll cresant rolls.  Leave attached.  Pinch to seal and make a crust.  Bake 10 minutes.  Arrange cheese slices over top.  Combine tuna salad by combining all ingredients and mixing until well blended.  Spread tuna salad over cheese slices.  Add sliced tomato to top it off.  Bake 10 minutes.
 

Crescent Chicken Bundles
 2 (3 oz.) pkg. Cream cheese, softened
 4 tbsp. Butter, melted, divided
 2 tbsp. Minced chives
 2 tbsp. Milk
   1/2 tsp. Salt
   1/4 tsp. Pepper
 4 c. cubed chicken
 2 tubes refrigerated crescent rolls
 1 c. crushed seasoned stuffing croutons
In a mixing bowl, beat cream cheese and 2 tbsp. Butter, chives, milk, salt and pepper until smooth.  Stir in chicken.  Unroll crescent rolls, and separate dough into 8 triangles; press perforations together.  Spoon about 1/2 cup chicken mixture into center of each.  Bring edges up to center and pinch to seal.  Brush with remaining butter.  Sprinkle with crushed croutons, lightly pressing down.  Transfer onto 2 ungreased baking sheets.  Bake at 350 for 25-30 minutes.

Candy Bar Croissants
 1 tube crescent rolls
 2 plain chocolate  bars broken up into many pieces
 1 egg beaten
Unroll crescent rolls and shape into triangles.  Brush with margarine.  Top crescents with broken candy bars.  Roll up with point in under.  Brush with beaten egg and sprinkle with slivered almonds.

Crescent Chicken Bake
    10 oz of canned chicken, drained
 1 can crescent rolls
 1 c. shredded cheddar, divided
 1 can chicken soup
 1 c. milk
Heat oven to 375º.  Mix chicken and half of cheese in bowl.  Unroll crescent dough.  Spoon chicken mixture on rolls, dividing equally.  Roll up into crescents; place on ungreased  baking sheet.  Bake in 375º oven until golden, 8-10 minutes.  Heat soup, milk and remaining cheese in saucepan until cheese is melted.  Serve with filled crescents.  Garnish with parsley, if desired.  Serves 4
 

Brunch Pizza Squares
 1 lb. Pork sausage
 1 tube crescent rolls
 4 eggs
 2 tbsp. Milk
 Dash pepper
 Dash  salt
   3/4 c. shredded cheddar cheese
Cook sausage until done; drain.  Unroll dough, press into a 13 x 9” baking pan.  Press dough 1/2 inch up sides of pan.  Seal all seams.  Sprinkle with sausage.  In a separate bowl beat eggs, milk, salt and pepper.  Pour over sausage.  Sprinkle with cheese.  Bake at 375º for 15 minutes or until browned and cheese is melted.

Salsa Strips
 1 tube crescent rolls
 2 tbsp. Dijon mustard
   3/4 c. salsa
 1 c. mozzarella, shredded
Unroll crescent rolls.  Spread on cookie sheet (leaving dough in one piece).  Spread mustard and then salsa on each .  Bake at 350º  for 10 minutes.  Sprinkle with shredded cheese.  Bake 8-10 minutes more.  Cut into strips.

Ranch Strips
 1 tube crescent rolls
 butter
 ranch dressing mix (dry)
Unroll crescent rolls.  Spread on cookie sheet (leaving dough in one piece).  Spread on butter and sprinkle with ranch dressing.  Bake at 350º  for 10 minutes.  Sprinkle with shredded cheese.  Bake 8-10 minutes more.  Cut into strips.

Bacon Roll-Ups
   1/2 c. sour cream
   1/2 tsp. Onion salt
   1/2 lb. Crumbled bacon
 1 pkg. crescent rolls, separated
Spread sour cream, onion salt, and crumbled bacon over each crescent triangle.  Roll up with point under.  Bake at 375º for 12-15 minutes.
 

Ham Appetizer Crescents
6 1/4 oz. Chopped canned ham
   1/2 c. mayonnaise
 1 tbsp. Chopped onion
 1 tbsp. Lemon juice
 1 tsp. Mustard
 1 tsp. Horseradish
 1 tsp. Dried parsley
   1/8 tsp. Pepper
In a medium bowl,  mix together ham, mayonnaise, onion, lemon juice, mustard, horseradish, parsley, and pepper. Let sit.  Meanwhile….mix
 2 cups bisquick and 1/2 cup water to form a dough.  Roll out to 14 inch circle.  Spread with ham mixture.  Cut into 30 wedge shaped sections.  Roll up beginning with wide part.  Bake at 375º for 12-15 minutes.

Crescent Pizza Bake
 2 tubes crescent rolls
1 1/2 lb. Hamburg
 1 can pizza sauce
 1 c. shredded cheddar
 1 c. shredded mozzarella
Unroll one tube crescent rolls an 13 x 9 inch greased pan.  Press to seal.  In a skillet, brown Hamburg; drain.  Sprinkle over dough and top with pizza sauce and sprinkle with cheese.  Unroll remaining dough.  Place over cheeses and seal.  Bake at 350º for 30 minutes or until browned.

Chicken Salad Croissants
 2 c. cooked chicken
 1 c. cubed Swiss cheese
 1 c. sweet pickle relish
   2/3 c. mayonnaise
 1 tbsp. Parsley
 1 tsp. Lemon juice
   1/2 tsp. Salt
   1/8 tsp. Pepper
 1 roll refrigerated crescent rolls
In a medium bowl, blend first 8 ingredients.  Unroll crescent roll dough...leave in one piece.  Spoon chicken salad down center third of dough lengthwise.  Fold remaining outside thirds over salad.  Bake at 375º for 12-15 minutes.

Ham and Cheese Crescents
 1 package sliced ham, chopped
 1 small onion, chopped
   1/2 c. shredded cheddar cheese
1 1/2 tsp. Dijon mustard
 Salt and Pepper
 1 roll refrigerated crescent rolls
Divide dough; press into greased muffin pans.  Spoon ham mixture on top of dough.  Bake at 350º for 15-18 minutes.
Chicken Cheddar Crescents
 2 pkg. Refrigerator crescent rolls, unwrapped on
   baking sheet
 1 c. sour cream
 1 c. salsa
 2 tbsp. Mayonnaise
Stir in 4 cups cubed chicken, 2 cups shredded cheddar, 1 cup chopped mushrooms.  Mix and pour over crescents.  Seal and bake at 375º for 15-20 minutes.

Franks and Crescents
Wrap crescent arounf a hot dog and bake.

Orange Coconut Dessert Crescents
 1 tube crescent rolls, seperated.  Spread softeded butter over each triangle.  Combine 1/3 cup flaked coconuut, 1/3 cup sugar, and 1 tablespoon shredded orange peel.  Set aside 2 tablespoonsful for topping.  Sprinkle mixture over crescents.  Roll up point side down.  Bake at 375º 16-18 minutes.
Glaze:
Blend together 1/4 cup sugar, 1/4 cup sour cream, 2 tablespoons orange juice and 2 tablespoons butter.  Boil 3 minutes or until glossy.  Cool slightly and brush over warm rolls.  Sprinkle with remaining coconut and orange peel mixture.

Beef and Cabbage Crescents
 1 lb. Ground beef, browned and drained
 1 onion, sau'ted
 Salt and Pepper to taste
 1 can sauerkraut
In medium sauce pan combine beef, onion, salt, pepper, and sauerkraut.  Heat thorugh.
Open 1-2 cans refrigerated crescent rolls.  Separate.  Spoon ground beek mixture over one crescent roll...top with anouther and seal edges.  Bake 350º for 10 minutes or until done.

Savory Rounds Crescent
   2/3 c. parmesan cheese
   1/2 c. mayonnaise
   1/4 tsp. Basil
   1/8 tsp. Garlic powder
   1/8 tsp. Oregano
 Dash salt
In a small bowl, mix together  parmesan cheese, mayonnaise, basil, garlic powder, oregano and salt.  Open a roll or refrigerator biscuits and separate busciuts.  Pat out each bicsuit to a three inch circle.  Spread withcheese mixture.  Bake at 350º for 10-12 minutes.

Tomato Pizza Bread
 1 refrigerated pizza crust, unrolled.  Bake at 400º for 6-8 minutes or until lightly browned.  Sprinkle with 2 cloves minced garlic, 1/2 teaspoon oregano and 1/2 cup mozzarella.  Arrange  tomato slices over cheese and top with another 1/2 cup mozzarella cheese.  Sprinkle with Italian seasoning and bake 10 minutes at 400º.

Crescent Ham and Egg Pie
 1 tube crescent rolls
 2 c. cheddar cheese, divided
   1/2 lb. Bacon, crumbled
 1 c. cooked ham
 4 eggs
 1/3 c. milk
Separate crescent rolls and place in a 9 inch pie plate with points in the center; seal.  Mix together half the cheese, bacon, ham, eggs and milk.  Pour over crescents.  Top with remaining cheese.  Bake at 350º for 20-25 minutes.

Cherry Cream Cheese Crescent Braids
 1 tube crescent rolls
   1/4 c. whipped cream cheese
   1/3 c. cherry preserves
   1/2 c. confectioners’ sugar
   2-3 tsp. Milk
   1/4 tsp. Almond extract
Heat oven to 375º.  Spray large cookie sheet with nonstick cooking spray.  Unroll dough into 2 long rectangles.  Place dough on sprayed cookie sheet; overlap long sides to form 13 x 7 inch rectangle.  Firmly press perforations and edges to seal.  Spread cream cheese in 2 inch strip lengthwise down center of dough.  Top with preserves.  Make cuts 1 inch apart on each side of rectangle just to edge of filling.  Alternating from side to side; fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.  Bake at 375º for 18-22 minutes.

Ham Crescents
Unroll crescent roll dough into 4 long rectangles.  Seal.  Top with 4 slices of ham spread with mustard and sprinkle with shredded cheese.  Start at the long side and roll up jellyroll fashion.  Cut in 1/2 inch slices.  Place on greased baking sheet and bake 10-15 minutes or until golden.
 

Melt in Your Mouth Crescent Rolls
   1/2 c. packed brown sugar
   1/2 c. butter, melted
   1/4 c. corn syrup
Mix and spread in 2   8”baking pans.  Unroll crescent dough.  Leave in rectangle shape and seal perforations.  Combine 2/3 c. chopped pecans, 1/4 c. sugar and 1 tsp. Cinnamon.  Spread over dough.  Roll dough up in jelly roll fashion.  Cut into 16 slices.  Place over sugar mixture in pans.  Bake at 375º for 13-17 minutes.
 
 

Crumb Cake

 
  English Crumb Cake
 1 1/2 cups all-purpose flour
 1 cup granulated sugar
 1 tablespoon butter or margarine, chilled
 1 cup milk
 1 large-size egg
 2 teaspoons baking powder
 1 tablespoon ground cinnamon for topping
Position the rack to the center of the oven and preheat to 350 degrees F.  Lightly grease a 9-inch square baking pan.  In a large-sized bowl, using a fork, blend together the flour and sugar. Then using your hand, cream the butter between your thumb and index finger.  Do this until the mixture resembles a fine crumb.  Reserve two tablespoonful of this mixture into a cup.  To the remaining mixture in the bowl, add the milk, egg and baking powder.  Then using an electric mixer on high speed, or a wire whisk, beat until smooth.  (the blended mixture should resemble a thin sweetened condensed milk.)  Pour the mix into the prepared baking pan.  Add the cinnamon to the reserved mixture in the cup and sprinkle evenly over the top.  Bake for 20 to 25 minutes, or until an inserted cake tester or pointed knife is removed clean.  Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting into squares and serving hot, warm or cold.
Baking note: The mixture may also be made into small bite size cakes.  Using a 1/8 cup (2 tablespoons) drop the mixture into a
lightly grease 2-inch size muffin baking pan, and sprinkle the cinnamon mixture over the top.  After this cake is made, it keep
very well if covered.  It will be as moist on the second day as it was on the first.

Old Fashioned Crumb Cake
 1/2 cup shortening
 1 1/2 cups brown sugar
 2 1/2 cups sifted all purpose flour
 2 1/2 tsp baking powder
 1 tsp cinnamon
 1 tsp salt
 1 beaten egg
 3/4 of milk
Mix shortening, sugar, and 2 cups of flours until it is crumbly and fine. Reserve 3/4 of this mixture and set off to side. Sift
the rest of the flour and add to it the baking powder, cinnamon, and salt.  Combine the crumb mixture. Add the egg and milk, mixing well. Pour into an 8 inch baking pan that has been lined with oiled parchment paper. Take the reserved crumbs and sprinkle it on top of the cake.  Bake in 375F oven for 35 - 40 minutes.

CRUMB CAKE
 1 1/2 c. brown sugar
 2 c. flour
 1/2 c. shortening (or butter)
 1/2 t. salt
 1 c. sour milk
 1 t. soda
 1 t. vanilla
Mix first 4 ingredients together in crumb form.  Save 1/2 c. to  put on top.  Add last 3 ingredients to remaining ingredients.  Mix well and put in small, 8"-9" square baking pan (I spray it with PAM).  Bake at 325 degrees F. for 45 minutes or until it springs
back when touched in the middle or a toothpick comes out clean.
Note:  Half the flour could be replaced with whole wheat for a more wholesome cake.  This recipe is so old that it uses lard instead of shortening or butter in the original recipe, but I've never used anything but unsalted butter.
 

Streuselkuchen (Crumb Cake)
Topping:
    1/4 c  Brown sugar
      1 c  Flour; unbleached, unsifted
Cake:
    1/4 c  Sugar
      1 pk Yeast; dry
    1/2 c  Butter or margarine
    1/4 c  Sugar
      2 t  Cinnamon
    1/2 c  Butter or margarine
  2 1/4 c  Flour; unbleached, unsifted
    1/4 t  Salt
    3/4 c  Milk
      1 large egg
TOPPING: For topping, mix sugars, cinnamon and flour.  Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F).  Gradually add to dry ingredients; beat 2 minutes.  Beat in egg and 1 cup flour.  Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake.
 
 
Sara Lee Crumb Cake
2 cups sifted flour
2 cups light brown sugar, packed
1/2 cup margarine
1 egg, well beaten
1/2 cup additional flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 cup milk
Powdered sugar
Mix sifted flour, sugar, and margarine until crumbly.  Set aside 1/2 cup of this mixture.
To the remaining crumb mixture add remaining ingredients as given above.  Beat well with mixer on low speed.
Spread evenly in a greased 8" square pan.  Spread reserved crumbs over top and bake at 350 degrees for 35 to 40 minutes or
until inserted toothpick comes out clean. Dust warm cake with powdered sugar before cutting.
   

Impossible Pies

Impossible Brownie Pie
 4 eggs
 4. oz. sweet cooking chocolate, melted and cooled
   1/2 c. baking mix
   1/2 c. brown sugar
   1/2 c. sugar
   1/4 c. butter, softened
   3/4 c. nuts, chopped
Heat oven to 350°.  Grease a pie plate.  Beat all ingredients except nuts until smooth.  Pour into pie plate, sprinkle with nuts.. bake 30-35 minutes or until a knife inserted in center comes out clean.  Serve with ice cream.

Oven Fried Chicken
 1 tbsp. butter
   2/3 c. baking mix
1 1/2 tsp. paprika
1 1/4 tsp. salt
   1/4 tsp. pepper
3 lb. broiler chicken, cut up
Heat oven to 425°.  Melt butter in 13” x 9” pan.  Mix dry ingredients in zip top bag.  Shake chicken in bag until well coated.  Place chicken skin sided down in pan.  Bake uncovered 35 minutes.  Turn bake 5 minutes or until done.

Impossible Taco Pie
 1 lb. ground round
   1/2 c. onion, chopped
 1 env. taco seasoning mix
1 1/4 c. milk
   3/4 c. baking mix
 3 eggs
 2 tomatoes, chopped up
 1 c. monterey jack cheese
Heat oven to 400°.  Grease a 10” pie plate.  Cook and stir beef and onion over medium heat until beef is brown; drain.  Stir in seasoning mix.  Spread in pie plate.  Beat milk, baking mix and eggs together until smooth.  Pour into pie plate.  Bake 25 minutes.  Top with tomatoes.  Sprinkle with cheese.  Bake until knife inserted  comes out clean (8-10 minutes longer).  Cool 5 minutes.  Serve with a dollop of sour cream, chopped tomatoes and shredded lettuce if desired.
 

Impossible Lasagna Pie
 1 lb. ground round
 1 tsp. dried oregano
   1/2 tsp. basil
 6 oz. tomato paste
 1 c. mozzarella cheese, shredded
   1/2 c. cottage cheese
   1/4 c. Parmesan cheese, grated
 1 c. milk
   2/3 c. baking mix
 2 eggs
 1 tsp. salt
   1/4 tsp. pepper
Heat oven to 400°.  Grease a 10” pie plate.  Cook and stir beef over medium heat until brown; drain.  Stir in oregano, basil, tomato paste and 1/2 cup mozzarella cheese.  Layer cottage cheese and parmesan cheese in plate.   Spoon beef mixture over top.  Beat milk, bisquick, eggs, salt and pepper until smooth.  Pour into pie plate.  Bake 30-35 minutes.  Sprinkle with remaining cheese.  Cool 5 minutes.

Chili Biscuits
 2 c. baking mix
   2/3 c. milk
 1 tsp. chili powder
Mix bisquick, milk and chili powder until soft dough forms,  beat virorously 30 seconds.  If dough is too sticky gradually mix in enough baking mix to make dough easy to handle.  Turn onto well floured surface.  Knead 10 times.  Cut into 12 two inch round circles.  Arrange circles over chili mixture.  Bake uncovered at 375° 15 minutes.

Impossible Bacon Pie
    12 slices bacon, fried crisp and crumbled
 1 c. Swiss cheese, shredded
   1/3 c. onion, chopped
 2 c. milk
 1 c. baking mix
 4 eggs
   1/4 tsp. salt
   1/2 tsp. pepper
Heat oven to 400°.  Grease a 10” pie plate.  Sprinkle, bacon, cheese, and onion in bottom.  Beat remaining ingredients until smooth.  Pour into pie plate.  Bake 35-40 minutes or until done.  Cool 5 minutes.
 

Velvet Crumb Cake
1 1/2 c. baking mix
   1/2 c. sugar
 1 egg
   1/2 c. water
 2 tbsp. shortening
 1 tsp. vanilla
 Broiled Topping (Below)
Heat oven to 350°.  Grease and flour an 8” x 8” pan.  Beat all ingredients except topping on low speed - 30 seconds.  Beat on medium speed 4 minutes.  Pour into pan.  Bake 30-35 minutes.  Cool slightly, spread with topping.  Set in oven and broil 3” from heat until golden brown.
Broiled Topping:  Mix 1/2 cup flaked coconut, 1/3 cup brwon sugar, 1/4 cup chopped nuts, 3 tablespoons softened butter and 2 tablespoons milk.  Mix ingredients together and spread over cake.

Impossible Buttermilk Pie
1 1/2 c. sugar
 1 c. buttermilk
   1/2 c. baking mix
   1/3 c. butter, melted
 1 tsp. vanilla
 3 eggs
Heat oven to 350°.  Grease a 9” pie plate.  Beat all ingredients until smooth.  Pour into pie plate.  Bake 30 minutes or until done.  Cool 5 minutes.  Serve with fresh fruit.

Impossible Banana Cream Pie
 1 c. milk
   1/3 c. butter, melted
  1 tsp. vanilla
 3 eggs
1 1/2 c. sugar
   1/2 c. baking mix
 2 bananas, sliced
 2 c. whipped cream
Heat oven to 350°.  Grease a 9” pie plate.  Mix first 6 ingredients until smooth.  Pour into pie plate.  Bake 30 minutes or until done.  Arrange banana slices on top.  Spread with whipped cream.
 

Impossible Cheeseburger Pie
 1 lb. ground beef
1 1/2 c. onion, chopped
1 1/2 c. milk
   3/4 c. baking mix
 3 eggs
   1/2 tsp. salt
   1/4 tsp. pepper
 2 tomatoes, chopped
 1 c. cheddar cheese, shredded
Heat oven to 400°.  Grease a 10” pie plate.  Cook and stir beef and onion over medium heat until beef is brown; drain.  Spread in pie plate.  Beat milk, eggs, salt and pepper until smooth.  Pour into plate.  Bake 25 minutes.  Top with tomatoes,  sprinkle with cheese.  Bake 5-8 minutes more.

Impossible Dumplings
Mix 2 cups  baking mix and 2/3 cup milk until soft dough forms.  Drop dough by spoonfuls into boiling mixture; reduce heat.  Simmer uncovered 10 minutes.
Dill Dumplings:  Mix 3/4 teaspoon dill weed into dough.
Herb Dumplings:  Mix 1 teaspoon dried sage into dough.
Parsley Dumplings:  Mix 1 teaspoon parsley flakes into dough.
Sour Cream Chive:  Substitute sour cream for milk and mix 3 tablespoons dried chives into dough.

Impossible Cheesecake
   1/2 c. sugar
   1/2 c. baking mix
 2 eggs
    16 oz. cream cheese, cut into 1” cubes
 2 tsp. vanilla
   1/2 c. lemon peel, grated
Heat oven to 350°.  Grease a 9” pie plate.  Place all ingredients into a blender.  Blend on high speed 3 minutes.  Pour into pie plate.  Bake just until puffed and center is dry.  Top with:
 1 c. sour cream
 2 tbsp. sugar
 2 tsp. vanilla
Refrigerate 3 hours and serve with sweetened fresh fruits.

Honey Pancakes
 2 c. baking mix
 1 c. milk
 2 tbsp. honey
 1 egg
Beat all ingredients until smooth.  Pour by scant 1/4 cupfuls onto hot griddle (grease if necessary).  Cook until pancakes are dry around the edges.  Turn; cook until golden.  Serve with Honey-Cinnamon Syrup.
Honey-Nut Pancakes: Increase milk to 1 1/4 cups; stir in 1/3 cup chopped walnuts or pecans.
Honey-Nut Syrup:  Heat 3/4 cup honey, 1/2 cup margarine and 1/2 teaspoon cinnamon, stirring occasionally, until hot.

Maple-Bacon Oven Pancake
1 1/2 c. baking mix
1 1/2 c. cheddar or American cheese, shredded
   3/4 c. milk
   1/4 c. maple flavored syrup
 1 tbsp. sugar
 2 eggs
    12 slices bacon, cooked crisp and crumbled
Preheat oven to 425°.  Grease and flour a 13” x 9” baking dish.  Beat baking mix, 1/2 cup cheese, the milk, syrup, sugar and eggs with a wire whisk until only small lumps remain.  Pour into dish.  Bake uncovered until a toothpick inserted comes out clean, 10-15 minutes.  Sprinkle with remaining cheese and the bacon.  Bake uncovered until the cheese is melted, 3-5 minutes longer.  Serve with syrup.

Praline Pan Biscuits
   1/3 c. butter
   1/3 c. brown sugar
   1/2 c. pecans, chopped
 2 c. baking mix
   1/2 c. water
Preheat oven to 425°.  Heat butter and brown sugar in a saucepan until melted.  Pour into a 9” round pan; sprinkle with pecans.  Mix baking mix and milk until dough forms; beat 30 seconds.  If dough is too sticky, gradually mix in more baking mix.  Turn onto floured cupboard.  Knead 10 times.  Divide dough into 12 equal parts; gently shape each part into a ball.  Place balls on top of brown sugar mixture in pan.  Bake until golden, 15 minutes.  Invert pan.  Let cool.
 

Easy Drop Danish
 2 c. baking mix
   1/4 c. butter, softened
 2 tbsp. sugar
   2/3 c. milk
   1/4 c. raspberry preserves (or any flavor)
 Glaze
Mix baking mix, butter and sugar until crumbly.  Stir in milk until dough forms; beat 15 strokes.  Drop by rounded tablespoonfuls about 2” apart onto a lightly greased cookie sheet.  Make a shallow well in the center of each with back of spoon; fill with 1 teaspoon preserves.  Bake 10-15 minutes or until golden.  While warm drizzle with glaze.
Glaze:  Beat 2/3 cup confectioner’s sugar with 1 tablespoon water and 1/4 teaspoon vanilla until smooth.

Nut Twists
 2 c. baking mix
   1/4 c. milk
 2 tbsp. sugar
 1 egg
 2 tbsp. butter, softened
   1/4 c. walnuts, chopped fine
 2 tbsp. brown sugar
 Glaze
Preheat oven to 400°.  Mix baking mix, milk, sugar and egg until a dough forms; beat 20 strokes.  Turn onto well dusted surface.  Knead 10 times.  Roll  dough into 12” square; spread with butter.  Mix walnuts and brown sugar; sprinkle evenly over butter.  Fold dough into thirds; press edges together to seal.  Cut crosswise into 1” strips.  Twist ends of strips in opposite directions.  Place on greased cookie sheet; press ends onto cookie sheet to fasten securely.  Bake until golden, 10-12 minutes.  Cool 10 minutes and drizzle with glaze.
Glaze:  Beat 2/3 cup confectioner’s sugar with 1 tablespoon water and 1/4 teaspoon vanilla until smooth.

Banana Crunch Muffins
 1 egg
 2 c. baking mix
1 14 c. mashed bananas
   1/3 c. sugar
 3 tbsp. oil
 Crunch Filling
Preheat oven to 400°.  Grease 12 muffin cups.  Beat eggs; add remaining ingredients (except crunch filling) and stir until just moistened.  Fill each muffin cup 1/4 full.  Sprinkle with crunch filling, drop remaining batter over filling.  Bake 15 minutes or until golden.
Crunch Filling: Mix 1/3 cup chopped walnuts and 3 tablespoons brown sugar until crumbly.
 

Breakfast Pizza
    12 oz. bulk pork sausage
 2 c. frozen loose-pack hash brown potato
1 1/2 c. baking mix
   1/3 c. very hot water
 1 c. cheddar cheese, shredded
 1 c. monterey jack cheese, shredded
Preheat oven to 450°. Grease a 12” pizza pan.  Cook and stir pork sausage and potatoes until sausage is fully cooked; drain.  Mix baking mix and water until dough forms; beat 20 strokes.  Turn dough onto flour dusted surface; knead 60 times.  Press dough into pizza pan.  Spread sausage over crust; sprinkle with cheeses.  Bake on lowest rack of oven, 12-15 minutes, until crust is golden and cheese is bubbly.

Eggs, Broccoli and Biscuits
 2 tbsp. butter
 2 tbsp. baking mix
   1/2 tsp. salt
   1/4 tsp. pepper
 1 c. milk
 1 c. cheddar cheese, shredded
 4 hard cooked eggs, chopped coarse
    10 oz. pkg. chopped broccoli, thawed and well
         drained.
 1 c. baking mix
   1/4 c. milk
 2 oz. thin sliced deli ham
Preheat oven to 425°.  Grease an 8” square baking dish.  Heat butter in a 2 quart saucepan until bubbly; stir in 2 tablespoons baking mix, the salt and pepper until smooth.  Stir in 1 cup milk slowly.  Cook stirring constantly, until thickened; remove from heat.  Stir in cheese, eggs and broccoli; spread in baking dish.  Then...mix 1 cup baking mix and 1’4 cup milk until dough forms.   Dough will be dry.  Turn dough onto floured surface and knead 10 times.  Roll into a 12” x 5” rectangle.  Place ham on dough overlapping if necessary.  Roll up tightly, beginning at 5 inch side; pinch edge into roll to seal securely.  Cut into four      1 1/4” slices; place cut sides down on mixture in baking dish.  Bake uncovered 23-25 minutes or until biscuits are brown and egg mixture is bubbly.  Serves 4
 

 

  Potato Salads

POTATO SALAD
     4 medium sized red potatoes, boiled
     2-3 hard boiled eggs
     3/4 cup mayonnaise
     1 teaspoon yellow mustard
     3-4 chopped green onions
     1 teaspoon celery seed
     Salt/pepper to taste

     Cook potatoes whole, then let cool enough to peel and cut into cubes. Add rest of ingredients, chill.

 SOUR CREAM POTATO SALAD

     10-12 'new' potatoes
     2-3 sliced green onions
     salt/pepper to taste
     1 teaspoon parsley flakes
     1/2 cup sour cream
     3 tablespoons mayonnaise

     Boil potatoes whole. When done, slice into rounds, leaving skin on. Mix with rest of ingredients and chill.
     *******************

Old Fashioned Potato Salad
Ingredients:
     10 pounds potato
     1 dozen hard boiled eggs
     1 lg. onion
     6 kosher dill pickles
     1/2 jar (32oz) mayonnaise
     1 cup mustard
     1/2 cup Pickle juice
     Salt
     Directions:
     Peel and cube potatoes, cook until fork tender, drain and mash and season with salt to taste. Cut up onion,
     pickles, and eggs. Mix in with potato. Mix together mayonnaise, mustard and pickle juice. Pour into the potato
     mixture and refrigerate. Can be eaten warm but tastes better cold. You can adjust all ingredients to your taste.
     ******************

     Bacon Ranch Potato Salad
     Ingredients:
     3 pounds new potatoes (cut into 1/4-inch slices)
     1/3 cup cold water
     1/2 cup mayonnaise
     1/4 cup Ranch salad dressing
     1/4 tsp. salt
     1/4 tsp. pepper
     1/8 tsp. garlic powder
     6 slices bacon (cooked crisp and crumbled)
     1/2 cup celery slices
     1/2 cup red pepper strips
     1/2 cup sliced green onions
     Directions:
     Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until
     tender, stirring after 8 minutes; drain. Mix mayonnaise, ranch dressing, and seasonings in large bowl until well
     blended. Add potatoes and remaining ingredients; mix well. Refrigerate for at least 30 minutes before serving.
     Makes 8 cups.
     ******************

     Emeril's Roasted Potato Salad
     Ingredients:
     2 pounds new potatoes, quartered
     1 cup plus 2 tablespoons olive oil
     Salt
     Freshly ground black pepper
     1 egg*
     Juice of three lemons
     1 tablespoon chopped garlic
     1 tablespoon Creole Mustard
     1/2 cup chopped green onions
     1/2 pound bacon, chopped and browned until crispy
     1 cup chopped red onions
     4 hard-boiled eggs, peeled and sliced
     1 tablespoon finely chopped parsley leaves
     1 tablespoon finely chopped fresh dill
     Directions:
     Preheat the oven to 400 degrees F. In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil. Season the
     potatoes with salt and pepper. Place the potatoes on a baking sheet and roast for 35 to 40 minutes. Remove the
     potatoes from the oven and cool completely. In a food processor, fitted with a metal blade, add the egg, juice
     from one lemon, mustard, garlic, and green onions. Puree until smooth. Season the mixture with salt and pepper.
     With the machine running, slowly add the remaining olive oil until all of the oil is used and the mixture is thick.
     Reseason the mayonnaise with salt and pepper. In a large mixing bowl, toss the potatoes with the bacon, red
     onions, sliced eggs, parsley and dill. Season the mixture with salt and pepper. Stir in the mayonnaise and the
     remaining lemon juice. Mix thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

     *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or
     lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a
     type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other
     raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
     Avoid mixing yolks and whites with the shell."

     Yield: 6 to 8 servings
     ******************

     Creole Potato Salad
     Ingredients:
     3 lbs red skinned potatoes (you don't have to peel them)
     6 large eggs, hard boiled, peeled and chopped
     1 bunch scallions, chopped
     4 stalks celery, chopped
     juice of 2 lemons
     1/2 cup dill pickles, finely chopped
     1 cup good mayonnaise (NO Miracle Whip)
     2 T prepared yellow mustard
     1 tablespoon horseradish
     1 tablespoon Course salt
     2 teaspoons black pepper
     2 teaspoons cayenne pepper
     Directions:
     Cook potatoes whole starting in COLD water and cover. When potatoes are fork tender, run under cold water to
     stop the cooking process. When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and
     mix well. Serve chilled.
     ********************

     Cajun Potato Salad
     Ingredients:
     8 Cups potatoes, cooked, cooled, & cubed
     1/2 lb. bacon, crisp fried & crumbled, & drippings
     1 Cup chopped onion
     1 Cup chopped celery
     1/2 Cup chopped dill pickles
     1/2 Cup chopped sweet pickles
     3 Tbsp. yellow mustard
     Salt & pepper to taste
     2 Cups Mayonnaise
     2 tsp. Louisiana Hot Sauce
     Directions:
     Combine all ingredients in a large bowl. Serve warm or chilled.
     *******************

     French Style Potato Salad
     Ingredients:
     6 medium potatoes -- about 2 lb.
     1 clove garlic -- cut into halves
     1/4 teaspoon instant beef bouillon
     1/3 cup hot water
     1/3 cup dry white wine
     3 tablespoons parsley -- snipped
     Tarragon Dressing:
     3 tablespoons olive oil
     2 tablespoons tarragon vinegar
     2 teaspoons chives -- snipped
     1 teaspoon salt
     1 teaspoon Dijon mustard
     1/2 teaspoon dried tarragon
     1/8 teaspoon pepper
     Directions:
     To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to
     boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with
     garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add
     wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.

     To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with
     parsley. Garnish with tomato wedges if desired.
     *******************

     Mexican Potato Salad
     Ingredients:
     1 clove garlic, cut in half
     1 cup bread cubes
     1 tblsp. salad oil
     2 stalks celery, cut up
     1 medium onion, cut up
     1 medium carrot, cut up
     1/4 green pepper, seeded
     1/4 cup slad oil
     3 tblsp. vinegar
     1 tsp. salt
     1 tsp. chili powder
     2 cups (3 medium) diced cooked potatoes
     1 head lettuce, broken into chunks
     Directions:
     Saute' garlic and bread cubes in 1 tblsp. salad oil until bread is golden. Remove garlic and discard. Set bread
     cubes aside. Put cut up vegetables in blender container and cover with water. Cover container and run on high
     just until vegetables are coarsely chopped. Drain vegetables in colander or sieve; empty into a bowl. Put 1/4 cup
     salad oil, vinegar, and seasonings in blender container; cover and run on low just until blended. Pour over
     chopped vegetables; mix well. Add potatoes and toss lightly. Let stand 1 hour to marinate. At serving time, add
     lettuce and bread cubes; toss lightly. Makes 6-8 servings.
     ********************

     Spicy Potato Salad
     10 ounces red potatoes
     1/4 cup chopped celery
     1/4 cup diced red pepper
     2 tablespoons minced cilantro
     1/4 cup nonfat mayonnaise
     3 tablespoons nonfat sour cream
     2 tablespoons hot salsa
     1/4 teaspoon ground cumin
     Wash potatoes. Cover with water in large saucepan; bring to a boil and cook 15 minutes, until tender. Drain; cool
     completely. Peel and cut into 1/2-inch cubes. Combine with celery, pepper, and cilantro.

     Combine mayonnaise and remaining ingredients; mix well. Add to potato mixture; toss gently to coat potatoes.
     Cover and chill.
 

  Pudding Cakes

Chocolate Pudding Cake
 1 c. flour                           1/2 c. milk
 2 tsp. baking powder          2 tbsp. butter
 3 tbsp. cocoa                   1 tsp. vanilla
   1/2 tsp. salt                         1/2 c. nuts, chopped
Mix all ingredients except nuts.  When mixed thoroughly add nuts and spread in a greased 8” square pan.  Sprinkle with dry topping mix.
Dry Topping Mix:
   1/2 c. brown sugar            1/4 c. cocoa
   1/2 c. sugar
Mix all ingredients together and sprinkle over mixture in pan.  Pour over this mixture 1 1/2 cups boiling water.  Bake at 350 degrees for 45 minutes.
 

Brownie Pudding
 1 c. flour                          1/2 c. milk
   1/2 c. sugar                            2 tsp. oil
 2 tbsp. cocoa                      1 tsp. vanilla
 2 tsp. baking powder        1/2 c. nuts, chopped
   1/2 tsp. salt                            3/4 c. sugar
   1/4 c. cocoa
In a large mixing bowl stir together dry ingredients.  Add oil, milk, and vanilla.  Stir until smooth.  Stir in nuts.  Pour into ungreased 8” square pan.  Bake at 350° for 25-30 minutes or until done.

Bread Pudding
 4 eggs                                         1/2 tsp. cinnamon
 2 c. milk                                   1/2 tsp. vanilla
   1/3 c. sugar                                  1/4 tsp. salt
2 1/2 c. dry bread cubes
 raisins
Beat together eggs, milk, sugar, cinnamon, vanilla, and salt.  Place bread cubes in an 8” round bread pan.  Sprinkle raisins over bread.  Pour eggs mixture over all.  Bake in a 325° oven for 40-45 minuted or until a knife inserted comes out clean.
 

Chocolate Bread Pudding
      1 tbsp. butter
1 1/2 c. bread crumbs, loosely packed
 1 c. half and half
 1oz. unsweetened chocolate
 1 egg
   1/3. sugar
   1/8 tsp. salt
 1 tsp. vanilla
Preheat oven to 350°.  Melt butter.  Add bread crumbs. tossing with a fork to mix; set aside.  In a small saucepan combine half and half with with chocolate.  Whisk over low heat until mixture is thoroughly blended.  In a small bowl combine egg, sugar, salt, and vanilla; whisk to blend.  Add hot chocolate mixture slowly continuing to whisk.  Pour over bread crumbs; mix gently but thoroughly.  Pour into a small flat bottomed casserole dish.  Set dish in a pan containing 1/2” warm tap water.  Bake 25 -30 minutes or until a knife inserted in center comes out clean.  Serve with Hard Sauce.
 

Lemon Pudding Cake
 4 eggs, seperated
   1/3 c. lemon juice
 1 tsp. grated lemon peel
 1 tbsp. butter, melted
1 1/2 c. sugar
   1/2 c. flour
   1/2 tsp. salt
1 1/2 c. milk
 Whipped Cream
In a mixing bowl, beat egg yolks until thick and lemon colored, about 5-8 minutes.  Blend in lemon juice, peel and butter.  Combine sugar, flour and salt;  add alternately with milk, beating after each addition.  Beat egg whites until stiff; fold into batter.  Pour into a 1 1/2 quart baking dish; set in a pan of hot water.  Bake at 350° about 50 minutes or until lightly browned.  Serve warm topped with whipped cream.
 
 

Raspberry Cinnamon Bread Pudding
   1/2 c. sugar
 3 tbsp. cornstarch
    20 oz. frozen raspberries, thawed
12 -14 slices cinnamon bread, crusts removed, cubed
 1 c. whipping cream, whipped
In a medium saucepan, combine sugar and cornstarch; blend well.  Add reasperries; stir.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Remove from heat; cool to room temperature.   Line a 1 1/2 quart bowl with plastic wrap.  Place 1 layer bread cubes over bottom and halfway up sides of bowl.  Pour a small amount of raspberry sauce over bread.  Repeat alternating layers of bread and raspberry sauce, ending with bread on top.  Place plactic wrap over top of pudding.  Cover with a plate that fits tightly inside of bowl; place heavy object on top of plate to mold pudding.  Refrigerate pudding overnight.  To serve, remove plastic wrap; unmold onto serving plate.  Remove plastic wrap.  Frost sides of pudding with whipped cream.  Serves 8

Apple Bread Pudding with Vanilla Sauce
Pudding:
 4 c. soft white or whole wheat bread cubes
 2 c. thinly sliced apples, peeled
   1/4 c. raisins
 1 c. brown sugar
1 3/4 c. milk
   1/4 c. butter
 1 tsp. cinnamon
   1/2 tsp. vanilla
 2 eggs, beaten
Sauce:
   1/2 c. sugar
   1/2 c. brown sugar
   1/2 c. whipping cream
   1/2 c. butter
 1 tsp. vanilla
Heat oven to 350°.  Grease a 10” x 6” baking dish.  In a large bowl, combine bread, apples and raisins.  In a small saucepan, combine 1 cup brown sugar, milk and 1/4 cup butter.  Cook over medium heat until butter is melted, pour over bread mixture in bowl.  Let stand 10 minutes.  Stir cinnamon, vanilla and eggs.  Pour into prepared baking dish.  Bake at 350° for 40 - 50 minutes or until center is set and apples are tender.  For sauce:  combine sugars, whipping cream and butter in a small saucepan.  Cook over medium heat until mixture boils; stirring occasionally.  Stir in vanilla.  Serve warm over pudding.
 
 
 

Lemon Cake Pudding
Sift together into a bowl:
   1/4 c. flour, sifted
  1 c. sugar
   1/4 tsp. salt
Stir in:
1 1/2 tsp. lemon peel, grated
   1/4 c. lemon juice
 2 eggs, well beaten
 1 c. milk
Fold in:
 2 egg whites
Pour into 1 quart baking dish.  Set in a pan of water.  Bake at 350° for 50 minutes.
Variations:
Pineapple Cake Pudding - Follow above recipe except reduce sugar to 1/2 cup, use only 1/2 cup milk and only 1 tablespoon lemon juice.  Add 1/4 cup drained crushed pineapple and 1/4 cup pineapple juice.
Orange Cake Pudding - Follow above recipe except in place of lemon, use orange juice and rind.

Pina Colada Bread Pudding
 4 c. fresh bread cubes
 3 eggs
1 1/2 c. milk
    15 oz. cream of coconut, divided
 8 oz. crushed pineapple, well drained
 1 tsp. vanilla extract
   1/4 tsp. ground cinnamon
   1/4 tsp. nutmeg
 1 c. heavy cream
Preheat oven to 350°.  Place the bread cubes in an 8” greased square baking dish.  In a medium bowl, combine the milk, egg, 1 cup cream of coconut, the pineapple, vanilla, cinnamon and nutmeg; mix well.  Pour over the bread cubes, making sure the bread is completely moistened.  Bake for 55 - 60 minutes, or until a toothpick inserted in center comes out clean.  Meanwhile, in a small bowl, with an electric mixer on medium speed, combine the heavy cream and the remaining cream of coconut just until stiff.  Serve over the warm bread or serve both chilled.

Caramel Pecan Bread Pudding
    12 vanilla caramels, unwrapped
    14 oz. sweetened condensed milk
 2 tbsp. butter
 2 tsp. vanilla extract
   1/4 tsp. salt
 2 c. water
 3 eggs
 8 slices bread, torn into 1 inch pieces
   1/2 c. chopped pecans
Preheat oven to 350°.  In a medium-sized saucepan, combine the caramels, sweetened condensed milk, butter, vanilla and salt over low heat, stirring occasionally, until the caramels are malted.  Remove the saucepan from heat; set aside.  Place the water in a large bowl and beat the eggs into the water.  Add the caramel mixture;  mix well.   Stir in the bread cubes and pecans.  Let stand for 5 minutes, then stir again.  Pour into a greased 8” square baking pan and bake for 45 - 50 minutes or until a knife inserted in the center comes out clean.  Serve warm with whipped cream or ice cream.

Banana-Pecan Streusel  Bread Pudding
 4  med. ripe bananas, mashed
    12 oz. can evaporated milk
 3 beaten eggs
  1/2 c. sugar
 1 tbsp. vanilla
 2 tsp. cinnamon
   1/4 - 1/2 tsp. almond extracts
 2 large croissants, cut or torn into 1” pieces
  (about 5 cups)
   1/4 c. brown sugar
 2 tbsp. flour
 1 tbsp. butter, melted
   1/2 c. chopped pecans
 Whipped cream
Preheat oven to 350°F.  for pudding, in a large bowl stir together bananas, milk, eggs, sugar, vanilla, 1 teaspoon of the cinnamon, and the almond extract.  Place torn croissant pieces in a lightly greased 2 quart rectangular casserole; pour egg mixture evenly over croissants.  Press pieces into egg mixture to moisten.
For Streusel:  In a small bowl combine brown sugar, flour,  butter and remaining  1 teaspoon cinnamon.  Stir in pecans.  Sprinkle streusel topping over croissant mixture.  Bake for 40 to 45 minutes or until slightly puffed and a knife inserted into center comes out clean.  Let stand 30 minutes. Serve warm with whipped cream.  Serves 10
 
 

Caramel Apple Breakfast Pudding
 2 lg. tart apples (Granny Smith)
   3/4 tsp. ground cinnamon
   1/2 c. brown sugar
 2 tbsp. corn syrup
 2 tbsp. butter
   1/4 c. pecan pieces
 3 beaten eggs
1 1/4 c. milk
 1 tsp. vanilla
   1/4 tsp. ground nutmeg
 Italian or French Bread
   Peel, core and slice apples (you should have 2 cups).  In a small saucepan combine apple slices and 1/4 cup water.  Bring to a boil; reduce heat.  Cook, covered overmedium-low heat for 5-7 minutes or till apples are tender, stirring occasionally.  Drain.  Transfer to a small bowl and stir in cinnamon.
   In the same saucepan combine brown sugar, corn syrup and butter.  Cook and stir over medium heat till mixyure comes to a boil.  Remove from heat.  Pour mixture into 2 quart baking dish.  Sprinkle pecans over all.
   In a medium mixing bowl combine the eggs, milk, vanilla and nutmeg.  Arrange a layer of half the bread slices  in the baking dish atop the caramel mixture, trimming bread to fit.  Spoon cooked apples evenly over bread layer.  Arrange remaining bread slices on top.  Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely.  Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours.
   At serving time, remove the plastic wrap.  Bake, uncovered, in a 325°F oven for 40 - 45 minutes or till a knife comes out clean.  Remove from oven.  Run a knife around edge to loosen.  Let stand 15 minutes.  Carefully invert pudding onto a platter.  Serve.

Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce
 8 c. raisin-egg challah bread, cubed
 2 apples, peeled and cubed
 6 egg yolks
 3 whole eggs
1 1/2 c. sugar
   1/4 c. brown sugar
 1 c. heavy cream (you can use non dairy creamers)
 1. c. whole milk
 1 tbsp. vanilla
   1/2 tbsp. cinnamon
 2 tbsp. butter
Peel and cube the apples.  In a saute’ pan melt the butter, then add the apple cubes and brown sugar and saute’ until soft.  Remove from heat.  In a 10 x 8 inch baking pan, layer bread cubes and apple cubes.  In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla, and cinnamon and beat well.  Pour mixture over bread and apple cubes and allow to sit 15 minutes.  Place pan with apples and bread in a a larger pan and fill with water to 1” of the top.  Bake in 350°F oven for 35 minutes or until knife comes out clean.  Allow to cool then cut into squares and serve with Orange Butterscotch Sauce...you may also drizzle with melted vanilla ice cream.
Orange Butterscotch Sauce
 2 tbsp. unsalted butter
   1/4 c. brown sugar
   1/4 c. orange liqueur
 1 orange squeezed
   1/4 c. heavy cream
In saucepan, melt butter, then add brown sugar and allow to bubble.  Add orange liqueur and fresh orange juice and allow to reduce to half.  Add heavy cream and reduce until slightly thickened.  Serve over bread pudding.
 
 

Pears and Pound Cake Bread Pudding
 4 whole eggs
 2 egg yolks
   3-4 c. sugar
    Pinch salt
 5 c. half and half
 1 half of vanilla bean, split and seeds scraped
     out; set  aside
 2 lbs. pear, peeled, cored, and cut into 1/2 inch
      pieces
 6 slices pound cake, cut into 1 inch pieces
   1/2 tsp. nutmeg (extra for garnish)
   1/2 c. whipping cream, whipped with 1 tbsp.         confectioner’s sugar and a pinch of cinnamon
Preheat oven to 325°F.  Whisk together whole eggs, egg yolks, sugar, and salt.  Set aside. Put half and half and vanilla bean and seeds into heavy saucepan and scald.  Slowly whisk hot mixrure into egg mixture.  Cool, strain, and set aside.  Place chopped pears in bottom of a 2 quart casserole.  Arrange pound cake slices over pears.  Pour custard over all.  Sprinkle with nutmeg.  Bake, uncovered 1 hour.  A knife inserted in center should come out clean.  Serve in bowls topped with whipped cream.

Cocoa Biscuit Bread Pudding
 2 c. half  and half
   1/2 c. melted butter
 3 whole eggs
 1 c. sugar
   1/3 c. cocoa
    10 refrigerator biscuits, baked according to
   package directions
 Whipped Cream
Preheat oven to 350°F.  Mix together half and half and butter in saucepan.  Cook over medium heat 1 minute.  Set aside to cool. Mix together eggs, sugar and cocoa.  Beat 1 minute.  Slowly stir in half and half mixture.  Set aside.  Crumble biscuits into a greased shallow baking dish.  Add egg mixture.  Bake 35-40 minutes or until a knife inserted in center  comes out clean (cover loosely with foil if pudding begins to get too brown). Serve warm with whipped cream.
 

Cinnamon Rolls

Sweet Rolls
     In a mixing bowl combine 2 cups of flour and 1 package of active dry yeast.  Heat 1 cup milk, 1/3 cup sugar, 1/3 cup butter, and 1 teaspoon salt just until warm (115°); stir constantly.  Add milk to flour mixture. Add 2 eggs and beat on low speed for 1/2 minute.  Beat 3 minutes at high speed.  Stir in as much of  2 to 2 1/2 cups flour as you can with a spoon.  On a floured surface knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes).  Shape into a ball and place into a greased bowl; turn once.  Cover and let rise in a warm place until double in bulk.  Punch down.  Cover and let rise 10 minutes.
     Roll dougn out into a rectangule.  Brush melted butter over the surface and then sprinkle with a cinnamon sugar mixture.  Roll dough up jelly roll fashion.  Join the two ends and then with sissors make cuts approximately 1inch apart 2/3rds the way through dough.  Bake in a greased cookie pan with sides for 20-25 minutes at 375°

Soups

Potato Soup with Cucumber
 6 med. potatoes   3 c. cold water
1 1/2 tsp. salt     1 c. heavy cream
 1 c. milk     1 tbsp. onion, grated
 1 tsp. dill weed     1/4 tsp. pepper
 1 tbsp. butter    1 cucumber
In a large saucepan bring 3 cups water to a boil.  Add diced potatoes and cook until almost tender.  Then add cucumber (diced and without seeds).  Cook until cucumber is firm but tender.  Drain.  Add remaining ingredients and simmer for 5 minutes.  Serve

Keilbasa Bean Soup
 1 med. potato    3 c. water
 2 carrots, sliced   8 oz. keilbasa, sliced thin
 1 onion, diced    1 can bean and bacon
   1/3 c. celery, chopped    soup
In a large saucepan bring potato (diced) and carrot to a boil in 3 cups water.  Reduce heat and simmer 10 minute or until vegetables are tender.  Add keilbasa and bean soup.  Heat thoroughly.  Serves 6

Low Calorie Cream of Vegetable Soup
 2 c. chicken broth    1 c. rice, cooked
 3 c. any kind vegetables,  2 c. skimmed milk
  cut up
In a 3 quart saucepan over high heat, heat broth and vegetables until boiling.  Reduce heat to low, cover and let simmer until vegetables are tender.  Remove half of vegetables, broth to a blender and add rice.  Blend until smooth.  Return mixture to saucepan.  Stir in milk and heat through.  Serves 6

Vegetable Cheese Soup
 2 c. potatoes, cubed  1 lb. Velveeta cheese,
1 1/2 c. cold water     cubed
   1/2 c. carrots, sliced  9 oz. pkg. cooked string
   1/3 c. onion, chopped   beans
 salt and pepper     1/2 c. milk
        1 tsp. marjoram
Cook potato, carrots and onion in water until tender.  Add remaining ingredients and cook until cheese is melted.  Serves 6
 
 
 

Uncle Bud’s Favorite Sausage Stew
 1 tbsp. corn oil
 1 1/2 c. carrots, sliced
 2 med. apples, peeded and chopped
   1/2 c. onion, coarsely chopped
1 1/2 c. beef broth
 1 lb. keilsasa, cut into 1” slices and quartered
1 1/2 c. carrots, sliced
   1/4 tsp. salt
   1/8 tsp. pepper
 3 c. cabbage, shredded
 1 tbsp. cornstarch mixed with 2 tbsp. water
In a 3 quart saucepot heat corn oil over medium heat.  Add apples and onion; stirring frequently; cook 5 minutes or until tender.  Stir in broth, sausage, carrots, salt and pepper.  Bring to a boil.  Cover and reduce heat to a simmer for 30 minutes.  Stir in cabbage.  Simmer 10 minutes.  Re-stir cornstarch and water mixture; stir into stew.  Bring to a boil over medium heat stirring constantly and boil 1 minute.  Serve.  Serves 4

Broccoli Soup
 2 lg. onions, diced
 2 tbsp. butter
 1 med. head broccoli, cut up into small flourettes
   1 c. water
 4 chicken bouillon cubes
   1/4 tsp. garlic salt
 salt and pepper to taste
   3-4 c. milk
Cook onions in butter until clear, add remaining ingredients (except milk).  Simmer until tender.  Add milk.  Simmer until hot.  Do not boil.  Serves 6

Mom’s Bean Soup
 1 ham bone
 2 c. Great Northern Beans
 1 tbsp. salt
 1 tsp. pepper
 2 tsp. sugar
 4 medium potatoes, diced
 2 onions, diced
 2 carrots, diced
Put ham bone or chunks of ham, beans, salt, pepper and sugar in a large pan.  Cover with water.  Cook, simmering for 4 hours.  (Mom soaks her beans overnight and then adds the remaining ingredients).  Add remaining ingredients and cook until tender.  Add a dash of vinegar before serving.

Cheese Potato Soup
   5-6 potatoes, cooked and cubed
 5 tbsp. butter
 2 lg. onions, diced
 2 bay leaves
 1 tsp. dill seeds, crushed
 2 tbsp. flour
 2 c. milk
 6 oz. gouda cheese
 1 tbsp. paprika
 1 tbsp. Worcestershire sauce
Cook potatoes.  Melt 2 tablespoons butter and sauté onions along with bay leaves until golden.  Remove bay leaves.  Add the dill seed and potatoes.  Melt in the remaining butter and stir in flour.  Gradually add milk.  Stir and cook slowly.  Add remaining ingredients and simmer until heated.

Cream of Tomato Soup
    19 oz. tomato soup
  a few celery leaves, minced
   1/2 tsp. savory
2 1/2 c. milk
    1 lg. onion, chopped fine
 1 tbsp. sugar
 1 tbsp. corn starch
Simmer first 5 ingredients together for 20 minutes.  Mix cornstarch with 1/2 cup milk.  Add remaining milk; simmer over medium heat, stirring often, until it reaches a boil.  When ready to serve, pour this hot milk over hot tomatoes.  Stir quickly.  DO NOT BOIL.  If desired a half cup of cooked rice can be added with the milk.

Potato Mushroom Chowder
   1/2 c. onion, chopped  3 c. water
   1/4 c. butter     1 lb. mushrooms, sliced
 2 tbsp. flour    1 c. celery, chopped
 1 tsp. salt     1 c. potatoes, diced
   1/2 tsp. pepper      1/2 c. carrots, chopped
        1 c. half and half
          1/4 c. parmesan cheese
Sauté onion and butter, add flour, salt, and pepper to make a smooth paste.  Gradually add water, stirring constantly.  Bring to a boil.  Cook and stir 1 minute.  Add remaining ingredients except parmesan cheese.  Simmer 30 minutes.  Serve.  Sprinkle with parmesan cheese.  Serves 6

 
Broccoli and Cheese Soup
 2 c. celery, chopped
 1 c. onion, chopped fine
    10 oz. frozen broccoli, chopped
Cook broccoli, onion and celery in a small amount of water on high  heat until tender (6-8 minutes).  Then add:
 1 c. cottage cheese
 2 c. milk
 1 can cream of mushroom soup
   1/2 tsp. salt
   1/8 tsp. pepper
Blend all ingredients together.  Cook until thoroughly heated.  Serves 6

Cheese and Potato Wild Rice Soup
      2 c. wild rice
1 1/2 c. water
   1/2 lb. lean bacon, cut-up
   1/4 c. onion, chopped
 2 cans potato soup, diluted with 1/2 cup water
           and 1/2 cup milk
 1 qt. milk
2 1/2 c. American cheese, grated
Cook rice in water for 45 minutes or until done.  Drain.  Meanwhile fry onion and bacon together until bacon is cooked and onions are tender.  Add soup, milk and cheese; cook until heated through.

Tater Tuna Chowder
 6 slices bacon
   1/2 c. onion, chopped
 1 pkg. Au Gratin potatoes
 1 bay leaf, if desired
 2 c. hot water
1 1/2 c. milk
1 1/4 c. chicken broth
    15 oz. whole kernel corn, undrained
    12 oz. tuna, undrained
   2/3 c. evaporated milk
In large skillet fry bacon until crisp.  Remove bacon; drain on paper towels.  Reserve 2 tablespoons drippings in pan.  Add onions; cook until tender.  Add potato slices, seasoning packet, bay leaf, water, milk, chicken broth, and corn.  Simmer uncovered 20 minutes or until potatoes are tender, stirring occasionally.  Crumble bacon; stir in bacon, tuna and evaporated milk.  Heat gently, stirring frequently.  Do not boil.  Remove bay leaf.  Serves 6

New England Clam Chowder
 2 onions, peeled and minced
 3 tbsp. margarine
    20 oz. minced clams(canned) undrained
 2 c. potatoes, peeled and cubed
 2 c. milk
   1/8 tsp. black pepper
 1 c. light cream
   1/4 tsp. paprika
In a large saucepan stir fry onions in margarine until golden.  Drain liquid from clams into pan; add potatoes and pepper.  Cover and simmer 15 minutes or until potatoes are nearly tender.  Add clams, milk and cream.  Cover and simmer 10 minutes until just heated through.  Sprinkle with paprika; serve with crisp crackers.  Serves 6

Cheddar Chowder
 2 c. water    1/2 c. celery, diced
 2 c. potato, diced  1/4 c. onion, chopped
   1/2 c. carrot, diced       1 tsp. salt
White Sauce:
   1/4 c. butter
   1/4 c. flour
 2 c. milk
 2 c. cheddar cheese, grated
 1 c. ham, cubed
Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot.  Boil 12 minutes.  Meanwhile in a small saucepan make white sauce. Melting butter, add flour and stir until smooth.  Slowly add milk; cook until thickened.  Add grated cheese to white sauce; stir until melted.  Add white sauce and cubed ham to vegetables that have not been drained.  Heat through.  Serves 6

Mushroom Chowder
 1 lb. mushrooms, washed and diced
 2 onions, diced
   1/4 c. butter
   1/4 c. flour
 8 potatoes, peeled and diced
 2 tbsp. thyme
 4 c. half and half
   1/4 c. parsley
Sauté mushrooms and onion in butter until onions are translucent.  Stir in flour.  Place mixture in a saucepan and add potatoes, thyme and half and half.  Cover and simmer 20 minutes, stirring frequently.  When potatoes have softened, serve, topped with parsley.

Tomato Beef  Stew
 Add 1/2 pound browned hamburger, 1 cup cooked green beans, 1/2 cup cooked carrots and 1 teaspoon Worcestershire sauce to 1 can tomato soup that has been prepared with water.

Tomato French Onion Soup
 Prepare together 1 can tomato soup and 1 can French onion soup with water.  Top each serving with a toasted bread slice.

Creole Tomato Soup.
 Add 1/2 cup chopped green pepper, 1/2 cup chopped onion,  1/2 cup cooked shrimp, 1/2 cup cooked rice and a dash of hot pepper sauce to 1 can tomato soup prepared with water.

Pizza Soup
 Add 2 ounces sliced pepperoni and a pinch of Italian seasoning to a can of tomato soup prepared with water.

Mac’n Tomato Soup
 Add 1/4 pound browned hamburger, 2 teaspoons chili powder and 1/2 cup cooked elbow macaroni to 1 can tomato soup prepared with water.

Taco Soup
 Add 1/4 cup salsa to 1 can tomato soup prepared with water.  Top each serving with shredded cheddar cheese, crushed tortilla chips and sour cream.

Zesty Chicken and Rice Soup
 Add 1/2 cup cubed cooked chicken and 1 cup cooked rice to 1 can tomato soup prepared with water.

Tomato Mac’n Beef
 Add a quarter pound ground beef and 1 cup cooked elbow macaroni to 1 can tomato soup prepared with water.

Hearty Vegetable and Pasta Soup
 Add 3/4 cup cooked vegetables (celery, carrots and peas) and 1 cup cooked corkscrew macaroni to 1 can tomato soup prepared with water.

Tomato Garden Soup
 Add 1/4 cup chopped green pepper,  1/2 cup sliced mushrooms and 1 cup cooked rice to 1 can tomato soup prepared with water

Cream of Zucchini Soup
Sauté together:
 1 small onion, chopped
 1 tbsp. butter
Add:
 3 med. zucchini, coarsely chopped
 1 med. potato, coarsely chopped
 3 c. chicken stock
 1 tsp. rosemary
   1/2 tsp. thyme
   1/2 tsp. basil leaves
1 1/2 c. half and half
   1/2 tsp. pepper
Cook together until tender then process in food processor.

Dutch Chowder and Dumplings
1 1/2 c. cooked pork, cut in strips
   1/4 c. chopped onion
 2 tbsp. butter
    20 oz. condensed green pea soup
    15 oz. water
    10 oz. pkg. frozen mixed vegetables, cooked and
          drained
   1/4 tsp. nutmeg
    salt to taste
Brown pork and onions in butter.  Combine together with remaining ingredients.
Dumplings:
   1/2 c. baking mix
 2 tsp. parsley
 3 tbsp. milk
Stir together ingredients until they hold together.  Drop by tablespoonfuls over soup.  Cook until soup is heated and dumplings have cooked.

Franky Corn Chowder
1 1/4 c. water
 2 carrots, sliced thin
 1 lg. potato, diced
   1/2 green pepper, diced
    10 oz. cream style corn
 1 c. cheese whiz
 6 wieners, sliced
 Chopped parsley
Combine water, carrots, potato and green pepper in a medium saucepan.  Cook until tender.  Stir in remaining ingredients.  Cook until warmed through.

Chowder
 6 lg. potatoes, peeled and cubed
 1 tsp. salt
 1 lg. onion, diced
   1/4 c. butter
    28 oz. cream style corn
 4 bacon strips, cooked crisp and crumbled
 3 c. milk
 8 oz. Colby cheese, cubed
Place potatoes in a Dutch oven or soup kettle; sprinkle with salt and cover with water.  Bring to a boil.  Reduce heat; cover and simmer until potatoes are tender.  Meanwhile in a skillet, sauté onion in butter until tender.  Stir in corn and bacon; heat through.  Stir in corn mixture and cheese.  Heath through.  Yield: 3 quarts
 

Cheeseburger Soup
   1/2 lb. ground beef
   3/4 c. chopped onion
   3/4 c. shredded carrots
   3/4 c. diced celery
 1 tsp. dried basil
 1 tsp. dried parsley flakes
 4 tbsp. butter, divided
 3 c. chicken broth
 4 c. diced, peeled potatoes
   1/4 c. flour
 2 c. American cheese
1 1/2 c. milk
   3/4 tsp. salt
   1/4 tsp. pepper
   1/4 c. sour cream
In a 3 quart saucepan, brown beef; drain and set aside.  In the same pan, saute onion, carrots, celery, basil and parsley in 1 tablespoom butter until vegetables are tender, about 10 minutes.  Add broth, potatoes and beef, bring to a boil.  Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.  Meanwhile in a small skillet, melt remaining butter.  Add flour; cook and stir 3-5 minutes or until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk, salt, and pepper; cook and stir until cheese melts.  Remove from heat; blend in sour cream.  Serves 8

Mom’s Indian Corn Soup
 1 med. onion, chopped fine
   1/2 green pepper, chopped fine
 2 tbsp. butter
 1 lb. ground beef
 1 can cream style corn
 2 cans tomato soup
 2 tbsp. sugar
 1 tsp. salt
Saute onion and pepper in butter for 5 minutes.  Add meat; brown. stirring frequently.  Add cream style corn, tomato soup, sugar and salt.  Simmer 15 minutes.

Best Beef Stew
 1 onion
1 1/2 lbs. stew  beef
 3 tbsp. flour
Salt and Pepper
 2 Tbsp. oil
1 1/2 c. beef broth
   3/4 tsp. marjoram
 4 carrots
 4 potatoes, about 1 lb.
Chop onion.  Toss the beef with the flour and 1 teaspoon salt.  Heat the oil in a dutch oven on medium high.  Add the meat, in batched if necessary and brown on all sides..  Remove.  Add onion, cover and cook over low heat until siftened, about 5 minutes.  Return the meat to the pot with the stock and the marjoram.  Cover and simmer until the meat is tender, 1 1/2 to 2 hours.  Meanwhile halve the carrots lengthwise and then cut them crosswise into 1” chunks.  Add the carrots and potatoes to the pot with 1/2 teaspoon pepper.  Cook until vegetables are tender, 45-50 minutes.

Chicken Soup
3 1/2 lb.s broiler-fryer chicken
 3 qts. water
 1 med. onion, quartered
 4 celery ribs
 2 chicken boullion cubes
 2 parsley sprigs
 1 clove garlic
2 1/2 tsp. slat, optional
   1/2 c. thinly sliced carrots
   1/2 c.l chopped fresh parsley
 3 c. cooked rice
Place chicken in a large kettle with water; bring to a boil.  Reduce heat; add onion , celery, boullion, parsley, garlic and salt if desired.  Cover and simmer until chicken is tender.  Remove chicken; allow to cool.  Strain and reserve broth; discard vegetables.  Add carrots to broth and cook until tender.  Debone chicken; cut into cubes.  Add chicken and chopped parsley to broth; heat through.  Ladel into bowls add cooked rice to each bowl.  Yield: 14 servings

Zucchini Garden Chowder
 2 med. zucchini, chopped
 1 med. onion, chopped
 2 tbsp. minced fresh parsley
 1 tsp. basil
   1/3 c. butter
   1/3 c. flour
 1 tsp. salt
   1/4 tsp. pepper
 3 c. water
 3 chicken boullion cubes
 1 tsp. lemon juice
14 1/2 oz. diced tomatoes, undrained
    12 oz. evaporated milk
    10 oz. frozen corn
   1/4 c. grated Parmesan cheese
 2 c. shredded cheddar cheese
 Pinch sugar (optional)
In a dutch oven or soup kettle over medium heat, saute the zucchini, onion, parsley and basil in butter until vegetables are tender.  Stir in flour, salt and pepper.  Gradually stir in water.  Add the boullion and lemon juice; mix well..  Bring to a boil; cook and stir for two minutes.  Add tomatoes, milk and corn; bring to a boil.  Reduce heat; cover and simmer 5 minutes or until corn is tender.  Just before serving, stir in cheese until melted.  Yield: 8 servings

Cream of Tomato Soup
2 1/2 c. diced peeled tomatoes
   1/4 c. diced celery
   1/4 c. diced onion
 1 tbsp. oil
  2 tbsp. flour
 1 c. evapotated milk
 1 tsp.salt, optional
 3 tbsp. sour cream
 3 tsp. minced fresh parsley
In a saucepan, combine tomatoes, celery and onion; bring to a boil.  Reduce heat; cover and simmer for 15 minutes, stirring often.  Cool for 10 minutes; pour into a blender.  Cover and processuntil smooth.  In a lerge saucepan, heat oil; stir in flour until smooth.  Gradually add milk; bring to a boil.  Cook and stir for 2 minutes.  Gradually stir in tomato mixture.  Add salt if desired and pepper; heat through.  Top individual servings with  sour cream and parsley. Yield: 3 servings

Grandma’s Penicillin
   2-3 pound chicken, cut into pieces
 1 large onion, cut-up
1 1/2 quarts water (or enough to just cover chicken
      pieces in pot
 3 stalks celery
 3 medium carrots
 4 sprigs parsley
  1-2 tsp. salt
In a large pot combine chicken  and onions.  Add water.  Bring just to boiling; reduce heat.  Cover and simmer on medium heat for 1 hour.  Add celery, carrots, parsley, and salt.  Cook on low heat for 2 hours or until chicken is tender and falling off the bone.  Strain the soup through a colander.  Reserve meat for another use. Skim off fat before serving, if desired.  Serve broth alone or with noodles, rice, matzo balls or crackers.  Makes 5 cups.
 

Comfort Chicken Soup
 2 qts. water
 8 boullion chicken cubes
6 1/2 c. wide uncooked egg noodles
 2 cans cream of mushroom soup
 3 c. cooked chunk chicken
 1 c. sour cream
In a large pan, bring water and boullion to a boil.  Add egg noodles.  Cook until done.  Do not drain.  Add soup and chicken.  Heat, then take off heat and stir in sour cream.  Stir.  Serve.
 

Cream of Reuben Soup
1/2 c. beef broth
1 c. chopped corned beef
(about 1/4 lb.)
1/2 c. chicken broth
1/4 c. chopped celery
1 c. chopped Swiss cheese
1/4 c. chopped green pepper
3/4 c. sauerkraut
1 t. cornstarch
2 c. half-and-half
2 T. water
chopped chives
Combine broths and chopped vegetables in large pot and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, but not overcooked, about 5-6 minutes. Dissolve cornstarch in water, add to soup and continue cooking until it thickens. Drain, rinse and chop the sauerkraut. Remove soup from heat. Stir in corned beef, cheese and kraut, blending well. Melt butter in small pot over medium heat. Stir in half-and-half, then add this to the soup and blend until smooth. Heat, but do not boil, the soup. Garnish each serving with chives. Serves 8.
 

Beer Cheese Soup
3/4 c. butter
1/2 T. dry mustard
1/2 c. diced onion
1 c. grated Cheddar cheese
1/2 c. diced carrots
1 can or bottle of beer
1/2 c. flour
salt
4 1/2 c. chicken broth
pepper
2 T. Romano cheese
parsley
In a large pot, saute vegetables in butter until soft, but not browned . blend in flour, mustard and chicken broth, cook for 5 min. Blend in cheese and beer. Simmer gently for 10 min. Season to taste with salt and pepper, little bit of parsley. Serve with French bread and tossed salad for a great meal.
 
 
 
 
 
 

 
Quick Corn Chowder
1 can cream of potato soup
1/2 tsp. pepper
1 sm. can corn
4 slices of bacon
1 1/3 c. milk
2 green onions
1 T. butter
Combine soup, drained corn, milk, butter and pepper in saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. Cook and crumble the bacon, slice the green onions. Sprinkle each serving with bacon and onions. Makes 1 qt.

Quick Borscht
2 c. canned beets, shredded
1 c. shredded cabbage
1 c. chopped carrots
1 T. butter
1 c. chopped onions
1 T. lemon juice
3 1/2 c. boiling water
sour cream
1 can beef broth
Place beets, carrots and onions in large pot. Add water and cook 20 minutes. Add broth, cabbage and butter; cook uncovered 15 minutes. Add lemon juice. Pour into six bowls, and float a spoonful of sour cream on top of each.
 

Le Thourin
(French Cream of Onion Soup)
2 med. onions, thinly sliced
2 egg yolks
3 T. butter
1/4 c. heavy cream
1 1/2 T. flour
salt and pepper
4 c. milk croutons
Melt butter in pan; add onions and, stir to mix. Cover and cook slowly 10-12 min. until soft but not brown. Stir in flour. Pour in milk, add seasonings and bring to a boil, stirring. Cover and simmer 8-12 min. Be sure to simmer over low heat so it will not curdle. Mix egg yolks with cream until smooth in a small bowl. Stir in 2 T. of hot soup, mix well. Add a little more to bring the egg mixture up to the soup heat. Reheat carefully over low heat until slightly thickened. Taste for seasonings. Float a few croutons in each bowl. Serves 4.

 
 

French Onion Soup
3 lbs. onions chopped (I used Vidalia onions)
1/4 cup butter
1/4 cup flour
1 cup white wine
Swiss cheese
French bread
2-3 quarts chicken broth (2 large cans)
Fry onions in butter until brown (this takes an hour or more). While onions are browning, place chicken broth in a Dutch oven on medium heat. Add flour to onions and mix. It will be pasty; there should not be any lumps of flour. Add white wine and stir well. Add onion mixture to pot with chicken broth. Cook until broth is reduced to level before onions were added. When reduced, pour into crocks and place a slice of French bread on top. Drape two slices of Swiss cheese on top and broil until cheese is melted and slightly browned.
French Bread
Slice 5/8" thick, brush both sides with vegetable oil and place on cookie sheet. Sprinkle with grated Parmesan cheese and bake at 350 degrees for 10 to 15 minutes. You don't want the bread really toasted, but dried out like a crouton. Enjoy.

French Onion Soup (MOMS)
 3 medium onions, sliced
 2 tbsp. Butter
 4 cups beef bullion
 1 tsp. Worcestershire sauce
 Thin slices of French bread
Sauté onions and butter  in 2 quart saucepan.   Add bullion and Worcestershire sauce.  Heat through.  Pour into soup bowl.  Add slice of French bread.  Top with Swiss cheese, mozzarella cheese or parmesan cheese.  Put in microwave to melt cheese.  Serve.

Ruben Chowder
 1 tbsp. Butter, softened
 3 slices rye bread, toasted, buttered and cubed
    11 oz. Condensed nacho cheese soup
 3 c. milk
    14 oz. Sauerkraut, rinsed and drained
    12 oz. Deli corned beef, diced
 4 oz. Shredded mozzarella cheese
Combine condensed soup, milk, sauerkraut and corned beef in a saucepan.  Add cheese.  Stir until melted.  Top with cubed bread.
 
 

Creamy Tomato Soup
 1 medium onion, chopped
 2 tbsp. Butter
 2 cans (14 oz.) diced tomatoes, undiluted
 2 cans (10 oz.) tomato soup, undiluted
1 1/2 c. milk
 1 tsp. Sugar
   1/2 tsp. Basil
   1/2 tsp. Paprika
   1/8 tsp. Garlic powder
 8 oz. Cream cheese
In medium saucepan, saute onions in butter. Add tomatoes, tomato soup, milk, sugar, basil, paprika, and garlic powder.  Heat through.  Cube cream cheese and add to soup.  Heat soup until creame cheese begins to melt.  Serve.
 

Muffins

Banana White Chocolate Muffins
1 egg
1/4 cup vegetable oil
4 bananas, pureed
1/2 cup milk
2 cups all-purpose flour
1/4 cup sugar
2 Tablespoons baking powder
1/3 cup grated white chocolate
1/3 cup ground pecans
Preheat oven to 400 degrees. In a bowl, blend the egg, oil, banana, and milk. In a separate bowl, mix together the flour, sugar, baking powder, white chocolate, and pecans. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir moistened (do not over mix). Fill 16 greased muffin cups 3/4 full. Bake 15 to 20 minutes until tops are golden brown.
Tip: Put a few tablespoons of water in any unused muffin cups to protect the pan and keep the rest of the muffins moist.
Makes: 16 muffins.


Chocolate Applesauce Muffins
1 cup sugar
2 cups unsifted flour
chocolate chips for topping
1/4 cup oil
1-1/4 teaspoon baking soda
2 eggs
1 teaspoon cinnamon
2 Tablespoons cocoa
12 ounces unsweetened applesauce
Cream sugar, oil, and eggs. Add applesauce and mix well. Add remaining dry ingredients. Mix. Sprinkle with chocolate chips. Spoon into greased muffin tins. Bake 1 hour at 350 degrees.
Makes: about 3 dozen mini muffins.


Chocolate Cinnamon Muffins
1/2 cup buttermilk
3 Tablespoons canola oil
1 whole egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
2/3 cup firmly packed brown sugar
3 Tablespoons unsweetened cocoa
1/2 teaspoon cinnamon
1 teaspoon vanilla
In a small mixing bowl, add the buttermilk, oil, and egg. Mix with mixer at low speed and set aside. In a large mixing bowl, add the flour, baking soda, brown sugar, cocoa, and cinnamon. Mix with mixer on low speed. Add wet ingredients to dry ingredients; mix on low speed until completely blended, then 2 minutes at high speed. Add vanilla. Mix for 15 seconds. Pour into lined muffin pans. Sprinkle top with a mixture of brown sugar and cinnamon. Bake at 350 degrees for 20 minutes. Check with toothpick for doneness.


Brown Sugar Muffins
Ingredients:
1/4 cup shortening
1 cup milk
1 egg
2 Tablespoons sugar
1 teaspoon salt
3 teaspoons baking powder
2 cups all-purpose flour
Topping:
1/4 cup butter
1/2 cup brown sugar
1 Tablespoon molasses
1 teaspoon vanilla
Mix muffin batter by hand for fluffy muffins. Spoon muffins in deep muffin tin, not mini, to only half full. Put topping over muffin batter. Bake at 425 degrees for 20 to 25 minutes.
Yields: 12 muffins

Carrot Cake Muffins
Ingredients
1-3/4 cups all-purpose flour
2/3 cup firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Dash ground mace
1/2 cup crushed pineapple in juice
1/2 cup vegetable oil
1 egg, slightly beaten
1-1/2 teaspoons vanilla
2 cups shredded carrots
1/2 cup raisins
Preheat oven to 400 degrees. Grease twelve 3 x 1-1/4 inch (3-1/4 to 4-ounce) muffin cups. In large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and mace. In another bowl, stir together pineapple, oil, egg and vanilla until blended. Make a well in center of dry ingredients; add pineapple mixture and stir in just to combine. Stir in carrots and raisins.
Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or store in an airtight container at room temperature. These muffins freeze well.
Yield: 12 muffins

Chocolate Yogurt Muffins
3 cups flour
3/4 cup sugar
4 teaspoons baking powder
1-1/2 teaspoons salt
1 teaspoon cinnamon
1/2 cup cocoa
2 eggs, beaten
1 cup milk
1 teaspoon vanilla
1 container chocolate yogurt
1 cup melted, cooled butter
3/4 cup mini chocolate chips
Preheat oven to 400 degrees. Combine dry ingredients. In a separate bowl, combine eggs, milk, vanilla, yogurt, and butter. Add to dry ingredients. Stir in chocolate chips. Pour batter into greased muffin tins. Bake 15 to 18 minutes for medium muffins or 22 to 25 minutes for jumbo muffins.



Triple Berry Muffins
3 cups all-purpose flour
1-1/2 cups sugar
4-1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1-1/4 cups milk
1 cup butter or margarine, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh", strawberries
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 375°F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans: to wire racks. Yield: about 1-1/2 dozen. :

Cranberry Cream Cheese Muffins
1 package (3 ounces) cream cheese, softened
4 tablespoons sugar, divided
1 package (15.6 ounces) cranberry-orange quick bread mix
1 cup milk
1/3 cup vegetable oil
1 egg
In a small mixing bowl, beat the cream: cheese and 2 tablespoons sugar until: smooth; set aside. Place the bread mix: in another bowl. Combine the milk, oil: and egg; stir into bread mix just until moistened. Fill paper-lined muffin cups, one-fourth full with batter. Place 2 tea- : spoons cream cheese mixture in the: center of each; top with remaining batter. Sprinkle with remaining sugar. : Bake at 400°F for 18-20 minutes or until a toothpick comes out clean. Cool for I5 minutes before removing from pan to  a wire rack. Yield: 1 dozen.

Onion Cheese Muffins
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon pepper
Dash ground nutmeg
1-1/4 cups milk
1/4 cup butter or margarine, melted
1 egg
1/4 cup chopped green onions
1/4 cup shredded mozzarella cheese
1/4 cup grated Romano cheese
1/4 cup shredded Parmesan cheese
In a bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until mois- tened. Fold in the onions and cheeses. Fill greased jumbo muffin cups two- thirds full.  Bake at 400°F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield 6 muffins.  Muffins may be baked in regular-size muffin cups for 16-18 minutes; recipe makes 1 dozen.

Apple Streusel Muffins
1 package (6-1/2 ounces) apple cinnamon muffin mix*
1 large tart apple, peeled and diced
1/3 cup chopped walnuts
3 tablespoons brown sugar
4-1/2 teaspoons all-purpose flour
1 tablespoon butter or margarine, melted
GLAZE:
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Prepare muffin mix according to package directions; fold in apple. Fill greased muffin cups three-fourths full. In a small bowl, combine the walnuts, brown sugar, flour and butter; sprinkle over batter. Bake at 400°F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm muffins. Yield: 6 muffins.

Cheeseburger Mini Muffins
1/2 pound ground beef
1 small onion, finely chopped
2-1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup ketchup
3/4 cup milk
1/2 cup butter or margarine, melted
2 eggs
1 teaspoon prepared mustard
2 cups (8 ounces) shredded cheddar cheese
In a skillet cook beef and onion over medium heat until meat is no longer pink drain In a bowl combine the flour sugar, baking powder and salt. In an other bowl combine baking powder, ketchup, milk, butter eggs and mustard: stir into the dry ingredients Just until moistened. Fold in the beef mixture and cheese. Fill greased miniature muffin cups three fourths full.  Bake at 425°F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Refrigerate leftovers. Yield: 5 dozen

Coffee Cake Muffins
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
Combine the brown sugar, pecans and cinnamon; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. Bake at 400°F for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Yield: 1 dozen.

Raspberry Cornbread Muffins
3 cups all-purpose flour
1 cup cornmeal
1 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 eggs
1-1/2 cups milk
1 cup butter or margarine, melted
1/2 cup raspberry preserves
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the: eggs, milk and butter; add to dry ingredients and beat on low speed just until blended. Fill paper-lined muffin cups two-thirds full.
Bake at 350°F for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a reseal-able plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves. Yield: about 2 dozen.

Sausage Swiss Muffins
8 ounces pork sausage
1-3/4 cups biscuit/baking mix
3/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1 egg
1/2 cup milk
1/2 cup shredded Swiss cheese
In a small skillet, cook sausage over medium heat until no longer pink; drain. In a bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage. Fill greased muffin cups two- thirds full. Bake at 375°F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 9 muffins.

Chocolate Fudge Muffins
1 c. butter
4 squares semi-sweet chocolate
1 1/2 c. sugar
1 c. flour
1/4 tsp. salt
 4 eggs
 1 tsp vanilla
In small saucepan, combine and melt butter and chocolate. Set aside.  In a medium sized bowl, combine sugar, flour, and salt; make a well with these ingredients. Add the eggs and vanilla to the butter mixture then pour into dry mixture. Stir only until moistened. Pour into cupcake filled muffin cups 3/4’s full.
Bake at 350°F 20-25 minutes or until  springy when touched. Yield: 8 muffins

Banana Muffins
1/4 c. butter, softened
1/2 c. sugar
1 egg
2 tbsp. sour cream
2 small ripe bananas, mashed
2/3 c. flour
1/4 tsp. baking soda
Combine butter and sugar; beat until light and fluffy. Add egg; beat well.  Stir in mashed bananas. Combine flour and baking soda; add to creamed mixture.  Stir only until moistened. Fill paper-lined muffin cups 3/4’s full.  Bake at 350°F for 25 minutes or until springy to the touch. Yield: 8 muffins

Six Week Bran Muffins
5 1/2 c. raisin bran cereal                 
1 c. oil     
3 c. sugar                                      
4 eggs, beaten                                
5 tsp. baking soda
2 tsp. salt
1 qt. buttermilk
5 c. flour
Mix together in large mixing bowl.  Store in refrigerator for up to 6 weeks.  Extra raisins may be added.  To bake:  grease muffin pan.  Fill 3/4 full.  Bake at 400°f for 15-20 minutes.

Pineapple Muffins
4 tbsp. shortening
1/2 c. sugar
1 egg
1 1/2 c. flour
1/2 tsp. salt
3 tsp. baking powder
4 tbsp. pineapple juice
1/2 c. pineapple juice
Cream shortening and sugar together; add egg. Sift dry ingredients.  Add dry ingredients alternately with pineapple and juice; adding a little more liquid if necessary. Bake in greased tins at 375°F for 20 minutes or until springy when touched. Yield: 8 muffins

Feather Light Muffins
1/3 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. milk
Topping:
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter melted
In a medium sized mixing bowl, cream shortening, sugar, and egg. . Combine dry ingredients. Add to creamed mixture alternately with milk. Fill greased muffin cups 2/3’s full. Bake at 350°F for 20-25 minutes or until golden.  Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm. Yield: 8-10 muffin

Tropical Fruit Cakes
1 c. sweetened coconut flakes
1 c. dried banana chips
1/4 c. dark rum or orange juice
8 oz. crushed pineapple in juice
16 oz. poundcake mix
1/4 c. butter, melted
2 tsp. orange peel, grated
2 lg. eggs
1/2 c. pitted dates, chopped
1/4 c. pecans, chopped
Heat oven to 350°F.  Line 18 muffin cups with paper liners.  Reserve 1/4 cup coconut.  Toast remaining coconut as directed on package.  Place bananas in a zip top bag and coarsly crunch with a rolling pin.  Place in a small bowl, add rum and let soak 15 minutes.  Drain pineapple, reserving 1/4 cup of juice.  In a medium sized bowl with an electric mixer, beat poundcake mix, butter, orange peel, eggs and reserved pineapple juice until moistened.  Beat on medium speed 2 minutes.  Stir in toasted coconut, bananas and any rum not absorbed, the pineapple and the dates.  Spoon 1/3 cup batter into each muffin cup.  Mix reserved coconut and pecans.  Sprinkle over batter.  Bake 25 minutes or until a toothpick inserted comes out clean.  Cool 10 minutes before removing from pan.

Apple Cheese Muffins
1 1/2 c. flour
1/2 c. wheat flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. allspice
1 1/2 c. apples, chopped
4 oz. cheddar cheese, shredded
1/2 c. milk
1/4 c. butter, melted
1 egg
Mix all ingredients just until moistened.  Bake in greased muffin tins at 375°f for 18-20 minutes  or until a toothpick inserted comes out clean.  Cool 10 minutes before removing from pan.

Fresh Pear Muffins
1/2 c. butter
1/2 c. sugar
1/2 c. maple syrup
2 eggs
1 c. milk
4 fresh pears, peeled and diced
3 c. flour
2 tsp. cinnamon
2 tsp. allspice
4 tsp. ground ginger
Preheat oven to 350°f.  Thoroughly blend the butter, sugar and syrup.  Beat in the eggs and add the milk: mix well.  Stir in the pears.  In a small bowl combine flour, cinnamon, allspice and ginger.  Carefully stir flour mixture into pear mixture.  Pour into greased muffin cups filling each 3/4 full.  Bake for 25-30 minutes or until done. Let stand in muffin 10 minutes before removing.

Coconut Cream Muffins
2 eggs
1 tbsp. rum
3 tbsp. butter, melted
1 c. coconut cream
1 c. coarsly shredded coconut
3/4 c. chopped pineapple
2 tsp. baking powder
1/2 c. sugar
1 3/4 c. flour
Preheat oven to 400°f, prepare muffin cups.  Combine eggs, rum, butter, coconut cream, coconut and pineapple.  Measure dry ingredients into a seperate bowl.  Stir to mix well.  Combine wet and dry ingredients;  stir until moistened.  Spoon into pans.  Sprinkle tops with a little bit of coconut.  Bake 15-20 minutes or until done. Let  stand in muffin 10 minutes before removing.

Coffee Muffins
1 c. very strong cold black coffee
1 c. sugar
2 eggs
1 c. yogurt
2 1/2 c. flour
2 tsp. baking powder
Preheat oven to 400°, prepare pans.  Combine coffee, sugar, eggs and yogurt in a medium bowl.  In a separate bowl combine dry ingredients and mix well.  Add dry ingredients to wet ingredients stirring until just moistened.  Spoon into muffin cups and bake 15-20 minutes.Let  stand in muffin 10 minutes before removing.

Pumpkin Apple Streusel Muffins
2 1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1 c. solid pack pumpkin
1/2 c. vegetable oil
2 c. chopped apples
Mix dry ingredients together.  Mix liquid ingredients together in a separate bowl.  Combine liquids with dry ingredients.  Stir in apples.  Stir until moistened.  Spoon into greased muffin tins filling 3/4 full.  Then add streusel topping and bake at 350° for 30 - 40 minutes.
Streusel Topping:  In a small bowl combine 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon.  Cut in 4 teaspoons butter until crumbly.  Sprinkle over muffins.

Chunky Peanutbutter Muffins
1 1/2 c. flour                    
1/2 c. sugar                       
2 tsp. baking powder        
1/2 tsp. salt
1/2 c. chunky peanutbutter
1/4 c. butter
1 c. milk
2 beaten eggs
Grease muffin tins.  Preheat oven to 375°.  Mix together dry ingredients and cut in butter until mixture is crumbly.  Add milk and eggs; stir until moistened.  Fill greased muffin cups 3/4 full and top with chopped peanuts and sugar.  Bake gor 15 - 20 minutes

Breakfast Muffins
1 1/2 c. flour
1/2 tsp. salt
2 1/4 tsp. baking powder
2 tbsp. sugar
1 egg
3/4 c. milk
2 tbsp. melted butter
Mix all ingredients until moistened.  Bake in muffin cups at 425° for 25 minutes.  Chopped apples can be added.

Chocolate Chip Muffins
2 c. flour
1/2 c. honey nut wheat germ
1/3 c. brown sugar
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk, room temperature
8 tbsp. butter, melted and cooled
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 c. semi sweet chocolate chips
3/4 c. pecans, chopped
Preheat oven to 400°f.  Grease muffin tin.  Stir together all dry ingredients.  In another bowl combine milk, butter, eggs and vanilla.  Make a well in the center of the dry ingredients.  Add milk mixture and stir only until moistened.  Stir in chocolate chips and pecans.  Spoon into greased muffin cups (3/4 full) and bake 15 - 20 minutes.  Cool before removing from pan.

Cranberry Apple Muffins
1/2 c. whole cranberry sauce
1/2 tsp. orange peel, shredded fine
1 1/2 c. flour
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/3 c. milk
1/3 c. oil
1 c. apple, peeled and shredded
Preheat oven to 375°f.  Grease muffin cups.  In a small mixing bowl, stir together cranberry sauce and orange peel; set aside.  In a medium bowl, stir together dry ingredients and make a well in center.  In another mixing bowl, stir together liquid ingredients.  Add all at once to dry mixture. Stir only until moistened (batter should be lumpy).  Fold in apple.  Spoon batter into muffin cups filling 3/4 full.  Make an indentation in the center of each muffin with the back of a spoon.  Spoon 2 teaspoons of the cranverry mixture into each indentation.  Bake 15 - 20 minutes or until golden.  Cool 5 minutes before serving.

Chocolate Praline Muffins
1-3/4 cups all-purpose flour
1/3 cup firmly packed light-brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup (1 stick) butter or margarine
3/4 cup milk
2 Tablespoons instant coffee
1 teaspoon vanilla extract
1 large egg
1 Tablespoon granulated sugar
Heat oven to 375 degrees. Generously grease muffin tins. In a large bowl, with a fork, combine the flour, brown sugar, baking powder, and salt. Set aside 2 Tablespoons of pecans and add remaining pecans to the flour mix. Melt butter in a 1-quart pan and cool slightly. With a wire whisk, stir in the milk, instant coffee, vanilla, and egg. Beat until the coffee is dissolved. Stir the liquid into the flour mixture just until moistened. Divide the batter into the greased cups. Sprinkle tops of muffins with granulated sugar and reserved pecans. Bake muffins 8 to 10 minutes or until a tester comes out clean.


3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups zucchini, grated
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup pineapple, crushed
1/2 cup nuts, chopped (optional)
1/2 cup maraschino cherries (optional)

Beat eggs, sugar, oil, and vanilla. Add zucchini, flour, baking powder, baking soda, salt, pineapples, nuts, and cherries. Pour into two 5 x 9 inch loaf pans or 24 muffin cups.

Bake at 325 degrees for about 1 hour for loaves, or 20 minutes for muffins.

Makes: 2 loaves or 24 muffins.

Zucchini Nut Muffins
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups sugar
4 eggs, room temperature
1 cup canola oil
2 cups grated peeled zucchini
1 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees. Grease muffin tins. Sift dry ingredients and set aside.
Combine sugar and eggs. Beat 2 minutes. Add oil and beat for 3 minutes. Add zucchini, vanilla, nuts and raisins. Fold in dry ingredients until mixed. Fill muffin tins 2/3 full. Bake 25 minutes (toothpick inserted comes out clean).

Cranberry Cream Cheese Muffins
1/2 cup butter
3 ounces cream cheese
1 cup all-purpose flour
1 egg
3/4 cup packed dark brown sugar
1 teaspoon vanilla
3/4 cup finely chopped cranberries
1/4 cup plus 1 Tablespoon finely chopped pecans
Cream together butter and cream cheese. Blend in flour and chill one hour. Shape small pieces into small balls and press into mini muffin tins. Mix brown sugar, vanilla, and egg in bowl until smooth. Stir in nuts and fruit. Spoon mixture into muffin tins. Bake at 325 degrees for 30 minutes or until pastry is golden. Remove from pans when completely cool.



Oatmeal Cookie Muffin
1/2 cup very soft butter
3/4 cup packed brown sugar
1 egg
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup applesauce
1 cup quick dry or regular oats
1/2 cup chopped pecans
1/2 cup raisins
Cream together the butter and the brown sugar. Mix the dry ingredients together, add to butter and sugar, mix in the applesauce, then the oats. Finally add the raisins and the pecans. Bake at 350 degrees for 25 minutes. Best served warm.
Makes: 12.


Cappuccino Chocolate Chip Muffins
6 Tablespoons butter, softened
2/3 cup sugar
1/4 cup milk
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups unsifted all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 Tablespoons instant coffee dissolved in 2 Tablespoons boiling water
1 Tablespoon coffee-flavored liquor (optional)
3/4 cup chocolate chips
Heat oven to 375 degrees. Grease 6 muffin pan. In large bowl, beat on medium speed, butter and sugar until light and fluffy. Beat in egg, vanilla, dissolved coffee granules, and coffee liquor (optional) until blended.
In medium bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin pan cups.
Bake 25 to 30 minutes or until centers spring back when lightly pressed. Serve warm.

Eggnog Muffin
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2/3 cups sugar
3/4 cup eggnog
1/3 cup canola oil
1/4 cup rum
1 egg
1 teaspoon nutmeg
Raw sugar

Sift together the flour, baking powder, salt, and sugar. Stir in egg, oil, eggnog, and rum. Spray muffin pans and fill 3/4 full. Sprinkle tops with nutmeg and raw sugar. Bake 15 to 20 minutes at 350 degrees. A special holiday treat that makes 24 small muffins.