Bread Starter

Bread Starter

Ingredients:
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Directions:
Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

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Traditional Scones

Traditional Scones
PREP: 20 min. BAKE: 25 min.

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/8 teaspoon baking soda
6 tablespoons cold butter
1 egg
1/2 cup buttermilk
Jam of your choice, optional

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and buttermilk until blended; add to crumb mixture just until moistened.

Turn dough onto a lightly floured surface; gently knead 8-10 times. Divide dough in half; pat each portion into a 5-in. circle. Cut each circle into six wedges.

Separate wedges and place 1 in. apart on an ungreased baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Serve warm with jam if desired.

Yield: 1 dozen.
From: Chuck Hinz
Parma, Ohio

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Pecan Lemon Loaf

Pecan Lemon Loaf
PREP: 20 min.| BAKE: 50 min. + cooling

A pretty glaze gives this tender, nutty bread an extra boost of lemony flavor. I make it at least once a week. For variety, I substitute grated orange peel and orange juice for the lemon.

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sour cream
1 cup chopped pecans, toasted
1 tablespoon grated lemon peel
1/4 cup lemon juice

In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in pecans and lemon peel.

Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

In a small saucepan, combine lemon juice and remaining sugar. Cook and stir over medium heat until sugar is dissolved. Pour over warm bread. Cool completely on a wire rack before removing from pan.

Yield: 1 loaf (16 slices).
From: Laura Comitz
Enola, Pennsylvania

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Nut -Topped Strawberry Rhubarb Muffins

Nut -Topped Strawberry Rhubarb Muffins
PREP: 25 min.| BAKE: 20 min. + cooling

A crispy topping highlights these muffins filled with two favorite spring foods. They’re great for a grab-and-go breakfast.

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries
3/4 cup diced fresh or frozen rhubarb

TOPPING:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 1-1/2 dozen.
From: Audrey Stallsmith Hadley, Pennsylvania

EDITOR’S NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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Lemon Crumb Muffins

Lemon Crumb Muffins
PREP: 25 min.| BAKE: 20 min./batch

I like to have the dough for these cake-like muffins ready and waiting in the refrigerator when company comes. They bake up in just 20 minutes and taste delicious warm from the oven.

6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

STREUSEL:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter

GLAZE:
1/2 cup sugar
1/3 cup lemon juice

In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

Yield: 40 muffins.
From: Claudette Brownlee
Kingfisher, Oklahoma

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MCDonald's Apple Muffin

MCDonald's Apple Muffin

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.
[ MCDonald's Apple Muffin ]
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Corn Muffins

He knows when to hold em, and he knows when to fold em. And lately he's been folding em quite a bit as Kenny Rogers Roasters restaurants across the country have bolted their doors for lack
of interest. Looks like that whole "home meal replacement" think hasn't worked out too well for this fire-roasted chicken chain. But that doesn't mean that Kenny didn't know how to make awesome corn muffins that are served with every meal. And since it's becoming harder and harder to find a Kenny Rogers Roasters outlet, we have no choice but to duplicate these at home if we want to re-create this part of the Kenny experience.

1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

1. Preheat oven to 400 degrees.

2. Cream together butter, sugar, honey, eggs, and salt in a large bowl.

3. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing.

4. Add corn to mixture and combine by hand until corn is worked in.

5. Grease a 12-cup muffin pan and fill each cup with batter. Bake
for 20 to 25 minutes or until muffins begin to turn brown on top.
Makes 12 muffins.
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