A close-up of several blueberry muffins in paper liners on a cooling rack with a light blue plate in the background.

Muffins and more for studs and others


By Paula Dream (AKA Kale Haygood) | 

Hello again, from Paula!

In STAR’s last issue I gave you some recipes from my grandmother’s old Freewill Missionary Country Baptist Church cookbook. I’m sure most, if not all, of the little old ladies that put recipes in the book are long, long gone.

But man oh man, when the Sunday came around they had “dinner on the ground†after preachin’. When these ladies started spreading out the food they brought for the congregation, you thought you had gone to heaven. My oh my, could those ladies cook! Of course, you had to fight your way to the table to get ahead of the preacher’s “wide load†wife. She could make a path wide enough to drive an Edsel through. Everyone scattered so as to not get trampled by her.

But enough of that.  In this issue, I am giving you some recipes suitable for a breakfast dish or an anytime sweet tooth snack. And as always, thanks for supporting our advertisers.

GRANNY’S BLUEBERRY MUFFINS

3/4 cup margarine
2-1/2 cups sugar
4 eggs
4 cups flour
4 teaspoon baking powder
1/2 teaspoons salt
1 cup milk
4 cups fresh or frozen blueberries
2 tablespoons sugar
2 teaspoons nutmeg
2 teaspoons allspice

Beat margarine and sugar with mixer until light and fluffy. Add eggs and beat well.

Sift together flour, baking powder and salt. Add to mixer alternately with milk, beginning and ending with flour. Fold in blueberries. Spoon into greased or paper lined muffin pans.

Combine sugar, nutmeg and allspice. Sprinkle over batter in muffin pans. Bake 375 degrees for 20 to 25 minutes. Immediately cover with clean, dry dishtowel when muffins are removed from oven. Makes about three dozen muffins.

BAPTIST BRAN ROLLS

2 tablespoons dry yeast
1 cup warm water
1 cup shortening
3/4 cup sugar
1-1/2 teaspoon salt
1/2 cup All-Bran cereal
1 cup boiling water
2 eggs
6 cups flour 

Combine water (110 degrees) and yeast, stirring until smooth. Set aside. In mixer, combine shortening, sugar, salt, All-Bran and boiling water, mixing on low speed until shortening melts. Add eggs. Beat well. Add yeast mixture. Beat well, gradually adding flour. Pour into greased plastic or glass container. Refrigerate overnight. Divide into 36 balls. Place each into greased muffin pan. Let rise until doubled in bulk. Bake for 15 minutes at 350 degrees.

MISS ALMER’S CINNAMON ROLLS

Rolls:
2-1/2 teaspoon dry yeast
1 cup warm milk (105-110 deg.)\
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup margarine, melted
4 cups flour
Filling:
1 cup brown sugar
2-1/2 tablespoons ground cinnamon
1/3 cup margarine, melted

Icing:
8 tablespoons margarine
1-1/2 cup powdered sugar
2 ounces cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For rolls, dissolve yeast in warm milk. Add sugar, margarine, salt, eggs and flour, mixing well on low-speed in a mixer. Cover dough with warm, damp towel; let rise until doubled in size. Roll dough into a rectangle, approximately 20 by 6 inches. For the filling, combine brown sugar and cinnamon. Spread melted margarine over dough. Working carefully from the longer side, roll dough down to the bottom edge. Cut the rolled dough into 1-1/2 inch slices and place in a lightly greased 9 inches by 13 inches pan. Bake at 400 degrees for 10 to 15 minutes or until top is lightly browned. While rolls bake, combine icing ingredients, then beat well with electric mixer until light and fluffy. Frost rolls while they’re still hot.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based, home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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