blueberry muffins

When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should not be any large pockets of flour in the finished batter, but small occasional sprays may remain.

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons butter, melted and cooled slightly
1-1/4 cups sour cream
1-1/2 cups frozen blueberries, preferably wild

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and batter will be thick. Do not over mix.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

5. If desired, while muffins are cooling mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes and working one at a time, dip top of each muffin in melted butter and then in cinnamon sugar. Set muffins upright on wire rack, serve.
From America’s Test Kitchen.

poppyseed cake

1 package lemon cake mix
1 package instant lemon pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
2 teaspoons vanilla
2 tablespoons poppy seeds

Beat eggs, water and oil together. Add pudding and cake mix. Beat well, adding vanilla. Fold in poppy seeds. Pour into well-oiled and floured bundt pan. Bake at 350 for 45-50 minutes.

Glaze:
Combine juice of 1/2 lemon and 2/3 cup confectioner's sugar and a bit of yellow food coloring, if desired. Drizzle over warm cake.

caramel walnut bars

2 cups unsifted flour
3/4 cup firmly packed brown sugar
1 egg, beaten
3/4 cup cold margarine or butter
3/4 cup shelled chopped walnuts
24 caramels, unwrapped
1 can (14 oz.) Eagle Brand sweetened condensed milk

Preheat oven to 350 F. In large bowl, combine flour, sugar and egg; cut in 1/2 cup margarine until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9 inch baking pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup margarine or butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.

banana walnut bars

1-2/3 cups whole-wheat flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2 eggs
1/2 cup honey
1/2 cup oil
1 teaspoon vanilla
1 cup mashed ripe bananas (3)
1/4 cup milk
1 cup coarsely chopped nuts

Combine flour, baking powder, soda and salt; set aside. Beat together sugar, honey, oil, eggs, vanilla and bananas. Stir in flour mixture, milk and walnuts. Spread in greased and lightly floured 13 x 9 pan. Bake in preheated 350 oven for 30 minutes or until pick inserted in center comes out clean. Cool in pan on rack; then cut into bars. From Family Circle magazine.

zucchini nut bread

3 eggs, beaten
1 cup oil
2 cups sugar
3 cups sifted flour
2 teaspoons baking powder
1 teaspoons soda
1 teaspoon cinnamon
2 cups grated zucchini
1 cup chopped walnuts

Wash zucchini, remove ends, grate. In bowl, mix eggs; add oil and sugar. Sift dry ingredients and add to others; add nuts. Bake in greased and floured loaf pans. Bake at 350 for 1 hour. From my sister, Nancy Bradeen.

three “c” bread

3 beaten eggs
1/2 cup oil
1/2 cup milk
2-1/2 cups sifted flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 3-oz. can flaked coconut
1/2 cup snipped maraschino cherries
1/2 cup raisins
1/2 cup chopped pecans

Combine beaten eggs, oil and milk. In large bowl, sift together the flour, sugar, baking powder, soda, cinnamon and salt. Add egg mixture; mix just until combined. Stir in carrot, coconut, cherries, raisins and pecans. Turn into 4 well-greased and floured 16 oz. fruit or vegetable cans. Bake in a 350 oven for 45-50 minutes. Remove from cans and cool thoroughly. Makes 4 small loaves. Recipe from Eva Kopcha (1/17/71) — Mary Albert's friend in Connecticut.

streusel raisin bread

1 pkg. hot roll mix
1/4 cup sugar
1 cup seedless raisins
1 egg, slightly beaten
1 tablespoon melted butter or margarine
Few drops almond extract
1 tablespoon sugar
1 tablespoon flour
1 tablespoon soft butter or margarine

Day before: Grease a 9 x 5 inch loan pan. Combine hot roll mix, sugar, raisins. Dissolve yeast as package directs using 1/4 cup less water; combine with egg, melted butter and extract. Stir into dry mixture, blending thoroughly. Cover, let rise in warm place until double in bulk. Turn out onto lightly floured surface; knead lightly. Shape into loaf; place in pan. Sprinkle top with combined 1 tablespoon sugar, 2 tablespoons flour, 1 tablespoon butter; cover with clean towel. Let rise until double in bulk. Bake at 350 for 45 minutes or until done. Turn out onto wire rack. Mix confectioners' sugar with water to make a thin glaze; drizzle over bread. Serve warm (use 325 oven to warm, if necessary).

streusel coffee cake

3/4 cup sugar
1/3 cup oil
1 egg
1/2 cup milk
1-1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt

Combine sugar, oil and egg. Add milk and beat thoroughly. Stir in combined dry ingredients. Beat until smooth. Spread in greased 9-inch square pan. Sprinkle with Streusel Topping. Bake at 375 for 30-35 minutes.

Streusel Topping:
1/2 cup light brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons oil
1/2 cup finely chopped walnuts

Combine all ingredients with fork. Spread on batter. From Mary Albert.

strawberry raisin scone bake

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1/2 cup milk
2 eggs, beaten
3/4 cup raisins
1/2 cup thick strawberry jam

Heat oven to 425. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs, raisins; stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan; press dough 1/4 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm. Makes 8 servings.

strawberry nut loaf

3/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
4 eggs
2 cups flour
1 cup Quaker Oats
2 teaspoons baking powder
1 teaspoon salt
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup finely chopped nuts

Heat oven to 350. Grease and flour a 9 x 5 inch loaf pan. In large bowl, beat together the butter, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. In medium bowl, combine flour, oats, baking powder and salt. In small bowl, combine preserves and sour cream. Add dry ingredients alternately with preserves mixture to butter mixture, mixing until well blended. Stir in nuts; pour into prepared pan. Bake about 45 minutes; tent bred with foil. Continue baking 25-30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.