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Elvera
Yield
1 loaf
Ingredients
- 1 cup pumpkin
- 1 ½ cup sugar
- ¼ tsp baking powder
- 1 tsp soda
- ½ tsp salt
- 2 eggs
- ½ tsp each nutmeg, cloves and cinnamon
- 1 2/3 cup flour
- ½ cup salad oil
Directions
- Mix oil, sugar and eggs. Beat, Add pumpkin. Last of all, add all dry ingredients.
- Bake 1 hour at 350 degrees.
Yield
1 loaf
Ingredients
- 1 cup pumpkin
- 1 ½ cup sugar
- ¼ tsp baking powder
- 1 tsp soda
- ½ tsp salt
- 2 eggs
- ½ tsp nutmeg, cloves & cinnamon
- 1 2/3 cup flour
- ½ cup salad oil
Directions
- Mix salad oil and sugar. Add eggs and beat. Add pumpkins last of all add all dry ingredients.
- Bake 1 hour at 350 degrees
Gramma Annie Cumming
Yield
1 loaf
Ingredients
- ½ cup shortening or butter
- 1 cup white sugar
- ½ cup milk
- ½ cup nuts
- 1 ½ cup flour
- 1 cup cherries
- 2 eggs
- 1 lemon, and grated rind
- 1 tsp baking powder
- salt
Directions
- Mix 1/3 cup sugar with lemon juice to pour over cake after it bakes.
- Bake 350 degrees about 45-50 minutes
From the milk calendar
Yield
12 muffins
Ingredients
- 1 1/2 cups flour
- 1 cup fresh blueberries
- 1/3 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup gran. sugar
- 1/3 cup butter softened
- 1 egg
- 1 tbsp grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla
- 1 cup milk
Directions
- Preheat oven to 350, line 12 muffin pan with paper liners
- In a small bowl, toss 2 tbsp of the flour with blueberries.
- In medium bowl whisk together remaining flour cornmeal, baking powder, baking soda and salt.
- In a large bowl, beat sugar and butter until light and fluffy, beat
in egg until blended.Beat in lemon zest, lemon juice and vanilla\Using a
wooden spoon, stir dry ingredients into butter mixture alternately with
milk.
- Gently stir in blueberry mixture
- Spoon into prepared muffin pan
- Bake 25-30 minutes. Cool in pan 5 minutes and then on wire rack
Ingredients
- 1 1/4 cups lukewarm water
- 4 cups bread flour
- 2 1/2 teaspoons instant yeast
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 small egg whites
- fine cornmeal
Directions
- In
a large bowl pour in lukewarm ( 110F ) water. Add instant yeast, baking
soda and 2 cups of bread flour. Mix till smooth. Allow to sit for 5
minutes uncovered. In the meantime, add egg white into a separate bowl
and beat with an electric mixer. You want them to become stiff and
moist. Once the egg white have formed stiff peaks; add to dough batter.
Using a rubber spatula fold in egg whites till incorporated into the
batter. Start to add in the rest of the flour, a 1/4 cup at a time.
After the first 1/4 cup mix in salt. When the mixture becomes to hard to
mix in the bowl. Pour out onto a flat surface. Knead for about 5 to 6
minutes till it becomes smooth and silky. Add a little oil to a clean
bowl and place the dough into the bowl. Turn dough over till all sides
are very lightly coated. Cover with plastic wrap and allow to rest till
double in bulk, about 1 hour. Afterwards, pour out onto a flat surface.
Press to release some of the air from the dough. Using a rolling pin
roll out to a 1/2 inch thick. Allow dough to rest for 3 minutes to
relax. Using a 3 inch cookie cutter, cut out circles. Place the cut out
pieces onto some cornmeal. When you have left over dough just gather
together and cut out a few more circles. Sprinkle the tops with more
cornmeal. Cover with plastic wrap and allow to rest for 45 minutes.
About 5 minutes before you are ready to cook the english muffins turn on
your griddle or fry pan to 350F or medium heat. Spray with a little oil
spray and once the griddle is hot. Place the muffins on and fry. If you
are using a fry pan you may only be able to fry 3-4 at a time. Fry on
one side for about 4 minutes. Then turn over and fry for another 4
minutes. Do this once more to a total of 16 minutes.
