William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-10-01 / 10. szám

■fhe ytax^pfvm Kitchen®

Hungarian Apricot Loaf

2 cups flour, sifted 2 teaspoons baking powder !4 teaspoon baking soda

1 teaspoon sweet Hungarian paprika

2 cups dried apricots

1 cup sugar

2 tablespoons butter, softened I whole egg

% cup water

(Vi cup fresh orange juice I teaspoon salt

'h cup golden raisins soaked in hot water and drained

Soak the apricots covered in warm water for 30 minutes. Drain and cut into strips. Cream the sugar and butter. Add the egg, water and orange juice to the creamed mixture. Sift together the flour, baking powder, baking soda, paprika and salt, then add them gradually to the creamed mixture. Stir in the apricots and raisins. Pour the batter into a well-greased loaf pan. Bake in a preheated 350°F oven for 75 minutes or until a cake tester comes out clean. Cool and serve to your guests.

Blueberry or Cranberry Muffins

I % cups flour, sifted 2 teaspoons baking powder % teaspoon salt lh cup sugar

4 tablespoons butter, melted & cooled 3A cup whole milk 2 whole eggs, beaten I cup fresh or frozen blueberries OR

I cup cranberries, chopped & lightly floured

I teaspoon grated orange or lemon peel

Sift together the flour, baking powder, salt and sugar. Add the butter and milk to the eggs and combine with the dry ingredients in a few swift strokes; fold in the fruit and the peel before the dry ingredients are completely moist. Be sure to hold the mixing to a minimum. Batter will be lumpy. Fill well-greased muffin pans about V* full and bake in a 400°F oven for 20 to 25 minutes. Let

the muffins cool slightly in the pan then remove them and serve to your guests.

Pineapple Muffins

1 lh cups flour

2 teaspoons baking soda Vi cup sugar

1 /3 cup vegetable shortening 'h cup honey

2 whole eggs

I'/3 cups bran cereal

Vi teaspoon salt

I cup half-and-half cream

I cup crushed pineapple, well drained

Cream the sugar, shortening and honey together, then add the other ingredients and mix lightly. Fill greased muffin pan cups % full. Bake for 25 minutes in a preheated 350°F oven. Cool and serve your guests.

Pumpkin Muffins

1 Vi cups flour

2 teaspoons baking powder % teaspoon salt

3A cup sugar

Vi teaspoon ground cinnamon Vi teaspoon nutmeg 4 tablespoons melted butter I whole egg

Vi cup cooked, well drained mashed pumpkin

Vi cup whole milk Vi cup raisins

Sift together the flour, baking powder, salt, cinnamon, nutmeg and Vi cup of the sugar in a bowl. Combine the butter, egg, pumpkin, milk and raisins. Add to the sifted dry ingredients. Stir enough to mix. Pour into buttered cups of a muffin pan. Sprinkle a little of the remaining sugar over each muffin before placing in the oven, Bake the muffins in a preheated 400°F oven and bake for 20 minutes. Cool and serve to your guests.

TRIVIA ANSWER: In the 1920’s muffins started to gain recognition as a homemaker favorite with variations of nuts, dried fruits and different flours. Muffins with meats (like bacon or chopped ham) and vegetables (like squash and sweet potato) also became household favorites.

When making muffins using the traditional "muffin method,” the dry and wet ingredients should be only lightly mixed v and the batter lumpy.

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Don’t fill your muffin cups to the top; leave room for expansion during baking.

Spiced Apple Loaf

4 cups whole-wheat flour 3 medium Braeburn apples 16 tablespoons butter, softened 22h cups dark brown sugar

1 teaspoon cinnamon

2 teaspoons nutmeg

3 whole eggs beaten

Mix the flour and apples thoroughly and let them stand in a warm place for three hours. Cream the butter with the sugar and add the cinnamon and nutmeg. Mix all of the ingredients together, add the eggs and mix again thoroughly. Transfer the mixture to a greased 12- by 8-inch baking pan and bake in a preheated 325°F oven for 90 minutes or until a cake tester comes out clean. Cool and serve to your guests.

William Penn Life 0 October 2011 0 9