Country Bran Muffins

Title: Country Bran Muffins
Categories: Muffins, Breakfast, Brunch, Dinner, Bread
Yield: 8 servings
1 c 40% Bran Flakes Cereal 1 c Boiling Water
2 1/2 c Unbleached Flour, Sifted 2 1/2 ts Baking Soda
1/2 ts Salt 1/2 c Shortening
1 1/2 c Sugar 2 ea Large Eggs
2 c All-Bran Cereal 2 c Butter/Sour Milk

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside. Cream together
shortening and sugar in large mixing bowl until light and fluffy, using
electric mixer at medium speed. Add eggs, one at a time, beating well
after each addition. Stir in Bran Flakes mixture and all-bran into creamed
mixture. Add dry ingredients alternately with butter/sour milk to creamed
mixture, mixing just enough to moisten. Spoon batter into well-greased 1
1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven
25 minutes or until golden brown. Serve hot with butter and jam. NOTE:
Batter can be stored for a few days in the refrigerator. Bake as directed.

Apple Crunch Muffins

Title: Apple Crunch Muffins
Categories: Breakfast, Muffins, Breads, Brunch
Yield: 4 servings
1 1/2 c Unbleached Flour, Sifted 1/2 c Sugar
2 ts Baking Powder 1/2 ts Salt
1 1/2 ts Ground Cinnamon 1/4 c Vegetable Shortening
1 ea Large Egg, Slightly Beaten 1/2 c Milk
1 c Tart Apples * 1 x Nut Crunch Topping
* Apples are to be washed and cored. Shred the unpeeled apples for
recipe.

Sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl. Cut in shortening with pastry blender until fine crumbs form. Combine
egg and milk. Add to dry ingredinets all at once, stirring just enough to
moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.
Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c
brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in
small bowl.

Heirloom Raisin Muffins

Title: Heirloom Raisin Muffins
Categories: Muffins, Breakfast, Brunch, Breads
Yield: 4 servings
1 c Raisins 1 c Water
1/2 c Butter/Regular Margarine 1/4 c Sugar
2 ea Large Eggs 1 1/2 c Unbleached Flour, Sifted
1 ts Baking Powder

Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well. Cream together butter
and sugar in bowl until light and fluffy, using electric mixeer at medium
speed. Add eggs, beat 2 more minutes. Sift together flour and baking
powder. Add flour mixture alternately with 1/2 cup of reserved raisin
liquid into creamed mixture, mixing well after each addition. Stir in
raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
hot with homemade jam or jelly.

Banana-Nut Muffins

Title: Banana-Nut Muffins
Categories: Dinner, Breakfast, Brunch, Muffins, Bread
Yield: 6 servings
2 c Unbleached Flour, Sifted 3 ts Baking Powder
1/2 ts Salt 1/2 c Shortening
1 c Sugar 2 ea Large Eggs
1 1/3 c Mashed Ripe bananas (3 Med.) 1 c Chopped Walnuts

Sift together flour, baking powder and salt; set aside. Cream together
shrtening and sugar in bowl until light and fluffy, using electric mixer at
medium speed. Beat in eggs, one at a time, blending well after each
addition. Stir in mashed bananas. Add dry ingredients all at once,
stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter
into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with homemade
jam or jelly.

Oatmeal Muffins

Title: Oatmeal Muffins
Categories: Breakfast, Breads, Muffins
Yield: 5 servings
1 c Quick-cooking Oats 1 c Butter/Sour Milk
1 c Unbleached Flour, Sifted 1 ts Baking Powder
1/2 ts Baking Soda 1 ts Salt
1/3 c Butter or Regular Margarine 1/2 c Brown Sugar, Packed
1 ea Large Egg

Combine oats and butter/sour milk in small bowl. Mix well and let stand 1
hour. Sift together flour, baking powder, baking soda and salt; set aside.
Cream together butter and brown sugar in mixing bowl, using electric mixer
at medium speed. Add egg; beat until light and fluffy. Add dry ingredients
alterantely with oat mixture to creamed mixture, blending well after each
addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling
2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.

Pumpkin Muffins

Title: Pumpkin Muffins
Categories: Dinner, Breakfast, Breads, Brunch
Yield: 4 servings
1 c Unbleached Flour, Sifted 2 ts Baking Powder
1/4 ts Salt 1/4 ts Ground Cinnamon
1/4 c Vegetable Shortening 2/3 c Sugar
1 ea Large Egg 1/2 c Canned, Mashed Pumpkin
2 tb Milk

Sift together flour, baking powder, salt and cinnamon; set aside. Cream
together shortening and sugar in mixing bowl until ight and fluffy, using
electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in
small bowl. Add dry ingredients alternately with pumpkin mixture to
creamed mixture, stirring well after each addition. Spoon pagger into
paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degree F. oven 20 minutes or until golden brown. Serve hot with butter and
homemade jam.

Gulaschsuppe (Goulash Soup)

Title: Gulaschsuppe (Goulash Soup)
Categories: German, Soups
Yield: 6 servings
2 c Onion; Chopped 1/4 c Shortening
3 ea Green Bell Peppers; Chopped 3 tb Tomato Paste
1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash
1 ts Paprika 2 ea Garlic Cloves; Minced
6 c Beef Broth; * 1 tb Lemon Juice
1/4 ts Caraway Seeds
* Beef Broth can be either canned or home made (home made is preferred.)

Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.