Recipes from our hearth

Mrs, Arthur Perry QUICK BREAD 2 1/4 cups flour we ienns t1 tsp. salt 1/2 cup milk 3 Tbsp. mayonnaise or salad dressing Combine all ingredients and mix just until blended; batter should be lumpy. Spoon into greased muffin cups. Bake at 400 degrees F, for 12 to 15 minutes or until lightly browned, Yield: 6 muffins Katie Morgan BEST EVER MUFFINS 1 3/4 cup plain flour, sifted 2 Tbsp. sugar 21/2 tsp. baking powder 3/4 cup milk | 3/4 tsp. salt l well beaten egg 1/3 cup oil Sift dry ingredients into mixing bowl, make well in center, Combine egg, milk and oil. Add all at once to dry ingredients, Stir quickly only till dry ingredients are moistened, Fill greased muffin pans or paper bake cups 2/3 full. Bake at 400 degrees about 25 minutes. Makes about 12, Variations: Blueberry - prepare batter using only 1/2 cup milk, To 1 cup berries, add 2 Tbsp. sugar, toss, stir into batter, Raisin-nut - add 1/2 to 3/4 cup seedless raisins, broken nuts, Stir quickly into batter, Mrs. Arthur Perry CORN BREAD 1 1/2 cups self-rising cornmeal 3/4 cup self-rising flour 2 eggs 1 1/2 cups milk 1/4 cup corn oil 2 Tbsp. sugar 1/4 tsp. salt Blend all ingredients well and bake in an iron skillet, well greased, at 425 degrees F, until golden brown, Mrs. James Cribb MEXICAN CORNBREAD 1 cup self-rising cornmeal 1 cup shredded sharp cheddar cheese 1 small onion, chopped l small can cream style corn 1/3 cup cooking oil 2/3 cup buttermilk 2 eggs Mix all ingredients thoroughly and pour in well greased hot skillet. Bake at 370 degrees F. about 30 to 35 minutes, Katie Morgan CORN STICKS or CORNMEAL MUFFINS cup all-purpose flour (sifted) cup yellow cornmeal tsp. salt tsp. baking powder tsp. sugar cup milk egg, beaten 1/4 cup melted shortening or salad oil Me fee Sift dry ingredients into bowl. Combine milk, egg and shortening and pour over dry ingredients, Stir just enough to mix. Pour into well greased hot muffin pans or corn stick pan and bake at 425 degrees for 20 to 25 minutes. Makes 1 dozen, | Margaret Harrison SUSAN'S APPLE PUMPKIN FRITTERS 4 eges, beaten 1/2 cup sugar EC SOR Sate 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. vanilla 1 1/2 cups canned applesauce 1 cup canned pumpkin 1 cup sifted all-purpose flour 1/2 cup melted butter Por POT POE Combine eggs, sugar, salt, cinnamon, nutmeg, vanilla, applesauce and pumpkin. Blend in flour. Melt 1/2 cup butter in a large skillet or griddle over moderately high heat and spoon in about 1/4 cup of batter for each fritter. Fry about 3 minutes on each side to brown both sides. Continue cooking, adding butter as needed. Serve ready-to-heat sausages and maple syrup. Makes about 13 fritters or 6 servings. Ree Byerly (Mrs. O. V.) PUMPKIN MUFFINS 2 cups Bisquick 1/2 cup sugar 1 1/2 tsp. pumpkin spice Combine the above and add the following: 1/2 cup canned pumpkin 1 egg, slightly beaten 1/4 cup milk Grease the muffin tin and fill 3/4 full. Bake at 400 degrees for 20 minutes, Makes 15 to 18 muffins. Phyllis Bargoil CHEESE DROP DUMPLINGS 1 1/2 cups plain flour 2 tsp. baking powder 3/4 tsp. salt 1/4 cup shredded cheese 3 Tbsp. vegetable shortening 3/4 cup milk Sift dry ingredients together. Add cheese, Cut in shortening, mixing only until blended. Drop by spoonfuls into hot chicken broth. Cover, Simmer for 10 minutes, Jane Snyder BANANA NUT BREAD 2 cups sifted flour 1 tsp. soda 1/4 to 1/2 tsp. salt 1/2 cup butter or margarine l cup sugar 2 eggs 1 tsp. vanilla 3 large or 4 small mashed bananas l cup ground or chopped nuts