Pecan Muffins

Ingredients

• 1/3 cup sugar
• 3 teaspoons baking powder
• 4 tablespoons shortening
• 3 tablespoons corn meal
• 2 eggs
• 1 cup milk
• 2% cups flour
• 1/2 cup pecans (finely chopped)
• 1/2 teaspoon salt

Method

1. 1

   Cream the sugar and shortening together.

2. 2

   Add the egg yolks and beat well.

3. 3

   Sift together the flour, baking powder and cornmeal, and add to the first mixture alternately with the milk.

4. 4

   Beat until smooth, then add nuts and the whites of the eggs beaten until stiff.

5. 5

   Bake in well greased muffin pans about twenty-five minutes in a moderate oven.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 20. The excerpt below is the record exactly as published.

1 teaspoon salt x/4 teaspoon soda (if 2% cups flour milk is fresh) 2 teaspoons baking powder % teaspoon soda (if 1 cup milk milk is sour) % cup shortening Sift dry ingredients. Cut in shortening and add milk. Roll to any desired size and bake. Mrs. R. W. Madry. BISCUIT (TEA) IV2 pts. flour 2 teaspoons baking powder 1 teaspoon sugar 2 level tablespoons butter 1 cup milk (or more) 2 level tablespoons 1 egg snowdrift Sift dry ingredients. Cut in shortening and add milk and egg. Roll and cut desired size and bake. Mrs. R. W. Madry. BREAKFAST CAKE 4 cups flour (all purpose) 1 cup sweet milk 2 cups granulated sugar 4 teaspoons baking powder % cup shortening 3 eggs (butter and lard) Pinch of ground nutmeg 1 cup chopped nuts Mix flour, sugar, shortening and baking powder together until they form crumbs. Save enough crumbs to sprinkle on top of cake. Then add eggs (well beaten), milk, nuts and nutmeg. Bake in moderate oven. Mrs. E. McG. Hedgpeth. BOSTON BROWN BREAD 2 cups buttermilk 1 tablespoon soda 1 cup molasses 1 teaspoon baking-powder 1 cup flour 1 teaspoon salt 1 cup meal 1 cup raisins 1 cup Graham flour 42 The Chapel Hill Cook Book Sift meal, flour and Graham flour, baking powder, soda and salt. Add mixed molasses and buttermilk. Beat well. Fill greased cans 2/3 full with top lightly on. Steam 3 hours. Mrs. John M. Booker. CHEESE BISCUITS 1 lb. cheese, American % teaspoon mustard % lb. butter % teaspoon salt and 1 lb. flour (4 cups) cayenne pepper 1 teaspoon sugar Cream butter in a bowl sitting in a pan of hot water; grate cheese and mix gradually with butter, blending well. Add seasoning, then sift in flour gradually and mix well. Place in refrigerator at least half an hour to chill; roll out XA inch in thickness and cut out biscuits. Bake in stove at about 400 degrees F. from 12 to 15 minutes. Mrs. M. R. Eason. CHEESE STRAWS 1 lb. cheese % lb. butter 1 lb. flour Salt and red pepper Work into very stiff dough and bake in a very hot oven. Make either biscuits or sticks. Mrs. C. T. Woollen. CORN BATTER CAKES 2 cups sifted cornmeal 1 tablespoon lard, melted % cup flour 1 egg 2 teaspoons baking powder l1^ cups milk (ap- y2 teaspoon salt proximately) 1 tablespoon melted butter Mix and sift the dry ingredients. Add one cup of milk to the egg and add to the dry ingredients. Then add the melted shortening and enough more milk to make a soft dough. Bake as griddle cakes. Mrs. Paul Green. DATE BREAD I 1 cup sugar 1 cup chopped nuts * 1 xk cups flour 1 tablespoon melted butter % cup boiling water 1 teaspoon soda 1 cup dates chopped V2 teaspoon salt 1 egg Vanilla Pour boiling water over dates. Mix butter, sugar, egg. Add alter- nately flour and dates. Add salt, soda, vanilla and nuts. Bake in loaf pans about 45 minutes to 1 hour. 300-400 degrees. Mrs. Quinlan from Mrs. Butler. MELROSE BANANA TOAST Thick slices bread well buttered. Cover with sliced bananas and sugar. Broil until nicely browned. Serve with cream and brown sugar _hot. Mrs- j- p- Harland. BRAN MUFFINS 1 cup flour lA/4 cups milk 1 teaspoon soda Y2 cup molasses 1 teaspoon salt M. cup melted butter 2 cups bran 1 egg The Chapel Hill Cook Book 43 Mix and sift flour, soda, and salt. Add bran, milk and molasses. Add egg, well beaten. Add butter. Bake in moderate oven, 375 degrees. Mrs. John M. Booker. MUFFINS— CORN 1 cup meal 2 tablespoons shortening 1 cup flour XA cup sugar 2 eggs IV2 cups milk 5 teaspoons baking powder 1 teaspoon salt Cream shortening and sugar. Add well beaten eggs, then meal and flour which have been sifted with baking powder and salt. Melt short- ening until it smokes in muffin pans and fill half full. Bake at 400 degrees for 20 minutes. Mrs. Carroll's Cook. PECAN MUFFINS 1/3 cup sugar 3 teaspoons baking powder 4 tablespoons shortening 3 tablespoons corn meal 2 eggs 1 cup milk 2% cups flour

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