Stellar Blueberry Muffins, so I am told!

Stellar Blueberry Muffins (so I am told)

Muffins, smell ‘em bakin’?  Oh, the anticipation of the tender crumb, tasty blueberries with the melted butter all a-meltin’ in your mouth makes a holiday breakfast all the more like a holiday!

I have been makin’ this recipe from the 1936 Betty Crocker Picture Cookbook for over  thirty years.   

This was my husband's grandmother's
cookbook and includes
handwritten recipes on the inside cover
 from her, his mom and now me.

Made ‘em once for County Fair blue ribbon winner, Joanie Rudnitzki, who commented, “Mine won first place at the fair and yours are better!”  Now that is a compliment from fellow baker if I ever got one.  Thanks, Joanie!

Here is the recipe and some photos of New Year’s Eve Morning’s results from the oven:

Sift together:

2 cups flour

1/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

Add:

1/4 cup butter or shortening ( I cut this into the dry ingredients)

1 egg slightly beaten

1 cup milk

Fold gently ONLY until ingredients are wet.

Fill greased muffin tin cups 2/3 full.  Place in preheated oven at 400 °F  for  20 to 25 minutes. Yields 12 medium sized muffins.

*I double this recipe to make LARGE muffins in my LARGE 6 count muffin tin seen in photos. Oh yes, these were shared and enjoyed around the neighborhood.

I like my extra large muffin tin
 especially for impressive
Blueberry Muffins!
They are HUGE!

Rosemary Garlic Potato Bread from BBA pg 219

Rosemary Garlic Potato Bread recipe from BBA  doubles nicely.  I made 24 petite rolls and two large elongated loaves.  The slice had a nice crunch from the knife, the crust line around the slice was a beautiful quarter inch deep.  The crumb was tender, not too airy allowing for great sandwich building.  

Here is the smoked turkey, tomato, goat, cheese sandwich we enjoyed with a fiery green chile black bean soup.  (Yes, those are homemade bread and butter pickles smiling out at ‘cha!)  No left overs, folks; all gone!

I respect copyright of other bakers therefore have not included Peter Rheinhart’s recipe for this bread.  If interested, check out his book from your library or bookstore.  See this recipe and technique on page 219.  I also recommend www.thefreshloaf.com for chatter on all kinds of breads, recipes, techniques.  Participants chime in from all over the globe and are happy to help with questions, finding lost recipes, correcting various oooooppps in process and heaping praise on successes!  Enjoy something savory and tasty today!