Blueberry Crumb Muffins

Muffins
4 cups blueberries
1/2 cup flour
1/4 cup lemon juice
3/4 cup milk
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla
4 tsp baking powder
2 tsp salt
1/2 tsp cinnamon
3 1/2 cup flour

Crumb Topping
1 stick butter, melted
1/4 cup brown sugar
3 Tbsp granulated sugar
1 1/4 tsp baking powder

Preheat oven to 350 degrees, line muffin tin with cupcake liners or grease well.

For muffins, toss rinsed blue berries in 1/2 cup flour until coated. Set aside. Pour together lemon juice and milk, then set aside. Cream together butter and sugar. Add in eggs and vanilla until well mixed. Add in dry ingredients and mix until combined. Mix in lemon-soured milk. Batter will be thick at this point. Fold in blueberries until berries are even throughout batter. Divide equally into around 30 muffin tin.

For crumb topping, stir all ingredients together until crumbly. Spoon crumb topping on top of uncooked muffins.

Bake at 350 for 30-35 minutes, until golden on top.

Recipe by Meredith

If you like this, you may also like my Blueberry Muffin Breakfast Cake!

Povitica

Pronounced "po-vuh-tee-tsa"...a Croatian bread that I was first introduced to by my Yugoslavian grandmother. It is flaky and sweet and wonderful, and worth the effort that goes into making it!

Dough
4 cups flour
1/2 tsp salt
4 tsp yeast
1/4 cup sugar
2 egg yolks
1/2 cup butter, melted
1 1/2 cups milk, warmed

Stir together dry ingredients.  Add in wet ingredients and mix until dough pulls from the sides of the bowl.  Transfer dough onto a floured surface and knead until dough is smooth and elastic.  Dough should be soft, but not sticky.  Divide dough in half and place each bit of dough in a separate bowl.  Place bowls in a warm place, cover, and allow dough to rise until twice the original size - about an hour.  Proceed to make filling (below) while dough is rising.

Preheat oven to 325. Lay out a sheet or tablecloth onto your rolling surface and cover lightly with flour.  Once risen, turn out dough for one loaf onto floured surface.  Roll dough out, with floured rolling pin, into a rectangular shape that is about 10"x24", or about 1/4" thick, or as thin as you want to go.  Then, spread your filling over the entire surface of the dough, getting as close to the edges as possible.

On the long side of the dough, roll the edge over onto itself a little bit.  Then, on the same side as the rolled side, take your tablecloth or sheet and start to lift.  The dough should roll into a jelly-roll/cinnamon roll style log as you lift up the cloth.  Bring each end of the log towards the center, making an "S" loaf.  Very carefully, transfer the loaf into a very well-greased loaf pan.

Bake at 325 degrees for 1 hours and 15 minutes.  Cool your povitica in the loaf pan for at least an hour before removing from the pan.  Once cooled, slice your povitica and serve.  (Slicing the loaf upside down yields a nicer looking slice.)

Traditional Walnut Filling
2 cups English walnuts (about 1/2 pound)
1/2 cup brown sugar
1/2 cup white sugar
1 tsp salt
1 egg
1/4 cup milk
1/2 tsp rum extract
1 Tbsp cinnamon

Grind walnuts in a food processor, or beat in a Ziplock bag with a rolling pin.  Mix all ingredients together in a bowl, and stir to combine thoroughly - making a loose filling.  If filling looks to tough to spread over dough, stir in a little milk. **Makes enough filling for ONE LOAF of povitica**

Cream Cheese Filling
2 8oz packages of cream cheese, at room temp
2 Tbsp lemon juice
1 tsp vanilla extract
3/4 cup white sugar

Beat all ingredients together until fluffy and smooth.  If it looks too difficult to spread, beat in a little milk. **Makes enough filling for ONE LOAF of povitica**

Chocolate Filling
1/2 cup milk
1/4 cup butter
1 tsp vanilla extract
1/4 cup sugar
1 tsp cocoa powder
1/2 tsp cinnamon
3 Hershey bars, chopped or broken up into little pieces
1 egg, slightly beaten

Heat milk, butter, and vanilla in a small pan on the stove until boiling.  In the meantime, combine sugar, cocoa, cinnamon, and chocolate bits in a bowl.  Once the milk mixture is boiling, pour over dry ingredients.  Stir until the chocolate has melted and the mixture is smooth.  Add a small amount of hot chocolate mixture into the beaten egg, mixing constantly.  Then, transfer egg back into the bowl of hot chocolate and mix completely, until smooth.  Let the chocolate filling sit at room temperature until you are ready to spread over dough.  If the mixture becomes too thick, stir in a bit of milk. **Makes enough filling for ONE LOAF of povitica**

Apple Cinnamon Filling
1/4 cup sugar
1/2 tsp cinnamon
1 egg
2 cups apple pie filling

Beat egg slightly in a bowl.  Mix in sugar and cinnamon.  Stir in apple pie filling, and mix until well blended. **Makes enough filling for ONE LOAF of povitica**

Recipe from Rachel

Bacon Cinnamon Rolls with Maple Cream Cheese Frosting

Bacon and cinnamon rolls.  Need I say more?

It's practically heaven on a plate.  The perfect combination of salty and sweet. 

The first time I made them, one of my sons ate FIVE.  No joke.

Dough:
1/2 cup warm water
4 1/2 tsp active dry yeast
2 Tbsp maple syrup
1 (3.5oz) box instant vanilla pudding
2 cups milk, warm
2 eggs
1/2 cup butter, melted
1 tsp salt
7 cups flour

Filling:
1/2 cup butter, melted
1 1/2 cup brown sugar
6 tsp cinnamon
1 Tbsp flour
2 lbs bacon, cooked, drained, and crumbled

Icing:
8oz cream cheese, softened
1/2 butter, softened
dash of salt
3 to 4 Tbsp maple syrup
powdered sugar to desired consistency/sweetness

- Combine warm water, yeast, and syrup. Set aside. Put flour, dry pudding mix, and salt in a large mixing bowl. Pour in yeast mixture, melted butter, warm milk, and eggs. Mix with dough hook for a couple of minutes on medium, to medium-low speed, until all ingredients are kneaded together and soft dough is formed.

- Form dough into a ball and place in a large, greased bowl. Cover bowl with damp cloth. Place in warm place to rise until dough is doubled in size. Approximately 1 hour.

- In the meantime, mix together brown sugar, cinnamon, and flour. Set aside.

- After dough has risen, turn out onto floured surface. Cut dough in half.
- Roll out one half of the dough to form a large rectangle. Approximately 12 inches by 8 inches. Roll to approximately 1/4" in thickness.  The thinner you roll the dough, the more spiral-y the cinnamon rolls will be.  I tend to love the more spiral-y!
- Brush with half of melted butter.  Sprinkle half of butter/cinnamon/sugar mixture on top of dough.
- Sprinkle half of the crumbled bacon bits on top of the cinnamon/sugar.

- Roll dough, jelly-roll style, starting from the longer side of the rectangle.
- Repeat with other half of dough and butter/cinnamon/sugar mixture.
- Using unflavored dental floss or thread, cut logs into 3/4" to 1" slices. Each log will yield 12 slices. Place 12 rolls in each 9x13 baking dish, on top of glaze (if you made it)

- Let rise, until rolls are doubled in size. Approximately 30 minutes.

Bake at 350 degrees for 17-19 minutes, careful to not overcook!

For icing, mix all ingredients together. Spread over warm cinnamon rolls. Serve warm and enjoy!

Makes TWO DOZEN cinnamon rolls.

Recipe by Meredith

Crockpot Stuffing

1 box Jiffy cornbread mix, prepared, baked the day before
8 slices of bread, toasted and cut up
4 eggs
1 medium onion, chopped
1/2 cup celery, chopped
1-2 Tbsp sage
2 c chicken broth
2 cans of cream of chicken soup
salt & pepper to taste
1 lb sage breakfast sausage, cooked, drained, and crumbled
butter

Mix all ingredients together.  Put in greased crockpot.  Dot the top with butter.  Cook on high for 4 hours.

Recipe from Mary

Blueberry Muffin Breakfast Cake

1/2 cup butter, softened
3/4 cup sugar plus 2 Tbsp
1 egg
1 tsp vanilla
1 3/4 cup flour, plus 1/4 cup set aside
2 tsp baking powder
1 tsp salt
1/4 tsp ground cinnamon
2 cups fresh blueberries
1-2 Tbsp lemon juice
milk

Preheat oven to 350 degrees.  In a liquid measuring cup, put in 1-2 Tbsp lemon juice, then add milk to total 1/2 cup liquid and let sit.  In small bowl toss blueberries with reserved 1/4 cup of flour, until blueberries are coated.  Set aside.  In a mixing bowl, cream together butter and sugar.  Add vanilla and egg and mix well.  Toss together dry ingredients, then add to mixing bowl.  Mix together.  Pour in soured milk and mix.  Stir in coated blueberries.  Pour batter into a greased 9x9 baking dish (or similar size).  Top with 1 Tbsp granulated sugar, sprinkled on top.  Bake for 40-45 minutes, until toothpick comes out clean.  Let sit for 10-15 minutes before serving.

Recipe adapted from HERE.

Chocolate Bread

2 1/4 cups flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1 cup oil
3 eggs
1 tsp vanilla
2 cups chocolate chips
1 1/2 cup pecans (optional)

Grease and flour 2 loaf pans.  Combine dry ingredients, then mix in wet ingredients.  Mix in chocolate chips and pecans.  Spoon batter evenly into pans.  Bake at 325 for 1 hour to 1 hour 15 min.  shield bread with foil to prevent excess browning.  Let cool in pan for 10 minutes before removing, then cool on racks.

Recipe from Aunt Betty Ann

Pistachio Bread

1 pkg white cake mix
1 pkg instant pistachio pudding mix
1/2 cup oil
4 eggs
1/4 cup sugar
1/2 cup water
1 cup sour cream

For swirl:
1 tsp nutmeg
2 Tbsp sugar
2 Tbsp cinnamon

Grease and flour loaf pans (1 large or 4-5 mini).  Mix all ingredients, except for swirl ingredients.  Pour half of the batter into loaf pans.  Mix together swirl ingredients and sprinkle onto batter in loaf pans.  Pour remaining batter on top.  Bake at 350 for 45-50 min.

Recipe from Aunt Betty Ann

Soft Pretzel Bites

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all purpose flour
1/4 cup butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or cinnamon/sugar mixture

Combine the water, sugar, salt, and yeast in a mixing bowl. Let sit for 5 minutes, until the mixture starts to bubble. Add the flour and butter and, using a dough hook, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth, approximately 4 to 5 minutes. Remove the dough from the bowl, and spray it well with cooking spray.  Return the dough to the bowl, cover with greased wax paper and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line two cookie sheets with parchment, and spray with cooking spray.

Put baking soda and water in a large pot and bring to a boil.  In the meantime, pinch of pieces of the dough and roll into bite-sized pieces.  Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a slotted spoon. Set on greased parchment.  Brush the top of each pretzel with the egg wash (beaten egg plus water).  Then sprinkle with salt.  Bake until dark golden brown in color, approximately 12 to 14 minutes, switching racks half way through.

For cinnamon/sugar pretzel bites, while pretzels are still warm, brush with melted butter, then sprinkle cinnamon and sugar on top.

Serve warm.  May serve plain ones with mustard!

Original recipe tweaked from one found HERE.

Sweet Cinnamon Scones

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.

Recipe from HERE.

Meredith's *Perfect* Cinnamon Rolls

Dough:
1/2 cup warm water
4 1/2 tsp active dry yeast
2 Tbsp sugar
1 (3.5oz) box instant vanilla pudding
2 cups milk, warmed
2 eggs
1/2 cup butter, melted
1 tsp salt
7+ cups flour

Filling:
1/2 cup butter, melted
1 1/2 cup brown sugar
6 tsp cinnamon
1 Tbsp flour

Icing:
8 oz cream cheese, softened
1/2 cup butter, softened
1/2 tsp vanilla
2 1/2 cups powdered sugar
1/4 tsp salt

- Combine warm water, yeast, and sugar. Set aside. Put flour, salt, and dry pudding mix in a large mixing bowl. Pour in yeast mixture, melted butter, warm milk, and eggs. Mix with dough hook for a couple of minutes on medium, to medium-low speed, until all ingredients are kneaded together and soft dough is formed. Add extra flour a couple Tablespoons at a time until you get a soft, but not sticky, dough. It should come away from the sides of the bowls but still be soft to the touch.

- Form dough into a ball and place in a large, greased bowl. Cover bowl with damp cloth. Place in warm place to rise until dough is doubled in size. Approximately 1 hour.

- In the meantime, mix together brown sugar, cinnamon, and flour. Set aside.

- After dough has risen, turn out onto floured surface. Cut dough in half, if you want to work with less dough at a time. (I’ve made this recipe so many times that I will roll out the entire batch of dough.)

- Roll out one half of the dough to form a large rectangle. Approximately 12 inches by 8 inches. Roll to approximately 1/4" in thickness. the thinner you roll the dough, the more of a spiral you will get in your roll, offering more cinnamony layers!

- Brush with half of melted butter.  Sprinkle half of butter/cinnamon/sugar mixture on top of dough.

- Roll dough, jelly-roll style, starting from the longer side of the rectangle.

- Using unflavored dental floss or thread, cut logs into 3/4" to 1" slices. Each log will yield 12 slices, or the entire batch will yield 24. Place 12 rolls in each greased 9x13 baking dish.

- Repeat with other half of dough and butter/cinnamon/sugar mixture.

- Let rise, until rolls are doubled in size. Approximately 30 minutes.

Bake at 350 degrees for 17-25 minutes (depending on oven), careful to not overcook!

For icing, mix all ingredients together. Spread over warm cinnamon rolls. Serve warm and enjoy!

Makes TWO DOZEN cinnamon rolls


Recipe by Meredith

Betty Crocker Cinnamon Rolls

4 to 4 1/3 cups flour
1 package active dry yeast (or 2 1/4 tsp)
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs
3 Tbsp butter or margarine, melted
1/2 cup sugar
2 tsp ground cinnamon

1. Combing 2 cups of the flour and yeast; set aside. Ina medium saucepan, heat and stir milk, the 1/3 cup sugar, the 1/3 cup butter, and salt just till warm and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough onto a floured surgace. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place till double in size (about 1 hour).

3. Punch dough down. Turn onto a lightly floured surgace. Divide in half. Cover and let rest 10 minutes. Lightly greast two 9x 1 1/2 inch round baking pans.

4. Roll each portion of the dough inot a 12x8 inch rectangle. Brush the melted 3 Tbsp butter over dough. Combine the 1/2 cup sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice each roll into 12 equal pieces. Place in prepared pans. Cover and let rise in a warm place till nearly double (about 30 minutes).

5. Bake at 375 for 20-25 minutes or till golden. Cool slightly; remove from pans. Drizzle with icing. Serve warm.

Recipe copied out of Betty Crocker cookbook

Chocolate Chip Pumpkin Loaf

1 1/2 cups of sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 2/3 cups flour
2 teaspoons pumpkin pie spice -OR- 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, & 1/2 teaspoon all spice
2 eggs
1 cup canned pumpkin
1/3 cup water
1/2 cup oil
12 ounces chocolate chips (2 cups)
1/2 cup almonds or walnuts (I prefer to use walnuts)

Mix the dry ingredients in one bowl and the wet ingredients in a second bowl. Then combine the ingredients.

Bake at 350 degrees. Ready when toothpick comes out clean.
Regular loaf: 1 hour 15 minutes
Mini loaf: 50 minutes
Muffins: 18-20 minutes
Mini muffins: ~13 minutes


Recipe from Chrystal

Blueberry Scones

The key to this recipe is working the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen.

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Recipe from America's Test Kitchen

Easy Bread Pudding

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins or Craisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Recipe from Allrecipes.com

Sourdough Pancakes

Sourdough Pancakes (serves 10-11)

- 2 tsp yeast
- 1/4 cup warm water (almost hot, but still warm)

Combine and let sit 5 minutes. Add....

- 5 to 6 cups flour
- 4 1/2 cups luke warm water

Beat until smooth like snot. Yes, snot. Let rise for at least 8 hours if not overnight. Will double to triple in size. After letting sit, add....

- 3 eggs, beaten
- 2 Tbsp oil
- 2 Tbsp sugar
- 4 tsp baking powder
- 2 tsp salt

Grill on hotter than normal griddle.

Recipe passed down through the Rowley generations.

Pound Cake

1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 1/2 tsp vanilla
1/4 tsp almond extract
2 eggs
1/2 cup sour cream

Cream together butter, sugar, and vanilla. Add eggs. Mix in flour, baking soda, and salt. Stir in sour cream until blended. Pour batter into greased and floured loaf pan, preferably glass. Bake at 325 for 70 minutes.

Variations: *omit almond and instead use 1 tsp lemon zest, 2 Tbsp lemon juice, and 1 Tbsp poppy seeds or 2 Tbsp minced crystallized ginger.

Recipe from Williams & Sonoma cookbook

Poppy Seed Bread

3 eggs
2 1/4 cup sugar
1 cup oil
1 1/2 Tbsp poppy seeds
1 1/2 tsp butter flavoring
1 1/2 tsp almond extract
1 1/2 tsp vanilla extract
3 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 cup milk

Glaze:
1 cup powdered sugar
2 Tbsp milk
1/2 tsp each vanilla, almond, and butter flavors

Beat eggs. Slowly add sugar. Stir in cooking oil, poppy seeds, almond, butter, and vanilla extracts. Sift together flour, salt, and baking powder. Add alternating with milk to egg mixture. Turn into 2 or 3 greased and floured loaf pans. Bake at 350 for 1 hour. While hot, punch loaves with toothpick and spoon glaze on. Serve warm or freeze for later.

Recipe from Mary

Hush Puppies

1 1/2 cups self rising flour
3 cups self rising corn meal
1 egg
1 tsp sugar
1 large onion, chopped
milk

Mix flour, corn meal, sugar, onion, and egg. Add milk until consistency resembles that of corn bread dough. Set aside for 1 hour; do not touch! Drop by teaspoonfuls into hot oil.

Recipe from Norma

Dumplings for Soup

1 1/2 cups flour
1 1/2 tsp salt
1 tsp baking powder (1 1/2 tsp for lighter dumplings)
2 eggs
milk

Mix dry ingredients. Add egg. Stir in milk until dough becomes pulley. Drop dumplings, by small spoonfuls, into soup that is at a rolling boil. Dumplings are cooked when they rise to the top of the soup.

Recipe from Mary

Yeast Breadsticks

1 1/2 cup water
2 Tbsp sugar
1 Tbsp yeast
1 1/2 tsp salt
3 cups flour
1 stick butter, melted

- Mix water, sugar, and yeast. Set for 5 minutes.
- Combine salt and flour; add to yeast water.
- Knead on floured surface for 3 minutes.
- Spread melted butter in 9x13 pan
- Pat dough ito pan and flip over, coating dough in butter.
- Cut into 1/2 inch strips.
- Let rise for 15-20 minutes.
- Sprinkle top with sesame seeds, parsley, or parmesan cheese.
- Bake at 350 for 20-25 minutes.

Recipe from Tiffany