Charlotte's Cookbook and Recipes

Author: admin

  • Cappuccino Muffins

    Ingredients:

    2 cups all-purpose flour
    3/_, cup sugar
    1/2 tsp. baking powder
    J tsp. ground cinnamon
    1⁄2tsp. salt
    1 cup milk
    2 Thsp. instant coffee granules
    1/2 cup butter or margarine melted
    1 egg beaten
    1 tsp. vanilla extract
    3/4 cup miniature semi-sweet chocolate chips

    Instructions:

    In food processor or blender, combine the Espresso Spread ingredients listed below; cover and process until well blended. Cover and refrigerate until serving. In bowl, combine first 5 ingredients. In another bowl, stir milk and coffee until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. FiH greased or paper-lined muffin cups 2/3 full. Bake al 375° for 17-20 minutes or until le l done. Cool for 5 minutes before removing from pans to wire racks. Serve with Espres Spread. Yields about 14 muffins. (1 cup spread).

    Notes:

    Servings Yield:

    Serve with Espres Spread

  • Buffermilk Muffins

    Ingredients:

    2 c. buttermilk
    111tsp. soda
    2 c. self-rising flour
    2 eggs, beaten

    Instructions:

    Combine buttermilk and soda; add flour, stirring until smooth. Blend in eggs. Pour batter into weJJ-greased muffin tins. Bake at 425° about 40 minutes (muffins wilJ be very brown when done). Yield: 1 1/2 dozen.

    Notes:

    Also great for breakfast or brunch. These are great with home-made preserves!

    Servings Yield:

    Yield: 1 1/2 dozen

  • Bltrsf O Le Ion Fuffl S Muffins

    Ingredients:

    l ‘h cups all-purpose flour
    3/4 cup su ar
    1 tsp. baking soda
    1/2 tsp. salt
    l l up lemon or, anilla yoKurt
    l rgg
    1/2, cup butter or mari: arine mtlted
    l to
    2 Tbsp. gr. ited ltmon pttl
    1 Tbsp. kmon juil”e; cup Oaki-d lU”OOUt
    Topping:
    1/3 cup lemon juice
    1/2 cup sugar
    1/2 cup flaked coconut, to asted

    Instructions:

    In large bowl, combine tlour, sugar, baling po, Hkr, baling soda. and salt. ln another bo” I, beat th yogurt, egg. butter, lemon el and lemon juice until smooch tir inlo dry ingredknts ju t until moisten d. Fold in coconut. Fill greased muffin cups 2/3 full. Bake at 400° for 18-22 minutes or until golden. Cool for 5 minutes before removing from pan to a wire rack. In saucepan, for topping below, combine the lemon juice and sugar, cook and stir until sugar is dis-solved. Stir in coconut. Using a toothpick, poke 6-8 boles in each muffin. Spoon the coconut mixture over muffins. Serve warm or cool to room temp. Yields I dozen.

    Notes:

    These have a cake like texture with a sweet coconut and mouth watering lemon zing. These muffins are incredible.

    Servings Yield:

    Serve warm or cool to room temp

  • Thole Wheat Dinner Rolls

    Ingredients:

    2 (1/2,-oz.) packages active dry yeast
    1/2a cups (110° to
    115°) warm water
    1/2, cup shortening
    1/2 cup plus
    1 Tbsp. sugar
    2 tsp. salt
    3 cups whole-wheat flour
    1/2 lo
    4 cups all-purpose flour;., cup buUer or margarine melted

    Instructions:

    In large mixing bowl, dissolve yeast in warm water, let stand for 5 minutes. Add the shortening, eggs, sugar, salt and whole-wheat flour; beat until smooth. Add enough flour to form a soft dough. Tum onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled. about 1 hour. Punch down. Divide into four portions; shape each into 12 balls. Place I” apart on greased ba. ldng sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375° for 11-15 minutes or until brownedBrush with butter. Yields 4 dozen.

    Notes:

    Jacob, Adam, Christian and Samuel–reach eagerly for one of my homemade wheat roUs. These are hearty with whole-wheat and rich with old-fashioned goodness, and they bake up to a beautiful golden brown.

    Servings Yield:

    Yields 4 dozen

  • Blueberry Muffins

    Ingredients:

    2 cups all-purpose flour
    1/3 cup plus
    2 T. sugar
    1 Tbsp. baking powder
    1 tsp. salt
    1 cup fresh or frozen
    blueberries, tha” ed
    1 egg
    1 cup milk
    1/2 cup butter or margarine melted

    Instructions:

    Combine first 4 ingredients. Add blueberries. In another bowl, beat eggand milk; stir in butter. Stir intodry ingredients just until moistened. Fill glieased or paper-lined muffin cups 2/3 full. Bake at 400° for 20-25 minutes or until muffins test done. Yields I dozen.

    Notes:

    I have baked these muffins more often than any other. They were a favorite at the Deli and now at home, and they aren’t relegated just to breakfast. We enjoy them for supper and for snacks.

    Servings Yield:

    Yields I dozen

  • Bli Ckbotio I Cltps Muffins

    Ingredients:

    1/2 cups all-purpose flour
    1 cup sugar
    11.&i up cocoa
    1 tsp. baking soda
    1 tsp. salt
    1 cup water
    1/2 cup vegetable oil
    1 Tbsp. vinegar
    1 tsp,. anilla extract
    1 (S. Oz.) package cream cheese, softened
    1/21 cup sugar I e
    1/s tsp. salt
    1 (6-uL) package semi S”‘l”tl
    chocolat ! mo ls
    (continue

    Instructions:

    Combine first 5 ingredients, mixing well. Stir ‘in water, oil, vinegar, and vanilla. Spoon batter into paper lined muffin pans, filling 2/3 full. Combine cream cheese and 1/3 c. sugar, creaming until light and fluffy. Add egg and salt” beating well; stir in chocolate morsels. Spoon I heaping t. cream cheese mixture into center of each cupcake. Bake at 350° for 30-35 minutes. Cool in pans 10 minutes; remove to wire rack to complete cooling. Yields 2 dozen muffins.

    Notes:

    I have several very special grandsons that love chocolate (and one that does not) but this recipe is one that compliments that taste and is easy to prepare.

    Servings Yield:

    Yields 2 dozen muffins

  • ogurt Yeast Rolls

    Ingredients:

    l
    1/4 cups whole-wheat flour
    1/2, cups all-purpose flour, djvided
    2 (1/2-oz.) packages acth1e dry yeast
    2 tsp. salt
    1⁄2 tsp. baking soda
    1/2 cups (12 oz.) plain yogurt
    1/2 cup water
    3 Tbsp. butter or margarine
    3 Tbsp. honey…

    Instructions:

    In mixing bowl, combine whole-wheat flour, regular flour, yeast, salt and soda. In saucepan over low heat, heat yogurt, water, butter and honey to I 20°. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining flour to form soft dough. Turn to floured urface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowJ, turning once to grease top. Cover and let rise until doubled, about I hour. Punch down; divide into 24 pieces. Roll each piece into a 9″ rope. To form S-shaped rolls, coil each end of rope toward center in opposite directions. Place 3″ apart on grea.4ied baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400° for I5 minutes or until brown. Spray tops with non!)Lick cooking spray while warm. Cool on wire racks. Yields 2 dozen.

    Notes:

    Tbsp. is a great roll to prepare ahead of time when you are asked to bring the bread to potluck or family dinners. The coiled appearance is very pleasing and people always snap them up very quickly. Recipe Favorites Recipe Favorites Muffins Great Grandma Ruby Joyce Ree Sanfo Charlotte, Christian, Adam and Jacob at The Farm on Four-tile Prairie, Vise, Texas Refrigerators in kitchens that are really used a lot, usually have lots of family photos on them. I’ve been on a constant diet for the last two decades. I’ve lost a total of 789 pounds. By all accoW1ts, I should be hanging from a charm bracelet Erma Dombeck

    Servings Yield:

    Yields 2 dozen

  • Apricot Muffins

    Ingredients:

    1 cup chopped dried apricots
    1 cup boiling water
    1, cup sugar
    1⁄2 cup butter or margarine
    softened
    l (8-oz.) cup sour cream
    2 cups aJl-purpose flour
    1 tsp. baking soda
    1/2 tsp. salt
    1 Tbsp. grated onmgc peel
    1/2 cup chopped nuts

    Instructions:

    Soak apricots in water for 5 minutes. In large bowl, cream sugar and butter until fluffy. Add sourcream mix well. Combine dry ingredients; stir intocreamed mixture just until moistened. Drain apricots, discarding liquid. Fold apricots, orange peel and nuts into batter. Fill grea or paper-lined muffin cups 3;_. full. Bake at 400° for 18-20 minutes or until muffins test done. Cool IO minutes before removing to a wire rack. Yields about I dozen.

    Notes:

    What a treat because this was a recipe we got shortly after buying our lake house. Not only is it a great muffin, but the memories it invokes are great also. If I ever open a Bed and Breakfast, this will be a staple on the menu.

    Servings Yield:

    Yields about I dozen

  • Applesauce Muffins

    Ingredients:

    1 cup butter or margarine sofitened
    2 cups sugar
    2 eggs
    1 tsp,., aniUa e-xtract
    2 cups applesauce
    4 cups all-purpose flour
    2 tsp. baking soda
    1 tsp. ground cinnamon
    1 tsp. ground allspice
    1/2 tsp. ground cloves
    1 cup chopped walnuts
    optional
    Cinnamon-sugar, optional

    Instructions:

    Cream butter and sugar. Add eggs and vanilla; mix well. Stir in apple-sauce. Combine flour, baking soda and spices; stir intocreamed mixture. Fold in nuts. Fill greased or paper-lined muffin cups 3⁄4 full. Bake at 350° for 25 minutes or until they test done. Sprinkle with cinnamon-sugar. Yields 2 dozen.

    Notes:

    Servings Yield:

    Yields 2 dozen

  • F Balvana Crlthib Muffins F

    Ingredients:

    1/2 cups all-purpose flour
    1 tsp. baking soda
    1 tsp. baking powder
    1/1 tsp. salt
    3 large ripe bananas, mashed
    3/” cup sug. u
    1 egg lightly beaten
    1/3 cup butter or margarine melted
    Topping:
    1/3 cup packed brown sugar
    1 Tbsp. all-purpose flour
    1/Mtsp. ground cinnamon
    1 Tbsp. butter or margarine

    Instructions:

    In large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter, mi” well. Stir into dry ingredients ju t until moi tened.. Fill greased or paper muffin cups 2/3 full. Bake at 350° for 15-20 minutes or until muffins test done. Yidds 1 dozen.

    Notes:

    Servings Yield: