Charlotte's Cookbook and Recipes

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  • Chocolate Cookie Muffins

    Ingredients:

    1/2 cups all-purpose flour
    1/2 cup sugar
    3 tsp. baking powder
    1/3 cup butter or margarine
    cold
    1 egg
    1 cup milk
    16 cream-filled chocolate sandwich cookies, coarsely chopped
    Topping
    3 Tbsp. all-purpose flour
    3 Tbsp. sugar
    2 Tbsp. butter or margarine cold
    1 cup vanilla chips
    1 Tbsp. shortening

    Instructions:

    Combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups 2/3 fu11. For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sp. rinkle about 1 T. over each muffin. Bake at 400° for 16-18 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. S chocolate cream filled cookies, finely crushed Combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about I tablespoon over each muffin. Bake, cool, then drizzle. In heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

    Notes:

    Tbsp. is a great way to make a new and different muffin. The crushed cookies in the batter adds a double treat for the chocolate lover. Its like eating muffins and cookies at the same time. They are great.

    Servings Yield:

  • 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

  • Cherry Almond Muffins

    Ingredients:

    13/4acups all-purpose flour
    1/! l’UP plus
    1 T. sugar
    1/! tsp. baking po,, dcr
    1/! tsp. baking soda ‘I. atsp. salt
    1/! cup butter or maf’ arine
    cold
    1 e
    1⁄4 cup sour cream
    1 tsp. almond extract

    Instructions:

    In a bowl, combin fi t 6 ingreJients. Cut in butter until mixture re mbl s coaTM! crumbs. B at the egg, sour cream and eAtr. ict until smooth tir into dry ing1 Ji nts ju t until moi!-otendl (batter ill be thick). For topping, combine flour and sugar in a small bowl; cu t in butter until crumbly. Stir in almonds; set aside. For fillingt in mixing bowl, beat cream cheese, eggt sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yields 7 jumbo muffins or 14 regular muffins. (lf using regular siz. e muffin cups, bake for 20-25 minutes) 1 package 8 oz. cream cheese, 1/2 tsp. vanilla extract 3/4acup cherry preserves, warmed

    Notes:

    Feel free to experiment with fillings in muffins. These fancy muffins are almost like a pastry with a creamy c. enter and a nutty streusel topping.

    Servings Yield:

    serves evenly between muffin cups; swirl gently

  • Cheese Muffins

    Ingredients:

    1/2 cup chopped onion
    1 Tbsp. butter or margarine
    meltt.-d
    1/2 cups biscuit mix
    1 cup shn’Clded sharp
    American cheese, dh-ided
    1 egg be-. lten
    1/! cup milk
    1 Tbsp. sesame seeds to asted
    1 Tbsp. butter or margarine melted

    Instructions:

    Saute onion in I T. butter till tender. Combine onion. biscuit m and 1/2 c. cheese in bowl. Combine egg and milk; add to biscuit mixture. stirring ju t until moistened. Spoon into lightly greased muffin pans until:?/3 full. Sprinkle with remaining 1/2 c. chet!se and sesam seals; drizzle with I T. butter. Bake at 400° for 15 minutes or until golden. Yields l dozen.

    Notes:

    Servings Yield:

    Yields l dozen

  • Apple Carrot Muffins

    Ingredients:

    J3/” cups rai in bran cereal
    11;., cups all-purpose flour
    3/4 cup sugar
    1’I” tsp. baking soda
    1 tsp. ground cinnamon
    ‘I” tsp. salt
    1 egg
    3/4 cup buttermilk
    ‘h cup canola oil
    3/4 cup finely choppt!d peeled
    tart apple
    h cup grated carrots
    ‘/” cup chopped walnuts
    APPLE l rcJf
    1 fUFFIJ. VS
    2 T. huUer
    1/2, cup packro brown su ar I T. all-purpose flour
    1/1 tsp. ground cinnamon;,. to
    1/2 tsp. ground nutmeg
    2 cups diced peeled apples
    1/2cup finely chopped outs

    Instructions:

    In bowl, combine first 6 ingredients. In small bowl, beat the egg. buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. FiJI paper lined muffin cups coated ilh nonstick cooking spray,. y., full. Bake at -WO° for 20-23 minutes before removing from pan to wire rack. Serve warm. Yields I dozen. In a saucepan, melt butter. Stir in brown sugar, flour. cinnamon and nutmeg until smooth. Add appks; cook over medium low heat for 10 minutes or until tender, stirring frequently. Remo.-e from heat; stir in nuts. Cool.

    Notes:

    These fruity muffins are moist, tender, and taste almost like carrot cake. Most muffins keep well, so if you don’t ear all you’ e made, wrap in Saran or foil, and refrigerate or freeze, to ser ‘e atanother meal. Remember to heat them before serving.

    Servings Yield:

    Serve warm

  • Chive Al Td Cheese Muffins

    Ingredients:

    2 cups all-purpose baking mix
    3/4acup Kraft Grated Parmesan Cheese, divided
    1 Tbsp. sugar
    1/2 cup chopped fresh chives
    1/2 tsp. freshly ground pepper
    1 large egg
    1/2acups milk
    2 Tbsp. vegetable oil

    Instructions:

    Stir together baking mix, 1/2 c. Parmesan cheese, sugar, chopped chives, and pepper in large bowl; make a well in center of mixture. Stir together egg, milk, and vegetable oil until blended. Add to dry ingredients, stirring just until moistened. Spoon batter into Lightly greased muffin pans, filling 2/3 full. Sprinkle with remaining 1⁄4 cup Parmesan cheese. Bake at.400° for 15-18 minutes or until golden. Slightly cool in pans; remove from pans, and cool completely on wire racks. Makes J 1/2 dozen.

    Notes:

    Servings Yield:

    Makes J 1/2 dozen

  • Th.Eat Waffles

    Ingredients:

    3/4acup milk
    1/3 cup vegetable oil
    1/2acup orange juice
    1 cup”‘hole-wheat flour
    1 Tbsp. sugar
    1 to
    1/2 tsp. grated orange peel
    1 tsp. baking powder
    1/2 tsp. salt
    1 cup blueberries, or your favorite fresh fruit (optional)
    1 (14-1⁄2-oz.) can blueberries
    2 Tbsp. light corn syrup (or fresh if you can get them)

    Instructions:

    In small mixing bowl, beat the egg white until stiff peaks fonn; set aside. In another small mixing bowl, beat egg yolk, milk, oil and orange juice. Combine flour, sugar, orange peel, baking powder and salt; stir into milk mixture. Fold in egg white. Blueberries may be added to batter or served on top after baking. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Yields 5 waffles. B. lueberry Sauce: Drain blueberry liquid into small saucepan. Sti. r in corn syrup. Bring to a boil; reduce heat, and simmer 10 minutes. Stir in blueberries. Serve warm over waffles or pancakes.

    Notes:

    It is not just the men that enjoy a hearty meal of waffles or pancakes. Tbsp. has become a special treat for almost every Sunday breakfast at our house. Topped with fresh blueberries, blueberry sauce, or your favorite fresh fruit they will become your favorite too.

    Servings Yield:

    Serve warm over waffles or pancakes

  • Biscuits

    Ingredients:

    2 c. all-purpose flour
    1 c. whole-‘heat flour
    1/2 tsp. baking powder
    2 T. sugar
    1/2 tsp. salt
    1 c. milk

    Instructions:

    3/4 tsp. cream of tartar 3/” c. butter or margarine 1 egg, beaten In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse cornmeal. Add egg and milk stirring quickly and brietly. Knead lightly on floured board. Roll or pat gently to I inch thickness… Cut imo I to 2 inch biscuits. Place in greased IO inch iron skillet or on a 9 inch square pan. For crusty bbcuits separJte on a cookie sha!t. Bake in -’50° oven until golden brown. ltile llih

    Notes:

    Nothing is better than these wonderful from scratch biscuits–golden and crusty on the outside, and tender inside. Biscuits should be served as soon as they are baked so that you can melt butter in them. They are perfect for breakfast or for sopping up gravy from a heany bowl of Beef Stew (see separate recipe).

    Servings Yield:

    Makes 16

  • A.1-Vgel Itolls Or Iliscuits

    Ingredients:

    1 package yeast, dry
    2 T. water, warm S to
    5-1/2 cups flour, all- purpose
    1 tsp. baking soda
    3 tsp. baking powder
    4 T. sugar, granulated
    1 tsp. salt

    Instructions:

    Dissolve yeast in warm water. Sift dry ingredients, cut in shortening. Add yeast and buttermilk, to dry ingredients. Knead to hold together, roll dough. Cut with biscuit cutter and fold in half when placed on greased cookie sheet. Bake at 400° for 15-20 minutes.

    Notes:

    These are priceless, and such a treat for “little folks” to Cllt them out and make rolls so they will feel like they are really making a part of the meal.

    Servings Yield:

    Make rolls so they will feel like they are really making a part of the meal

  • Zucchini Bread

    Ingredients:

    1 cup salad oil
    3 eggs slightly beaten
    2 cups grated r. tw zucchini
    2 tsp. vanilla extract
    3 cups all-purpose flour
    1 tsp. soda
    1/2 tsp. baking powder
    1 tsp. salt
    3 tsp. ground cinnamon
    1 cup chopped walnuts or pecans

    Instructions:

    Combine oil, eggs, sugar, zucchini, and vanilla in large mixing bowl; blend well. Stir in flour, soda baking powder, salt, and cinnamon. Do not beat. Stir in walnuts or pecans. Spoon batter to 2 well-greased 81/2 x 4 1/2 x 21/s” loaf pans. Bake at 325° for 1 1/2 hours or until done. Serve for breakfast or as an accompaniment for chicken or other meat at dinner. Yields 2 loaves.

    Notes:

    My youngest daughter, Michele, taught Physical Education with a lady that thought this was the most delicious bread she had ever tasted. Needless to say, she always received a loaf whenever we wanted to show her our appreciation and thank her for a job well done. When you are making loaves as gifts, be sure to make extras for your family. Recipe Favorites Recipe Favorites

    Servings Yield:

    Serve for breakfast or as an accompaniment for chicken or other meat at dinner