Baking with Betty

By Betty Heald | Jun 03, 2017

This week's column is dedicated to "Little Big Shots" with Steve Harvey. A fun, talented group.

Apple Crisp Muffins

Topping:

1/2 cup brown sugar

3 tablespoons softened butter

1/2 teaspoons vanilla

1/3 cup white flour

1 teaspoon cinnamon

Mix all ingredients until crumbly. Set aside.

Muffin:

2-1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1-1/2 cup brown sugar

2/3 cup vegetable oil

1 egg

1-1/2 teaspoon vanilla

1 cup sour milk

2 cups peeled chopped apples

Grease 2 muffin tins. Preheat oven to 350 degrees. Combine flour, baking soda and cinnamon, set aside. Mix together sugar, oil, and vanilla. Alternately add flour mixture and milk into sugar mixture until well blended. Fold in apples. Put batter in tins, then crumble topping on the batter. Bake 25-30 minutes.

Glazed Carrots

6-8 carrots, peeled, sliced or 2 cups baby carrots, cooked, drained

2 tablespoons butter

4 tablespoons brown sugar

Add butter and brown sugar. Stir so carrots are coated. Simmer stirring occasionally, about 10 minutes.

Polish Stew

4-5 pound roast

Several potatoes

Several carrots

Large can tomatoes

Salt and pepper

Place everything in a stockpot and fill with water. Simmer for several hours. This can be served as a meal, with egg noodles or as a soup.

Cream Puffs

1 cup hot water

1/2 cup Crisco

1-1/4 cup white flour

5 eggs

Grease cookie sheets. Preheat oven to 400 degrees. Bring hot water and Crisco to a boil. Stir in flour. Put in a mixing bowl. Beat in eggs one at a time. Drop on cookie sheet by tablespoons. Bake 10 minutes. Cut a hole in the top and fill.

Filling:

2 cups milk

1 cup sugar

2 eggs

2 tablespoons cornstarch

1 teaspoon vanilla

Mix milk, sugar, eggs and cornstarch in saucepan. Cook over medium heat until thick. Remove from heat. Add vanilla.

Our thought for the week: "Know yourself and you will win all battles." Sun Tzu

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