From Brenda Goodrich
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg lightly beaten
1/2 cup milk
4 Tbsp butter, melted
1 c. fresh or frozen blueberries
Preheat oven to 375. Sift together dry ingredients. In a separate bowl, combine egg, milk, and butter. Make a well in the dry ingredients and pour in milk mixture, stirring with fork just until dry ingredients are moistened. Fold in blueberries. Ladle into greased muffin tins. Bake for 18 -20 minutes.
Wednesday, December 30, 2015
Saturday, December 26, 2015
½ Cup melted butter
2 tsp salt
½ cup sugar (1/4 cup sugar if you are making rolls)
2 1/2 cups warm milk
2 well beaten eggs
2 TBSP yeast
2 TBSP yeast
7 cups flour
Put butter, salt, sugar and milk in mixing bowl mix in two cups of flour. Add eggs and yeast, and flour 1 cup at a time. Knead until smooth as satin. May need more flour.
Let raise until double. For rolls, shape as desired.
Shape into cinnamon rolls by dividing dough into two parts and rolling out about
12” by 6”. Spread
melted butter, sugar and cinnamon. Roll
up and cut with dental floss about ¾ inch thick. Place on baking pan, let raise until double,
Bake 350° for 20 minutes, or until golden brown.
Frost when they come out of the oven with:
3 cups powdered sugar
¼ cup melted butter
1 tsp vanilla
¼ cup milk
Blend together to the consistency you desire, may need more powdered sugar.
Make about 4 dozen Cinnamon Rolls