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Cookbook 10-18

-Looking for a simple bread pudding recipe?

“Bread Pudding”

3 c. soft bread crumbs (or use 4 cups for a firmer pudding)
2 c. milk, scaled, with a 1/4 c. butter
1/2 c. sugar
2 eggs slightly beaten
1/4 tsp. salt
1 tsp. cinnamon or nutmeg (she puts a little of each)
1/2 c. seedless raisins (optional)

Heat oven to 350. Place bread crumbs in a 1 1/2 quart baking dish. Blend in the remaining ingredients. Bake for 40-45 minutes or until a knife inserted comes out clean. 6-8 servings. Can serve it warm with cream. She makes a homemade chocolate sauce.

Kathleen Barnes, Centralia

-Blueberry muffin recipe (makes big fluffy muffins)?

“Blueberry Muffins”

1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 c. milk
1 tsp. vanilla
1 1/2 to 2 c. blueberries
(dry ingredients)
2 c. flours
2 tsp. baking powder
1/2 tsp. salt

Oven at 350. Makes 12 to 24 muffins in a greased muffin pan. Beat butter and sugar until fluffy. Add eggs one at a time. Mix in the milk and vanilla. Slowly mix liquid and dry ingredients and mix with hands. Don’t over mix. Slowly fold in blueberries and spoon into muffin pan. Sprinkle granulated sugar on top. Bake 30 minutes.

“Apple Cake”

2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
1 c. margarine, softened
2 eggs
2 tsp. vanilla
1/2 tsp. butter extract
2 T. water
about 4 apples, pealed and diced into small pieces
1 c. pecans

Heat the oven to 350. Grease and flour a 9 by 13 pan. Sift the dry ingredients and set aside. Cream the sugar and margarine and beat in the eggs. Stir in the vanilla, butter extract, and water. Beat into the dry ingredients. Add the apples and nuts and stir into the mixture. Bake for 40 minutes. Can either ice with a cream cheese icing.
(Rum Sauce)
1 c. water
1/2 c. margarine
2 tsp. flour
sprinkle of salt
2 tsp. vanilla
2 T. rum flavoring
In a saucepan combine water and margarine and bring to a boil. Mix a cup of sugar, flour, salt, and stir into the saucepan. Bring that to a boil. Stir in the flavorings. Pour over the cake.

Marian Embree, Moberly

-Never used Pesto. What is it? What do you use it for? What is the difference between green and red?
HAS A FRIEND THAT MAKES PESTO, USING FRESH BASIL LEAVES, PINE NUTS, GARLIC CLOVES, VIRGIN OLIVE OIL, GRATED FRESH PARMESAN CHEESE…PLACES IN A BLENDER. EAT IT WITH CRACKERS OR TOASTED BREAD. USE IT IN ITALIAN DISHES.

 



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