-request for a good blueberry muffin recipe

“Blueberry Muffins”

2 c. flour
3/4 c. plus 5 tsp. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. milk
2 eggs
1/2 c. vegetable oil
1 tsp. grated orange zest
1 c. blueberries

Oven at 375. Whisk the flour, 3/4 c. sugar, baking powder, baking soda, and salt. Once mixed, make a well in the center. In another whisk the milk, eggs, oil, and the orange zest. Pour that into the dry ingredients well. Stir until just combined. Then fold in the blueberries. Put about 1/3 c. batter into each muffin cup. Sprinkle with a little sugar on top of those. Bake for 23-25 minutes.

Glori, at Tenmile

-request for a biscuit recipe

“Biscuit Supreme”

2 c. sifted flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream tartar
3 T. sugar
1/2 c. shortening
2/3 c. milk

Preheat oven to 425. Sift the flour, salt, baking powder, cream of tartar, and sugar together. Cut in the shortening until it’s crumbly. Add the milk and mix slightly with a fork until the mixture follows around the bowl. Roll out and cut the biscuits. Bake at 425 for 10-12 minutes or until golden brown. It can be doubled easily.

Kathleen Barnes, Centralia

-request for a chicken pot pie recipe

2 cans cream of potato soup
1, 16 oz. can mixed vegetables
2 c. diced chicken
1/2 c. milk
1/2 tsp. black pepper
2, 9 inch pie crusts
1 egg, slightly beaten
1/2 tsp. thyme

Combine the potato soup, vegetables all mixed together, diced chicken, milk, black pepper, and thyme. Spoon into a prepared pie crust. Cover with the top crust. Crimp edges to seal. slit the top crust. Brush with egg if desired. Bake at 350 for 40-50 minutes, until the crust is good and brown.

Kathleen Barnes, Centralia

-request for a homemade marinara sauce

-what can you use a jar marinara sauce for

“Mock Sour Cream”

1/2 c. cream style cottage cheese
1/2 c. buttermilk
2 tsp. lemon juice
chopped chives if desired

Whirl cottage cheese and buttermilk in blender until smooth. Add lemon juice and whirl a few seconds longer. Serve on fresh fruits, baked potato, fish or cold soup. Makes 1 c. at 8 calories per Tablespoon.

submitted in 2nd KWIXland Cookbook, Katie Schofield, Moberly

“Mock Mayonnaise”

1 c. cottage cheese
2 T. salad oil
1 T. cider vinegar
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. paprika
dash of pepper

About 5 minutes before serving or up to 2 weeks ahead in covered blender, blend at medium speed all ingredients until smooth. Scrape sides occasionally. Cover and refrigerate and use within 2 weeks. Makes 1 cup with 30 calories per Tablespoon.

submitted in 2nd KWIXland Cookbook, Priscilla Hildebrand, Moberly