HomeMy WebLinkAboutThe Goderich Signal-Star, 1983-11-16, Page 35issesit
muffins
• Applesauce sp ,i,ce Muffins
Batter:
1/2 cup butter
1 cup firmly packed brown sugar
1 egg
11/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
Y2 cup raisins or currants
1/2 cup chopped almonds, pecans, walnuts
1 cup unsweetened applesauce
Topping:
2 tbsp white sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
In a large bowl, cream together butter and brown sugar.
Beat in egg.
Sift together flour, baking powder, soda, salt, cinnamon
and nutmeg. Combine with raisins arid nuts.
Stir these dry ingredients in three parts alternately with
the applesauce, in two parts into the batter. Mix only until
blended. Transfer to muffin pans filling them almost full.
Combine topping ingredients and spoon equally over
inuffins.
Bake at 375 degrees F for 20 minutes or until well risen
and firm to touch. Cool on a rack and serve for breakfast
or snacks.
Makes 12 big muffins.
Anne Hawthorne,
Beaverton
Heavenly Rhubarb Jam
8 cups rhubarb
6 cups sugar
1 can pineapple ( crushed)
1 - 6 oz. pkg. strawberry jello
Mix first 3 ingredients and boil for 20 minutes. Remove
from heat and stir in jello until dissolved. Pour into jars
and seal with wax.
Dorothy Brown,
R.R. 6, Goderich
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