This was just one of the tasty treats at our 2012 “Meet the Candidates” event this year. Lori Martin was kind enough to share the recipe with us.
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/3 cup butter from Lori Martin
3/4 cup white sugar
1/2 cup milk (plus a tablespoon or two more)
1/4 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup white sugar
Preheat oven to 350. In one bowl, combine flour, baking powder, salt and nutmeg. In another bowl, beat egg, butter, vanilla and sugar until well blended. Add the flour mixture to the creamed mixture and beat in milk until smooth. Fill each cup of lightly greased muffin tin 2/3 full. Bake 20 minutes (11-12 for mini muffins), or until a light golden color, or until an inserted toothpick comes out clean. Cool 1-2 minutes and remove from pan.
Melt butter. In separate bowl, combine 1/2 cup sugar, cinnamon and nutmeg. While puffins are still warm, dip each one in butter, then in sugar mixture, coating thoroughly. Serve warm, or allow to cool and store in an airtight container or ziploc bag.
Alteration: I made these as mini muffins this weekend and they were even better! The cinnamon and sugar topping was in perfect proportion to the bread part of the muffin. I baked them for 11-12 minutes instead of the full 20 minutes in the mini muffin tin. YUM!
LWC member Joan Taylor has shared a delicious apple coffee cake recipe, which is sure whet our appetites for some fall baking! Keep this recipe handy as you get ready for apple picking!
Apple Coffee Cake
- 4 Eggs
- 3 Cups flour
- 2 cups sugar
- 2 tsp. baking powder
- ¼ cup milk
- 1 cup oil
- 2 tsp. vanilla
- 4 cups of apples
- ½ cup sugar
- 1 tsp cinnamon
Grease a 10” tube pan and line with wax paper. Joan suggests putting a cookie sheet on the next rack in the oven in case the cake drips. Cream eggs and sugar. Add milk and vanilla. Sift dry ingredients together and add to the cream mixture. Add oil. Mix thoroughly. Put 1/3 of the batter in greased and lined pan. Top with 1/3 of the apples and 1/3 of the sugar and cinnamon mix. Repeat three times. Bake at 350 degrees for 1 ½ hours or until a knife comes out clean. Joan said that it usually takes a bit longer.
Our latest summer recipe comes from LWC member Joan Taylor, who especially loves this delicious kielbasa dish during the hot summer months. With the convenience of the crock pot, no one in the family will be slaving over a hot stove or grill. Great fare for a family or friends’ get-together, too!
Sweet & Sour Kielbasa
- 3 lbs. kielbasa
- 4 jars La Choy Sweet & Sour Sauce
- 1 large can of pineapple chunks
- 1 large jar maraschino cherries
- 1 large jar mandarin orange segments
Cut kielbasa in half and brown up it up. Cut up into small chunks (1” chunks) and put in the crock pot. Drain juice from pineapple, cherries and mandarin oranges and put the fruit in the crock pot.
Cook on high 2 hours and then simmer. ENJOY!
A BIG thanks to Joan for sharing this cool summer recipe!