Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

English Muffins

About 2 hours before serving.
In medium bowl, thoroughly mix 1½ cups sifted all purpose flour, 1 package active dry yeast, ½ t granulated sugar and ½ t salt. Stir in ½ cup hot tap water (120°-130°F) making a stiff dough.



Turn dough onto a floured board and knead until smooth and elastic; then roll out to ¼” thickness. With 3” round cookie cutter, cut out 6 circles; then kned scraps together and reroll dough, cutting 2 more circles. Place circles on large cookie sheet; let rise in waqrm place (80°-85°F), until double in bulk, about 45 minutes.



Preheat oven to 425°F. Bake muffins 10-15 minutes until just lightly toasted. Serve hot with butter. To reheat: split muffins horizontally and toast under broiler or in toaster.

Dilly Bread

¼ cup warm water
1 package dry yeast
1 cup cottage cheese (heated to lukewarm)
2 T sugar
1 T minced onion (instant or fresh)
1 T butter
2 t dill seed (or dried weed)
1 t salt
½ t soda
1 egg
2-2½ cups enriched flour


Soften yeast in water. Combine in mixing bowl; cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place until light and doubled in size; 1 hour. Stir down dough. Turn into well-buttered 8” round dish. Let rise in warm place until light, about 40 min. Bake at 350°F for 45 minutes or until golden brown. Brush with soft butter and sprinkle with salt. Serve warm.