Recipes make muffin batters that last awhile
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By Melba Lovelace
Published: September 3, 2008
DEAR MELBA • Nora Hill asked for a Six-Week Muffin recipe. I've used this recipe since 1970.
To save refrigerator space, I store the batter in a covered plastic pitcher.
Refrigerator Muffins
Makes 1 gallon of dough or 4-dozen muffins
2 cups boiling water
4 cups All-Bran flakes
2 cups All-Bran
2 cups sugar
1 cup shortening
4 eggs, beaten
1 quart buttermilk
5 cups flour
1 teaspoons salt
5 teaspoons baking soda
2 cups raisins, dates, blueberries, etc., optional
3/4 cup chopped pecans
• Pour boiling water over cereal. Cover and set aside to cool. Do not stir.
• In large (7-quart) mixing bowl, cream sugar and shortening with electric mixer. Add beaten eggs and blend. Add buttermilk, cereal mixture, flour, salt and soda. Beat well, then stir in your choice of raisins, etc.
• To bake, preheat oven to 350 degrees. Grease muffin tins and fill each 3/4 full. Bake 15 to 20 minutes.
Billye Selby, Oklahoma City, uses 4 cups All-Bran cereal and 2 cups crumbled shredded wheat in this recipe. Martha Hardin, Oklahoma City, says she keeps her muffin dough in the refrigerator in tightly closed jars up to six weeks. She sometimes divides the dough between four 1-quart jars to refrigerate, then she can bake 1 quart of dough (one dozen muffins) at a time. Or sometimes she bakes all the dough at the same time, freezes the muffins and microwaves one or a few for a quick breakfast. Carolyn Compton, Oklahoma City, shared a similar recipe she got from her mother 30 years ago. She, too, suggests the batter will keep six weeks. However, she says when ready to use, don't stir, just drop the batter into the greased muffin tins. Caroline Medlinger of Oklahoma City sometimes adds currants. Karla Saroch, Oklahoma City, says these are great for school mornings and snacks.
Others sharing included Linda Deunk, Enid; Marilyn Waller, Ada; Norma Carfroll, Ardmore; Evelyn Witzke and Beverly Carr, Bethany; Kathy Knox and Jeane Dedrick, Edmond; Marilynn Brown and Patsy Krampf, Norman; Gary Royse, Dorothy Ferguson, Cheryl Stuve, and Juanita Mills, Oklahoma City.
DEAR MELBA • My grandmother Erma Ruth Cassel will be 101 years old Sept. 13. She would love it if readers would send her birthday cards. They can be addressed to Box 34, El Reno, OK 73036.
Dana Hope, Bentonville, Ark.
DEAR MELBA • We are in need of portable, battery-operated fans to put in our storm shelter and have been unsuccessful in finding any.
Angela
DEAR MELBA • It's time again to remind readers to collect Box Tops for Education. Also, Nestle water bottle labels, Cambell's soup and Tyson chicken marked labels. Please send them to Will Rogers Elementary, Attention: Candace Gideo, 1215 E Ninth, Edmond, OK 73034.
Candace
DEAR READERS • When LaDonna Dunlop asked if Sandy Killian and I would judge the ice cream contest for the Oklahoma County Free Fair again this year, we knew it would be fun but did not know we would be tasting 22 freezers of ice cream. It was great.
Not only did we have to choose the best five entries in four categories, we then had to choose the best overall. Not an easy chore. Some were the most original we've ever eaten, and they all had smooth, creamy textures and great taste.
But, we finally agreed the Apple Pie a la Mode Deluxe entered by Elsie Harner of Edmond was the best overall entry. She won a first-place ribbon and a plaque for grand prize. She also won three first-place, two fourth-place and one fifth-place ribbons.
Harner says she gets excited when fair time nears, because she's been developing original ice cream recipes all year. Her family loves it and expects homemade ice cream even in the wintertime. "I love to cook, and I love to create," she said.
Apple Pie a la Mode Deluxe
1 package dry apple pie a la mode ice cream mix
2 cups half and half
1 can sweetened condensed milk
1 carton (8 ounces) whipping cream
1 cup canned chopped apple pie filling
• With electric hand mixer, beat ice cream mix, half and half, condensed milk, whipping cream and apple pie filling. Cream for 6 minutes on medium speed.
Crunch Deluxe Topping
cup quick oatmeal
cup brown sugar
cup butter
cup flour
cup chopped pecans
• Spread all ingredients in single layer and bake in preheated 325-degree oven 20 minutes or until light brown and crunchy.
• Mix half this topping in the ice cream mixture, then freeze according to freezer directions.
• After ice cream is frozen, serve the remainder of the topping over the ice cream.
Melba
WRITE MELBA: If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address. Melba can also be reached by e-mail at mlovelace@oklahoman.com.
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