Isn’t this Spring weather lovely! The warm sunshine and all the beautiful flowers just making the garden come alive!
My strawberry rhubarb plants are getting to be long enough to make this muffin and it’s really good!
PRIZE WINNING RHUBARB ORANGE PECAN MUFFINS
2 cups all purpose four
1 1/2 tsp. baking powder
1 tsp. salt
1 large egg
2 tsp. grated orange rind
1 1/4 cup finely chopped rhubarb
3/4 cup sugar
1/2 tsp. soda
3/4 cup nuts
1/4 cup oil
3/4 cup orange juice
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In medium bowl beat egg. Add oil and juice.
Add flour all at once and stir in just until batter is moist.
Stir in rhubarb and nuts. Bake for 25-30 min.
Makes 1 dozen.
UBC TEA SCONES
I have been baking this for over 40 years from the Sun paper and it’s still my favorite standby.
3 cups all purpose flour
1/2 cup sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1 large egg, slightly beaten
1 cup milk
Combine flour, sugar, baking powder and salt.
Cut in margarine until mixture resembles fine crumbs.
Combine egg and milk. Stir into dry ingredients.
Turn dough on to a lightly floured surface and knead very lightly about 10 times.
Pat or roll dough into a 1/2 inch thick circle.
Cut out scones with a 2 1/2 inch round floured cutter.
Place scones 1 inch apart on a greased baking sheet. Bake at 450F for 12 to 15 minutes.
Makes 18 scones.
Variations: One cup of raisins or grated cheese may be added to the dough.
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
5 Tbsp. butter (cut up)
1/2 cup milk
1 1/2 tsp. vanilla
1/2 cup pecan
1 cup fruit mix
1/4 cup coconut
3 1/2 oz. white chocolate, chopped
Mix the flour, sugar, baking powder, salt and butter together.
Mix the milk, egg and vanilla and add to the dry mixture.
Add the pecans, fruit mix, coconuts and chocolate pieces.
Roll dough onto a floured surface and divide into 3 balls,
Flatten each ball with hands to 7 inches round and cut into 8 pie shaped pieces.
Bake on greased cookie sheet at 375 F for 20-25 minutes. Makes 2 dozen.
I went to my niece’s (Helen Kita’s) daughter’s wedding shower and there were so many goodies on my first round and when I went back for the second time, the bowl was empty (it is so tasty, she says it disappeared so fast) she gave me the recipe and it is so easy, I am adding it to my column.
1 can crab
2 Tablespoon lemon juice
1 pkg. (8 oz) cream cheese
2 Tablespoon chopped green onions.
Mix all together and bake in 325 oven for approximately 20 minutes.
HAPPY MOTHER’S DAY!