Northern-inspired summer muffin, bread recipes

As we start seeing warmer weather, we will start seeing people go to picnics, family reunions and even church fellowship luncheons. The recipes that I chose to put out this week reflect different types of northern bread. Muffins for example do not have to be a breakfast item. You can serve them with dinner and pack them with a lunch, especially with the different recipe variations listed below. Jonnycakes are easy and take very little time to prepare. I hope you find something in my column this week that will have your family all talking about your wonderful food and nobody has to know it was made in less than an hour!

If you have an exciting recipe to share in 2019, then please send it to me at P.O. Box 693 Leeds, Alabama 35094

-Andrew M. Armstrong

 

New England Blueberry Muffins

2 Cups of flour

1 Tablespoon of baking powder

1/2 teaspoon of salt

1/2 Cup of sugar

1/2 teaspoon of cinnamon

1 Cup of blueberries

1 egg

1 Cup of milk

3 Tablespoons of vegetable oil

Preheat the oven at 400 degrees. Sift the dry ingredients and incorporate the wet ingredients with a whisk. Pour the batter into a greased muffin pan that has been well greased. Fill it 2/3 full and bake for 20 – 30 minutes, until golden brown and a toothpick inserted in the center comes out clean.

For Different Flavored New England Muffins omit the blueberries and keep the base recipe instructions. Add these ingredients below for tasty results as well

Bacon Muffins:

1 Cup of crispy bacon, chopped

Raisin Muffins:1 Cup of raisins

American Cheese Muffins:

1 Cup of American cheese, grated

Apple Walnut Muffins:

1 teaspoon of cinnamon

1 Cup of Granny Smith apples, peeled and diced

1/2 Cup of walnuts, chopped

Maple Almond & Pecan Muffins:

1/2 Cup of almonds, chopped

1/2 Cup of pecans

1 teaspoon of vanilla, extract

1/2 Cup of maple syrup

Broccoli & Cheese Dinner Muffins:

1 Cup of broccoli, diced

3/4 Cup of American cheese, grated

 

Massachusetts Cornbread

1 Cup of flour

1 Tablespoon of baking powder

1/2 teaspoon of baking soda

2 Tablespoons of sugar

1 Cup of yellow cornmeal

1 egg

1 Cup of Buttermilk

1/4 Cup of bacon drippings

1/2 teaspoon of salt

Preheat the oven at 425 degrees. Sift the dry ingredients and blend with the wet ingredients, until it is mixed. Bake in a greased iron skillet for 40 minutes or until it is golden brown and a toothpick inserted in the middle comes out clean.

 

New England

Blue Cheese Mold

1 Tablespoon of unflavored gelatin

1/4 Cup of cold water

1/4 Cup of milk

1/4 Cup of blue cheese

1 package of cream cheese, softened

1/4 teaspoon of onions, minced

1/2 Cup of yogurt, plain

2 teaspoons of Worcestershire sauce

Sliced stuffed olives for garnish

Celery and crackers for serving

Combine the milk, water and gelatin. Stir in a sauce pan over medium heat, until it is fully dissolved. Remove from the heat and mix with the remaining ingredients. Pour into a 2 Cup mold and chill. Serve once it is firm and spreadable.

 

Rhode Island Jonny Cake

West of Narragansett Bay

1 Cup of white cornmeal

1/2 teaspoon of salt

1 Cup of boiling water

4 Tablespoons of milk

1 teaspoon of sugar or molasses

Preheat a hot greased griddle. Mix the ingredients together and add more liquid if necessary. Pour onto the griddle and cook like pancakes. Fry each one for about 6 – 8 minutes on each side.

 

Rhode Island Jonny Cake

East of Narragansett Bay

1 Cup of white cornmeal

1/2 teaspoon of salt

2 Cups of milk

Preheat a greased griddle. Mix the ingredients together and form a thin soupy mixture. Cook like pancakes and fry each side for 2 – 3 minutes.

 

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