Strawberry Bread

This is from Ann Utzka, a friend of Great-Grandma Marvyl Hanson

2  10-oz pkg frozen strawberries, thawed
4 eggs
3 cups flour
1  1/4 cup salad oil
2 cup sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts

In medium bowl, stir thawed strawberries, eggs, oil.
Mix dry ingredients in large bowl.  Add wet ingredients and Mix well.

Bake in 2 bread pans
350 for about 1 hour

Ever Luscious Apple Bread

From Alpha and Ken Hanson   (Ken was Hans Hanson''s brother).  Lived in Iowa

1 cup sugar
1/2 cup butter
4 Tbl sour milk or buttermilk
1 tsp soda
2 eggs, beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups finely chopped raw apples
1/2 cup walnuts ( opt.)

Cream sugar, butter.  Add soda to sour milk or buttermilk.  Stir well and add to sugar mixture.  Add beaten eggs and vanilla.
Stir in flour and salt.
Fold iin raw apples and nuts.

Turn batter into greased and floured loaf pan.
Combine topping ingredients (below) and drop onto loaf.
Bake 350 for 45-50 minutes or until done.

Topping:
2 Tbl butter
2 Tbl sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)

Fruit-Filled Muffins

Makes 1 dozen jumbo muffins
This is from Cindy Hurley (owner of Feldman's) in MN

3/4 lb butter
6 cups flour
2  2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1  1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc


Follow the directions about starting at a higher temperature and then lowering it.  This helps the muffins to "loft".

Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute.  Scrape often.

Blend baking powder and salt into the flour in another bowl.  Add the flour mixture to the butter mixture, alternating with buttermilk.  Beat about 30 seconds.  Then gently blend in fruit.

Spray muffin tins with non-stick spray.  Fill about 3/4 full and sprinkle with a little sugar on top.

For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.

For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.

For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.

French Breakfast Puffs (Muffins that taste like doughnuts)

In 1972 this recipe won some awards at the Champlain Valley Exposition in Vermont.

1 1/2 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt
1 egg
1/2 cup milk
1/3 cup butter, melted
1/4 cup sugar
1/2 tsp  cinnamon
1/4 cup butter, melted

In mixing bowl combine flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in center.
In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter.  Add egg mixture to flour mixture.  Stir just until moistened (batter may be lumpy).
Lightly grease muffin cups.  Fill cups about 2/3 full with batter.  Bake at 350 for 20-25 minutes or until golden.

Meanwhile, in a shallow bowl, combine the 1/4 cup sugar and cinnamon.  Immediately dip tops of hot muffins into 1/4 cup melted butter, then into cinnamon sugar mixture till coated.

Serve warm.  Makes 12

191 calories each.

6 Week Bran Muffin Mix

Shirley Evans
From Ardell and Bob Green, Austin, MN

1 1/2 cup sugar
1/2 cup  vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)

Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together.  Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.

Keep tightly covered in Tupperware in refrigerator.  Use as needed.  Keeps 6 weeks but we have never been able to keep it that long.

Bake at 400 degrees. 15-20 minutes.

We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.