Man Muffins (aka..Pork and Bean Muffins)

Let me just introduce this recipe by repeating how much I hate pork and beans.  I can't even stand the smell of them, let alone their pastiness.  Disgusting.

We had some company over Sunday for pulled pork and the men folk in my life enjoy pork and beans - so for the love of them, I will occasionally open a can and heat them up.  That's it.

I happened to accidentally open two large cans of the disgusting things and silently prayed they would get eaten by the men.  Sadly, they did their best but a large amount of beans remained.  Not wanting them to go to waste I began to plan their future.

Rewind, a few years back when my mother-in-love and I were at Farmer's Market.  She purchased some home-made Pork and Bean bread and offered me a sample.  I swallowed my pride and took a pinch off the loaf.  "You're kidding me - that has pork in beans in it? Not bad." I said.

Up for the challenge were my left-over Pork and Beans.  Have I mentioned the word "disgusting" yet?
As much as I hate beans I managed to eat TWO of these muffins.  TWO!  I know......I know.....

Man Muffins

2 Cups all-purpose flour
3/4 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3 large eggs
1 cup vegetable oil
1 cup brown sugar
1/2 cup white sugar
2 cups pork and beans (purred)

Directions:
(1) Preheat oven to 325 degrees.
(2) In large mixing bowl combine sugar, brown sugar, eggs and vanilla extract.  Beat until smooth.
(3) Add in oil. Beat until smooth.  Pour in beans and beat until smooth.
(4) Add dry ingredients - flour, whole wheat flour, salt, baking soda, baking powder and cinnamon.  Beat lightly until just incorporated.  Do not over beat.
(5) Scoop batter into lined muffin tin and bake for 25 minutes or until toothpick comes out clean.

Helpful Hints:
(1) This was my first time EVER making this.  Next time however, I want to experiment with substituting applesauce or Greek yogurt for the oil.
(2) Can also pour into 2, 9" loaf pans and bake for 1 hour.
(3) I strongly suggest purring the beans.  If my girls found out there were pork and beans in there they wouldn't touch these with a 10 foot pole.  (Any idea where they get that from?)

Orange Twirls

About once a year I would hear my dad mention something about his Aunt Pearl's orange rolls. He raved about how soft they were. He went on about how smooth the frosting was. However, the recipe was no where to be found....or so I thought.

Enter my cousin's bridal shower where the guests were encouraged to bring a favorite family recipe. Guess which one my grandma brought with her?

Ingredients:

2 pkg. yeast

1/3 cup sugar

1/2 cup warm water

3/4 cup warm milk

1/2 cup shortning

2 large eggs

1 tsp. salt

1/4 cup orange juice

5 cups flour

(1) Soak yeast in warm water for 5 minutes.

(2) Combine warm milk, shortning, sugar, salt, eggs, orange juice and half the flour into yeast mixture.

(3) Beat 2 minutes with electric mixture until smooth.

(4) Add remaining flour and beat for two additional minutes.

(5) Turn out onto lightly floured surface. Knead into a smooth and elastic ball.

(6) Turn into buttered bowl. Cover and let rise until double in size.

(7) Punch down and turn into floured surface. Roll out and cut into strips.

(8) Make a figure 8 with each strip.

(9) Line figure 8's in a greased 9x13" pan - just like you would with cinnamon rolls.

(10) Cover and let rise until double in size.

(11) Bake in preheated 400 degree oven for 12-15 minutes

Frosting:

3 1/2 cups powdered sugar

1/2 cup shortning

1/4 tsp. salt

2 large egg whites

1 tsp. vanilla

(1) Beat egg whites until stiff.

(2) Add 1/2 cup of powdered sugar and shortning. Beat.

(3) Add the rest of the 3 cups of powdered sugar and vanilla. Mix until very smooth.

(4) Spread on rolls.

Rhubarb Muffins with Crumble Topping

From: GGma Reger - from Becky Reger



Ingredients:

1 1/4 cup brown sugar

1/2 cup oil

1 egg

2 tsp. vanilla

1 cup buttermilk

1/2 tsp. black walnut flavoring

2 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 1/2 cups finely chopped rhubarb

1/2 cup nuts (optional)



Crumle Topping:

1 tsp. melted butter

1 tsp. cinnamon

1/3 cup sugar





Directions:

(1) Preheat oven to 350 degrees.

(2) In a large mixing bowl combine the brown sugar, oil, egg, buttermilk, vanilla, flour, baking soda, baking powder, salt and black walnut flavoring.

(3) Stir in finely chopped rhubarb and nuts.

(4) Scoop batter into muffin tins and press crumble topping into tops of muffins.

(5) Bake for 20-25 minutes or until golden brown.

Caramel Soaked French Toast

When I was engaged I registered at Dillards for our China, stemware, flatware, etc. One of the free gifts I received from Dillards was a book with recipes and other home care tips. I didn't find it useful until after we were married and my beloved in-loves were coming for their first visit to our nuptial home. I had to find a recipe to impress to show them I could take good care of their son.Sorry...not much left to take a picture of

Cue this recipe. Found it in the Dillards wedding registry book I received and it's been a keeper ever since. I've passed it down to my beloved mother-in-law, had it published in a prior church cook-book and given it to many friends. Wish I could take credit for it but we'll give the credit to Dillards.

Ingredients:
1 1/2 Cup firmly packed brown sugar
3/4 Cup butter
1/4 Cup + 2 Tbsp. light corn syrup
10 slices of French Bread
4 eggs, lightly beaten
2 1/2 Cups milk
1 Tbsp. vanilla extract
1/4 tsp. salt
3 Tbsp. sugar
1 1/2 tsp. cinnamon
1/4 Cup butter, melted


Directions:
(1) Combine first 3 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly.
(2) Pour syrup mixture evenly into a lightly greased 9x13" pan.
(3) Arrange bread slices over syrup.
(4) In a large bowl combine eggs, milk, vanilla and salt.
(5) Gradually pour mixture over bread slices. Cover and chill overnight for at least 8 hours.
(6) Preheat oven to 350 degrees.
(7) Combine 3 Tbps. sugar with 1 1/2 tsp. cinnamon. Sprinkle evenly over soaked bread.
(8) Drizzle 1/4 cup melted butter over bread.
(9) Bake uncovered in preheated oven for 50-60 minutes or until golden brown and bubbly. Serve immediately.

Dads Ham and Eggs

My father likes to experiment when he cooks. So it wouldn't be a surprise that one morning in my childhood I awoke to learn that dad had cooked something new for breakfast. At first glance I was skeptical but after taking a bite I quickly learned that dad's ham and eggs were a success!

Ingredients:

Large eggs

Thin sliced ham

Directions:
(1) Preheat oven to 350 degrees.
(2) Take a muffin pan and lightly grease the desired number of bundles that you want to bake.
(3) Line muffin cups with two slices of ham per bundle.
(4) Crack an egg in a glass and pour into ham. Repeat for desired number of bundles.
(5) Bake at 350 for 20-25 minutes or until eggs are baked through.

Pumpkin Muffins with Chocolate Chips..or without

When I made the Frosted Pumpkin Cookies the other day I still had 1/2 a can of pumpkin left-over. Not wanting it to go to waste I searched for a good pumpkin muffin recipe. My first search was to the Libby's Pumpkin website - where I found this! Perfect. I'm not a big fan of chocolate chips in anything but a cookie and either is my first born - so next time I think I'll just omit those.

Ingredients:

3/4 cup flour

3/4 cup whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon or pumpkin pie spice

1/4 tsp. salt

2 large eggs, slightly beaten

1 cup sugar

1 cup pumpkin puree (or 1/2 a can)

1/2 cup vegetable oil

1 cup chocolate chips, semi-sweet

Directions:

(1) Preheat oven to 350 degrees. Line muffin tin with paper liners. (approx. 12)

(2) In a small mixing bowl combine flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt.

(3) In a large mixing bowl, combine eggs and sugar. Add pumpkin and oil mixing well.

(4) Stir in flour mixture until moistened. Stir in chocolate chips (or don't).

(5) Using an antique ice-cream scoop (or whatever) scoop batter into prepared muffin cups.

(6) Bake for 20-25 minutes or until toothpick inserted in middle comes out clean.

(7) Cool on wire racks and dust with powdered sugar so they look pretty.

Helpful Hints:

(1) I have an antique ice-cream scoop that I LOVE to use to scoop muffin/cup-cake batter with. It makes the perfect size portions. If you have something similar I suggest you use it. If you don't, I suggest you go to your nearest antique store and purchase one.

Cream Cheese Butter Braid

Raise your hand if you remember (or still use) Butter Braids? You can find them in your local Fareway stores and they are made in West Bend, Iowa. See what I mean about Iowa food? Seriously good folks!
Anywho...if you've ever wanted to make your own then try this recipe.

Ingredients:
1 Tbsp. active dry yeast
1/3 cup warm water
1/2 cup warm sour cream
1/4 cup butter, melted
1/4 cup sugar
1 tsp. salt
1 egg
2 1/4 to 2 1/2 cups flour

Filling:
1 8oz package cream cheese, softened
1 egg
1/2 cup sugar
1 tsp. salt

Glaze:
1 1/4 cup powdered sugar
1 tsp. vanilla extract
2 Tbsp. milk (or heavy cream works best!)

Directions:
(1) In a large bowl, dissolve yeast in warm water sprinkled with a tsp. sugar. Let set for about 10 minutes.
(2) Stir in sour cream, butter, sugar and egg. Stir in enough flour to form a soft dough.
(3) Turn onto a floured surface and knead about 20 times or until smooth as a baby's butt.
(4) place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.
(5) In a small mixing bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth.
(6) Punch dough down and turn onto a floured surface.
(7) Roll into a 12x8" rectangle. Spread cream cheese filling down the center of each rectangle.
(8) On each long side, cut 1" wide strips about 1/2" from filling.
(9) Starting at one end, fold alternating strips at an angle across filling. Seal ends.
(10) Place seam side down on a greased baking sheet. Cover and let rise until doubled.
(11) Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack.
(12) Combine glaze ingredients; drizzle over warm braids.
(13) Lick the bowl.