Morning Glory Muffins
1 cup vegetable oil
3 extra large eggs
2 teaspoons vanilla
2 cups grated carrots
1 apple, unpeeled and grated
1 (8 oz) can crushed pineapple , drained
1/2 cup chopped pecans
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees. Whisk together eggs, oil and vanilla.
Add carrots, apple, pineapple, pecans, coconut and raisins. Stir together. Sift together flour, sugar, cinnamon, baking soda, and salt. Combine wet and dry ingredients and stir until just combined. Fill muffin cups. Bake for 30 to 35 minutes. Makes 14 -16 muffins.
Pineapple and Onion Roasted Ham
1 navel orange sliced into 1/4 inch rounds
1 red onion sliced into 1/2 inch thick rounds
1 can pineapple chunks drained and divided
1/2 fully cooked ham about 7 pounds
1 12 oz. bottle cola divided
1/2 cup light brown sugar
2 teaspoons soy sauce.
Preheat oven to 375. Arrange orange and onion slices and 3/4 of pineapple in a roasting pan. Place rack on top. Place ham cut side down on rack. Pour 1/4 cup cola over ham. Cover with foil and bake 1 1/2 hours. Puree remaining pineapple and cola until smooth. Stir in brown sugar and soy sauce and cook until syrupy. Brush over ham and bake uncovered 15 minutes. Turn ham and repeat. Bake until ham is heated through. Serves 10
Sweet and Tangy Carrots
2 pounds carrots, sliced
1/4 teaspoon salt
1/2 cup brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley
Place 1 inch of water, carrots and salt in a large saucepan, bring to a boil. Reduce heat, cover and simmer until tender. Drain.
Return carrots to pan and add brown sugar, butter, mustard and pepper. Cook and stir over low heat until carrots are well coated. Makes 8 servings
Correction:
A corrected recipe from the Ag supplement on March 25th – Cowboy Coffee Cake
2-1/4 cups all-purpose flour
1/2 teaspoon salt
2 cups brown sugar, packed
3/4 cup shortening
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, beaten
2 to 3 apples, peeled, cored and sliced
Garnish : chopped walnuts
Combine flour, salt, sugar and shortening in a large bowl; mix until crumbly. Set aside 3/4 cup mixture for topping. To the remaining mixture, add baking powder, baking soda, cinnamon and nutmeg. Mix in buttermilk and eggs; stir in apples.
Pour into 13×9 inch baking pan lined with wax paper. Sprinkle with topping. Lightly press walnuts into batter.
Bake at 375º for 25 to 30 minutes.
Remove and cool on wire rack. Serves 12 to 15
