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Country Cooking

March 21, 2013

by Dorothy Bloemendaal
Blueberry Kuchen

1 1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons grated lemon peel

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2/3 cup milk

1/4 cup butter, melted

l egg, beaten

l teaspoon vanilla extract

2 cups fresh or frozen blueberries

Topping:

3/4 cup sugar

1/2 cup all-purpose flour

1/4 cup butter, melted

Combine the first six ingredients. Add the milk, butter, egg and vanilla. Beat for 2 minutes or until well blended.

Pour into a greased 9x13 inch baking pan. Sprinkle with blueberries. In a bowl, combine sugar and flour; add butter. Toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 for 40 minutes or until lightly browned. Yield: 12 servings.



Honey Bran Muffins

1/4 cup wheat bran

3 tablespoons boiling water

1/4 cup milk

1/4 cup honey

3 tablespoons vegetable oil

l egg

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking power

1/2 teaspoon cinnamon

1/4 teaspoon salt

Granulated sugar, if desired

Heat oven to 400. In a small bowl, mix bran and boiling water; set aside. Beat milk honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among regular size muffin cups. Sprinkle with granulated sugar. Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. 6 muffins.

Almond Mandarin Salad

1/2 cup sliced almonds

l tablespoon sugar

Dressing:

1/4 cup vegetable oil

2 tablespoons orange juice

l tablespoon lemon juice

l tablespoon cider vinegar

l teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon grated orange peel

Salad:

8 cups torn mixed salad greens

l can (11 oz.) mandarin oranges, drained

2 celery ribs, chopped

1/4 cup chopped green onions

In a small skillet, heat the almonds and sugar over low heat. Cook and stir until almonds are coated with sugar glaze; remove and cool. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Combine greens, oranges, celery and onions in large bowl. Add dressing and almonds; toss to coat. Yield: 10-12 servings.





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