I first made these muffins in 1998. I had bought a muffin cookbook to send to my daughter-in-law in St. Louis, but first copied recipes that appealed to me. These muffins are very good, just a tiny bit of sweetness and the flavor of cheddar cheese along with raisins and crunchy nuts. I consider two of these small muffins as a good serving for a breakfast treat. They are also nice to serve along with summer salads.
I have a note in my binder: “January 23, 1998 – This is one of David’s (my husband) favorites. Very good.”
BEER CHEESE MUFFINS
1/2 cup beer
1/2 cup raisins
2 Tblsp. oil
1/3 cup granulated sugar
¾ tsp baking soda
1/4 tsp nutmeg
1-1/4 cups all-purpose flour
2.5 oz shredded cheddar cheese
1/2 cup chopped nuts
Preheat oven to 375 degrees F
Grease 12 muffin cups or insert paper or silicone liners
In small pan heat beer to boiling. Remove from heat, add raisins and let cool.
In a medium bowl, whisk together the egg, oil and sugar. Whisk in the soda, nutmeg and salt.
Stir in the beer/raisin mixture and flour. Stir in the cheese and chopped nuts.
Divide the batter between 12 muffin cups and bake in preheated 375 degree F oven for 15 minutes. Muffins should be golden brown on top and a tester inserted in the center of one muffin should come out clean.
Allow muffins to cool in the pan for 7-10 minutes.
Remove muffins from pan or silicone liners and allow to continue cooling on a wire rack.
Yield: 12 small muffins
These muffins are delicious warm from the oven and can be warmed a few seconds in the microwave if necessary.
Tag; cook,cooking,recipe,recipes,baking,quick bread,muffins,beer,cheese,cheddar,nuts,raisins,breakfast,lunch
One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio. The pages are edged in gold and there are 10 index tabs for food categories.
The real gold in this book, though, is the collection of handwritten recipes. There aren’t a lot of recipes – just 25, 22 of which are desserts. The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era. This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures. I believe it’s post-World War II because of all of the sugar-laden desserts.
The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake. That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions. I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.
This cookie is very typical of the 1940s – a big, fat cookie that is crisp on the outside and somewhat cake-like on the inside with a light orange flavor. At the writer’s suggestion, I added chocolate chips to the dough and on some of the batches, pressed raisins or a pecan half in each cookie before baking. They are all good and very satisfying.
I love this McCoy cookie jar I inherited from my mother
ORANGE FLAVOR EXTRACT COOKIES
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup shortening
- ½ cup milk
- 1 tsp. orange extract
- 1 tsp.soda
- ¼ tsp. salt
- ½ tsp. baking powder
- 3 cups all-purpose flour
- 1 cup chocolate chips
Preheat oven to 350 degrees F
Lightly grease cookie sheets
In large mixer bowl, cream light brown sugar, granulated sugar, eggs and shortening. Mix in milk and orange extract.
In separate bowl, whisk together the soda, salt, baking powder, and flour. Add to creamed mixture, mixing well.
Drop by rounded measuring tablespoon on greased cookie sheet, two inches apart.
Bake for approximately 8-10 minutes @ 350 degrees F until cookies are golden brown. Remove to a wire rack to cool.
Makes 48 cookies – 2-½ inch diameter
Also delicious with raisins….
…and with nuts.
For about 10 years, this has been one of our favorite summertime salads. Full of chicken, orzo pasta, fruit and topped with toasted almonds – what’s not to like?
CHICKEN & FRUIT ORZO SALAD
- 3/4 cup pineapple tidbits in juice, drained
- 3/4 cup green grapes, halved
- 1/4 cup raisins
- 2-1/2 Tblsp. lemon juice
- 2 medium bananas, sliced (reserved)
2 chicken breast halves, cooked and cubed (about 2 cups)
- 3/4 cup mayonnaise
- 2 Tblsp. granulated sugar
- 3/4 tsp. curry powder
- Sprinkling of salt and a couple gratings of black pepper
1/4 cup slivered toasted almonds
Cook orzo pasta in boiling salted water for approximately 7 minutes. Rinse with cold water and drain well.
Place orzo in a large mixing bowl.
In a medium bowl, combine pineapple, grapes, raisins and lemon juice.
Place fruit mixture in bowl with orzo.
Add cubed chicken breast to bowl with orzo.
In a small bowl, combine mayonnaise, sugar, curry and salt/pepper.
Add to dressing to orzo/chicken bowl, mixing well to blend. Place salad in a covered container and refrigerate for at least one hour before serving.
When ready to serve, mix in reserved banana slices and sprinkle slivered almonds on top of each serving.
Yield: Approximately 6 cups of salad.