SOUR CHERRY MUFFINS
2 cups Bisquick
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1/4 teaspoon almond extract
1 can sour pie cherries, drained
Heat oven to 400 degrees. Grease bottoms only of 12 muffin
cups. Beat egg slightly; stir in next 5 ingredients just until
moistened. Fold in cherries. Divide among 12 muffin cups,
bake 15 minutes. Let cool slightly; run knife around edge
of each and turn out. Serve warm.
BLUEBERRY MUFFINS: Instead of cherries and extract,
use about 1 cup fresh or frozen blueberries.
APPLE CINNAMON MUFFINS: Instead of cherries and
extract, use about 1 cup peeled chopped apple. Combine
about 1 tablespoon sugar and 1 teaspoon cinamon and
sprinkle over tops of unbaked muffins.
Grandma Lyn's note: These freeze well and when thawed,
can be reheated in the microwave before serving.)
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine (2sticks)
1 egg, slightly beaten
1 teaspoon almond extract
Mix first four ingredients, cut in margarine, add egg and extract
and mix well. Form into ball, roll 1/4 inch thick, and cut with a
2-inch round or heart-shaped cutter, or cut into squares or
diamonds. If you want, add an almond sliver or a dusting
of colored sugar. Bake on ungreased cookie sheet at
325 degrees for about 11 minutes. About 4 dozen.
(Grandma Lyn makes these in her food processor in a flash,
and keeps some in the cookie jar often. She makes hearts
dusted with pink sugar for Valentine's Day.)
TEATIME
POEMS
PORCH
VALENTINE
WISH FOR YOU