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TEATIME AT GRANDMA LYN'S
GRANDMA LYN'S BEST
SOUR CHERRY MUFFINS
1 egg
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 noteThese freeze well and when thawed,   
can be reheated in the microwave before serving.) 
ALMOND CUTOUT COOKIES
2-3/4 cups flour
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.)
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