100 year old muffins

I don't really know why these are called 100 year old,it doesn't take 100 years to make.

 

Preheat oven to 400 degrees .

 

 

Lightly grease or line with paper baking cups( cupcake liners) .

 

 

Lets mix the dry ingredients together in large bowl,

1 cup cornmeal

1 Tablespoon baking powder

1/4 teaspoon ground nutmeg

and

1/2 teaspoon salt. 

 

 

now the moist/wet ingredients

in medium bowl

cut 2 Tablespoons butter or margarine

into the 1 Tablespoon sugar

Stir in 2 large eggs,

3/4 cup milk

and 1cup cooked mashed potatoes

 

 

all mixed,wet ingredients 

 

 

next step is to mix dry ingredients with the wet

 

cinnamon rolls

this recipe is again from the Ozark County Times Holiday edition

Cinnamon Rolls
Jaunita Luna

2 1/2 cups lukewarm water
2 packages yeast
5 cups flour
1 yellow cake mix

Mix water and yeast together. Add flour and cake mix. Mix well. Let Rise until double. Take 1/2 batter, roll out and put butter,cinnamon and sugar on top. Roll can cut. Put in pan and let rise until double again. Bake at 350 degrees until golden brown.Dribble glaze on top.

GLAZE:
Powdered sugar, milk butter and cinnamon...

Home Made Sourdough Bread

this recipes is also from Ozark county times of 1991....

Home Made Sourdough Bread
Bonnie Coffey

Mix:

1 cup lukewarm water
1 cup flour
1 package yeast

let set overnight

Feeding the starter:
Mix:
3/4 cup sugar
1 cup warm water
3 Tablespoons instant mashed potato flakes

Add:

1 cup flour
1 cup starter ( refrigerate the rest)

Cover and let stand out of refrigerator 8 to 12 hours. this will bubble. Take out 1 cup for making rolls or bread, return remainder to refrigerator. Keep five days and feed again. Only feed one cup starter.

Sourdough rolls

1/4 to 1/2 cup sugar
1 teaspoon salt
1 1/2 cup warm water
1/2 cup corn oil
1 cup starter
6 cups flour

Mix well, do not knead. Put in greased bowl and cover with foil or wax paper. Let rise at room temperature until double. Punch down, knead on floured surface 10 times. Place rolls in greased pan, brush with oil. cover and let rise again until double. Bake at 350 degrees for 30 to 35 minutes. Brush top with margarine.

Buttermilk Rolls

What is better with all of that soup, but bread....
This recipe is from the Kansas City Kansan Silver spoon Cookbook 1968....

buttermilk Rolls
Mrs. Howard. H. Miller

1 cake compressed yeast
1/4 cup lukewarm water
1/4 cup shortening, melted
2 cups buttermilk
2 cups whole wheat flour
2 teaspoons salt
1/4 cup sugar
1/2 teaspoon soda
2 1/2 cups flour

Crumble yeast and soften in lukewarm water. Scald buttermilk and add sugar, salt, shortening and soda. cool to lukewarm. Add to yeast mixture and stir in flour. then knead. shape into rolls and place in greased pan and brush with butter. cover and let rise until doubled , about 1 hour. bake 25 minutes or until golden brown, at 425 degrees. makes 3 dozen