BREADS, ROLLS
Blueberry Muffins 1⁄ 2
c. butter or oleo 1 c. sugar 2 eggs 13⁄4 c. sifted all-purpose flour 1 tsp. baking powder 3⁄ 4 tsp. baking soda 1⁄ 4 tsp. salt 1⁄ 4 tsp. ground nutmeg Dash of ground cloves 3⁄ 4 c. buttermilk 3⁄ 4 c. drained blueberries Cream together the butter and sugar until light. Add eggs, one at a time; beat well after each addition. Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture alternately with buttermilk. Beat well after each addition. Fold in drained blueberries. Fill paper-lined muffin pans 2⁄3 full and bake at 375° for 20 to 25 minutes. Makes 14 to 16 muffins. Optional: Dip tops of baked muffins in melted butter, then in a mixture of 1⁄3 cup sugar and grated orange peel. Pat Bradley
Bagels 8 c. flour (white or whole wheat) 1 Tbsp. salt 2 compressed yeast cakes 2 c. lukewarm potato water 1⁄ 3 c. honey 1⁄ 4 c. oil 4 eggs, lightly beaten 2 Tbsp. raw sugar 2 qt. boiling water Sift together flour and salt. Soften yeast in 2⁄3 cup of the potato water. Add to flour and salt. Add honey, oil, and 11⁄3 cups potato water. Add lightly beaten eggs. Beat into a dough. Knead for 10 minutes. Let rise at room temperature till double in bulk (11⁄2 to 2 hours). Knead dough till smooth and plastic. Roll pieces of dough and make into bagels (doughnut shape). Add sugar to boiling water. Drop bagels into boiling water (a few at a time). Bagel should sink. When it rises, turn over and boil 1 minute longer. Place on a greased cookie sheet. Bake in 450° oven for 10 to 15 minutes, or till golden brown. Joan Majerus
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