Snicker Doodle Muffins

I found these on a website that I have no idea how to get back to. Good thing I printed the recipe, because they are tasty.

2 sticks butter

1 C Sugar

2 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp cream of tarter

3/4 tsp freshly grated nutmeg

1 & 1/4 C sour cream

2 & 1/4 C all purpose flour

1 C sugar and 2 Tbsp cinnamon mixed together for rolling

Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time, mix until each is incorporated.

In a separate bowl mix together the flour, baking soda, baking powder and cream of tarter.

Add the flour mixture and sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon and sugar. Place muffin into a greased muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

When I make these I don't use the nutmeg, and I have never used the full amount of sour cream. I have used anywhere from 1/2 cup to 1 cup, just because that was all I had, and they still tasted good.

Enjoy!!

Refrigerator Biscuit Donuts

Amanda Gardner Photography

One Saturday morning I was trying to come up with something different to make for the girls for breakfast. This is a doughnut made from refrigerator biscuits. This was probably one of the very first things I ever cooked in 7th grade Home Ec. You take the biscuit, form a hole in it and deep fry it. As soon as it comes out roll it in something. I rolled these in sugar. You could use anything, cinnamon and sugar, powder sugar. You could put a sugar glaze, or a chocolate glaze. I've only had them with regular sugar, however. The taste is similar to Funnel Cake, so if you go with that concept you could put whipped cream, strawberries, you name it. Though when your cooking them don't turn your back on them they cook really fast. Hope you try them and enjoy.

Pumpkin Bread

The first time I made this recipe was in 7th grade Home Ec. We didn't have time to mix it and then bake it for an hour or more, so we made it in a rectangle cake pan. Since we made it as a cake we put a cream cheese frosting on it. It was soooo good. However, I have never made it that way since then, I have always made it in the plain and simple loaf version, and it is still soooo good. I make it every year around Thanksgiving and Christmas to give out to friends and family. My girls will go through at least 2 loaves by themselves.

1 3/4 C. sifted flour
1 1/2 C. sugar
3/4 t. cinnamon
1/4 t. nutmeg
1 t. baking soda
3/4 t. salt
1/4 C. + 2 T. water
2 eggs
1/2 C. oil
1 c. canned pumpkin (100% pure-not pumpkin pie mix)
1/2 C. nuts (opt.-I don't use them)

Sift all dry ingredients together in large bowl, make a well in the center. Add water, eggs, oil, pumpkin, and nuts (if using). Mix well. Pour into greased loaf pan. Bake at 350 for about 1 1/2 hours.