As I dig through this stash of recipes, the 3×5 cards start to run together. The handwritten recipes that have been added to binders, peak my curiosity. This hand sewn little recipe book from “May 13, 1930″ had me dying to try something inside. But there was a problem.
Based on the effort that went into printing and sewing the booklet together, I’m sure this was a carefully planned menu from a fancy ladies lunch. I don’t know much about 1930s cooking but the menu was tough, definitely not much in there that your average cook would be making in 2016.
The menu includes:
Eagle Rock Salad-First ingredient: gelatin. No thanks.
Carrot Walnut Loaf-Did you read my first experience with a loaf?!
Tomato Sauce- Maybe I can give this one a try but my best guess is that its supposed to be served alongside the loaf.
Strawberry Bavarian Cream-more gelatin.
By process of elimination, I was bound to make the last remaining recipe, The Whole Wheat Muffins.
This recipe is a great basic. You can eat them warm with butter and jam or you can doctor them up. Add apples, blueberries, cinnamon, honey, nutmeg, etc. Substitute applesauce for the butter. Wing it!
Isn’t that the cutest little book?!
Whole Wheat Muffins
1 cup white flour
1 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup butter, melted
Preheat oven to 400 degrees. Grease muffin pan or use muffin cups.
Whisk dry ingredients together. Beat egg and milk together then stir into dry ingredients. Add melted butter. Fill muffin cups 2/3 full then bake for 20-25 minutes at 400 degrees. The muffins are done when they’re slightly golden and a toothpick comes out clean.
Here we go!
Dry ingredients together, then the egg and milk.
Once the egg is well blended with the milk add it to the dry.
The batter will be really thick but the melted butter will help this it a bit.
If you have a helper like this girl, put her in charge of the muffin cups. It’ll by you 30 seconds of distraction free cooking time. Did you hear me? I said thirty seconds. Woot!
Oven time! Bake until golden and a toothpick comes out clean.
Happy St. Patrick’s Day!!
What are you going to add to your next batch?