Saturday, October 15, 2016

Pumpkin Muffins

1½ C flour
1/2 C sugar, plus extra for topping
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C milk
1/2 C pumpkin
1/2 C butter or margarine, melted or canola oil
1 egg
1/2 C raisins

Mix all ingredients by hand just until flour is moistened. Batter should be lumpy. Fill greased muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake at 400° for 17 to 19 minutes, or until a toothpick, inserted in the center, comes out clean. Immediately remove from pan.
Yield: 12 pumpkin muffins

Hint: These muffins are equally delicious with fresh or canned pumpkin. They freeze well.

Saturday, October 1, 2016

Curried Honey Chicken

© "So Easy, So Delicious"
3 to 4 lbs chicken, cut into quarters or eighths
2 T butter or margarine
1/2 C honey
1/4 C prepared mustard
Salt, to taste
1 to 2 tsp curry powder
1/2 C almonds, toasted and chopped

Wash and dry chicken. Melt butter or margarine and whisk in remaining ingredients. Roll chicken pieces in mixture to coat both sides. Arrange chicken, meaty side up, in a single layer in a baking pan. Bake at 375° for 1 hour, turning and basting occasionally, until chicken is tender and richly glazed.

Hint: This is one of my family's favorite chicken dishes. Leftovers, served hot or cold, are delicious. To toast almonds, bake at 350° for 3 to 4 minutes.