Vi’s Famous Fruit-Butter Duckie Muffins

Grandmaduck_l_tns2 cups flour
a small glub of blackstrap molasses mixed with 1 cup granulated sugar
OR a 1 cup mix of granulated sugar and dark brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup chopped nuts
1 cup apple butter or pear or peach butter or even pumpkin butter
1/4 cup oil
1/4 cup milk or buttermilk
2 eggs or 1 duck egg

Preheat oven to 400 F.

In a large bowl, combine the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ground cloves, ground ginger and walnuts. In another bowl combine the apple butter, oil, milk, and eggs and mix well. Pour the wet ingredients into the dry ingredients and combine just until moistened.

Grease muffin cups.

Bake at 400 degrees F. for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 4-5 minutes then remove to a rack to cool.

We use either cream cheese or melted butter inside.

You can also ice them or glaze them.

Submitted by Miss Vi, and Cleo, Phoebe and Lillianna

Linda Liebig’s Portuguese Sweet Bread

2 pck active dry yeast
1/4 c warm water
1 c lukewarm milk
3/4 c sugar
1 t salt
3 eggs
1/2 c margarine softened
5.5 – 6 c all purpose flour
1 egg
1 t sugar

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, 3 eggs, margarine, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Place in creased bowl. turn greased side up. Cover. Let rise in warm place until double 1.5 – 2 hours. Dough is ready if indentations remain when touched.

Punch down. Divide in half. Shape into rounded flat loaves. Place each loaf in greased round layer cake pan. cover and let rise until double in size. Heat oven to 350 degrees. Brush with slightly beaten egg and dust with sugar. Bake until loaves are golden brown, 35-45 minutes.