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.

Jim’s Cornbread

Southern Cornbread Jim’s Way

Cooking school taught me that you have to have a balance of tastes in your dishes. Bitter, salty, sour and sweet all must be in harmony; things taste better that way.

It’s why southern cornbread (and biscuits … and pancakes! Ohhh pancakes!) has buttermilk. It’s also why – even though I’m in the South – there is a touch of sugar in this cornbread.

1 cup yellow corn meal
1 cup self rising flour
1 T baking powder
1 t salt
2 T sugar
fresh ground pepper
1 cup buttermilk
2 large eggs
4 T butter
4 T olive oil

Preheat oven and No. 10 cast iron skillet (a Number 10 is a 12 inch pan) to 425 degrees.

Mix all dry ingredients together. Beat in eggs and milk.

Remove skillet from oven. Add oil and butter, allowing butter to melt. Pour most of the oil & butter mixture into batter and stir well.

Sprinkle skillet lightly with salt and add batter.

Bake for 20-25 minutes.

Don’t have buttermilk? You can substitute one cup milk + 1 T apple cider vinegar.

Fig Stuffing

12 oz peasant bread, cut into 1-inch cubes
12 oz dried & fresh figs, stemmed and coarsely chopped (2 cups)
2 T sage, chopped
2 T flat-leaf parsley, chopped
6 T butter
1 onion, finely chopped
3 ribs celery, finely chopped
2 cloves garlic, minced
8 eggs, lightly beaten
2 1/2 c chicken stock
salt & pepper

  1. Preheat the oven to 350°.
  2. Spread the bread on a large baking sheet and toast for about 15 minutes, stirring once, until slightly dry.
  3. Transfer the bread to a large bowl and add the figs, sage and parsley.
  4. In a large skillet, melt the 6 tablespoons of butter. Add the onion, celery, and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
  5. Let cool, then scrape the vegetables into the bread mixture in the bowl.
  6. Stir in the eggs and stock and season with salt and pepper.
  7. Butter a 9-by-13-inch baking dish.
  8. Spread the stuffing mixture in the dish and cover with foil.
  9. Bake for 30 minutes, until heated through.
  10. Uncover and bake for 10 minutes longer, until the top is lightly browned.
  11. Serve hot.

Note: This stuffing can also be used to stuff a variety of meats.

Source: Pam Clanton, culinarian

Submitted by Jim Wilson
Son of James & Lola Wilson