Greensburg Daily News, Greensburg, IN

October 23, 2013

'Women Just Want to Have Fun Day' lives up to title

By Alice Woodhull
Daily News

---- — I hope everyone had a good time and learned a lot of new things at our Women Want to Have Fun Day last Saturday.

The day started out cold and rainy, but by noon the rain had stopped and it turned out to be a dry day. Although I wasn’t able to stay for the entire day, I heard that there were a lot of new ideas there.

The Fifty Club did a good job with the meal and had a lot of good desserts to go along with the soup they served. They deserve a vote of thanks for all the hard work that went into planning the day.

I hear the “S” word in the weather forecast. Can you believe that? I’m not ready for it; my flowers are prettier now than they’ve been all summer. I hate to see them go, but I guess it’s time. I did go out and pick some lima beans for supper tonight. There would be a lot more if they don’t get frozen before they develop.

I guess we can be thankful for the good season we’ve had this year. The farmers seem to be really grateful for all their bounty. I see a lot of grain moving up the road past here. I hope everyone is careful when they see the slower vehicles as I don’t want to hear of any accidents.

It is time to start thinking about winter meals. I like soups and muffins. I’m giving you some muffin recipes this week. Hope you like them. I like the refrigerator muffins that I can bake a few at a time and have fresh ones every day.

List headline:REFRIGERATOR MUFFINS

2 cups Nabisco 100% bran

2 cups boiling water

3 cups sugar

1 cup solid shortening

4 eggs

1 quart buttermilk

5 cups flour

5 teaspoons soda

1 teaspoon salt

4 cups Kellogg’s All Bran

Soak bran in boiling water. Cream shortening and sugar; add eggs; beat. Add buttermilk and soaked bran; mix. Sift together flour, soda, and salt; add to bran mixture. Add all bran; mix until moistened. Store in refrigerator until ready to bake. To bake: Remove desired amount from refrigerator. Bake at 400 degrees for about 25 minutes. Let stand in pan for a few minutes before removing to serve. Makes about 50 muffins.

List headline:POPPY SEED MUFFINS

1/2 cup butter, softened

1/4 cup sugar

2 eggs

1/4 cup sour cream

1 1/2 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

1/4 teaspoon soda

1/4 cup poppy seed

Cream butter and sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla; blend well. Add mixture of flour, salt, soda and poppy seed gradually; mix well. Spoon into greased muffin cups. Bake in preheated 375 degree oven for 20 minutes. Cool in pan on wire rack for 5 minutes. Remove to wire rack to cool completely. Yield: 12 muffins.

List headline:PUMPKIN MUFFINS

1 1/2 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

1/2 cup pumpkin

1/4 cup melted margarine

1 egg

1/2 cup raisins

Grease 12 muffin cups on bottom only. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a bowl. Add mixture of milk, pumpkin, margarine and egg. Mix just until moistened. Stir in raisins. Fill prepared muffin cups 2/3 full. Bake in preheated 400 degree oven for 18 - 20 minutes or until golden brown. Remove from pan immediately. Yield: 12 muffins.

List headline:

BANANA WALNUT MUFFINS

2 cups flour

1/2 teaspoon salt

1/2 teaspoon soda

1 cup packed brown sugar

1/2 cup melted margarine

2 eggs

1/3 cup buttermilk

2 large bananas, mashed

1/2 cup chopped walnuts

Sift flour, salt, and soda into large mixer bowl. Add remaining ingredients in order listed. Beat with mixer fitted with dough hook at medium speed until well mixed, scraping side of bowl as necessary. Spoon into greased muffin cups. Let stand for 20 minutes. Bake in preheated 350 degree oven for 20 minutes or until brown. Remove muffins to wire rack to cool. Yield: 12 muffins.