Berry Cheesecake Muffins

1/3 c butter, softened
3/4 c sugar
2 eggs
1-1/2 c flour
1-1/2 t baking powder
1 t cinnamon
1/3 c milk

Cream Cheese Filling:
6 oz softened cream cheese
1/3 c sugar
1 egg
1-1/2 c fresh or frozen berries (blackberries, raspberries, blueberries...whatever)

Streusel Topping:
1/4 c flour
2 T brown sugar
1/2 t cinnamon
1 T cold butter

In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder, and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full.
For filling, in a small mixing bowl, beat cream cheese, sugar and eggs until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar, and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Caramel Banana Muffins

1/4 c shortening
1 c sugar
1 egg
1-1/2 c mashed ripe bananas (about 3 large)
1 t vanilla
1-1/2 c flour
1 t baking soda
1/4 t salt

Caramel Icing:
2 T butter
1/4 c packed brown sugar
1 T milk
1/2 c powdered sugar

In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda, and salt; add to creamed mixture.
Fill paper-lined muffin cups three-fourths fulls. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in powdered sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

Lemon Pound Cake Muffins

Makes 12 muffins

1/2 c butter, softened
1 c sugar
2 eggs
1 t vanilla
1/2 t lemon extract
1-3/4 c flour
1/2 t salt
1/4 t soda
1/2 c sour cream

Glaze:
2 c powdered sugar
3 T lemon juice

In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt, and baking soda; add to creamed mixture alternately with sour cream.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins.

Apple Streusel Muffins

Makes 12 muffins

2 c flour
1 c sugar
1 t baking powder
1/2 t soda
1/2 t salt
2 eggs
1/2 c butter, melted
1-1/4 t vanilla
1-1/2 c chopped peeled tart apples

Streusel Topping:
1/3 c brown sugar
1 T flour
1/8 t cinnamon
1 T cold butter

Glaze:
1-1/2 c powdered sugar
1 to 2 T milk
1 t butter, melted
1/4 t vanilla
1/8 t salt

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine the brown sugar, flour, and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 375 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins.

Cherry Almond Muffins

1 ¾ cups flour
½ cup plus 1 Tbls. sugar
½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
½ cup cold butter
1 egg
¾ cup sour cream
1 tsp. Almond extract
Topping;
1/3 cup flour
2 Tbls. sugar
2 Tbls. cold butter
1/3 cup chopped sliced almonds (optional)
Filling:
1 package (8oz.) cream cheese, softened
1 egg
¼ cup sugar
½ tsp. Vanilla extract
¾ cup cherry preserves, warmed

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds; set aside, in a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 degrees for 25-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Makes 7 jumbo muffins or 14 regular muffins.

Cornbread

1 cup corn meal
1 cup flour
¼ cup sugar
1 Tbls. baking powder
1 tsp. salt
1/3 cup oil
1 egg
1 cup milk

Combine dry ingredients in bowl and mix well. Combine oil, egg, and milk together. Mix well. Stir into dry ingredients until just blended. Pour into well-buttered 8-inch square pan. Bake at 400 degrees for 20-25 minutes or until done.

Biscuits

These are the biscuits I’ve always made. They make about 8 biscuits so double or triple the recipe if you need more

2 cups flour
4 tsp. baking powder
2 tsp. sugar
½ tsp. salt
½ tsp. cream of tartar
½ cup shortening
2/3 cup milk

Pour the flour, baking powder, sugar, salt, and cream of tartar into a large bowl. Mix together and add the shortening. Cut the shortening in with a pastry blender or 2 butter knives till it resembles coarse crumbs or peas. Make a hole in the center of the flour and add the milk. Incorporate the flour into the milk till it forms a soft ball. Let sit for 5 minutes and gently knead the dough just a few times. Pat out onto a floured counter to desire thickness and cut with a biscuit cutter or a small can that’s had both ends cut off. Bake on a cookie sheet 450 degrees for about 12-15 minutes.

Navajo Fry Bread

Granddad always likes to make this one. He said the Navajos have to put the hole in the center to let out the evil spirits – I think it’s so that it’ll get done in the center

6 cups flour
2 Tbls. Baking powder
1 Tbls. Salt
½ cup instant non-fat milk
2 ½ cups warm water
(I like to add ¼ cup shortening cut in to make them softer to chew)

Sift together dry ingredients in a large bowl. Add water gradually and mix with a fork or your fingers until you have a soft dough. Knead dough about 3 minutes, until texture is fine and dough is elasticup Cover and let sit for at least 5 minutes. Divide into balls and flatten each one as much as possible. Put a hole in the center and fry in a pan with oil till browned on each side. Serve with honey or powdered sugar or make Navajo Tacos by adding chili, grated cheese, lettuce and tomatoes – like a tostado.

Foolproof Pancakes

1 cup flour
¾ cup buttermilk
¼ cup whole milk
1 tsp. sugar
½ tsp. each; baking soda, salt
1 large egg
2 Tbls. Butter, melted

Combine everything in a mixing bowl and whisk lightly. It’s OK if there are small lumps and streaks. Heat 2 tsp. oil in a skillet (I like cast-iron) over medium-high heat. When the oil is hot, wipe away the excess with a paper towel. Cook the pancakes. You might have to re-oil the pan.

Corn Tortillas

1 cup instant masa
½ cup water

Place masa in bowl and add the water. Work into a soft dough with your fingers. If dough is too crumbly or dry and a little more water. Shape dough into a ball and cover with a damp towel; let stand for 20 minutes. Flatten the dough like you do the flour tortillas and cook the same way. The tortillas may feel stiff when they come out but will soften as they sit.

Flour Tortillas

2 cups flour
1 tsp. salt
½ tsp. baking powder
¼ cup shortening
½ cup water

Cut the shortening into the dry ingredients. You can just use your fingers to do this. Add the water and form into a ball. Cover and let sit for 10-15 minutes. Divide dough into equal pieces and flatten between was paper with a heavy skillet or with the palm of your hands. When all the pieces are as flat as you can get them, put them one at a time into a large cast iron or regular med.-hot skillet and cook till it just starts to brown. Turn over and finish. Keep the cooked tortillas between 2 towels to prevent them from drying out.