RECIPE SWAP: DELICIOUS, QUICK MUFFINS HELP READERS START DAY WITH A SMILE

With the weather in this crazy pattern lately, not only do I not know how to dress for work in the morning, but I'm not sure what to fix for dinner when I get home. Will it be soup or stew because it is rainy and dreary or barbecue on the back deck while Scott and the kids play ball in the back yard? Well one thing is for sure, we will enjoy something no matter what the weather decides to do.

Another thing for sure is that breakfast around our house is always about the same old things and always something quick. And this week Tory Charlier of Cape Girardeau helps us with some muffins and quick bread recipes that sound good for breakfast (or anytime for that matter). Tory is the busy mother of two small children and doesn't have the time to spend cooking like she would like. I know the feeling Tory, but our day will come, and all too quickly I have a feeling.

Tory notes that this recipe calls for several ingredients but is well worth the trouble. Her family find them delicious.

A.M. Delight Muffins

2 cups flour

3/4 cup sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 eggs

1/2 cup vegetable oil

1/2 cup milk

1 1/2 teaspoons vanilla

2 cups chopped peeled apples

2 cups grated carrots

1/2 cup flaked coconut

1/2 cup raisins

1/2 cup sliced almonds

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. In another bowl, beat eggs; add oil, milk and vanilla. Mix well; stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20 to 25 minutes or until muffins test done. Yield: 1 1/2 dozen.

The next muffin Tory shares with us calls for rhubarb. Now listen, before you turn your nose up, give it a try. Rhubarb gets a bad wrap from many people who have never even tried it before, right Scott?

Rhubarb Nut Muffins

1 1/2 cups all purpose flour

3/4 cup packed brown sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 egg, slightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

1 cup diced fresh or frozen rhubarb

1/2 cup chopped walnuts or pecans

Topping:

1/4 cup packed brown sugar

1/4 cup chopped walnuts or pecans

1/2 teaspoon ground cinnamon

In a large bowl, combine flour, brown sugar, baking soda, and salt. In another bowl, combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for 20 to 25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 10 muffins.

With strawberry season just about upon us, Tory shares a strawberry bread recipe that sounds really good. She adds that her family likes to top this bread with strawberry cream cheese for added flavor.

Strawberry Bread

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups sugar

4 eggs, beaten

1 1/4 cups oil

1 cup chopped pecans

1 (10 ounce) packages frozen strawberries, thawed and sliced or 3 cups fresh berries

Preheat oven to 350 degrees. In a bowl, combine flour, soda, salt, cinnamon, and sugar; mix well. In a separate bowl, mix eggs, oil, and strawberries, then add to dry ingredients. Stir in pecans.

Pour into two greased and floured 9X5-inch loaf pans. Bake at 350 degrees for 40 to 60 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks. Yield: 2 loaves.

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Some time back we had a request for hamburger stroganoff. Verla Sailer of Cape Girardeau shares her favorite recipe that she has borrowed from the Evangelical United Church of Christ cookbook. In the book, my friend, Meta Siemers, submitted the recipe, and I'm sure it is very good. Verla also adds that when she is in a hurry she makes it all in a skillet or electric skillet and adds the sour cream omitting baking it in the oven.

Hamburger Stroganoff

1 pound hamburger

1/2 cup onion, chopped

1 garlic clove, chopped (optional)

butter

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

8 or 12 ounces noodles, cooked and drained

Brown hamburger; brown onion and garlic in butter. Mix together the flour, salt, pepper and paprika. Add to meat and onion mixture. Add soups and blend well. Simmer awhile. Add sour cream and noodles. Put mixture into casserole and bake only until it comes to a boil. Do not boil sour cream.

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Terry Wilke shares a poppy seed cake recipe that is quick and easy to prepare and has the convenience of a packaged cake mix.

Poppy Seed Cake

1 box yellow cake mix

1 package instant vanilla pudding

1/2 cup margarine

1/2 cup milk

4 eggs

1 cup sour cream

1 teaspoon vanilla

1/4 cup poppy seeds

Beat well. Bake in greased and floured Bundt pan at 350 degrees for 45 minutes.

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Mrs. G. Hunt from Iowa has a wonderful treat for our diabetic friends. I know from my work at the Senior Center, it is a struggle to find interesting dessert options for diabetics. Grandma, I bet Grandpa would love these.

Diabetic Cookies

1 cup margarine

2 eggs

4 tablespoons sweetener

1 cup raisins

2 cups unsweetened applesauce

2 cups oatmeal

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

Mix well and drop by teaspoons onto baking sheet. Bake at 350 degrees until done.

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Mrs. Cordy Voepel from Altenburg has an interesting egg salad that she wants you to add to your picnic menus. Most of you know by now that I would have to leave out the green peppers, but that's just my preference.

Egg Salad

6 hard boiled eggs

1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped green pepper

1/4 cup chopped celery

1/4 cup relish

Combine all ingredients well. Makes very good sandwiches.

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Another "Friend from Altenburg" sent in a casserole familiar to many of us. I thought everyone had eaten potato casserole, but recently at a church dinner it was a new dish to one of the ladies attending the dinner. So, for you Barb, here is the recipe.

Ham and Potato Casserole

1 pound frozen hash browns

1/4 cup melted margarine

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped onions

1 can cream of chicken soup

1 cup sour cream

1 cup grated cheese

2 cups chopped ham

Topping:

1/4 cup melted margarine

1 1/4 cup corn flakes

Defrost hash browns and combine all ingredients in large bowl. Then place in 9X13-inch baking dish. Sprinkle topping over casserole and bake at 375 degrees for 1 hour.

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Joan Weeks of Cape Girardeau who you know by now is a very good cook, shares a seafood recipe with you this week. Again, we have that green pepper issue, sorry Joan. She adds that this recipe is low in saturated fat, cholesterol and calories but high in taste. This mixture will keep up to one week refrigerated.

Hot Crabbies

no stick cooking spray

3 tablespoons flour

1 cup skim milk

7 to 8 ounces fresh, frozen or canned crabmeat, drained

1 tablespoon pimento, minced

1 tablespoon green onion, chopped

2 tablespoons green onion, chopped

1/2 teaspoon Dijon mustard

1/4 cup freshly grated Parmesan cheese

salt and pepper to taste

6 toasted whole wheat English muffin halves

Preheat oven to 350 degrees. Spray a cookie sheet with no stick cooking spray. whisk flour into milk in a 2 quart saucepan. Heat, whisking constantly, until smooth and thick. Remove from heat and add drained crabmeat to sauce along with pimento, green onion, green pepper, mustard, and cheese. Blend well. salt and pepper to taste. Place the toasted English muffin halves on prepared sheet and divide filling among them. Bake for 10 minutes.

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We have one urgent recipe request this week. The request was signed "having withdrawal in Cape." The writer is looking for the recipe for apple-nut cheesecake that was eaten at the 17th street Bar and Grill in Murphysboro. According to the desperate note the cheesecake was "out of this world." The problem is the cook no longer works there and then recipe must be with that cook. Does anyone have a recipe for apple-nut cheesecake to satisfy this desire, or better yet, where is the cook who has the recipe?

Thanks everyone for the great recipes. Keep them coming and I'll see you next week.