NEW CASTLE —
Wanted: your recipes.
We know you’re out there.
The accomplished cook, the neighbor who is known for his or her baking, the experimenter who has more success stories than failures — Culinary Conversation is looking for all of you because this column is for and about you.
That means your contributions are needed and welcomed.
Residents of Lawrence County have acquired beloved recipes that have been passed down from generation to generation.
But people also love trying out new recipes.
What are your favorites? By sharing them here, you’ve caught the attention of family members, friends and maybe that person down the street who never knew you were keeping that cherished recipe to yourself.
Culinary Conversation hopes you will be the next guest contributor.
Meanwhile, a blurb in a magazine caught my attention.
According to what I read, there’s more sodium in a slice of multi-grain bread than a small bag of potato chips.
I immediately checked the label on the loaf and sure enough, the facts were correct. There it was — 220 milligrams.
We know that most processed foods such as canned soups are loaded with sodium, but it’s difficult and time consuming to constantly make food from scratch.
You may not be able to bake homemade bread every week, but it’s fun to occasionally whip up some quick breads, a few of which, are included here today.
As for cinnamon rolls — who doesn’t love those?
And they’re not just for breakfast anymore.
Strawberry Cheesecake Muffins
- 1 package softened cream cheese
- 1/4 cup icing sugar
- 2 1/2 cups flour
- 1 tbsp. baking soda
- 1/2 tsp. salt
- 1 egg
- 1 1/4 cups milk
- 1/2 cup brown sugar
- 1/3 cup margarine
- 1/4 tsp. almond extract
- 1/1 cup strawberry jam
Grease large muffin tins or line with paper baking cups. Blend cream cheese and icing sugar until smooth; set aside.
Combine flour, baking powder and salt in large bowl.
Melt egg, milk, brown sugar, melted butter and almond extract.
Stir liquid mixture into dry ingredients, stirring until just moistened. Spoon half of batter into muffin cups. Top with 1 tbsp. cheese mixture and 1 tsp. jam. Spoon remaining muffin batter on top.
Bake at 375 for about 20 minutes or until light golden brown. Cool in pan 5 minutes, remove muffins and cool on rack.
Store in airtight container.