We all know the tale of Little Red Ridinghood. Ever wonder what the muffins tasted like that she set out to deliver to her sick granny? Wonder no more! This Saturday we baked up a batch of Little Red Ridinghood’s Strawberry Muffins. Now we know what the wolf was trying to eat! If you’re lucky to have one near, share with your sweet grandma. If not, enjoy with memories. Miss you Grandma!Little Red Ridinghood’s Strawberry Muffins
1 eggs white
1/4 c. melted butter
1/4 c. Butter Flavored Crisco
1 c. sugar
½ tsp almond extract
2 c. white flour
1 tsp baking powder
½ tsp salt
2 c. strawberries
Mix eggs, Crisco, butter, sugar, and almond extract. Combine flours, baking powder, salt and add to the wet ingredients. Stir until just combined. Gently stir in the strawberries. Fill muffin liners ¾ full, and bake at 350 for about 20-25 minutes.
*recipe inspired by The Sisters Cafe
We love it when two of our favorite days, Saturday and birthdays, collide on the same day. It gives us twice the excuse to bake up something special. Today is Tina’s husband’s birthday. Unlike us, he prefers fruity desserts over chocolatey ones. Since today is his day we decided to treat him to a warm cherry cobbler, one of his favorites! Happy Birthday Hubby!
1 Stick Butter
1 pkg. white or yellow cake mix (dry)
2 cans cherry or blueberry pie filling.
1 cup chopped walnuts or pecans or almonds
Cut 1/2 cup butter (room temperature) into 1 pkg. dry cake mix. Reserve 1/2 of this mixture. Pat the remaining mixture lightly into oblong 13×9 greased glass baking pan. Spread 1 or 2 cans of pie filling over the crumbs mixture. Squeeze remaining crumb mixture firmly in palm of hand, to form pea sized chunks, & Sprinkle over the top of the pie filling. Bake 35-45 minutes at 350 degrees, or until golden brown on the top & the bottom. Make sure that the bottom is also golden brown. Serve warm with Cool Whip.