Apple Crunch Muffins    Breakfast Biscuits    Breakfast Rolls    Orange-Walnut Muffins    Texas Camp Bread

Apple Crunch Muffins
This recipe by Shirley Chitwood is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival.  Read More.

1 ½ cup unbleached flour, sifted
½ cup sugar
2 tsp. baking powder
½ tsp. salt
1 ½ tsp. ground cinnamon
¼ cup vegetable shortening
1 lg. egg, slightly beaten
½ cup milk
1 cup tart apples, washed and cored, unpeeled and shredded
Nut Crunch Topping

Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form.
Combine egg and milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 ½ inch muffin pan cups, filing 2/3 full.
Sprinkle with nut crunch topping - Mix together ¼ cup brown sugar (packed), ¼ cup chopped pecans and ½ tsp. ground cinnamon in small bowl.
Bake in 375 degree oven for 25 minutes or until golden brown.
Serve hot with butter and homemade jelly or jam. Serves 4.


Breakfast Biscuits
These are delicious!

4 cups flour
2½ Tbsp. baking powder
¼ cup honey
2 tsp. cream of tartar
1 Tbsp. sea salt
2/3 cup corn oil
1 1/3 cup milk

Mix all dry ingredients together. Mix in oil and milk, stirring until dough sticks together.
Gently knead the dough, and roll into ½ inch thick slab. Then, cut with a biscuit cutter (if you don’t have one, cut into squares).
Bake on an un-greased baking sheet for about 12 minutes, at 450 degrees. Yields 2 dozen.


Breakfast Rolls
A great time-saver that can be prepared the night before, this easy recipe by Dee Lawrence, is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

Line a pan with 24 Frozen Rhodes Rolls
In a small pan, add 1 cube of butter, 1 package vanilla or butterscotch pudding mix (not the instant kind).
Add 1 cup brown sugar, and 1 cup chopped nuts (pecans or walnuts) to butter mixture.
Pour over the frozen rolls and let rise overnight. Bake the next morning in 350 degree oven for 30 minutes.
Invert on platter. Delicious!


Orange-Walnut Muffins
This tasty muffin recipe is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

2 ½ cups oat bran
½ cup chopped walnuts
1 Tbsp. baking powder
1 tsp. grated orange peel
½ cup orange juice
¼ cup peanut or safflower oil
3 egg whites
2 Tbsp. brown sugar

Lightly oil 12 muffin cups and dust with a little oat bran. Preheat oven to 375 degrees.
Combine oat bran, walnuts, baking powder and orange peel in a large bowl.
Add orange juice and oil. Mix until combined.
Beat egg whites until soft peaks begin to appear. Stir sugar into egg whites and continue beating until whites form stiff peaks. Fold into batter.
Fill muffin cups. Bake for 20 minutes until lightly brown. Cool on wire racks.


Texas Camp Bread
This is the original cowboy bread of the famous King Ranch, circa 1850’s. Submitted by Ed Keenan, author of nature and the southwest. Read more.

10 Cups flour
3 tsp salt
4 tsp black pepper
1 tsp sugar
1 Tbsp. lard  
4 ¼ Cups water (or update to: 4 C water & ¼ C evaporated milk)

Sift and mix ingredients together. Use lukewarm water—dough is rather dry. Let dough set for 20 to 30 minutes. Roll out into ¼” to ½” thin rounds and cook in a hot (bacon) greased, cast iron, skillet or Dutch oven. Prick with fork and turn when browned.