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Glazed Coconut Muffins

  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 cup milk
  • 2 eggs
  • 5 Tbsp. melted butter
  • 1 cup shredded coconut
  • 2 Tbsp. honey
  • ½ cup chopped pecans

Heat oven to 400º.

Mix and sift the flour, sugar, salt and baking powder.

Add the milk to the beaten eggs and stir lightly into the flour mixture, adding the melted butter.

Fold in the coconut.

Place the mixture in buttered muffin tins, filling them two-thirds full.

Bake; after the first ten minutes, brush the tops with honey, sprinkle with the nuts and bake 10-15 minutes longer.

Maple Bananas

  • 6 firm bananas
  • 2 tbsp lemon juice
  • 3/4 cup maple syrup
  • 1/4 cup chopped nuts

Peel bananas, brush with lemon juice and place in greased baking dish.

Pour maple syrup over bananas.

Bake in moderate oven (375 degrees F) 15 to 18 minutes.

Sprinkle with nuts.

Coconut Bananas – Omit syrup and nuts. Roll bananas in coconut. Bake as above. Serve with orange sauce.

Sunday Waffles

  • 2 cup sifted flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 3 eggs, separated
  • 2-1/4 cups milk
  • 1/4 cup melted shortening

Sift flour, baking powder, salt and sugar together.

Combine beaten egg yolks, milk and melted shortening. Stir quickly into dry ingredients.

Fold in stiffly beaten egg whites and bake on hot waffle iron.

Serve with syrup or honey.

Bacon Waffles – Decrease shortening to 2 tablespoons and add 1 slice crisp bacon, chopped, to each waffle before closing iron.

Buckwheat Waffles – Decrease white flour to 1 cup. Add 1 cup buckwheat flour. Increase baking powder to 4 tsp.

Coconut Waffles – Add 1 cup shredded coconut to batter.

Nut Waffles – Add 1 cup chopped nuts to waffle batter.

Strawberry Waffles – Crush 1 pint strawberries. Whip 1/2 cup heavy cream, add 1 tablespoon confectioners’ sugar and few drops vanilla. Cover waffles with strawberries and top with cream.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT