Crochet, Knitting, etc. By ShirleyAnn Pearman: Crochet Placemat Or Mug Mat

Crochet, Knitting, etc. By ShirleyAnn Pearman: Crochet Placemat Or Mug Mat: Crochet Placemat Or Mug Mat ++++++++++++++++ Youtube video Tiktok video   Crochet Placemat or Mug Mat I recently made this placemat with a s...

Hot Oatmeal Cereal

Green Tea

Special K Breakfast Muffins

 SPECIAL K BREAKFAST MUFFINS

Special K Breakfast Muffins

Ingredients

1/4 cup crushed Special K Cereal Berries

3/4  cup all purpose flour 

1/4 cup sugar

2 teaspoons baking powder 

1/4 cup melted butter

1 egg (slightly beaten)

1 teaspoon vanilla 

1/2 - 1 cup milk (preference of consistency)

Method

Preheat oven to 350 degrees. 

Line or grease muffin cups. 

Combine all dry ingredients together.  Make a well in the center.  Add and stir in melted butter, egg, vanilla and milk.  (add milk gradually to you reach the consistency of your preference).  Pour into muffin cups about a quarter of a cup of batter in each cup.  Optional, sprinkle with a little sugar on top.

Bake in oven for approximately 20 to 30 minutes or until muffins are golden brown and cake tester comes out clean when placed in the center. 

Serve warm.  

Optional:  Butter, jams, jellies, honey etc. can be served with the muffins. 

Recipe by ShirleyAnn Pearman

Preparation, making and baking by ShirleyAnn Pearman 

Photography by ShirleyAnn Pearman 

Flours, Grains, Oats By Bob Mill

Bob Red Mill Products 

Flours, Grains, Oats etc.

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Marketing SFI

Recipe Marketing

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Special K Kellogg's Cereal, Fruit and Yogurt

Special K Kellogg's Cereal, Fruit and Yogurt

Breakfast with
Special K Kellogg's Cereal, Fruit and Yogurt,
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#breakfast
#kellogg
#Special
#fruit
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If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Oatmeal Rolls

OATMEAL ROLLS

Ingredients

1½ cups boiling water
¾ cup rolled oats
¼ cup light molasses
1½ teaspoons salt
3 tablespoons butter or margarine
¼ cup warm water (105 to 115F)
1 package active dry yeast
4 cups sifted all-purpose flour
1 teaspoon soft butter or margarine

Method

1. In medium bowl, pour boiling water over oats. Add molasses, salt, and 3 tablespoons
butter, stirring to mix well; cool.

2. If possible, check temperature of warm water with thermometer. Sprinkle yeast over
warm water in large bowl of electric mixer, stirring until dissolved.

3. Stir in oatmeal mixture. Gradually add 2 cups flour; at medium speed, beat 2 minutes.
Mix in rest of flour by hand till well blended.

4. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk –
about 30 minutes.
5. Grease a 9-by-5-by-3-inch loaf pan.

6. With wooden spoon, beat batter 25 vigorous strokes. Spread evenly in pan, using a
buttered spatula to smooth top. Cover with towel; let rise in warm place (85F), free from
drafts, until 1 inch from top of pan.

7. Meanwhile, preheat oven to 425F.

8. Bake loaf 40 to 50 minutes, or until it sounds hollow when rapped with knuckle. Remove
from pan to wire rack. Brush top with 1 teaspoon butter; cool completely.

Oatmeal Rolls were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter
Yeast and Battered Breads.



If you would like to assist in paying ShirleyAnn, please donate here. Thank You!

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman