MealsWithMarge

After requesting a recipe for the sour cream muffins made at Prange’s in Sheboygan years ago, the response has been overwhelming! I have been swamped with calls, e-mails and letters. People have also come into The Review office with recipe in hand. Each recipe differs slightly from the others.

One caller informed me that she feels that the ingredient in these muffins that made them unique was mace. In case you didn’t know, mace is a spice from the fibrous coating of the nutmeg.

In the next week or two, I will print all of the “Prange muffin” recipes I have received and let readers decide which is “the” one.

This is a good place to mention that the recipe for zucchini cookies published in the Aug. 25 Plymouth Review is one you might want to eliminate from your collection. I received several calls from people telling me that the dough spreads on the pan and doesn’t keep a cookie shape. I haven’t made them myself and probably won’t after the calls I received.

However, sometimes when a cookie is too flat after making the first batch, I will add more flour until the cookie comes out of the oven looking like a cookie.

I have to report that the roof has been laid to rest – that is the roof on my house. I have been reporting on its progress and on all the meals I have made for the men on the roof. Finally, the meals and the roof have come to an end – and the result is great. I can’t stop looking at the roof. I am very happy with the color we chose (a beige called Shakewood) and also the quality. It was a long process, but worth the time that went into it.

• • • The following recipe came from Marilyn Reichert, who said she has made this recipe often.
Sour Cream Muffins
makes 18 muffins
Ingredients:
1 cup sugar
1/2 cup oleo
2 eggs
1 cup sour cream
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1 teaspoon mace
1/4 teaspoon salt
Sugar and cinnamon mixed to sprinkle on top

Directions: Cream sugar and oleo well, add eggs and beat until fluffy. Add sour cream and blend well. Gradually add dry ingredients. Beat until fluffy. Fill muffin paper cups 2/3 full. Top with lots of sugar and cinnamon. Bake 350 degrees for 20-25 minutes.

• • • The following recipe came from Kathy Grimmenga of Howards Grove. Thank you Kathy for adding to our collection!

• • • Prange Sour Cream Muffins

Ingredients:
1-1/3 cups brown sugar
2 cups sour cream
4 eggs
1-1/2 teaspoons vanilla
3 cups sifted flour
1/2 teaspoon salt
3 teaspoons baking powder
2 teaspoons cinnamon

Directions: Preheat oven to 375 degrees. Grease muffin pans.

Beat together sugar, sour cream and eggs. Then add vanilla and mix. In separate bowl mix flour, salt, baking powder and cinnamon together. Add the dry ingredients to the wet ingredients. Stir until smooth. Bake in greased muffin pans at 375 degrees for 20 minutes or until lightly browned.

• • • And, last, the following recipe came from Melissa Dehne. Melissa said she recalls going to Prange’s with her grandma and mom, eating them there and bringing more home. She said her mother also added 1/2 teaspoon nutmeg to the recipe.

H.C. Prange Sour Cream Muffins

Ingredients:
1-1/2 cups white sugar
1-1/4 cups oleo
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg (optional)
1 cup sour cream or buttermilk
cinnamon and sugar mix for topping

Directions: Cream sugar and oleo, mix in vanilla. Add 2 eggs, mix until smooth. Mix together flour, baking powder, salt and nutmeg. Add to batter, alternating with the sour cream or buttermilk. Batter will be stiff. Fill greased muffin tins or paper cups half full and sprinkle top with cinnamon and sugar before baking.

• • •

Baking Tip for the Week: Squash will taste better and store longer if you leave the stems on when picking. Pick after a hard freeze.

• • • Next week: More sour cream muffin recipes!

• • • Send your favorite recipes to: The Review, P.O. Box 317, Plymouth, WI 53073. I can be reached on Wednesdays and Thursdays at 893-6411, ext. 32.