Portuguese Sweet Bread (Marie Sansom)

Bread Machine Recipe

It really helps the bread turn out best if all the ingredients used are room temperature to start.

Ingredients:

1 Cup Milk

2 Eggs

2 Tblsp Butter

1/3 - 1/2 Cup Sugar

3/4 Tsp Salt

3 Cup Bread Flour

2 1/2 Tsp Yeast

Instructions:

Dump ingredients into bread machine in the order in which they are listed above. Remove from bread machine when done cooking and allow pan to cool before releasing bread from pan.

Enjoy!

Peerless Cornbread Muffins (Kristee Watts)

From: The Breakfast Book by Marion Cunningham

Yield (12 muffins)

Ingredients:

1 Egg, Room Temperature

½ Cup (1 Stick) Butter, Melted

¼ cup Vegetable Oil

1 Cup Milk, Warmed

1 Cup Cake Flour (Or Regular Flour)

2/3 Cup Yellow Cornmeal

1 Tblsp. Baking Powder

½ Tsp Salt

1 Tblsp Sugar

Instructions:

Preheat the oven to 400 F. Grease the muffin tins.

Beat or whisk the egg, melted butter, and oil in a mixing bowl until well blended. Stir in the warm milk. Combine the cake flour, cornmeal, baking powder, salt and sugar in another bowl and stir with a fork until well mixed. Add the dry ingredients to the egg mixture and stir until well blended. This is a light, medium-thick batter.

Spoon the batter into the muffin tins so each cup is three-quarters full. Bake for 15 to 20 minutes, or until the edges of the muffins are slightly golden and a straw comes out clean when inserted into the center. Remove form tins and cool a little on racks, or simply service in a basket, hot from the oven.