Muffins to go bananas for and a super 7-Up cake

RECIPE FINDER

May 19, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

"Oh my, doesn't that look good." This refrain may not be th title of a song but your family or guest is bound to harmonize on those words when you bring out the banana muffins (with or without butterscotch chips) and the 7-Up Cake.

Carol Stover of Millmont, Pa., requested the recipe for banana muffins and the choice of a response was from Melanie Murphy in Crystal Lake, Ill., who noted that her recipe had come from the Northwest Herald, a McHenry County, Ill., paper. "It is by far the best I have tried. My family never seems to tire of these muffins," she wrote.

Another interesting recipe chosen came from Judith K.Y. Ogle of Abingdon whose recipe was for a banana butterscotch muffin.

Murphy's banana muffins

Makes 14 to 16 muffins.

1/2 to 1 cup of sugar depending upon sweetness preferred

1/2 cup vegetable oil

2 eggs

3 large or 4 small bananas, mashed

3 tablespoons sour cream or milk

1 teaspoon baking soda

1 cup all-purpose flour

1 cup wheat flour

1/2 cup chopped nuts optional

Beat sugar and oil. Add eggs, then bananas and beat thoroughly. Dissolve soda in sour cream and add to banana mixture gently or by using low speed on a blender. Mix in flour, also gently, until well blended and add nuts if desired. Bake at 400 degrees for 20 to 25 minutes.

*

Ogle's banana butterscotch muffins

Makes 12 large muffins or 18 regular size.

1 3/4 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sugar

1 1/4 teaspoon cream of tartar

2 large eggs

1/2 cup olive oil

2 medium to large ripe bananas

1/2 cup butterscotch chips (optional)

Heat oven to 400 degrees.

Grease bottoms of muffin tins.

In large mixing bowl, sift together all dry ingredients then mix in butterscotch chips, if desired.

Mash bananas, beat in eggs, add oil and mix well. Pour wet mixture into dry and mix only into a lumpy batter. Do not over-mix. Fill muffin cups 1/2 to 2/3 full. Bake 12 to 15 minutes for large or 15 to 18 minutes for regular-size muffins.

Note: Different flavors of chips may be used. "Especially good is a combination of chocolate, butterscotch and vanilla," wrote Ms. Ogle.

*

When Cathy, who gave no address, was seeking a recipe for 7-Up cake, she wrote, "it was printed in The Sun several years ago and I think it was called Ada's Seven-Up Cake and I'm looking for it."

No problem. Many cooks were willing to share this one. Helen Cass of Phoenix, Barbara Sheeler of Baltimore, Eileen Weide of Woodstock, Ill. and Bernadette M. Patriarca of Baltimore were just a few who responded. The cake choice was called "Alva T's 7-Up Cake" and identical copies were sent in by Sandy Bass of Baltimore and Kathryn B. Green of Abingdon. Ms. Bass noted that "this was published in The Sun quite a few years ago."

*

7-Up cake for Cathy

1 1/2 cups (3 sticks) butter or margarine at room temperature

3 cups sugar

5 eggs

3 cups all-purpose flour

2 tablespoons pure lemon extract

3/4 cup 7-Up at room temperature

Heat oven to 350 degrees. Place rack in lower third of oven. Grease and flour a 10-inch tube pan.

With an electric mixer on medium speed, cream the butter in a bowl for 30 seconds. Slowly add the sugar and continue creaming for 3 to 4 minutes. Add the eggs one at a time and continue mixing for another 2 minutes.

With a rubber spatula, fold the flour in gradually, about one-third at a time, mixing gently but thoroughly. Fold in the lemon extract and 7-Up, one-third at a time.

Pour into the greased pan, smooth the top and bake for 1 1/4 hours or until a toothpick inserted in the middle comes out clean and thecake has begun to withdraw from the sides of the pan.

Cool for 15 minutes and remove from pan to wire rack.

Note: You may substitute an extract of your choice. Some cooks prefer almond to lemon. Others suggested 3/4 tablespoon almond or lemon with 1 1/4 tablespoons vanilla, or use all vanilla. Mrs. Green also noted that ginger ale may be substituted for 7-Up.

*

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

*

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

Recipe requests

* Caroline C. Smith of Baltimore is looking for a recipe called Russian honey cake "which appeared in the Sun Magazine about six years ago. The honey is in the batter. I'd like to find it for my husband's 65th birthday. A gourmet cook, he made it once and raved about it. Then he put [the recipe] safely away and we haven't seen it since."

* Catherine Calabrece of Baltimore writes that she is looking for a cake made without milk or eggs.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.