Carroty muffins are a glorious way to start the day


July 07, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

When the request went out for a "morning glory muffin" recipe for Bernadine B. Biernat of Baltimore, responses arrived from all over.

Our tester, Chef Syglowski, chose one sent in by Elaine White of Catonsville.

White's morning glory muffins

2 cups flour

1 1/4 cup granulated sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoons salt

2 cups grated carrot

1/2 cup each raisins, chopped nuts and coconut

1 apple, cored, peeled and grated

3 eggs

1 cup salad oil

2 teaspoons vanilla

In a bowl mix the flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apple. In a small bowl beat the eggs, oil and vanilla and stir into the flour mixture until the batter is combined. Spoon into well-greased muffin cups filling to the top. Bake in a 350-degree oven for 20 minutes.

Similar recipes, which specified that pecans or almonds be used as the nuts, were sent in by Ann Deski of Milton, Pa., Pam Smith of Ellicott City and Jane Campbell who wrote that she reads Recipe Finder in the Northwest Herald in Crystal Lake, Ill., and she found the muffin recipe in her cookbook which came from Richmond, Va. It was by the Junior League of Durham and Orange Counties, N.C., and it noted the muffin recipe came from the Morning Glory Cafe in Nantucket, Mass.


Marina Gavrelis of Baltimore asked for a fried clam recipe. "As a former Bostonian, we miss New England fried clams," she wrote.

Herbert D. Andrews of Baltimore responded with a recipe. He noted that in New England, a fritter batter is used for frying clams.

Andrews fried clams

6 to 8 shucked clams per person

1 1/2 cups flour

1 teaspoon salt

1 teaspoon pepper

1 tablespoon butter or oil

2 egg yolks, beaten

2 egg whites, stiffly beaten (optional)

3/4 cup flat beer

oil for frying heated to 375-degrees

Combine ingredients except for clams and egg whites. Refrigerate batter for 3 to 12 hours if possible; if not, mix batter as little as possible. It should not run off a large spoon in a ribbon but should fall off in pieces. Then, fold in egg whites if desired. Drain clams, dry them. (the juice may be retained for soup if desired).

Mr. Andrews wrote he prefers the little-neck clams "which are by far the best whether for frying or anything else.

"Peel the dark tissue from the clams and pour the fritter batter over them. Drop batter-covered whole clams one by one into hot fat and cook until a light brown.

"The important thing is not to cut the clams into the rubber-band-like sticks frequently sold as fried clams outside New England, and unfortunately sometimes in New England," he wrote.


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

Recipe requests

* Vera Greenberg of Kelso, Wash., wants a recipe for sauerkraut soup which she writes "is made with the sauerkraut and not just the juice. I lost the recipe which was given on a television cooking show," she wrote.

* Pearl W. Correll of Cockeysville wants a recipe for watermelon rind preserves because she has misplaced a very old family recipe. I see many for pickling the rind but not for the preserves, she noted.

* Ellen Copp of Auburn, N.Y., writes "do you have the recipe for chocolate mayonnaise cake? Our family enjoyed it for years then misplaced the recipe."

* Mrs. T. J. Snodden of Crystal Lake, Ill., wants a recipe for a cake called Brown-Eye Susan. She believes it was from the 1950s and was a recipe from a flour company. "Its a wonderful cake," she noted.

* Madeline Reed of Baltimore asks "please held me find the crab cake recipe similar to the one from a tavern of 40 years ago. It was called Bartinfelder on Philadelphia Road. I'd like recipes for crab cakes from other Marylanders," she wrote.


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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.