1 3/4 cup flour
1/2 cup + 1 T sugar
1/2 tsp soda
1/2 tsp baking soda
1/4 tsp salt
1/2 butter or margarine
1 egg
3/4 sour cream
1 tsp almond

In bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the egg, sour cream and almond extract until smooth. Stir into dry ingredients just until moistened. (Mixture will be thick.)   Fill greased jumbo muffin cups 1/2 full of batter.  Save rest until later.

Filling:
8 oz package cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
3/4 cup cherry preserves (Danish Orchard from Costco)

In mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan, warm the preserves. Divide cream cheese mixture and preserves evenly between muffin cups.  Swirl gently.  Top with remaining batter.

Topping:
1/3 cup flour
2 T sugar
2 T butter or margarine

Combine flour and sugar in a small bowl, cut in butter until crumbly. Stir in almonds and sprinkle over muffins.

Bake at 350 degrees for 30-35 minutes (20-25 minutes for regular size)

Yields 7 jumbo or 14 regular muffins.

Printable Version

The post Cherry Almond Muffins appeared first on The Cowley Cookbook.

1 can kidney beans-drained
1 can butter beans-drained
1 can pork ‘n beans
1 cup brown sugar
1 cup ketchup
2 T vinegar

Brown onion, 1/2 lb bacon and 1 lb hamburger. Add all ingredients and bake for 1 hour

Printable Version

The post Calico Beans appeared first on The Cowley Cookbook.

1 package Lipton onion soup mix
1/4 cup grown sugar
1/2 cup ketchup
1/4 cup water

Mix ingredients together.  Line cookie sheet with foil; lay 6-8 chicken breasts on foil and top with mixture. Cook at 350 degrees for 1 hour  or 325 degrees for 2 hours or 275 degrees for 3 hours.

Printable Version

The post Celebrity Chicken appeared first on The Cowley Cookbook.