Cheddar- Olive Bread
Nancy L. Spoolman/Joe Atkins
Ingredients For Regular Loaf

Water - 1 cup
Gold Medal Better for Bread Flour - 2 Cups
Shredded Sharp Cheddar Cheese - 1 Cup
Sugar - 1 Tblsp
Salt - 1 Tsp
Quick-acting Active Dry Yeast - 1 Tsp
Small pimiento-stuffed olives, well drained - 1 cup

Measure all ingredients except olives and cheese into bread machine pan in the order that the bread machine suggests. Add olives and cheese at the time of the raisin/nut beep or 5-10 minutes before last kneading cycle ends.

Select regular bake cycle. Do not use the delayed bake cycle. Remove baked bread from the pan and cool on wire rack.

High Altitude Directions (3500 to 6500) Feet: For Regular Loaf, use 2/3 cup of water.
Lemon Blueberry Muffins
Nancy L. Spoolman/Ione Harmon
Lemon Blueberry Muffins

2 c. all-purpose flour
1/4 cup plus 2 tbsp. sugar, divided
1 tbsp. baking powder
1/2 teaspoon salt
1 tbsp. lemon zest
1 c. fresh blueberries, rinsed and drained
3/4 cup butter or margarine, melted
3/4 cup milk
1 egg
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees. In bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.
Place butter in a microwave dish and microwave on high 1 minute or until melted. Using a pastry brush, lightly brush the tops of stoneware muffin pan with butter; reserve remaining butter. In small bowl, whisk milk, egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.
Divide batter evenly among muffin cups. Combine remaining 2 tbsp. sugar and cinnamon in flour/sugar shaker. Sprinkle over muffins.
Baked 20 to 25 minutes or until golden brown and cake tester inserted in center comes out clean. Remove to nonstick cooling rack. Cool 5 minutes; remove from pan. Serve warm.
Vi's Muffins
Nancy L. Spoolman/Ione Harmon
4 eggs beaten
1 qt. buttermilk

Beat together eggs and buttermilk

5 cups flour
3 cups sugar
5 tsp. soda
2 tsp. salt
1 cup oil (If watching calories, use 1 cup applesauce in place of oil)
1 box Raisin Bran (15 oz.)

Mix all ingredients together. Set in refrigerator for 24 hours. Spray cooking spray or oil in muffin tins. Fill muffin tins about halfway with batter. Bake at 425 for 20 minutes. Cool on rack for a few minutes before serving.

*The balance of muffin mix will keep in the refrigerator for 3 months.