- Baker Bill Raulin
Baker Bill@Riderwood: January 2017
Yea, a new year’s coming. I like the old saying "if I knew I was going to live this long, I would have taken better care of myself when I was younger!"
We had a good Christmas; all my family was over Christmas Day and brought the meal. We reserved a room here at Riderwood to hold the gang, 14 in all. It was a fun afternoon.
My second oldest granddaughter, Molly, graduated from the University of Maryland last December, and the college gave her a job that pays well to start with. She is a smart one. She was rated one of the top students at Maryland. The school did not want her to go elsewhere.
Let’s start the year off well. Here’s a recipe to follow. If you try it you, I guarantee you will pass it on to all your family: it's that good.
From the store, buy cornmeal and creamed corn (if you can find some); regular corn will work as well.
In a medium-sized bowl, place
1/2 cup sugar
1 cup flour
Stir in 2 eggs
Stir in 1/2 cup milk
a pinch of salt
2 level teaspoons of baking powder
Mix well about a minute
Now, add 1/2 cup Crisco Oil
3 heaping tablespoons creamed corn
4 heaping tablespoons cornmeal
Bake in a fast oven 400 degrees about 20 minutes. There should be no wet spots on top.
This recipe will make 6 great corn muffins or smooth and tasty cornbread.