This month for cooking club, we had Easter Brunch at Janet's home. She was a marvelous host and we all enjoyed good food and great company. Several recipes are still missing, but we'll hopefully get them posted for you as soon as possible.

Hope to see you all next month!!

Dill & Cream Bread/Veggie Dip

Submitted by Heather Sheehan

Recipe Pending

Easter Egg Nests

Submitted by Shannon

Recipe Pending

Fruit Pizza

Submitted by Janet Schlosser

Recipe Pending

Fresh Veggie Pizza

Submitted by Janet Schlosser

Recipe Pending

Morning Muffins (From Make-A-Mix)

Submitted by JoDee Leahy
(Blueberry Crumb Variation pictured above)

2 1/2 cups Quick Mix (Posted below)
4 Tbsp sugar
1 egg, beaten
1 cup milk or water
Butter and honey if desired

Preheat oven to 425F
Generously butter muffin pans. Place Quick Mix in a medium bowl, add sugar, and mix well. In a bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared murrin pans 2/3 full. Bake 15-20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 large muffins.

Variations:
Dried fruit or Nut Muffins - Add 1/2 cup chopped raisins, dates, dried berries, or fruits, or nuts to dry ingredients. Before baking, sprinkle with Crumb Topping Mix (posted below).

Blueberry Muffins - Gently fold 1 cup fresh, frozen or drained blueberries into dry ingredients. Sprinkle with Crumb Topping Mix (posted below) if desired.

Oatmeal or Bran Muffins - Reduce Quick Mix to 1 3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients.

Apple Muffins - Fold 1 cup grated raw apple into muffin batter before putting into muffin pans and increase baking time to 20-25 minutes.

Fresh Peach Muffins - Fold 1 cup diced fresh peaches into batter before putting into muffin pans and increase baking time to 20-25 minutes.

Orange Muffins - Add 1 Tbsp fresh orange peel or 1 1/2 tsp dried orange peel to dry ingredients before adding liquid ingredients.

Cranberry Muffins - Gently fold 2/3 cup chopped cranberries into muffin batter before putting into muffin pans.

Crumb Topping Mix (From Make-A-Mix Cookery)

Submitted by JoDee Leahy

This topping is a great crumb topping that you can use on cobblers, ice cream, muffins, or anything else you like.

1 1/3 cups brown sugar, firmly packed
1 cup all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup butter or margarine

In a medium bowl, combine brown sugar, flour, and cinnamon. Mix well. With a pastry blender, cut in butter or margarine until mixture is very fine. Put in a 1-quart, airtight container. Label. Store in the refrigerator. Use within 1-2 months. Makes about 2 cups.