Global Potluck by Jennifer Niemur

Author:Jennifer Niemur [Niemur, Jennifer]
Language: eng
Format: epub
ISBN: 9781426991127
Publisher: Trafford Publishing
Published: 2009-03-19T00:00:00+00:00

Linda Van Dam, making Grandma Vande Bunte’s White Bread.

HERP’S BLUEBERRY MUFFINS

When my children were small we took them to Herpolsheimer’s department store in Grand Rapids at Christmas time to see Santa and ride the small train that circled a large room way up at ceiling height. These muffins served with a glass of cold milk in the lovely tearoom were a perfect conclusion to the afternoon.

4 Tablespoons butter, room temperature

1/2 cup sugar

1 cup milk

2 eggs, well beaten

3 scant cups flour

2 teaspoons baking powder

2 cups fresh blueberries, dredged in flour

sugar for sprinkling

In a large mixing bowl, cream butter and sugar. Add milk and eggs, blending well. Stir in flour and baking powder. Gently fold in blueberries. Fill greased muffin tins 2/3 full. Top each muffin with 1/2 tsp. sugar. Bake at 350 degrees for 30 minutes. Makes about 18 muffins.

SHERYL TUSCH, HUDSONVILLE, MICHIGAN

Editor’s Note: For those who may have not been in Grand Rapids in the 1970’s, Herpolsheimer’s may still sound familiar: it is featured in the film The Polar Express. Chris Van Allsburg, the book’s author and illustrator, is originally from Grand Rapids, Michigan.

LIONEL’S PECAN-CINNAMON STICKY BUNS

This recipe is based on one found years ago in a magazine, but Lionel added extra ingredients (most notably the rum raisins), and boy oh boy are they delicious.. I believe he’s brought them to both Yntema and VandeBunte parties, as well as countless other potlucks. They are always a hit!

This is quite a complicated looking recipe, but trust me….these are the BEST sticky buns you will ever eat-it is well worth the effort.

Dough

1 Tablespoon sugar

2 envelopes active dry yeast

1/4 cup warm water

1/3 cup sugar

3 eggs

1 1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup whole milk (don’t get all healthy and substitute skim here)

1/2 cup (1 stick) unsalted butter, melted

5 1/4-5 3/4 cups all purpose flour

Cinnamon-Sugar Fitting

1/2 cup packed light or dark brown sugar

1/2 cup sugar

2 teaspoons ground cinnamon

3/4 cup coarsely chopped pecans, toasted

2/3 cup raisins, soaked in spiced rum at LEAST overnight*

3 Tablespoons unsalted butter, melted

Caramel-Pecan Topping

3/4 cup packed dark brown sugar

1/2 cup unsalted butter

1/4 cup VandeBunte maple syrup (or other brand, if you must)

1/4 teaspoon salt

1 1/2 cup pecan halves or large pieces, toasted

Reserved rum from soaked raisins

*For rum raisins: put raisins in a container and add enough spiced rum to cover them. If you forgot to do this, or don’t have time, you can also put the rum and raisins in a small saucepan, and warm them up over low heat until raisins are hydrated (15 minutes or so). Either way, drain the raisins, and add to fitting. DON’T DISCARD THE RUM-see topping section.

To prepare the dough..

In a small bowl, dissolve the 1 Tablespoon of sugar and yeast in the warm water. Gently stir once, and let stand five minutes or until bubbly. Using a wooden spoon, combine the 1/3 cup sugar, eggs, salt, vanilla, milk, 1/2 cup melted butter, and foamy yeast mixture. Blend until smooth. Add the flour 1/2 cup at a time, until well combined. When most of the flour

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