License to Cook Wisconsin Style

Overview

Great little stocking stuffer. Wire bound, laminated covers, approx. 160 pages, 5 ½" X 3 ½"

Recipes from The Badger State include dairyland dipper, cherry bounce, apple cider stew, wild rice soup, lo-cal yogurt potato salad, Tillie's blueberry muffins, beer-batter fried chicken, Parmesan potato sticks, and Wisconsin cheese fudge, among many others.

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Overview

Great little stocking stuffer. Wire bound, laminated covers, approx. 160 pages, 5 ½" X 3 ½"

Recipes from The Badger State include dairyland dipper, cherry bounce, apple cider stew, wild rice soup, lo-cal yogurt potato salad, Tillie's blueberry muffins, beer-batter fried chicken, Parmesan potato sticks, and Wisconsin cheese fudge, among many others.

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Product Details

  • ISBN-13: 9781572160279
  • Publisher: Penfield Books
  • Publication date: 11/1/1996
  • Series: License to Cook Series
  • Edition number: 2
  • Pages: 160
  • Sales rank: 988,297
  • Product dimensions: 3.60 (w) x 5.40 (h) x 0.50 (d)

Recipe

Tillie's Blueberry Muffins p. 60
Tillie Perkins, Madison, Wisconsin
Tille baked these muffins for the Hoffman House East Restaurant for more than 25 years.

2 cups sifted flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup shortening
1 egg
1 cup milk
1 cup blueberries, fresh or frozen

In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles meal. Beat together egg and milk. Add to flour mixture and mix until just blended. Do not over mix. Fold in blueberries. Fill paper-lined muffin tins 2/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 1 dozen.

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