Muffins just peachy
Ikeda’s Fruit Stand has some of the best muffins I’ve tasted, especially their peach muffins. They are moist with chunks of ripe, juicy peaches. Any chance someone has this recipe or one close?
Emma’s dressing is great
I would love the recipe for the creamy house dressing served at Emma’s Taco House in West Sacramento. We heard it was closing, so sad.
Mexican sweet buns
Prep time: 2 hours, 45 minutes
Cook time: 10 minutes
Makes 11/2 dozen
Kathi Gibler of Vancouver, Wash., enjoyed Mexican sweet buns at a birthday party recently and was hoping for a recipe.
This recipe comes from Sunset Mexican Cookbook and should fill the bill for Gibler.
Note: The prep time includes both rise times for the dough.
1 package active dry yeast
3/4 cup warm water
31/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
3 tablespoons butter or margarine, melted
2 eggs, slightly beaten
1 cup sugar
1 cup sifted all-purpose flour
1/2 cup melted butter or margarine
1 slightly beaten egg
1 teaspoon cinnamon
Dissolve the yeast in the water. Sift flour, measure, and sift again with the sugar and salt into a bowl. Add the yeast mixture, butter and eggs, beat until smooth. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
Stir down, turn out onto a lightly floured board and knead until smooth and elastic. Pinch off pieces of dough and shape into smooth rounded balls about 1¼ inches in diameter. Place balls of dough on a greased baking sheet about 2 inches apart. With the palm of your hand, press each ball down, flattening it slightly.
To make the topping, blend all of the topping ingredients together in a bowl. Gently spread about 1 tablespoon topping on each bun and then let buns rise until double in bulk, about 30 minutes. Bake at 400 degrees for 10 minutes or until lightly browned. Serve warm.
Per bun: 265 cal.; 5 g pro.; 44 g carb.; 8 g fat (5 sat., 3 monounsat., 0 polyunsat.); 54 mg chol.; 93 mg sod.; 1 g fiber; 19 g sugar; 28 percent calories from fat.