These Muffins Are Unforgettable

Times Staff Writer

Dear SOS: While skiing at Mammoth Mountains ski resort, we happened to stop at a little shop called the Winery and tasted some muffins that were absolutely delicious. They contained oatmeal, coconut and strawberry preserves. Can you obtain the recipe?


Dear Linda: The Winery in Mammoth Lakes was happy to provide the recipe.



1 cup rolled oats

1 cup buttermilk

1 cup sifted flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup melted shortening or oil

1/2 cup brown sugar, packed

1 egg

3/4 cup shredded coconut

Strawberry preserves

Combine oats and buttermilk in bowl. Let soak at least 30 minutes.

Sift flour with salt, baking soda and baking powder.

Blend together melted shortening, brown sugar, egg and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten. Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffin and cover with dab of dough. Bake at 400 degrees 20 minutes. Makes 1 dozen.

Dear SOS: Quite some time ago I clipped a recipe for your Hawaiian baked beans and have lost it.


Dear Jane: We've done several such recipes. Is this the one you want?


16 strips bacon, diced

3 medium onions, minced

3 (1-pound) cans baked beans with pork

1 tablespoon prepared mustard

3/4 cup chili sauce

1 (1-pound 4 1/2 ounce) can crushed pineapple, drained

Cook bacon and onions until bacon is crisp and onions are tender. Stir in beans, mustard, chili sauce and pineapple. Turn into greased baking dish and bake at 350 degrees, uncovered, 45 minutes or until beans are brown and bubbly. Makes 12 servings.

Dear SOS: I am searching for a recipe for Moravian ginger cookies, sweetened with molasses and flavored with spices. They're rolled paper-thin.


Dear Margaret: According to our Moravian cookie expert, true Moravian cookies are difficult to roll paper-thin using home methods. The suggestion is to shape the dough into a roll, freeze it and slice it paper-thin. We give methods for both slicing and rolling.


1/3 cup light molasses

1/4 cup soft butter or margarine

2 tablespoons sugar

1 1/4 cups sifted flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Blend together molasses, butter and sugar. Sift together flour, salt, baking soda, cinnamon, ginger and cloves. Blend dry ingredients into butter mixture and mix well. Cover with plastic wrap and refrigerate at least 2 hours. (Dough may be refrigerated several days).

To slice paper-thin, shape dough into roll about 2 inches in diameter, then freeze. Slice paper-thin with sharp knife. Place on greased baking sheet and bake at 375 degrees 5 to 6 minutes or until only slightly browned. Remove from oven and cool 3 minutes. Remove cookies from pan onto cooling rack or paper towels. When cool, store in tightly covered container.

Or, to roll cookies, stretch pastry cloth over large cutting board. Sprinkle cloth generously with flour. Rub flour into cloth with hands and brush off excess. Remove about 1/3 of dough from refrigerator at a time. Roll as thin as possible. Use only as much flour as necessary to keep dough from sticking to pin. Cut with round, fluted-edged pastry cutter or various cookie cutters. Place on greased baking sheet and bake at 375 degrees 5 to 6 minutes or until only slightly browned. Cool on rack, then store in tightly covered container. Makes about 6 dozen.

Dear SOS: Quite some time ago you published a recipe for Chile Cornbread. I have misplaced my copy.


Dear Toshi: There are numerous versions of this popular cornbread recipe. Here is one using corn and green chiles.


1 cup sifted flour

1 teaspoon salt

1 tablespoon baking powder

1 to 2 tablespoons sugar

1 cup cornmeal

2 eggs, beaten

1 cup milk

1/4 cup oil

1 (8-ounce) can whole kernel corn

1/2 cup drained canned chopped green chiles

Sift together flour, salt, baking powder and sugar. Stir in cornmeal. Combine eggs, milk and oil and add to dry ingredients, mixing just to dampen flour.

Drain corn and fold into batter with chiles. Turn into well-greased 8-inch square baking pan. Bake at 425 degrees 30 minutes. Cut into rectangles or squares and serve hot with butter. Makes 6 to 9 servings.

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