Attention Visitor!
Sadly we must say "farewell" to Havelock Farmers' Market! It was decided in late March 2011 that Havelock Farmers' Market will no longer exists! We will miss you terribly, but all is not lost... this website will stand as a way for our customers to get back in contact with us. The market might be gone, but the vendors are still very much alive and still can be found at many Lincoln farmers' markets and surrounding areas. We thank you for the many years of joy, laughter, friendship and support. We'll see you around!
Peanut Butter and Jelly Muffins
2 cups flour
3 Tbsp. sugar
1 Tbsp. baking powder
3/4 cup creamy peanut butter
1 egg
1 cup milk
1/3 cup raspberry or strawberry jelly
Heat oven to 350. Grease muffin tins. Mix flour, sugar and baking powder in large bowl. Put peanut butter and egg in another bowl and beat until smooth. Add milk a little at a time stirring after each addition. Pour over dry ingredients and fold in until moistened. Mixture will be stiff--more like a dough than a batter.
Spoon 2 scant tablespoons of batter into each muffin cup and smooth surface with your finger until touches edge of the cup. Top each with a heaping teaspoon of jelly. Cover with 2 more tablespoons batter. Bake 20-25 minutes or until lightly browned. Makes 12.
3 Tbsp. sugar
1 Tbsp. baking powder
3/4 cup creamy peanut butter
1 egg
1 cup milk
1/3 cup raspberry or strawberry jelly
Heat oven to 350. Grease muffin tins. Mix flour, sugar and baking powder in large bowl. Put peanut butter and egg in another bowl and beat until smooth. Add milk a little at a time stirring after each addition. Pour over dry ingredients and fold in until moistened. Mixture will be stiff--more like a dough than a batter.
Spoon 2 scant tablespoons of batter into each muffin cup and smooth surface with your finger until touches edge of the cup. Top each with a heaping teaspoon of jelly. Cover with 2 more tablespoons batter. Bake 20-25 minutes or until lightly browned. Makes 12.
Green Onion Drop Biscuits
2 cups flour
2 teaspoons baking powder
1/2 teas. salt
1/4 teas. soda
3 Tbsp. vegetable shortening
1/4 cup finely chopped green onions
1 cup buttermilk
Cooking spray
Preheat oven to 400 degrees. Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist. Drop batter by heaping tablespoons onto baking sheet coated with cooking spray. Bake for 15 minutes or until lightly brown. Yields 16 biscuits.
Tip: Use a food processor to combine dry ingredients and shortening. Pulse a few times until mixture is the size of peas. Plain yogurt may be used as a substitute for the buttermilk.
2 teaspoons baking powder
1/2 teas. salt
1/4 teas. soda
3 Tbsp. vegetable shortening
1/4 cup finely chopped green onions
1 cup buttermilk
Cooking spray
Preheat oven to 400 degrees. Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist. Drop batter by heaping tablespoons onto baking sheet coated with cooking spray. Bake for 15 minutes or until lightly brown. Yields 16 biscuits.
Tip: Use a food processor to combine dry ingredients and shortening. Pulse a few times until mixture is the size of peas. Plain yogurt may be used as a substitute for the buttermilk.
