Preparation:
Cook over medium heat, stirring until well blended. When mixture begins to pull together, remove from heat and cool until you and the kids can knead it until it’s smooth. Then it’s ready to roll. Store in an air-tight contanier in the fridge. It will last for several weeks.
Cook over medium heat, stirring until well blended. When mixture begins to pull together, remove from heat and cool until you and the kids can knead it until it’s smooth. Then it’s ready to roll. Store in an air-tight contanier in the fridge. It will last for several weeks.
The real thing.
We baked this easy Birthday Breakfast Muffin for her birthday’s breakfast.
Here’s the recipe.
Ingredients:
11/2 cups flour
4 tsp baking powder
1/2 tsp salt
3/4 c milk
2 well beaten eggs
1/4 c melted shortening
Preparation:
Mix together the dry ingredients.
Combine the wet ingredients and the dry ingredients.
Mix well.
Pour batter into greased muffin tins.
Bake at 425F for 25 minutes.
Suggested frosting:
Boil together for 2 minutes:
-3 tablespoons butter
-3 tablespoons cream
-2 tablespoon cocoa
- stir in until smooth 2 cups sifted powdered sugar.
Frost cake. Decorated with peanut, candy, etc.






