Potato Flour Muffins A La Marshall Fields Recipes
POTATO FLOUR MUFFINS A LA MARSHALL FIELD'S
I do not know if this is an actual Marshall Field's recipe. The store is gone now and there's no way to find out. Adapted from Women's Day Encyclopedia of Cookery.
Provided by Chocolatl
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Sift flour and baking powder together and set aside.
- Add salt to egg whites and beat until stiff, dry peaks form.
- Beat egg yolks until thick.
- Beat in sugar.
- Fold in egg whites.
- Add flour mixture and mix well.
- Stir in water.
- Pour into greased muffin cups.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 51.9, Fat 1.6, SaturatedFat 0.5, Cholesterol 62, Sodium 81.9, Carbohydrate 6.8, Fiber 0.4, Sugar 1.3, Protein 2.5
MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)
Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!
Provided by SharleneW
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all dressing ingredients together in large bowl.
- Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
- Arrange lettuce leaves on plates and top each with a scoop of salad.
- Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.
Nutrition Facts : Calories 200.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 15.1, Sodium 418.9, Carbohydrate 10.6, Fiber 1.1, Sugar 4.1, Protein 1.5
POTATO MUFFINS
Come in from the cold to enjoy this moist parsley-fleck muffins. They're comforting and delicious with a steaming bowl of soup, a savory stew or a favorite casserole. -Marlene Loecke, Des Moines, Iowa
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups two-thirds full., Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS
Make and share this Marshall Field's Cinnamon Crunch Muffins recipe from Food.com.
Provided by Nancy Sneed
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and margarine.
- Add the sugar and cream until fluffy; blend in the eggs.
- In a bowl combine the sour cream and baking soda; set aside.
- Sift the flour, salt, baking powder, and nutmeg together.
- Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
- Do not overmix.
- Fold in 2 3/4 cups of the Cinnamon Crunch.
- Spoon the batter into paper-lined muffin tins, filling the a little over half full.
- Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
- Bake for 25 minutes or until the muffins are golden brown.
- Cinnamon Crunch-----------------.
- Preheat your oven to 350 degrees.
- In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
- Spread it on a cookie sheet.
- Bake for 5 to 8 minutes or until golden brown.
- Let stand for several hours or overnight to dry.
- Break it into chunks and store in an airtight container.
Nutrition Facts : Calories 376.4, Fat 18.6, SaturatedFat 6.5, Cholesterol 38.8, Sodium 137.8, Carbohydrate 50.3, Fiber 1.8, Sugar 27.1, Protein 4.2
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