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Christiana Campbell's Tavern Sweet Potato Muffins


⅔ c. canned or cooked fresh sweet potatoes, well drained 4 T. Butter ⅓ c. sugar 1 egg ¾ c. all-purpose flour 2 t. baking powder ½ t. salt ½ t. cinnamon ¼ t nutmeg ½ c. milk 4 T. raisins

Mash the sweet potatoes. Cream the butter and sugar. Beat in the egg and sweet potatoes. Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients alternately with the milk and raisins, mixing until blended. Do not overmix. Spoon into cupcake liners in muffin pan, filling each completely. A little sugar and cinnamon may be sprinkled on top of each muffin if desired. Bake at 400 for 25 minutes.

Pumpkin Bread


3 c. flour ½ t. baking powder 1 t. baking soda 1 t. ground nutmeg 1 t. ground cloves 1 t. ground cinnamon ½ t. salt 3 c. sugar 1 c. oil 3 eggs 1 16 oz. can pumpkin

Preheat oven to 350. Grease a 10" fluted, tubed pan or 2-9"x5" loaf pans with unsalted butter and dust lightly with flour. In a medium bowl, sift together flour, baking powder, baking soda, spices, and salt. In a large bowl place sugar, oil, and eggs; stir until well blended. Stir pumpkin into egg mixture. Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Pour into prepared pan. Bake 1 hour, 15 minutes, or until tester inserted into center comes out clean. Cool in pan 10 minutes, then remove from pan and finish cooling.

Sally Lunn


1 c. milk ½ c. shortening 4 c. All purpose flour, sifted (this is very important) ⅓ c. sugar 2 t. Salt 2 packages active dry yeast 3 eggs

According to tradition, Sally Lunn is named after a young girl who, in the eighteeenth century, "cried" the sweet yeast bread that bears her name in the streets of England's fashionable spa, Bath. Some now doubt whether Sally Lunn really existed and suggest other sources for the name. Who knows? But Sally Lunn does have a place in the Oxford English Dictionary, and hers was a household name in the southern colonies as it was in England. Grease a 10-inch bundt pan. Heat the milk, shortening, and ¼ c. water until very warm-about 120 F. Shortening does not need to melt. Blend 1 1/3 c. flour with the sugar, salt, and dry yeast in a large mixing bowl. Blend the warm liquids into the flour mixture. Beat with electic mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 c. of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. The batter will be thick but not stuff. Cover and let the dough rise in a warm, draft-free place until it doubles in bulk-about 1 hour and 15 minutes. Beat the dough down well with a spatula and turn into the prepared pan. Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3 to ½--about 30 minutes. Bake for 40 to 50 minutes at 350 F. Run a knife around the center and outer edges of the bread and turn it onto a plate to cool. Tastes best if served the same day.