Butter Muffins

2 cups self–rising flour
1 (8 oz.) container
sour cream
1 cup melted butter

Stir together all ingredients just until blended. Fill lightly greased miniature muffin pans to the top with batter. Bake at 350 degrees for 25 minutes or until lightly browned. Makes 2 ½ dozen.

These easy muffins will melt in your mouth and are sure to become a family favorite.

Poppy Seed Strudel Roll

Contributed by Pam Paradowski Clark

These pastry rolls have been a favorite family tradition with both my father’s Polish heritage and my mother’s German. My grandmothers and Aunts from the Fischer and Paradowski familys always made these for us when we visited them in Upstate New York or Ohio. We would have my favorite with poppy seed filling and some with prune or apricot fillings. This makes two rolls about the size of bread loaf
Dough
3 1/4 cup all–purpose
flour
1/2 tsp. salt
2 Tbsp. granulated sugar

1 package active yeast
1/4 cup water
1/2 cup sour cream
1/2 cup butter
2 eggs

Blend first four ingredients in large bowl. Warm butter, sour cream, and water in sauce on low heat mixing well and warm to touch. Add this mixture slowly to the dry ingredients using an electric mixer.

Add eggs slowly, mixing about two minutes after each one.

When this becomes a pliable soft dough, remove and put on a lightly floured surface and knead until smooth and elastic. Put back in bowl and let rest about 30 minutes.

Take dough out of bowl and put back on flour surface. Divide in two. Roll out one piece into a large rectangle about the size of a baking pan. Spread half filling mixture leaving about 1/2 inch border all around. Roll up the dough, starting on the longest side, jelly roll style. Pinch dough to seal.

Make second roll and place them both on greased cookie sheet. Put some space between each. Cover these again with towel for about 30 or minutes until dough has doubled in size. Bake in preheated oven 350 degrees for 30 to 35 minutes until brown on top. Remove from oven and drizzle glaze on top.
Filling
1 can Solo Poppy Seed
filling (find in the
baking section of the
grocery store)
1/4 cup cream or
half & half

Mix the poppy seed filling with the cream thoroughly.
Glaze
4 Tbsp. confectioner’s
sugar mixed with
2 tablespoons water
drizzled over
top of baked rolls.