The Big Sandy Mountaineer -

Senior News


September 26, 2018

Just a reminder to please call before 10:30 am. For to go orders.

Thursday, September 27- Taco Bake, Peas, Spinach & Strawberry salad, and Maple bars.

Friday, September 28- Spaghetti, green beans, broccoli cauliflower salad, banana bars and garlic toast.

Monday, October 1-Chicken Casserole, fruit salad, and Lemon Bars.

Tuesday, October 2- Bake Potato Bar, and Rice Crispy bars.

Wednesday, October 3- Ham & Potato Supreme, Chickpea Salad,a nd Chocolate Zucchini cake.

Recipe of the week:

Pumpkin Apple Streusel Muffins


• 2 1/2 cups all-purpose flour

• 2 cups white sugar

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 eggs, lightly beaten

• 1 cup canned pumpkin puree

• 1/2 cup vegetable oil

• 2 cups peeled, cored and chopped apple

• 2 tablespoons all-purpose flour

• 1/4 cup white sugar

• 1/2 teaspoon ground cinnamon

• 4 teaspoons butter

• Add all ingredients to list


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.

2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.


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