Squash Rolls / Apple Muffins

This might seem like a strange combination – squash rolls and apple muffins. I think these were recipes jotted in a small notebook for the cook to keep handy. The recipe on the back is Pancakes (My Recipe). Perhaps these were popular recipes in this family. There is very limited instruction, probably because the cook knew how to complete these recipes and the important part to her was the ingredients and basic method. I do this with recipes as well, jotting down just the ingredients. Might not be the best habit, honestly, because I am rather forgetful, haha. Sometimes I look at the notes later on and wonder how I cooked that list of ingredients.

It’s unfortunate that our cook did not note what type of squash to use in her rolls. I’m going to suggest butternut because it is sweet after it’s cooked, easy to remove the seeds from the middle, and relatively available in your local grocery store in those prepacked bags already peeled and chopped if you so desire.

Squash Rolls

1 cup squash cooked & sifted (pureed?)

1/3 cup butter

1/3 cup sugar

1 cup milk, scalded

1/2 yeast cake


Mix stiff & raise over night. Shape into rolls, raise & bake


These muffins sound lovely – the apple probable adds a light sweetness and moistness to the muffin.  With the cinnamon sprinkle on top it would remind you of apple pie. The usual instructions to grease your muffin pan or use muffin papers are missing, which again leads me to believe this person knew to do those things automatically.

Apple Muffins

1/2 cup sugar

4 tsp baking powder

1 egg, well beaten

1/2 tsp salt

4 tbsp melted butter

1 cup milk

2 cups flour

1 cup chopped apple

Beat egg, add sugar & butter, then rest of ingredients. Sprinkle with 1/2 tsp cinnamon mixed with 2 tbsp sugar. Bake 20 minutes.


PS happy birthday to a certain site reader – you know who you are.

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