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The Cumberland Creek Croppers: DeeAnn

So, in my last post I introduced you to my main three characters in my upcoming novel, SCRAPBOOK OF SECRETS—Annie, Beatrice and Vera. Three other regular croppers meet every Saturday night—DeeAnn. Paige, and Sheila, who is the scrapbook consultant in the group.

Since my last post was a bit long, I thought I’d keep it short this time and tell you a bit about DeeAnn.

DeeAnn has been in Cumberland Creek for twenty-five years—and she’s still considered a newbie. She married a local man—her college sweetheart—who is the high school principal. She’s got two daughters, both in college. Fair skinned and freckled, she’s a large, muscular woman—with a baker’s arms and heart. There’s nothing she likes better than feeding people. She brings the most delicious snacks to crops. Her bakery is the only one in town. There are others on the outskirts of Cumberland Creek. As a baker, her focus has always been on bread, cake, and cookies. (Pamela’s Pie Palace has the pie market cornered.) In the first book, DeeAnn hires an intern who has a way with muffins.

A quote from DeeAnn:

“Classical tonight ladies?” Sheila asked.

“Hell no,” DeeAnn said, getting up to head for her bag, pulling out a CD.  “Let’s hear some Stones.”

Blueberry Muffins from DeeAnn’s Bakery

DeeAnn’s intern whipped up a batch of these and forever endeared herself to her boss. When Annie was first offered one, she thought it was almost as big as her youngest son’s head.

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400°F .

Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

If you’d like more recipes from Cumberland Creek, email me at molliebryan@comcast.net.  I’ll send you more. Also, my monthly newsletter, “Paper. Story. Recipe.” will include at least one recipe—along with links to scrapbooking deals and my journaling tips.  You can subscribe over there on my sidebar.

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