HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 20PINEAPPLE CARROT MUFFINS
1 c. sugar
2/j c. oil
2 eggs, beaten
l’/i c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. soda
*/2 tsp. salt
1 tsp. vanilla
1 c. grated carrots
1 c. crushed pineapple & juice
Combine eggs, oil and sugar in large
bowl. Combine dry ingredients and add
to creamed mixture. Mix well. Add
carrots, pineapple and juice, vanilla and
beat well. Bake 350°F for 15 to 20
minutes.
Jean Eckert
RR1, Dublin
Breads
Rolls and muffins
FRESH CRANBERRY LOAF
1 % c. all purpose flour
1 c. granulated sugar
1‘/j tsp. baking powder
*/2 tsp. baking soda
*/2 tsp. salt
1 egg
% cup orange juice
1 tbsp, finely grated orange peel
*/< cup melted butter
P/2 cups chopped fresh cranberries
*/2 cup chopped walnuts
Preheat oven to 350°F. Lightly grease a
9x5x3” loaf pan. Stir dry ingredients
together with a fork until well blended.
Beat egg with orange juice, peel and
butter. Pour into dry ingredients and stir
just until all ingredients are moist. Do not
overmix. Gently fold in cranberries and
walnuts. Turn into prepared pan. Bake 1
hour. Test by inserting toothpick.
Nancy Martin
30 Victoria St.
Seaforth
RASPBERRY NUT BREAD
6 tbsp, butter
l/2 cup white sugar
2 eggs
2 cups sifted flour
1 tsp. double acting powder
*/2 tsp. baking soda
*/2 tsp. salt
*/♦ cup sour cream
1 cup raspberries
*/2 cup coarsely chopped nuts
Cream butter with sugar, add eggs and
beat mixture until fluffy. In a bowl sift
flour, b. powder, b. soda, salt. Reserve 2
tbsp, flour mixture and stir remaining
flour mixture into egg mixture alternately
with sour cream. In small bowl, toss
raspberries and nuts with reserved flour
and fold into batter. Pour batter into well
buttered 9”x5”x3” loaf pan. Bake at
350°F for 45-50 minutes or until golden
brown. Cool in pan 10 minutes then cool
on rack.
Margaret Spence
Brussels
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Page 20 Christmas Cookbook