HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 21DATE BRAN NUT LOAF
U/2 cups chopped dates
1% cups boiling water poured over dates
& cool
Add 1 */2 c. bran
1 egg, slightly beaten
2 tbsp, butter or margarine
1 tsp. vanilla
XA c. brown sugar
Sift together
l‘/2 c. all purpose flour 1 tsp. soda
1 tsp. baking powder 1 tsp. salt
% c. chopped walnuts
Stir all together only to mix. Bake around
1 hour at 350°
Mrs. Hazel Procter
Belgrave
QUICK BRAN BREAD
2 cups sifted all purpose flour
1 tsp. salt
2 tsp. baking soda
1 cup brown sugar
2 cups buttermilk
2 cups Post Bran Flakes cereal
1 cup raisins
l/2 cup chopped nuts
Sift together flour, salt and baking
soda. Add milk and mix until dry
ingredients are thoroughly combined.
Fold in bran flakes, raisins and nuts.Pour
into a greased 9x5 inch loaf pan and bake
at 350°F for 60 minutes. Hattie Snell
Londesboro
CINNAMON LOAF
3 tbsp, brown sugar
1 tbsp, cinnamon
(Mix first 2 ingredients & put aside)
Cream % cup butter with 1 cup white
sugar. Add 2 eggs, slightly beaten and 1
cup sour milk. Sift 2 cups all purpose
flour with */2 tsp. soda, 1 tsp. baking
powder, and XA tsp. salt. Add flour
mixture to wet mixture gradually. Add 2
tsp. vanilla. Put XA batter in loaf pan. Add
*/2 cinnamon and brown sugar mixture.
Pour in the rest of batter and sprinkle
rem aining cinnamon mixture on top.
Swirl with fork. Bake for 1 hour at 350°.
Mrs. Nancy Jardin
RR1, Belgrave
GUMDROP LOAF
3 cups all purpose flour 1 tsp. salt
3A cup white sugar 1 beaten egg
3*/2 tsp. baking powder P/2 cups milk
2 tbsp, cooking oil
*/2 cup chopped walnuts
3/4 cup snipped gumdrops
Mix together the flour, sugar, baking
powder and salt. Combine the remainder
of ingredients and add to dry mixture.
Mix to combine and pour into large loaf
pan. Bake at 350° oven for 1 hour or until
done.
Mrs. Clare Van Camp
Belgrave
SPOON ROLLS
Sprinkle one pkg. dry yeast over % c.
warm water in which 1 tsp. of sugar has
been dissolved. Let stand. In large pot
scald 3A c. milk add
’A c. w. sugar
XA c. shortening
1 tsp. salt
Cool to lukewarm by adding XA c. cold
water. Blend in 1 egg and dissolved
yeast.
Add 3‘/2 c. (bread) flour and mix well.
Place in greased bowl in a warm place
and let rise 45 to 60 minutes. Stir down
dough, spoon into well greased muffins
tins XA full. Let rise again until batter has
risen to edge of muffin tins about 45
mins. Bake at 400°F for 15-20 mins.
Olda Jervis
Clinton
Whitney-Ribey
Funeral
Home
87 Goderich St. W.
Seaforth, Ontario
527-1390
Ross and Joyce Ribey
WINTHROP
GENERAL STORE
Open Mon. - Sat. till 9:00 P.M.
• Grocery & Hardware
• Work Boots
• Rubber Boots
• 45 Gal. Steel Barrels
• Gas
Doug <8 Gail Schroeder
527-1247
Christmas Cookbook Page 21