HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 22Breads
Rolls and muffins
PCEBRLA i< S
11A cants 0- p:n-preset
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cep
Ye e--- Tseqnete---na.,g
1 egg
1/2 cap mire
Ye cup sugar
1 tsp. greend tineeeen
6 tablepcorts hayeer or menegazine. melted
grease12 „mean caps ;and see
togeeter anent. beking powder.
entr and Twee-keg; set aside. =ire- bowl
cream rogeth ;=p shonening &
egg. Add floormitre and mire -teeter-
natelv to. creamed =inure. g wert
-Firee. each Peri:Ilion. peepazed mn -eelin-
oerp6 flan. Bake in 350' (wen fur 25
Tririms or t l geien. Co-r,^ n k cup
vigar and the Remcree muffins
fromoven and heree..diately din in melted
butter or margarine then in cinnamon-
sugar mi±mre u:11 coated.. Serve warm.
Nancy Main,
Seaford% Ont.
P C3IPIKLN 316 EEINS
4 eggs
2 e white sugar
11/2 c. oil
14 oz. pumpkin
1 tbsp. cinnamon
2. soda
2 tsp. b., powder
1 tsp salt
1 c. raisins
3 c. flour
Bake at 400'. Mrs. Stewart Procter,
Beigrave
IRISH OATMEAL BREAD
3 cups flour
1% cups quick rolled oats
11/2 tsp baking powder
1 tsp salt
legg
1/4 cap honey
11/2 cups milk
1 tbsp butter (melted)
Preheat over to 393•F. Grease loaf pan.
Mix flour, cats, baking powder, and salt
together in a bowl. In another bowl, mix
well egg, honey, and milk.
Pour into dry ingredients. Stir with wooden
spoon just until moist,. mixture will not be
smooth. Bake about 1-11/4 hours until
tester comes out clean. Remove from oven
and while still warm brush with melted
butter. Best served warm.
Mrs. Norma Steele
ORANGE LOAF-
1 n eeveget
raeseens
2 rbsp. selfeLee
I tsp. a.
1
1 sl cup
2 cc s•---z: pnepase
'4 tsp. sale
I es9.
soda
P-7
grid & raisins Ebrce2,gb fced
water :o ff..:21P•
and goer e,.e.e: raisins aid rind;
sde— shortening. -er..entTa. egg & sugar. Mix
sneL:. Add..‹,•fted. dry ;e7redients art; bear
nen: smcodn. Add wev7reeets -6- desired. Pour
loaf oan and bake at 350' for
one houre Mrs. leliemie Arinsuong,
Belgave
DATE 31 L 'FANS
12 dates choreic:eel fine and 1 tablespoon
water, .ccoked untall soft
1 tabk-spcon hurter
1 cup white sugar
1 egg
e'e. cop sour mir?
I cup flour
1 teaspcon baking powder
1 teaspoon soda
Bake for 15 minutes in 35' enien. Makes
twelve muffins. Veronica Price,
101 .F:asson ntrect,
Stratford
RETRICTEKATOR BUNS
Dissolve I pkg. yeast in 1/7 cup warm
water with I tbsp.. sugar. Let rise 10
minut.., Mit in a bowl 1.1e4 cups lukewardi
water, .1/4 cup white sugar, 1/2 tbsp. salt. 1
egg beaten. 1 tbsp. melted shortening.
Acid 2 cups flour. Beat and add yeast
mixaire. Now add 2 cups more flour.
Knead with 3/4. cups flour. Put in fridge.
When ready to bake. make small balls in
well greased tins. Let rise in a warm place
about one hour. 'Bake in 375° oven for
15-20 minutes.
To make cinnamon rolls: Flatten dough,
spread with margarine, brown sugar and
cinnamon. Roll up and slice and bake in
well buttered pan and let rise 1 hour. Bake
at 375' for 15-20 minutes.
Bertha MacGregor,
Hensel]
TEA BISCUYIS
Sift together:
2 cups all purpose flour
2 teaspodits baking powder
1/2 teaspoon baking soda
salt
Add 1 inch shortening. Mix until
crumbly. Beat 1 egg in a 1 cup measure.
Add dash vinegar. Fill with milk to the 1
cup mark. Mix. Pat on a floured board.
Bake at 425' for about 20 minutes. Makes
12 biscuits. Elizabeth Sholdice,
Brussels
DATE OATMEAL MUFFINS
1 cup chopped dates
1 can fine oatmeal
Pour on 1 cup boiling water and let cool.
Mix, together
cup crisco oil
1 cup brown sugar
1 egg
In another bowl mix
1 cup flour
I tsp. baking powder
I tsp. soda
7 asp salt
Bake 15 or 20 minutes at 375'.
Bessie Jordan
Brussels, Ont,
TASTY BOLLED-RAISIN, MUFFINS
cup raisins
11.12, cups water
cup shortening
zet cup brown sugar
1 egg beaten
1 tsp vanilla
Pei cups unsifted all purpose flour
1 tsp, baking powder
'n tsp. cinnamon
Measure raisins and water into a
saucepan and cover. Simmer 20 min. and
let cool. Drain liquid (should be 3.4 cup).
Cream shortening and brown sugar. Beat
in egg and vanilla. Add raisin liquid and
raisins. Sift dry ingredients together and
stir into raisin mixture. Mix well and spoon
into muffin tins, Bake at 350° for 15 - 20
minutes, or until centre is firm. Makes 16
muffins. Muriel Miller
London, Ont.
ROLLS
Prepare yeast, 1 env. or 2 is faster in 1/2
cup water and 1 teaspoon sugar. Put in
large bowl 1/2 cup of lard & butter, 1/2 cup
white sugar, 1 tablespoon salt, 2% cups of
boiling water.
Stir until sugar is dissolved and water is
cool (luke ern). Add yeast and 8 cups of
all-purpose Bread flour. Mix well and let
rise tnll light. Press down and mix again.
When it rises until light, pot in pan for 2
hrs. or you can put in fridge until needed.
Mrs. \ iris Berry,
Brucefield
HEALTH MUFFINS
2 eggs well, beaten
1/2 cup either black strap molasses,
barbados molasses or honey
1/2 cup corn oil or cold pressed oil
2 cups milk
1 cup wheat germ
2 cups flour, 2 tsp. baking powder, 2 tsp.
soda, 1 tsp. salt sifted and added to top 5
ingredients. Put in muffin tins or pyrex
cups. Makes about 21 muffins.
Bake in oven ,350° for 20-25 minutes.
Delicious and nourishing.
Jean MacFarlane,
R.R. 3, Almonte
Page 20 Christrnas Cookbook