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HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 22Breads Rolls and muffins PCEBRLA i< S 11A cants 0- p:n-preset tsn. goured nen=neg 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