HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 46Breads
Roils and muffins
FRENCH BREAKFAST PUFFS
11/2 cups all-purpose flour
1'/z teaspoons baking powder
'/2. tsp. salt
'4 tsp. ground nutmeg
% cup sugar
'h. cup shortening
1 egg
' cup milk
% cup sugar
1 tsp. ground cinnamon
6 tablespoons butter or margarine, melted
Lightly grease 12 muffin cups and set
aside. Stir together flour, baking powder,
salt and nutmeg; set aside. In mixer bowl.
cream together'/2 cup sugar, shortening &
egg. Add flour mixture and milk`s alter-
nately to creamed mixture, beating well
after each addition. Fill prepared muffin
cups % full. Bake in 350° oven for 25
minutes or till golden Combine 'h cup
sugar and the cinnamon. Remove muffins.
fromoven and immediately dip in melted
butter or margarine then in cinnamon-
sugar mixturetill coated. Serve warm.
Nancy. Martin,
Seaforth, Ont.
PUMPKIN MUFFINS
•
4 eggs
2 c. white sugar . µ
1'/ c. oil
14 oz. pumpkin
1 tbsp. cinnamon
2 tsp.. soda
2 tsp. b. powder
1 tsp. salt
1 c. raisins
3 c. flour •
Bake at 400°.
Mrs. Stewart Procter,
Belgrave
IRISH' OATMEAL BREAD
3 cups flour
11/4 cups quick rolled oats
11/2 tsp, baking, powder
1 tsp salt
legg
2/. cup honey
1'/2 cups milk
1 tbsp butter (melted)
Preheat over to 350•F. Grease loaf pan.
Mix flour, oats, 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 dean. Remove from oven
and while still .warm brush with melted
butter. Best served warm.
Mrs. Norma Steele
Pape 20 Christmas Cookbook
ORANGE LOAF
1 'orange
1 cup seedless raisins
2 tbsp. shortening
1 tsp. vanilla
1. egg
1 cup sugar
2 cups all purpose flour
V. tsp. salt
1 tsp baking powder'
'A tsp. soda
Put orange rind & raisins through food
chopper: Add, hot water to juice to make 1.
cup liquid and pour over raisins and rind;
add shortening, vanilla, egg & sugar. Mix
well. Add sifted dry ingredients and beat
until smooth. Add walnuts if desired. Pour
into greased loaf pan. and bake at 350° for,
one hour. Mrs. Minnie Armstrong,
Belgrave
DATE MUFFINS
12 dates chopped fine and 1 tablespoon
water, cooked until soft
1 tablespoon butter
1 cup white sugar''
1 egg
'/ cup sour milk
1 cup flour
1 teaspoon baking powder
1 teaspoon soda -
Bake for 15 minutes in 375' oven. 'Makes
twelve muffins. Veronica Price.
101 Easson Street.
Stratford
REFRIGERATOR BUNS
Dissolve l pkg. yeast in ' ' cup warm
water with 1 tbsp. sugar. Let 'rise 10
minutes. Mix in a bowl l'/, cups lukewarm
water, V.. cup white sugar, 'A tbsp.'salt, 1
egg, beaten, _1 tbsp. melted shortening.
Add 2 cups flour. Beat and add yeast
mixture. Now add 2 cups more flour.
Knead with '/, . 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,
Hensall
TEA BISCUITS
Sift together:
2 cups all purpose flour
2 teaspoons baking powder
% 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 cup fine oatmeal
Pour on 1 cup boiling water and let cool.
Mix together
Y cup crisco oil
1 cup brown sugar
I' egg • •
In another bowl mix
1 cup flour
1 tsp. baking powder
1 tsp. soda
'/ tsp salt, •
Bake 15 or 20!lninutes. at 375°.
Bessie Jordan
Brussels, Ont.
TASTY BOILED -RAISIN MUFFINS.
'A cup raisins
11/2 cups water
'/ cup shortening,
24 .cup brawn sugar
1 egg beaten
1 tsp vanilla
11/2 cups unsifted all purpose flour
i tsp. baking powder
4 tsp. cinnamon
Measure raisins and,. water into a
saucepan and cover.. Simmer 20 min. and
let cool. Drain liquid (should be / 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, 'oruntil centre is firm. Makes 16
muffins. Muriel Miller
London, Ont,
ROLLS
Prepare yeast, 1 env. or 2 is faster in '/2.
cup water and 1 teaspoon sugar. Put in
large bowl Y2 cup of lard & butter, 1/2 cup
white sugar, 1 tablespoon salt, 21/4 cups of
boiling water.
Stir until sugar is dissolved and water is
cool (lukc,,,;:rm). Add yeast and 8 cups of';
all-purpose Bread 'flour. Mix well and let
rise till light. 'Press down and mix again.
When it rises until light, put in pan for 2
hrs, or you can put; in fridge until needed.
MrS. in;i .Berry,
Brucefield
HEALTH MUFFINS
2 eggs well beaten
'/2 cup either black' strap molasses,
Barbados 'molasses or honey
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. Putin muffin tins or pyrex
cups. Makes about 21 muffins.
Bake in oven 350° for 20-25 minutes.
Delicious, and nourishing. t
Jean MacFarlane,
R.R. 3, Almonte;,