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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;,