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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 48WHEAT GERM MUFFINS , Beat 1 egg. 1 small tsp. soda Add: '/i cup wheat germ cup brown sugar '/2 cup rolled oats */2 tbsp. molasses 1 cup bread' flour '/z tbsp. corn syrup ih cup Crisco bil Mix these 6 ingredients together: 'A tsp. salt 1 tsp. baking powder Then mix alternately with 1 cup buttermilk to above mixture. Bake at 375° for 12 to 15 minutes. ORANGE RAISIN BREAD Squeeze the juice of 1 large orange into a measuring cup. Put orange through food chopper with l cup seedless raisins. Add enough boiling water to orange juice to make 1 cup of liquid. Pour over ground raisins and rind in mixing bowl.. Stir in 2 tbsp. shortening, 1 tsp. vanilla, 1 egg, 1 up white sugar. Mix thoroughly. Combine and sift gradually 2 cups all-purpose flour, ,1/2 tsp. soda, 1 tsp. baking powder, '/i tsp. salt. Beat well Until smooth. Pour intowell greased loaf pan. Smooth top with spoon. Add 1/2 cup coarsely chopped nuts. Bake in. moderate oven 350° for 1 hr. . Mrs. Lewis Stonehouse! ERRY NUT BREAD XMAS CRANBERRY Sift: 1'/2 . tsp. baking powder 2 cups flour 1/2 tsp. soda '/2 tsp. salt 1 cup. sugar To. the juice ana grated rind of one , orange, add 2 tablespoons shortening and. enough boiling water to make 3/. of a cup.', Add 1 well -beaten egg to the dry ingredients, 1 cup nuts and 1 ' cup raw cranberries, chopped. Mix well. Put in greased loaf tin. Bake 1 hour in slow oven (Let rise 15 min before baking if you wish.) Mrs. Bert Hemingway, Brussels BROWN RAiSIN•BREAD 6 cups flour 1 tbsp. yeast 1 tbsp. salt butter size of an egg 1/2 pkg. small raisins 1 cup lukewarm water 1 cup molasses - Put yeast in '/2 cup lukewarm water with I. tspn sugar. Let rise. Sift flour and salt, then mix in butter and raisins. Add yeast mixture, molasses and water. Mix well. Let rise until double the sitein bulk. Kneadr and let rise again until double in bulk. Shape and put in greased pans; .let rise. Bake 40 minutes at 400°. Bertha MacGregor, Hensall` CINNAMON BUNS Measure into large bowl: 1 cup lukewarm water 2 tsp. granulated sugar. Stir until sugar is dissolved.. Sprinkle with 2 envelopes Fleishman's yeast. Let stand 10 minutes. Then stir well. Scald 1 cup milk and stir in 1/2 cup granulated sugar, 11/4 tsp. salt, 6 tbsp. shortening. Cool to lukewarm. Add to yeast mixture and stir in 2 well -beaten eggs. Stir in 3 cups once -sifted bread flour; beat, until smooth. Work in 3 cups. more once -sifted bread flour. Knead untilsmooth and elastic; place in a greased. bowl; brush top with melted butter or shortening. Cover and set in warm place, free from draught. Lct.rise. until double in, bulk. While dough is rising, combine 11/2 cur; brown sugar (lightly packed), 3 tsp. cinnamon, 1 cup washed and dried seedless raisins. Punch down dough, and divide into 2 , equal portions; form into small balls. Roll each piece into an oblong, 1/4 inch thick and 16 long; loosen dough. Brush with melted butter or margarine. Sprinkle with raisin. mixture. Beginning at along edge roll up like jelly roll. Cut into 1'' slices. Place in layer cake pans or other pans. Grease tops. Cover and let rise until double in bulk. Bake in mod. oven, 350°, 20-30 minutes. Delicious! Jean MacFarlane, R.R. 3, Almonte You are invited to come to the factory and see the quality for yourself. FACTORY OPEN FOR INSPECTION WEEKDAYS 8:30-11:30 a.m., 1-3 .p.m. OR, BY APPOINTMENT. NORTHLANDER A complete- Zine of 12 and 14 wides now available. Now also building Commercial/,Industrial :Units. Page 22 Christmas Cookbook An alternate form of farm housing, custom designed and builtto your requirements. -Canada' tihet Manufactured in Canada by Custom Trailers Ltd., 165 Thames Rd. E. Exeter, Ontario [Box 190] 15191235-1530 Telex. 064-5815