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
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