The Rural Voice, 2000-05, Page 41Score steak across top and place in
plastic bag. Add marinade. Turn to
coat all sides. Refrigerate 8 hours,
turning occasionally.
Barbecue or broil to desired
doneness. Slice thinly on the
diagonal.
HONEY BRAN MUFFINS
3 eggs
1/2 cup (125 mL) honey
1/2 cup (125 mL) vegetable oil
3 1/2 cups (825 mL) 100% bran
cereal
1 I/2 cups (375
mL) milk
2 1/4 cups
(550 mL) all
purpose
flour
4 tsp (20
mL) baking soda
1 tsp (5 mL) ground
cinnamon
1 cup (250 mL) raisins, optional
Beat eggs, honey and oil in small
bowl until blended; set aside.
Combine bran cereal with milk in
large bowl. Let stand 5 minutes. Add
egg mixture to cereal mixture and
mix lightly.
Combine flour, baking soda,
cinnamon and raisins in medium
bowl; stir well. Stir into bran mixture.
Do not overmix. Spoon batter into
paper -lined or greased muffin cups.
Bake at 350°F (180°C) for 20-25
minutes, or until toothpick inserted
near centre of muffin comes out
clean. Remove from pan; cool
slightly on wire rack. Serve warm.
HONEY NUT OAT BISCOTTI
1/2 cup (125 mL) butter, softened
2/3 cup (150 mL) packed brown
sugar
1/2 cup (125 mL) honey
2 eggs
2 tsp (10 mL) vanilla
2 1/2 cups (625 mL) all-purpose
flour
1 cup (250 mL) quick -cooking
rolled oats
1 cup (250 mL) chopped pecans,
toasted
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) each baking soda
and salt
In bowl, beat butter with sugar until
fluffy, beat in honey. Beat in eggs, 1
at a time; beat in vanilla.
Mix together flour rolled oats,
pecans, cinnamon, baking powder,
baking soda and salt; stir into butter
mixture until moistened.
On large greased baking sheet,
spoon batter into two 10"x2" (25 cm
x 5 cm) logs, smoothing surface with
floured fingers.
Bake in 350°F (180°C) oven for 30
minutes or until lightly browned. Let
cool on pan for 5 minutes.
Transfer logs to cutting board; cut
diagonally into 1/2" (1 cm) thick
slices. Stand slices up, slightly apart
on baking sheet. Reduce heat to .
325°F (160°C); bake for 25 to 30
minutes, or until golden and almost
firm to the touch. Remove to rack and
let cool.
CRISPY PEANUT BUTTER
BARS
2 1/2 cups (625 mL) crisp rice
cereal
1 1/4 cups (300 mL) rolled oats
1 cup (250 mL) chopped mixed
dried fruit (apricots, raisins, apples,
cranberries)
1 cup (250 mL) chopped peanuts or
almonds
3/4 cup (175 mL) packed brown
'sugar
3/4 cup (175 mL) peanut butter
3/4 cup (175 mL) honey
1/2 cup (125 mL) cocoa
Combine first four ingredients in
large bowl.
Heat brown sugar, peanut butter
and honey together over low heat
until melted. Stir in cocoa. Pour over
dry ingredients. Mix well. Press into
13"x9" (33x32 cm) pan, lined with
greased foil. Chill until set.
Remove from pan. Peel off foil and
cut into bars. Store in airtight
container.
BREAKFAST BLAST
1 1/2 cups (375 mL) plain yogurt
3/4 cup (175 mL) orange juice
3/4 cup (175 mL) pineapple or
apple juice
2 tbsp (30 mL) honey
8 ice cubes
Combine all ingredients in blender
container. Process until smooth. Pour
into glasses and serve.0
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MAY 2000 37