| 40 | 41 | 42 | 43 | 44 |
| 1 | 49 | 97 | 146 | 194 |
|
BREAD500.TXT
Categories: Breads
Servings: 4
2
1
1/2 c Whole-wheat flour
/3 c Brown sugar
c Raisins; mixed dark & light
7/8 c Buttermilk
1 1/2 c Wheat germ
1/2 ts Salt
2 ts Baking soda
1/3 c Molasses
1
1
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately mix
it into the dry ingredients. Spoon the batter into the greased pan. Bake
at once. The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack. Makes 1 loaf.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Citrus Dumplings
Categories: Citrus, Breads
Servings: 2
1
/2 ts Finely Shredded Orange Peel
ts Cornstarch
1 oz Mandarin Orange Sect., Drain
tb Sugar
ts Sugar
1/2 c Orange Juice
1/4 ts Ground Cinnamon
1/2 c Bisquick
2 tb Milk
2
1
2
1
Dash Ground Cinnamon
In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2
minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
drained mandarin orange sections and finely shredded orange peel.
Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture
is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T
sugar. Add milk, stirring just till moistened. Drop mixture into four
mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for
6
to 7 minutes or till dumplings are just set. Stir together the 1 t sugar
and dash ofground cinnamon. Sprinkle sugar mixture atop dumplings.
RECIPE CLIPPED by Michael Prothro
<<RECIPE CUT>>>
<
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: AARONSON CORN MUFFINS
Categories: Breads, Aaronson, Nw
Servings: 1
-
--------------------------SUSAN AARONSON PSTT79C---------------------------
1
1/3 c Flour
1 c Sour cream
3 X-lg eggs
5 tb Butter; melted
2
1
/3 c Cornmeal
/2 c Sugar
3
/2 ts Baking soda
pn Salt
ts Baking powder
12 oz Can Green Gian Mexicorn;optl
1/2 c Bacon; coarsely chopped
Cupcake papers
1
I like to add the Mexicorn and bacon to this recipe. It certainly does
enhance the flavor, but if you want plain corn muffins, you can certainly
omit these 2 ingredients. Preheat oven to 400~. You'll need either one or
two 12 unit muffin tins, lined with cupcake papers. Whisk the dry
ingredients together, throughly, in a bowl and set aside. Whisk the sour
cream, eggs amd melted butter together until well-blended. Make a well in
the dry ingredients, pour in cream/butter/egg mixture and if you're adding
the corn and bacon, add them now. Using a spatula, fold the ingredients
together, just until combined--DON'T OVERMIX. Spoon the mixture into the
Page 42
Page
Quick Jump
|