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Six Week Bran Muffins
Carmen & Bill Biddle
1
2
5
5
1
- 15 ounce box Bran Flakes cereal
cups honey (3 cups sugar)
cups flour
teaspoons baking soda
teaspoon salt
4 eggs, beaten
1 cup oil
1 quart buttermilk
2 cups raisins
Mix cereal, sugar-honey, flour, soda, and salt. Add eggs, oil, and buttermilk. Store in covered
container in refrigerator up to 6 weeks. Bake at 350º for 12-15 minutes.
Applesauce Bread
Stacy Mueller
1
cup unsweetened applesauce
cup butter or margarine, melted
cup liquid honey
2 cups all purpose flour
½ cup packed brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼
¼
2
large eggs
1
¾
teaspoon vanilla
cup raisins
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
Whisk applesauce, butter, honey, eggs, and vanilla in medium bowl until well blended; stir in
raisins. Thoroughly mix flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large
bowl. Pour liquid mixture over dry ingredients and fold in just until combined; do not
overmix. Spoon batter into sprayed or greased pan, smoothing it on top. Bake 50 minutes at
3
50º. Test with toothpick. Cool on rack before slicing. I sometimes reduce the amount of
raisins and add chopped nuts. This bread is very good when sliced and toasted. I make my
own unsweetened applesauce for this recipe: Warm peeled and chopped apples over medium
high heat in a saucepan until softened. Mash with potato masher, leaving them a little chunky.
Blender Banana Nut Bread
Joyce Mueller
2
3
½
¾
1
½ cups flour, sifted
teaspoons baking powder
teaspoon salt
cup walnuts
cup sugar
1/3 cup soft butter
1 egg
3 small bananas, cut up
½ cup milk
In medium bowl, mix together flour, baking powder, and salt; set aside. Chop walnuts in
blender for 10 seconds. Add to dry ingredients. Put sugar, butter, egg, bananas, and milk in
blender; blend for about 15 seconds or until well mixed. Pour over dry ingredients and mix
until ingredients are well moistened. Pour batter into greased 9 x 5 loaf pan. Bake in
preheated 350º oven for 1 hour. Cool on rack.
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