| 191 | 192 | 193 | 194 | 195 |
| 1 | 49 | 97 | 146 | 194 |
|
BREAD500.TXT
Title: Hot Cross Buns
Categories: Breads
Servings: 24
4
1/2 c All-Purpose Flour
1/4 c Melted Butter
Eggs, beaten
1 c Raisins or part currants
1/2 c Mixed Candied Peel
1 1/2 c Icing Sugar
2 tb Milk
1
/3 c Granulated Sugar
2
2
1
2
tb Quick Rise Instant Yeast
ts Salt
ts Cinnamon
1
/2 ts Grated Nutmeg
2
c Warm Water
In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt
cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using
a wooden spoon, vigorously stir dough until smooth and elastic. Stir in
raisins and candied peel. Scrape down sides of bowl, cover with a clean dry
towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups
and spoon in batter -- no more than 2/3 full. Brush tops with melted
butter. Cover and let rise in a warm place until almost double, about 20 -
3
0 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes
or until tops are browned. Let cool on wire racks until warm, about 10 - 15
minutes. Combine icing sugar with milk until smooth; place in a piping bag
or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette,
9
1/02/27.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: MISSISSIPPI CORNBREAD ROBERT
Categories: Breads
Servings: 6
2
1
1
c Stoneground white cornmeal
ts Baking soda
ts Salt
2
Large eggs
2 c Buttermilk
1/3 c Bacon drippings or Crisco
Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch
cast iron skillet. Heat skillet in oven until fat is smoking hot, while
preparing batter. (This should take no more than 5-10 minutes.) Thoroughly
combine cornmeal, baking soda, and salt in medium bowl. Add eggs and
buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all
but 1 tablespoon of hot fat into batter, continuing to beat quickly with
whisk to incorporate fat. Turn skillet around to coat sides and bottom
thoroughly with remaining fat. Pour batter into skillet. Bake on top rack
of oven for 25-30 minutes, or until top of cornbread is firm. Turn
cornbread onto plate and slip back into skillet upside-down. Return to oven
for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Poppy Seed Bread
Categories: Breads
Servings: 3
1
4
1
8
Box of yellow cake mix
Eggs
c Oil
1/2 c Cooking sherry
1
Small vanilla inst. pudding
1/4 c Poppy seed
oz Sour cream
Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1
hour.
-
----
Page 193
Page
Quick Jump
|