TALK TKL Chat Room Recipes - 02-12-98
Muffin and Quick Bread Recipes (67)

(off-topic recipes included)

Betsy at TKL (07:22:16 am) :

Orange Walnut Bread
From: Countryside Living Idea Book by Farm Journal

2 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Orange juice
1 c Sugar
1 lg Egg, slightly beaten
2 tb Melted butter
3/4 c Dates or raisins
3/4 c Walnuts, chopped
1 1/2 ts Orange zest*
1 tb Flour

**Zest is grated orange rind. Sift together into a large bowl the first 5 
ingredients. In a small bowl, combine the juice, sugar, egg, and butter; 
gradually add to the flour mixture, stirring well. In that small bowl, combine 
remaining ingredients; stir into the batter. Pour into a greased loaf pan 
(approx. 8 1/2"x4"x3"). Bake in a 350 degree oven about 1 1/4 hours or until 
brown. Remove from to cool on wire rack. Makes 1 loaf -- about 10 servings.
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Elaine, CAN (07:58:41 am) : CRANBERRY ORANGE LOAF (makes 1 loaf)

2 c flour
1 c sugar
1 tsp salt
1 tsp baking soda
2 tsp orange rind
Mix all above ingredients in bowl

2 tsp vinegar and add water to make 2/3 cup
1/3 c orange juice
1 egg with 1/4 c veg. oil
1/2 c nuts
mix all these ingredients in a separate bowl

make a well in the dry ingredients and add the egg-oil-liquid mixture
Add 1 cup cranberries and mix

Cranberry orange loaf bakes at 325 F for one hour
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Elaine, CAN (08:02:54 am) : Apricot Nut Bread:

INGREDIENTS FOR 16 SERVINGS:

2-1/2 cups all-purpose flour
1 cup chopped dried apricots
2/3 cup sugar
1/2 cup chopped walnuts
1 tablespoon baking powder
1 teaspoon salt
4 teaspoons grated orange rind
1 cup orange juice
1/2 cup 1% low-fat milk
3 tablespoons unsweetened applesauce
2 egg whites, lightly beaten
Vegetable cooking spray

INSTRUCTIONS:
Combine first 7 ingredients in a large bowl. Combine juice and the
next 3 ingredients in a bowl; stir well. Add to dry ingredients,
stirring just until moistened.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake
at 350 degrees for 1 hour or until a wooden pick inserted in center
comes out clean. Remove from pan; let cool on a wire rack. Yield: 16
servings.
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Verla Il (08:44:12 am) : Sour Cream Chocolate Chip Muffins
5 T. butter,melted and cooled
2/3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 c. sour cream
1 large egg
3/4 tsp. soda
3/4 tsp. baking powder
1 1/2 c. flour
3/4 c. mini choc. chips
Preheat oven to 350.
Combine butter,sugar,vanilla, salt,sour cream and egg; mix well. Stir in
soda and baking powder. Add flour and stir until well combined;stir in
chocolate chips.
Fill paper-lined or greased muffin cups 2/3 full. Bake for 18 minutes or
until done. Yield: 1 1/2 dozen.

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Csally/wv (08:51:34 am) : * Exported from MasterCook *

Cappuccino Cream Muffins with Chocolate Ripple

Recipe By : Robin Hood Flour Baking Festival 1993
Serving Size : 12 Preparation Time :0:00
Categories : Breads, Muffins

CHOCOLATE RIPPLE:
1/4 c all purpose flour
2 tbsp brown sugar -- lightly packed
1 tsp cinnamon
2 tbsp butter or margarine
2 squares semisweet chocolate -- chopped

BATTER:

2 tbsp instant coffee granules
1/2 c hot water
2 1/2 c all-purpose flour
1/2 c sugar
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 eggs
1 c sour cream
1/3 c butter or margarine -- melted
1 square semisweet chocolate -- melted, optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple:
Mix flour, sugar and cinnamon in a small bowl
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Terry,tx (09:36:27 am) : Blueberry Cream Cheese Muffins

1 c fresh blueberries
2 c flour, divided
3/4 c sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
pinch of soda
1(3oz) pkg cream cheese, cubed
2 tsp lemon juice
2 tsp vanilla
1/4 c butter or margarine, melted
1/ c milk
2 eggs

Toss berries with 2 tbl flour, set aside. Combine remaining flour and the
rest of the dry ingred. Put cream cheese, vanilla, and lemon juice in a food
processor. Process till smooth. While running processor pour in butter and
milk, process a few seconds. Scrape sides of bowl. Process till smooth. Add
eggs, pulse 4 or 5 times. Add flour mixture and pulse just until moistened.
Remove blade, fold in berries. Fill muffin cups 2/3 full. Bake at 400 for
18-20 min. Remove immediately. Makes 16 muffins
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Csally/wv (09:41:37 am) : * Exported from MasterCook *

Chocolate Cherry Bread

Recipe By : Gails Recipe Swap
Serving Size : 12 Preparation Time :0:00
Categories : Breads-Quick

1/2 cup Buttermilk
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips melted
2 1/4 cups Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 pinch Salt (opt)
1 cup Pecans -- chopped
1/2 cup Glaced cherries --

CREAMY CHERRY GLAZE-

1 1/2 tablespoons Cream
2 tablespoons Glaced cherries -- finely chopped
3/4 cup Powdered sugar -- sifted

Beat together first 5 ingredients until blended. Beat in melted chocolate. 
Combine and add next 4 ingredients and stir until dry ingredients are just 
moistened. Do not overmix. Stir in pecans and cherries. Divide batter between 
3 greased and lightly floured mini-loaf foil pans (6x3x2"), place pans on a 
cookie sheet, and bake in a 325~ oven for 45-50 minutes, or until a cake 
tester, inserted in center, comes out clean. Allow to cool for 15 minutes and 
then remove from pans
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Chris/VA (09:42:52 am) : GINGERBREAD BAKED IN A JAR

2 1/4 cups Flour -- all purpose
3/4 cup Sugar
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/4 teaspoon Salt
2 teaspoons Ginger
1 teaspoon chrystalized ginger
--finely minced
1 teaspoon Cinnamon
1/2 teaspoon Cloves
3/4 cup Margarine -- softened
3/4 cup Water
1/2 cup Molasses

Grease a 9x9x2-inch baking pan OR sterilize 5 Ball Quilted Crystal, #14400-
81400, jam-jelly jars, lids and rings by boiling them for 15 minutes. Remove 
the jars and allow them to air-dry. Leave the lids and rings in the hot water 
until you're ready to use them. Once the jars have cooled, grease the insides 
with SHORTENING, do NOT use butter, Pam or Baker's secret; set aside. In a 
large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, 
cinnamon and cloves. Stir in margarine, water and molasses until well blended. 
Pour batter into pan or divide equally among the 5 jars.
PAN METHOD. Bake in preheated 350~ oven for 30-40 minutes or until cake tester 
inserted in center comes out clean. DON'T over-bake! Cool slightly on wire 
rack. Serve warm with lemon sauce.
JAR METHOD. Bake in preheated 325~ oven for 30-35 minutes or until cake tester 
inserted in center comes out clean. Move the jars around in the oven so that 
they'll cook evenly. DO NOT over-bake! I nearly forgot--place the jars onto a 
cookie sheet or they'll tip over.
Have your lids ready. Take one jar at a time from the oven, using heavy duty 
mitts, the jars ARE HOT!, and place a lid on, then the ring. Tightly screw on 
lids. Allow to cool on counter top. You'll know when the jars have sealed, 
you'll hear a "plinking" sound. If you miss the sound, check the jars once 
they're completely cool, the lids shouldn't move at all. Once the jars are 
cool, decorate with round pieces of cloth. Unscrew the ring, the lid should be 
sealed by now, and place a wad of cotton or batting in the center then place a 
piece of cloth, about 3 inches larger in circumference than the lid, cut with 
pinking shears, over the top and screw the ring back on. Decorate to your 
hear's desire. A hot glue gun is invaluable, glue on ribbons, bows, dried 
flower; use your imagination!
Note from Dianne: The original did not use the chrystalized ginger. I add it 
because it gives it a real "kick".
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Terry,tx (09:46:47 am) : Cranberry Nut Bread

2-1/2 c halved fresh or frozen
cranberries, divided
2/3 c sugar
2 tsp grated orange peel
2-1/4 c flour
3/4 c packed light brown sugar
1 tbl baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp groun cloves
2 eggs, lightly beaten
3/4 c sour cream
1/4 c butter or margarine, melted
1 c chopped pecans

In a saucepan, combine 1-1/2 c berries, sugar, and orange peel. Bring to a
boil; reduce heat and cook for 6-8 min. or till the berries are soft. Remove
from heat and stir in remaining berries and set aside. In a bowl, combine
flour, brown sugar, baking soda, salt, cinnamon,and cloves. Combine eggs,
sour cream and butter; stir into dry ingred. till blended. Fold in
cranberries and pecans. Pour into 2 greased 8-1/2x4-1/2x2-1/2 loaf pans.
Bake at 350 for 55-60 min or till tests done. Makes 2 loaves
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Chris/VA (09:47:24 am) : APPLESAUCE CAKE BAKED IN A
JAR

2/3 cup Shortening
2 2/3 cups Sugar
4 lg Eggs
2 cups Applesauce
2/3 cup Water
3 1/3 cups Flour; all purpose -- sifted
1/2 teaspoon Baking powder
2 teaspoons Baking soda
1 1/2 teaspoons Salt
1 teaspoon Cinnamon
2 teaspoons Cloves
2/3 cup Nuts; chopped -- optional

Cream together the shortening and sugar. Beat in the eggs, one at a time, 
until the mixture is light and fluffy. Add the applesauce and water; set 
aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon and 
cloves. Blend the dry ingredients into the applesauce mixture. Fold in the 
nuts.
Sterilize 9-10 Ball Quilted Crystal, #14400-81400, canning jars, lids and 
rings by boiling them for 15 minutes. Remove the jars and allow to air-dry; 
leave the lids and rings in the hot water until you're ready to use them.
Once the jars are cool, grease the insides with shortening, DO NOT use butter, 
margarine or PAM. Fill each jar 1/2 full and place on a cookie sheet.
Bake in preheated 325~ oven for 35-45 minutes or until a cake tester comes out 
clean. Remove jars from the oven one at a time, wipe rim of jar clean; put on 
lid and ring and screw on and screw on tightly. Use HEAVY-DUTY mitts, the jars 
ARE HOT! Jars will seal as the cake cools. Store in a cool, dark place. They 
keep about 12 months; I'm not exactly sure, they don't last that long around 
here! Don't limit yourself to the 4 recipes I've given.
ANY quick-bread type cake can be baked in canning jars. Start out filling one 
jar 1/2 full--bake it and see how high it rises. Write it down on your recipe.
If it rises to 1/2 to 1/4 inch from the lip of the jar, finish baking the 
rest.

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Chris/VA (09:48:27 am) : BROWNIE CAKES BAKED IN A
JAR

Brownie Cakes In A Jar

2 Canning jars -- wide
mouth
1 cup Flour -- all purpose
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Ground cinnamon --
optional
1/3 cup Butter -- or
margarine
1/4 cup Water
3 teaspoon Unsweetened cocoa
powder
1/4 cup Buttermilk
1 Egg -- beaten
1/2 teaspoon Vanilla extract
1/4 cup Walnuts -- finely
chopped

Here's one you can start out with; it makes 2 jars. Every recipe technique is 
the same, just different ingredients. Sterilize, two 1-pint straight-sided 
wide-mouth canning jars, specifically made for canning jams and jellies, lids 
and rings by boiling for 10 minutes, keep the lids and rings in the hot water 
until ready to use; set
aside.
In a small bowl stir together flour, sugar, baking soda and cinnamon, if 
desired. Set aside. In a medium saucepan combine butter or margarine, water 
and cocoa powder; heat and stir until butter or margarine is melted and 
mixture is well blended. Remove from heat; stir in flour mixture. Add 
buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour 
mixture into the prepared canning jars; place jars onto a cookie sheet. 
Preheat oven to 325~. Bake for 35-40 minutes or until a pick inserted deep 
into each cake comes out clean. Remove cakes from the oven, one t a time. 
Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY 
MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a 
"plinking" sound. If you miss the sound, wait until the cakes are cool and 
press on the lids, they shouldn't move at all, that means they've sealed. 
Store cakes in a cool, dark place. They should last up to a year--I don't 
know, they've never lasted that long around here! If you'd like to decorate 
them, place a wad of cotton in the center of each lid, then place a piece of 
decorative cloth, about 3-inches larger in circumference than the lid, cut 
with pinking shears, on top of the cotton. Screw the ring back on , by this 
time the rings can be removed as the lids should be sealed. Use your 
imagination when decorating--a hot glue gun works wonders, dried flowers, 
ribbon, etc.

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Chris/VA (09:49:48 am) : PINA COLADA BREAD IN A JAR

Bread In Jars: Pina Colada

Recipe By: 365 Ways To Prepare For Christmas
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

1 can pineapple -- (20 oz)
crushed
1 c margarine -- at room
temperature
3 1/2 c brown sugar -- packed
4 eggs -- whipped
1/2 c rum
3 1/3 c unbleached flour
1 1/2 tsps baking powder
1 tsp baking soda
1 c coconut -- shredded

Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth 
canning jars with lids in hot soapy water and let drain, dry, and cool to room 
temperature. Generously prepare jars with cooking spray and flour. Drain 
pineapple for 10 minutes, reserving juice. Puree drained pineapple in a 
blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to 
make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine butter and half of the brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on 
flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid 
should be sealed by now) and place a few cotton balls on top of the lid (makes 
it poofy on top), then a piece of cloth (about 3" larger than the lid) on top 
and screw the ring back on. Decorate as desired (example pinking shears).
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Chris/VA (09:50:34 am) : MAPLE NUT QUICK BREAD This is one I have
had for years and can also be baked in a jar

MAPLE NUT QUICK BREAD

Recipe By : Wealthy Horton, mother of
Barbara Horton Ward

Categories : Quick Breads And Muffins

2 1/2 C all purpose flour
1 C sugar
3 Tsp baking powder
1/2 Tsp salt
1 egg -- well beaten
1 C milk
3/4 Tsp maple flavoring
1 C chopped nuts

Sift together flour, sugar, baking powder, and salt. In a large bowl, add egg, 
milk, and maple flavoring to flour mixture. Mix until
well moistened. Stir in nuts.

Pour into greased 9x5x3 loaf pan. Let stand 20 minutes before baking. Preheat 
oven to 350. Bake 50 minutes or until tests done with toothpick.

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Chris/VA (09:51:32 am) : PUMPKIN SPICE CAKE BAKED IN A JAR

1 cup Seedless raisins
1 cup Walnuts
2 cups Flour -- all purpose
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Ground cloves
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
4 Eggs
2 cups Granulated sugar
1 cup Salad oil
16 ounces Canned pumpkin

Preheat oven to 325 degrees. Sterilize eight 1-pint, straight-sided Kerr or 
Ball Quilted Crystal, 12-oz, straight-sided, Ball #14400-81400, canning jars, 
lids and rings by in boiling water for 10 minutes. Remove the jars from the 
water and allow to air-dry. Leave the lids and rings in the hot water until 
ready to use. Once cool, brush, use a pastry brush, the inside of jars with 
shortening, DO NOT use Pam or Baker's Secret; set aside. Coarsely chop the 
nuts and raisins; set aside. Sift together the flour, baking powder, baking 
soda, salt, cloves, cinnamon, and ginger in a large bowl. Add raisins and 
walnuts; toss lightly to combine.
In another large bowl, beat eggs at high speed until thick and yellow, 2-3 
minutes. Gradually beat in the sugar until thick and light. At low speed,beat 
in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture 
until well blended. Divide batter among the eight canning jars, should be 
slightly less than 1/2 full. Wipe the sides of the jar off, inside/outside, in 
case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. 
Bake in preheated 325~ oven for 35-40 minutes or until a toothpick inserted 
deep into the center of the cakes comes out clean. When cakes test done, 
remove the jars, one-by-one, place a lid, then a ring onto each jar, screw 
down tightly. USE HEAVY-DUTY MITTS! The jars are HOT! Place jars onto your 
counter to cool. You'll be able to tell if they've sealed--you'll hear a 
"plinking" sound. If you miss the sound, test each jar by pushing on the lids 
once the jars are cool, they shouldn't move at all. These will keep in a cool, 
dark place for about 1 year. I'm not sure, they don't last that long around 
here!
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Chris/VA (09:52:47 am) : CHOCOLATE APPLESAUCE BREAD
BAKED IN A JAR

Bread In Jars: Chocolate Applesauce

Recipe By: 365 Ways To Prepare For Christmas
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

1 c margarine -- softened
3 c granulated sugar
4 eggs -- whipped
1 tbsp vanilla
1 tsp almond extract
2 c applesauce -- at room
temperature
3 c unbleached flour
3/4 c cocoa powder --
sifted
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack 
from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars 
with lids in hot soapy water and let drain, dry, and cool to room temperature. 
Generously prepare jars with margarine. In a mixing bowl, combine margarine, 
sugar, eggs, vanilla, almond extract, and applesauce. In another mixing bowl, 
combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet 
ingredients with dry ingredients just until moistened. Spoon 1 level cupful of 
batter into each jar. Carefully wipe rims clean, then place jars on baking 
sheet (or they'll tip over) in the center of oven. Bake 40 minutes. Keep lids 
in hot water until they're used. When cakes are done, remove jars which are 
HOT from oven one at a time. If rims need cleaning, use moistened paper towel. 
Carefully put lids and rings in place, then screw tops on tightly shut. Place 
jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth and then glue on 
flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid 
should be sealed by now) and place a few cotton balls on top of the lid (makes 
it poofy on top), then a piece of cloth (about 3" larger than the lid) on top 
and screw the ring back on. Decorate as desired (example pinking shears).
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Csally/wv (09:55:00 am) : * Exported from MasterCook *

Apple Butter-Streusel Muffins

Recipe By : Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)
Serving Size : 30 Preparation Time :0:00
Categories : Muffins

Vegetable cooking spray
-- optional
1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Firmly packed brown sugar
2 1/2 ts Baking powder
1/2 ts Salt, optional
1/2 c Apple butter
3/4 c Skim milk
3 tb Margarine; melted
2 Egg whites; slightly beaten

------------------------------STREUSEL TOPPING------------------------------
1/8 ts Ground cinnamon
3 tb Wheat germ
2 tb Firmly packed brown sugar
1 tb All-purpose flour
1 tb Margarine; melted

Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin
cups with paper liners, or spray bottoms only wtih cooking spray.

In medium bowl, combine flour, wheat germ, brown sugar, baking powder and
salt; mix well. In small bowl, combine apple butter, milk, margarine and
egg whites until well blended. Add to flour mixture, stirring just until
dry ingredients are moistened.

Fill muffin cups almost full with batter. Prepare streusel topping (see

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Chris/VA (09:56:38 am) : CARROT PINEAPPLE BREAD Can be baked in a
jar

* Exported from MasterCook *

CARROT and PINEAPPLE BREAD

Recipe By : Bea McClain
Serving Size : 20 (2 loaves)
Categories : Quick Breads And Muffins

3 eggs -- beaten fluffy
2 C sugar
1 C oil
2 C carrots -- finely
grated
1 Sm Can crushed pineapple --
undrained
3 C flour
1 Tsp baking soda
1 Tsp cinnamon
1 Tsp salt
1 Tsp vanilla
1 C chopped nuts

Preheat oven to 325 degrees. Grease and line
2 9x5x3 loaf pans; set aside.

Add sugar and oil to eggs; mix well. Add
carrots and pineapple.

In a separate bowl mix flour, baking soda,
cinnamon, salt, and vanilla. Gently blend
into wet mixture. Stir in nuts.

Puur batter into pans. Bake 1 hour. Cool 15
minutes before removing from pan. Leave paper
liner on until ready to serve. Cool well
before slicing.

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Terry,tx (10:01:57 am) : Mighty Muffins

1/2 c finely chopped green onion
1/4 c finrly chopped green pepper
1/4 c finely chopped red pepper
3 tbl butter or margarine
1-1/4 c flour
1 c yellow cornmeal
2 tsp baking soda
1 tsp salt
2 c buttermilk
2 eggs, slightly beaten
1 c finely chopped ham
1/2 lb bulk pork sausage, cooked
and finely crumbled

Saute green onions and peppers in butter, remove from heat and cool
slightly. Combine next 4 ingred. in a large mixing bowl; make a well in
center and add eggs and milk. Stir just till moistened. Fold in sauted
vegs., ham and and well drained sausage. Spoon into greased muffin pans,
filling 2/3 full. Bake at 400 for 25 min. Makes 2 dozen
Note: To make mini-muffins, bake at 400 for 20 min.
This is good for a Xmas recipe.
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Csally/wv (10:06:59 am) : * Exported from MasterCook *

Apple Butter-Streusel Muffins

Recipe By : Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)
Serving Size : 30 Preparation Time :0:00
Categories : Muffins

Vegetable cooking spray
-- optional
1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Firmly packed brown sugar
2 1/2 ts Baking powder
1/2 ts Salt, optional
1/2 c Apple butter
3/4 c Skim milk
3 tb Margarine; melted
2 Egg whites; slightly beaten

------------------------------STREUSEL TOPPING------------------------------
1/8 ts Ground cinnamon
3 tb Wheat germ
2 tb Firmly packed brown sugar
1 tb All-purpose flour
1 tb Margarine; melted

Preheat oven to 400 F. Line 30 mini-muffin pan cups or 12 medium muffin
cups with paper liners, or spray bottoms only wtih cooking spray.

In medium bowl, combine flour, wheat germ, brown sugar, baking powder and
salt; mix well. In small bowl, combine apple butter, milk, margarine and
egg whites until well blended. Add to flour mixture, stirring just until
dry ingredients are moistened.

Fill muffin cups almost full with batter. Prepare streusel topping (see

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Csally/wv (10:29:39 am) : * Exported from MasterCook *

Lady Primrose Bread

Recipe By : Beacon Journal
Serving Size : 1 Preparation Time :0:00
Categories : Breads-Quick

· 1/2 cup butter (softened)
· 3/4 cup sugar
· 2 eggs 1cup buttermilk
· 1/4 tsp. lemon extract
· 2 cups flour
· 1/2 tsp. baking powder
· 1/2 tsp. baking soda
· 1/2 tsp. salt
· Lemonade concentrate
Cream butter and sugar until fluffy. Add eggs and beat well. Beat in
buttermilk and lemon extract.
Combine flour, baking powder, baking soda and salt. Add dry ingredients and
mix until well blended.
Bake for 40 to 45 minutes at 350 degrees in a greased-and-floured loaf pan
until light golden and the center is lightly baked.
Brush with lemonade concentrate.
Remove from pan and cool. Top with Honey Butter or Clotted Cream if desired.

HONEY BUTTER
· 1 cup unsalted butter (softened)
· 1/4 cup honey
· 1/4 cup powdered sugar
Blend ingredients. Keep refrigerated.
CLOTTED CREAM
· 1/2 pint whipping cream
· 3 tbsp. powdered sugar
· 1 tbsp. sour cream (DO NOT use fat-free sour cream)
Whip all ingredients together until stiff. Keep refrigerated.

This site and its contents are copyrighted ©1996
by the Beacon Journal Publishing Co.

Send us mail!

Source of recipe Beacon Journal online dining guide
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Chris/VA (10:40:07 am) : REC: Lemon Quickbread

Lemon Quick Bread (1 loaf, or 3 minis)

1.25 c. flour
1 t. baking powder
1/2 t. salt
1/2 c. applesauce
1 c. sugar
2 yolks (or whites)
1/2 c. milk
2 whites, whipped
juice from 1 lemon
( 1/4 c., I think)
2 T. sugar

Sift dry stuff.
Beat together applesauce and sugar.
Add yolks.
Add sifted stuff and milk, alternately.
Fold in whipped whites and lemon zest.
Bake in greased loaf pan, at 350F for 50
min.
Mix together lemon juice and sugar.
Poke holes in hot loaf, pour juice over.
Let cool in pan.
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Chris/VA (10:42:13 am) : inger Quick Bread (1 loaf)

2 c. flour
1 t. baking soda
1/4 t. salt
4 T. butter
1 c. sugar
6 egg whites
1 c. fresh banana puree
4 T. applesauce or banana puree
3 oz. crystallized, ginger, chopped

Sift dry stuff.
Beat butter and sugar very well.
Add eggs, one at a time.
Add puree.
Add dry stuff, just mixing it in.
Gently add ginger.
Bake in greased loaf pan, 1.25 hr at 350°.
Let cool in pan 15 min., then on rack.

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(10:42:43 am) :

Very Berry Shortcakes

2 c. strawberries
1 c. raspberries
1 c. blueberries
1/3 c. sugar
2-1/3 c. Bisquick baking mix
1/2 c. milk
3 Tbsp. sugar
3 Tbsp. margarine or butter, melted
3/4 c. sour cream
2 Tbsp. brown sugar

Sprinkle fruit with 1/3 c. sugar; let stand 1 hour. Heat oven to 425
degrees. Mix baking mix, milk, 3 tablespoons sugar and the
margarine until soft dough forms. Smooth dough into ball on cloth covered
board lightly floured with baking mix. Knead 8 to 10
times. Roll dough 1/2 inch thick. Cut with floured 3 inch cutter. Bake on
ungreased cookie sheet until golden brown, 10 to 12
minutes. Mix sour cream and brown sugar. Split shortcakes; fill and top with
fruit. Top with sour cream.
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(10:44:47 am) : Blueberry Chocolate Puffs

1 (17 1/4 oz.) frozen puff pastry sheets
1 tsp. water
1 egg
2/3 c. blueberry jam
3 (3 oz.) sq. semi-sweet chocolate
2 Tbsp. vegetable shortening

Thaw pastry for 20 minutes, then unfold. Roll each square until 10 inches 
square in size. Cut each sheet into 20 (2 inch) rounds. Place rounds on 
ungreased baking sheets. Combine water and egg and brush top of each round. 
Chill for 10 minutes, then bake at 425 degrees for 12 to 15 minutes. Remove to 
wire rack and cool completely. Split each puff and spread bottom half with 1/2 
teaspoon blueberry jam, then put top half back in place. Melt chocolate; add 
shortening and stir until smooth. Drizzle top of each puff and let set until 
chocolate hardens.
----------------------------------------------------------------------------
Csally/wv (10:49:45 am) : * Exported from MasterCook *

Gingerbread Scones With Lemon Breakfast Cream

Recipe By : Rochester Times Union 7-29-91
Serving Size : 10 Preparation Time :0:00
Categories : Scones

1/4 c Sugar 
1 ts Ginger
1/8 ts Cloves 
2 Egg whites, slightly beaten
1 3/4 c Flour 
1/2 ts Cinnamon
1/3 c Margerine 
2 tb Molasses
3/4 c Oats (uncooked) 
1/4 ts Nutmeg
1/3 c Skim milk 

LEMON CREAM
4 ts Baking powder 
3/4 c Ricotta cheese (part-skim)
1/3 c Currants or raisins 
2 tb Lemonade, thawed concentrate

Heat oven to 425 degrees. Reserve 1 teaspoon of sugar; combine
remaining sugar with next seven ingredients, mixing well. Cut in
margarine until crumbly. Add combined milk, currants, egg whites and
molasses, mixing just until moistened. Turn out onto lightly floured
surface, knead gently 5 to 10 times. Pat dough to 3/4-inch thickness.
Cut with 2-1/2-inch heart-shaped or round biscuit cutter. Place on
ungreased cookie sheet. Sprinkle tops with reserved 1 teaspoon sugar.
Bake 9 to 11 minutes or until golden brown.

Place ricotta cheese and lemonade concentrate in blender or food
processor; cover. Blend on high or process until smoo
----------------------------------------------------------------------------
Csally/wv (10:51:54 am) : * Exported from MasterCook *

Apple Ginger Scones

Recipe By : Soar
Serving Size : 8 Preparation Time :0:00
Categories : Scones

2 c Bisquick
1/2 c Apple -- chopped, peeled
3 tb Brown sugar
1/4 ts Ginger
1/3 c Milk
1 Egg -- or 2 egg whites or 1/4 c egg substitute
Milk
Sugar

Heat oven to 425F. Grease cookie sheet. Mix
bisquick, apple, brown sugar, ginger, milk and egg
until dough forms. Knead 10 times.

Pat dough into 8 inch wide circle on cookie sheet.
Brush with milk. Sprinkle with sugar. Cut into 8
wedges.

Bake about 14 minutes or untl golden brown. Serve
warm.
----------------------------------------------------------------------------
Chris/VA (10:53:26 am) : THE BEST BLUEBERRY MUFFINS

1/2 c. margarine
1 c. sugar
2 large eggs
1 tsp. vanilla
1 (12 oz.) bag frozen
blueberries
2 c. self-rising flour
1/2 c. milk

Heat oven to 375 degrees. Grease muffin pan. In medium-sized
bowl, beat margarine until creamy. Add sugar and beat until
fluffy. Add eggs one at a time. Add vanilla. With rubber
spatula, fold in half the flour, then half the milk into the
batter. Repeat with remaining flour and milk. Fold in blue-
berries. Spoon batter into the muffin cups. Bake 25 to 30
minutes.
----------------------------------------------------------------------------
Chris/VA (10:54:40 am) : BLUEBERRY MUFFINS

2 c. Bisquick
1 large egg
1/2 c. milk
1/2 c. sugar
3 Tbsp. Crisco oil
1 heaping c. blueberries

Mix Bisquick, sugar, oil, egg and milk. Then fold in
blueberries in well greased muffin pans and bake at 375 degrees until
brown. Makes 12 muffins.
----------------------------------------------------------------------------
Csally/wv (11:09:24 am) : * Exported from MasterCook *

Apple Scones

Recipe By : MM
Serving Size : 18 Preparation Time :0:00
Categories : Scones

2 c Flour 6 tb Shortening
3 ts Baking Powder 1/2 c Apples, peeled, chopped fine
2 tb Sugar 1/2 c Raisins
1/2 ts Cinnamon 4 tb Cold Apple juice or water
1/2 ts Salt

Preheat oven to 400 deg F.
Mix together dry ingredients. Cut in shortening as you would for a
pie crust. Stir in apples and raisins. Add enough juice to make a
stiff dough. On floured surface, roll dough about 1/2" thick. Cut
into triangles and bake on cookie sheet for 10 minutes, or until
light brown.
----------------------------------------------------------------------------
(11:29:29 am) : COCONUT MUFFINS

2 c. sifted all-purpose flour
2 tsp. baking powder
1/2 c. sugar
1 tsp. salt
1 c. Angel Flake coconut
1 egg, well beaten
1 c. milk
1/4 c. butter or margarine,
melted

Sift dry ingredients together. Stir in coconut.
Combine egg and milk. Add to flour mixture. Add shortening.
Mix briefly just to dampen flour. Fill greased muffin pans 2/3
full. Bake at 425 degrees for 20 to 25 minutes. Yields: 12 muffins.
----------------------------------------------------------------------------
(11:29:53 am) : ORANGE COCONUT MUFFINS

1 c. sugar
1 stick butter or oleo
2 eggs
2 c. flour
1 tsp. salt
1 tsp. soda
1 c. buttermilk
1 c. chopped nuts
1 c. coconut
2 1/2 c. powdered sugar
1/2 c. orange juice

Cream butter, sugar and eggs together. Sift together
flour, salt and soda; alternately add flour mixture and
buttermilk to creamed mixture. Stir in nuts and coconut. Pour
into muffin pans until 2/3 full. Bake at 350 degrees for 12 to 15
minutes.
Mix powdered sugar and orange juice until smooth. Dip
hot muffins into juice mixture. Cool muffins on racks or waxed
paper.
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Csally/wv (11:34:03 am) : * Exported from MasterCook *

Orange Chocolate Scones

Recipe By : MM
Serving Size : 8 Preparation Time :0:00
Categories : Scones

RITA TAULE (BTVC62A)
2 c All-purpose flour
1/4 c Granulated sugar
2 ts Baking powder
1 ts Salt
1/2 c Butter, cut into pieces
2 Eggs, lightly beaten
3 tb Orange juice
1 ts Vanilla extract
1 ts Grated orange peel
1/2 c Semi-sweet chocolate chips
1/2 c Toasted pecans; coarsely
Chopped
1 Egg yolk
1 ts Water
1 tb Granulated sugar

Preheat oven to 350F. Lightly grease a 9-inch circle
in the center of a baking sheet. In a medium mixing
bowl, combine the flour, 1/4 cup sugar, baking powder,
and salt. Using a pastry blender or two knives, cut
the butter into the flour mixture until mixture
resembles coarse meal. Make a well in the center of
the dry ingredients and add eggs, orange juice,
vanilla, and orange peel. Stir just until dry
ingredients are moistened. Stir in chocolate chips and
pecans. Pat the dough into a 9-inch circle in the
center of the baking sheet. Combine egg yolk and water
and brush over dough. Sprinkle with 1 Tbl sugar.
Using a serrated knife, cut dough into eight wedges,
but do not separate. Bake 2
----------------------------------------------------------------------------
Csally/wv (11:34:54 am) : * Exported from MasterCook *

Apricot White Chocolate Walnut Scones

Recipe By : Simply Scones
Serving Size : 1 Preparation Time :0:00
Categories : Scones

2 c All-purpose flour 
1 1/2 ts Vanilla extract
1/3 c Granulated sugar 
6 oz White chocolate, cut into
2 ts Baking powder -1/2 inch chunks*
1/2 ts Salt 
1 c Toasted coarsely broken
1/4 c Unsalted butter, chilled -walnuts**
1/2 c Heavy (whipping) cream 
1 c Finely chopped dried
1 lg Egg -apricots

Preheat oven to 375 degrees. In a large bowl, stir together the
flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch
cubes and distribute them over the flour mixture. With a pastry
blender or two knives used scissors fashion, cut in the butter until
the mixture resembles coarse crumbs. In a small bowl, stir together
the cream, egg, and vanilla. Add the cream mixture to the flour
mixture and knead until combined. Knead in the white chocolate,
walnuts, and apricots.

With lightly floured hands, pat the dough out on a floured work
surface to a thickness of 5/8 inch. Cut circles in the dough with a
biscuit cutter. Gather the scraps of dough together and repeat till
all
----------------------------------------------------------------------------
Csally/wv (11:36:04 am) : * Exported from MasterCook *

Boston Brown Bread
From: dmorton@silver.ucs.indiana.edu (Daniel Morton)
Date: Wed, 3 Nov 1993 02:53:25 GMT

1 c corn meal, sifted
2 c whole wheat flour, unsifted
2 t baking soda
1 1/2 t salt
1/2 c raisins, parboiled
3/4 c molasses
2 c buttermilk or sour milk
Combine corn meal and flour with baking soda and salt; sift together.
Stir in the parboiled raisins, which you have dried off with paper
towel.
Combine molasses and milk, add to flour mixture.
Steam in three well greased covered one quart molds, filled 2/3 full so
as to allow room for expansion, for 3 hours.
Uncover molds and bake in a 250 F oven for 25-30 min.
Re-steam any of the loaves not used immediately after baking before
serving.
----------------------------------------------------------------------------
Csally/wv (11:36:40 am) : * Exported from MasterCook *

Cape Cod Cranberry Scones

Recipe By : Soar
Serving Size : 4 Preparation Time :0:00
Categories : Scones

2 1/2 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 c Butter or margarine
1 c Cranberries -- coarsely choppe
2 ts Orange peel -- grated
2/3 c Sugar
1/2 c Buttermilk or sour milk

Preheat oven to 400F.
In mixing bowl, combine flour, baking powder and baking soda; cut in
butter with pastry blended or two knives. Stir in cranberries, orange
peel and sugar; stir in buttermilk just until ingredients are moist-
ened. working on floured surface, shape dough into two 8-inch circles,
1/2-inch thick. Cut each circle into eight wedges and place on
ungreased cookie sheet.
Bake for 12 to 15 minutes, until lightly browned.
----------------------------------------------------------------------------
Csally/wv (11:37:17 am) : * Exported from MasterCook *

Cherry Scones

Recipe By : San Deigo Union -Tribune
Serving Size : 10 Preparation Time :0:00
Categories : Scones

1 1/2 c All-purpose flour
1 c Oats; uncooked
quick or old-fashioned
1/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt; (optional)
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 c Margarine or butter; chilled
1/2 c Dried cherries; * see note
1/3 c Nonfat milk
1/4 c Plain nonfat yogurt
1 Egg; lightly beaten
Topping:
1 tb Sugar
1/8 ts Ground cinnamon
Heat oven to 400 degrees. Lightly grease cookie sheet
with nonstick cooking spray.
In large bowl combine flour, oats, 1/4 cup sugar,
baking powder, baking soda, salt, 1/4 teaspoon
cinnamon and nutmeg; mix well. Cut in margarine with
pastry blender or two knives until mixture resembles
coarse crumbs. Stir in dried cherries.
Add combined milk, yogurt and egg to flour mixture; mix
with fork just until dry ingredients are moistened.
Turn out onto lightly floured surface; knead gently 8
to 10 times. Roll or pat dough into 8-inch circle
about 3/4 -inch thick. Sprinkle with combined 1
tablespoon sugar and 1/8 teaspoon cinnamon.
Cut with 2 1/
----------------------------------------------------------------------------
Csally/wv (11:38:18 am) : * Exported from MasterCook *

Carrot-Ginger Breakfast Muffins

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:40
Categories : Snacks Breads, Muffins & Rolls
Low Calorie Breakfast & Brunch
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- to coat muffin tin
2 cups whole-wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon herbal salt substitute
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons grated gingerroot
1/2 cup nonfat yogurt or buttermilk
1/4 cup safflower oil
1/4 cup maple syrup
1/4 cup light honey
3 eggs
2 cups grated carrot

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine flour, baking powder, baking soda, salt
substitute, nutmeg, and cinnamon.

3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower oil,
maple syrup, honey, and eggs.

4. Stir together contents of both bowls, then stir in carrots. Spoon into
muffin tins, filling about three quarters full, and bake for 15 to 18
minutes. Remove from pan; let cool.

Makes 1 dozen muffins.

- - - - - - - - - - - - - - - - - -

NOTES : Once considered dessert, carrot cake now takes on many different
roles in a meal. Here is a new twist: Add freshly grated ging
----------------------------------------------------------------------------
Csally/wv (11:38:50 am) : * Exported from MasterCook *

Molasses Corn Muffins

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Breads, Muffins & Rolls Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- to coat muffin tin
1 cup whole-wheat pastry flour
3 teaspoons baking powder
1 teaspoon salt or herbal salt substitute
1/2 cup boiling water
1/2 cup finely ground cornmeal
2 tablespoons molasses
1/4 cup light honey
3 eggs -- beaten
1/4 cup safflower oil
1/2 cup grated lowfat cheddar cheese

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large mixing bowl, combine flour, baking powder, and salt. In a
separate bowl combine the boiling water and cornmeal. Mix well.

3. Add molasses, honey, eggs, oil, and cheese to cornmeal and stir well. Add
to flour mixture, stirring briefly as you combine. Spoon into prepared
muffin cups, filling about three fourths full.

4. Bake for 25 minutes. Let cool slightly, then remove from tins.

Makes 1 dozen muffins.

- - - - - - - - - - - - - - - - - -

NOTES : Molasses -- especially the blackstrap variety -- is rich in iron and
trace minerals. However, if you use the blackstrap, use only half the recipe
amount because it has a stronger flavor than regular, unsulfured molasses.
The cornmeal in this recipe gives the muffins a pleasantly crunchy texture
and a slightly crisp crust that goes well with t
----------------------------------------------------------------------------
Csally/wv (11:39:51 am) : * Exported from MasterCook *

Pecan-Corn Muffins

Recipe By : the California Culinary Academy
Serving Size : 18 Preparation Time :0:30
Categories : Breads, Muffins & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups yellow cornmeal
3/4 cup sugar
3/4 cup flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup broken pecans -- lightly toasted
1 cup buttermilk
1/3 cup butter -- melted
2 eggs

1. Preheat oven to 400 degrees F. In a medium bowl combine cornmeal, sugar,
flour, baking powder, baking soda, and salt. Stir in pecans.

2. In another medium bowl mix buttermilk, melted butter, and eggs.

3. By hand, gently stir in dry ingredients just until batter is evenly
moistened; do not overmix.

4. Line muffin pans with cupcake liners. Spoon in batter until liners are
three-fourths full.

5. Bake until a toothpick inserted in center comes out clean (12 to 15
minutes). Cool muffins on wire racks.

* Timesaver Tip: Muffin batter may be made ahead and frozen before baking.
Freeze batter, uncovered, in lined muffin pans until frozen solid. Remove
muffins from pan and package in heavy-duty aluminum foil or plastic bags.
Label and date, and freeze at 0 degrees F up to 4 weeks. To bake, do not
thaw. Return muffins to pans and bake at 375 degrees F until muffins test
done, 30 to 35 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : Pecans add a crunchy surprise to these buttermilk corn muffi
----------------------------------------------------------------------------
Csally/wv (11:40:31 am) : * Exported from MasterCook *

Orange-Glazed Tropical Fruit Scones

Recipe By : Fran neavoll
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

From: Cindy Hartlin cjhartlin@msn.com
Subject: Orange-Glazed Tropical Fruit Scones
Date: Monday, November 24, 1997 2:52 PM

ORANGE-GLAZED TROPICAL FRUIT SCONES
Fran Neavoll
Salem, Ore.
Scones:
2 cups Pillsbury's Best All-Purpose Flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons grated orange peel
1/4 cup butter or margarine
1/3 cup milk
2 eggs, beaten
1 cup tropical medley dried fruit or dried fruit bits
1/2 cup vanilla milk chips
Glaze:
1 cup powered sugar
2-3 tablespoons orange juice
Spread:
1/3 cup apricot-pineapple or apricot preserves
Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking powder, salt and orange peel;
mix well. With pastry blender or fork, cut in butter until mixture resembles
coarse crumbs. Add milk and eggs; blend well. Stir in dried fruit and
vanilla milk chips until mixed well.
On lightly floured surface, knead dough 6-7 times until smooth. Divide dough
in half. Pat each half into 6-inch circle. With floured knife, cut each
circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet.

Bake at 400 degrees for 12-16 minutes or until golden brown. Cool 1 minute.
Meanwhile, in small bowl, combine powdered sugar and enough orange juice for
desired drizzling consistency; blend until smooth. Drizzle
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Csally/wv (11:41:14 am) : * Exported from MasterCook *

Southwest Cornbread

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :0:40
Categories : Breads Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 dash black pepper
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 eggs -- beaten
1 cup buttermilk
1/2 cup vegetable oil
8 3/4 creamed corn
1/3 cup yellow onions -- minced
2 tablespoons hot chili peppers -- minced
1 tablespoon green peppers -- minced
1 tablespoon pimientos -- minced
1/2 cup cheddar cheese, shredded

1. Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking
powder. Combine the remaining ingredients and add to the first mixture.
Blend only until mixed; do not overmix.
2. Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if
you have one. Bake in a preheated 350-degree oven for 35 minutes or until
golden brown.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with Baked Tomatoes/Eggs recipe in this cookbook.

----------------------------------------------------------------------------
SueA, CA (12:15:13 am) : A traditional West Indies accompaniment to go with
curries--like a tortilla or chapati.

Roti

2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Water to make a stiff dough
Corn oil for grilling

Sift the flour, baking powder, and sah into a bowl. Add enough water to make
a stiff dough. If you have added too much water, add a bit more flour so the
mixture is stiff. Form the dough into 4 to 6 balls. Flatten each ball with a
rolling pin. Spread each roti with corn oil and a bit of flour. Fold the
roti back into a ball by turning the ends in on each other. Let the roti
stand at least half an hour. When ready to cook, heat a griddle and then
roll out the roti into flat, crepelike forms. Cook for 3 minutes on each
side until lightly browned, turning frequently. Drizzle a small amount of
corn oil on the side of the roti that is not cooking to keep it from
sticking. When you remove the roti from the griddle, place each one in the
palm of your hand and "clap" your hands together 2 or 3 times taking care
not to burn yourself. Serve the Roti hot, with Chicken Curry and Mango
Chutney.

----------------------------------------------------------------------------
Csally (1:11:27 pm) : * Exported from MasterCook *

Western Style Jalapeno Cornbread

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:35
Categories : Breads Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar -- optional
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 large eggs -- beaten
1 cup buttermilk
1/3 cup onions -- minced
1 cup creamed corn -- 8 ounce can
2 tablespoons green peppers -- minced
2 tablespoons jalapeno peppers -- chopped
1/2 cup cheddar cheese, shredded

Combine dry ingredients in mixing bowl. In a separate bowl add the beaten
eggs and all the remaining ingredients, blending well. Add the two mixtures
together and stir only until moistened.
Use a heavy cast iron skillet if available; if not, use a 9-inch square
baking dish. Grease the skillet or dish, pour in the mixture and bake in a
preheated 350-degree oven for 30-35 minutes or until golden brown. Cool
slightly and serve immediately.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
csally/wv (1:40:51 pm) : * Exported from MasterCook *

Southwest Cornbread

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :0:40
Categories : Breads Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 dash black pepper
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 eggs -- beaten
1 cup buttermilk
1/2 cup vegetable oil
8 3/4 creamed corn
1/3 cup yellow onions -- minced
2 tablespoons hot chili peppers -- minced
1 tablespoon green peppers -- minced
1 tablespoon pimientos -- minced
1/2 cup cheddar cheese, shredded

1. Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking
powder. Combine the remaining ingredients and add to the first mixture.
Blend only until mixed; do not overmix.
2. Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if
you have one. Bake in a preheated 350-degree oven for 35 minutes or until
golden brown.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with Baked Tomatoes/Eggs recipe in this cookbook.

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csally/wv (1:41:18 pm) : * Exported from MasterCook *

Sour Cream and 7-Up Biscuits

Recipe By : Jo Anne Merrill
Serving Size : 18 Preparation Time :0:15
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups biscuit mix
1 cup sour cream
6 ounces 7-Up®

Mix the sour cream into the biscuit mix, using a pastry blender or two table
knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a
large fork.
Turn out onto lightly floured board and quickly knead 6-8 times. Don't
overmix or biscuits will be tough. Pat into a square and cut into about 18
equal pieces using a knife dipped in flour. Can also use a 2 to 3 inch
biscuit cutter.
Preheat oven to 400 degrees and cook biscuits for about 7 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : This recipe has been passed around for years and usually changed a
little by each of us.

----------------------------------------------------------------------------
csally/wv (1:42:13 pm) : * Exported from MasterCook *

Pumpkin Bread

Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :1:20
Categories : Snacks Breads, Muffins & Rolls
Desserts Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- for coating loaf pan
1 1/2 cups whole-wheat pastry flour
1/2 cup raw oats -- ground in blender
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1/4 teaspoon allspice
2 teaspoons grated gingerroot
1/2 cup maple syrup
1/4 cup molasses
1/4 cup safflower oil or softened butter
2 egg whites
1 whole egg
2 tablespoons lemon juice
1 tablespoon grated orange peel
1 cup canned or cooked fresh pumpkin puree

1. Preheat oven to 350 degrees F. Lightly oil a 2-quart loaf pan.

2. In a large mixing bowl, combine flour, oats, baking powder, baking soda,
cinnamon, nutmeg, and allspice.

3. In a separate bowl combine gingerroot, maple syrup, molasses, oil, egg
whites, egg, lemon juice, orange peel, and pumpkin.

4. Combine contents of both bowls, mixing very lightly. Pour into prepared
loaf pan and bake for 50 to 60 minutes. Let cool before slicing.

Makes 1 large loaf.

- - - - - - - - - - - - - - - - - -

NOTES : Pumpkins are not only for Halloween, as t
----------------------------------------------------------------------------
csally/wv (1:42:59 pm) : * Exported from MasterCook *

Cinnamon Walnut Scones

Recipe By : Taste Of Home Feb-Mar 97
Serving Size : 8 Preparation Time :0:00
Categories : Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

M: CINNAMON WALNUT SCONES
---------- Recipe via Meal-Master (tm) v8.05

Title: CINNAMON WALNUT SCONES
Categories: Breads, Breakfast
Yield: 8 Servings

1 3/4 c All-purpose flour
1/4 c Chopped walnuts; finely
-chopped
4 1/2 ts Sugar
2 1/4 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 c Butter; cold
2 Eggs
1/3 c Whipping cream
Recipe by: Taste Of Home - February/March 1997
In a bowl, combine the first six ingredients; cut in
butter until the mixture resembles coarse crumbs.
Combine eggs and cream; stir into dry ingredients just
until moistened. Turn onto a floured surface; gently
pat
into a 7-in. circle, 3/4-in. thick. Cut into eight
wedges.
Separate wedges; place on a lightly greased baking
sheet. Brush tops with
buttermilk. Let rest 15 minutes. Bake at 450 for
14-16 minutes or until golden brown.
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csally/wv (1:43:56 pm) : * Exported from MasterCook *

Pinapple Nut Bread

Recipe By : Msn
Serving Size : 1 Preparation Time :0:00
Categories : Breads-Quick

From: Janie McKinney janiemckinney@usa.net
Subject: Pineapple Nut Bread
Date: Friday, November 14, 1997 8:20 AM

Pineapple Nut Bread

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter or margarine
3/4 cup granulated sugar
1 egg, slightly beaten
3/4 cups pecans or walnuts, chopped
1 cup crushed pineapple, undrained
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon

Sift first four ingredients and set aside. Cream butter and sugar, add
eggs and mix until blended. Stir in the chopped nuts. Sift half the
flour mixture into the butter, sugar, and egg mixture and mix well. Add
the undrained pineapple and sift in the rest of the flour; mix well.
Spoon batter into a 4 1/2-inch loaf pan. Combine the brown sugar and
cinnamon and sprinkle on the top of the batter. Bake at 350 degrees F for
60 to 70 minutes.

Please send e-mail reply to aquila@earthlink.net.
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csally/wv (1:44:23 pm) : * Exported from MasterCook *

Currant and Orange Muffins

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Breads, Muffins & Rolls Low Calorie
Dairy-Restricted Diets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- to coat muffin tin
1 cup rice flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup rolled oats -- ground
1/4 cup honey
1 tablespoon maple syrup
1/4 cup safflower oil
1/2 cup ground almonds
1/2 cup orange juice
1 teaspoon grated orange rind
2 eggs
1/2 cup dried currants

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine rice flour, baking powder, baking soda, and
ground oats. In a separate bowl combine honey, maple syrup, and the 1/4 cup
oil until very smooth. In a blender or food processor, puree almonds and
orange juice, then strain. Add almond liquid to honey mixture along with
orange rind.

3. Separate eggs. Stir yolks into honey mixture. Beat egg whites until stiff
peaks form.

4. Combine dry and wet ingredients, then stir in currants. Fold in egg
whites. Spoon into prepared muffin cups, filling each three fourths full.
Bake until muffins spring back when pressed lightly in center (about 20
minutes).

Makes 1 dozen muffins.

- - - - - - - - - - - - - - - - - -

NOTES : This recipe is made with rice flour instead
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csally/wv (1:45:13 pm) : * Exported from MasterCook *

Corn Muffins with Chili Butter

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:25
Categories : Breads, Muffins & Rolls

1 cup milk
1 egg
2 1/3 cups Corn Bread Mix (see recipe)
-----Chili Butter-----
1/2 cup butter or margarine -- at room temperature
1 teaspoon lime juice (optional)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

1. Preheat oven to 425 degrees F. Beat together milk and egg. Add Corn Bread
Mix. Stir just until dry ingredients are moistened--mixture should be lumpy.

2. Grease muffin cups or line with cupcake liners. Spoon mixture into cups,
filling two-thirds full.

3. Bake until a pick inserted in center comes out clean (12 to 18 minutes).

4. Serve warm with Chili Butter.

Makes 1 dozen muffins.

Chili Butter: Beat butter until light and fluffy. Beat in remaining
ingredients. Spoon butter into a crock. Serve at room temperature.

Makes 1/2 cup.
- - - - - - - - - - - - - - - - - -
NOTES : This batter can be baked either in muffin tins or in cornstick pans.
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Kathy/MA (1:59:34 pm) :
CHOOSE A FRUIT OR VEGETABLE BREAD

1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup quick-cooking rolled oats
1 teaspoon baking soda
1/2 cup butter
1/2 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 cup finely shredded zucchini, carrots, or peeled pears or finely chopped
peaches.
1/2 cup chopped walnuts

Combine flours, oats, and soda; set aside. In a large mixer bowl beat butter
or margarine
with an electric mixer on medium speed for 30 seconds. Add sugar; beat till
fluffy,
scraping sides of bowl often. Add eggs, milk, vanilla, and lemon peel; beat
well. Stir in
vegetable or fruit. Add flour mixture, a third at a time, beating on low
speed till combined.
Stir in walnuts.
Spread batter in a greased 5 1/2 cup ring mold or 8x4x2 inch loaf pan. Bake
in a 350
degree oven for 35 to 40 minutes for ring mold or 55 to 60 minutes for loaf
pan. or till a
wooden toothpick inserted in center comes out clean. Cover with foil the
last 10 minutes
of baking. Cool 10 minutes before removing from pan; cool on wire rack. Wrap
and store
overnight for easier slicing. Makes 1 loaf.

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Kathy/MA (2:03:44 pm) : ALL-BRAN SEED LOAF

3/4 cup Whole wheat flour
3/4 cup Flour -- all-purpose
1 tablespoon Baking powder
1/2 teaspoon Salt
1/3 cup Sesame seeds
2 teaspoons Poppy seeds
3/4 cup Orange juice
1/4 cup Honey
2 each Eggs
1/4 cup Vegetable oil
1/2 cup Bran cereal

Stir together flour, baking powder, salt and seeds. In large bowl, beat
together orange
juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring
only until well
combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f
about 40 min.
Let cool 10 min and remove from pan. Cool completely before slicing.

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Dawn-ny (5:21:20 pm) : Blueberry-Lemon Bread

1-pound loaf
1/2 cup milk
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
2 cups bread flour
1/3 cup dried blueberries
2 teaspoons sugar
1 1/2 teaspoons finely shredded lemon peel
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast

1 1/2-pound loaf
3/4 cup plus 2 tablespoons milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
3 cups bread flour
1/2 cup dried blueberries
1 tablespoons sugar
2 teaspoons finely shredded lemon peel
2 teaspoons FLEISCHMANN'S Bread Machine Yeast

Use the 1-pound recipe if your machine pan holds 10 cups of water or less.

Add ingredients to bread machine pan in the order suggested by manufacturer,
adding dried blueberries with flour.

Recommended cycle: Basic/white bread cycle; light color setting, if
available. If dough is too dry or stiff or too soft or slack, adjust dough
consistency. Bread machine dough is slightly stickier than hand-kneaded
dough. After mixing for a few minutes, the ingredients should turn
into a dough that forms a soft, smooth ball around the blade. If your
machine seems to be straining or the dough appears too dry or stiff, add
more liquid in 1-teaspoon increments to achieve the proper consistency. If
the dough seems too soft or slack, add additional bread flour in
1-teaspoon increments until the proper consistency is reached. Do not add
more than 3 to 4 tablespoons of liquid or flour. The machine cannot
compensate for wide variations from the norm and may not bake the larger
amount of dough thoroughly.
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SueA, CA (7:19:47 pm) : { Exported from MasterCook Mac }

Maple Oatmeal Muffins

Recipe By: Bon Appetit June 1995
Serving Size: 12
Preparation Time: 0:00
Categories: Breads Muffin

Amount Measure Ingredient Preparation Method
2 cups unbleached all purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract

Preheat oven to 400 degrees F. Line twelve 1/3-cup muffin cups with paper
liners.    Combine first 6 ingredients in large bowl and stir to blend.
Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg
and vanilla in medium bowl until well blended. Add to dry ingredients and
stir just to incorporate (do not overmix).
Divide batter equally among muffin cups (batter will reach top of cups).
Bake until muffin tops are golden brown and tester inserted into center of
muffins comes out clean, about 28 minutes. Transfer to rack and cool.
ÐÐÐÐÐ

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(8:14:10 pm) :
Banana Nut Bread

1/2 C Butter 2 Bananas, mashed
1 C Sugar 2 C Flour
2 Eggs 1 tsp. Soda
1/2 C to 1 C Nuts

Add ingredients in order. Bake in 4 x 8 loaf pan @ 375 degrees for 1 hr.
Slice next day. Line loafpan with greased brown paper (paper sack cut to
fit).
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(8:14:45 pm) :
Banana Nut Muffins

2 1/4 C Oat Bran Cereal 1/4 C Brown Sugar
1 Tbs. Baking Powder 1/4 C Pecans, chopped
1 1/4 C Skim Milk 2 very ripe Bananas
2 Egg Whites 2 Tbs. Veg. Oil

Preheat oven 425 degrees. Bake for 17 min. Makes 12 muffins.
----------------------------------------------------------------------------
(8:15:32 pm) :
Basic Muffins

2 1/4 C Oat Bran Cereal 1/4 C chopped Pecans
1/4 C Raisins, Dates or whatever 1 Tbs. Baking Powder
1/4 C Brown Sugar OR 1/4 C Honey OR Molasses
1 1/4 C Skim Milk OR 1/2 Evaporated Skim Milk
2 Egg Whites
2 Tbs. Vegetable Oil

Preheat oven to 425 degrees. Combine Oat Bran, Nuts, Raisins and B.P. Stir
in
Brown Sugar OR Honey. Mix Milk, Egg Whites and Oil together and blend in
with Oat-Bran mixture. Line muffin pans with baking cups and fill with
batter.
Bake 15 - 19 min. Makes 12 muffins. For a better consistency, run Oat Bran
thru
food processor (whole box). Set blade to grind more like flour.
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(8:16:15 pm) :
Beer Biscuits

2 C Biscuit Mix 1 1/2 Tbs. Sugar
6 ounces warm Beer

Dissolve the Sugar in the Beer and add to Biscuit Mix. Mix and bake biscuits
as
you usually do.
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(8:17:21 pm) :
Bran Muffins

2 C Nabisco Bran Buds 2 C Boiling Water
1 C Shortening or Margarine 1 tsp. Salt
5 C All Purpose Flour (unsifted) 5 Eggs (slightly beaten)
5 tsp. Soda 1 qt. Buttermilk
3 C Sugar 2 C Kellogg's All Bran

Pour boiling water over Bran Buds. Add Sugar, Shortening, Salt, Eggs,
Buttermilk
which has been combined with Soda and Flour. Stir until just blended, after
Buttermilk and Soda has been added. Gently fold in all Bran. Keeps in
refrigerator for 3 weeks. Bake at 350 - 375 degrees for 30 - 35 min. (20
min. for little muffins). Don't overbake. Half a recipe is an enormous
amount!
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(8:18:17 pm) :
Seaboard Spoonbread

3/4 C Cornmeal 1 C Milk
1 tsp. Salt 2 tsp. Baking Powder
2 Tbs. Shortening
1 C Boiling Water
2 Eggs, beaten

Method: Scald Cornmeal, Salt, Shortening in 1 C Boiling Water. Add beaten
Eggs, Milk and Baking Powder. Pour into a deep baking dish and bake at 400
degrees for about 40 minutes.
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(8:19:33 pm) :
Zucchini Bread

3 Eggs 1 C Oil
1 tsp. Vanilla 2 1/2 C Sugar
2 C Zucchini, grated 1 C Nuts, choppeds

Sift together:

3 C Flour 1/2 tsp. Baking Powder
1 tsp. Salt 1 tsp. Soda
2 tsp. cinnamon

Mix first set of ingredients, add with sifted ones. Pour in 2 greased and
floured loaf pans. Bake 1 hr. at 350 degrees.
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(8:20:39 pm) :
Strawberry Muffins

2 1/4 C Oat Bran Cereal 1/4 C Brown Sugar
1 Tsp. Baking Powder 1/2 C Evap. Skim Milk
3/4 C Strawberry Juice 3/4 C fresh Strawberries
2 Egg Whites 2 Tsp. Veg. Oil

Preheat oven 425 degrees. Mix all ingredients. Bake for 17 min. Makes 12
muffins.
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Brenda Md. (8:52:14 pm) : English Muffin Bread
Makes 1 loaf.

2 1/2 cups all-purpose flour
1 package FLEISCHMANN'S RapidRise Yeast
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 cup milk (120 to 130°F)
1/4 cup water (120 to 130°F)
Cornmeal

In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, salt and
baking soda; stir in milk and water. Stir in
remaining flour to make soft dough.

Grease 8 x 4-inch loaf pan; sprinkle with cornmeal. Place dough in prepared
pan; sprinkle with cornmeal. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 400°F 25 to 30 minutes or until done. Remove from pan; cool on wire
rack. Slice and toast to serve. Store bread
in airtight container or plastic storage bag at room temperature for up to 3
days. Or, slice, wrap airtight and freeze for up to
one month; toast frozen slices, without thawing, as needed.
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(09:43:13 am) : STRAWBERRY BUTTERFLY MUFFINS

1.3/4 cups wholemeal flour, 1/2 cup castor sugar, 2 lightly beaten eggs
2 ozs butter melted, 2/3 cup milk, 1/3 cup strawberry-flavoured yoghurt
2 Tbsp shredded coconut

Preheat oven to 425oF, prepare pans. Combine flour & sugar. Mix eggs, butter

& milk. Add dry mix to wet mix until just combined. Spoon into pans & bake
for about 20 mins or until cooked when tested. Turn onto wire racks to cool.

Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt
on
the centre of each muffin, push straight edge of 2 top pieces into yoghurt,
sprinkle with coconut. Makes 16 muffins. Wholemeal=whole-wheat.
Recipe courtesy of the Australian Women's Weekly.

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(09:44:19 am) : STRAWBERRY COCONUT MUFFINS

1/2 cup sugar, 1/4 cup butter, 1/4 cup water, 1.1/2 cups flour, 1 beaten egg

1 cup wholemeal flour, 2 tsp baking powder, 1 cup frozen strawberries, diced

1/2 cup coconut, 1 tsp vanilla essence, 1 cup low-fat milk

Preheat oven to 400oF, prepare pans. Gently heat together the sugar, butter
&
water until the sugar dissolves, set aside to cool. Combine flour, b/pdr,
strawberries & coconut. Mix together the vanilla, egg & milk, then add to
the
flour mixture. Finally pour in the butter syrup & mix until just combined.
Spoon into pans & bake for 15-20 mins. Serve hot or cold with custard,
yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using
fresh berries add them at the end to avoid damaging the fruit. Makes 12.
Nutritional Value: Energy - 203 calories per muffin.

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Charo, Ohio (12:32:54 am) : Strawberry Surprise Muffins

A Valentine's Day breakfast treat that's sealed with a Kiss!

6 tablespoons butter
2 eggs
3/4 cup sugar
14 strawberries, fresh or defrosted frozen
1/2 cup milk
paper liners and muffin tins
1/4 teaspoon salt
1 tablespoon baking powder
Hershey Kisses, Hugs or Strawberry Jam
Food coloring (optional)
2 cups flour

Preheat oven to 350. In a large bowl, cream the butter and sugar. The chef
can do this with a wooden spoon, a potato masher, or a handheld mixer. Mix
in the eggs, one at a time, and add the milk. Rinse the strawberries and cut
off the greens with a plastic knife (a fun job for three- to five year
olds who are accustomed to cutting play dough). Mash the berries with a
potato masher or puree in a blender. Then stir the berries into the butter
and milk mixture. (For muffins with a more pronounced pink color, add a few
drops of red liquid food coloring or dabs of paste coloring.) In a separate
bowl, ask the chef to sift the flour,
salt, and baking powder. Stir well.
Add the flour mixture to the berry mixture. Use a wooden spoon to stir until
all the white disappears.
Line the muffin tin with paper liners. Drop the batter from a tablespoon to
fill the cups halfway. Add a surprise: an unwrapped Kiss, Hug, or 1/2
teaspoon of jam. Then spoon more batter to fill almost to the top. Bake
until the muffins begin to brown and a toothpick inserted near the center
(but not in the Kiss!) comes out clean, about 20 to 25 minutes.
Remove the muffins from the tin and cool. Serve them warm in a basket lined
with a red napkin...or on plates with doilies. Makes 12 muffins.
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(8:47:06 pm) : Title: STRAWBERRY CHEESECAKE MUFFINS
Categories: Desserts, Cheesecakes
Yield: 12 Servings

1 pk Cream cheese,softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam

Grease large muffin tins or line with paper baking cups. Blend cream cheese
and icing sugar until smooth;set aside. Combine flour, baking powder and
salt in large bowl. Mix egg, milk, brown sugar, melted butter, and almond
extract. Stir liquid mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups. Top with 1 tb cream
cheese mixture and 1 ts jam. Spoon remaining muffin batter on top. Bake at
375 degrees F (190 C) for about 20 minutes, or until light golden. Cool in
pan 5 minutes; remove muffins and cool on rack. Store in airtight
container.
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END OF FILE

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