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Show Quick Breads Take Little Mixing Time (See recipes below.) Tempting Breads I There is no aroma more appetite-' appetite-' provoking than that tantalizing one ! which comes from the oven in which bread is baking. And what is more of a treat than eating the bread It-; It-; self? Piping hot muffins add interest to the simplest supper; hot coffee cake LYNN CHAMBERS' MENU Barbecued Lamb Breast Green Lima Beans Pan-Fried Potatoes Spinach-Carrot Salad Cornbread Beverage 'Swedish Pancakes Recipe given. Raised Luncheon Muffins. (Makes 1 dozen 3-inch muffinsl 1 package yeast, compressed Y cup lukewarm water Y cup milk 2 eggs Y cup sugar 1 teaspoon salt Yt cup melted shortening 1 teaspoon grated orange rind ZY cups flour, sifted Crumble yeast into lukewarm water wa-ter to soften. Scald milk. Cool. is a delight to : both early and late risers, while , thick and thin , slices alike as I long as they are o f homemade 1 .1.. Beat eggs in mixing mix-ing bowl. Add sugar, salt, shortening short-ening and orange rind. Mix well. Add cooled milk and 1 cup flour. perb sandwiches for school lunches ' or late snacks. Many homemakers don't bother to make homemade bread because they think it is a time-consuming procedure. Actually, it's far simpler sim-pler than mixing a cake or even cooking a vegetable, and the pleasure pleas-ure of it is so great, it's more 1 than worth the little effort. Orange Oatmeal bread is good ! when sliced thin for sandwiches. Moist and tender, it keeps its fla- I var easily and slices readily. The I flavor actually improves when the bread is kept for a day before being : cut. Orange Oatmeal Loaf. (Makea 4-by-7-lnch loaf) cup evaporated milk H cup orange juice 1 teaspoon grated arange peel 1 cup quick-cooking oats 1 cup sifted flour teaspoon salt 1 teaspoon baking powder 1 teaspoon soda Y cup sugar 8 cup chopped nuts 1 egg Yt cup molasses 2 tablespoons shortening, melted Mix milk, orange juice and grated peel and add to oats. Let this mix- ture stand for an hour. Sift flour, salt, baking powder, pow-der, soda and sugar. Add chopped nuts. Beat egg into oatmeal mixture. Add molasses and beat thoroughly. Stir in melted shortening. Add Beat smooth. Add softened yeast. Mix well. Add remaining flour. Beat 2 minutes. Fill greased muffin muf-fin pans half full. Let rise in warm place until doubled (about 45 minutes). min-utes). Bake in a moderate (375-degree) (375-degree) oven for 18 to 20 minutes. Date and Pecan Ring is an attractive at-tractive as well as novel bread. Date and Pecan Ring. Dates, halved Pecans, halved Honey 1 cup sifted white flour 2'j teaspoons baking powd er Y teaspoon soda 1 teaspoon salt 1 cup unsifted whole wheat Hour 'i cup brown sugar cup pitted dates, chapped cup pecans, coarsely chopped ltt cups rich milk 2 tablespoons vinegar 2 eggs, beaten 2 tablespoons shortening, melted Grease an 8-inch ring mold thoroughly. thor-oughly. To prepare decorative topping, top-ping, alternate halves of dates and pecans on bottom of mold and drizzle driz-zle with honey. In a mixing bowl, sift flour, baking powder, soda and salt. Add whole wheat flour, brown sugar, dates, nuts, and mix thoroughly. Combine milk and vinegar. vin-egar. Add shortening, then add beaten eggs. Stir in dry ingredients. ingredi-ents. Mix just until flour disappears. disap-pears. Pour into prepared ring mold and bake in a hot (425-degree) (425-degree) oven for 15 minutes then reduce heat to moderate (350 degrees) de-grees) and continue baking for 20 to 25 minutes. Swedish Pancakes With Berry Sauce. (Serves 4) 1 cup sifted enriched flour Yt teaspoon baking powder teaspoon salt 1 tablespoon sugar 1 egg, beaten 1 cup milk 1 tablespoon melted shortening Sweetened berries or jam Sift together flour, baking powder salt and sugar. Combine egg, milk and melted shortening Mix well Add to flour mixture. Mi smooth! Using 2 tablespoons of batter for each cake, bake on hot griddle or skillet. Spread each cake with butter, but-ter, then with berries or jam Release by Western Newspaper Union flour mixture and stir just to blend, j Pour into a greased loaf pan and j bake in a moderate (350-degree) ! oven for about 50 minutes, or until done. Pecan Wheat Muffins. (Makes 12 to 16 muffins) 1 cup sifted whole wheat flour 94 cup sifted white flour 4 teaspoons baking powder 94 teaspoon salt 1 egg '4 cup brawn sugar H cup evaporated milk cup water 3 tablespoons melted shortening Yt cup chopped pecans Sift first four ingredients twice, returning bran in sifter to sifted j mixture. Beat egg, add brown sugar, sug-ar, milk and water. Stir until mixture mix-ture is dissolved, then add shortening. short-ening. Stir liquid quickly into dry ingredients. With the last few stirs, add chopped nuts. Pour batter immediately im-mediately into greased muffin tins. Bake in a hot (400-degree) oven about 20 minutes. I . , I LYNN SAYS: Flavor's the Thing In Sandwiches For a tasty as well as a nourishing nourish-ing sandwich, .spread sliced luncheon lunch-eon meat with cream cheese mixed with chives. This tastes very special spe-cial on rye bread. For a well-seasoned sandwich spread that you can keep in the refrigerator, cream butter and mix with one of the following: sweet pickle relish, horseradish, onion juice or mustard. For a different ejg salad, add a few capers to the chopped egg and a few herbs to the dressing used for moistening the mixture. Leftover weiners can be chopped or ground with pickle relish to be used as sandwich llling. Add a bit of mayonnaise or sandwich spread if desired. When you can't slice cooked tongue any longer, cut off the meaty pieces and mix with chopped hard-cooked hard-cooked egg and boiled dressing for a very good sandwich filler. |
