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Show vjfV, ,V,m sfc frtQA0 rz twssaow Mr . 8 (3 OS.., fyJF&tj If- ".',' """" ,' ' V I i -y ' i"v '.-t j ! c? s ' " i - - i i - - a," ' i l . ' ( ' ' ''9 - i p , y" - " -jKl . ' y 1 . ' Enhance Breakfast Appeal with Hot Breads (See Recipes Below) Hot .Breakfast Breads WHEN THE FAMILY gathers for breakfast in the morning, there's nothing like a batch of freshly-baked hot breads to help start the day with a genuine smile. Grandmother knew that the best way to get those late risers out of tSt. . bed on time to - ffi -aC speed them of to J ffW 1 school, was to (C 3? ! wave a wand of U A ) fragrance from Ml ApT her oven. That ir- TiIrTx-V- resistible odor of WTrV II something baking '"l x" is the best alarm anyone can have. What's the homemaker's reward for getting out of bed just a bit earlier to bake in the morning? Why, those lusty, wonderful appetites and the pleasure of seeing her family off to a good and cheerful start in the morning! To save time in the morning, have all ingredients measured the night before, ready to combine and bake. While baking, you can set the table in a gay cloth with cheery dishes, and start the other things for breakfast: break-fast: fruit, cereal, beverage, meat and eggs. Spicy Oatmeal Muffins (Makes 8-10 large muffins) 1 cup quick rolled oats, uncooked un-cooked cup buttermilk or sour milk cup applesauce 1 egg, beaten H cup brown sugar 1 cup sifted enriched floHr 2 teaspoons baking powder teaspoon soda V teaspoon cinnamon teaspoon allspice cup melted shortening Combine rolled oats and buttermilk; butter-milk; mix well. Add applesauce, egg and sugar. Sift together dry ingredients in-gredients and add to mixture, stirring stir-ring only enough to combine. Fold in melted shortening. Fill greased muffin pans full. Bake in a hot oven (425 F.) 20 to 25 minutes. Apricot Coffee Cake (Makes an 8-inch square) M cup shortening cup sugar 2 eggs VA cups sifted enriched flour 4 teaspoons baking powder teaspoon salt cup milk cup quick rolled oats, uncooked un-cooked H cup cooked, dried apricots (well drained) TOPPING: 1 tablespoon melted butter cup brown sugar H cup chopped nutmeats Cream shortening; add sugar gradually and cream well. Add eggs, a one at a time, beating well after e a c h addition, f Sift together ' flour, baking powder and salt. Add to creamed mixture alter-nately alter-nately with milk. Fold in rolled oats and apricots. Pour into greased 8-inch 8-inch square pan. Combine ingredients ingre-dients for topping and sprinkle over batter. Bake in a hot oven (400F.) for 20 to 25 minutes. Butterscotch Pecan Biscuits (Makes 16 to 20 medium biscuits) 2 cups sifted flour 3 teaspoons baking powder LYNN SAYS: Plan a Sensible Reducing Diet Any meat may be eaten with the exception of pork which is high in fat. Use only cuts, however, that can be broiled, baked or roasted. If extra interest is desired in vegetables, veg-etables, cook them in bouillon or season with celery or onion salt or herbs. A good dressing for vegetable salads includes tomato juice seasoned sea-soned with salt, pepper, dry mustard mus-tard and a clove of garlic. LYNN CHAMBERS' MENU Pan-Fried Liver with Onions Parsleyed Potatoes Creamed Spinach Apple, Celery, Nut Salad Spicy Oatmeal Muffins Butter Peach Crisp Beverage Recipe Given 1 teaspoon salt ij cup shortening 94 cup milk Sift flour, baking powder and salt into bowl. Cut in shortening (with knives, fork, or a blender) until the mixture looks like coarse cornmeal. Remove 1 cup of this mixture to a small bowl; blend with milk to form a paste (do not try to smooth). Add paste to shortening mixture and mix just enough to hold dough together. Transfer dough to board or pastry cloth which has been dusted dust-ed with flour. Knead lightly. Roll dough slightly more than inch thick; cut with floured cutter. Place biscuit in muffin pan which has been rubbed with shortening, in which 1 teaspoon butter, 1 teaspoon brown sugar and chopped pecans have been placed. Bake in hot oven (425F.) 15 to 20 minutes. Cinnamon Pinwheels (Makes 16 medium pinwheels) 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt Va cup shortening. cup milk FILLING: 2 teaspoons cinnamon Yi cup sugar 2 tablespoons butter Sift flour, baking powder and salt into bowl. Cut in shortening (with knives, fork, or a blender) until the mixture looks like coarse cornmeaL -rww Remove 1 cup of V this mixture to a small bowl; "ISA-- blend with milk t0 form a Paste . 53 do not trv to AhlrC smth- Add l ''lluspg? paste to shorten- " " ing and mix just enough to hold dough together. Transfer dough to board or pastry cloth which has been dusted with flour. Knead lightly. Roll dough to oblong shape, about 10" x 18". Sprinkle with cinnamon and sugar and dot with butter. Roll lengthwise in same manner as jelly roll and seal edge tightly. Cut slices; place on cookie sheet or in muffin tins which have been rubbed with shortening. short-ening. Bake in hot oven (425F.) 12 to 15 minutes. Corn Cheese Muffins (Makes 12 medium muffins) 1 cup sifted flour 1 teaspoon salt 3 teaspoons baking powder 3 tablespoons sugar 1 cup yellow corn meal cup grated sharp cheese 1 egg 1 cup milk 2 tablespoons melted shortening Sift flour, salt, baking powder and sugar into a bowl. Add cornmeal and cheese; mix. Beat egg slightly; slight-ly; combine with milk and melted shortening. Add liquid mixture to dry ingredients and stir until just mixed. Place in muffin tins which have been rubbed with shortening. Bake in a moderately hot oven (400F.) 25 minutes. Dessert for weight loosers should include fresh or unsweetened cooked fruit, plain or fruited gelatin. Cut down your bread to one or at the most, two slices daily. These should be thin and unbuttered. Avoid the sweet spreads, too, like jelly, jam, sugar, honey or marmalade. marma-lade. Salad dressings are to be avoided in reducing programs because most of them contain highly caloric oils or fats. Make a dressing with lemon juice or vinegar with salt and pep- per. |