Sift together dry ingredients. Combine the orange rind and juice with the shortening in water, then add the egg. Blend liquid into dry ingredients; stir only until flour mixture is dampened. Fold in nuts and cranberries. Pour into greased 9x5x3" pan and push batter into corners, leaving the centre slightly hollow. For a well-rounded loaf, allow to stand in pan for 20 minutes before baking. Bake at 350°F for 60-70 minutes. Cool thoroughly before slicing.
From Ann Pillsbury's Baking Book - but I don't think my mother ever made it. I halved the salt. An almost identical recipe called for 1/4 c melted butter, so just use what you've got and vary the amount between 2-4 tbsp as the mood strikes!
Sift together dry ingredients. Combine shortening with egg, milk and sour cream mixture. Add liquid to dry ingredients, mixing only until all flour is dampened. Knead on floured board 10-15 strokes. Roll dough into a circular shape 1/2" thick.
Sprinkle with the lemon rind and 2 tbsp sugar. Cut into 12 wedges and place on a greased baking sheet. Bake at 425°F for 15-20 minutes.
Oh, I loved these to distraction as a child! From Ann Pillsbury's Baking Book ...
Sift dry ingredients into medium sized bowl. Mix together milk, egg and shortening, then add to dry ingredients with rotary beater and mix until smooth. Do not overbeat. Fill muffin cups 3/4 full. Bake at 425°F for about 20 minutes.
Spray muffin pan with oil. In bowl combine the dry ingredients and mix. Whisk together the wet ingredients and add to flour mixture. Stir, then fold in the blueberries. Fill muffin pans 2/3 full. Bake at 375°F for 20 minutes until tops are golden. Makes 12.
Put dry ingredients in a large mixing bowl and stir with fork until well mixed. Whisk together the egg, milk, oil and vanilla. Stir in carrots, raisins and nuts. Pour into dries and stir just until all ingredients are moist. Batter will be quite dry. Fill muffin cups 2/3 full. Bake at 400°F for 15-17 minutes. Makes 12.
My favourite muffin recipe
Sift together the AP flour, salt, baking powder and soda. Stir in WW flour and brown sugar. Beat egg slightly, then beat in buttermilk and melted butter. Stir in raisins. Stir into dries quickly. Grease bottoms only of 12 muffin cups. Fill 2/3 full. Bake at 400°F for 20 minutes.
Soak oatmeal in yogurt. Add oil, sugar and egg, then beat. Sift in flour salt, baking powder and soda. Before stirring, sprinkle berries in over flour. Stir only to blend. Spoon batter into 12 muffin cups. Bake at 400°F for 20 minutes.
Combine cranberries with 1/4 c sugar; set aside. Combine flour, 1/2 sugar, baking powder, soda and salt. Stir in cranberries. Beat egg; add oil, milk and vanilla and beat to blend. Add liquid to dry ingredients all at once and combine just until moistened. Spoon into greased muffin tins, filling 3/4 full. Bake at 400°F for 15-20 minutes.
Measure dry ingredients into a large bowl. Stir with a fork until well blended. Beat together egg, melted butter, milk, juice, peel and pumpkin. Pour into dry ingredients and stir just until all ingredients are moist. Do not overmix. Fill 12 muffin cups 2/3 full. Bake at 400°F for 18 minutes.
Prepare 2 5x9" loaf pans or a tube pan - grease and flour. Beat eggs; add sugar and beat until well mixed. Add oil and beat well. Add lemon juice, zest and zucchini. Mix well with a spoon. In a separate bowl mix flour, soda, salt and baking powder. Add to the zucchini mixture; mix well. Fold in the blueberries and pour into prepared pans. Bake at 350°F for 55 minutes or until cake tester comes out clean. Remove from oven and cool 10 minutes, then remove from pans and cool completely.
Stir together flour, oats and salt; set aside. Cream shortening, butter and sugar until fluffy. Stir in flour mixture alternately with milk. Dough will be soft and sticky. Turn out onto well floured surface and knead lightly. Divide in quarters; wrap and refrigerate several hours. On floured surface, with floured rolling pin, roll out each piece 1/8" thick. Cut in 3" round cookies, using scalloped edge cutter. Prick with fork all over; place on ungreased sheets. Bake at350°F for 20-25 minutes. Makes about 69.
Stir together dry ingredients. Add the wet ingredients. Beat with rotary beater until well blended. Spread evenly in a greased 15x10x1" pan. Bake at 425°F for 12 minutes. Cut into rectangles and serve at once with syrup and butter or jam.
Sift together dry ingredients. Stir together eggs, molasses and milk, then add to dry ingredients. Combine until well blended. For topping, melt butter, add other ingredients and warm through.
Stir dry ingredients together until thoroughly blended. Cut in butter until mixture resembles coarse crumbs. Add water all at once; stir until mixture can be gathered into a ball. Turn dough out onto a lightly floured surface. Knead dough gently 8-10 strokes. Divide dough into 6 portions; shape into balls on floured surface. Roll each ball to an 8" round. Using index finger, make a 1" hole in centre of each. With a fork prick the entire surface of each round. Using wide spatula place 2-3 rounds on a lightly greased baking sheet. Bake at 325°F for 15 min. Turn bread over and bake for 7-8 min more or until crisp.
Stir together flour, sugar, salt and baking powder. Stir in water and oil; mix until dough can be gathered into a ball (if needed, add more water, 1 tbsp at a time). Let dough rest for 15 min. Divide into 10 portions; shape into balls. On a lightly floured surface roll each ball into a 8 1/2" round. Place 2-3 rounds on a lightly greased sheet. Bake at 450°F for about 7 min or until lightly browned. Cool on rack.
This cracker reminds me of pretending to be an adult in the late 70's.
Sift together the first 4 ingredients, then stir in the WW flour and dill seed. In another bowl mix the buttermilk, butter and sugar. Then add to the dry ingredients. The dough will be stiff; if not, add more flour. Shape into a round loaf and put in buttered pie pan. Slash a cross on top and brush with an egg yolk beaten with a little water. Bake at 375°F for 55 min. Cool several hours before slicing.
Sift flour, measure and resift 3 times with baking powder, salt and 1/4 c sugar. Cut shortening into dry ingredients with pastry blender until mixture resembles coarse cornmeal. Stir in currants and cherries. Add milk all at once; stir quickly with a fork. Divide dough into 6 equal portions. Knead each portion very quickly on a lightly floured board and pat out into rounds 1/4" thick and 5" in diameter. Place on greased baking sheet. Mark each round with a knife into 4 pie shaped sections. Beat together yolk and cream; brush tops or scones. Combine cinnamon and 2 tbsp sugar and sprinkled over scones. Bake at 450°F for 15 min. Serve hot.
Combine cranberries with the 1/4 c sugar and set aside. Combine dries and 2 tbsp sugar; mix well then cut in shortening. Stir in cranberries. Add milk all at once, stirring with fork to make a soft dough. Knead lightly on a floured surface about 10 times. Roll out to 1/2" thickness and cut in rounds or triangles. Place on ungreased sheet and bake at 425°F for 10-12 min. Makes 12-18.
Blend or sift together the dry ingredients. Combine the egg, milk and melted butter. Make a well in the middle of the dry ingredients; add and stir until combined. Pour into greased 8x8" pan or greased hot skillet. Bake at 375°F 25-30 min.
Sift together dry ingredients. Cream together shortening and sugar. Add eggs and combine well. Add dries alternately with the mashed bananas and beat until combined after each addition. Fold in nuts and pour into greased 9x5" loaf pan. Let stand for 20 min (this prevents top from cracking). Bake at 350°F for 50-55 min.
Sift flour, XXX sugar, baking powder and salt into bowl. Beat eggs and oil into milk; stir into flour mixture. Chill 1 hour.
Meanwhile, pare and thinly slice apples; toss with lemon juice. Melt 1 tbsp butter in a 7" skillet over medium heat. Pour about 1/4 c batter into the pan, tilting to cover the bottom completely. Drain apples; arrange about 6 slices in batter. Cook until top is set and underside is golden; turn over and cook lightly on the other side. Remove and keep warm in 200°F oven. Add butter to pan as needed. Combine cinnamon, sugar and nuts in small bowl. Fold pancakes in half; sprinkle with nut mixture. Serve with dollops of sour cream. Makes about 8 pancakes.
This recipe is from Newfoundland and Labrador's First Annual Breast Cancer Retreat in 2000. June Foley is a St. John's artist who was born in Fox Harbour NL. She brought enough of these buns for the 70+ participants at the retreat that year. She also designed the "Circle of Friends" logo that was later adopted as the Retreat's permanent logo.
Mix dry ingredients. Stir in raisins. Add water gradually and stir well. Heat 1 tsp oil in a 7" cast iron skillet. Spread batter in pan and cook over low heat for 10 min, until golden brown. Turn and cook 4-5 min on flip side - add more if necessary. Remove from pan and cool slightly. Cut into wedges and serve warm.
Thoroughly combine the flours. Add soda, cream or tartar and salt; mix very well. Add buttermilk and mix lightly (depending on the weather, you might have to add a little more flour). Do not knead. Shape into a biggish circle on a baking sheet, cut a large cross across the middle with a sharp knife and bake at 375°F for 50 min or until loaf sounds hollow when tapped.
Stir together flour, baking powder, soda and salt; set aside. In a large bowl cream together 1 c of the sugar and the shortening until light and fluffy. Add eggs and vanilla and beat well. Spread one quarter of the batter in each of 2 greased 9x5x3" loaf pans. Combine remaining sugar, cinnamon and orange peel. Sprinkle all but 1 tbsp of the sugar-cinnamon mix over the batter in the pans. Top each with half of the remaining batter. Gently cut through batter with a spatula to make a swirling effect with the cinnamon. Sprinkle with remaining sugar-cinnamon mix. Bake at 350°F for 35-40 min or until a toothpick inserted in the centre comes out clean. Cool in pans 10 min, remove and cool thoroughly on wire racks. Makes 2 loaves.
Step 1: Preheat oven to 325°F (160°C). Blend flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large bowl.
Step 2: In another bowl, cream the butter with the sugar using a wooden spoon; whisk in the eggs until smooth. Stir in the vanilla and sweet potatoes.
Step 3: Make a well in the dry ingredients and pour in the potato mixture. Stir until just combined. Transfer batter to a buttered 9 x 5-inch (2L) loaf pan.
Step 1: Blend sugar with nuts, flour and cinnamon. Drizzle with melted butter and toss with a fork to combine. Sprinkle evenly over batter.
Step 2: Bake loaf for 60 to 65 minutes or until a tester inserted in the centre comes out clean. Cool on a rack. Makes 1 loaf.
This sweet tasting bread pairs nicely with Earl Grey tea or sweet sherry.
*To quickly cook sweet potatoes for this recipe, leave unpeeled, slice in half lengthwise. Lay cut sides down on microwave-safe dish, cook on high for about 8 minutes, or until the halves can be easily pierced with a paring knife. When they’ve cooled sufficiently to handle, scoop out flesh and fill measuring cup by pressing in sweet potato (this action also mashes).
Measure molasses and pour into bowl. With same measuring cup, measure water and add to molasses. In a separate bowl mix together the flour, cereal, baking soda and salt. Add to the wet ingredients and beat vigorously for 2 min. Cover very well and let dough stand for 2 hours or overnight. No need to refrigerate. Grease, paper-line and butter 9x5x3" pan. Turn batter into pan and smooth top. Bake at 275ºF for 1 hour then reduce temperature to 250ºF for 1 hour.