Archive for the ‘Breads & Rolls’ Category

Six Week Bran Muffins

Monday, August 7th, 2006

Anonymous

1 box Kellogs Raisin Bran Cereal (15 ounces)
3 cups sugar
5 cups flour
1/2 cup wheat germ
1 quart buttermilk
2 teaspoons vanilla
5 teaspoons baking soda
1 cup oil

Mix the dry ingredients together. Add the buttermilk,stir, then add the oil. (I change the recipe a bit by adding orange zest (to taste) or nuts and usually extra raisins.) Spray oil in a muffin pan or use paper muffin cups. Fill the muffin cups 3/4 full and bake at 350 degrees for 20 minutes.

Batter keeps up to six weeks in refrigerator so you can have fresh muffins every day.

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“Down Under” Tea Scones

Thursday, August 3rd, 2006

Submitted by Dionysia Palmer, South Austrailia

Mix 2 cups self raising flour with 1 cup milk and 1 cup cream (I use low fat for both). Mix lightly to a sticky dough, then knead to a flat 2inch high circle. On a floured board, cut with a round cutter. Bake in a very hot oven (flour tray only) for 12 minutes. Remove from tray and wrap in a clean tea towel. Serve warm with Jam and whipped cream for a real, Devonshire Tea. Eat with a cup of tea!(Leftovers are great toasted for breakfast.) This is such a foolproof scone recipe and i have given it to many adult students that i have taught adult cookery to.

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