DATE MUFFINS

Joyce Waters

2 cups Bisquick              2/3 cup water or milk

2 Tbsp. sugar                1 cup cut-up dates

1 egg

 

Heat oven to 400 degrees. Grease bottoms of 12 muffin cups or use paper cups. Mix together baking mix, sugar, egg and water. Beat vigorously 30 seconds. Stir in dates. Fill muffin cups about 2/3 full. Bake until golden brown, about 15 mins.

 

ENGLISH MUFFINS

Fran Ferguson

5 1/2 to 6 cups flour             1/4 tsp. baking soda

2 pkgs. active dry yeast          2 cups milk

1 Tbsp. sugar                     1/2 cup water

2 tsp. salt                       cornmeal

 

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120 to 130 degrees). Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2 inch pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool.

 

GUMDROP BREAD

Sheila Shaw

      3 cups flour                        1 1/2 cups milk

3/4 cup sugar                       2 Tbsp. cooking oil

3 1/2 tsp. baking powder            1/2 cup chopped walnuts

1 tsp. salt                         3/4 cup snipped gumdrops

1 beaten egg

 

Sift together flour, sugar, baking powder, and salt. Combine egg, milk, cooking oil, nuts~ and gumdrops. Add to dry ingredients mixing just until combined. Pour into greased and floured 9x5x3 inch baking pan. Bake at 350 degrees for one hour or until done. Remove from pan, coolon rack. Makes 1 loaf.

 

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