Page 23 - By His Hands We Shall Be Fed Test 2

Breads

OLD TIME BISCUITS

Peggy Brock

1 C. flour 1 tsp. sugar

2 tsp. baking powder 1/4 C. butter

1/4 tsp. cream of tartar 1/3 C. milk

1/8 tsp. salt

In a mixing bowl, stir together flour, baking powder, cream of tartar, salt and sugar.

With a pastry blender, cut in the butter until the particles are tiny. Gradually sprinkle with the

milk, cutting with a knife. Bake at 450° for 20 minutes.

RICH MUFFINS

Peggy Brock
2 C. flour 2 eggs, beaten

1/2 C. sugar 1/2 C. cooking oil

1 T. baking powder 1/2 C. milk

For a filled muffin, fill muffin cups 1/2 full, then with a teaspoon make a slight

indentation in center of each. Fill indentation with 1/2 teaspoon jelly or jam before baking.

Bake for 20 minutes at 400°.

FRENCH BREAKFAST PUFFS

Peggy Brock
1/3 C. shortening 1 1/2 tsp. baking powder

1/2 C. sugar 1/2 tsp. salt

1 egg 1/2 tsp. nutmeg

1 1/2 C. flour 1/2 C. milk

Mix egg, shortening and sugar. Stir in flour, baking powder, salt and nutmeg

alternately with milk. Fill 15 greased muffin cups 2/3 full and bake for 18 to 20 minutes at

350°. Immediately after baking, roll puffs in 1/2 cup melted margarine, then roll in a mixture

of 1/2 cut sugar and 1 teaspoon cinnamon.

BRAN MUFFINS

Peggy Brock

2 eggs 1 C. milk

1/4 C. sugar 2 handfuls Bran Buds
2 tsp. baking powder Bisquick

1 tsp. vanilla

Stir eggs and sugar. Mix and add baking powder, vanilla and milk. Add Bran Buds

and enough Bisquick to make muffin dough. Bake at 375° for 20 minutes.