Cook the onion and garlic in a little oil until tender.
Add the soy sauce and green beans, and cook until hot, stirring frequently.
Stir in bacon and serve.
Preheat oven according to crescent roll package, around 375.
Unroll crescents, leaving intact.
Pinch seams together; cut lengthwise into five strips. Then, cut crosswise to make ten smaller strips.
Roll each strip around a little smokie, then roll in the parm and garlic salt. Place in a baking pan sprayed with nonstick cooking spray.
Bake according to package directions (11-13 minutes).
Heat baked beans until hot. Season as needed.
Lightly butter each slice of Boston brown bread on one side.
Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
Top with ham slice and put under a broiler until cheese melts.
Combine sugar,butter,egg and molasses.Sift in flours and soda.Add dry ingredients,alternate with milk.Add nuts and raisins.Mix well.Turn in a buttered bowl or mold that may set loosely in cooker.
Cover bowl with wax paper.Place bowl on rack with water on cooker.Place cover on cooker.Allow steam to flow from the vent pipe 20 minutes.Place indicator weight on vent pipe for 40 minutes with stem at 10 pounds, That is all the way up.Allow stem to return to DOWN position.
Grease a 16 oz coffee can (or 1
Crack egg into the mug, add milk and blend well with a fork.
Add the cubed bread & stir gently to coat. Let it soak in and then stir gently again. (Alternatively you could mix the egg and milk in a separate dish and pour it over the cubes of bread) Gently stir coating all bread.
Sprinkle with brown sugar.
Place the mug in the microwave and COVER WELL with a paper towel. Tuck the paper towel edges underneath the mug.
Cook for exactly 2 minutes. Drizzle with syrup if desired & chow down!
ngredients into bread machine pan.
Toast chopped walnuts in a hot dry
PREPARE CRUMB TOPPING.
In a skillet over medium heat melt
asta. When it comes to a boil, add salt and pasta
Preheat oven to 400\u00b0.
Pam spray a 12 cup muffin tin.
Mix together flours, cornmeal and baking soda in large bowl until blended.
In a small bowl, combine egg, molasses, brown sugar, oil and buttermilk.
Stir or beat to blend.
Stir the egg mixture into the flour mixture and mix well.
Add raisins and stir.
Fill muffin tins about 1/2 to 2/3 full.
Bake for 15 minutes, or until a tester comes out clean when inserted into the center of a muffin.
Don't overbake.
Serve hot.
Makes 1 dozen muffins.
Soak bread crumbs in milk for one hour.
Rub the crumbs through a sieve and reserve milk.
Sift dry ingredients together; add crumbs and molasses.
Stir in raisins and milk.
Stir well and pour into a well-greased mold.
Fill 2/3 full.
Cover top tightly. Steam on trivet in deep kettle with boiling water.
The water should be 2/3 the way up on molds and more added as needed.
Cover the kettle to boil and do this for 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour.
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan.
Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
repare the layered mix:
In a large bowl, combine the flour
aper. Remove the bread loaf from the can and cut each loaf
Bread Crumbs -- In a large sauce pan, which you
>a 13x9\" baking pan (3 quarts).
Place 1/2 the bread
Soak sour milk and All Bran in a separate mixing bowl.
Mix sugar, molasses, flour, soda and salt alternately with soaked All Bran.
Add raisins.
Pour into well greased tin cans, filling 2/3 full.
Bake at 350 degrees for 1 hour.
Makes four 14 oz cans or five 10 oz cans.
o 350.
Slice off a 7-inch circle from the
Bread Crumb Topping