Combine all-bran, milk and molasses.
Let stand until most of the moisture is taken up.
Add egg and shortening; beat well. Stir in raisins.
Sift together flour, baking powder and salt. Add to all-bran mixture, stirring only until combined.
Fill greased muffin pans 2/3 full. Bake in a 400\u00b0 oven for about 20 minutes.
(Yield:
12 muffins 2 1/2-inches in diameter.)
uart pudding basin. Combine dates and orange juice in small bowl
t as little as possible and continue cutting until all dough
Cream the butter and the sugars then add the egg.
Combine the milk and molasses and add to the dough.
Sift together the flour, soda, salt and spices and slowly stir inches.
Bake in an ungreased 13x9 pan for 25 minutes in a 300 degree oven.
Do not cut into bars until cool - they will crumble and break otherwise.
salt, baking powder, ginger, cloves, and pepper.
Using a pastry
Cream shortening and sugar; add beaten eggs, milk and molasses.
Add flour and other ingredients.
Divide chilled dough into 8 parts.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
In a large bowl, stir together cornmeal, flour, baking powder and salt. In a separate bowl, stir together egg, milk and molasses. Stir egg mixture into flour mixture; mix until blended. Pour batter into prepared pan.
Bake in preheated oven for 15 to 20 minutes, until golden brown and a toothpick inserted into center of pan comes out clean.
Cream sugar and shortening, add egg.
Mix dry ingredients. Add to creamed mixture, alternating with milk and molasses.
In saucepan, add 1/2 cup water and shortenings until melted. Dissolve yeast in 1/4 cup warm water.
Add to fat mixture with milk and molasses.
Stir in salt and soda; beat in gradually enough flour to make soft dough.
Let rise until doubled.
Shape into 24 balls and put into two greased 9-inch round pans.
Let rise until doubled.
Brush with a little molasses. Bake at 425\u00b0 about 20 minutes.
Makes 2 dozen.
Combine bran, milk, and molasses.
Let stand until most of moisture is absorbed.
Add egg and shortening.
Beat well.
Add raisins.
Sift flour, baking powder, baking soda and salt; add to softened mixture.
Put into greased muffin pans, 2/3 full.
Bake at 400\u00b0 for 20 minutes until lightly brown.
Makes 12 muffins.
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. The dough should be still enough to handle without sticking to the fingers. Knead the dough for a smoother texture. Add up to 1/2 cup additional flour if necessary to prevent sticking. When dough is smooth, roll about 1/4 inch thick
on floured board and cut into cookies. Bake in preheated 375\u00b0 oven for 10 to 12 minutes. Cookies are done if they spring back when touched.
Cream butter and sugar.
Mix well.
Gradually add eggs, milk and molasses.
Mix and sift 2 cups flour with soda, salt and spices.
Add to first mixture.
Add dried fruit, such as raisins, apricots, peaches, apples, etc., dredged in remaining 1/8 cup of flour.
Bake in oven at 350\u00b0 for approximately 45 minutes or until done.
Combine All-Bran, milk and molasses; let stand until most of the moisture is taken up.
Add egg; beat well.
Sift together the flour, soda and salt.
Add with raisins to first mixture, stirring only until combined.
Fill greased (with Crisco) muffin pans 2/3 full.
Bake in moderately hot oven (400\u00b0) for about 25 minutes. Let stand 5 minutes before removing from pans.
Yields 12 to 15 muffins, 2 1/2 inches in diameter.
Butter and flour a loaf pan.
Preheat oven to 350\u00b0.
Cream together until light and fluffy the butter and sugar.
Add eggs, milk and molasses.
Sift flour, soda, cinnamon, allspice, ground cloves and mace.
Mix together well.
Spoon into pan and bake at 350\u00b0 for 40 minutes.
Butter and flour a loaf pan.
Set the oven at 350\u00b0.
Cream the butter and sugar until light and fluffy.
Add the eggs, milk and molasses. Sift together flour, baking soda, cinnamon, allspice, ground cloves and mace. Add to the creamed mixture.
Stir in raisins and citron. Spoon into the pan and bake about 40 minutes.
Toast oats.
In a medium bowl stir together the flour, baking powder, salt and cinnamon; then stir in the sugar and toasted oats.
In a small bowl, beat the egg until yolk and white are blended.
Add milk and molasses, beat to blend.
Add these and the oil to the flour mixture and stir until dry ingredients are moistened.
Spray with low-fat cooking spray.
Fill muffin tins 1/3 full.
Bake in preheated oven at 400\u00b0 until done, about 15 to 18 minutes.
Serves 12.
Blend milk and molasses thoroughly in a shaker, if desired, and serve very cold over cracked ice or with a scoop of ice cream.
he raisins to the breadmaker and run on the dough cycle
br>Brown the ground beef and drain.
Add remaining ingredients
he honey tends to stick and burn easily during the long