Process the lime juice, tequila, liqueur and ice cubes in a blender until smooth.
Pour into a wine glass, with a salted rim, if desired, and garnish with a morning glory.
Makes 1 drink.
ins really well, because this recipe does not include butter the
Sift all dry ingredients together. Drain raisins and dust with flour. Combine with fruit, carrots and nuts. Mix flour mixture with fruit/nut mixture. Mix eggs, oil and vanilla and add to mixture. Gently mix until all ingredients are moistened. Don't overmix! Bake at 350\u00b0 for 15 to 20 minutes (depending on size) until done. Do not fill cups more than 2/3 full in muffin pan. Recipe should yield approximately 50+ muffins.
ssemble the rest of the recipe.
Whisk together flour, sugar
Mix all ingredients together; place in 8 x 8 -inch pan and place in the refrigerator overnight.
Next morning, place in a 350\u00b0 oven for approximately 40 minutes.
Other items can be added to this if you wish, such as onion, peppers, olives; use your imagination and enjoy.
ough determines the number of morning buns ultimately cut.
Wet
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine first 5 ingredients in a large mixing bowl; stir in carrots and next 4 ingredients.
Make a well in center of mixture. Combine vegetable oil and remaining ingredients.
Add to flour mixture, stirring until moistened.
Place paper baking cups in muffin pans.
Spoon batter into paper cups, filling 2/3 full. Bake at 350\u00b0 for 25 minutes or until golden brown.
Remove from pans immediately.
Makes 22 muffins.
Mix the first 7 ingredients (flours, sugars, baking soda, and spices).
Stir in the rest of the ingredients.
(You can substitute vegetable oil for the applesauce but then it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
Bake for 20 minutes at 350 degrees F.
Preheat oven to 350\u00b0F.
Mix dry ingredients.
Mix wet, then add into dry.
Fill cups to about 2/3 cup full.
Bake for about 22 minutes.
ECOND DAY:.
In the morning, drain cucumbers and cover with
In bowl, beat eggs, oil and vanilla.
Set aside.
In another bowl, mix flour, sugar, salt and cinnamon.
Stir in carrots, raisins, nuts, coconut and apple.
Combine well, then add wet ingredients from other bowl.
Stir just until combined.
Spoon into well-greased muffin tins, filling to top for large breakfast muffins.
Bake at 350\u00b0 for 20 to 25 minutes.
Stir together the dry ingredients.
Stir in carrots, raisins, nuts, coconut and apple.
Beat together eggs, oil and vanilla. Add flour mixture and combine until thoroughly blended.
In a large bowl, combine oil, eggs, vanilla and sugar. Combine dry ingredients, stir in vegetables and fruits.
Add to first mixture and mix well.
Fill greased muffin tins 2/3 full and bake for 15 to 18 minutes at 350\u00b0.
Combine flour, soda, salt, cinnamon and sugar in large bowl. Add grated carrots, apples, coconut, raisins and pecans.
Stir well.
Combine oil, eggs and vanilla.
Make a well in center of dry mixture and combine the oil, egg and vanilla mixture.
Spoon into greased muffin pans, 3/4 full.
Bake at 375\u00b0 for 18 to 10 minutes or until golden brown.
Makes 2 dozen.
Combine first 5 ingredients in a large mixing bowl; stir in carrots and next 4 ingredients.
Make a well in center of mixture. Combine vegetable oil and remaining ingredients.
Add to flour mixture, stirring until moistened.
Place paper baking cups in muffin pans.
Spoon batter into paper cups, filling 2/3 full. Bake at 350\u00b0 for 25 minutes or until golden brown.
Remove from pans immediately.
Makes 22 muffins.