Two bread recipes with Molasses.
Martha
Molasses Brown Bread
Molasses Refrigerator Muffins
* Exported from MasterCook Buster *
Molasses Brown Bread
Recipe By :
Serving Size : 4 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups whole-wheat flour
1/3 cup brown sugar
1 cup raisins -- mixed dark & light
1 7/8 cups buttermilk
1 1/2 cups wheat germ
1/2 teaspoon salt
2 teaspoons baking soda
1/3 cup molasses
Preheat oven to 325F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and
molasses, using a wooden spoon. This mixture will start to bubble.
Immediately mix it into the dry ingredients. Spoon the batter into the
greased pan. Bake at once. The bread is done when a toothpick comes
out clean, about 1 hour. Turn out of the pan and cool on a wire rack.
Makes 1 loaf.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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* Exported from MasterCook Buster *
Molasses Refrigerator Muffins
Recipe By :
Serving Size : 12 Preparation Time :
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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4 cups unbleached flour -- sifted
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/3 cups vegetable shortening
4 each large eggs -- slightly beaten
1 cup butter/sour milk
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup molasses
1 cup raisins
Sift together flour, baking soda, salt, cinnamon, ginger, cloves,
allspice and nutmeg; set aside. Cream together shortening and sugar in
mixing bowl until light and fluffy, using electric mixer at medium
speed. Add eggs beat well. Blend in molasses and butter/sour milk.
Add dry ingredients all at once, stirring just enough to moisten. Stir
in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2
full. Bake in 350 degree oven 20 minutes or until golden brown. Serve
hot with butter and jam. NOTE: Batter can be stored in refrigerator in
covered container for up to 3 weeks.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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