1 c Flour; sifted

1/2 ts Salt

1/2 ts Baking soda

1 ts Baking powder

2 tb Shortening

1/4 c Sugar

1 Egg; well beaten

1 c Bran; shredded

2 tb Milk

2 Bananas; thinly sliced

Sift in dry ingredients. Cream shortening, add sugar gradually, cream well. Add egg, bran and milk. Mix and allow to stand while slicing bananas, stirring as little as possible, Bake in small bread pan in upper part of oven with remainder of meal. Note: No temperature or time given. Assume a moderate 350 - 400 F oven for 45 - 60 minutes. Source: Luella Coffy, Petersburg Grange, Carroll County,

OH

1 qt Water

2 oz Yeast

1/2 lb Potatoes

1/2 oz Salt

Flour MUFFINS: Wash, peel & boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast & salt in it, & stir in sufficient flour to make a moist paste. Beat it well in a deep bowl & then clear off the paste from the hands; cover over with a clean cloth & leave it to rise in a warm place. When it has well risen, & is light & spongy, turn it out on the table, dredge over with flour, & then divide it off into pieces about 3 oz in weight, roll them up into round shapes, & set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, & then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice & cook the other side. When the muffins are done, brush off the flour, & lay them on a clean clothe or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork & hold it before a

clear fire till one side is nicely browned, but not burnt; turn, & toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, & cut them into halves. Pile on a hot dish & send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, & leave for 1/2 an hour. At the end of that time take a large wooden spoon & well beat up the batter, leave in the spoon, cover over, & leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, & pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, & when done take off on to a clean cloth to cool. Muffins & crumpets should always be served on separate dishes, & both toasted & served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen crumpets.

—————————-MM BY HELEN PEAGRAM—————————- 4 c Milk

3/4 c Long grain rice

4 Eggs

1/2 c White sugar

1 ts Vanilla

1 1/2 ts Orange rind, finely grated

—————————–RED CURRANT SAUCE—————————– 3 c Red currants

3/4 c Sugar

Rice plays a big part in Dutch cooking and this comforting pudding with a hint of orange is wonderful with fresh red currant sauce. You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side. In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes. Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk. Stir in rice, sugar, vanilla and orange rind. Spoon into 8 greased 3/4 cup custard cups. Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides. Bake in 325-F oven for 55 to 60 minutes or til set. Let cool slightly. Run a knife around edge

of each custard; invert onto serving plate. Serve warm or cold with sauce. Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened. Using a food mill or sieve, press out seeds. Return currant puree to saucepan along with 2/3 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. Makes 2 cups. From Canadian Living Nov/93

1 1/3 c All-purpose flour

1 c Quick-cooking rolled oats

1/2 c Sugar

2 ts Baking powder

1 ts Ground cinnamon

1/2 ts Baking soda

1/2 c Raisins

1 c Mashed ripe bananas

-(about 2 med; 3/4 lb total) 1/4 c Nonfat milk

2 lg Egg whites

1 ts Vanilla

In large bowl, stir together flour, oats, sugar, baking powder, cinnamon, soda, and raisins. Add bananas, milk, egg whites, and vanilla; beat until lightly mixed. Spread batter in a nonstick (or lightly oiled regular) 9×13″ pan. Bake in a 350F. oven until cake is golden brown, just begins to pull from pan sides, and springs back when lightly touched in center, 35-40 minutes. Serve warm or cool, cut into about 2″ squares. Store as directed. Per piece: 75 calories; 1.8 grams protein; 0.3 grams fat; (0.1 grams saturated fat); 17 grams carbohydrates; 59 milligrams sodium; 0.1 milligrams cholesterol.

1.50 ts Ground cinnamon

0.33 c Sugar

0.50 ts Sugar

2.00 Green apples (Granny Smith

-Or pippin), peeled, cored -And sliced medium thin 0.25 ts Salt

1.00 c Beer, room temperature

2.00 Egg yolks

3.00 tb Sweet butter

4.00 Egg whites

1.00 tb Vegetable oil

0.25 c Light brown sugar

0.50 sm Lemon

Sift together the flour,1 1/2 tsp. sugar and the salt in a large mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the other.In a separate bowl,beat whites with 1 tbsp. sugar until they form peaks.Fold into the batter.Mix together the remaining sugar, light brown sugar and cinnamon,reserving 2 tsp.of this mixture. Squeeze lemon over the apples and toss with sugar-cinnamon mixture until coated.Heat the butter and oil in a 9 to 10″ oven proof pan or skillet.Pour in half of the batter and cover with all apples.Pour in the rest of the batter and bake in a preheated 350 degree oven,on the middle rack,for 60 minutes or until the apple pancake is puffed up and golden.To serve,loosen sides and bottom with a metal spatula, sliding onto hot plate.Sprinkle with remaining sugar-cinnamon mixture. Cut into wedges.Serves 2 generously.

1/2 cup milk

2 tablespoons sugar

2 eggs — slightly beaten

1/2 teaspoon vanilla extract

1/4 teaspoon orange peel — grated

1/4 teaspoon grownd cinnamon — sifted if needed

1/8 teaspoon salt

6 slices white bread — preferably day-old

canola oil — for frying confectioners sugar — for garnish ground cinnamon — for garnish orange peel — in twisted spirals, — for garnish OR orange slice wedges — for garnish maple syrup — warmed

1. Heat the milk in a saucepan; add the sugar, stirring to dissolve. Remove from heat; cool slightly.

2. (Before beating the eggs, discard any white solids.) Beat eggs slightly and mix in vanilla, grated orange peel (dried is fine), sifted ground cinnamon, and salt. Add to milk and sugar mixture and mix well.

3. Dip each slice of bread into the milk and egg mixture until well coated. Place bread slices in a single layer in a shallow dish; pour any remaining milk/egg mixture over the bread slices. Cover slices with wax paper or cover pan and place in refrigerator for 30 minutes.

4. Preheat small amount of canola oil in skillet until hot. Fry bread slices until golden brown. Meanwhile, warm maple syrup under hot water or in the microwave for 15 seconds.

5. Serve 2 slices per person immediately, sprinkling a small amount of confectioners sugar and ground cinnamon (or sprinkling instead with cinnamon-sugar). Garnish with fresh orange peel, twisted into spirals (or with orange slice wedges). Pass warmed maple syrup.

Notes: This was inspired by several recipes and my own whimsy. It was so easy and was pronounced the “best egg bread I ever had” by my dear husband.

Edited for MasterCook by K. Hudson Lipin, 07/05/99

1 ea Egg

1 c Banana, mashed

3/4 c Milk

1/2 c Brown Sugar, packed

1/3 c Vegetable Oil

1 1/2 c Bran Cereal, Nabisco 100%

2 c All-purpose Flour

1/2 c Walnuts, chopped

1 tb Baking Powder

1/2 ts Salt

1/2 ts Ground Cinnamon

3/4 c Ocean Spray Whole Berry

1 x Cranberry Sauce

Grease 12 large muffin cups or line with paper baking cups. Combine egg, mashed banana, milk, brown sugar, and oil; stir in cereal; let stand to soften. In a large bowl mix remaining ingredients, except cranberry sauce, stirring just to moisten. Spoon half the batter into muffin cups; top each with 1 tablespoon of cranberry sauce. Spoon remaining batter on top to cover cranberry sauce. Bake in 400F oven 20 to 25 minutes or until golden brown. Cool on rack. Store in airtight container. Makes 12 large muffins.

1/2 c Water

1/2 ts Salt

Pepper to taste 1 1/3 c Shredded Cheddar cheese

2 c Cooled, cooked broccoli

Florets 4 tb Margarine or olive oil

1. Whisk eggs, water, salt and pepper until blended.

Have your fillings chopped and at room temperature and your serving plates ready. 2. For each omelet: Heat a 10-inch nonstick skillet

until its good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon margarine and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded. 3. Holding skillet handle in your left hand, pointed

at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling. If omelet tears, don despair! 4. Holding the skillet handle in the right hand, take

a plate with the other. Invert skillet so omelet falls upside-down onto plate. This way youll have a smooth surface on top. Recipe By : Womans Day, daily recipe —–