QUICK BREADS

MASTER MIX
9 cups all-purpose flour 1/4 cup baking powder
(measured after sifting (double acting type)
once) 1 1/2 tbhep. salt

1 1/2 cups rapeseed oil

Stir baking powder and salt into the flour. Sift 3 times.
Sprinkle oil on dry mixture turning with a fork. Use a
pastry blender until the mix resembles fine cornmeal. Store
in a tightly covered container in a cool, dry place. The
refrigerator is best if the mix is to be kept more than one
week.

ORANGE CARROT NUT BREAD

1/2 cup sugar 1/2 cup chopped orange sections
1 egg 1 cup grated carrots

1 cup chopped walnuts 1/4 cup fruit juice, orange or
1/2 tsp. lemon flavoring apple

3 cups Master mix

Combine sugar, egg, nuts, orange, juice, lemon flavoring and
carrots. Stir in Master Mix. Pour into a 9" x 5" x 3"
greased loaf pan. Bake at 350°F. for 45 to 50 minutes. Cool
before slicing. This freezes well.

PEANUT BUTTER PIN WHEELS

2 cups Master Mix 2 tbsp. sugar
2/3 cup milk 3 tbsp. honey
3 tbsp. crunchy type peanut butter

Stir sugar into Master Mix. Add milk and stir lightly with
a fork about 25 strokes. Knead lightly 10 to 15 strokes

on a lightly floured board. Pat or roll into a square 1/2
inch thick.

Combine peanut butter and honey in a small bowl. Blend thor-
oughly. Spread mixture on square of dough. Roll up and cut
into 3/4 inch slices. Place cut side down on a cookie sheet.
Bake in a preheated oven at 425 F for 10 to 12 minutes or un-
til puffed up and lightly browned. Transfer pinwheels to a
wire rack and allow to cool for a few minutes. Serve warm.
Makes 16 to 20 pinwheels.