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PINEAPPLE MUFFINS

Kim Trach

1/2 c. shortening or margarine 11/2 c. flour

3/4 c. white sugar

1/2 c. mashed bananas

1/2 c. drained crushed
pineapple

1/2 tsp. baking powder
1 tsp. baking soda

1/4 tsp. nutmeg

1 tsp. vanilla

1 egg

Cream shortening and sugar; mix in egg. Do not over mix;
add flour, baking powder, soda, nutmeg, vanilla and bananas
and pineapple; mix. Bake in 350 degree oven for 30 minutes

in muffin pans.
ORANGE BRAN MUFFINS

21/2 c. bran soaked in
2c. buttermilk

3 beaten eggs

lec. oil

1/2 c. molasses

3/4 c. brown sugar

Irene Sheffield

rind grated of one orange
1c, dates, chopped
21/2 c. flour

2 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

Mix everything together in order given. Do not over mix.
Bake at 400 degrees to start and then reduce to 350 degrees.

Time 18-20 minutes.
INDIAN FLY BREAD

2c. flour
4 tsp. baking powder

Combine flour, baking po
r

dough the consistency of

Jennifer Blair

1 tsp. salt
2/3 c. warm water

wder and salt. Add water to make
ead. Tear off balls of dough. Roll

out on board lightly dusted with flour until each ball is flat and
thin. Punch a hole in the center of each piece. Fry one ata

time in hot fat 2 or 3 inches deep.

Drain on a piece of

absorbent paper. Corn syrup or honey is good poured on top.

QUICK CINNAMON ROLLS
1 recipe baking powder biscuit

4 Tbsp. brown sugar

Julie Roberts

3/4 tsp. cinnamon

Roll baking powder dough to 1/2 inch thickness. Spread with
sugar and cinnamon mixture. Roll like a jelly roll. Cut slices
3/4 inch thick. Place in greased pan. Brush with melted butter.
Bake in hot oven about 20 minutes.

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-2]- Cranbrook, B.C.