- 1. BRAZILIAN EGG SPONGE IN SYRUP
- At high speed, beat ... Spoon mixture into buttered muffin tins, half full. Place ... add rum. Pour over sponge cakes, refrigerate until serving. Keeps for several days.
Ingredients: 9 (cinnamon .. nuts .. raisins .. rum .. salt .. sugar ...)
|
- 2. SOURDOUGH MUFFINS
- After removing the 1/2 cup of starter from the sponge proceed as follows. Sift ... the flour. Fill the muffin tins 3/4 full. Bake ... minutes. Makes 12 large muffins.
Ingredients: 7 (eggs .. flour .. raisins .. salt .. soda .. sugar ...)
|
- 3. SOURDOUGH MUFFINS
- In the evening, or ... before using, set the sponge. In the morning ... just before filling the muffin tins. The addition of ... small or 12 large muffins.
Ingredients: 9 (eggs ...)
|
- 4. ROLLS, FANCY BREADS & MUFFINS
- Soft, Light Dough - ... when made by the sponge method. For Fancy Rolls ... either before or after baking.
|
- 5. SOURDOUGH MUFFINS
- Set the sponge as for hotcakes. Eight to 12 hours later, remove the usual amount for your next starter. To the remaining sponge, add:
Ingredients: 8 (eggs .. flour .. milk .. oil .. raisins .. salt ...)
|
- 6. SOURDOUGH MUFFINS
- Sponge same as for hotcakes. ... the flour. Fill greased muffin tins 3/4 full. Bake ... small or 12 large muffins.
|
