nmnny WtooJrljr Cookbook MEIANIE OE PROFT, Food Editor
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This year, home baking reaches
new heights of flavor and time
and labor-saving convenience with a
scintillating display of packaged mixes.
" . .
,, You'll enjoy ! T
Double-Cheese Corn Bread (top),
Fruited Cinnamon Roll ' "
Orange Sticky Rolls (center) i
DOUBLE-CHEESE CORN BREAD
to prepare: 15 min.' to bake: 20 min.
1 12-oz. pkg. corn muffin mix
lfi cup shredded Parmesan cheese
cup milk
1 teaspoon prepared mustard
1 egg, well beaten (until thick and piled softly)
4 lb. sharp Cheddar cheese, shredded
(about 1 cup, shredded)
1. Grease an 8x8x2-in. baking pan.
2. Mix the corn muffin mix with Parmesan cheese.
3. Add a small amount of milk to the mustard;
stir until blended. Add mustard, the remaining
milk, and beaten egg to the dry mixture. Mix until
just blended. Turn batter into the prepared pan;
spread evenly into corners.
4. Bake at 400 F about 18 min., or until a wooden
pick inserted in center comes out clean. Remove
from oven. Sprinkle evenly with Cheddar cheese.
5. Return to oven and bake about 1 min. longer,
or until the cheese is slightly melted. Garnish with
chopped parsley (see photo). Serve hot.
About 8 servings
ORANGE STICKY ROLLS
to prepare: 5 min. to bake: 15 min.
8 brown-and-serve fan-tan rolls
3 tablespoons sugar
2 tablespoons frozen orange juice concentrate
(undiluted)
1 tablespoon butter or margarine
2 tablespoons finely chopped walnuts
1. Combine sugar, orange juice concentrate, and
butter in a small saucepan. Cook until sugar is
dissolved, stirring constantly.
2. Place rolls in a shallow pan or on a baking
sheet.' Spoon sauce over rolls. Sprinkle with nuts
3. Bake at 400F 15 min., or until golden brown.
8 rolls
A $10 PRIZE-WINNING RECIPE
from a Family Weekly reader
Mrs. Florence J. Trogdon. Abington. Pa.
BLUEBERRY-BANANA-NUT BREAD
6
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to bake: 35 min.
to prepare: 25 min.
2 cups blueberry pancake mix
Vt cup sugar
xk cup (about 2 oz.) chopped pecans
1 CSC. slightly beaten
1 cup mashed bananas (about 2 medium-size will"
all-yellow or brown-flecked peel)
2 tablespoons milk
V cup melted shortening
1. Grease bottom of a 9x5y4x2-in. loaf pan.
2. Mix pancake mix with sugar and nuts in a bowl.
3. Blend together the egg, bananas, and milk.
Blend in the melted shortening.
4. Make a well in center of dry ingredients and
add banana mixture all at one time. Stir ony.
enough to moisten dry ingredients. Turn batte
into pan and spread to corners.
5. Bake at 350 F about 35 min., or until a cake
tester or wooden pick comes out clean when
serted in center of bread.
6. Remove from oven. To loosen from pan.
a spatula gently around sides. Cover with a coo -ing
rack, invert bread and remove pan; turn Dre
top-side up. Cool completely. To store, wr v
tightly in moisture-vapor-proof material. .
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