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BUTTE RHORNS Linda Maksymic
2c, sifted bread flour 1/2 c. butter or shortening kg. quick dry yeast
11/2 Tbsp. sugar ltsp. sugar I 2c. milk

1/2 tsp. salt 1/4 c. lukewarm water 1 egg yolk
Dissolve | teaspoonful sugar in 1/4 cup of water. Sprinkle dyer on top and let

stand. Scald milk, cool and blend in slightly beaten e Mix with yeast. Mix
flour, sugar, and salt, Cut in butter as for pie crust, blending well. Mix in wet
ingredients, Blend well. Cover bowl with wax paper ‘and cloth. Chill at least 2
hours, and not more than 48 hours. Roll dough 3 inch thick into an oblong and cut
into strips 6 to 8 inches lon ng and 1/2 inch wide. Twist strips and form butterhorns.
Cover butterhorns with cloth and let rise until dent remains in side of dough when
pressed, Bake about 12 minutes in 400 degree oven.

CARROT MUFFINS Phyllis Yelenik
11/2 ¢. flour 1/4 tsp. salt l tsp. vanilla

ltsp. baking powder 2 eggs 1/2 c. raisins

ltsp. baking soda 3/4 ¢. oil 1/2 ce. currents

l tsp. cinnamon 1/4 ec. milk le. grated carrots

Sift dry ingredients together. Make well in center. Beat eggs, oil, milk = vanilla
together. Pour into well and mix, Add raisins, currents and carrot and mix
together. Bake 15 to 20 minutes at 350 degrees.

CARROT NUT BREAD Denise Montgomery
le, sugar 1/2 c. nuts 1/4 tsp. salt
11/2 c. flour 3/4 c. salad oil le. raw carrots

l tsp. soda l tsp. baking powder 2 eggs
l tsp. cinnamon

Mix sugar and ofl. Add sifted dry ingredients, then carrots, Add eggs, one ata
time. Mix well, Bake in a loaf pan 55 minutes at 375 degrees.

CORNBREAD Judith Skelhorne
le. cornmeal 1/2 tsp. salt le. milk
le. flour 3 tsp. baking powder 1/4 c. vegetable oil

1/4 c. sugar 1 egg

Mix together cornmeal flour, sugar, salt and baking rope Beat together egg, milk
and vegetable oil. Add to redients and beat only until smooth. Don't overbeat,
Bake in an oiled cal crathdhy 8 inch pan at 425 degrees for 20 to 25 minutes. This is
great with stew or beans,

-8- Fort St. John, B.C.