Colonial Muffins Food

COLONIAL MUFFINS

Steps:

• Combine all of the dry ingredients and mix well.
• In a seperate bowl stir the apple juice and eggs into the melted butter, beat well.
• Stir the liquid ingredients into the dry mixture.
• Add the mincemeat and stir in until moistened.
• Spoon into a greased muffin pan and add 1 tsp of the sugar/rum mix on top of the batter.
• Bake in a 375F oven for 15 to 20 minutes.

COLONIAL BROWN BREAD

Steps:

• Preheat oven to 350°F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients.
• Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool.(Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)
• *Sold at natural food stores, specialty food stores and some supermarkets.

COLONIAL APPLE BREAD

Steps:

• Combine the apple cider, raisins, brown sugar, butter, salt and spices in a heavy saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Boil for 3 minutes, stirring frequently while boiling.
• Remove from the heat and cool slightly.
• Sift the flour, baking powder, and baking soda into a large bowl.
• Stir the pecans and chopped apple into the cider mixture.
• Stir the mixture into the flour until all the ingredients are moistened.
• Pour into a well greased bundt pan.
• Bake at 325 degrees for 1 hour or until the bread tests done.
• Cool in the pan for 10 minutes.
• Remove to a wire rack to cool completely.
• Sprinkle with the confectioner's sugar just before slicing.