Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving.
Number of servings 120
Amount in one serving 1 roll
Calories in one serving______
Cost of one serving______
[**]BACON MUFFINS
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Flour | 5 qt. | ||||
| Baking powder | ¾ c. | ||||
| Salt | 2 tbsp. | ||||
| Sugar | 3 c. | ||||
| Milk | 2½ to 2¾ qt. | ||||
| Bacon fat | ½ c. | ||||
| Eggs | 8 | ||||
| Bacon, cooked | 2 c. |
Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.
Number of servings 96
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______
CORN-MEAL MUFFINS
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Flour | 10 c. | ||||
| Corn meal | 10 c. | ||||
| Sugar | 2 c. | ||||
| Salt | 2 tbsp. | ||||
| Baking powder | 1 c. | ||||
| Milk | 3¼ qt. | ||||
| Eggs | 10 | ||||
| Butter substitute | 1 c. |
Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread.
Number of servings 96
Amount in one serving ⅓ c. batter
Calories in one serving______
Cost of one serving______