CHEESY HERB BREAD
1/2 cup (1 stick) butter or margarine softened
1 envelope GOOD SEASONS Italian Salad Dressing mix
1 1/2 cups (6 oz.) shredded mozzarella cheese
1 loaf French bread cut in half lengthwise
Mis butter, salad dressing mix and cheese until well blended. Spread on cut surfaces of bread. Broil 3 to 5 minutes or until cheese mixture is bubbly. Cut into slices.
EASY STRAWBERRY NUT BREAD
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon ground cinnamon
2 cups granulated sugar
4 large eggs, beaten
1 1/4 cups vegetable oil
2 cups thawed, frozen strawberries (with juice)
1 1/4 cups chopped pecans
In a large mixing bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.
Add the eggs, vegetable oil, strawberries, and pecans to the dry ingredients. Stir the mixture until all the ingredients are moistened.
Spoon the batter into 2 well-greased loaf pans. Bake in a pre-heated 350-degree oven for 45 to 50 minutes. Let cool in the loaf pan before slicing and serving.
Makes 2 loaves
SOUR CREAM MUFFINS
These muffins are nothing like the usual sweet, fruit-filled variety. They're only very slightly sweet, instead getting their flavor and sturdy texture from sour cream and cornmeal. You might serve them instead of biscuits or cornmeal with dinner. Makes one dozen.
1 1/4 cup unbleached flour
3/4 cup cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon baking soda
1 cup sour cream, at room temperature
1 egg, beaten, at room temperature
Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper
Sift together flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, add baking soda to sour cream. Stir until frothy. Add egg to sour cream mixture and mix well. Add sour cream mixture slowly to dry ingredients and stir just until mixed.
Fill muffin tins about 2/3 full. Bake 25 minutes or until browned.