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FareShare Gazette -- November 2008 Recipes

FareShare Gazette -- November 2008 Recipes comes together with Milk, Flour, Baking Powder, Salt, and Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 1/2 cup
• 2 cup
• 3 tsp
• 1 tsp
• 1/4 cup
• 1/2 cup
• 4 cup
• 3/4 lb
• 1 1/2 tsp

Method (preview)

1. 1

   In a small bowl, combine cornmeal and milk; let stand for 5 minutes.

2. 2

   In a large bowl, whisk together flour, baking powder, salt and sugar.

3. 3

   Mix in the cornmeal mixture, eggs and oil until smooth.

4. 4

   Pour batter into prepared 9- x 13-inch pan.

5. 5

   Bake for 30 to 35 minutes or until a knife inserted in center of pan comes out clean.

6. 6

   Mix all ingredients; add enough cider to cover.

7. 7

   Bring to a boil; reduce heat and simmer gently until the fruit is tender, about 1 hour.

8. 8

   Put in scalded (sterilized) jars; seal and store in a cool place.

9. 9

   Put cider and water in a large pot and bring to a boil.

10. 10

    Add honey, sliced lemon and mulling spice secured in a cheesecloth bag.

11. 11

    Simmer 5 minutes.

12. 12

    Add tea bags to simmering liquid. Turn off heat, cover the pot and let it steep 5 minutes longer.

13. 13

    Remove tea bags and spice mixture.

14. 14

    Serve hot.

15. 15

    Put all ingredients into a bowl and stir to mix. Makes about 125 milliliters or 1 cup.

16. 16

    Hallie's comment: You can use Earl Grey in place of the black currant tea if you wish.