| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 5 |
c |
All-purpose flour |
| 3 |
ts |
Double-acting baking powder |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Sour cream — 12 ounces |
| 5 |
tb |
Sugar |
| 12 |
oz |
Beer |
| 1 |
tb |
Margarine |
| 1/2 |
ts |
Mixed herbs — optional |
INSTRUCTIONS
* If using self-rising flour, omit the baking powder and salt. Use a
combination of herbs and spices as you wish. Try some dried basil, oregano,
sage and rosemary.
1. Combine the sifted flour, sugar, baking powder and salt in a large bowl;
blend well. 2. Pour in the sour cream and beer and mix thoroughly but do
not beat mixture. Grease a 2-1/2 quart baking dish or similar sized pan.
Preheat oven to 350 degrees. 3. Pour mixture into pan and bake for 40-45
minutes. 4. Remove and brush top with 1 tablespoon margarine. Return to
oven and bake 15 minutes longer, or until browned and sounds "hollow" when
tapped.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”