| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Desserts, Breads |
18 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Unsifted all-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Packed light brown sugar |
| 1/2 |
c |
Vegetable shortening |
| 1 |
lg |
Egg |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Raisins |
| 3 |
tb |
Granulated sugar for the top |
INSTRUCTIONS
Adjust the oven rack to the lower third of the oven. Preheat the oven to
375°F. Grease and flour a large baking sheet.
Sift the dry ingredients (except the brown sugar) into a large bowl. Add
the brown sugar, shortening, egg, and buttermilk and beat with an electric
mixer until the batter is blended and smooth, about 1 to 2 minutes. Stir in
raisins.
Drop the batter by the heaping tablespoonful onto the prepared baking
sheet. Sprinkle each mound with 1/2 tsp. sugar.
Bake about 15 minutes, or until the buns are golden brown.
Serve warm or at room temperature. Yield 18 Typed in MMFormat by
cjhartlin@msn.com Source: Cookbook Digest March/April 98
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Mar 7, 1998
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