Category : Bread
Author : SandyH
Hits : 4832
Date : 07/01/2001
1 cup vegetable shortening 1 cup sugar 4 large eggs 1 cup molasses 1 cup sour cream 4 cups whole wheat flour 2 tsp baking soda 1 tsp baking powder 2 tsp ground ginger 1/4 tsp cinnamon 1/4 tsp allspice 1 cup raisins 1 cup chopped pecans, Optional Cream Cheese Frosting: 2 3oz pkg cream cheese, softened 1/2 cup butter, softened 2 tsp vanilla 4-3/4 cups powdered sugar, sifted
Cream the shortening with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the molasses and sour cream. Combine the remaining ingredients and add to the sour cream mixture. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray filling each cup 1/2 full. Bake at 375 degrees for 12 to 15 minutes or until done.Serve warm.Frosting: Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Add another 2 1/2 to 2-3/4 cups of powdered sugar to reach spreading consistency.This frosts the tops of 24 muffins or top and sides of an 8" or 9" two layer cake.After frosting, cover and store in refrigerator. If muffins are to be frosted, cool first.
Broccoli is available year-round from California, and available from Washington from June through October.
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