Breads

Maple Gingerbread

1/2 c. shortening
1/2 c. sugar
1 egg
3/4 c. maple syrup
2 c. flour
1 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1 c. thick sour milk

Cream shortening and sugar together. Blend in beaten egg and maple syrup. Add alternately sour milk and dry ingredients. Bake 45 – 50 minutes at 325 degrees in a 9” square pan lightly greased and floured.

Maple Corn Muffins

1 1/3 c. flour
2/3 c. cornmeal
3 t. baking powder
1/2 t. salt
2 eggs
2/3 c. milk
1/3 c. maple syrup
1/2 c. melted shortening

Sift dry ingredients 3 times. Beat eggs; add milk and maple syrup. Add dry ingredients. Add melted shortening. Put in hot greased muffing irons. Bake at 425 degrees for 20 minutes. Makes 12 muffins.

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