Recipes from Lanier Publishing
Pine Grove Mills, Pennsylvania
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Ingredients:
3/4 cup flour
1/4 cup whole wheat flour
1 Tbsp cornmeal
1 Tbsp shelled, unroasted sunflower seeds
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1/4 tsp salt
1 cup plain yogurt
1/4 cup seedless raisins
1/4 cup honey
1/4 cup vegetable oil; canola or safflower is good
Instructions:
Whirl seeds in a blender. In a bowl stir together dry ingredients. Stir in raisins, yogurt, oil and honey just to moisten dry ingredients.
Spoon batter into greased or pammed cornstick pans and bake about 20 minutes at 425 degrees. Makes about 14 sticks.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
