Brown bread-cream cheese sandwiches

Yield: 10 Servings

Measure Ingredient
-Pam Coombes
½ cup All-purpose flour
½ cup Whole wheat flour
½ cup Cornmeal
1 cup Buttermilk
⅓ cup Molasses
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Raisins
2 packs (3oz) cream cheese,softened

Combine flours, cornmeal, buttermilk, molasses, soda,and salt; beat at low speed of an electric mixer 30 seconds. Beat at medium speed until blended. Stir in raisins. Pour half of the batter into a greased 2-cup glass measure. Cover with waxed paper, and microwave at MEDIUM (50% power) for 3 minutes; rotate. Continue to microwave at MEDIUM for 2-4 minutes or utnil edge is no longer doughy. Let stand t minutes; unmold. Cool. Repeat procedure with remaining batter. Cut loaves into ¼-inch slices. Spread half of bread slices with cream cheese. Top with remaining bread slices, matching sizes. (Sandwiches will vary in size). Yield: 10 sandwiches So Living 1987 Annual Recipes

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