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BREAD500.TXT
1
1
/2 ts Salt
/2 c Seedless raisins *
1
c Wheat/oat bran cereal
c Unbleached all-purpose flour
3/4 c Milk
2 1/2 ts Baking powder
1/4 c Granulated sugar
1/2 c Chopped walnuts
1/4 c Vegetable oil
1
1
Large egg
*
~
Finely chopped pitted dates may be substituted to get Date Muffins.
--------------------------------------------------------------------- ~---
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to
mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to
soaked cereal and beat well with a fork. Pour into flour mixture and stir
only until dry ingredients are moistened. Batter will be lumpy. Drop batter
into prepared pans, filling each cup half to two-thirds full. Bake about 30
minutes, or until browned. Remove from pan and serve hot with butter and
jelly or preserves.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Dillbrot (Dill Bread)
Categories: Breads, Cheese/eggs, Vegetables
Servings: 4
1
2
1
1
pk Yeast; active dry
tb Sugar
tb Butter; melted
ts Salt
1 c Cottage cheese; creamed *
1 tb Onion; minced
1 Egg; large
2 ts Dillseed
2
1/4 c Flour; unbleached or bread
*
+
Dissolve yeast in warm water. Combine all ingredients in a mixing bowl,
except add the flour a little at a time (it may take up to 2 1/2 cups of
flour). Beat until well mixed and mixture is stiff but not heavy.
Creamed Cottage Cheese should be heated to lukewarm.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
(
Standard bread dough feeling). Cover and let rise in a warm place until
doubled. Punch down and put dough in a bread pan, or arrange in a round
shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes
at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well
with salt. Makes 1 loaf.
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-
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--------- Recipe via Meal-Master (tm) v7.05
Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins, Breads, Dinner
Servings: 4
1
1/2 c Unbleached flour
ts Baking powder
2 tb Sugar
1/2 ts Salt
1/4 c Milk
3
3
1
2
/4 ts Dill weed
/2 c Margarine/butter, melted
/3 c Ricotta cheese
2
Large eggs
1/2 c Shredded zucchini
Heat oven to 400 degrees F. Line with paper baking cups or grease, 12
muffin-pan cups. Lightly spoon flour into measuring cup, level off. In
large bowl, combine flour, sugar, baking powder, salt and dill weed, mix
well. In medium bowl combine milk, margarine and eggs. Stir in ricotta
cheese and zucchini, beat well. Add to dry ingredients, stirring just until
moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full.
Bake at 400 degrees F. for 20 to 25 minutes or until golden brown.
Immediately remove from pan and serve.
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