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BREAD500.TXT
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--------- Recipe via Meal-Master (tm) v7.05
Title: Onion-Cheddar Bread
Categories: Breads
Servings: 4
2
1/2 c Unbleached all-purpose flour
pk Active dry yeast
/2 c Orange juice
1 c Whole wheat flour
1/3 c Warm water (110-115 degrees)
1/2 c Water
1
1
2
1
5
tb Butter or margarine *
tb Sugar
oz Shredded cheddar cheese
1
Env. onion soup mix
1 ts Salt
Melted butter or margarine
*
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~
Butter or margarine should be cut into small pieces.
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---- In medium bowl, combine flours and set aside. In large bowl, dissolve
yeast in warm water. Add orange juice, water, butter, onion recipe soup
mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in
enough of the remaining flour mixture until soft dough is formed and it
pulls away from the sides of the bowl. Turn dough onto lightly floured
board, then knead until smooth and elastic, about 10 minutes. Cover and let
rise in warm place until doubled, about 1 hour. (Dough is ready if
indentation remains when touched) Preheat oven to 375 degrees F. Punch down
dough, then turn onto lightly floured board. Press into 10 x 8-inch
rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll
style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side
down. Brush with melted butter, then top with remaining cheese. Bake 45
minutes or until bread sound hollow when tapped. Remove to wire rack and
cool completely before slicing. Makes 1 loaf.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Parmesan Herb Muffins
Categories: Muffins, Breads, Dinner
Servings: 4
2 c Unbleached flour
1/2 ts Baking powder
1 tb Sugar
1/2 ts Baking soda
1
1
1
1
/2 ts Sage leaves, crumbled
/4 c Grated parmesan cheese
/4 c Butter/margarine, melted
1/2 c Chopped fresh parsley
1 1/4 c Butter/sour milk
1
Large egg
Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line
with paper baking cups. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour sugar, baking powder, baking soda, sage,
parsley and cheese, blend well. Add butter/sour milk, margarine and egg;
stir just until dry ingredients are moistened. Fill prepared muffin cups
2
/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick
inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS:
Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin
pan, line each with 2 paper baking cups to absorb moisture during baking.
Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs.
Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick
inserted in center comes out clean, rotating pan 1/2 turn halfway through
baking. Remove muffins from pan and immediatedly discard outer baking
cups. Cool 1 minute on wire rack before serving. Repeat with remaining
batter.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Pecan Cinnamon Muffins
Categories: Muffins, Breads, Breakfast
Servings: 4
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