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BREAD500.TXT
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--------- Recipe via Meal-Master (tm) v7.05
Title: Pumpkin Oat Muffins
Categories: Breakfast, Breads, Muffins
Servings: 12
1
1
c Unbleached flour, sifted
ts Pumpkin pie spice
2 ts Baking powder
1/4 ts Baking soda
1
1
1
/2 ts Salt
/2 c Brown sugar, packed
/4 c Milk
3/4 c Canned, mashed, pumpkin
1
Large egg, slightly beaten
1/4 c Vegetable oil
1/2 c Raisins
1
c Quick-cooking oats
Crumb topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and
raisins in bowl; blend well. Add dry ingredients all at once, stirring just
enough to moisten. Spoon batter into grease 3-inch muffin-pan cups,
filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F.
oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly
or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached
flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl.
Mix until crumbly.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Quick Sticky Buns
Categories: Breads, Yeast
Servings: 24
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-----------buns------------
/4 c Butter
/4 c Sugar
pk Yeast
---------topping-----------
1/2 ts Cinnamon
tb Corn syrup
1 1/4 c Milk
3 1/4 c Flour
1 ts Salt
1
1
2
1
Egg
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1 c Brown sugar
3/4 c Butter
1 c Walnuts
1
2
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir
in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients
on low until ingredients are melted and combined. Divide topping between
muffin cups. Stir down batter. Drop into muffin cups. Cover and rise
until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins
on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three
minutes then invert on waxed paper.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Roggenbrot (Rye Bread)
Categories: German, Breads
Servings: 12
2
2
/2 c Molasses
1/4 c Rye flour; unsifted
pk Yeast; active dry
tb Sugar
1 1/2 c Milk; lukewarm
1 ts Salt
2 tb Butter
1
3
2 1/2 c Bread flour; unsifted
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white
flour by stirring until the dough is stiff enough to knead. Knead 5 to 10
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