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BREAD500.TXT
lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25
minutes, testing until a wooden pick comes out clean. Let me know if these
muffins are what you're looking for. I have more recipes if they're not.
Enjoy.......Susan MM Format Norma Wrenn npxr56b
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--------- Recipe via Meal-Master (tm) v7.05
Title: BREAD PUDDING..VHPK03A
Categories: Desserts, Chocolate, Breads, Puddings
Servings: 6
Bread; to fill dish 2/3 full
/3 c Sugar
tb Cocoa
2 c Milk
2 Eggs
1 ts Vanilla
2
2
Into a greased casserole dish break up enough bread to fill it 2/3 full.
Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed
together. Toss all together lightly ( to coat the bread). To 2 cups of milk
add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it
should just cover the pieces. Bake at 350 for about 45 minutes. Serve with
milk ...or with a lump of butter melting into the nice warm pudding. or
with Cool Whip, etc.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Altdeutxche Brotchen (Old German Muffins)
Categories: German, Breads, Desserts, Fruits
Servings: 4
3
/4 c Butter Or Margarine
Eggs; Large
ts Vanilla Extract
/2 ts Cinnamon
1/2 c Sugar
1 tb Rum
3 tb Milk
2 ts Baking Powder
1/4 c Almonds; Ground
1/4 c Raisins; If Desired
2
1
1
1/4 c Flour; Unbleached
tb Orange Rind; Grated
2
1
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix
cinnamon, baking powder, and flour. Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into greased
muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30
minutes, or until browned. Makes 18 muffins.
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--------- Recipe via Meal-Master (tm) v7.05
Title: WHOLE WHEAT SOURDOUGH
Categories: Breadmaker, Breads
Servings: 8
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ts Yeast
c Whole wheat bread flour
JUDY GARNETT PJXG05A
2 ts Wheat germ
1/2 ts Ginger
2 tb Olive oil
2
2
1
1/3 c Unbleached bread flour
1 tb Honey
1/2 c Whole wheat s/d starter (you
1 c Water ; (i use bottled h20)
2
2
2
2
tb Buttermilk powder
tb Vital wheat gluten
tb Lecithin
1/2
Margarine, room temp.
ts Salt ; lite
I used the whole wheat starter and experimented with your whole wheat bread
recipe in the DAK today. It turned out great. Basically, I just halved your
recipe and added a few things. My DAK is a 3 cup flour model, is yours? If
I'm using whole wheat or rye flour, I can add more flour because it doesn't
rise as much. Also, whenever I use whole wheat, etc. I add vital wheat
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