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BREAD500.TXT
1
1
1/2 ts Garlic, minced
c Mayonnaise
c Parmesan cheese, grated
1 lb Round sourdough bread
Butter
2 tb Fresh basil or 2t dried
1
Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in
large bowl. Arrange bread cut side up on large baking sheet. Butter bread.
Broil until crisp and brown. Spread parmesan mixture over cut sides of
bread. Broil until to is puffed and golden brown. Sprinkle with chopped
basil. Cut bread into wedges and serve. Source: Bon Appetit
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--------- Recipe via Meal-Master (tm) v7.05
Title: LIGHT AND FLUFFY WAFFLES
Categories: Breads
Servings: 5
2
EGGS
1/4 c MILK
/4 c OIL OR MELTED SHORTENING
1/2 c FLOUR
3/4 c CHOPPED PECANS (OPTIONAL)
1 1/2 ts CINNAMON (OPTIONAL)
2 c PEL'D & DICED APPLES (OPT'L)
CRUMBLED BACON (OPTIONAL)
2
2
3
4 ts BAKING POWDER
/4 ts SALT
3 tb COCOA AND
2 tb CHOC CHIPS (OPTIONAL)
3
In large bowl beat eggs until light. Stir in milk and vegetable oil or
melted shortening. Sift together flour, baking powder and salt and add to
milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples,
bacon or cocoa and chocolate chips, if desired. Pour batter onto center of
hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food
and Wine Bulletin Board.
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--------- Recipe via Meal-Master (tm) v7.05
Title: BUCHTA (POPPYSEED BREAD)
Categories: Breads
Servings: 7
1
1
1
/2 lb Butter(1 cup)
/2 c Sugar
Cake compressed yeast OR
pk Active dry yeast + 1 tsp
c Lukewarm milk
6
1/2 pt Heavy cream (1 cup)
6 c Flour
Egg yolks
1
1
1 ts Salt
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---------------------------------FILLING----------------------------------
Melted butter 1/2 c Sugar
Vanilla
1
1/2 c Poppyseeds(ground,please)
Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating
until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture
and heavy cream;blend. Sift together flour and salt and add to egg yolk
mixture. Knead until the dough no longer sticks to your hands.(this can be
done in a mixer with a dough hook too.)Put the dough in a greased bowl,
cover and let rise until doubled in bulk. Divide dough into 7 balls. On a
floured surface, roll each ball into a rectangle 1/4" thick. Spread with
your favorite filling and roll up as you would a jelly roll. Place the
rolls on a greased cookie sheet(1 roll per pan), cover and let rise until
doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the
dough, brush with melted butter then mix poppyseeds and sugar together and
spread over the dough. Drizzle with melted butter to which some vanilla has
been added and then roll up. From *Prodigy's Food and Wine Bulletin Board,
from Linda Karner.-tnxc18b
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--------- Recipe via Meal-Master (tm) v7.05
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