A
Apple Cake
Apple Nut Bread
Apple Streusel Muffins
Apple Strudel
Apricot Pancakes with Cream
B
Banana Bread
Banana Nut Bread
Buttermilk Biscuits
Biscuits, Cinnamon
Biscuits, Garlic Herb
Biscuits, KFC Style
Blintz Loaf
C
Candy Cane Coffee Cake
Carrot Cake
Cinnamon Biscuits
Cinnamon Rasin Coffee Cake
Corn and Cheese Bread
Corny Onion Shortcake
Cranberry Apple Bread
D
Dinner Rolls
E
Egg Nog Sourdough Bread
F
Fruit Loaf
Fruit Pizza
Fry Bread
G
Garlic Bread
Garlic Herb Biscuits
H
Honey Gingerbread
I
Ice Cream Muffins
J
Joululimppa
K
KFC Style Biscuits
L
Lemon Poppy Seed Muffins
M
Morning Glory Muffins
N
Norvegian Pie
O
Oatmeal Honey Bread
P
Peach Kuchen
Pizza Dough
Pizza Pockets
Pumpkin Bread
Pumpkin Pound Cake
Pumpkin Roll
Q
Quinoa Corn Bread
R
Rolls
S
Strawberry Bread
Sour Cream Coffee Cake
Sour Dough Bread
Sour Dough Buns
Sourest Dough Starter
T
Three Cheese Bread
U
Upside-Down Orange Biscuits
V
Verenyky (filled dumplings)
W
Whole Wheat Apple Pancakes with Apple topping
X
Y
Yeast Bread
Yeast Rolls
Yeast Rolls II
Z
Zucchini Lemon Muffins
Apple Cake
4 cups apples, peeled
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 cup Crisco oil (or other vegetable oil)
2 eggs, beaten well
1/2 cup raisins (if desired) ((I never use the raisins))
1/2 cup nuts (if desired) ((I use pecans,but walnuts work wonderfully))
Grate apples and sprinkle with flour, sugar, soda, baking powder, and spices. Mix well. Pour on oil and eggs and mix till well blended. Stir in nuts and raisins. Bake in a greased and floured tube, Bundt or loaf pan at 350 degrees for 45 to 50 minutes. Serves 15 to 30 depending on the width of the slices and which pan you use to bake it in.
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Apple Nut Bread
2 1/2 cups flour
1 cup brown sugar
2 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1 cup raisins
1 can Musselman's Applesauce
1/2 cup plain nonfat yogurt
Mix dry ingredients together, then add applesauce and yogurt. Mix together if batter seems gradually add a spoonful or two of yogurt. pour into bread pan and cook at 325 for about an hour. Varriation:use pumpkin instead of applesauce.
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Apple Streusel Muffins
Makes 12
2 tablespoons all-purpose flour, plus 2 cups
1 tablespoon light brown sugar; plus 1/4 cup
3/4 teaspoon cinnamon
1 tablespoon butter or margarine, cut into small pieces
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
3/4 teaspoon vanilla extract
1/4 cup vegetable oil
1 large apple, peeled, cored, and coarsely chopped
Into a small bowl, sift together 2 tablespoons of the flour, 1 tablespoon of the brown sugar, and 1/4 teaspoon of the cinnamon. Whisk to blend and add the butter. Cut in with a knife until crumbly and set aside. Preheat the oven to 400 degrees F. Generously grease 12 muffin cups or line with papers. Into a large mixing bowl, sift the remaining 2 cups flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon, along with the granulated sugar, baking powder, baking soda, and salt. Whisk to blend thoroughly. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and vegetable oil. Make a well in the dry ingredients and pour in the egg mixture. Blend with a wooden spoon until a moist, lumpy batter is formed. Stir in the chopped apple. Spoon into the prepared muffin cups and sprinkle on the reserved streusel. Bake for 20 to 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes, then tilt the muffins on their sides or transfer them to the rack to complete cooling.
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Apple Strudel
6 cups (1.5 L) sliced tart apples
1/2 cup (125 ml) raisins
The zest of 1 lemon
1 cup (250 ml) sugar
2 tsp (30 ml) ground cinnamon
1 cup (250 ml) chopped almonds
10 leafs packaged phyllo dough
2 cups (500 ml) butter or margarine, melted
1 cup (250 ml) bread crumbs
Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds and set aside. Place a phyllo leaf on a large kitchen towel and brush with butter. Place a second leaf on top of the first and brush with butter. Repeat three more times, making a stack of 5 leafs. Combine the bread crumbs with 1/4 cup (60 ml) butter in a small saucepan and cook over moderate heat until lightly browned. Sprinkle a little less than half the bread crumbs on the buttered phyllo. Place half the apple mixture in a strip about 3 inches (8 cm) wide along the narrow edge of the phyllo. Lift the towel, using it to roll the phyllo around the filling. Use the towel to place the strudel on a greased baking sheet. Brush with butter and sprinkle with about 2 tablespoons of the crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400F (180C) oven for 20 to 30 minutes, until golden brown. Makes 2 strudels to serve 10 to 12.
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Mini Apricot Pancakes with Cream
1 cup self raising flour
1/2 tsp bicarb of soda
1 tbsp caster sugar
1 egg
1 1/3 cups buttermilk
3/4 cup cream, whipped
lemon rind shreds
Apricot Sauce
1 tbsp cornstarch
3/4 cup water
1/4 cup sugar
1 tsp finely grated lemon rind
415g can pie apricots
1. Sift flour and soda into bowl. Stir in the sugar, make well in center. Gradually stir in combined egg and buttermilk, mix ti a smooth batter.
2. Pour a tablespoon of batter into a heated, greased frying pan, swirl around pan to form a pancake about 8cm in diameter. Cook until pancake is bubbling on top and golden underneath, turn and cook other side. Repeat with remaining batter.
3. Serve warm pancakes topped with Hot Apricot Sauce and whipped cream. Decorate with lemon shreds, if desired.
Apricot Sauce:
Blend cornflour with water until smooth. Combine in saucepan with remaining ingredients. Stir over heat until sauce boils and thickens. Makes about 16 pancakes (serves 4-6)
Sauce can be made several days ahead, keep covered in fridge.
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Low-fat Banana Bread
4 Tbs (60 ml) butter or margarine, softened
1/4 cup (60 ml) applesauce
2 eggs
2 Tbs (30 ml) water
3/4 cup (180 ml) packed light brown sugar
2 to 3 medium bananas, mashed (about 1 cup/250 ml)
1+3/4 cups (425 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) grated nutmeg
1/4 tsp (1 ml) salt
1/2 cup (125 ml) chopped nuts (optional)
Beat the butter or margarine, applesauce, eggs, water, and brown sugar until smooth. Add the bananas and beat at high speed for 2 to 3 minutes. Add the flour, baking powder, baking soda, spices, and salt and mix well. Stir in the optional nuts. Pour into a greased 8x4x2 inch (20x10x5 cm) loaf pan and bake in a preheated 350F (180C) oven for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack. Makes one loaf.
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Banana Nut Bread
1/3 c shortening
1/2 c sugar
2 eggs
1 3/4 c flour
1 tsp baking powder
1/2 tsp salt
1 c mashed ripe banana
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with bananas' blending well after each addition. Stir in nuts
Pour into well greased 9x5x3 loaf pan. Bake @ 350 45-50 minutes or till done. Remove from pan; cool on rack. Wrap and store overnight
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Buttermilk Biscuits
3 Cups flour
1/2 teaspoon salt
1 Tablespoon Baking Powder
6 Tablespoons Cold Butter, Cut up
3/4 Cup Buttermilk
Place dry ingredients in a food processor fitted with a metal blade. Add Butter. Process until the butter and flour has the texture of coarse meal. Add the buttermilk and process for a few more seconds, or until the dough holds together. Turn out and need knead for a minute. Roll out to a 1/4 inch thickness. Use a cutter with a 2-2 1/2 inch rim. Arrange on a lightly greased cookie sheet. Bake at 450 degrees for 10-12 minutes.
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Cinnamon Biscuits
2 cups flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 cup cold margarine
1 cup milk
1/4 cup melted margarine
about a 50/50 mix of ground cinnamon and sugar to sprinkle on top
In a 3 quart mixing bowl combine dry ingredients. Cut in margarine with a fork until crumbly. Stir in milk until mixture is moistened (it will be sticky). Drop onto greased cookie sheets using a table spoon. leave about 1 inch between drops. Brush with melted margarine. Sprinkle with cinnamon sugar mix, to taste. Bake in a pre-heated oven at 425 for 10-12 minutes or until lightly browned. Makes about 20-24 biscuits. They are good microwave reheated on medium for about 30 seconds, and good with honey.
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Garlic-herb Biscuits
2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 t Garlic salt
1 t Heaping, parsley flakes
1 t Italian seasoning
Mix biscuit mix. water and cheese. Drop by large spoonfuls on greased baking sheet. Bake at 450 degrees 8 to 10 minutes. Mix melted margarine with seasonings and brush on biscuits while hot. Serve warm. Makes a dozen.
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Kfc Biscuits
2 c Self-rising flour
1 tb Sugar
1 c Milk
1/3 c Mayo
Combine flour, sugar, milk and mayo into smooth dough. Divide batter equally between 10 paper-lined cupcake wells and bake 350~ about 30 minutes or until golden brown.
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Blintz Loaf
1/4 cup butter, melted
1/2 cup who wheat pastry flour
3 ounces cream cheese
1/2 teaspoon baking powder
1 pound cottage cheese
4 tablespoons honey
3 eggs, lightly beaten
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
butter for the pan
cinnamon
Combine the butter, cheeses, and eggs in a blender or with an electric mixer. Add the lemon juice, vanilla, flour, baking powder, and honey. Pour into a buttered 8 x 8 inch baking pan. Dust with cinnamon. Bake in a preheated 325 degree F oven for 40 to 50 minutes or until nicely browned. Serve with sour cream or yogurt or a combination of both. Serves 6 - 8
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Candy Cane Coffee Cake
2 pkg active dry yeast
1/2 cup warm water
1 1/4 cup fat free milk (or you may use buttermilk or whole milk)
2 eggs
6 cups flour
1/2 cup butter, softened
2 tsp baking powder
2 tsp salt
1 jar seedless raspberry, strawberry or other red jam
1-2 cup powdered sugar and a little extra milk, for icing
In a large non-metal bowl (preferably a heavy ceramic one, but glass or plastic will do) dissolve yeast in warm water. Add milk, eggs, 2 1/2 cup of the flour, butter, sugar, baking powder and salt. Beat on low speed 30 seconds, and then on medium 2 minutes. Keep stirring in more flour until dough is handleable consistancy but still soft and a bit sticky.
Grease 3 cookie sheets or jelly roll pans and set aside. Knead dough on lightly floured surface until smooth and elastic, about 5-10 minutes. Divide it into thirds. To form the dough, take one third and roll it out into a rectangle a couple inches smaller than the cookie sheet and then put it into the pan. Spread a line of jam down the middle of the rectangle lengthwise from short side to short side. On the long sides of the rectangle to either side of the jam, cut slits in the dough about every half inch, not quite to the jam, creating a comb like effect. Fold the strips of dough over the filling, alternating sides. For example, first fold the bottom left strip over the filling. Then fold the bottom right one over that, so it overlaps a bit. Think braided look or lattice. Work your way all the way up to the top of the dough this way. When you're done, stretch the rope out a little being careful not to spill jam all over, and bend the top third or so over to make a candy cane shape. Repeat with other 2 portions of dough. Cover canes and let them rise in a warm place about an hour or until double and dent remains if you poke one.
Heat oven to 375, and bake canes 20-30 minutes until golden brown. Mix a bit of milk into powdered sugar until it becomes icing consistency, and drizzle some over coffee cakes. I like to add a couple drops of vanilla or almond extract to the icing, or use cream cheese icing. Serve canes warm or cool.
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Carrot Cake
3 c Flour
2 c Sugar
1 t Salt
1 t Soda
1 t Cinnamon
3 Beaten eggs
1 1/2 c Vegetable oil
2 c Grated carrots
1 sm Cn crushed pineapple
2 ts Vanilla
1 1/2 c Chopped pecans
Into a large mixing bowl sift dry ingredients. Add eggs, oil, carrots, & pineapple. Mix well. Add vanilla & pecans. Bake in tube pan or 6 1/2x 10 1/2-inch oblong cake pan for one hr. at 350 degrees.
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Cinnamon Biscuits
2 cups flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 cup cold margarine
1 cup milk
1/4 cup melted margarine
about a 50/50 mix of ground cinnamon and sugar to sprinkle on top
In a 3 quart mixing bowl combine dry ingredients. Cut in margarine with a fork until crumbly. Stir in milk until mixture is moistened (it will be sticky). Drop onto greased cookie sheets using a table spoon. leave about 1 inch between drops. Brush with melted margarine. Sprinkle with cinnamon sugar mix, to taste. Bake in a pre-heated oven at 425 for 10-12 minutes or until lightly browned. Makes about 20-24 biscuits. They are good microwave reheated on medium for about 30 seconds, and good with honey.
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low Fat Cinnamon Raisin Coffee Cake
1 package yellow or white LITE BETTY CROCKER CAKE MIX
2 tsp ground cinnamon
2/3 cup brown sugar (or less if you prefer)
1 apple, thinly sliced
1/2 cup raisins (golden are good)
4 egg whites
1 whole egg
1/2 cup slivered almonds
Make cake mix according to directions on package, except for eggs. Blend in 1 tsp cinnamon and raisins. Pour into cake tins sprayed with Pam. mix together 1 tsp cinnamon, brown sugar, and almonds. Mix together with a fork. Core and arrange apple slices carefully on top of batter in a pinwheel and sprinkle with brown sugar mixture. Bake at 350 for 30 to 40 minutes. 3 g fat, 220 calories
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Cuban Corn and Cheese Bread
Preheat oven to 350F
3 T + 1 T butter or margarine (separated).
1 c cornmeal, white or yellow
1 c flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 c buttermilk (or substitute plain yogurt)
2 medium eggs
4 T sugar
1 cup corn (if using canned, drain well).
3/4 - 1 cup sharp cheddar cheese
1/2 cup thinly sliced red onion
Oil a large cast iron skillet with a T of melted butter or olive oil. Mix well the cornmeal, flour, baking powder and soda, set aside. Stir well the buttermilk, eggs, sugar & remaining butter or oil in another bowl then pour into bowl with dry ingredients and barely blend together. Then add corn, cheese and onion, & barely stir in. Pour into prepared skillet. Bake 25-30 minutes Serve hot. Serves 8.
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Corny Onion Shortcake
8 1/2 oz. pkg. Corn muffin mix
1 large sweet onion, sliced thick
1/2 C butter or margarine (1 stick)
16 oz. can creamed corn
1 C sour cream or plain yogurt
2 C shredded cheddar cheese
Melt butter in frying pan and separate onion into rings, fry until soft but not overdone. While onions are cooking prepare corn muffin mix according to directions and spread in greased 9x13 baking dish. Mix remaining ingredients into sauteed onions and spread mixture over batter. Bake at 350 for 35 minutes. Let set 5-10 minutes before cutting
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Cranberry Apple Bread
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup sugar
1/4 cup egg substitute (Egg Beaters)
2 cups (about 2 large apple) apples, peeled and chopped
2 tablespoons butter or margarine, melted
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts, optional
1. Mix flour, baking soda, cinnamon and baking powder in a bowl, set aside.
2. Mix apples, sugar and butter in a bowl. Stir in egg substitute. Add flour mixture, stirring till moisteBatter will be thick.
3. Stir in cranberries and walnuts.
4. Spread batter in greased loaf pan (bread pan).
5. Bake at 350 degrees F for 1 hour, or until tested done with toothpick. Let stand in the pan 10 minutes. Remove from pan and cool on wire rack.
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Dinner Rolls
2 c warm water
2 pk active yeast
1/2 c sugar
2 ts salt
2 ea eggs, slightly beaten
1/4 c vegetable oil
5 1/2 c flour, divided
In a large bowl, dissolve yeast in warm water and let stand for 5 minutes. Stir in sugar, salt, eggs, and vegetable oil. Mix well. Add 3 cups of flour and mix well. Add remaining flour to make a stiff dough. Knead until smooth about 10 minutes. Place in a greased bowl and cover. Let rise for about 45 minutes (until doubled in size). Punch down and let rest for 10 minutes. Shape into dinner rolls, place on greased baking sheet with sides touching. Lightly butter tops after baking. Yield: 20
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Egg Nog Sourdough Bread
4 c Sourdough starter sponge
2 tb Honey
1 1/2 ts Cream of tartar
1 t Salt
3 Eggs
2 tb Butter, melted
1/2 ts Nutmeg
1 t Vanilla or rum -extract
4 c All purpose flour
Set your starter the night before by adding your sourdough start to 2 1/2 cups water and 2 1/2 cups all-purpose flour. Mix well. Sprinkle top with 1 teaspoon sugar. cover and let set overnight. Next morning take your original starter amount back out and return to the refrigerator for future use. To the 4 cups of starter sponge add the eggs and beat well. Add the melted butter, honey and vanilla. Stir until blended. Mix flour, salt, cream of tartar and nutmeg. Add to sponge a cup at a time. Knead until smooth. About 10 minutes. Put into a glass bowl that has been greased, turn once to get oil on both sides. Cover with a damp cloth and let rise until double in size. Beat down with fists and make into loaves. Put into 2 loaf pans, let raise again until double in size. Bake for 50 minutes at 375F or until done. Makes 2 loaves or 30 dinner rolls. Goes wonderfully with Thanksgiving Dinner and makes great turkey sandwiches.
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Fruit Loaf
1 cup flour
1/2 cup coconut
1/2 cup dried apricots (chopped)
1 cup milk
1 tbsp golden syrup
1/2 cup raw sugar
1/2 cup sultanas
1 cup allbran
1/2 cup walnuts (or slivered almonds)
put bran in milk. Add golden syrup, then stir into dry ingredients. Cook 180 C for 45 minutes in a loaf pan. Serve buttered slices.
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Fruit Pizza
1 15 oz. pkg refrigerated sugar cookie dough
1 8 oz. pkg. cream cheese
1/3 cup sugar
1/2 tsp vanilla
3-8 varieties of fruit (fresh is best)
2-4 tbsp fruit preserves
Slice cookie dough 1/8" thick and arrange overlapping to fill a 12 1/2" round pizza pan. Bake at 375 for 15 minutes. Cool Mix together cream cheese, sugar, and vanilla, and spread on cookie crust. Slice and arrange the fruit. Thin preserves with water and spread over top to glaze. Kiwi looks nice in the center...if you use canned fruit put on paper towel to drain off some juice first.
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Navajo Fry Bread
3 cups flour
3 tbsp lard or vegetable shortening
1 rbsp baking powder
1/2 tsp salt
3/4 cups warm water
lard or vegetable shortening for frying
honey or preserves
Measure the dry ingredients into a deep mixing bowl. Add the lard and mix with your fingertips until the lard is in small pea sized pieces. Add the water and knead at least 5 minutes until the dough is smooth and does not stick to the sides of the bowl. Cover with a dish towel and allow to rest for at least 30 minutes.
Melt enough lard or shortening in a heavy cast iron skillet so it is about 1" deep. Heat until it is about 350F or until the surface shimmers. When hot enough, a small drop of dough will float to the surface and brown. Shape the dough into rounds about 6-8" in diameter and about 1/4" thick. Many cooks make a hole in the center of the bread with their finger. Drop into fat, one at a time, and brown on both sides, turning only once. Serve hot with honey or preserves. Makes 4-6
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Garlic Bread
1 loaf fresh french bread or french rolls
1 cup Best Foods (Hellmans) Mayonnaise (do NOT use low fat, it won't work)
1/2 cup grated parmesan cheese
1 tsp garlic powder (to taste)
Split bread like for a sub sandwich. Mix mayo, parmesan, and garlic. Spread on cut surface of bread and bake at 350 until edges and curves are golden. You really have to try this recipe before judging it, it's really good even if this recipe sounds a bit odd and it's always a huge hit with my family.
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Garlic-herb Biscuits
2 c Biscuit mix
1/2 c Cold water
4 tb Grated sharp Cheddar cheese
1 oz Margarine, melted
1 t Garlic salt
1 t Heaping, parsley flakes
1 t Italian seasoning
Mix biscuit mix. water and cheese. Drop by large spoonfuls on greased baking sheet. Bake at 450 degrees 8 to 10 minutes. Mix melted margarine with seasonings and brush on biscuits while hot. Serve warm. Makes a dozen.
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Honey Gingerbread
1 egg -- beaten
1 cup sour cream
1 cup honey
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ginger -- ground
1/2 teaspoon cinnamon
1/4 cup vegetable oil
Preheat oven to 350 degrees. In small bowl, beat sour cream and honey. Blend into beaten eggs. Sift together dry ingredients. Mix the wet and dry mixtures together and beat well. Blend in oil. Bake 30-40 minutes or until done in center. Cool on rack 5 minutes. Remove from pan. Serve warm with ice cream or whipped cream.
Recipe By : The Pennsylvania State Beekeepers Association
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Ice Cream Muffins
1 1/2 c Pillsbury self-rising flour .or regular flour and add 1 .Tbsp baking powder and 1 .tsp salt
2 c Very soft vanilla ice cream
1 Egg
2 tb Oil
Measure flour and ice cream into mixing bowl. Mix only until dry ingredients are moistened. Fill well greased muffin cups three-fourths full. Bake at 450 degrees for 20 to 25 minutes until golden brown. Note: You may vary the flavor of ice cream and create different flavored muffins. For variation, add 1/2 cup chocolate chips and 1/2 cup chopped nuts in batter. Sprinkle with cinnamon and sugar.
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Joululimppa (finnish Holiday Rye Bread)
2 c Buttermilk
1/2 c Molasses
1/4 c Butter or margarine
2 ts Salt
1 t Fennel seeds
1 t Caraway seeds
2 tb Dry yeast
1/2 c Warm water
Grated rind of 1 orange
1 c Rye flakes or wheat germ
2 c Dark or light rye flour
3 1/2 To 4 1/2 cups uncleached -white or whole wheat flour
Glaze:
1 tb Molasses
2 tb Water
Similar to Swedish rye. Can be toasted. Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts. Set aside to cool. Dissolve the yeast in the warm water. Let it stand for 5 minutes until the yeast bubbles. ((My comment: whisk in some flour and molasses to nourish the yeast.)) Add the yeast to the cooled buttermilk mixture along with the grated orange rind, rye flakes or wheat germ, and rye flour. Beat well until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a time, until the dough will not readily absorb more flour. The dough will be rough.
Flour a work surface with the remaining wheat flour and turn the dough out onto it. Cover the dough with a damp cloth and let it rest for 15 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not require as vigorous or lengthy a kneading). Gently knead the dough for 5 to 10 minutes until smooth. Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter. Cover it and let it rise, in a warm spot, until doubled in size, about an hour. Punch down the dough and gently knead it for one minute. Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets. Cover and let rise until almost doubled in size, 45 minutes to an hour. Preheat the oven to 375 degrees. Combine the water and molasses, brush the tops with half of this mixture to glaze. Then lightly pierce the loaves all over with a fork. Bake for 35 to 45 minutes, until the bread sounds hollow when tapped on the bottom. While the bread is hot, brush it with the remaining glaze. Remove the loaves from the pans and cool on racks. Yields 3 loaves.
From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990. Posted by: Karin Brewer, Cooking Echo, 7/92 From: Steve Herrick Source: [prego]
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Kfc Biscuits
2 c Self-rising flour
1 tb Sugar
1 c Milk
1/3 c Mayo
Combine flour, sugar, milk and mayo into smooth dough. Divide batter equally between 10 paper-lined cupcake wells and bake 350~ about 30 minutes or until golden brown.
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Lemon Poppy Seed Muffins
1/4 c Vegetable oil
1 c Milk
2 Eggs
1 pk Lemon instant pudding and - pie filling (4 serv. size)
2 c Biscuit baking mix
1/4 c Poppy seed
1/4 ts Grated lemon peel
Glaze
2/3 c Confectioners' sugar
3 1/2 ts Lemon juice
MUFFINS: Heat oven to 375 degrees. Grease bottom and sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix oil, milk, eggs and pudding and pie filling with fork until well blended. Stir in baking mix, poppy seed and lemon peel; blend thoroughly. Divide batter equally among cups. Bake 25 to 30 minutes or until light golden brown. Cool 10 minutes; drizzle with Glaze. GLAZE: Mix confectioners' sugar and lemon juice (actually, 3 to 4 teaspoons) until mixture is smooth. Use as directed above.
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Morning Glory Muffins
In a large bowl mix:
2 cups flour
3/4 cup honey
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
stir in:
2 cup grated carrot
1/2 cup raisins
1/2 cup shredded coconut
1 apple, peeled and grated
in another bowl, beat together:
3 eggs
3/4 cup veggie oil
2 tsp vanilla
Stir second bowl's stuff into flour mixture until just combined. Spoon into muffin cups , filling to the top. bake at 350 for 20-22 minutes. makes 12-14 large muffins
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Norvegian Pie
1 1/2 cups sugar
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla
2 cups apples, diced (2 large unpeeled apples)
1 cup chopped pecans or walnuts
Combine sugar, flour, baking powder, and salt. Mix well. Add eggs, unbeaten, vanilla, apples, and nuts. mix until all dry ingredients have been moistened. This is a very stiff dough. Spread evenly in 2 greased 8 inch pie plates or 1 9x12 inch pan, and bake at 350 for 30-35 minutes
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Oatmeal Honey Bread
2 c Oatmeal, uncooked -(e.g., Quaker's Old -Fashioned Oatmeal)
2/3 c Honey
2 tb Salt
3 tb Butter (or margarine)
1 c Water, boiling
2 pk Yeast (dry), active
1 c Water, lukewarm
2/3 c Milk
5 c Flour, unbleached -(up to 6 C -- may -substitute up to 2 C -whole wheat)
Oil
Put the oatmeal, honey, salt and butter in a large mixing bowl. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally. Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes. Add the yeast mixture to the oats and honey mixture. Mix in the milk and stir well. Stir in the flour, 1/2 cup at a time. When the dough is too stiff to stir, pour it out onto a well-floured surface and knead it firmly, adding a little flour if necessary. Knead it until the dough is smooth and elastic (about 6-8 minutes). Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough. Cover with a damp cloth and place in a warm, cozy, humid place. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 1 1/2 hours, or until the dough has doubled in bulk. Punch down the dough and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place. Bake at 350 F for 35-40 minutes, or until loaves sound hollow when tapped. Cool on a bread rack for about ten minutes.
NOTES:
* A yeast bread for people who like oatmeal. Yield: makes 2 loaves.
* Instant and quick-cooking oatmeal is not satisfactory in this recipe. Besides the ubiquitous Quaker oats, you can use any commercial rolled oats or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in step 1.
: Time: 30 minutes preparation, 4 1/2 hours waiting time.
: Harry S. Delugach : University of Virginia, Dept. of Computer Science, Charlottesville, VA :
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Peach Kuchen (German Peach Cake)
1 1/2 c. sifted flour
1/2 teaspoon salt
1/2 cup butter
1/3 cup sour cream
4 cups sliced peaches
3 egg yolks
1 cup sugar
Mix 1 1/4 c. flour and 1/4 tsp. salt. Cut in butter until the size of peas. Stir in 2 tablespoons sour cream. Press mixture into 8" x 8" pan. Bake at 375 degrees (F) for 20 minutes. Spread peaches on baked crust. Mix remaining ingredients (1/4 c. flour, 1/4 tsp. salt, 3 tablespoons plus 1 teaspoon sour cream, 3 egg yolks and 1 cup sugar) and pour over peaches. Bakes at 375 an additional 35-40 minutes or until firm. Serve with whipped cream.
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Pizza Dough
1+1/4 cups (300 ml) all-purpose flour
1 package (1 Tbs, 15 ml) fast-rising yeast
1/2 tsp (2 ml) sugar
1/4 tsp (1 ml) salt
1/2 cup very hot water
Combine 1 cup (250 ml) of the flour along with the remaining ingredients in a mixing bowl. Stir the ingredients together, adding enough additional flour to make a soft dough. Knead the dough on a floured surface until smooth and elastic, about 5 minutes. Cover the dough with the inverted mixing bowl and allow to stand for 15 to 20 minutes. Makes one 12-inch pizza crust.
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Pizza Pockets
1-2 cans refridgerated biscuits or 1 batch biscuit dough of choice (do not use flaky style canned biscuits or drop biscuits)
1 jar spaghetti or marinara sauce (not chunky style)
2-3 cups shredded mozarella cheese
pepperoni, cooked ground beef, mushrooms, whatever filling you'd like, at least 1 cup
Heat oven according to directions on biscuits. Lightly grease a cookie sheet (lined with foil if you like since burned cheese is a real pain to get off). For each pizza pocket, flatten one biscuit into a circle. Imagine a line down the center, which will be the fold. On one half, add a small spoonful of sauce, sprinkle with as much cheese as you think you can get away with, and top with whatever pizza toppings you like. Fold other half of dough over fillings and seal by pinching around the edges or squishing with a fork. May help to wet edges of dough a bit, especially if you're using home-made biscuits. Bake according to biscuit directions until golden. Keeps well in the fridge, sealed in a ziplock bag or tupperware and makes good lunches.
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Pumpkin and Poppyseed Muffins
Wet Mix:
1/2 C Pumpkin -- cooked, mashed
1/2 C Milk
4 1/2 Oz Butter Or Margarine
3/4 C Sugar
1 Egg
1/3 C Poppy Seeds
Dry Mix:
2 C Flour, Self-Rising
Preheat oven to 375oF, prepare pans. Cream butter & 1/2 cup sugar, add egg & beat until light & creamy. Add milk then fold in pumpkin, p/seeds then flour. Spoon into pans & sprinkle each muffin with the remaining sugar. Bake for 25 mins. Makes 12.
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Pumpkin Bread
1 1/2 cups golden brown sugar
1 cup cooked or canned pumpkin pur�e
2/3 cup vegetable oil
2 eggs
1/4 cup water
2 cups all-puropose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup raisins
1/2 cup chopped walnuts or pecans
Preheat oven to 350. Grease 9 x 5 x 3-inch loaf pan. In a large bowl, combine sugar, pumpkin, oil, eggs, and water; blend well. Combine flour, soda, salt, nutmeg, cinnamon, and ginger; stir into pumpkin mixture. Stir in raisins and nuts. Scrape into loaf pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Remove from pan; coll on rack. Makes 1 loaf
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Pumpkin Pound Cake
2 3/4 Cup Sugar
1 1/2 Cup Butter, softened
1 teasp Vanilla extract
6 Eggs
1 Cup Pumpkin, cooked and mashed
3 Cup Flour
1/2 teasp Baking Powder
1/2 teasp Ginger, ground
1/2 teasp cloves, ground
1/2 teasp Salt
3/4 teasp Cinnamon, ground
1 Cup Pecans, chopped (optional)
Cream together butter and sugar with electric mixer. Add vanilla and then eggs one at a time, mixing after each addition. By hand stir in the dry ingredients alternately with the pumpkin. I then folded in chopped pecans (the recipe did not call for them.) Spoon into a 12 Cup bundt pan/tube pan or 2 loaf pans that have been greased and lightly floured. Bake 350 F 60-70 minutes. Cool in pan 15 minutes before removing.
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Pumpkin Roll
3 eggs
1 cup granulated sugar
2/3 canned pumpkin
1 T. lemon juice
3/4 c. flour
1& 1/2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
Cream Cheese filling:
1&1/2 cups powdered sugar
1 8oz. pkg. cream cheese, softened (can use lowfat)
1/4 cup margarine, softened
3/4 tsp. vanilla
Heat oven to 375 degrees. Line a jelly roll pan (15&1/2 in. X 10&1/2 in. X 1 in.) with waxed paper. Beat eggs in a large bowl on high speed 5 minutes, or until very thick and lemon colored. Gradually beat in granulated sugar and pumpkin until blended. Then gradually add flour, baking powder, cinnamon, and salt, beating just until batter is smooth. Pour evenly into lined jelly roll pan. Bake 10 to 15 minutes or until toothpick inserted into center comes out clean. Immediately lay a clean dry towel on top of pan and flip the cake onto the towel. Carefully remove the waxed paper. It sticks around the edges a little but with care, will come off nicely. While hot, carefully roll cake and towel from the narrow end into a roll. Cool on a wire rack. Cream Cheese Filling: Beat together powered sugar, softened cream cheese, softened margarine, and vanilla on medium speed until smooth. When cake is cool, carefully unroll** and spread with Cream Cheese Filling. Re-roll cake and refrigerate until cooled. Slice into 1 inch slices to serve. Refrigerate any leftovers. ** Sometimes the cake tends to crack when unrolling. I usually just hide this when it is re-rolled by placing the crack on the bottom. NOTE: I usually find that if I make 3 separate cake recipes, and 2 filling recipes, that is enough filling. The filling tends to mush out the ends and become quite messy if you use a full recipe of the filling for one cake.
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Quinoa Corn Bread
2 c Corn meal
1 c Quinoa meal *
1 t Salt
1/2 ts Baking soda
1 1/2 ts Baking powder
1 tb Honey or brown sugar
1 lg Egg -- beaten
3 tb Butter or bacon fat, melted
2 1/2 c Buttermilk
OPTIONAL:
4 oz Canned chopped green chilies -OR- jalapeno-tomato-relish
Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.
Source: Ancient Harvest Quinoa recipe leaflet
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Traditional Rolls
1 package dry yeast
1 teaspoon salt
1/4 cup warm water (105-115�)
1 egg
3/4 cup milk, scalded + cooled
1/4 butter or margarine, soft
1/4 cup sugar
3 1/2 to 3 3/4 cups flour
Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, butter, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes (or use dough hook in heavy duty mixer for a couple minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 to 2 hours. (Dough is ready if impression remains).
Punch down dough. Shape bits of dough into 1 inch balls. Place 3 balls in each greased muffin cup. Brush with butter. Let rise 20 minutes before baking. Heat over to 400�. Bake rolls 15 to 20 minutes.
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Strawberry Bread
1 (10 oz.) pkg. frozen sweetened sliced strawberries
1/2 c. cooking oil
2 eggs
1-1/2 c. all-purpose flour
7/8 c. gran. sugar
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 c. chopped nuts
red food coloring
Defrost strawberries in unopened package in warm water. When defrosted, preheat oven to 350 degrees. Grease and flour one loaf pan. Beat eggs in a bowl until fluffy. Add cooking oil, granulated sugar, and defrosted berries. In another bowl, stir together flour, nutmeg, cinnamon, baking soda, and salt. Add strawberry mixture and mix just until blended. Add a little red food coloring if desired. Stir in nuts. Pour into prepared pan. Bake for one hour or until done.
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Sour Cream Coffee Cake
1/2 cup butter or margarine
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
pinch of salt
Preheat oven to 350 F. Grease and flour a Bundt or loaf pan. In separate bowl, mix together flour, baking powder and baking soda.
Cream butter and sugar until creamy. Add eggs (room temperature) and vanilla; mix well. Mix in sour cream. Add in flour mixture and mix until well combined.
Bake for 40 - 50 minutes.
Suggestion: Try layering batter with apples and brown sugar or a combination of cinnamon/sugar/nuts.
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Sourdough Bread
1 cup Sourdough starter
1 1/3 cups Warm water
5 To 6 c all-purpose flour or -a combination of All-purpose and whole wheat flours
1 tablespoon Salt
1 tablespoon Sugar
1 teaspoon Baking soda
Cornmeal to sprinkle on pans
THE SPONGE: Pour 1 cup of starter into a large ceramic mixing bowl. Feed and then refrigerate the remainder. Add to the starter in the mixing bowl, the warm water and about 3 c of flour. Beat vigorously with a spoon or wire whisk. Cover this sponge with plastic wrap and put it aside to work. This time period can be very flexible, but allow at least 2 hours and as many as 24. The longer it has, the more yeast there will be for the second rise and the more pronounced the sour flavor of the bread will be.
THE DOUGH: After sponge has bubbled and expanded, remove plastic wrap. Blend salt, sugar and baking soda into 2 c of flour. Mix this into sponge with large spoon. When dough begins to hold together, turn it out onto floured board and knead it for 3 or 4 minutes. Add flour as needed to make Continue kneading for another 3 or 4 minutes. Place the dough back in the bowl turning it to grease the top. Cover and let rise for 2 to 4 hours. If you want, you can skip the second rise in the bowl and proceed directly to the next step. SHAPING AND BAKING THE LOAVES: Knock down the dough and shape it into 2 long loaves. Place them on a cornmeal sprinkled cookie sheet, cover and let them rise for another 2 hours or so.
Toward the end of the rising period, preheat your oven to 450 F and begin heating a kettle of water on your stove. Just before you put them in the oven, slash the tops of your loaves diagonally with a knife 1/4" deep every two inches and brush with cold water. Place a baking pan on the oven bottom and put in 3 or 4 cups of boiling water. Put the loaves on the rack over the steaming water, close the oven and bake for about 25 minutes.
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Sourdough Buns
Yield: 12 servings
1 tb Dry yeast
1/3 c Sugar
1/2 tsp. Salt
1 c Sourdough starter
5 1/2 c Flour
1/4 c Butter
Dissolve yeast in 2 c lukewarm water. Add sugar, salt, starter, and flour. Cover; let rise to doubled. Roll out dough to 3/4 in thick. Cut with biscuit cutter. Dip both sides in butter. Place on well-greased baking pan. If touching will be soft, if not, will have crust. Let rise 15 min. Bake at 375 for 20 min.
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Sourest Dough Starter
1 package Yeast
1 tablespoon Vinegar
2 1/4 cups Warm water
1 teaspoon Salt
2 tablespoons Sugar
2 cups Bread flour
Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.
Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.
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Three Cheese Bread
3/4 c Water
3 c Bread Flour
2 tb Sugar
1 1/2 ts Salt
2 tb Margarine or Oil
1/2 c Shredded Swiss Cheese
1/3 c Creamed Cottage Cheese
3 tb Grated Parmesan Cheese
2 ts Regular Active Yeast
Place ingrediants in bread pan in the order recommended by the manufacturer. Don't use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry.
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Upside-down Orange Biscuits
1 AM Multigrain Biscuit Mix -- (one recipe)
2 tb Butter
1/4 c Maple syrup
3 tb Orange juice
1 t Grated rind
Combine last four ingredients; mix well. Pour about 1 1/2 tablespoons orange mixture into each well oiled cup of a 6-cup muffin pan. Make one recipe biscuits according to instructions on bag. Place one biscuit in each muffin cup. Bake at 400 degrees F. about 10 minutes. Invert pan on plate. Serve warm.
Source: Arrowhead Mills "The Natural Way to Start Your Day" tri-fold
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Varenyky (filled Dumplings)
5 c Unbleached all-purpose flour
1 t Salt 2 tb Butter
1 c Evaporated milk -- not Condensed milk
1/2 c Water -- as needed
Combine the flour and salt in a large bowl, forming a well in the middle. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth.
Cover and set aside. (This dough should be somewhat soft, since more flour will be added as the dough is rolled out.) Or, in a processor, combine the flour, salt, and butter, stirring a few times, then with the machine running, add liquids until a ball forms. Allow to rest for a few minutes and then process until smooth.
Place the dough in a lightly oiled bowl, turn, and cover for about 30 minutes. (It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature and then rolled out.) Place a fourth of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and again from the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a 3-inch biscuit cutter or wine glass, cut into rounds.
When done cutting, place 1 Tb of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork. Make sure each is sealed or the filling will come out when cooked. Place each of the dumplings on a floured cookie sheet, keeping the dumplings covered with a towel. Repeat with the remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large wide pot or Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes. Drain in a colander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking. Do NOT pile the dumplings on top of each other as this distorts their shape. If the varenyky are to be frozen, remove with a slotted spoon when they float to the top. DO NOT overcook.
To freeze. Place in the freezer on an oiled cookie sheet when tepid (lukewarm). When they are rigid, store in tightly sealed plastic bags.
TO SERVE: Varenyky may be poached, pan-fried or steamed, served as an accompaniment for meats or served with sour cream, chopped sauteed onions or fried bacon with a little bacon fat.
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Whole Wheat Apple Pancakes with Apple Topping
1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
1/8 tsp salt
1 tbsp sugar
1 cup nonfat buttermilk
1 egg, lightly beaten
2 tsp veggie oil
1/2 cup peeled, finely chopped apple
Vegetable cooking spray
Apple topping (recipie below)
Combine first 5 ingredients in a medium bowl; make a well in the center. Combine buttermilk, egg, anf oil, add to dry ingredients, stirring just until moistened. Stir in apple. For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray, spreading batter to a 4" circle. Cook pancakes until tops are covered with bubbles and edges look cooked, turn, and cook other side. Top pancakes with Apple Topping. Yields 10 4" pancakes
Apple Topping:
1/2 cup unsweetened applesauce
1/2 cup reduced calorie apple jelly
1/2 tsp apple pie spice
Combine all ingredients in a small saucepan. Cook over low heat until jelly melts, stirring occasionally. Yield: 1 cup.
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Yeast Bread
Makes 2 loaves
3/4 C sugar
2/3 C milk, warmed
2 packages yeast
1 t salt
3/4 C margarine
1 C flour
6 eggs
4 1/2 C flour
1 egg beaten with 1 t water
In a small bowl, combine the sugar and milk, then add the yeast. Let sit for a few minutes or until the mixture is foamy. Combine the yeast mixture with the salt, margarine and 1 cup flour and beat for 2 minutes. Add the eggs and beat 2 minutes more. Stir in two-thirds of the remaining flour. Knead in more flour until the dough is elastic and spongy. Let rise in a greased and covered bowl until doubled in bulk. Knead lightly into 2 balls. Place both on a greased cookie sheet and let rise again. Preheat oven to 350 F. Brush loaves with egg and water mixture to glaze. Bake for 10 minutes, then reduce heat to 325 F and continue baking for an additional 20 minutes.
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Yeast Rolls
6 c Flour
1/2 c Sugar
3 ts Salt
2 Egg whites
2 pk Yeast
2 1/4 c Warm water, 110 degrees
Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and add to flour mixture, then add egg whites. Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to keep dough from sticking) and let rise 1-1/2 hours, or until doubled in size. Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins . Let rise until doubled in size and bake in a 375 degree oven 10 to 12 minutes or until brown.
NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising. Take out of freezer at least 3 hours before baking, place in greased tin and let thaw and rise until doubled in size.
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Yeast Rolls
1 pkg active dry yeast
1/4 c warm water
1 c milk, scalded
1/4 c sugar
1/4 c shortening
1 tsp salt
31/2 c sifted all-purpose flour
1 egg
Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 11/2 c flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till double (11/2 - 2 hours)
Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise till double (30 - 45 minutes). Bake on greased baking sheet or in greased muffin pans at 400 degrees for 12 - 15 minutes
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Zucchini-lemon Muffins
2 1/4 c Flour, all-purpose
1/2 c Sugar, granulated
2 ts Baking powder, double acting
1 t Baking soda
1 1/2 c Zucchini - shredded
3/4 c Egg substitute
1/4 c Vegetable oil
2 tb Lemon juice
1 t Lemon peel - grated
Preheat oven to 350F. Line 12 2-1/2" muffing pans with paper baking cups; set aside. In large mixing bowl combine flour, sugar, baking powder, and baking soda; set aside. In medium mixing bowl combine remaining ingredients, stirring to combine; add to flour mixture and stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove from oven to wire rack and let cool.
Weight Watcher Exchanges: 1 Fat, 1/4 Protein, 1/4 Vegetable, 1 Bread, 40 Optional Calories. Per serving: 167 calories, 4 g. protein, 5 g. fat, 27 g. carbohydrates, 47 mg. calcium, 161 mg. sodium, 0 mg. cholesterol, 1 g. dietary fiber. Calories from fat: 25.6%
Original recipe from Weight Watchers "Simply Light Cooking". Conversion and additional nutritional analysis by Rick Weissgerber.
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