|
Kathy/MA (11:06:40 am) : Good Morning
COFFEE BUNDT CAKE
1 Yellow Cake Mix
1 3.4 oz vanilla instant pudding
3/4 cup water
3/4 cup salad oil
1/2 tsp. butter flavoring
1 tsp vanilla
4 eggs
Mix all together, mixing one egg at a time. Beat 6 minutes on med-high
speed. Butter bundt pan well and sprinkle 1/4 cup
chopped walnuts in bottom of pan. Mix separately 1/4 cup sugar and 2 tsp.
cinnamon. Pour in layers of batter, then sprinkle 2
Tbls. of mixture and alternate. Sprinkle what's left on top. Bake at 350
degrees for one hour. Let stand for 10 minutes (no
longer) and dump onto serving plate.
----------------------------------------------------------------------------
Betsy (1:36:27 pm) : Hello - I'm sorry we missed you :(
I hope you can join us for tonight's chat - Just Loafing Around/Bread Recipe
Swap beginning at 9:00 pm EDST. And thanks for the yummy bundt cake recipe
Kathy!
----------------------------------------------------------------------------
Krausbaer TN (5:40:21 pm) : It worked, thanks Sigrun. To the faux sour cream
thing. Use amt. of fat-free Sealtest cottage cheese, (good product) you
desire. Put in processor with 1 tbs. fresh lemon juice. Good result. Cuts
down on fat, also.
----------------------------------------------------------------------------
Betsy (9:08:10 pm) : Suzie,
Here's one for you:
Mom's Super Steak Marinade
From: scorcora@cs.wisc.edu (Staci Corcoran)
Date: 4 Apr 1995 05:49:45 -0600
Organization: U of Wisconsin CS Dept
Newsgroups: rec.food.recipes
This is a very simple way to get very good, tender steak. Just take one
bottle of Italian dressing, one can of chunked or crushed pineapple.
Put them together in a container large enough (and small enough) to
cover your steak with the marinade. Marinate this for as long as
possible, preferably 24+ hours. It should turn brown a bit, since
you're breaking down the outer part of the meat, as you do in cooking.
Keep spooning the marinade over the meat while it's cooking. If you
choose to put marinade on again just before serving, make sure to cook
it, to kill the bacteria from the meat. This is _INCREDIBLE_ when grilled!!
Enjoy!! :)
----------------------------------------------------------------------------
CarolB,FL (9:16:47 pm) : Maybe if I post this one, someone will come on with
some for my bread machine!
CHEESE GARLIC BISCUITS
Recipe courtesy of Red Lobster Restaurants
2 CUPS BUTTERMILK BAKING MIX
2/3 CUPS MILK 1/2 CUP SHREDDED CHEDDAR CHEESE
1/4 CUP BUTTER OR MARGARINE, MELTED
1/2 TSP. GARLIC POWDER
1) PREHEAT OVEN TO 450 DEGREES FARENHEIT
2) COMBINE BAKING MIX, MILK, AND CHEESE WITH
WOODEN SPOON UNTIL SOFT DOUGH FORMS
3) BEAT VIGOROUSLY 30 SECONDS
4) DROP DOUGH IN HEAPING TEASPOONFULS ONTO AN
UNGREASED COOKIE SHEET
5) BAKE 8-10 MINUTES UNTIL GOLDEN BROWN
6) COMBINE MELTED BUTTER AND GARLIC POWDER;
BRUSH OVER WARM BISCUITS BEFORE REMOVING
FROM COOKIE SHEET
7) SERVE WARM; YIELD=10 TO 12 BISCUITS
----------------------------------------------------------------------------
CarolB,FL (9:39:00 pm) :
Title: Turkey Stuffing Bread
Categories: Breadmaker, Holidays
Yield: 1 loaf
-----------------------SMALL LOAF------------------------
2/3 c Water
1 sm Egg
2 tb Butter/margarine
1/4 c Diced onion
1 1/2 ts Brown/white sugar
1/3 ts Salt
1/4 ts Black pepper - coarse
2/3 ts Dry sage
2/3 ts Celery seeds
1/2 ts Poultry seasoning
1/2 c Cornmeal
1 2/3 c Bread flour
1 ts Yeast
Flour equivalent: 2 + cups
-----------------------MEDIUM LOAF------------------------
1 c Water
1 lg Egg
3 tb Butter/margarine
1/3 c Diced onion
2 1/4 ts Brown/white sugar
1/2 ts Salt
1/3 ts Black pepper - coarse
1 ts Dry sage
1 ts Celery seeds
3/4 ts Poultry seasoning
2/3 c Cornmeal
2 1/2 c Bread flour
1 1/2 ts Yeast
Flour equivalent: 3 + cups
-----------------------LARGE LOAF------------------------
1 1/3 c Water
2 sm Eggs
4 tb Butter/margarine
1/2 c Diced onion
1 tb Brown/white sugar
2/3 ts Salt
1/2 ts Black pepper - coarse
1 1/3 ts Dry sage
1 1/3 ts Celery seeds
1 ts Poultry seasoning
1 c Cornmeal
3 1/3 c Bread flour
2 ts Yeast
Flour equivalent: 4 1/3 cups
SOURCE: The Bread Machine Cookbook III by Donna
Rathmell German, copyright 1992, ISBN #1-55867-058-3.
Load machine according to manufacturers directions.
It is delicious to stuff a turkey with as well as
using it as a side dish.
Cycle: White, sweet; NO timer (egg).
Setting: Medium.
----
----------------------------------------------------------------------------
Betsy, NY (9:41:28 pm) : I haven't tried this but I bet with all the sugar
you need to use the light cycle
Subj: Strawberry-Banana Bread
94-03-19 11:39:23 EST
From: EBWATERS
From: MODEL22
Posted on: America Online
This is for a medium size loaf.
1/3 cup milk
1/3 cup mashed strawberries
1/3 cup mashed bananas
1 1/4 Tbs margarine
1 1/4 tsp. sugar
1 1/4 tsp. salt
2 Cups Bread Flour
1 1/2 tsp yeast.
* For best results start w/ yeast and place all dry ingredients in first.
Because of the strawberries the bread will look like whole wheat when
finished.
----------------------------------------------------------------------------
Betsy, NY (9:43:30 pm) :
From: tailgate2@aol.com (Tailgate2)
Newsgroups: rec.food.cooking
The Ultimate Bread Machine Cookbook by Tom Lacalamita
Sun-Dried Tomato Herb Bread Sticks
These crunchy bread sticks are reminiscent of the sun-ripened flavor of
summer tomatoes. Great with Italian cheese, salami, and Chianti for a
light al fresco supper.
2 1/4 teaspoons Active dry yeast
3 Cups Bread flour
1 teaspoon salt
1 teaspoon dried oregano
1 Cup, plus 2 Tablespoons water
1/4 Cup coarsely chopped sun-dried tomatoes
Add ingredients as stated in owner's manual. Set bread machine on
dough/manual setting. At the end of the program, press clear/stop. To
punch dough down, press start and let knead for 60 seconds.
*If your bread machine does not have a dough/manual setting,* follow
normal bread making procedure, but let dough knead only once. At the end
of the kneading cycle, press clear/stop. Let dough rise for 60 minutes,
checking after the first 30 minutes to make sure dough does not overrise
and touch the lid. Press start and let machine run for 60 seconds to
punch dough down. Press clear/stop. Remove dough and let rest 5 minutes
before hand-shaping.
Hand-Shaping Technique: Preheat oven to 375ƒ F. Cut dough in half. On
lightly floured work surface, roll out dough with a floured rolling pin
into a 1/4 inch thick rectangle. Cut lengthwise into 1/4 inch wide
strips, 8 inches long. Carefully place on lightly greased baking pans.
Bake approximately 20 minutes or until just beginning to brown. Remove
from oven and cool on wire rack.
----------------------------------------------------------------------------
Betsy, NY (9:51:04 pm) : Leti - here's one, but it's a large loaf
Cheese Bread
Recipe By : Dak recipe
Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine
3 C Bread Flour
1/4 C Dry Milk -- powder
1 Tbsp Butter
1 Tsp Salt
2 Tbsp Sugar
1 1/4 C Warm Water
2 C Cheddar Cheese -- 6 oz
This is one of the recipes from the DAK book that really come out good.
I am sending it for the benifit of those without the book. I have made
this in my Welbilt and my sisters Hitachi, both with excellent results.
Formatted into MasterCook II by Reggie Dwork reggie@netcom.com
----------------------------------------------------------------------------
Bubbles, NH (9:53:09 pm) :
HONEY FRENCH BREAD
3 cups bread flour
1 tablespoon+ honey
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1 1/8 cups water (1 cup plus 2 tablespoons)
1 package yeast (2 1/4 teaspoons)
Place ingredients in your bread machine as the manufacturer suggests. Heat
the water to
77-95 degrees.
Now comes the part where most of you will think Iím nuts! I set the bread
machine of
manual so that it will knead the dough and let it rise. Then I put it in a
greased loaf pan,
the shape of a traditional loaf and let it rise again. I bake it in the
ìovenî for 35-40 min.
at 350 degrees. Brush a little melted butter on the top, this keeps the
crust soft.
----------------------------------------------------------------------------
Betsy, NY (10:06:07 pm) : Carol - I wonder if these would be like the school
rolls?
Subj: Super fast yeast rolls
Wonderfully delicious yeast rolls in a lot less time!
Refrigerator Yeast Rolls
2 and 1/2 C. water (lukewarm)
3 pkg. dry yeast (RapidRise type)
1 C. sugar
1/2 C. Peanut oil
7 and 1/2 C. bread flour
2 eggs
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
Mix yeast with 1/2 C. water. Mix in other 2 C. of water and oil, eggs,
sugar, baking powder, salt and baking soda. Then mix in flour - knead well.
Let rise one hour.
Shape into rolls or loaves.
Let rise one hour.
Bake at 350 degrees for 15 min. or until well browned.
Keeps well stored in zip lock bags in refrig. after baking.
Enjoy!!!! :) :) :)
----------------------------------------------------------------------------
Kathy/MA (10:07:23 pm) : OUTBACK BREAD
Mix 3 pkg. yeast, 1T. sugar and 1/2 c. warm water.
Mix 1/2 c. molasses, 1T. salt, 2T. oil and 1 c. warm water.
Add to above mixture and add 2 c. rye flour and 2 1/2-3 c. regular flour.
Mix and knead, let rise until double. Punch down and shape into 2 round
loaves.
Place on cookie sheet dusted with cornmeal. Let rise until double and bake
at 375` for 35-
40 minutes
----------------------------------------------------------------------------
Velma, TN (10:07:34 pm) : That recipe sounds very much like Angel Biscuits,
and my family really likes them.
----------------------------------------------------------------------------
Jude (10:09:55 pm) : I just stopped by to leave my favorite Bread recipe,
but I can't stay, have to get my daughter to bed. Have a nice weekend.
* Exported from MasterCook *
Herb Peasant Bread
Recipe By : Taste of Home
Serving Size : 12 Preparation Time :0:00
Categories : Breads Herb Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup onion -- chopped
3 tablespoons butter
1 cup & 2 tbs skim
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 package dry yeast
3 1/2 cups flour
Saute onion in butter until tender. Cool. Place in large bowl with milk,
sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough
remaining flour to make a soft dough. Knead until smooth and elastic, 6-8
minutes. Place in greased bowl turning once to grease top of dough. Let rise
45 minutes until double. Punch down, shape into ball and place on greased
cookie sheet. Cover, let rise until double. Bake at 375 degrees for 25-30
minutes. Remove to wire rack. Brush with melted butter. Cool.
- - - - - - - - - - - - - - - - - -
NOTES : This is best when made in the summer, using fresh herbs. Be
adventurous, use any combination of fresh herbs, about 2 tbs. of each. You
can also add some parmesan cheese for a different flavor.
----------------------------------------------------------------------------
Kathy/MA (10:10:37 pm) : ENGLISH MUFFIN BREAD
2 1/2 - 3 cups flour
1 pkg. active dry yeast
1 1/4 cup water
1 Tbs. sugar
1/2 tsp. salt
cornmeal
In mixer bowl, combine 1 cup flour and yeast. Set aside. In saucepan, heat
water, sugar
and salt until 115*F to 120*F; stir to dissolve sugar. Add to dry mix. Beat
on low speed
for 1 minute, then 3 minutes at high speed. By hand, stir in enough flour to
make a soft
dough. Shape into a ball and place in a greased bowl. Cover; let rise until
double. Punch
down. Let rest 10 minutes. Grease a 1 quart casserole; sprinkle with
cornmeal. Place
dough in bowl and sprinkle with cornmeal. Cover and let rise until double,
30 to 45
minutes. Bake at 400*F for 40 to 45 minutes
----------------------------------------------------------------------------
Betsy, NY (10:11:24 pm) : Angel Biscuits (no rising necessary)
1 each Cake yeast
3 teaspoons Baking powder
2 tablespoons Lukewarm water
4 tablespoons Sugar
5 cups Plain flour
1 teaspoon Salt
1 teaspoon Soda
1 cup Shortening
2 cups Buttermilk
Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients.
Cut in shortening, add buttermilk, then add yeast mixture. Stir until all
flour is dampened. Knead on floured board a minute, roll to desired
thickness, and cut with a biscuit cutter.
Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and
used about a week. Mrs. Leslie M. Smith
----------------------------------------------------------------------------
Kathy/MA (10:13:55 pm) : CINNAMON CUSTARD SWIRL BREAD
5 to 5 1/2 cups of all-purpose flour
2 packages active dry yeast (2 tablespoons)
1 3oz package of egg-custard mix
1 teaspoons of salt
1 cup milk
1/2 cup of water
1/4 cup, plus 2 tablespoons, butter or margarine
2 eggs
1/2 cup, plus 1 1/2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cinnamon
Combine 2 cups flour, yeast, custard mix and salt in a large mixing bowl.
Mix well. Heat
milk, water and 1/4 cup butter in saucepan until warm (120 to 130 degrees,
butter need
not be melted). Add milk mixture and eggs to flour mixture. Blend at low
speed until
moistened, then for 3 minutes at medium speed.
By hand, stir in enough remaining flour to make a firm dough. Knead on
floured board
until smooth and elastic (5 to 8 minutes). Place in greased bowl, turning to
grease top.
Cover and let rise in warm place until doubled in bulk (about 1 hour).
For filling, combine 1/2 cup sugar and 1 tablespoon cinnamon, and set aside.
Punch dough
down and divide into two parts. On lightly floured surface, roll each half
to a 14 by 7 inch
rectangle. Spread each with 1 tablespoon softened butter and sprinkle with
sugar and
cinnamon filling. Roll up tightly, pressing dough into roll with each turn.
Pinch ends and
edges to seal.
Place in greased 9 by 5 inch loaf pans. Cover and let rise in warm place
until doubled in
bulk (about 1 hour). Bake at 375 degrees for 35-40 minutes. Brush tops with
melted
butter and sprinkle with mixture of 1 1/2 tablespoons of sugar and 1
teaspoon of
cinnamon. Remove from pans and cool on rack. This bread makes great French
Toast.
Recipe shared by Carrie Riggs, innkeeper of 1874 Stonehouse on Mulberry Hill
B & B.
----------------------------------------------------------------------------
Betsy, NY (10:17:46 pm) :
Bisquick Banana Nut Bread
Recipe By : germaine@news.cs.columbia.edu (Germaine L'Eveque)
3 C Bisquick. Baking Mix
1/3 C Sugar
2 Eggs
1/2 C Milk
1 C Banana -- ripe, mashed, about 2 med
1/4 C Walnuts -- chopped
Preheat oven to 350 deg F. Grease & flour a 9x5x3" loaf pan. Beat all
ingredients in large mixing bowl on low, scraping bowl constantly. Beat on
medium, scraping bowl occasionally, for 3 min. Pour batter into prepared
pan. Bake 55-60 min or until tester inserted in center comes out clean. Cool
10 min in pan. Remove from pan. Cool completely before slicing.
----------------------------------------------------------------------------
Kathy, IN (10:20:59 pm) : Here's a Hawaiian Sweet Bread Recipe my family
loves- I make it in a casserole dish and slice it horizontally like a
hambureger bun . then I make a big mushroom and swiss cheese bureger with
golden mushroom soup and mushrooms and swiss cheese on top of a big burger:
1.5 lb. loaf
3/4 c. pineapple juice
1 egg
1/4 c. milk
4T. butter
1t. vanilla (or coconut extract)
1/4 t ginger
1/2 t. salt
1/3 c sugar
1/2 c potato flakes
3 c. bread flour
1T. vital gluten -opt.
1 1/2 t bread maker yeast
use sweet, or white light setting
----------------------------------------------------------------------------
Kathy, IN (10:27:39 pm) : Try this one-
Cranberry Walnut Bread
1.5 lb.
1 1/8 c. water
3T applesauce
1/4 c oil
2T. sugar
3/4 t
salt
3/4 c. walnut meal
3 c. bread flour
2 t. nonfat dry milk
1 1/2 t bread machine yeast
1/2 c craisins- dried cranberries, I get them at a bulk type grocery
white, or seet light to medium cycle
----------------------------------------------------------------------------
Kathy/MA (10:28:47 pm) : This bread is to die for! Excellent.
GREEN TOMATO BREAD
Beat together:
3 eggs
3/4 cup sugar
3/4 cup brown sugar
1 cup olive oil
1 tsp. salt
1 Tbs. vanilla
2 cups grated and drained green tomato.
Mix together:
3 cups flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup raisins
1 cup chopped walnuts
Gradually stir the dry ingredients into the wet ingredients. If too watery,
add additional
flour. Pour the mixture into two well greased bread pans. Bake at 350*F for
approximately 45 minutes.
----------------------------------------------------------------------------
Betsy, NY (10:29:54 pm) : Hi Marie :)
Cranberry-Orange Bread Machine Made
1 Pkg Yeast
2 1/2 C Bread Flour
1 Tsp Salt
1 Tbsp Nonfat dry Milk -- powder
4 Tsp Applesauce, Unsweetened -- * see note
1 C Cranberries -- fresh, chopped
1 C Orange Juice
Add all the ingredients in order.
I select thin crust and start the machine.
- - - - - - - - - - - - - - - - - -
NOTES : NOTE: I use applesauce to lower the fat count. The standard recipe
calls for 4 tsp butter or margarine.
I do not reconstitute the nonfat milk powder before I put it in the pan.
----------------------------------------------------------------------------
Kathy/MA (10:31:51 pm) : CHOOSE A FRUIT OR VEGETABLE BREAD
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup quick-cooking rolled oats
1 teaspoon baking soda
1/2 cup butter
1/2 cup sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 cup finely shredded zucchini, carrots, or peeled pears or finely chopped
peaches.
1/2 cup chopped walnuts
Combine flours, oats, and soda; set aside. In a large mixer bowl beat butter
or margarine
with an electric mixer on medium speed for 30 seconds. Add sugar; beat till
fluffy,
scraping sides of bowl often. Add eggs, milk, vanilla, and lemon peel; beat
well. Stir in
vegetable or fruit. Add flour mixture, a third at a time, beating on low
speed till combined.
Stir in walnuts.
Spread batter in a greased 5 1/2 cup ring mold or 8x4x2 inch loaf pan. Bake
in a 350
degree oven for 35 to 40 minutes for ring mold or 55 to 60 minutes for loaf
pan. or till a
wooden toothpick inserted in center comes out clean. Cover with foil the
last 10 minutes
of baking. Cool 10 minutes before removing from pan; cool on wire rack. Wrap
and store
overnight for easier slicing. Makes 1 loaf. ks
----------------------------------------------------------------------------
Kathy/MA (10:37:42 pm) : RED LION INN LEMON BREAD (Stockbridge, MA)
3/4 cup margarine
2 cups sugar
3 eggs
1 egg yolk
3 1/2 cups flour
1 Tbs. plus 1/2 tsp. baking powder
1 1/2 tsp. salt
2 cups lemon pudding, from mix or canned
3 Tbs. milk
Preheat oven to 350*F. Grease two loaf pans. In a large bowl, cream the
margarine and
sugar together thoroughly. Add the eggs, one at a time, mixing well after
each. Sift the dry
ingredients together and add them to the eggs. Add the lemon pudding and
milk, and mix
until very well blended. Pour the batter into the prepared loaf pans. Bake
at 350*F for 40
to 50 minutes, or until a toothpick inserted in the center comes out clean.
----------------------------------------------------------------------------
Judy/AZ (10:48:47 pm) : Hi everyone - I guess it's bread night from what I
can observe.
CINNAMON ROLLS
1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon
In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.
In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.
Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.
In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.
Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).
Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350 oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.
Since we are going to cheat, let's fo all the way with the frosting. I know
your children will love this production.
CREAM CHEESE FROSTING:
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk
In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls. Enjoy!
----------------------------------------------------------------------------
Kathy/MA (10:52:07 pm) : APRICOT & TOASTED PECAN BREAD
1/2 cup orange juice
1 1/2 cups (7oz.) dried apricots, chopped
1/2 cup dark brown sugar
3 Tbs. vegetable oil
3/4 cup chopped pecans
2 eggs
1/2 cups buttermilk
2 1/2 cups all purpose flour
1/2 tsp. cinnamon
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Heat the orange juice to a boil in a small saucepan. Stir in the apricots
and the brown
sugar. Set aside for at least 10 minutes. Heat 1 Tbs. of the oil in a small,
heavy skillet over
medium heat. Add the pecans, stirring and tossing until they are lightly
toasted all over.
Beat the eggs until foamy, then mix in the remaining 2 Tbs. oil and the
buttermilk. Blend
well. Stir together the flour, cinnamon, baking powder, baking soda, and
salt. Add to the
egg mixture, then stir in the apricots and their juice, then the pecans.
Spoon batter into a
greased 9" loaf pan and bake in a preheated 350*F oven for 50 minutes to 1
hour, or until
bread tests done. Rest in pan 5 minutes before turning out onto a rack to
finish cooling.ks
----------------------------------------------------------------------------
Kathy/MA (10:57:19 pm) : STEAMED BOSTON BROWN BREAD
2 cups butter milk
1 cup all purpose flour
1 cup cornmeal
1 cup whole wheat flour
1 cup raisins
3/4 cup light or dark molasses
2 tsp. baking soda
1 tsp. salt
Grease four 16oz. vegetable cans or 7 inch tube mold. Beat all ingredients
in large mixer
bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium
speed,
scraping bowl constantly for 30 seconds. Fill cans about 2/3 full. Cover
tightly with
aluminum foil. Place cans on rack in Dutch oven or steamer; pour boiling
water into Dutch
oven to level of rack. Cover Dutch oven. Keep water boiling over low heat
until wooden
pick inserted in center comes out clean, about 3 hours. (Add boiling water
during
steaming if necessary). Unmold bread Immediately. Makes 4 loaves.
To Bake Bread: Pour batter into greased 2 quart round casserole and bake at
325*F for
about 1 hour ks
----------------------------------------------------------------------------
Kathy/MA (11:03:41 pm) : STRAWBERRY BREAD
The Helton House, Owensboro, Kentucky
3 cups plain flour
1 tsp. soda
1 tsp. salt
3 tsps. cinnamon
2 cups sugar
3 eggs (well-beaten)
2 packages (10 oz each) frozen strawberries, thawed
1 1/4 cups oil
1 1/4 cups chopped pecans
Stir dry ingredients in large bowl making a well in the center of mixture.
Mix remaining
ingredients and pour into well. Stir enough to dampen all ingredients. Pour
into greased,
lightly floured loaf pans. Bake at 350 degrees 45 minutes to 1 hour, or when
done. Cool
before removing from pan. ks
----------------------------------------------------------------------------
Betsy, NY (11:04:23 pm) :
Velma - this one uses sugar substitute
Date: Wed, 22 Jun 1994 12:25:00 -0500 (CDT)
From: "Susan S. Oehlers 512-245-3686" SO02@a1.swt.edu
To: eat-lf@apollo.it.luc.edu
Subject: LF Muffin Recipes
Here is a lf muffin recipe I got from a friend. I think it came from weight
watchers. I'm sorry I don't have the nutritional info., but I'm sure it is
pretty low in fat and probably calories.
Pumpkin Muffins
1 cup pumpkin
2 eggs (I would use egg-replacer, here)
2/3 cup instant non-fat dry milk
2 tsp. pumpkin pie spice
1 tsp. cinnamon
9 pkg. equal (or equivilent)
1/2 cup grated carrots
6 tblsp. flour (I would use at least half whole wheat)
4 tblsp. raisins (I would leave these out//maybe add well drained chopped
pineapple)
1 tsp. baking soda
1 tsp. vanilla
Combine dry ingredients. In separate bowl, combine beaten egg & vanilla; add
pumpkin & mix well. Add dry ingr., carrots & raisins. Spray muffin pan with
PAM. Divide dough evenly into 12 muffins. Bake at 350 for 15 min.
I have not made these, but I have eaten them and they are pretty good. My
friend never put the raisins in which was ok by me.
----------------------------------------------------------------------------
Judy/AZ (11:07:50 pm) : These are really easy to make.
ICEBOX BUTTERHORNS
1 pkg active dry yeast
2 Tablespoons warm water (110† - 115†)
2 cups warm milk (110† - 115†)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter or margarine, melted
Additional melted butter
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt
and 3 cups flour; beat until smooth. Beat in butter and remaining flour
(dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl.
Cover and refrigerate overnight. Punch dough down and divide in half. On a
floured surface, roll each half into a 12 in. circle. Cut each circle into
12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place
rolls point side down, 2 in. apart on greased baking sheets. Cover and let
rise in a warm place until doubled, about 1 hour. Bake at 350† for 15-20
minutes or until golden brown. Immediately brush tops with melted butter.
Yield: 2 dozen.
----------------------------------------------------------------------------
Judy/AZ (11:10:32 pm) : CREAM CHEESE COFFEE CAKES
1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs beaten
4 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cups sugar
1 egg, beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
GLAZE:
2 1/2 cups confectionersí sugar
1/4 cup milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional
In a saucepan, combine sour cream, sugar, butter and salt. Cook over
medium-low heat, stirring constantly, for 5-10 minutes or until well
blended. Cool to room temperature, In a mixing bowl, dissolve yeast in water
add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough
will be very soft.) Cover and refrigerate overnight. Next day, combine
filling ingredients in a mixing bowl until well blended. turn dough onto a
floured board; knead 5-6 times. Divide into four equal portions. Roll each
portion into a 12 in. x 8-in. rectangle. Spread 1/4 of the filling on each
to within 1 in. of edges, roll up jelly-roll style from long side; pinch
seams and ends to seal. Place, seam side down, on greased baking sheet. Cut
six Xís on top of loaves. Cover and let rise until nearly doubled, about 1
hour. Bake at 350-375 degrees for 20-25 minutes or until golden brown. Cool
on wire racks. Combine the first three glaze ingredients; drizzle over
loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield:
20-24 servings.
----------------------------------------------------------------------------
Kathy/MA (11:10:38 pm) : HONEYMOON BISCUITS
Lyric Springs Country Inn Franklin, Tennessee
My Mom told me that real Southerners never roll or cut their biscuits-they
pat them out
with their hands. Why? Because Southern cooks know that over rolling the
dough will
produce tough biscuits and cutting the dough can pinch the top and bottom
surface
together sealing the edges and preventing a proper rise.
2 cups all-purpose flour
1 tsp. salt
3/4 cup buttermilk
3 tsp. baking powder
1/2 tsp. baking soda
1/4 cup shortening, melted
In bowl, combine buttermilk, baking powder, soda and salt. Melt shortening
and add to
milk mixture; stir until blended. Add flour just to sticky consistency.
Transfer dough to
lightly floured surface. Pat dough to 1/2" thickness. Cut with floured
cutter.
Bake in pie pan with melted butter at 425 degrees until golden, or for extra
crispy biscuits
bake in iron skillet.
----------------------------------------------------------------------------
Judy/AZ (11:12:04 pm) : ORANGE COCONUT BREAD
2 3/4 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/3 cup brown sugar
2/3 cup sugar
1 Tablsp. grated orange zest
2 cups grated coconut
1/2 cup fresh orange juice
1 large egg, well beaten
2/3 cups evaporated milk
1 tsp. vanilla extract
1/2 cup butter, melted and cooled
Sift together the flour, baking powder and salt. Mix in the sugar, coconut,
orange zest, orange juice, egg, milk, vanilla, and butter, mixing lightly
but well. Place dour into greased 9x5x-inch loaf pan. Bake in a preheated
350† oven until toothpick inserted in center comes out clean, usually about
55 to 65 minutes. Let cool a little in the pan, then turn out on cake rack.
Yield: 1 (9 inch ) loaf.
----------------------------------------------------------------------------
Judy/AZ (11:13:26 pm) : Beer Buiscuits
7 cups buiquick
2/3 cup sugar
1 can or bottle of beer--must be room
temperature.
Mix dry ingredients well. Add enough beer to
make a wet dough--it usually takes the entire
beer. Pat dough out on floured counter and
cut out buiscuits. Melt a generous amount of
butter and cover the bottom of a jelly roll
pan or baking sheet. Bake per box directions
until just lightly browned. Be careful not
to overbake so they will be very moist.
----------------------------------------------------------------------------
Kathy/MA (11:14:55 pm) : Haven't tried this, but sure will this summer!
YELLOW SQUASH PECAN BREAKFAST BREAD
1 cup canola oil
2 teaspoons Mexican vanilla
3 eggs
Whip this together for 1 minute.
3 cups A.P. flour
1 cup sugar
3/4 teaspoons salt
1 teaspoons cinnamon (fresh crushed from cinnamon sticks)
1/4 teaspoons mace
1/2 teaspoons baking soda
2 cups raw yellow squash (grated)
1 cup roasted pecans
Toss all the above ingredients into the oil-mixture & beat until smooth.
Pour into a 10"
(greased and floured) bundt pan; bake at 350 degrees until tall and brown.
Be sure to
check it with a toothpick to be sure the center of the cake is done
----------------------------------------------------------------------------
Betsy, NY (11:15:32 pm) : PLANTATION HERB MUFFINS
1 cup cold cooked brown rice, 3 Tbsp oil, 2 eggs, 2 cups flour, 1/2 tsp salt
4 tsp baking powder, 1 cup milk, 1/4 tsp basil, 1/4 tsp marjoram
1/4 tsp oregano, 1/4 cup grated parmesan cheese
Preheat oven to 400oF, prepare pans. Combine rice, oil, eggs, milk, cheese &
herbs. Sift dry ingredients & add to wet mix until just combined. Spoon into
pans & bake for 20-25 mins. Makes 12 very tasty muffins.
----------------------------------------------------------------------------
CarolB,FL (11:16:24 pm) : Could these be called bread? They look good to me.
TOMATO FRITTERS
FROM THE KITCHEN OF CATHY CARROLL:
4 cups fresh tomatoes - chopped
2 eggs
salt
pepper
flour
vegetable oil for frying
Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and
pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time,
mixing well after each addition until you have a thick batter. Batter
should pour from a spoon, but be thicker than pancake batter. Heat 1/2
inch vegetable oil in skillet over medium-high heat. Spoon batter into
patties and fry until golden brown on each side. Remove from pan and drain
on paper towel.
----------------------------------------------------------------------------
Betsy, NY (11:16:43 pm) :
TURKEY HAM, CHEESE & PEPPER MUFFINS
1/4 cup butter or margarine, 1/2 cup minced sweet onion, 1 cup milk
1/4 cup minced green bell pepper, 1 clove garlic minced or pressed
2 cups flour, 1 Tbsp baking powder, 1 tsp salt, 2 eggs
1/2 tsp freshly ground black pepper, 1 cup (4ozs) finely diced turkey ham
1/2 cup diced Cheddar cheese, 1/4 cup roasted shelled sunflower seeds
Preheat oven to 375oF, prepare pans. In skillet over medium heat, melt
butter, add onion, green pepper & garlic; cook & stir 5-7 mins or until
onion
is translucent. In bowl, combine flour, b/pdr, s & p. In another bowl,
combine milk & eggs until blended. Add vegetables (plus any butter left),
turkey & cheese to wet mix. Stir in dry mix until just combined. Spoon into
pans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or
15-20
mins for mini muffins. Makes 12 regular or 36 miniature muffins.
----------------------------------------------------------------------------
Judy/AZ (11:17:46 pm) : GRANDMAíS ORANGE ROLLS
2 pkg active dry yeast
1/2 cup warm water (110† to 115†)
2 cup warm milk (110† to 115†)
1/2 cup shortening
1/2 cup sugar
2 teaspoon salt
2 eggs, lightly beaten
7 to 8 cups all-purpose flour
FILLING:
2 cups sugar
1 cup butter or margarine, softened
4 Tablespoons grated orange peel
GLAZE:
2 cup confectionersí sugar
8 teaspoons butter or margarine, softened
8 to10 teaspoon milk
1 teaspoon lemon extract
In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk,
shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough
flour to form a soft dough. Knead on a lightly floured board until smooth
and elastic, about 6-8 minutes. Place in a a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a 24-in x 10-in.
rectangle. Mix filling ingredients until smooth. Spread half the filling on
each rectangle. Roll up, jelly-roll style, starting with a long end. Cut
each into 12 rolls. Place in two greased 13-in x 9-in. x 2-in. baking pans.
Cover and let rise until doubled, about 45 minutes. Bake at 350† for 20
minutes until lightly browned. Mix glaze ingredients; spread over warm
rolls. Yield: 24 rolls.
----------------------------------------------------------------------------
Betsy, NY (11:18:49 pm) :
Pork and Beans Bread
1 c. raisins
3 eggs
2 c. sugar
1 lg. can pork-n-beans
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. soda
1 tsp. vanilla
1/2 tsp. salt
1 c. chopped nuts
1 c. boiling water
1 c. oil
3 c. flour
Mix raisins with boiling water; stir and set aside. Beat eggs, oil, sugar
and pork-n-beans until beans are broken. Add flour and remaining dry
ingredients to bean mixture. Fold in raisin mixture. Add nuts and vanilla.
Pour into well greased and lightly floured loaf pans. Bake at 325 degrees
for 50 to 60 minutes or until toothpick comes out clean. Makes two 9x5 inch
loaf pans and one smaller one.
----------------------------------------------------------------------------
MarieBC,Can (11:20:45 pm) : We like these muffins, not too sweet. I had to
go back to the old chat board. Somehow or other I did something and lost my
place to put messages
in.
Hawaiian Muffins
2 cups flour
1 tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
2 beaten eggs
3/4 cup milk
1/4 cup oil
3/4 cup crushed drained pineapple
1 cup coconut
Add eggs, milk and oil to sifted dry ingredients. Stir until blended. Add
coconut and pineapple and mix well. Fill greased muffin tins 3/4 full. Bake
at 425 for 20 minutes.
----------------------------------------------------------------------------
CarolB,FL (11:20:55 pm) : Look what I just found! Maybe I answered my own
request..
CRANBERRY NUT MUFFINS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
3/4 cup Packed brown sugar
2 teaspoons Baking powder
2 Eggs
2/3 cup Orange juice
1/3 cup Vegetable oil
1 cup Cranberries -- coarsely
1 cup Chopped pecans
In a large bowl, combine flour, brown sugar, and baking powder. In another
bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients
just until moistened (batter will be lumpy). Fold in cranberries and pecans.
Spoon into 12 greased or paper-lined muffin cups (cups will be almost full).
Bake at 375 degrees for 20 minutes or until golden brown. Remove from pan to
cool on a wire rack. Freeze muffins in freezer bags and thaw as needed.
Makes: 1 dozen From: "Taste of Home" Magazine
----------------------------------------------------------------------------
Betsy, NY (11:28:58 pm) :
From: pasquale@lanl.gov (Gina Pasquale)
Subject: OVO-LACTO: Blue corn cranberry muffins
Date: Thu, 28 Jul 1994 14:21:42 GMT
I tried this recipe last night and it was delicious! It's from a recent
issue of Vegetarian Times.
Blue Corn Muffins with Cranberries
3/4 c finely ground blue cornmeal
1 c unbleached white flour
2 t baking powder
1 t baking soda
pinch salt
1 egg plus 1 egg white
3/4 skim milk
1/3 c canola oil
1/2 c honey or maple syrup (I used honey)
3/4 c cranberries (I used dried; soak in boiling water for 10 min, drain)
Preheat oven to 350. Stir together dry ingredients. In separate bowl,
stir together liquid ingredients. Mix liquid and dry ingredients until
just combined; batter will be lumpy. Stir in cranberries. Fill oiled
muffin tin (I use a veg. spray) about 3/4 full with batter. Bake until
toothpick comes clean, about 18-20 min. Makes 10 muffins (I got 11).
Per serving: 208 cal, 4g protein, 8g fat (!), 30g carbo, 17mg cholesterol,
211mg sodium, 1g fiber.
Enjoy!
Gina
--
Gina Pasquale
Email: pasquale@lanl.gov
----------------------------------------------------------------------------
Betsy, NY (11:33:10 pm) :
Date: Wed, 23 Nov 94 10:30:53 EST
From: dmc@cherry-semi.com (Dawn Chace)
To: fat-free@hustle.rahul.net
This is the English Muffin Bread that I've been raving about. We're going to
bring it to T-day dinner tomorrow, and we're also planning to use it for
french toast on Christmas Day for the whole family! I can't wait!
This is for a 1-1/2 lb. loaf in the bread machine.
English Muffin Bread
1-1/4 c. water
2 tsp. sugar
1 tsp. salt
1/4 tsp. baking soda
3 c. flour
3 Tbl. nonfat dry milk
2 tsp. yeast
----------------------------------------------------------------------------
MarieBC,Can (11:34:06 pm) : Another muffin recipe.
Banana Oatmeal Muffins
1 1/2 c. flour
1 c. rolled oats
1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 c. cooking oil
1/4 c. milk
1 c. mashed bananas
In large bowl measure in first six dry ingredients. Stir to mix. Make a well
in the center.
In small bowl beat eggs until frothy. Mix in oil, milk and bananas. Pour
into well. Stir just to moisten. Batter will be lumpy. Fill greased muffin
cups 3/4 full. Bake in 400 F. oven for 20 -25 minutes. Makes 12 - 18.
----------------------------------------------------------------------------
Betsy, NY (11:34:47 pm) :
Title: Watermelon Muffins
Categories: Breads, Muffins, Breakfast
Yield: 12 servings
1 1/2 c Flour
2 ts Baking soda
1 ts Baking powder
1 pn Salt
1/8 ts Cinnamon
6 tb Butter; room temperature
2/3 c Sugar
2 Eggs
1/2 c Milk
1/2 c Watermelon juice
1/2 c Watermelon pulp
1/2 c Raisins
Sift flour, baking powder, baking soda, salt and cinnamon in large bowl.
Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins.
Add wet mixture to dry ingredients; blend just to incorporate. Fill greased
muffin cups 2/3 full. Bake 25 minutes. Transfer to wire rack; cool.
Note: A few drops of red food color can be added for more watermelon color.
Source: Restaurants & Institutions, June 15, 1993 Typed for you by Karen
Mintzias
----------------------------------------------------------------------------
Betsy, NY (11:39:23 pm) :
Sweet Banana Bread
2 packages yeast
5 1/2 to 6 cups flour
3/4 cup milk
1/2 cup butter
1/2 cup sugar
1 t. salt
2 eggs
2 ripe bananas, mashed
Combine yeast and 2 cups flour. Heat together milk, butter, sugar and
salt until warm. Add to the dry ingredients; add eggs and bananas. Beat
for 3 minutes at high speed. By hand, stir in enough of the remaining
flour to make a moderately stiff dough. Knead to smooth the dough, about
5 minutes. Place in a lightly greased bowl, cover and let rise until
double in bulk, about 1 hour. Punch down and let rest for 10 minutes.
Divide the dough in half and shape into 2 round loaves. Place on a
greased baking sheet, make vertical cuts 1/8 inch deep around each loaf
at 3/4 inch intervals. Let the dough rise again until double, 30 to 45
minutes. Bake in a 400 degree oven for 30 minutes.
Nancy White Lee
nlee@bgnet.bgsu.edu Music Library Bowling Green State University
----------------------------------------------------------------------------
Kathy - Idaho (11:39:54 pm) : Orange French Toast
1 loaf Raisin Bread
2 cups orange juice
6 eggs
1 tsp vanilla
Crush graham crackers with a rolling
pin or in food processor.
Mix orange juice and eggs. Add vanilla
Dip bread into orange juice/egg mixture.
Dip in graham crackers on both sides.
Fry as usual, in melted better.
Serve with honey, orange juice butter.
Soften butter, add honey and oragne juice
to taste. Serve warm. Kids love it.
rushed graham crackers
----------------------------------------------------------------------------
MarieBC,Can (11:44:52 pm) : Welsh Cakes
2 c. flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. sutmeg
1/4 tsp. cinnamon
1/2 c. butter or margarine
1/2 c. currants
1/4 c. mixed peel
1 egg
1/3 c. milk
Using large bowl, put flour, sugar, baking powder, salt, nutmeg, and
cinnamon. Cut in butter until crumbly. Stir in currants and peel.
Beat egg with fork. Add egg and milk. Stir into dough as for pie crust. Roll
1/4 inch thick on floured surface. Cut into 3 inch rounds. Fry in frying pan
over medium heat browning both sides. To test pan for heat, drops of water
should sizzle but not bounce around on pan. Makes 2 dozen or more if smaller
rounds are cut.
----------------------------------------------------------------------------
Kathy - Idaho (11:47:54 pm) : I love being outside. We use a lot of
sunscreen! What type of favorite drinks
does everyone make in the summer?
Lemon Frappe'
1 cup whipping cream
1 quart buttermilk
1-1/2 teaspoons grated lemon peel
4 tablespoons lemon juice
1/2 cup sugar
cinnamon
whip cream into soft peaks. set aside. Using the same beater for the
whipping cream, whip buttemilk with lemon peel, lemon juice, and sugar until
frothy. Fold whipped cream into butermilk mixture. Pour
into chillded glasses, top with cinnamon.
Different and refreshing
p whipping Cream
1 Wuart buttermilk
----------------------------------------------------------------------------
MarieBC,Can (11:54:11 pm) : Harvest Loaf
1/2 cup butter or margarine
1 cup grnaulated sugar
2 eggs
1 cup canned pumpkin
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1 cup semi-sweet chocolate chips
1/2 cup nuts
Cream butter and sugar in mixing bowl. Beat in eggs one at a time until
smooth. Stir in pumpkin.
In another bowl combine remaining nine ingredients. Stir to mix then pour
into mixing bowl. Stir all together until just moistened. Spoon into greased
9x5x3 loaf pan. Bake in 350 F oven for 1 hour until it tests done. After 10
minutes cooling time, turn loaf out to cool on a rack.
----------------------------------------------------------------------------
MarieBC,Can (00:01:15 am) : Cheese Loaf
3 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups grated cheese
1 1/2 cups milk
2 tbsp. melted butter or margarine
Comine flour, baking powder, salt and cheese in large bowl. Stir thoroughly.
Add milk and melted butter. Stir to form soft dough. Put in greased loaf pan
9x5x3. Bake in 400F oven for 35-40 minutes. Remove from pan to cool. Serve
with butter.
----------------------------------------------------------------------------
MarieBC,Can (00:10:40 am) : Mince Pumpkin Loaf
1/2 cup melted butter or margarine
3/4 cup granulated sugar
2 eggs
1 cup canned pumpkin
1 cup prepared mincemeat
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
In large bowl combine butter, sugar, and eggs. Beat until smooth. Stir in
pumpkin and mincemeat.
In different bowl, combine all remaining ingredients. Stir to mix well. Pour
over batter. Stir until moistened. Pour into greased 9x5x3 loaf pan. Bake in
350F oven for 1 hour or until it tests done. Let stand 10 minutes. Remove
from pan. Cool.
----------------------------------------------------------------------------
MarieBC,Can (00:21:26 am) : Butterscotch Buns
1/3 cup butter or margarine
3/4 cup packed brown sugar
1/3 cup chopped nuts
2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. salt
1/4 cup cold butter or margarine
1 cup milk
Cream butter and brown sugar together in small bowl. Nuts will be sprinkled
later. Set aside.
In large bowl put flour, sugar, baking powder, and salt. Cut in butter until
crumbly. Make a well in center.
Pour milk into well. Stir to make a soft dough. Knead 8-10 times. Pat or
roll out on lightly floured surface to 9 or 10 inch square. Spread with
brown sugar mixture. Sprinkle with nuts. Roll up as for jelly roll. Pinch
edge to seal. Cut into 12 slices. Place in greased 8x8 inch pan. Bake in 425
oven for 15 to 20 minutes. Invert over tray while hot.
----------------------------------------------------------------------------
END OF FILE
|
