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~*~ MAGGIE'S WORLD ~*~
Welcome to A to Z Recipes monthly theme issue. Actually, we
are getting pretty big for our britches so theme issues will be
posted on the first Sunday of each month and following Sundays
until the bulk of the recipes have been posted. I will dispense
with the usual sections you find in issues to save room for the
terrific recipes/information related to themes. Remember, if
you don’t see your recipes (or all of them) today you WILL soon.
There are too many for ONE issue so I will spread them out. We
have enough for maybe three very big issues! I hope you enjoy the
recipes in this theme issue of “Our Daily Bread”. Scroll down for Page 2.
Our Current Monthly Theme: "Gifts from the Kitchen"
The theme for the month of November (to be posted on the first Sunday
in December) is "Gifts from the Kitchen". A gift from the kitchen is twice
blessed; it gives pleasure to the giver as well as to the receiver. We're looking
for recipes for gifts that are homemade in your own kitchen, whether they are
edible or not (maybe even soaps or bath/shower additives?). Some cookie or
brownie in a jar recipes (don't forget the instructions for the cards to be
included inside the jar!) or perhaps homemade candy recipes? Do you have a
recipe for a biscuit mix (make ahead biscuits where all the recipient does is
add water and bake) or a multi-purpose cake or muffin mix? Some tried-and-
true recipes would certainly be appropriate as we would want to offer our
friends and family only the finest. Please read the rules for recipe submissions
and sent to the correct email address.
Monthly Theme: "Gifts from the Kitchen"
A to Z Recipes continues with its popular Theme Issues. We
will share theme recipes and post them on the first Sunday of
each month. Send your recipes no later than the last Friday
of each month to have them posted in the next monthly theme
issue. You may send in as many recipes in each email as your
little heart desires. If the number of recipes exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for regular,
daily issues. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes
that are in a form that others could easily copy and save for
their own use. Recipes that would require a lot of editing or
cleaning up or use non-standard measurements should not be
submitted. This would include recipes with traces from forwarding,
those in ALL caps (or NO caps), and recipes that do not contain
the standards for recipes (title, ingredient list, and instructions).
Recipes without a name/location of sender will NOT be posted.
A to Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions. Send recipes
(Use the theme name as subject.)
Please include your name and location in all emails.
The deadline for next month's theme issue is Friday, November 28th.
Theme recipes must have subject: "Gifts from the Kitchen"
and will be posted on Sunday, December 7th.
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~*~ DID YOU KNOW ? ~*~
Bread making is actually quite easy, once you learn some basic techniques, and nothing smells as wonderful as baking bread.
Bread Ingredients:
Make sure your yeast is fresh. Active dry yeast, sold in individual packets, is the easiest type to use, and keeps well in your pantry.
The temperature of the water, whether used to dissolve the yeast, or added to a yeast/flour mixture, is critical. Until you get some experience, use a thermometer.
The flour you choose for your bread also makes a difference in the quality of the final product. Whole grain flours and other types of flour add color, texture, and flavor to breads. These flour types don't have enough gluten to make a successful loaf on their own, so all purpose or bread flour is almost always added to provide structure.
The type of liquid you use will change the bread characteristics. Water will make a loaf that has more wheat flavor and a crisper crust. Milk and cream-based breads are richer, with a finer texture. These breads brown more quickly because of the additional sugar and butterfat added to the dough.
Fats, oils, butter and shortening add tenderness and flavor to bread. Breads made with these ingredients are also moister. Make sure you don't use whipped butter or margarine, or lowfat products, since they contain water. The composition of the dough will be weakened, and your loaf will fail.
Eggs add richness, color, and flavor to the dough and resulting bread. Egg breads have a wonderful flavor. Sugar is the fuel that feeds yeast so it ferments, producing carbon dioxide that makes the bread rise. Some bread recipes don't use sugar, but depend on sugars in the flour to provide food for the yeast.
Salt is essential to every bread recipe. It helps control yeast development, and prevents the bread from over rising. This contributes to good texture. Salt also adds flavor to the bread.
Toppings can change the crust of the loaf. Egg glazes are used to attach other ingredients like nuts or seeds. An egg yolk glaze will create a shiny, golden crust. Egg white glazes make a shiny, crisp crust. For a chewy, crisp crust, spray the dough with water while it's baking. If you brush milk on the dough before baking, the crust will be softer and tender. Brushing the baked loaf with butter will also make the crust softer.
Source: Information gathered from various internet sites and baking cookbooks
~*~ THEME FAVORITES ~*~
These are recipes from generous contributors***. I have not personally
tried them. I have read through each recipe, checking for any obvious
errors. I assume no responsibility for the contents. These are offered
as a popular feature of this newsletter. Use those you like at your own
risk (see disclaimer at end of each issue).
Our monthly theme recipes make a splash today. I hope you enjoy
these. I believe they are all wonderful. My thanks to all who contributed.
If you haven’t sent in any recipes to share here or in our regular issues, I
hope you will. It is fun to share and makes this a great way to collect recipes.
Carrot Bread Quick Bread
~Sent in by: Shirley, WA State
Beat together:
3 eggs
1 c. oil
2 c. sugar
Add: 2 c. firmly packed raw carrots grated
1 c. chopped nuts
3 tsp vanilla
1 small can crushed pineapple
mix in: 3 c. flour
1 tsp. salt
1 tsp sold
3 tsp cinnamon
Bake 1 hr at 325F in 2 greased and floured loaf pans.
Puris
~Sent in by: Jane,Australia
The dough for this bread can be made in advance, but rolling it out and frying should be done just prior to serving.
Preparation: 5-10 mins
Cooking: 15-20 mins
275g/ 10 oz fine wholemeal flour or chapatti flour
1/2 tsp salt
1/4 tsp sugar
15g/ 1/2 oz margarine
140-180mL/ 5-10 fl oz warm water (quantity will depend on the texture of the flour)
Oil for deep frying
In a bowl, mix the flour, salt and sugar. Rub in the margarine. Now slowly add enough of the water, mixing and kneading, to form a stiff dough.
Divide the dough into 14-15 equal portions. and roll into balls about 4cm/ 1 and 1/2 inches in diameter. Dust each lightly with a little extra flour and flattten into round cakes. Cover them with a damp cloth.
Roll out the puris to 9cm/ 3 and 1/2 inch diameter discs. Rolling out should be done evenly to ensure tight edges which help the puris to puff up when they are cooked. If they are damaged or pierced they will not puff up.
It is easier to roll and fry them, one puri at a time. Do not stack them on top of each other as they will all stick together.
Heat the oil to 160 C/ 325 F in a deep- fat fryer. Place one puri at a time in the oil and gently press it down with a slotted spoon. As soon as the puri puffs up, turn it over and cook for about 30 secs. Drain on kitchen paper. Fry the remaining puris in the same way.
Do not heap the fried puris on top of each other, but place them on an open tray so as not to flatten or damage them.
Dark Rye Bread
~Sent in by: Carol, No. CA
Directions
1 Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer.
2 Select the Basic cycle, and press Start.
Makes 12 servings
1 1/8 c water
2 T molasses
1 T vegetable oil
1 t salt
1 1/2c rye flour
3 T packed brown sugar
1 T unsweetened cocoa powder
2 c flour
3/4 t caraway seed
2 t bread machine yeast
From: Allrecipes
APPLE BREAD
Serves 12
~Sent in by: Ingrid, Coos Bay, OR
- 1/2 cup butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tsp baking soda
- 1/4 cup milk, at room temperature
- 1/2 tsp salt
- 2 tsp vanilla
- 2 cups flour
- 2 cups chopped apples
- 1/2 cup chopped walnuts
Topping:
- 2 tbsp butter, at room temperature
- 2 tbsp flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
Preheat oven to 350 degrees F. Grease and flour a 9" loaf pan.
In a large bowl, cream butter and sugar. Add eggs; mix well. Dissolve
baking soda in milk; add to butter mixture. Stir in vanilla.
Sift together flour and salt; stir into butter mixture. Stir in apples
and nuts. Pour into prepared pan.
Mix together all topping ingredients. Crumble over top of batter. Bake
1 hour, until a tester inserted in the center comes out clean.
Per serving: 298 cal, 14 g fat, 62 mg cholesterol, 40 g carbohydrates,
2 g fiber, 5 g protein, 305 mg sodium.
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Dear Maggie, I finally found the recipe I wanted to have included in the
Bread issue. In the sixties, we lived in Columbus, Ohio, and a very good
friend gave this to me. Her teen age son would come home from school and
bake this bread as it was needed. I have used it many times.
Vida, Ohio
Hill Climber's Bread
Bring to a boil and remove from heat 1 cup milk
Stir in 1/4 cup sugar
1 tbs salt
1/4 cup butter; Cool to lukewarm.
Put 1 & 1/2 cups warm water (110) degrees in a large bowl. Sprinkle 2
pks dry yeast on water and let soften, then stir to dissolve. Add warm
milk mixture and 4 cups bread flour. Beat very hard. Add 3 cups flour to
make a soft dough and then 1 more cup until dough is not tacky. Knead
about 10 minutes. Put in oiled bowl, turning to oil top. Cover with tea
towel and let raise 30 minutes, punch down, cover and let raise 15
minutes. Divide in thirds, shape dough and put in greased bread pans.
Cover and let raise 30 minutes. Bake at 400 degrees for 25 to 30 minutes
until golden brown and hollow sounding when rapped with knuckle.
I know yeast has changed in the passing years since I last used this
recipe. however, I am sure that it can be safely assumed that the same
amount is acceptable. This is a very good recipe for a very good bread !
JALAPENO-CHEDDAR ROUNDS
~Sent in by: Elaine, Missouri
Prep: 30 minutes
Rise: 30 minutes
Bake: 20 minutes
3/4 cup milk
2 tablespoons olive oil or cooking oil
3 cups bread flour
2 teaspoons sugar
1 small fresh jalapeno pepper, seeded and finely chopped*
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1/2 cup finely shredded cheddar cheese
1. Add all of the ingredients except the cheddar cheese to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.
2. Grease large baking sheets. Divide dough into thirds. On a lightly floured surface, pat or roll each portion of dough into an even round about 7 inches in diameter. Transfer rounds to the prepared baking sheets. Using your fingertips, poke the dough all over to dimple the surface. Cover loosely; let rise in a warm place 30 minutes.
3. Sprinkle cheddar cheese evenly over rounds. Bake in a 400 degree F oven for about 20 minutes or until edges are golden brown. Serve warm or cool, cut into wedges. Store leftovers in the freezer. Makes 12 servings.
Nutritional facts per serving:
calories: 174, total fat: 5g, saturated fat: 2g, cholesterol: 6mg, sodium: 171mg, carbohydrate: 27g, fiber: 1g, protein: 6g
BANANA BREAD
This banana bread is really the best I've ever tasted!!
Nanette, MA
3 Bananas(ripe)
2 Eggs
4 Tablespoons Sour Cream
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Stick Butter
Preheat over to 350 degrees. Grease and flour a bread baking pan. Mash
bananas and set aside. In a large bowl cream butter and sugar. Beat eggs and
combine with butter with sugar mixture. In a small bowl dissolve baking soda
in the
sour cream and add this to the butter and sugar mixture. Add the salt,
vanilla, and cinnamon to the sugar butter mixture. Alternate adding the
bananas and
the flour to the sugar and butter. Mix well. Pour into baking pan. Bake for
approx. one hour or till a knife stuck into the bread come out clean.
CRACKED WHOLE WHEAT BREAD
~Sent in by Larry Holmes, Ontario, Canada
1 cup milk, scalded
¼ cup molasses
2 teaspoons salt
1 tablespoon shortening
1 cup cracked wheat
2 packages of active dry yeast
½ cup warm water (105° to 115°)
1 cup whole wheat flour
2 ¾ to 3 cups all-purpose flour
butter, softened
cracked wheat
Combine milk, molasses, salt, shortening and 1 cup cracked wheat in large mixer bowl. Cool to lukewarm.
Dissolve yeast in warm water. Add yeast, whole wheat flour and 1 cup all purpose flour to the cracked wheat mixture. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch down dough. Shape into round loaf; place in greased 9-inch pie pan.
Brush lightly with butter; sprinkle with cracked wheat. Let rise until double, 50 to 60 minutes.
Heat oven to 400° F. Bake until loaf sound hollow when tapped, 30 to 35 minutes. Remove from pan; cool on wire rack.
Variation:
Mushroom Bread: Decrease cracked wheat to ½ cup and add 1 envelope, about 2 ounces, mushroom soup mix to the cracked wheat. Grease inside and 2 inches of top outside of two 1-pound coffee or shortening cans. After punching down, divide dough in half. Knead each half gently until smooth and shape into a cylinder to fit can; press in can. Brush with butter; sprinkle with cracked wheat. Let rise 1 hour. Bake on lowest rack in oven.
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Short Breads 1948
~Sent in by: Ann, FL
1/2 cup (1 stick) Butter
2 Tablespoons granulated Sugar
1 1/2 cups plain Flour
1/4 teaspoon Salt
1 teaspoon Pure Vanilla Extract
1 cup Chopped Pecans
Powdered Confectioners' Sugar
Cream together butter, and sugar. Add flour, salt, vanilla and nuts. Blend
well. Roll into cookies the size of marbles. Press flat on a cookie sheet.
Place in a cold oven and bake at about 225 Degrees F. until done. Sprinkle
with powdered sugar.
Recipes of the Deep South
Macon, GA, 1948
BLACK WALNUT BREAD
~Sent in by Janet, Urbana, IL
1 cup sugar 1-8oz sour cream
1 egg 1 tsp vanilla
1 3/4 cup. flour
1/2 tsp soda
1 tsp baking powder
1/4 tsp salt
1 cup chopped nuts
Grease and flour 8x4 loaf pan or 2 smaller pans.
Beat sugar, sour cream, egg and vanilla until combined--stir together
flour, baking powder, soda and salt---stir into creamed ingredients and fold
in nuts--pour into pan and back at 325F for 65 min. or until toothpick
comes out clean--cool for 10 min. --remove from pan to wire rack--
I never have used regular nuts in this but I suppose you can but the
black walnuts really make it special.
Lemon Apple Bread
~Sent in by: Loretta K., St. Stephen, NB, Canada
2 c. all purpose flour
1 tsp. baking powder
1 egg
1/2 tsp. salt
1/3 c. shortening
1 c. sugar
1/2 tsp. soda
1/3 c. buttermilk or sour milk
2 tsp. grated lemon rind
3/4 c. raisins
1 c. finely grated apples
Sift flour, baking powder, soda and salt together.
Cream shortening; add sugar and egg and beat.
Add dry ingredients and milk alternately. Stir in
lemon rind, raisins and grated apples. Spoon
into 9 x 5 x 3 inch pan. Bake 55 min. at 350 degrees.
APPLE CHEESE BREAD
Makes 1 large (9-inch) loaf; serves 12.
~Sent in by: Ingrid, Coos Bay, OR
1-3/4 cups peeled, cored, grated apple
2 tablespoons sugar
2-3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup sugar
1/4 cup butter, melted
1 egg, at room temperature, beaten
1 cup milk, at room temperature
1-1/2 cups grated Cheddar cheese
2/3 cup apple jelly
Preheat oven to 350 degrees. Grease and flour a 9-inch by 5-inch loaf
pan. Toss apple with 2 tablespoons sugar; set aside. Combine melted
butter, beaten egg, and milk; set aside.
In a mixing bowl, sift together flour, baking powder, salt, nutmeg,
cinnamon, and sugar. Mix cheese and apple into dry ingredients. Add
milk mixture; stir only until batter is evenly moistened.
Pour into prepared pan. Bake 35 minutes; lower heat to 325 degrees and
bake until bread tests done, about 20 minutes.
Meanwhile, melt jelly. When bread is done, remove from oven and pour
melted jelly over the top. Let cool in pan until jelly sets; remove to
wire rack to cool completely.
Per serving: 299 calories, 10 grams fat, 46 milligrams cholesterol, 46
grams carbohydrates, 2 grams fiber, 8 grams protein, 325 milligrams
sodium.
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Chile-Dusted Cheese Bolillos
Just North of the Border - Dave DeWitt/Nancy Gerlach
~Sent in by: Jessica (Corfu) Greece
1 package dry yeast
2 cups very warm water
1 tablespoon sugar
2 teaspoons salt
5 1/2 cups sifted flour
1 cup grated cheddar cheese
1 tablespoon cumin seeds
shortening
1 egg white, unbeaten
1 tablespoon ground red chile
Pour the yeast into the water and stir until dissolved.
Allow to sit for 5 minutes.
Add the sugar, salt, and 3 cups of flour and beat until
smooth and shiny. Add the cheese and cumin seeds. Stir
in 2 cups more flour. Sprinkle the remaining flour on a
board and knead the dough, adding more flour if
necessary, until it is smooth and shiny (about 5 to 7
minutes). Shape into a ball.
Rub a bowl lightly with shortening and press the ball
of dough into the bowl, then turn the dough over. Cover
with a warm, damp towel. Place in a draft-free area and
allow to rise until doubled, about 2 hours.
Punch the dough down and let rest for 5 minutes. Rub a
little shortening on your hands and divide the dough
into 6 equal portions. To form a roll, shape each
portion into an oblong and place on a lightly greased
sheet pan. Make two horizontal indentations on each
roll and bake in a 375 degree oven for 30 minutes or
until lightly browned.
Brush each roll with egg white, sprinkle with the
ground chile, and return to the oven for 2 minutes.
Remove and cool.
Makes 6 rolls.
No-Knead Cheddar Bread
From: Karen, Arizona
5 1/2 cups flour
2 Tbls. sugar
2 pkg. quick rise yeast
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups water
2 Tbls. margarine
3/4 cup shredded cheddar cheese
1/4 cup FINELY chopped onion
In a mixing bowl, combine 2 1/2 cups flour, sugar. yeast, salt and
pepper. In a sauce pan heat water and butter and add to dry ingredients
.Beat til
just moist.
Stir in 3/4 cup cheese, onion and rest of flour.
Beat til smooth.
Turn onto a floured surface and shape into a ball.
Place in a greased 2 qt. round baking dish.
Cover and let rise in a warm place until doubled in size. (about 20
minutes)
Bake @ 350 for 40-45 minutes or til golden brown.
Sprinkle a little more cheese on top and bake til cheese melts.
Remove to a wire rack.
Cappuccino Chocolate Chip Muffins
Makes 6 muffins
~Sent in by: Bev, FL
Ingredients:
6 tablespoons butter, softened
2/3 cup sugar
1/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups unsifted all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 tablespoons instant coffee, dissolved in 2 tablespoons boiling water
1 tablespoon coffee flavored liqueur (optional)
3/4 cup chocolate chips
Heat oven to 375 degrees. Grease 6-muffin pan.
In a large bowl, beat (on medium speed) the butter and sugar until light and fluffy. Beat in egg, vanilla, dissolved coffee granules, and coffee liqueur (optional) until blended. In a medium bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating until just combined. Fold in chocolate chips. Divide batter among muffin pan cups. Bake 25-30 minutes or until centers spring back when lightly pressed. Serve warm.
CINNAMON BREAD
~Sent in by Larry Holmes, Ontario, Canada
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoon cinnamon
1 teaspoon salt
1 cup sour milk* or buttermilk
¼ cup cooking oil
2 eggs
2 teaspoons vanilla
Measure all ingredients in order given into large mixing bowl. Beat 3 minutes. Pour into a greased loaf pan 9x5x3 inches. Smooth top. Sprinkle with topping.
*To make sour milk, add milk to 1 tablespoon vinegar or lemon juice to measure 1 cup.
Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 teaspoons margarine or butter
Combine all ingredients, mixing until crumbly. Sprinkle over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake in 350°F oven for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove from pan to rack to cool.
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Crumpets
~Sent in by: Ingrid, Coos Bay, OR
1 package (1 Tbs, 15 ml) active dry yeast
1/2 tsp (2 ml) sugar
2 Tbs (30 ml) lukewarm water
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
1 egg
1 Tbs (15 ml) melted butter
Additional butter for frying
Stir together the yeast, sugar, and water in a small bowl and allow to
proof for 10 minutes. Sift together the flour and salt in a mixing
bowl and stir in the yeast mixture, milk, egg, and 1 tablespoon (15
ml) of melted butter. Beat vigorously until the batter is smooth.
Allow to rise until doubled in volume, about 1 hour. Heat a small
amount of butter in a large skillet over moderate heat, and butter the
insides of the ring molds. Place the ring molds in the skillet and
pour about 1 tablespoonful (15 ml) of the batter into each ring.
Remove the rings when the crumpets begin to bubble and the bottoms
start to brown. Turn the crumpets over and brown the other side.
Serve immediately with butter, jams, or marmalade. Makes about 10
crumpets to serve 4 to 6.
HUTZELBROT
Black Forest Fruit Loaf
~Sent in by: Rita, London, England
Make this around Christmas. With its spices and lots of dried fruit
it is yummy and moist and keeps quite some time when you wrap
it in tin-foil. Feel free to replace any of the dried fruit, but stick
to the total weight. For my part, I NEVER use candies citrus or orange
peel and replace it with dates or raisins. I strongly advise you to do
the same.
250 g dried pears
250 g dried plums
125 g dries figs
30 g candies orange and citrus peel, cubed
125 g walnuts, chopped
250 g flour
25 g fresh yeast
100 g caster sugar
1/2 tsp salt
1 tbsp ground cinnamon
1 tbsp ground aniseed
1 tsp ground cloves
1 pinch allspice
Soak pears in 1/2 l water for 3 hrs, cut into strips, then boil in
the same water for 20 mins until soft. Drain and keep the cooking
water.
Put the flour into a large bowl. Dissolve the yeast in 2 tbsp of the
cooking water, then add to the flour.
Mix all ingredients and knead well. Then shape into 3 loaves.
Leave to prove for 2 hrs.
Bake in a preheated oven at 175° C (350° F) (gas mark 3) for 1 hour
Pineapple Zucchini Muffins
~Sent in by: Treva, from the beautiful mountains of NC
These are deliciously moist muffins that that'll
disappear quickly! Use carrot or zucchini, or both, if you prefer. Make a batch of each, then put some in the freezer (in Ziploc bags) for later.
4 1/2 cups all-purpose flour
2 1/2 cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract
1. Preheat oven to 325 degrees F (165
degrees C). Grease and flour 4 muffin pans, or use paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Makes: 4 dozen
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Dijon Rye
(For bread machine)
~Sent in by: Ingrid, Coos Bay, OR
2TeaspoonsYeast
1CupBread flour
1/2CupWhole wheat flour
1/2CupRye flour
1TablespoonGluten
1/3CupDijon mustard
2/3CupWater
1TablespoonLecithin granules
1TablespoonMolasses
Dump yeast in machine. Dump in flours and lecithin granules Fill measuring
cup to 2/3rds with warm water.
Add mustard until liquid measures a full cup. Add molasses and stir. Dump
in machine.
Set machine to basic bake.
A small dark loaf with a nice mustardy flavor. While dense, it can be
sliced quite thinly.
Makes a fabulous egg salad sandwich.
Pumpkin Bread Quick Bread
Oven 350F Bake 1 hour
~Sent in by: Shirley, WA State
These are from my mother in law that she made for us all on every
special occasion and were the best we ever tasted. She was a fabulous cook.
1 1/2 c. sugar
1 1/4 c. flour
3/4 c. whole wheat flour or graham flour
1 tsp. baking soda
1 tsp salt
1/4 tsp baking powder
1/2 c. oil
2 eggs
1c. can or fresh cooked pumpkin
1/3 c. water
1/2 tsp. each allspice, cinnamon, cloves, and nutmeg.
Blend till it comes together. Do Not over stir. Put in a 9X5 loaf pan.
Bake 350F for 1 hr. Dump out and cool on rack. Makes l loaf.
Banana Nut Bread
From Heidi in Australia
1 3/4 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe bananas (approx. 2 large bananas)
1/2 cup Milk (I use skim)
1 teaspoon vanilla essence
1/2 Cup Margarine or Butter (or shortening)
1/2 cup Sugar
2 large eggs
1 cup pecans or walnuts - finely chopped
Preheat oven to 180'C. Butter and flour a 9 inch loaf pan. Sift together
flour, baking powder, salt and baking soda in a bowl and set aside. In a
small bowl, mix bananas, milk and vanilla. In a large bowl, beat
margarine & sugar (with electric mixer) until light & creamy. Add eggs to
this butter mix 1 at a time, beating well after each addition. Stir in
banana mixture and flour mixture to the butter & sugar, mix well. Stir in
nuts and when mixed, transfer to prepared pan.
Bake bread until tester inserted into center comes out clean, about 1
hour 10 minutes. Cool 5 minutes. Turn out onto rack and cool completely.
We serve this warm & slightly toasted for breakfast with natural yogurt &
chopped bananas with sprinkling of icing sugar. Yum! This can also be
prepared 2 days ahead. Wrap tightly in foil and keep at room temperature.
WHOLE WHEAT BREAD
(Non-Yeast)
~Sent in by Larry Holmes, Ontario, Canada
2 cups whole wheat flour
1 cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups buttermilk or sour milk
¼ cup molasses
¼ cup vegetable oil
In large bowl combine first six ingredients. Stir to combine thoroughly. Make a well in the center.
In a small bowl put buttermilk, molasses and oil. Stir until molasses has thinned and mixed in. Pour into well. Stir just enough to combine. Turn into greased loaf pan 9x5x3 inches. Bake in 350° F oven for 40 to 50 minutes. Remove from pan and cool on rack.
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EARTH BREAD
~Sent in by: Kat, Spain
3 eggs
1 c.oil
1 tsp. vanilla extract
3 c. sugar, divided
2 c. whole wheat flour
1 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1 c. finely grated zucchini
1/2 c. finely chopped carrots
1/2 c. mashed bananas
1/2 c. chopped pecans
1 c. water
2 Tbsp. butter
1 tsp. rum flavoring
Combine eggs, oil, vanilla and 2 cups sugar in bowl. Add sifted dry
ingredients, mixing well. Stir in zucchini, carrots, bananas and
pecans.
Pour into two greased and floured 8 1/2" x 4 1/2" x 2 3/4" loaf pans.
Bake at 375 degrees for 1 hour. Combine 1 cup sugar and 1 cup water in
saucepan. Boil for 5 minutes. Stir in butter and flavoring. Spoon over
bread. Yields 24 servings.
Applesauce Cinnamon Rolls
~Sent in by: Ingrid, Coos Bay, OR
1 1/2 c unbleached flour
2 T sugar - brown or granulated
1 1/2 t yeast - rapid rise
1/4 t salt
1 c applesauce
1 egg white
3/4 c whole wheat flour
FILLING
2 T maple syrup
1 t ground cinnamon
1/2 c raisins
GLAZE
1/3 c maple syrup
To make the dough, mix unbleached flour, sugar, yeast, and
salt, and set aside. Place the applesauce in a small sauce-
pan, and heat until 125-130 degrees F. Add applesauce to
flour mixture, and stir for 1 minute. Stir in the egg white.
Add 2 tablespoons of the whole wheat flour to the dough, and
stir well. Continue to add the flour in 2-tablespoons
portions until a stiff dough is formed. Knead dough for 5
minutes on a flat surface sprinkled with 2 tablespoons of
flour. Gradually add enough of the remaining flour to form
a smooth, satiny ball of dough. Scrape the surface, and
sprinkle it with flour. Return the dough to the surface.
Use a rolling pin to roll the dough into a 10-x-12-inch
rectangle. Combine 2 tablespoons of maple syrup and the
cinnamon, and spread the mixture over the dough to within
1/2 inch of the edges. Sprinkle the raisins and/or dates
over the syrup, and roll the rectangle up jelly-roll style.
Lightly coat a 9-inch round pan with nonstick cooking spray
(nonfat), and pour 1/3 cup of maple syrup over the bottom of
the pan. Cut rolled-up dough into 1-inch slices*. Lay
slices in the pan, cut side up, spacing them 1/2 inch part.
Cover the pan with a kitchen towel, and let rise in a warm
place for about 30-35 minutes. Bake at 350 degrees F for
20 minutes, or until lightly browned. To loosen the rolls,
run a knife around the edge of the pan. Immediately place
the rolls onto a plate. Serve warm. Makes 12 servings.
Indian Fry Bread
~Sent in by: Shirley, WA State
This was taught to me by a dear friend who had been making these for years.
2 c. self rising flour
enough milk to make a biscuit dough
Fry pan with at least 2 inches of oil.
Heat oil to 350f.
Mix flour with the milk . Put a couple of handfuls of flour on wax
paper and turn out dough. Knead a couple of times. Pat our into a
rectangle and cut in squares about 2x3" and 1/4 thick. Drop in hot
oil, knocking off the extra flour first. Fry till golden brown, turning
once. Turn down heat if they brown to fast as dough needs to cook.
Drain and serve with honey. These are great with bean soup.
RYE BREAD
(Non-yeast)
~Sent in by Larry Holmes, Ontario, Canada
2 cups rye flour
1 ½ cups all-purpose flour
¼ cup packed brown sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups buttermilk
2 tablespoons vegetable oil
Measure first six ingredients together in large bowl. Stir thoroughly. Make a well in center. Add buttermilk and oil. Stir just to moisten. turn into greased 9x5x3-inch loaf pan. Bake in 350° F oven for 1 hour. Remove from pan to cool.
Struan Bread - Makes three 1-1/2 pound loaves
Joyce in Illinois
7 cups high-gluten bread flour
1/2 cup uncooked polenta
1/2 cup rolled oats
1/2 cup brown sugar
1/3 cup wheat bran
4 teaspoons sea salt
2 tablespoons plus 1 teaspoon instant yeast
1/2 cup cooked brown rice
1/4 cup honey
1/4 cup buttermilk
Approximately 1-1/2 cups water
3 tablespoons poppy seeds, for decoration
In a bowl, mix all the dry ingredients, including the salt and yeast.
Add the cooked brown rice, honey, and buttermilk and mix. Then add 1
cup of the water, reserving about 1/2 cup for adjustments during
kneading. With your hands squeeze the ingredients together until they
make a ball. Sprinkle some flour on the counter and turn the ball out
of the bowl and begin kneading. Add small quantities of water as
needed.
Because Struan has so many whole grains, it takes longer to knead than
most breads, usually 12 to 15 minutes.
The dough will change before your eyes, lightening in color, becoming
gradually more elastic and evenly grained. The finished dough should
be tacky but not sticky, lightly golden, stretchy, and elastic rather
than porridgelike. If it flakes or crumbles, add a little more water.
Wash out the mixing bowl and dry it thoroughly. Put in the dough and
cover with a damp towel or plastic wrap (I use a plastic shower cap) or
place the bowl inside a plastic bag. Allow the dough to rise for
about 1 hour, until it has roughly doubled in size.
Turn the risen dough out onto the lightly floured counter and divide
into three pieces. Use a dough knife if you have one for a clean cut.
Roll each piece of dough into a loaf forming one seam. Pinch the seam
together and tuck in the ends. Place the loaf, seam-side down, in an
oiled 9- by 4-1/2- by 3-inch bread pan. Repeat with the other two
loaves. Brush an egg wash solution (1 egg beaten into 4 cups of
water) on top of each loaf and sprinkle poppy seeds on top. Press the
seeds lightly into the bread.
Cover and allow to rise till the loaves crest over the tops of the pans.
Bake in a preheated 350F oven for approximately 45 minutes. The
loaves should be a dark gold on top and the sides and bottoms should be
medium gold, and they should reach an internal temperature of 190F.
I use an instant thermometer to check.
If you don't have one, get one. They are inexpensive and more than
worth the price.
When done, remove the bread from the pans and allow to cool at least
40 minutes. When you do slice it, the bread will have little "flecks of
gold" from the polenta.
Source: Brother Juniper's Bread Book by Peter Reinhart
Our Christmas Potato Lefsa
~Sent in by: Shirley, WA State
To 3 cups of cool mashed potatoes
add:
3 c. sifted flour
1 tsp. salt
1 tbl. sugar
2 tbl. shortening
2 tbl. cream
Mix these ingredients together. Roll 1 T. out using flour to keep from
sticking. Roll thin. Bake lightly on both sides on a large
flat griddle. Cool on a clean dish cloth , keeping lefsa separated from
one another. Spread with butter and sprinkle on sugar. Cinnamon optional.
Tradition says to take a dinner plate and cut them round but if your family
is not fussy then leave the ragged around edges.
Rotis
~Sent in by: Jane,Australia
Rotis are a type of Indian unleavened wholemeal bread. If you cannot get chapatti flour, use equal quantities of wholemeal flour and plain flour.
Preparation: 20- 25 mins
Cooking: 25- 30 mins
1 tsp salt
60g/ 2 oz butter, or ghee
340g/12oz chapatti flour or 160g/ 6 oz each of plain flour and wholemeal flour
175-280mL/ 6-10 fl oz warm water (quantity depends on the texture of the flour)
2 Tsps ghee or unsalted butter, for frying
Rub the salt and ghee into the flour until it resembles coarse breadcrumbs.
Gradually add the water and knead until a soft pliable dough is formed. This may be done in a food processor if wished.
Divide the dough into 8 round balls. Flatten each between your palms into a round cake and dust it very lightly in a little plain flour.
Roll them out to circles about 15cm/6 inch diameter. Cover the rest of the dough with a damp cloth while you are working on one.
Heat a heavy-based frying pan over a medium heat. When the pan is hot, place a roti on it and flip it over after about 30 seconds. Spread 1 tsp ghee or butter over it and turn the roti over.
Repeat the process for the other side. Brown both sides evenly and remove from heat. Repeat with the remaining rotis.
To keep the rotis warm, line a piece of foil with kitchen paper and put the cooked rotis on one half, cover with the other half and seal the edges. This will keep them warm for 30-40 mins.
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