Bread, Pancakes, Biscuits & Muffins

Bread Recipes

IndexMuffins : INDEX●

Pancakes : INDEX●

90 Minute Cinnamon Rolls●

Bagels (collection)●

Barbari Bread●

Basic Country Loaf●

Biscuits - COLLECTION●

Boston Brown Bread●

Corn pone●

Dusty Potato Bread●

English Muffin Bread●

Fat Free Corn Bread●

Fermented Banana Bread●

Fluffy Biscuits●

Fried Biscuits●

Herb Bubble Bread●

Kentucky Yeast Rolls●

Lebanese thyme bread●

Malt Bread/Loaf : 3 recipes●

Marvelous Whole Wheat Bread●

Nana's Yeast Rolls●

Pita Bread●

Pretzels : COLLECTION●

Pumpkin Bread - COLLECTION●

Pumpkin Bread (1)●

Scones : COLLECTION●

Scones (1)●

Scones (2)●

Soft Pretzles●

Bread

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Spaetzles●

Spoon Bread - 2 recipes●

Swallowtail Houska●

Rolls : COLLECTION●

Zuchinni Bread●

Zucchinni Bread - high altitude●

amyl

Bread

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http://www.mcs.vuw.ac.nz/school/staff/Amy-Gale.html

Muffin Recipes

IndexApple Crunch Muffins & Apple Cheddar Muffins●

Banana Bran Muffins●

Banana muffins●

Blueberry Muffins●

COLLECTION: Muffins (1 of 5)●





Fatfree Fruit Muffins●

Morning Glory Muffins●

Nutty Banana Jam Muffins●

Pumpkin Muffins●

amyl

Muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/index.html [12/17/1999 10:38:48 AM]


Apple Crunch Muffins & Apple CheddarMuffinsFrom: [email protected]

Date: Tue, 16 Nov 1993 21:37:34 -0500 Title: Apple Cheddar Muffins Categories: Muffins Servings: 4From: lfergus!larry (Larry Moore)Date: Tue, 16 Nov 93 11:14:03 ESTMessage-Id:

1/2 c Shortening 1 c Apples; Finely Chopped 1/2 c Sugar; Granulated 2/3 c Cheddar; Sharp Coarse Grate 2 Eggs; Lg 1/2 c Pecans; Chopped 1 1/2 c Unbleached Flour 3/4 c Milk 1 ts Baking Soda Apple Slices; * 1 ts Baking Powder Butter; Melted 1/2 ts Salt Cinnamon-Sugar Mixture 3/4 c Oats; Quick Cooking

* You should have 12 to 15 thin slices of unpeeled red apple for this recipe.

Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.

Title: Apple Crunch Muffins Categories: Muffins Servings: 4

1 1/2 c Unbleached Flour, Sifted 1/4 c Vegetable Shortening 1/2 c Sugar 1 Large Egg, Slightly Beaten 2 ts Baking Powder 1/2 c Milk 1/2 ts Salt 1 c Tart Apples * 1 1/2 ts Ground Cinnamon Nut Crunch Topping

Apple Crunch Muffins & Apple Cheddar Muffins

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* Apples are to be washed and cored. Shred the unpeeled apples for recipe. Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.

Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping.

Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.

NUT CRUNCH TOPPING:

Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.

amyl

Apple Crunch Muffins & Apple Cheddar Muffins

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Banana Bran MuffinsFrom: [email protected] (J Anthony Fitzgerald)

Date: Tue, 16 Nov 1993 02:41:03 GMT

Here is one that I like (so do my boys.) Found in the Muffin Cookbook2'nd edition Published by the Save-easy Food Stores.

1 c. whole bran cereal (I use quaker wheat bran)2/3 c. milk1 large banana, mashed. About 3/4 c.1 egg, beaten1/4 c. cooking oil1 1/2 c. flour1/2 c. brown sugar, packed2 1/2 tsp baking powder1/2 tsp salt1/4 tsp cloves (actually, 1/2 tsp, however, I find that too strong.)

In large bowl, stir together cereal, milk and banana. Let stand 2minutes or until cereal is soft. Add oil and egg; mix well. Stir dryingredients into bran mixture only until moistened. Spoon into greasedmuffin cups. Bake at 375F for 25 to 30 minutes. Yields 6 large or 12normal size muffins.

amyl

Banana Bran Muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/banana-bran-muffins.html [12/17/1999 10:38:55 AM]


Banana muffinsFrom: [email protected]

Date: 13 Nov 93 00:03:24 -0400Somebody posted a request for banana muffins a few days ago. I haven't been reading this group the last few days, so I don't know if anyone else responded, but here is a recipe that I have made successfully (therefore it is easy and hard to screw up!!):

makes 12

3 large bananas3/4 C white sugar1 egg1 t baking soda1 t baking powder1/2 t salt1 1/2 C all purpose flour1/3 C melted butter

Mash bananas. Add sugar and slightly beaten egg and mix well. Add the melt butter. Make a well in the middle and add the dryingredients. Bake at 375 (F) for 20 min.

I also remember my mother used to add brown sugar to the topsof the muffins before baking. This made them crunchy on top, but I haven't tried it myself.

Taken from: Muffin Mania, by Cathy Prange and Joan Pauli (notmuch publication information included)

amyl

Banana muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/banana-muffins.html [12/17/1999 10:39:00 AM]


Blueberry muffins

From: [email protected] (Erica Roth)Date: Tue, 21 Sep 1993 15:26:41 GMT

This recipe is actually from Jordan Marsh, but a former co-worker gave it tome. I don't like blueberries, so I use the apple cinnamon substitution.

1/2 cup butter1 1/4 cups sugar2 eggs2 cups flour2 tsp baking powder1/2 tsp salt2 1/2 cups blueberries1/2 cup milksugar for topping

Cream butter & sugar; add eggs and mix well. Sift dry ingredients and addto creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinklewith sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longer if batter is rel cold from using frozen berries (don't needto defrost them). Cool in pan.Notes: Do not use the blueberries in heavy syrup, use butter not margarine.If you want to use apple instead, use about 2 1/2 cups, chopped into smallpieces, and then sprinkled with cinnamon-sugar.

These muffins are HUGE and really good (and I'm not usually a muffin fan).

amyl

Blueberry muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/blueberry-muffin.html [12/17/1999 10:39:01 AM]


Muffins (1 of 5)From: [email protected] (Stephanie da Silva)

Date: Fri, 13 Aug 93 11:38:17 CDT

ContentsCornbread●

Fresh Pear●

Banana Curry●

Best Ever Banana●

Amaretto Almond●

Fondue Cheese●

Lemon Cheese & Raisin●

Donna's Beer●

Coconut Cream●

Curacao●

Banana Bran●

Pumpkin●

Blueberry Bran●

Kiwifruit●

Banana Pecan●

Banana Walnut●

Chocolate Chip●

Fig●

Carrot Raisin●

Avocado●

Poppyseed●

Pumpkin Poppyseed●

Banana Poppyseed●

Lemon Spiced●

Corn & Bacon●

Coffee●

Pail Full●

Chocoholics' Cheesecake●

Golden Zucchini●

Gingerbread●

Hazelnut●

Muffins (1 of 5)

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Strawberry Surprise●

Sour Cream●

Banana Almond●

Blackstrap Molasses Bran●

Black Bottom●

Low Cholesterol Oat Bran●

Even Lower Cholesterol Oat Bran●

Heavenly Maple Syrup●

Mother Milner's Old-Fashioned Bran●

Sonja's Date (sounds like gossip)●

Apple Raisin●

Applesauce Raisin●

Cappuccino Chip●

-----

CORNBREAD MUFFINS 1/2 cup polenta, 1/2 cup self-raising flour, 1 Tbsp castor sugar, 1/3 cup milk 1/2 tsp ground cumin, 1 Tbsp chopped fresh parsley, 1 egg lightly beaten 3/4 oz butter, melted Preheat oven to 400oF, lightly grease 4 pans. Sift polenta, flour, sugar &cumin into bowl. Stir in parsley, butter, egg & milk, stir until just combined. Spoon into pans and bake for about 25 mins or until lightly browned. Makes 4. Suitable to freeze.

FRESH PEAR MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup golden syrup 2 eggs, 1 cup milk, 4 fresh pears peeled & diced Dry Mix - 3 cups flour, 2 tsp cinnamon, 2 tsp mixed spice, 4 tsp gr.ginger

Preheat the oven to 350oF & prepare pans. Thoroughly blend the margarine, sugar & golden syrup. Beat in the eggs & add the milk, mix well. Stir inthe pears. Carefully stir in the previously combined dry mix. Place in pans & bake for 25-30 mins. Makes 12-14. Variations: FP with Caraway - Add 3 tsp of caraway seeds to the wet mix. FP with Nuts - Add 1/2 cup of chopped walnuts or pecans to the wet mix. FP & Double Ginger - Add 1/2 cup crystallised ginger to the wet mix. FP with Raisins - Add 1/2 cup chopped raisins to the wet mix. FP with Rye - Replace the flour with 3 cups rye flour & 4 tsp bakingpowder.

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BANANA CURRY MUFFINS 2 cups flour, 2 tsp baking powder, 1.1/2 cups bran, 2 ozs butter, 1 cupmilk 1 tsp curry powder, 1 Tbsp treacle or golden syrup, 3/4 cup mashed bananas 3 Tbsp sweetened condensed milk, 1/2 tsp baking soda Preheat oven to 350oF, prepare pans. Sift flour & b/pdr, stir in bran &make a well in the centre. Melt the butter, curry pdr, treacle & condensed milk together. Dissolve the soda in the milk & pour into the dry ingredientswith the butter mixture & the bananas. Stir until just combined. Spoon into pans & bake for 15-20 mins or until well risen & golden. Makes 16-18 muffins. Microwave Instructions: Place paper muffin cases into a microwave-proof muffin tray. Just over half fill each case. Place on a microwave-proof rack& cook on high power for 2.1/2 to 3 mins or until no wet spots are visible.

Repeat with remaining mixture. For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.

BEST EVER BANANA MUFFINS 3 large ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup melted butter 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1.1/2 cup flour Preheat oven to 375oF, prepare pans. Mash bananas, add sugar & slightly beaten egg. Add the melted butter. Add dry ingredients & bake for 20 mins. Makes 9 large muffins.

AMARETTO & ALMOND MUFFINS 2/3 cup sour milk, 3 Tbsp melted butter or margarine, 1 egg 1/2 cup amaretto liqueur, 1 cup sliced almonds, 2 tsp baking powder 1/2 cup sugar, 2 cups flour Preheat oven to 400oF and grease muffin pans. Put the first 5 ingred. into a bowl & mix well, then add the remaining ingred. & blend until just mixed. Put into pans & bake for 15-20 mins. Makes 12.

FONDUE CHEESE MUFFINS 1 egg, 1 cup milk, 3 Tbsp melted margarine, 3 Tbsp kirsch 1 cup grated gruyeye cheese, 1 clove garlic crushed, 1/2 tsp nutmeg 3 tsp baking powder, 2 cups flour Preheat oven to 375oF, prepare pans. Put the first 4 ingredients into abowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 15-20 mins. Makes 12 muffins.

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LEMON-CHEESE & RAISIN MUFFINS 2/3 cup milk, juice & grated rind of 1 lemon, 2 eggs, 1/4 cup white sugar 1/4 cup brown sugar, 1/4 cup lemon cheese, 1/2 cup raisins, 2 cups flour 1 cup shredded coconut, 1 Tsp baking powder Preheat oven to 375oF, prepare pans. Mix all ingredients except the flour &b/pdr. Add flour & b/pdr & mix until just blended. Spoon into pans & bakefor 20-25 mins. Makes 14 moist & tasty muffins. If you can't buy lemon cheese then here is a couple of recipes, you can use either in the muffins. LEMON CHEESE 4 ozs butter, 1 cup sugar, 1 cup water, juice of 2 lemons & grated rind of1, 2 eggs, 1 pkt lemon jelly crystals (jello?) Put butter, sugar, lemon rind & juice, water & jelly crystals in a double boiler, or put in a basin & stand in a saucepan of hot water. When mixtureis melted add the well-beaten eggs. Stir occasionally until the mixture thickens. (Do NOT let it boil). Pour into hot jars & cover when cold.Store in refrigerator. LEMON HONEY 1 lb sugar, 4 ozs butter, 4 eggs, juice & rind of 4 lemons Grate only the yellow parts of the lemons as the white pith is bitter.Strain the juice, beat eggs a little, put all ingredients into a double boiler or put in a basin & stand in hot water. Cook slowly until thick & smooth. (This may take quite awhile, do NOT let it boil). Put into hot jars & cover when cold. Store in refrigerator.

DONNA'S BEER MUFFINS 3 cups flour, 5 tsp baking powder, 1/2 tsp salt, 3 Tbsp sugar 1 bottle of beer Preheat oven to 350oF, prepare pans. Measure dry ingredients into bowl &pour beer over, stirring to blend. Spoon into pans & brush tops with butter.Bake for 15-20 mins. Makes 9 large muffins. Serve hot, a little grated cheddar cheese may be sprinkled on top before baking if desired. NOTE: Copied without permission from Muffin Mania. As this book is CanadianI've asked a Canadian friend how large a bottle of beer is over there, she says they are small about equivalent to a can of beer here (NZ), about 375 mls I think but don't quote me on that. If you DO KNOW the size of aCanadian bottle of beer please DON'T EMAIL me with the information, tell thenewsgroup!

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COCONUT-CREAM MUFFINS 2 eggs, 1 Tbsp rum, 3 Tbsp melted margarine, 1 cup coconut cream 1 cup coarsely shredded coconut, 3/4 cup chopped pineapple 2 tsp baking powder, 1/2 cup sugar, 1.3/4 cup flour Preheat oven to 400oF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the dry ingredients & blend until just mixed. Spooninto pans, sprinkle a little coconut on top of each muffin & bake for 50-20mins. Makes 12 muffins. NOTE: Coconut cream is canned & comes from the Pacific Islands, I do hopeit is available in the States & elsewhere.

CURACAO MUFFINS Wet Mix - 1/2 cup melted margarine, 3/4 cup sugar, 1/4 cup apple juice 1/2 cup curacao liqueur, 2 eggs, 1/2 cup lemon cheese Dry Mix - 2 tsp baking powder, 1.3/4 cups flour Preheat oven to 375oF, prepare pans. Blend wet mix ingredients & mix well. Fold in the previously mixed dry ingredients until just blended. Spoon intopans & bake for 15-20 mins. Makes 20 muffins. Note: Curacao is an orange flavoured liqueur.

BANANA & BRAN MUFFINS Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs 1/4 cup golden syrup, 1.1/2 cups mashed banana 1/2 cup milk or yoghurt, 1 Tbsp orange rind Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking soda 1/2 tsp nutmeg. Topping - Equal parts of cinnamon & sugar. Preheat oven to 400oF & grease muffin pans. Beat well, all of the wet mix ingredients & gently fold in the previously combined dry ingredients. Place in the muffin pans, sprinkle with topping and bake for 20-25 mins. Makes 12-14. Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix as desired.

PUMPKIN MUFFINS 1.1/2 cups self raising flour, 1/4 tsp nutmeg, 1/2 cup (firm) brown sugar 1/2 cup drained, mashed, cooked pumpkin, 1/2 cup milk, 1/2 tsp salt 1/4 tsp spice, 1/4 cup oil, 1/2 cup sultanas Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat egg in separate bowl, add oil, pumpkin, milk & mix well. Add dryingredients to wet mix and mix with the MINIMUM amount of stirs (over

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stirring will produce pointy peaked muffins). 3/4 fill muffin pan (grease if not using non-stick pan) & bake 375oF for 18-20mins.

BLUEBERRY BRAN MUFFINS Wet Mix - 1/2 cup butter, 1/2 cup sugar, 1.1/2 cups milk, 1/4 cup lemonjuice 2 eggs, 1 cup blueberries frozen/fresh/canned (drained), 2 Tbsp honey Dry Mix - 2 cups self-raising flour, 1 cup flaky bran Preheat oven to 400oF, grease pans. Thoroughly blend butter & sugar, add warmed honey & lemon juice. Beat in the eggs then the milk. Gently fold theblueberries into the mixture taking care not to break them. Fold the flour into the wet mix then place into pans. Bake for 20-25 mins. Makes 12

KIWIFRUIT MUFFINS - 1 Wet Mix - 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1/2 cup milk 4 large very ripe mashed kiwifruit, 1/4 tsp vanilla essence 1 Tspn lemon juice Dry Mix - 3 cups self-raising flour Topping - equal parts sugar & mixed spice (optional) Preheat oven to 350oF, prepare pans, or line them with muffin papers. Blend the eggs, sugar & oil. Mix in the remaining wet mix ingredients then carefully fold in the flour. Place in the muffin pans, sprinkle with topping if desired & bake for 25-30 mins. Makes 12. Variations: Kiwifruit & Banana: Add 1 chopped banana to the wet mix & 2 Tbsp of extra flour to the dry mix. Comment: These muffins are a very pale colour when cooked. KIWIFRUIT MUFFINS - 2 3/4 cup white flour, 1/2 cup cornmeal, 1/2 cup wholemeal 3 tsps baking powder, 1/2 cup oil, 1/2 cup sugar 1/2 cup kiwifruit-peeled,chopped; 2 eggs, 1/2 cup milk Sift flour & b/pdr into a bowl, add cornmeal, wholemeal & sugar. In another bowl beat eggs, oil & milk. Gently stir kiwifruit into wet mixture. Add dry mix to wet mix and stir until JUST combined Spoon intopans & bake at 400oF for 15-20 mins. Makes 12.

BANANA PECAN MUFFINS 1.1/2 cups flour, 1 tsp baking SODA, 3/4 cup raw sugar 3.1/2 ozs butter, 1 egg, 1.1/2 tsps baking POWDER 1.1/2 cups bran, 1/2 cup chopped pecans or walnuts 2 very ripe bananas, 1/2 cup milk, 1/2 cup plain yoghurt

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Sift flour, b/pdr, b/soda into a bowl. Stir in bran, sugar & nuts. Make a well in centre of dry ingredients. Melt butter in a small pot or microwave. Mash bananas. Lightly beat egg, milk & yoghurt together. Add bananas to dry ingredients. Pour melted butter & egg mixture into the well & mix with a fork until JUST combined. Spoon into prepared pans & bake at 430oF for 15-20 mins.

BANANA & WALNUT MUFFINS 1 oz butter, 1.1/2 cups flour, 1/4 tsp nutmeg, 1/2 tsp salt 1 egg, 1/2 cup chopped walnuts, 1/2 tsp grated lemon rind 2 bananas, 1.1/2 tsp baking powder, 1/4 cup sugar 3/4 cup milk, 2 Tbsp oil, 1/2 tsp grated orange rind Melt butter, mash bananas. Sift flour, b/pdr, nutmeg, sugar & salt into a bowl. Add melted butter, milk, egg, oil, nuts & rinds to bananas. Make a well in centre of dry ingredients & gently stir in banana mixture. Spoon into prepared pans & bake at 400oF for 15-20 mins. Makes 18.

CHOCOLATE CHIP MUFFINS Wet Mix - 1/2 cup butter or margarine, 1/2 cup sugar, 2 eggs 1 cup milk, 1/2 cup yoghurt, 1 tsp vanilla essence 1/2 cup chopped chocolate or chocolate chips Dry Mix - 3 cups self-raising flour Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar& beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently foldthe flour into the wet mix. Place in pans & bake for 15-20 mins. Makes 12-14. Variations: Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling water to thewet mix. Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins and/or 1/2 cup chopped pecans to the wet mix of Choc or Double Choc muffins. Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the above recipes.

FIG MUFFINS Wet Mix - 1/2 cup oil, 1/2 cup sugar, 2 eggs, 1/2 cup milk 1/2 orange juice, 2 tsps orange rind, 1 cup chopped dried figs Dry Mix - 2.1/2 cups self-raising flour 1/4 tsp baking soda Preheat oven to 400oF, grease pans. Thoroughly blend all the wet mix ingredients lastly adding the figs, gently fold the dry mix into the wet mix. Place in pans and bake for 20-25 mins. Makes 10-12.

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Variations: Fig & Ginger - Add 1/2 cup of chopped preserved ginger to the wet mix. *Comment: I'm not sure if the orange juice is supposed to be the juice of 1/2 an orange or whether there was a misprint and it should have been 1/2 cup orange juice, try the smallest amount and then add more if too dry.

CARROT & RAISIN MUFFINS (1) 1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats), 2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot 3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beategg, milk & oil. Make a well in centre of dry ingredients, pour in liquid. Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins. CARROT & RAISIN MUFFINS (2) 1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg 1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins 1/2 cup sugar, 3/4 cup milk Place bran, milk, golden syrup & egg into a mixing bowl. Peel & gratecarrot & add with cottage cheese & raisins. Leave to stand for 5 mins. Add flour, sugar, b/soda & salt. Mix until just combined. 3/4 fill greased muffin pans & bake at 350oF for 20 mins or until well-risen & golden. Makes 9. CARROT 'n RAISIN MUFFINS (3) 1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot 1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon 1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk sunflower seeds for topping Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot.Sift flour & spices together in another bowl, stir in all-bran together with carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bakeat 400oF for 20-25 mins.

AVOCADO MUFFINS Wet Mix - 1/4 cup margarine, 1/4 cup sugar, 1 egg, 1 avocado pureed 1 cup toasted slivered almonds, 1 cup milk Dry Mix - 2 cups self-raising flour Preheat oven to 400oF & prepare pans. Cream butter & sugar & beat in the

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egg. Blend in the avocado & milk & mix in the nuts. Lastly add the flour & mix gently but thoroughly until the ingredients are moistened & combined. Place in pans and sprinkle each muffin with topping. Bake for 20-25 mins. Makes 10-12. Note: I also add a little grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stir constantly to stop burning. These muffins are one of my favourites.

POPPYSEED MUFFINS Wet Mix - 1.1/2 cup yoghurt, 1/4 cup oil, 2 tsp vanilla, 1/3 cup sugar 1/4 cup poppy seeds, 2 eggs Dry Mix - 1.3/4 cups flour, 2 tsp baking powder Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add combined dry mix to wet mix until just combined. Spoon into pans & bake for 10-15 mins. Makes 12.

PUMPKIN & POPPYSEED MUFFINS Wet Mix - 1/2 cup cooked, mashed pumpkin, 1/2 cup milk, 4.1/2 oz butter 3/4 cup raw sugar, 1 egg, 1/3 cup poppy seeds Dry Mix - 2 cups self-raising flour Reheat 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.

BANANA & POPPYSEED MUFFINS 4.1/2 oz butter, 3/4 cup brown sugar, 2 eggs, 2 cups flour, 1 tsp b/pdr 2 tsp ground nutmeg, 1/2 tsp cinnamon, 1/4 tsp mixed spice, 1/4 cup milk 1/4 cup poppy seeds, 2 large bananas, ground nutmeg extra Reheat oven to 350oF, prepare pans. Melt the butter in a saucepan. Add sugar & beat until well combined & paler in colour. Beat eggs until thick & pale. Sift flour, b/pdr, measured nutmeg, cinnamon & mixed spice together, add poppy seeds. Mash bananas, add to sugar mixture & stir to combine. Fold sifted ingredients, milk & egg alternately into the banana mixture until just combined. Do not overmix. Spoon into pans, sprinkle tops with nutmeg & bake for about 15 mins. Leave in tin 5 mins before turning out. Makes 12.

LEMON SPICED MUFFINS

2 cups flour, 4 tsp baking powder, 1.1/2 tsp cinnamon, 1/2 cup sugar 1 Tbsp grated lemon rind, 1/2 cup oil, 2 eggs, 1/4 cup milk

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1 cup unsweetened natural yoghurt Topping: 1/4 cup raw sugar & 1 tsp ground cinnamon mixed together Preheat oven to 400oF, prepare pans. Sift flour, b/pdr & cinnamon, stir in sugar & lemon rind. Lightly beat the oil, eggs, yoghurt & milk together. Add dry mix to wet mix until just combined. Spoon into pans, sprinkle with topping, bake for 15-20 mins or until golden & well risen. Makes 12.

CORN & BACON MUFFINS 4 finely chopped bacon rashers, 2 cups self-raising flour, 1 tsp paprika 2 ozs chopped butter, 1 lightly beaten egg, 1 tsp grain mustard 1/4 cup buttermilk, 4-5 oz can creamed corn, 1/2-2/3 cup milk 2 Tbsp grated fresh parmesan cheese Preheat oven to 375oF, prepare pans. Cook bacon until crisp, drain on absorbent paper. Sift flour & paprika, rub in butter until mixtureresembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn & 1/2 cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into pans, sprinkle with cheese, bake for about 20 mins or until done. Makes 12.

COFFEE MUFFINS 1 cup very strong cold black coffee, 1 cup sugar, 2 eggs, 1 cup yoghurt 2.1/2 cups flour, 2 tsp baking powder Preheat oven to 400oF, prepare pans. Put the first four ingredients into a bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.

PAIL FULL OF MUFFINS This recipe makes 6 dozen muffins. The batter may be kept 6 weeks coveredin the refrigerator. Prepare recipe the day BEFORE baking. 2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine 3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbspsalt 5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz) 2 cups raisins or chopped dates Pour boiling water over all bran & let stand. In very large bowl (or bath tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix well. Premix flour, b/soda & salt & add to above mixture. Mix well. Addbran flakes & fold in until just combined. Add raisins or dates. Chill 1 day before baking. Spoon into pans & bake at 375oF for 15-20 mins.

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CHOCOHOLICS' CHEESECAKE MUFFINS 2.3/4 ozs cream cheese, 2 Tbsp sugar, 1 beaten egg, 1/3 cup cooking oil 3/4 cup milk, icing sugar, 1 cup flour, 3 Tbsp cocoa, 1/2 tsp salt 2 tsp baking powder, 1/2 cup sugar In a small bowl, beat cream cheese & 2 Tbsp sugar until light & fluffy. Set aside. In a large bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder & salt. Combine egg, milk & oil. Add dry mix to wet mix until just combined. Spoon half of batter into prepared pans, put 1 tsp cream cheese on top of each muffin, top with rest of batter. Bake at 375oF for 20 mins. Dust with icing sugar. A delicious dessert muffin. Note: Icing Sugar = Confectioner's Sugar or Powdered Sugar.

GOLDEN ZUCCHINI MUFFINS 2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla 1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour 2/3 cup grated yellow zucchini (courgette) Preheat oven to 375oF, prepare pans. Put the first seven ingredients into abowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans & bake for 20-25 mins. Makes 12.

GINGERBREAD MUFFINS Wet Mix - 1 egg, 1/2 cup golden syrup, 1/2 cup sugar, 1/4 cup oil 1/8 tsp dry mustard, 1/4 tsp cinnamon. 1/2 cup yoghurt 2 tsp ground ginger (pr preferably freshly grated ginger) Dry Mix - 1 cup flour, 1 tsp baking powder Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mixwell. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. These muffins are best made with freshly grated real ginger, if you can be bothered.

HAZELNUT MUFFINS Wet Mix - 2 eggs, 3/4 cup yoghurt, 1/2 cup melted butter or margarine, 1/2 cup frangelico liqueur*, 1/2 cup sugar Dry Mix - 1.1/2 cups flour, 1/2 cup chopped hazelnuts*, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mixwell. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. * Frangelico is a hazelnut liqueur. I believe hazelnuts are also known as filberts in the States.

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STRAWBERRY SURPRISE MUFFINS Wet Mix - 1/3 cup melted butter or margarine, 1 cup yoghurt, 2 eggs 1/2 cup sugar Dry Mix - 2 tsp baking powder, 2/3 cup oat bran, 1.1/4 cups flour 1/4 cup sliced almonds Surprise: 1/2 cup strawberry jam Preheat oven to 400oF, prepare pans. Combine wet mix ingredients & mixwell. Add the dry mix to the wet mix until just combined. Spoon half of thebatter into each pan, put a little strawberry jam into the centre of each muffin & top off with remaining batter. Scatter a few extra sliced almonds on top if desired & bake for 15-20 mins. Makes 12.

SOUR CREAM MUFFINS Wet Mix - 1 egg, 1 cup sour cream, 1/4 cup milk Dry Mix - 1.1/2 cups flour, 2 Tbsp sugar, 1 tsp baking powder 1/2 tsp baking soda, 1 tsp nutmeg, 1 tsp salt 1/2 cup raisins (if desired) Preheat oven to 375oF, prepare pans. Beat egg, stir in sour cream & milk. Combine dry ingredients except raisins & add to wet mix. Fold in raisins, spoon into pans & bake for 15-20 mins. Makes 8-9 large muffins.

BANANA ALMOND MUFFINS Wet Mix - 1/4 cup sour milk, 1/3 cup softened margarine, 2 eggs 2 bananas mashed, 1/2 tsp almond extract (essence) Dry Mix - 1 cup flour, 3/4 cup sugar, 1.1/2 tsp baking powder 1 cup almonds, sliced & toasted Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mixwell. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. Note: Milk may be soured by adding a little lemon juice to it & leavinguntil curdled.

BLACKSTRAP MOLASSES BRAN MUFFINS 2 cups bran, 1/2 cup oil, 1/2 cup blackstrap molasses, 2 eggs 2.1/2 cups yoghurt, 1 cup raisins, 2.1/2 cup flour, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Mix the bran & the oil together. Addthe molasses, eggs & yoghurt & mix well. Add the raisins, flour & baking powder until just combined. Spoon into pans & bake for 15-20 mins. Makes 18

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muffins.

BLACK BOTTOM MUFFINS Muffin Batter: 1.1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda 1/3 cup unsweetened cocoa, 1/4 tsp salt, 2/3 cup buttermilk 1/4 cup vegetable oil, 1 lightly beaten egg, 1 tsp vanilla 1/4 cup lightly salted butter or margarine, melted & cooled 1/3 cup semisweet chocolate chips, chopped Topping: 6 ozs softened cream cheese, 1/4 cup sugar 1 lightly beaten egg, 1/8 tsp almond extract 1/4 cup toasted slivered almonds Preheat oven to 375oF, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda & salt. In another bowl, stir together buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon into pans. In a medium bowl, stir together cream cheese, sugar, egg & almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.

LOW-CHOLESTEROL OAT-BRAN MUFFINS Wet Mix - 2 cups low-fat yoghurt, 3 Tbsp oil, 3 egg whites, 1/2 cup sugar Dry Mix - 2 cups rolled oats, 1 cup oat bran, 1.1/2 cups flour, 2.1/2 Tbsp baking powder, 2 tsp cinnamon Preheat oven to 375oF, prepare pans. Combine wet mix ingredients & mix well. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20-25 mins. Makes 20 muffins. Watching your cholesterol isn't at all difficult when you can make muffins like this to have with a cup of tea.

EVEN LOWER CHOLESTEROL OAT-BRAN MUFFINS Wet Mix - 1.1/2 cup low-fat milk, 2 Tbsp oil, 2 egg whites 2 mashed bananas Dry Mix - 2.1/2 cup oat bran, 1 Tbsp baking powder, 1/2 cup chopped walnuts 1/2 cup brown sugar Preheat oven to 350oF, prepare pans. Combine wet mix ingredients & mixwell. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12.

HEAVENLY MAPLE SYRUP MUFFINS 1/4 cup margarine, 1/2 cup sugar, 1 tsp salt, 1.1/4 cup flour, 1/2 cup milk

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2 tsp baking powder, 3/4 cup rolled oats, 1/2 cup maple syrup Glaze: 1 Tbsp butter, 1/2 cup icing sugar, 1 Tbsp maple syrup Preheat oven to 350oF, prepare pans. Soften margarine, blend in sugar &salt. Add dry ingredients & blend with pastry cutter until crumbly. Mix in oats. Blend milk & syrup together & pour over dry ingredients stirring only until just combined. Bake for 20 mins or until cooked. Spread glaze over when slightly cooled. Makes 8 large muffins.

MOTHER MILNER'S OLD FASHIONED BRAN MUFFINS 3/4 cup brown sugar, 1 egg, pinch salt, 1 cup natural bran, 1/2 cup sourmilk shortening the size of an egg (approx. 1/4 cup), 1 cup flour 1 scant tsp baking soda, 1 tsp baking powder Cream shortening & sugar & add the egg & beat. Add the bran & the sour milkin which the soda has been dissolved. Add flour, baking powder & salt. Bakeat 375oF for 15-20 mins. Dates may be added. Cook the dates with a little water & let them cool. Mix the date mixture with flour before adding to batter. Makes 8 large muffins. (Pour maple syrup over these for a yummy dessert).

SONJA'S DATE MUFFINS 1/2 cup brown sugar, 1 egg, 1 tsp salt, 1 Tbsp oil, 1.1/2 cup natural bran 3/4 cup flour, 1 tsp baking soda, 1 cup sour milk or buttermilk Date Filling: 1 cup chopped dates, 1 cup hot water, 1/2 cup brown sugar 1 tsp lemon juice Mix Date filling ingredients in a saucepan & simmer until thickened. Measure sugar, egg, salt, oil & date filling into one bowl. Beat vigorouslyuntil smooth. Add bran. Add flour & baking soda, then milk, mix until just combined. Spoon into prepared pans & let stand 3 mins, bake 375oF for 20mins. Makes 10 large muffins. These muffins are VERY moist.

APPLE RAISIN MUFFINS 1.1/2 cups apples, peeled, cored & chopped 1 cup raisins, 2 Tbsp sherry, 1/2 cup sugar, 3/4 cup cream 1/2 cup softened margarine, 2 tsp mixed spice, 2 eggs 2 cups flour, 3 tsp baking powder Preheat oven to 400oF, prepare pans. Put the 1st three ingredients into a bowl & set aside. Put the next three ingredients into another bowl & mix well. Add the remaining ingredients plus the apple mixture & blend until just combined. Spoon into pans & bake for 15-20 mins. Makes 15.

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APPLESAUCE RAISIN MUFFINS 4 eggs, 2 cups sugar, 1.1/2 cups oil, 1.2/3 cup applesauce, 1 tsp salt 3 cups flour, 1 Tbsp cinnamon, 2 tsp baking powder, 2 tsp baking soda 2 cups raisins Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add dry ingredients & blend until just combined. Stir in raisins. Spoon into prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20 mins. Makes 18-24 good size muffins.

CAPPUCCINO CHIP MUFFINS 2 cups flour, 3/4 cup sugar, 2.1/2 tsp baking powder, 1/2 tsp salt 2 tsp instant espresso coffee powder, 1/2 tsp ground cinnamon 1 cup milk (scalded & cooled, if desired), 1 lightly beaten egg 1/2 cup lightly salted butter or margarine, melted & cooled 1 tsp vanilla, 3/4 cup semisweet chocolate mini-chips Preheat oven to 375oF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans & bake for 15-20 mins or until cooked. Makes 12. These muffins freeze well. Delicious served with Espresso Spread: 4 ozs cream cheese softened, 1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder, 1 oz semisweet chocolate, grated Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1.1/2 cups.

mara

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COLLECTION: Muffins (2 of 5)From: [email protected] (Stephanie da Silva)

Date: Thu, 12 Aug 93 17:03:22 CDT

Index (mw = microwave, gf = gluten free, sf = sugar free)

Contentsmw Bacon Cheese●

mw Wholemeal (wholewheat) Banana●

mw Bran●

mw Pumpkin●

mw Fruit●

Banana Green Ginger●

Basic●

Calico Bell Pepper●

Blue Cheese●

Blueberry Yogurt●

Coconut●

Coffee Streusel●

Onion Cheese●

Tastes Like Donuts●

Double Chocolate●

Garlic●

Ginger●

gf sf Rice & Millet●

gf Fruit●

Ice Cream●

Italian Pizza●

Lemon Coconut●

Lemon, Lime & Orange●

Six Week Bran●

Almond & Apricot Surprise●

Apple●

Apricot & Ginger●

Apricot●

Carrot Pineapple●

COLLECTION: Muffins (2 of 5)


Cherry●

Chocolate Raspberry●

Corn & Cheese●

Cranberry Apple●

Fruit Blossom●

Bacon & Herb●

Honey Lemon●

Irish●

Rhubarb●

Surprise Applesauce●

Spur of the Moment●

Vanilla●

Bran●

-----

MICROWAVE BACON & CHEESE MUFFINS 2 rashers rindless bacon, 1.1/4 cups self raising flour 1/2 cup bran flakes, 1 large egg beaten, 1/8 cup melted butter 1/2 cup tasty cheese, 1/2 tsp salt, 1/4 tsp each mustard & pepper 1/2 cup milk, approx Cut bacon into a bowl & add the bran, cheese, salt, mustard & pepper. Stir well & make a hole in the centre to add the egg & cooled butter. Gently add enough milk to produce a soft scone texture then spoon mixture into ungreased muffin pans & scatter bacon pieces on top. Microwave on high for 3.1/2 - 4 mins, allow to stand about 1/2 a minute before removing to rack. Variations: Replace cheese with corn kernals or green peas. Use tomato juice instead of milk.

MICROWAVE WHOLEMEAL BANANA MUFFINS 1/4 cup wheatgerm, 1/2 cup wholemeal flour, 1/2 tsp baking powder 1/2 tsp baking soda, 1/2 tsp salt, 1 egg, 1/2 cup brown sugar 1/2 cup mashed banana, 1 tsp cinnamon, 1/4 tsp nutmeg, 3/4 cup rolled oats 1/2 cup melted butter, 1/2 cup sultanas Mix together wheatgerm, flour, b/pdr, b/soda, salt, spices, sugar & oats. Add butter, egg, banana & mix well. Line muffin dish with paper cups & fill with mixture. Elevate & cook for 3 mins on high for 6 muffins & 2.1/2 mins for 5 muffins. Repeat process with remaining mixture. Makes 12.

MICROWAVE BRAN MUFFINS



1 cup flour, 1/4 tsp salt, 2.1/2 tsps baking powder, 1 Tbsp sugar, 1 cup bran, 1/4 cup sultanas, 1/4 cup golden syrup, 1 Tbsp butter 1/2 to 3/4 cup milk, 1 egg. Sift flour, salt, b/pdr, add sugar, bran & sultanas. In microwave warm syrup, milk & butter for 5-10 secs or until butter has melted. Cool. Beat egg lightly. Make a well in centre of dry ingredients & pour in the milk & egg. Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a plate, allowing 1cm between each. Cook one plate at a time. Microwave on full power for about 5 mins or 3 mins for 7. Turn plate once during this time (if you don't have a revolving turntable). Makes 24. MICROWAVE BRAN MUFFINS (2) 1/2 cup water, 1.1/4 cups bran, 50g (1.3/4ozs) butter, 1 egg 1/2 cup brown sugar, 3/4 cup plain yoghurt, 1.1/4 cups flour 1.1/4 tsp baking soda, 1/4 tsp salt, 1/2 cup chopped raisins Place water in a suitable microwave bowl. Heat until boiling (about 1 min). Add bran & butter & stir until butter is melted & bran softened. Beat in sugar & egg. Blend in remaining ingredients. Spoon into double paper patty cases or paper lined muffin cups. The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds on high per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough). Tested in a 600-700 watt oven, for 500 watt oven allow 15 seconds extra for every minute of cooking.

GOLDEN PUMPKIN MUFFINS (Microwave) 1 cup cooked pumpkin or squash, 1/2 small chopped onion, 1 Tbsp melted butter 1 beaten egg, 1/4 cup grated cheese, 1/4 tsp salt, 1/4 tsp curry powder Mash the pumpkin well, then add onion, butter, egg, cheese, salt & curry. Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 mins, or until set. Stand for 2 mins, remove papers before serving. Makes 4-5 muffins. Tested in a 650 watt oven.

FRUIT MUFFINS (Microwave) 1/4 cup wheatgerm, 1/2 cup flour, 1/2 cup brown sugar 1/2 tsp each of nutmeg, baking soda, baking powder & cinnamon 3/4 cup rolled oats, 1/2 cup melted butter, 1 beaten egg 1/2 cup apple puree, stewed peaches or similar (canned baby food is ideal) Combine all dry ingredients, then butter, egg & fruit. Do not over mix. 3/4 fill lined muffin trays. Cook on high for 3 mins (6 muffins) or until set & dry on top. Makes 9 muffins. (Cook 1 min. 30sec to 1 min. 50sec for 3 muffins). Wholemeal flour may be used instead of white. Bran flakes instead



of wheatgerm. 1/2 cup dried fruit may also be added. Larger quantities of the dry ingredients can be premixed and kept in an airtight container, or freezer, for using later. (Use 2 cups of dry ingredients for each batch).

BANANA & GREEN GINGER Wet Mix - 1/4 cup sugar, 1/2 cup margarine, 4 ripe mashed bananas 2 eggs, 1/4 cup diced crushed green ginger Dry Mix - 2 cups self-raising flour Topping - Equal parts of garam masala & sugar (optional) Preheat over to 350oF, prepare pans. Blend margarine & sugar & beat in the eggs. Stir in the remaining wet mix ingredients. Fold the flour into the wet mix & spoon into pans. Bake for 20-25 mins. Makes 10-12. Optional Topping - Before cooking sprinkle tops with mixed topping, this add an extra tang. These muffins have a lovely refreshing & sharp flavour. Delicious for breakfast with fresh fruit salad & coffee.

BASIC MUFFINS Wet Mix - 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1 cup milk Dry Mix - 2.1/2 cups self-raising flour Preheat oven to 400oF, prepare pans. Blend thoroughly the butter & sugar. Beat in the eggs & then the milk. Carefully fold in the flour taking care not to overmix. Spoon into pans & bake for 20-25 mins. Makes 10-12. If you want to experiment with muffins & their magic, the above recipe will provide a good base to work from. To begin with, don't stray too far from home & soon you will find that you are confident enough with the results to have some really good fun. The liberties you can take are quite wide & muffins are friendly & helpful. You will soon have learnt the magic. (Pinched without permission from Muffin Magic).

CALICO BELL PEPPER MUFFINS 1/4 cup EACH finely chopped red, yellow & green bell pepper, 2 eggs 1/4 cup butter or margarine, 2 cups flour, 2 Tbsp sugar, 1 cup milk 1 Tbsp baking powder, 3/4 tsp salt, 1/2 tsp dried basil Preheat oven to 400oF, prepare pans. In small skillet over medium-high heat, cook peppers in butter until colour is bright & pepper is tender crisp, about 3 mins. Set aside. In large bowl, combine flour, sugar, baking powder, salt & basil. In small bowl, combine milk & eggs until blended. Add dry mix together with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into pans, bake for 15 mins or until golden. Makes 12 muffins.



BLUE CHEESE MUFFINS Wet Mix - 3.1/2 ozs crumbled blue cheese (blue vein) 1 cup finely sliced spring onions, 2 eggs, 1/2 cup milk 2 tsp horseradish sauce OR 1/2 tsp chilli sauce 2 Tbsps oil, 1/2 tsp salt, good dash black pepper Dry Mix - 1/2 cup self-raising flour, 1 cup rye flour, 1 tsp baking powder Preheat oven to 400oF, grease pans. Thoroughly combine the wet mix ingredients. Add the dry mix & stir until the ingredients are just combined. Transfer the mixture to the prepared pans & bake for 20-25 mins. Makes 10-12. Serve with soups such as pumpkin, potato, zucchini or spinach. Variations: Wheat Free - Omit the self-raising flour & add 1.1/2 tsp of baking powder & 1/2 cup more, rye flour. BC, Rye & Walnut: Add 1/2 cup chopped walnuts to the wet mix.

BLUEBERRY YOGHURT MUFFINS 2 cups Quaker Oat Bran Hot cereal uncooked, 1/4 cup brown sugar 2 tsp baking powder, 1 carton (8 ozs) plain low fat yoghurt 2 egg whites slightly beaten, 1/4 cup skim milk, 1/4 cup honey 2 Tbsp vebetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries Yes, these muffins ARE flourless! Preheat oven to 425oF, prepare pans. In large bowl, combine oat bran, sugar & b/pdr. In small bowl, combine yoghurt, egg whites, milk, honey, oil & lemon peel. Add dry mix to wet mix and stir until just combined. Fold in blueberries, if using frozen do NOT thaw & you may need to add a few mins baking time. Spoon into pans & bake 18-20 mins or until golden brown. Makes 12 muffins.

COCONUT MUFFINS (+4) Wet Mix - 1/4 cup butter or margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups milk or plain yoghurt Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut Topping - Combine 1/4 cup sugar with 1/4 cup dessicated coconut Preheat over to 350oF, prepare pans. Blend the butter & sugar thoroughly, beat in eggs & milk/yoghurt. Gently fold the combined dry mix into the wet mix. Spoon into pans & sprinkle with topping. Bake for 25 mins. Makes 12 medium muffins. Variations: Coconut & Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2 cup of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice & 2 Tbsp of grated orange rind to the wet mix. Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.Coconut & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup chopped walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be



added if desired. Coconut & Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix & reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.

COFFEE STREUSEL Wet Mix - 1/4 cup butter, 1/2 cup brown sugar, 2 eggs, 1.1/2 cups pl.yoghurt Dry Mix - 3 cups self-raising flour, 1/2 tsp cinnamon, 1/2 cup walnuts 1/2 cup sultanas (optional) Topping - 1 Tbsp brown sugar, 1 Tbsp margarine, 1 tsp cinnamon, 2 Tbsp walnuts Preheat oven to 400oF, prepare pans. Blend the butter & sugar & beat in the eggs & yoghurt. Fold the previously combined dry mix into the wet mix & place into pans. Blend the topping ingredients together & place this on the top of the muffins, pressing it slightly into the batter to help it stick. Bake for 20 mins. Makes 15. These muffins are lovely served with honey. Note: Sultanas = Golden Raisins

ONION CHEESE MUFFINS For Diabetics 1/2 cup chopped onion, 1 beaten egg, 1.1/2 cups self-raising flour pinch salt, 1 Tbsp poppy seeds, 1 Tbsp butter, 1/2 cup milk 1 Tbsp butter extra, 1 cup grated cheese, 2 Tbsp melted butter Cook onions in Tbsp butter until tender & lightly browned. Combine egg & milk. Sift flour & slat & rub in other Tbsp of butter. Stir the liquid into dry ingredients, making a light scone dough. Add onions & half the grated cheese. Divide dough into equal parts & knead each into a round. Place in greased muffin pans & sprinkle with other half of cheese & poppy seeds. Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown. Makes 12 muffins. 1 muffin - 1 carbohydrate portion.

MUFFINS THAT TASTE LIKE DONUTS 1.3/4 cups all purpose flour, 1.1/2 tsp baking powder, 1/2 tsp salt 1/2 tsp nutmeg, 1/4 tsp cinnamon, 1/3 cup oil, 3/4 cup sugar, 1 egg 3/4 cup milk Topping: 1/2 cup melted butter, 3/4 cup sugar, 1 tsp cinnamon Reheat over to 350oF and prepare large muffin pans. Combine flour, b/pdr, salt, nutmeg & cinnamon. In another bowl combine thoroughly oil, sugar, egg & milk. Add to dry mixture & stir to just combine. Bake for 20-25 mins. Remove muffins immediately while hot, dip in melted butter then sugar & cinnamon previously combined. Makes 8-9 large muffins. Variation: Fill pans 1/2 full, put 1 tsp jam on top of each & top with the rest of the batter. Reprinted without permission from Muffin Mania (Canada).



DOUBLE CHOCOLATE MUFFINS 2 cups plain flour, pinch salt, 1 Tbsp baking powder, 1/2 tsp allspice 1/2 cup brown sugar, 1/2 chopped pecans, 2 eggs, 2/3 cups milk 1 tsp vanilla essence, 3 ozs butter melted, 3.1/2 ozs Nestle Choc Melts melted4.1/2 ozs Nestle White Bits Sift first 4 ingredients into a bowl. Add brown sugar & pecans. Combine eggs, milk, vanilla, melted butter & Choc Melts, add to dry ingredients, mix lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy. 2/3 fill greased muffin pans and bake at 400oF for 20-25 mins. NOTE: Nestle's Melts are cooking chocolate that come in a button shape, easier to melt & weigh than blocks. Nestle's Bits are morsels of pure chocolate, so they hold their shape when baked. Both come in 3 varieties here in NZ, dark, milk & white chocolate. Substitute whatever you can find.

GARLIC MUFFINS 1 cup milk, 1 egg, 3 Tbsp melted margarine, 2-3 cloves crushed garlic 2 Tbsp chopped chives, 1 Tbsp sugar, 4 tsp baking powder, 2 cups flour Reheat oven to 375oF, prepare pans. Put the first six ingredients into a bowl & mix well. Add the remaining ingredients & blend until just mixed. Spoon into pans and bake for 15-20 mins. Makes 12 muffins. Note: Use these muffins in place of garlic bread. Lovely with soups etc.

GINGER MUFFINS (+5 Variations) Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs 1 cup milk, 1 tsp grated lemon rind Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda, 1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger Preheat oven to 430oF, prepare pans. Blend together the margarine, golden syrup, molasses & sugar then beat in the eggs & milk. Combine the dry ingredients then mix them into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 10. Variations: Ginger & Apple: Reduce the milk to 1/2 cup & add 1 cup diced cooked or grated raw apple to the wet mix. Ginger & Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if you can't get sultanas). Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4 cup crystallized ginger to the wet mix. Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup chopped walnuts/pecans to the wet mix. Ginger & Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate chips/drops/bits to the wet mix. Omit the lemon rind.



RICE & MILLET MUFFINS (Gluten & Sugar Free) 1 cup millet flour, 2 tsp cream of tartar, 1/2 tsp salt, 1 egg 3/4 cup rice flour, 1 tsp baking soda, 1 cup milk Mix flours, baking soda, cream of tartar & salt in a bowl. Mix egg & milk then add dry ingredients. 3/4 fill greased muffin pans & bake 350oF for about 25 mins.

FRUIT MUFFINS (Gluten free only) 1 cup buckwheat flour, 2 Tbsp brown sugar, 1 tsp mixed spice, 1 egg 1 tsp baking soda, 1.1/2 cups milk, 1 cup rice flour, 3/4 cup mixed fruit 2 tsp cream of tartar Into a bowl mix flours, sugar, spice, c of t & b/soda. Mix milk & egg & add fruit, add dry ingredients and mix until just combined. 3/4 fill greased muffin pans & bake 350oF for 10-15 mins.

ICECREAM MUFFINS 1.1/2 cups self raising flour, 2 cups vanilla icecream Reheat oven to 430oF and prepare pans. Sift flour into bowl, soften icecream but do not allow to melt completely. Stir into the flour quickly. Do not overmix. 3/4 fill pans & bake for 15-20 mins. If a richer muffin is required add 1 beaten egg & 2 Tbsp of oil to the mixture. Chocolate chip icecream may also be used as an interesting variation. (I don't see why ANY flavour icecream couldn't be used).

ITALIAN PIZZA MUFFINS 12 slices spicy salami, 12 olives, 2 cups flour (white or wholemeal) 2 tsp baking powder, 1 tsp sweet basil (twice as much if using fresh) 1/4 tsp paprika, 1/2 cup grated low fat cheese (edam), 2 beaten eggs 1 finely chopped tomato, 3/4 cup low-fat milk, 1 Tbsp olive oil grated cheese for topping Preheat oven to 350oF, prepare pans. Cut the salami in half. Set aside 12 halves & dice the remainder. Repeat for the olives. Mix together the flour, b/pdr, basil, paprika & grated low-fat cheese. Add the diced salami, olives & tomato. Combine milk, eggs & oil then add dry ingredients mixing until just combined. Spoon into pans & place a slice of salami & an olive on top of each muffin, sprinkle with grated cheese. Bake for 15-20 mins. Makes 12.

LEMON COCONUT MUFFINS



1 cup all-bran, 1.1/2 cups skim milk, 1 lightly beaten egg 2 Tbsp cooking oil, juice & grated rind of 1 lemon, 1/2 cup coconut 1.1/2 cups self-raising flour, 1/4 cup caster sugar, extra coconut Preheat oven to 375oF, prepare pans. Place all-bran & milk in a large bowl. Stand for 5 mins until softened. Stir in egg, oil, lemon juice & rind. Combine flour, sugar & coconut & stir into wet mix until just moistened. Spoon into pans & bake for 25-30 mins. Makes 12 muffins.

LEMON, LIME & ORANGE MUFFINS Wet Mix - 1/2 cup sugar, 1/2 cup margarine, 2 eggs 1/2 cup yoghurt or 1/4 cup milk, rind & juice of 1 orange, 1 lime & 1 lemon (should make 1 cup) Dry Mix - 1.1/2 cups self-raising flour Preheat oven to 350oF, prepare pans. Blend the sugar & margarine & beat in the eggs. Thoroughly mix in the yoghurt & citrus rinds & juices. Carefully combine the flour with the wet mix. Spoon into pans & bake for 20-25 mins. Makes 10-12 muffins. Comment: This is what is known as a 'granny muffin', which is 'plain' but wonderfully tangy & refreshing. It is delicate & light & very easy to consume.

SIX-WEEK BRAN MUFFINS 5 tsp baking soda, 1.3/4 cups boiling water, 1 cup margarine, 4 eggs 2 cups brown sugar, 4 cups all bran, 2 cups bran flakes, 4 cups buttermilk 2 tsp salt sifted together with 5 cups flour, 1 cup walnuts/pecans chopped 2 cups sultanas (or dates) Preheat oven to 400oF, prepare pans. Dissolve the baking soda in the water then let cool. Beat the margarine with the sugar until pale & creamy thenadd the eggs, one at a time, alternately with the sifted flour & salt. Stir in the all bran, bran flakes, buttermilk, fruit & nuts (nuts are optional). Spoon into pans & bake for 20 mins or until cooked. Leave to cool thenstore in the refrigerator. Makes about 64 medium or 35-40 large muffins. Sultanas = golden raisins. These muffins will keep for weeks (they say 6!) in the refrigerator. Theyare perfect for a quick snack. Spread them with light cream cheese rather than butter or just eat them alone. Warm them in the microwave for breakfast.

ALMOND & APRICOT SURPRISE MUFFINS 2.1/2 cups self-raising flour, 1 tsp ground nutmeg, 3/4 cup castor sugar 1 cup flaked almonds toasted, 1 lightly beaten egg, 1.1/2 cups milk



3 ozs melted butter, 1/2 cup apricot jam Preheat oven to 375oF, prepare pans. Sift flour & nutmeg into bowl, stir inalmonds & sugar. Stir in combined egg, milk & butter, stir with a forkuntil just combined. Spoon half of batter into pans, put 2 level teaspoons of apricot jam into each, top with rest of batter. Bake for about 30 mins or until cooked. Makes 12. Suitable to freeze, not suitable to microwave.

APPLE MUFFINS Wet Mix - 2 cups grated raw apples, 1/2 cup brown sugar, 1/2 cup oil 2 eggs, 1 tsp vanilla Dry Mix - 1 cup wholemeal self-raising flour, 1 cup self-raising flour 1/4 tsp baking soda, 2 tsp cinnamon Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix ingredients. Combine the dry mix ingredients & mix thoroughly into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12. Nice sprinkled with equal parts of brown sugar & spice. These are lovely moist muffins & hardlyneed to be buttered. They will keep will, but are best kept refrigerated & then warmed before eating. Variations: Apple Raisin & Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts &1 Tbsp grated lemon or orange rind to the wet mix. Apple & Date: Add 3/4 cup of finely copped dates & 1 Tbsp grated lemon rindto the wet mix. Apple & Ginger: Add 1/4 cup of chopped crystallized ginger & 1 Tbsp of treacle to the wet mix. Add 1 tsp powdered ginger to the dry mix. Apple & Bran: Substitute the wholemeal & self-raising flour with 1 cup of flaky bran & 1.1/2 cups of self-raising flour. PS I have been knowledgeably informed that you Americans call treacle - molasses.

APRICOT & GINGER MUFFINS 1.3/4 cups self-raising flour, 2 to 3 Tbsp castor sugar, 1/2 tsp salt 1 slightly beaten egg, 1.1/2 tsp ground ginger, 3/4 cup milk 1/3 cup melted butter, 3/4 cup finely chopped dried apricots 1.1/2 tsp grated lemon peel, 1 tsp baking powder Preheat oven to 400oF, prepare pans. In a large bowol sift together, flour,sugar, b/pdr, salt & ginger. Combine egg, milk, melted butter, grated peel& chopped apricots. Add dry mix to wet mix until just combined. Spoon intopans & bake for 20-25 mins. Makes 12 muffins.

APRICOT MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup yoghurt or milk



grated rind & juice of 1 orange, 1 cup chopped dried apricots Dry Mix - 1.1/2 cups self-raising flour Preheat oven to 400oF, prepare pans. Thoroughly blend the margarine & sugar& then beat in the remaining wet mix ingredients. Fold in the flour, spooninto pans & bake for 25 mins. Makes 10-12 muffins. Variations: Apricot & Almond: Add 1/2 cup of tasted slivered or chopped blanchedalmonds to the wet mix. Apricot & Coconut: Add 1/2 cup dessicated coconut to the dry mix & 1/2 cup additional orange juice to the wet mix.

CARROT PINEAPPLE MUFFINS 1 cup sugar, 2/3 cup oil, 2 beaten large eggs, 1.1/2 cups flour, 1/2 tspsalt 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt 1 tsp vanilla, 1 cup finely grated carrot, 1 cup crushed drained pineapple

Preheat oven to 375oF, prepare pans. Beat together sugar, oil & beateneggs. Combine flour, baking soda, baking powder, cinnamon & salt & mix well. Add dry mix to wet mix & stir to moisten. Add carrots, pineapple & vanilla. Spoon into pans & bake for 20 mins. Chopped nuts may be added if desire. Makes 9-10 large muffins.

CHERRY MUFFINS 1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt 1/2 small bottle maraschino cherries cut up, 2 eggs, 3 Tbsp melted butter 1 cup cherry juice & milk combined Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs, cherry liquid & melted butter. Add the dry mix to the wet mix until just combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.

CHOCOLATE RASPBERRY MUFFINS 15 oz can raspberries in syrup, 2 cups self-raising flour, 1/2 cup sugar 1/2 cup Choc Bits or Chips, 1 lightly beaten egg, 2 ozs melted butter 3/4 cup buttermilk Preheat oven to 375oF, prepare pans. Pour undrained raspberries into a pan,bring to boil, boil without stirring for about 12 mins, or until mixture isthick & a jam-like consistency; cool. Combine the sifted flour, sugar & chocolate in a bowl. Mix egg, butter & buttermilk. Stir dry mix into wetmix until just combined. Gently fold in the raspberry mixture. Spoon into pans & bake for about 15 mins or until cooked. Makes 12 muffins.



CORN & CHEESE MUFFINS Wet Mix - 1 large diced onion, 1/2 cup milk, 3 eggs, 1 cup grated cheddar cheese 5 oz (or thereabouts) can corn kernels incl.juice Dry Mix - 2.1/2 cups self-raising flour pinch cayenne pepper Topping - 1/4 cup grated cheese Preheat oven to 400oF, prepare pans. Place the wet mix ingredients in a bowl & stir well. Add the previously combined dry mix & stir until all ingredients are just combined. Spoon into pans, sprinkle with topping if desired & bake for 25-30 mins. Makes 10-12 muffins. Variations: C&C with Bacon or Ham: Add 1/2 cup finely diced ham or bacon to the wet mix. C&C with Parsley: Add 1/2 cup freshly chopped parsley to the wet mix. C&C with Sesame Seeds: Add 1/4 cup toasted sesame seeds to the wet mix & 2 Tbsp toasted sesame seeds to the topping. Note: These muffins are a cook's delight, they are bursting with flavour. Try making mini size muffins for morning teas or suppers.

Cranberry-Apple Muffins 1 C. White Flour 1/2 C. Whole Wheat Flour 1 tsp. Baking Soda 1 tsp. Cinnamon 1/4 tsp. Salt 2 Eggs 3/4 C. Brown Sugar (packed) 1/4 C. Vegetable Oil 1 tsp. Vanilla Extract 3/4 C. Diced Tart Apple (Granny Smith is great) 3/4 C. Fresh Cranberries 1/2 C. Chopped Nuts (walnuts or pecans) Oven @ 350o F. Line muffin cups with papers or grease them. Mix dry ingredients. Break eggs in a separate bowl, add brown sugar & whisk until smooth. Whisk in oil & vanilla. Add apple, cranberries & nuts. Fold in dry ingredients until just moistened. Spoon batter into muffin cups. Bake 20-25 minutes until browned & firm to the touch. The recipe says "do not freeze" but I have frozen these with no ill result. (I had to, I hate it when people tell me not to do things! :-)

FRUIT BLOSSOM MUFFINS 2/3 cup Blackberry Jam or Orange Marmalade, 1/2 cup orange juice



1 slightly beaten egg, 2 cups biscuit baking mix, 2/3 cup chopped pecans Topping: 1 Tbsp flour, 1/4 cup sugar, 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg, 2 to 3 tsp cold margarine or butter Preheat oven to 400oF, prepare pans. Combine jam, juice & egg. Add biscuit mix; stir until just moistened. Stir in nuts. 2/3 fill pans. In small bowl,combine sugar, flour & spices; cut in margarine until crumbly. Sprinkleover batter. Bake 15 to 20 mins or until golden brown. Makes about 12 muffins.NOTE: To those non-Americans or Canadians - biscuit baking mix I presume isa sort of pre-mixed scone mix. To substitute you would need to mix up a batchof plain scones then measure 2 cups. (I stand to be corrected on this of course ;-)). Both of these muffin recipes are free of wheat, eggs & dairy products. The more unusual ingredients can be found in a health food store. Suitable to freeze, not suitable to microwave.

BACON & HERB MUFFINS 6 chopped bacon rashers, 1 cup buckwheat flour, 2/3 cup brown rice flour 3/4 cup rice wholegrain flakes, 1 Tbsp baking powder, 1 cup soy milk 1/4 cup EACH chopped fresh basil & chives, 3 ozs melted dairy-freemargarine Preheat oven to 420oF, prepare pans. Cook bacon in pan, stirring, until crisp; drain on absorbent paper. Combine bacon with sifted flours &remaining ingredients in bowl; mix well. Spoon into pans & bake for 20 mins or until muffins are cooked through. Makes 12.

HONEY LEMON MUFFINS 1 cup instant non-fat milk powder, 1 cup flour, 4 tsp baking powder 1/2 tsp salt, 1/2 cup chopped crystallised lemon peel, 1 egg 1/2 cup honey, 1/2 cup hot water, 3 Tbsp melted butter Preheat oven to 400oF, prepare pans. Sift dried milk, flour, b/pdr & salt, add lemon peel. Measure honey into small bowl then add hot water, mix tomelt the honey (or melt in microwave). Beat egg, add honey & water & melted butter. Stir the dry mix into the wet mix until just combined. Spoon into pans & bake for 10 mins or until golden.

IRISH MUFFINS 1.1/2 cups wholemeal self-raising flour, 1/2 cup white self-raising flour 1/2 tsp baking soda, 1/4 cup currants, 2 oz melted margarine, pinch salt 1 Tbsp sugar, 1 tsp carroway seeds, 1 egg, 2/3 cup buttermilk



Preheat oven to 350oF, prepare pans. Mix flours, salt, sugar & baking soda.Stir in seeds & currants. Beat egg, margarine & buttermilk. Mix dry mixinto wet mix until just combined. Spoon into pans & bake for 15-20 mins.

RHUBARB MUFFINS Wet Mix - 2 eggs, 1/4 cup oil, 3/4 cup sugar, 2 cups milk, 1 tsp vanilla 1/2 cup yoghurt or sour cream, 2 cups finely chopped fresh rhubarb Dry Mix - 4 cups self-raising flour, 1/2 tsp baking soda, 1/2 tsp cinnamon

Topping - equal amounts of cinnamon & sugar mixed Preheat oven to 400oF, prepare pans. Blend all the wet mix ingredientswell, lastly adding the rhubarb. Fold in the previously combined dry mix. Spoon into pans, sprinkle with topping & bake for 25 mins. Makes 18. A moist, delicious muffin.

SURPRISE APPLESAUCE MUFFINS 1/2 cup applesauce, 1/2 tsp cinnamon, 2 eggs, 2 Tbsp softened margarine 1 cup sour milk or yoghurt, 1.1/2 cups flour, 1/2 cup sugar, 3/4 tspallspice 2 tsp baking powder, 1/2 tsp freshly grated root ginger, 1/2 tsp cinnamon grated rind of 1 lemon Preheat oven to 400oF, prepare pans. Mix the applesauce & cinnamon together& set aside. Put the eggs, margarine & milk into a bowl & mix well. Add the remaining ingredients (not the applesauce) & blend until just mixed. Fillthe pans a third full of batter, spoon a tsp of the applesauce mixture into the middle of each. Cover with the remaining batter & bake for 15-20 mins. Be sure to let these cool slightly before you remove them so that the 'surprise' doesn't fall out as you lift the muffin from the tin. Makes 12 muffins.

SPUR-OF-THE-MOMENT MUFFINS 2 cups whole bran cereal, 2 cups buttermilk, 2 slightly beaten eggs 20 oz can crushed pineapple, 1/2 cup melted butter or margarine 2.1/2 cups flour, 3/4 cup dark brown sugar, 2 tsp salt, 2 tsp baking soda 1 cup chopped natural almonds, toasted Prehear oven to 375oF, prepare pans. Combine bran & buttermilk; stand 5mins to soften. Stir in eggs, undrained pineapple & melted butter. In anotherbowl combine flour, brown sugar, salt, baking soda & nuts. Add to bran mixtureall at once. Stir until combined. Spoon into pans, making only the amount you need today. Bake for 25 mins. Refrigerate remaining batter, tightlycovered, up to 3 weeks. Makes about 24 muffins.



Vanilla Muffins

2 c sugar4 eggs, beaten4 c all-purpose flour1 tbsp baking powder2 c milk1/4 c butter, melted1 tbsp vanilla extract

combine sugar & eggs in bowl #1; beat. Combine flour & baking powder inbowl #2. Alternate adding some of flour mixture and some of the milk to bowl #1, mixing after each, and beginning and ending with the flour mixture.Add butter & vanilla.

Spoon into muffin pan (I grease it). Bake at 400F for about 20 min.

BRAN MUFFINS 1 cup bran flakes 1 cup plain flour sieved with 1 tsp baking powder 3/4 cup Golden Syrup 1 tsp baking soda mixed with 1 cup milk 1 cup sultanas (optional) Preheat oven to 400oF. Grease a tray of muffin pans. Mix all ingredients together. Place the mixture in the muffin pans and bake for 10-15 minutes (or until done!).

mara




COLLECTIONS: Muffins (3 of 5)From: [email protected] (Stephanie da Silva)

Date: Thu, 12 Aug 93 17:04:31 CDT

ContentsLemonade●

Lemon & Poppyseed●

Lettuce●

Mango●

Mincemeat Rum●

Morning Glory●

Nutty Chocolate & Marshmallow (Rocky Road?)●

Oh So Nice●

Black Olive & Feta●

Cranberry Orange●

Rich Delicious Orange Tea●

Papaya Cashew●

Peanut Butter & Jelly●

Peaches & Cream●

Peanut butter●

Pesto●

Pina Colada●

Pineapple & Passionfruit●

Pistachio, Chocolate & Rum●

Feijoa & Ginger●

Fig & Orange●

Four Chip Double Nut●

Fudge Filled Peanut Butter●

Hawaiian●

Healthy Heart●

High Fiber●

Honey Carrot Date●

Whole Grain Herb Cheese●

Honey Apricot●

Hot Cross●

COLLECTIONS: Muffins (3 of 5)


Jam & Coconut●

Lemon Breakfast●

Linzertorte●

Marmalade●

Marzipan Raspberry●

Moist Date●

Maple Syrup & Cherry●

Fatfree Fruit Muffins●

LEMONADE MUFFINS Dry Mix - 1.1/2 cups flour, 1/4 cup sugar, 2.1/2 tsp baking powder 1/2 tsp salt Wet Mix - 1 beaten egg, 6 oz can (2/3 cup) frozen lemonade thawed 1/4 cup milk, 1/3 cup cooking oil, 1/2 cup chopped walnuts Preheat oven to 375oF, prepare pans. Mix dry ingredients. Combine wet mix ingredients except nuts & only 1/2 cup lemonade, add to dry mix stir until just moistened. Gently stir in nuts. Spoon into pans & bake for 15-20 mins or until done. While hot, brush with remaining lemonade & sprinkle with white sugar. Makes 8-9 large muffins.

LEMON & POPPY SEED MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs 1 cup milk or yoghurt, 2 tsps grated lemon rind 1/2 cup lemon juice, 1/4 cup poppy seeds Dry Mix - 2 cups self-raising flour, 1/4 tsp baking soda Preheat the oven to 400oF, grease the muffin pans. Blend the margarine & sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet mix (do NOT overmix), spoon into pans & bake for 20 mins. Makes 12. Serve with lemon or honey butter. Using yoghurt instead of milk will give a moister product.

LETTUCE MUFFINS Wet Mix - 1 small onion diced, 2 eggs, 1/4 cup oil, 1/2 tsp salt 1/2 cup chopped parsley, 1.1/2 - 2 cups shredded lettuce 1/2 tsp chilli sauce, 1/4 tsp black pepper, 1 cup milk 1/2 cup grated cheddar cheese Dry Mix - 2.1/2 cups self-raising flour Topping - 1/2 cup grated cheese mixed with 2 Tbsp sesame seeds



Preheat the oven to 400oF, grease muffin pans. Place all the wet mix ingredients in a bowl & mix thoroughly. Add the flour & stir until well combined. Place the mixture in the pans, sprinkle with topping & bake for 25-30 mins. Remove from pans soon after cooking to prevent them sweating. Makes 12. Suitable for cholesterol free cooking (use only egg whites, non-fat milk, replace cheese with with 1/2 Tbsp oil, leave cheese out of topping). Variations: Lettuce & Bacon or Ham-Add 1/2 cup finely shredded bacon/ham to the wet mix. Lettuce & Prawn-Add 1/2 cup cocktail prawns to the wet mix. Omit the parsley & add 1.1/2 tsp dried tarragon. Lettuce & Mushroom-Add 1 cup finely chopped fresh mushrooms to the wet mix. Note: This muffin is delicious served warm with soups, and compliments a dinner menu with fillet steak & salad.

MANGO MUFFINS Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs 1 cup apricot yoghurt, grated rind of 1 lemon 1.1/2 cups chopped mango (drain if canned) 1/2 cup sour whipped cream (to make cream sour, add 1 tsp lemon juice) Dry Mix - 2.1/2 cups self-raising flour Topping - 1/4 cup toasted slivered almonds 1/4 cup castor sugar Preheat oven to 350oF, prepare pans. Blend the sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12. Variations: Peaches & Cream Muffins - Substitute the mango with chopped peaches.

MINCEMEAT RUM MUFFINS 1.1/2 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt 1/2 melted margarine, 1/2 cup apple juice, 2 eggs 1 cup fruit mincemeat, sugar cubes, rum Combine dry ingredients & mix well. Melt margarine & stir in juice & eggs. Beat well. Stir liquid ingred. into dry mixture. Add mincemeat & stir until just moistened. Spoon into greased muffin cups, soak 1 sugar cube in rum & place on top of batter. Bake 375oF for 15-20 mins. Makes 8-9 large muffins.

MORNING GLORY MUFFINS



4 cups all purpose flour 2.5 cups sugar 4 teaspoons baking soda 4 teaspoons cinnamon 1 teaspoon salt 4 cups coarsely grated carrots 1 cup raisins 1 cup chopped pecans 1 cup sweetened shredded coconut 2 tart apples, peeled and grated 6 large eggs 2 cups vegetable oil 2 teaspoons vanilla Into a large bowl sift together the flour, the sugar, the baking soda, the cinnamon and the salt and stir in the carrots, the raisins, the pecans, the coconut and the apples. In a bowl whisk together the ggs, the oil, and the vanilla, add this mixture to the flour mixture, and stir the batter until it is just combined. Spoon the batter into well-buttered 1/3 cup muffin tins, filling them to the top, and bake the muffins, in batches if necessary, in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until they are springy to the touch. Let the muffins cool in the tins for 5 minutes and turn them out onto a rack. Makes about 30 muffins.

NUTTY CHOC & MARSHMALLOW MUFFINS 2 ozs cooking chocolate melted, 1/2 cup melted butter or margarine 1 cup sour cream or yoghurt, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup walnuts 3/4 cup chopped marshmallows Preheat oven to 400oF & prepare muffin pans. Put the first six ingredients into a bowl & mix well. Add the remaining ing. except marshmallows, blend until just mixed, then fold in the marshmallows. Put into pans & bake for 15-20 mins. Makes 15 muffins.

OH SO NICE MUFFINS 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt 1/2 cup raw sugar, 1/2 cup malt extract, 1 apple, 2 cups grated carrot 1/2 cup raisins, 1/2 cup walnuts, 3 eggs, 1 cup oil Preheat oven to 350oF & prepare pans. Sift first 4 ingredients into a bowl, stir in the sugar. Add the malt, do not combine. Peel & grate the apple, then combine with carrot, raisins & walnuts. Beat eggs & oil together. Stir apple mixture into dry ingredients then add egg mixture, stirring just to combine. Put into pans & bake for about 20 mins or until muffins spring back when



lightly touched. Leave in tin for 5 mins before turning out onto cooling rack. Serve warm or cold. Makes 15. (This recipe is a slight variation on the Morning Glory Muffins).

BLACK OLIVE & FETA MUFFINS Wet Mix - 1 cup sliced pitted black olives, 3 eggs, 1 tsp chilli sauce 1 cup crumbled fetta cheese, 1/4 cup grated parmesan cheese 1 cup chopped onion, 1/4 cup vegetable oil, 1.1/2 cups milk Dry Mix - 3 cups self-raising flour 1 Tbspn fresh chopped thyme OR 1 tsp dried thyme Topping - Come 1/2 cup grated cheddar cheese, 2-3 Tbspn grated parmesan cheese & 5-6 olives cut in half. Preheat oven to 400oF, grease the pans. Thoroughly combine the wet mix ingredients in a bowl. Stir in the dry mix until all the ingredients are well combined. Place the mixture in the pans & sprinkle with topping. Bake for 25-30 mins. Makes 12. These muffins are a perfect accompaniment to Caesar or Greek salads & soups. Try them with grilled fish & salad. Variations: BO,F & Sundried Tomato - Add 1/4 cup chopped sundried tomatoes to the wet mix. BO,F & Rosemary - Add 2 Tbsp finely chopped rosemary to the wet mix. Omit the thyme. Hint: Remove muffins from the pans soon after cooking so they don't sweat. Do not use muffin papers.

Cranberry Orange Muffins 3/4 cup natural (wheat) bran 3/4 cup whole-wheat flour 1/2 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 1/3 cups cranberry sauce (homemade or canned) 1 egg, beaten slightly 1/2 cup buttermilk or low-fat plain yogurt 1/4 cup vegetable oil 1 tsp orange rind In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda;mix well. Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and orange rind; stir just until combined. Spoon batter into paper-lined or nonstick muffin tins. Bake in 400F oven for 25 minutes or until firm to the touch. Makes 12 large muffins.

RICH DELICIOUS ORANGE TEA MUFFINS



1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt 1/2 cup butter or margarine melted, 1/2 cup fresh orange juice 2 eggs, grated rind of 1 orange Topping: sugar cubes, orange juice Preheat oven to 375oF, prepare pans. Combine first 4 ingredients & blend well.Melt butter, take off heat & stir in orange juice, rind & eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done. Makes 8-9 large muffins.

PAPAYA CASHEW MUFFINS 3/4 cup vegetable oil, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/2 tsp salt 2 cups flour, 3/4 tsp baking soda, 3/4 tsp ground cinnamon 1/8 tsp ground ginger, 1.2/3 cups diced peeled papaya 1.1/4 cups lightly salted roasted cashew nuts Prehat oven to 400oF, prepare pans. In a bowl, beat oil & sugar for 2 mins. Add eggs & vanilla, beat 1 min. In another bowl, stir together flour, baking soda, salt, cinnamon & ginger. Add dry mix to wet mix, stir to just combine. Stir in papaya & cashews. Spoon batter into pans & bake 20-25 mins or until done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.

PEANUT BUTTER & JELLY MUFFINS 1 Tbsp melted margarine, 1/2 cup peanut butter, 1 egg, 2 Tbsp sugar 1 cup sour milk, 2 cups flour, 1 Tbsp baking powder Topping: 3 Tbsp crushed salted peanuts, 4 Tbsp sugar, 2 Tbsp butter strawberry jam for the middle Preheat oven to 400oF & prepare pans. Put the first 5 ingred. into bowl & mix well, then add the flour & b/pdr & blend until just mixed. Put a large spoonful of the batter into each muffin pan, then drop a small spoonful of jam (jelly) in the centre of each & cover with remaining batter. Sprinkle with the topping mixture & bake for 10-15 mins. Makes 12 muffins.

PEACHES & CREAM MUFFINS Wet Mix - 1/4 cup cream cheese, 1/2 cup sugar, 2 eggs 1 cup apricot yoghurt, grated rind of 1 lemon 1.1/2 cups chopped peaches (drain if canned) 1/2 cup sour whipped cream (to make cream sour, add 1 tsp lemon juice) Dry Mix - 2.1/2 cups self-raising flour



Topping - 1/4 cup toasted slivered almonds 1/4 cup castor sugar Preheat the oven to 350oF, grease or line the muffin pans. Blend the sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the peaches & lemon rind. Fold in the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12. Variations: Mango Muffins - Substitute the peaches with chopped mango.

PEANUT BUTTER MUFFINS Wet Mix - 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs 1/2 cup peanut butter, 1.1/2 cups milk Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda Topping - equal parts of cinnamon & sugar mixed together Preheat oven to 400oF & prepare pans. Blend thoroughly the sugar, margarine & peanut butter. Beat in the eggs & milk. Fold the dry mix into the wet mix. Place the mixture in pans, sprinkle with topping & bake for 15-20 mins. Makes 10-15. Variations: PB & Choc Chip: Add 1/2 cup of chopped choc or choc chips & 1/2 tsp vanilla to the wet mix. PB & Date or Raisin: Add 1/2 cup of chopped dates or raisins to the combined wet mix. PB & Sesame Seed: Add 1/2 cup toasted sesame seeds to the combined wet mix. Add 1/2 cup chopped dates if desired.

PESTO MUFFINS Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs 1/3 cup pesto sauce OR 1/2 cup chopped fresh basil 1/2 cup grated cheddar cheese, 1 cup milk Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients in a bowl. Combine the dry ingredients & thoroughly but gently work this into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins. Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture. Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.

PINA COLADA MUFFINS 1/2 cup sugar, 1 egg, 1/4 cup margarine, 1 cup sour cream, 1/2 tsp salt 1 tsp rum extract, 1.1/2 cup flour, 1 tsp baking powder, 1/2 cup coconut 1/2 tsp baking soda, 1 small can drained crushed pineapple



Reheat oven to 375oF, prepare pans. Combine sugar, egg, margarine, sour cream & rum extract & beat until blended. Stir together dry ingredients & add, stir until just mixed. Add pineappale & coconut. Spoon into pans & bake for 20 mins. Makes 8-9 large muffins.

PINEAPPLE & PASSIONFRUIT MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/2 cup vanilla yoghurt 2 eggs, 2 cups crushed canned pineapple, 1/2 tsp finely grated lemon rind & juice of 1 lemon 1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs) Dry Mix - 3 cups self-raising flour Preheat oven to 350oF, prepare pans. Blend the margarine & sugar then beat in the yoghurt & eggs. Add the passionfruit pulp, pineapple & lemon & mix well. Fold in the flour & spoon into pans. Bake for 25-30 mins. Makes 12. Variation: P,P & Coconut: Add 1 cup macaroon coconut to the wet mix. This gives a firmer texture to the muffin.

PISTACHIO CHOCOLATE & RUM MUFFINS 2 cups flour, 1/3 cup sugar, 1/3 cup butter, 1/2 cup chocolate chips 1 cup milk, 1/3 cup pistachio nuts finely chopped, 3 tsp baking powder 1 tsp salt, 1/2 cup pistachio nuts chopped extra, 2 eggs, 2 tsp rum Rub butter into flour, b/pdr & salt. Add sugar. Beat together eggs, milk & rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts, chocolate & milk mixture. Mix very lightly until just wet. 3/4 fill greased muffin pans & sprinkle with 1st measure finely chopped nuts. Bake at 400oF for 20-25 mins. Makes 12.

FEIJOA & GINGER MUFFINS (This one is for the Aussies & Kiwis, unless you know someone with a Feijoa Tree!) 1.1/2 cups flour, 1 cup wholemeal flour, 2 tsp ground ginger, 1 cup milk 2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup raw sugar, 1 cup milk 1/4 cup (50g) butter, 1 tsp vanilla essence, 1 beaten egg 1 cup chopped feijoas Preheat oven to 180oC (350oF), prepare pans. Mix together the flour, ginger, baking powder & soda & sugar. Rub in the butter until it resembles fine breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas until just combined. Spoon into pans & bake for 15 mins. A small slice of



crystallised ginger may be placed on top of each muffin before baking if desired. Makes 12. Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin. Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys.

FIG & ORANGE MUFFINS 2 cups sifted flour (sift before measuring), 3 Tbsp sugar, 1/2 tsp salt 1 Tbsp baking powder, 1 egg, 1/4 cup melted butter or salad oil, 1 cup milk 1/2 cup chopped dried figs, fresh grated rind of 1 orange Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking powder & salt into bowl. Beat egg with butter & stir in milk. Add dry mix to wet mix until just combined. Spoon into pans & bake for about 25 mins or until well browned. Makes 10 muffins.

FOUR-CHIP DOUBLE-NUT MUFFINS 2 cups flour, 1/2 cup firmly packed light-brown sugar, 2 tsp baking powder 1/2 tsp salt, 2/3 cup milk, 2 lightly beaten eggs, 1 tsp vanilla 1/2 cup melted & cooled lightly salted butter or margarine 1/2 cup semisweet chocolate chips, 1/2 cup milk-chocolate chips 1/2 cup butterscotch chips, 1/2 cup peanut butter chips 1/3 cup chopped walnuts, 1/3 cup chopped pecans Preheat oven to 400oF, prepare pans. In a bowl mix the first four ingredients, in another bowl mix the next four. Add the dry mix to the wet mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20 mins or until done. Makes 12. These muffins freeze well.

FUDGE FILLED PEANUT BUTTER MUFFINS 1/3 cup semisweet chocolate chips, 1 Tbsp unsalted butter or margarine 1.2/3 cups flour, 1/2 cup firmly packed light-brown sugar, 1/4 tsp salt 1 Tbsp baking powder, 3/4 cup milk, 1/2 cup peanut butter, 1/3 cup oil 1 lightly beaten egg, 1.1/2 tsp vanilla, 1/2 cup chopped salted peanuts without skins (optional) Preheat oven to 400oF, prepare pans. In a small saucepan (or microwave) heat chocolate chips & butter until melted, stirring constantly; remove from heat & reserve. In a bowl stir together flour, sugar, b/pdr & salt. In another bowl stir together milk, p/butter, oil, egg & vanilla. Add dry mix to wet mix until just combined. Spoon half of batter into pans. Divide chocolate mixture



among muffins, a scant teaspoon per pan; do not let filling touch sides of pan. Spoon remaining batter over filling. Sprinkle tops of muffins with chopped peanuts if desired. Bake for 20-25 mins or until lightly browned. Makes 9 muffins. Variation: A ripe banana cut into 1/2" thick slices & dipped in orange juice may be used instead of the fudge filling.

HAWAIIAN MUFFINS Dry Mix: 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp salt 1 jar (3.1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup) 2/3 cup flaked coconut, 1/2 cup chopped dried pineapple Wet Mix: 3/4 cup milk, 1/2 cup melted & cooled butter or margarine 1 lightly beaten egg, 1 tsp vanilla Preheat oven to 400oF, prepare pans. In a bowl combine first 4 dry mix ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix together the wet mix ingredients. Add dry mix to wet mix until just combined. Spoon batter into pans & bake 15-20 mins or until done. Makes 12. These muffins freeze well.

HEALTHY HEART MUFFINS 3 egg whites, 3/4 cup low-fat milk, 1 cup low-fat yoghurt 3/4 cup apple sauce, 2 cups wholemeal flour, 1/2 cup folled oats 1/2 cup oat bran, 3 tsp baking powder, 2 tsp cinnamon, 1/2 cup raisins 1/2 cup chopped apricots Preheat oven to 350oF, prepare pans. Beat the egg whites lightly then add milk, yoghurt & apple sauce. Combine flour, rolled oats, bran, b/pdr, cinnamon, raisins & apricots. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20 mins. Makes 12 muffins. Nutritional Value: Energy - 156 calories per muffin

HIGH-FIBRE MUFFINS 4 egg whites, 1 cup skim milk, 1/2 cup plain low-fat yoghurt 1/4 cup fruit juice, 2 grated apples, rind & juice of 1 lemon 1/2 cup currants, 1/2 cup chopped prunes, 3 tsp baking powder 1/2 cup sultanas (golden raisins), 1.1/2 cups wholemeal flour 1 cup rolled oats, 1/2 cup oat bran, 1/2 cup baking bran 1 tsp cinnamon, 1/2 tsp allspice Preheat oven to 350oF, prepare pans. Lightly beat the egg whites, add milk, yoghurt & fruit juice. Pour the lemon juice over the grated apple to prevent browning. Add the lemon rind & all the fruit to the wet mix, combine well. Mix together the flour, rolled oats, brans, b/pdr & spices. Add the dry mix to the wet mix until just combined. Spoon into



pans & bake for 25 mins. Makes 12 muffins. Nutritional Value: Energy - 180 calories per muffin

HONEY-CARROT-DATE MUFFINS 1/4 cup butter or margarine, 1/2 cup honey, 1/2 cup milk, 2 eggs 1.1/2 cups flour, 1 heaped tsp baking powder, 1 tsp salt 1 cup grated carrots (2 medium), 1 cup pitted chopped dates Melt butter & honey, stir in eggs & milk & beat. Combine dry ingredients & stir thoroughly. Add to wet mix until just combined, fold in carrots & dates. Bake at 375oF for 15-20 mins. Makes 10 large muffins. Delicious when heated & served with butter, cream cheese or marmalade.

WHOLE-GRAIN HERB-CHEESE MUFFINS 1/4 cup minced onion, 1/2 cup diced green bell pepper, 3 Tbsp salad oil 2 Tbsp honey, 1 Tbsp Dijon mustard, 1 cup milk, 2 large eggs 3/4 cup grated cheddar cheese, 1.1/2 cups whole-wheat flour 1/2 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp dry thyme leaves 1/2 tsp dry tarragon leaves, 1/2 tsp salt, optional Preheat oven to 375oF, prepare pans. In a frying pan cook onion & pepper in 1 Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil, honey, mustard, milk, eggs & cheese. In another bowl, stir together flour, cornmeal, b/pdr, herbs & salt. Add the dry mix to the wet mix with the onion mixture, stir until just combined. Spoon into pans & bake for 20-25 mins or until well browned. Makes 12. 170 calories per muffin.

HONEY APRICOT MUFFINS 1.1/2 cups flour, 1.1/2 cups oat bran, 1 cup chopped pecans, 1/2 tsp salt 3 tsp baking powder, 1.1/2 tsp apple pie spice, 1 cup honey, 2 egg whites 4 Tbsp safflower oil, 16 oz can apricot halves in extra-light syrup chopped finely with syrup reserved Preheat oven to 325oF, prepare pans. Combine first 6 ingredients (salt is optional). In another bowl combine honey, oil, egg whites, apricots & syrup; add dry mix to wet mix until just combined. Spoon into pans and top with extra pecan halves if desired, bake 25-30 mins or until cooked. Makes 18 muffins. Recipe courtesy of the Sunset Magazine (USA)

HOT CROSS MUFFINS



2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp cinnamon, 1/8 tsp allspice, 1 cup milk, 1 lightly beaten egg 1/2 cup melted & cooled butter or margarine, 1 tsp vanilla 1/2 tsp grated orange peel, 1/2 tsp grated lemon peel, 1 cup currants Glaze: 1/3 cup confectioners sugar, 1.1/2 tsp freshly squeezed lemon or orange juice, or water Preheat oven to 375oF, prepare pans. In a bowl combine first 6 ingredients. In another bowl stir together rest of ingredients except currants. Add dry mix to wet mix until just combined, stir in currants. Spoon into pans & bake for 15-20 mins or until done. Cool 5 mins before removing muffins from pans. For glaze, combine ingredients & drizzle over each muffin to form a cross. Serve warm. Makes 12. These muffins freeze well. An easy to make substitute for hot cross buns.

JAM & COCONUT MUFFINS 2.1/2 cups flour, 3 tsp baking powder, 1/2 heaped cup caster sugar, 1 egg 1.1/4 cups coconut, 1 tsp vanilla essence, 1.1/4 cups milk, 3 Tbsp jam 6 Tbsp vegetable oil, little extra coconut Preheat oven to 400oF, prepare pans. Sift flour & baking powder, stir in sugar & coconut. Beat egg, vanilla, milk & oil together. Add dry mix to wet mix until just combined. Place a large tablespoon of batter into each pan, add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with a little coconut. Bake for 25-30 mins or until well risen & firm to the touch. Makes 9-10 muffins.

LEMON BREAKFAST MUFFINS Dry Mix - 1 cup flour, 1 heaped tsp baking powder, 1/2 cup sugar, 1 tsp salt Wet Mix - 1/4 cup melted butter, 1/2 cup fresh lemon juice, 2 eggs finely grated rind of 1 lemon Topping - 1/4 cup melted butter, 1/2 cup sugar, 1 Tbsp lemon juice Preheat over to 375oF, prepare pans. Combine dry ingredients & blend well. Melt butter, remove from heat & stir in juice, eggs & rind. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins or until nicely browned. Remove from pan while warm & dip in topping. Variation: A cup of raisins added to this batter makes this a delicious muffin for any time of day. Topping: Combine melted butter & juice, measure sugar into separate dish. Dip top of muffins into butter then sugar.

LINZERTORTE MUFFINS Dry Mix: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt. 1 tsp cinnamon



1/8 tsp ground cloves Wet Mix: 1/2 cup firmly packed dark-brown sugar, 1/4 cup granulated sugar 1/2 cup softened butter or margarine, 1 lightly beaten egg 1 tsp grated lemon peel, 1/2 tsp vanilla, 1 cup milk 3/4 cup ground blanched hazelnuts (filberts) 1/4 cup seedless raspberry jam Preheat oven to 400oF, prepare pans. Combine dry mix. In another bowl cream sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in milk. Add dry mix to wet mix until just combined. Stir in hazelnuts. Spoon half of batter into pans, place 1 tsp of jam in centre of each muffin; do not let jam touch sides of pans. Spoon remaining batter into pans & bake for 15-20 mins or until lightly browned. Makes 12. These muffins freeze well.

MARMALADE MUFFINS Wet Mix - peel of 1 grapefruit & 1 orange, 1.1/2 cups buttermilk, 1 cup sugar 1 tsp salt, 1/2 cup butter or margarine Dry Mix - 1.3/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda Preheata oven to 375oF, prepare pans. Cut complete fruit skins into blender, add buttermilk and grind fine. Add sugar, salt & butter & blend. Stir dry mix ingredients together & pour wet mix over, stirring just to moisten. Bake for 20 mins or until done. Makes 12 muffins. Note: These are a really piquant muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in melted butter & white sugar. Absolutely scrumptious!

MARZIPAN RASPBERRY MUFFINS 1 package (7 ozs) almond paste, 2 Tbsp seedless raspberry jam, 2/3 cup sugar 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 tsp vanilla 1/2 cup melted & cooled butter or margarine, 1 lightly beaten egg 1/4 tsp almond extract, 3/4 tsp flaked coconut, 24 whole blanched almonds Preheat oven to 400oF, prepare pans. Slice almond paste into 24 equal pieces; form each piece into 1.1/2" diameter circle (or small enough to fit into your size pans without touching the sides). Top centre of 12 circles with 1/2 tsp jam; top with remaining circles, press edges to seal. Set aside. In a bowl, stir together flour, sugar, b/pdr & salt. In another bowl, stir together milk, butter, egg, vanilla & almond extract until blended. Add dry mix to wet mix until just combined. Stir in coconut. Spoon half of batter into pans, place an almond pocket horizontally on top of each portion of filling;do not let almond paste touch sides of pans. Spoon remaining batter over paste & top each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting almond paste into 12 equal pieces & rolling each into a ball. Use this as the filling, without the jam; proceed as above. Serve muffins with jam.



MOIST DATE MUFFINS 1/2 cup brown sugar, 1 tsp salt, 1 cup date filling, 3/4 cup flour, 1 egg 1 cup sour milk or buttermilk, 1 Tbsp melted shortening, 1.1/2 cups bran 1 tsp baking soda Date Filling: 1 cup chopped dates, 1/2 cup brown sugar, 1 cup hot water, 1 tsp lemon juice. Mix date filling ingredients & simmer until thickened. Preheat oven to 375oF, prepare pans. Measure sugar, egg, salt, shortening & date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour & baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans & let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously tasty & moist muffins. Note: Shortening may be anything you wish ie butter, margarine, oil etc.

MAPLE SYRUP & CHERRY MUFFINS 1/2 cup margarine, 1/4 cup maple syrup, 2 beaten eggs, 1 tsp vanilla essence rind & juice of 1 lemon, 1 cup low-fat yoghurt, 1 cup flour, 1 tsp cinnamon 1 cup wholemeal flour, 2 tsp baking powder, 1 cup chopped cherries 12 whole cherries (optional) Preheat oven to 400oF, prepare pans. Blend the margarine & syrup thoroughly. Beat in the eggs followed by the lemon rind & juice, vanilla & yoghurt. Gently fold in the previously mixed dry ingredients then the chopped cherries, do not overmix. Spoon into pans, top with whole cherries if desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.

Fatfree Fruit Muffins

1 1/4 cup flour, white or wholewheat1 cup oat bran or oatmeal1 1/4 teaspoon cinnamon1 tablespoon baking powder1/2 cup evap skim milk 1/2 cup defrosted apple juice concentrate1 egg or 2 egg whites or equivilent1 ripe banana, mashed or 1/2 cup applesauce1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever1/2 cup nuts if you like

Mix dry ingredients.

Stir together wet ingredients except 1 cup fruit.Blend together wet and dry, add fruit and nuts.

Bake 425 for 17 minutes.



mara





Date: Thu, 12 Aug 93 17:12:00 CDT

Index (gf = gluten free, wf = wheat free, df = dairy free):

ContentsPlum & Wheatgerm●

Potato●

Pritikin●

Cheese & Bacon●

Refrigerator●

Smarty Party (M&M's)●

Smoked Salmon & Herb●

Smoked Salmon & Cheese●

Strawberry Lemon Streusel●

Sugar Free●

Sweet Potato●

Taffy Apple●

Toad in the Hole Cornmeal●

Tomato & Tarragon●

Tramper's●

Turkey, Ham, Cheese & Pepper●

Christmas Morning Cranberry●

Christmas Day●

Provolone Rye●

Boston Brown Bread●

Two Tone●

Tunnel of Cheese●

Jalapeno Corn●

Pumpernickel Raisin●

Cardamom Lemon Peel●

Pumpernickel Raisin●

Spring●

Autumn●

Coffee Date & Chocolate●

gf df Apple & Honey●



gf Dried Fruit●

gf Chick Pea●

gf Cheese●

gf Apple & Chocolate●

gf Spicy Banana●

Mushroom●

Strawberry Special●

Chutney & Cheese●

wf Rye Pumpkin & Date●

PLUM & WHEATGERM MUFFINS 5 very ripe plums, 1/2 cup wheatgerm, 1.1/2 cups flour, 2.3/4 ozs butter 1.1/2 tsp baking powder, 1 egg, 3/4 cup milk, 1/2 cup raw sugar Preheat oven to 400oF, prepare pans. Roughly chop the plums & removestones. Sift flour & baking powder, add sugar & wheatgerm, mix. Melt the butter. Beat egg & milk together. Add butter & egg mix to the dry ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon into pans & bake for about 15 mins or until golden & well risen. Makes 6 large muffins.

POTATO MUFFINS Wet Mix - 1 cup mashed potato, 1.1/2 cups milk, 2 eggs 1/2 cup yoghurt or sour cream, 1/2 cup finely chopped spring onions (green onions)Dry Mix - 2.1/2 cups self-raising flour, 1 tsp salt Preheat oven to 400oF, prepare pans. Blend the potato, milk, egg & yoghurt/cream. Stir in the chopped onions. Fold the flour & the salt intothe wet mix. Spoon into pans & bake for 20-25 mins. Makes 12. Variations: Potato & Ham: Add 1/2 cup finely chopped ham to the wet mix. Potato & Parsley: Add 2 Tbsp chopped fresh parsley to the wet mix. Potato, Ham & Apple: Omit the onion & add 1 cup peeled & diced apple. Note: If you are using mashed potato from the night before's dinner thenput it aside BEFORE you add milk butter etc otherwise muffin batter will be too thin.

PRITIKIN MUFFINS Wet Mix - 4 eggs whites, 3/4 cup skim milk, 1/2 cup non fat yoghurt



1/4 cup apple juice concentrate, 2 apples peeled & chopped grated rind of 1 lemon, 1 cup drained morello cherries 1/2 cup sultanas Dry Mix - 1.1/2 cups wholemeal flour, 1 cup rolled oats, 1 cup oatbran 3 tsp baking powder, 1.1/2 tsp cinnamon Preheat oven 350oF & prepare pans. Thoroughly beat together the egg whites,milk, yoghurt & apple juice, then mix in the apples, rind, cherries & sultanas. Combine the dry mix & then fold into the wet mix. Spoon into pans& bake for 25-30 mins. Makes 12.

QUICK CHEESE & BACON MUFFINS 2 cups flour, 1 cup milk, 3 tsp baking powder, 1 egg, 2 Tbsp sugar 3/4 cup tasty grated cheese, 1/4 cup melted butter 1/2 cup crisp bacon pieces In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add butter & milk. Add to dry ingredients, add cheese & mix to just combine.3/4 fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.

REFRIGERATOR MUFFINS Wet Mix - 2 cups boiling water, 2 cups rolled oats, 1 cup oil 2 cups brown sugar, 4 eggs, 2 cups mixed dried fruits 4 cups plain low fat yoghurt or buttermilk Dry Mix - 3 cups wholemeal flour, 2 cups plain flour 4 cups allbran or flaky bran, 4 tsps baking soda Combine the rolled oats & boiling water in a bowl & allow to cool.Thoroughly combine the oil, sugar, eggs & yoghurt & stir in the mixed fruits. Add to the soaked oats. Combine the dry mix & then thoroughly mix into the wet mix. Keep this batter in a sealed container in the fridge for up to 6 weeks. Gently mix before placing into prepared pans to bake. Makes 40-50 muffins. Bake at 400oF for 20-25 mins for 12 muffins. Microwave: 6 muffins in microwave pans for 5 mins on High. Comment: These muffins are a boost for the frantic mother or wife. If necessary your family can cook their own muffins! They are such fun towatch cooking.

SMARTY PARTY MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup milk, 1 cup smarties (M&M's)Dry Mix - 2.1/2 cups self-raising flour Preheat oven to 400oF. It is best to use cup cake size pans for these



muffins, line with paper cases. Thoroughly blend the margarine & sugar &beat in the eggs & milk. Quickly mix in the smarties & then gently fold in the flour. Place in paper cases. Put an extra smartie or two on top of each muffin before baking, to make them look more colourful. Makes 36. Bake for 20 mins. Comment: Suprisingly, the cooked smarties inside these little muffinsbecome soft & creamy. They make a wonderful party treat for the children.

SMOKED SALMON & HERB MUFFINS 3 cups flour, 4 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 3 eggs 1.1/2 cups milk, 2 ozs butter, 2 ozs smoked salmon slices 1/2 cup chopped mixed fresh herbs ie tarragon, chives, parsley, corianderetc Low fat sour cream Preheat oven to 400oF, prepare pans. Sift flour, baking powder & salt intoa mixing bowl. Stir in the sugar & herbs. Beat the eggs & milk together, melt the butter. Add milk mixture & butter to the dry ingredients. Mix lightly with a fork. Spoon into pans & bake for about 12 mins or until golden & well risen. Serve warm & fill with smoked salmon & sour cream. Makes 12.

SMOKED SALMON & CHEESE MINI MUFFINS 2 cups flour, 4 tsps baking powder, 1 crup grated tasty cheddar cheese 2 Tbsp chopped thyme or parsley or herbs of your choice, 1 egg 1/4 tsp ground black pepper, 1.3/4 cups milk, 2 Tbsp melted butter 1/4 cup chopped smoked salmon (smoked chicken may be used instead) Topping: sour cream, chives or thyme, smoked salmon, cheese, chutneys Preheat oven to 400oF, prepare mini muffin pans. In a bowl sift together flour & baking powder. Stir in the cheese, thyme & pepper. Beat togetherthe egg, milk & melted butter. Make a well in the centre of dry ingredients & stir. Fold in the salmon. Spoon into mini pans & bake for 10-12 mins. Serve topped with your favourite topping. Makes 40-44 mini muffins. Variation: Omit the salmon & use lots of fresh herbs or 1/4 cup of chopped corn kernels with a little chopped ham or grilled bacon for a change.

GLAZED STRAWBERRY LEMON STREUSEL MUFFINS 1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon 1/4 tsp salt, 1/2 cup milk, 1/2 cup melted butter or margarine, 1 egg 1.1/2 cups fresh strawberries quartered, 1 tsp grated lemon peel Lemon Glaze, Lemon Streusel Topping (recipes follow) Preheat oven to 375oF, prepare pans. Prepare Lemon Streusel Topping & set aside. In bowl, combine flour, sugar, b/pdr, cinnamon & salt. In another



bowl combine milk, butter & egg. Stir dry mix into wet mix until just combined. Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping & bake for 20-25 mins or until done. Remove from pans, prepare Lemon Glaze & drizzle over warm muffins. Makes 12. Lemon Streusel Topping: In medium bowl, combine 1/2 cup chopped pecans, 1/2cup brown sugar, 1/4 cup flour, 1 tsp cinnamon & 1 tsp grated lemon peel.Add 2 Tbsp melted butter or margarine, stir until mixture is crumbly. Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp freshlemon juice, stir until smooth.

SUGAR-FREE MUFFINS 2 eggs, 1 cup soy milk, 3 Tbsp oil, 1 cup grated carrot, 1 cup raisins 2 Tbsp sesame seeds, 3 Tbsp sunflower seeds, 1 tsp mixed spice 1.1/2 cups coconut, 1 cup wholemeal flour, 1 cup rye flour, 3 tsp b/powder

Reheat oven to 375oF, prepare pans. Put the first nine ingredients into a bowl & mix well. Add the flours & baking powder & blend until just mixed. Spoon into pans & bake for 15-20 mins. Makes 15 muffins. Note: This is THE muffin for the health conscious.

SWEET POTATO MUFFINS (Or Yams) 1.3/4 cups all-purpose flour, 1/3 cup sugar, 2 tsp baking powder 1/2 tsp salt, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg 3/4 mashed baked sweet potato or yam cooled, 3/4 cup pure maple syrup 2 lightly beaten eggs, 1/4 cup vegetable oil, 2 Tbsp water 1/4 cup lightly salted butter or margarine, melted & cooled 1 tsp vanilla, 1/2 cup chopped walnuts, 1/2 cup raisins Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon & nutmeg. In another bowl, stir together sweet potato, maple syrup, eggs, butter, oil, water & vanilla until blended. Stir dry mix into wet mix until just combined, stir in walnuts & raisins. Spoon into pans & bake 20-25 mins or until done. Cool 5 mins before removing from pans. Makes 12. These muffins freeze very well.

TAFFY APPLE MUFFINS 2 cups flour, 1/2 cup granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt 1/4 tsp ground nutmeg, 1/2 cup milk, 1/4 cup butter or margarine, melted 2 eggs, 1 tsp vanilla, 1 cup chopped apple, 1/2 cup honey 1/2 cup brown sugar, 3/4 cup finely chopped walnuts Peheat oven to 400oF, prepare miniature muffin pans. In bowl combine flour,sugar, baking powder, salt & nutmeg. In another bowl, combine milk, butter,eggs & vanilla until blended. Stir dry mix into wet mix until just



moistened. Fold in apple. Spoon into pans and bake 10-12 mins or until lightly browned. Meanwhile in saucepan, heat honey & brown sugar to a boil stirring to dissolve sugar. Dip warm muffins into hot glaze, then into chopped nuts. Spear with popsicle sticks or wooden skewers, if desired. Makes 36 minis.

TOAD-IN-THE-HOLE CORNMEAL MUFFINS Wet Mix - 1.1/4 cups milk, 1 egg, 1/3 cup melted margarine, 1 Tbsp sugar 15 cocktail sausages (cheerios) Dry Mix - 4 tsp baking powder, 1 cup flour, 1 cup fine cornmeal Reheat oven to 400oF, prepare pans. Blend wet mix ingredients (except sausages). Add dry mix previously combined until just blended. Two-thirds fill the pans & pop a sausage into the middle of each muffin. The mixture should be firm enough to hold up the sausages. Bake for 15-20 mins. Makes15 muffins. These are great for picnics or school lunches.

TOMATO & TARRAGON MUFFINS Wet Mix - 1/4 cup oil, 2 eggs, 1/2 tsp grated lemon rind, 1 diced onion 2 Tbsps tomato paste, 2 Tbsps chopped fresh parsley, 1 cup milk 2 Tbsps chopped fresh tarragon OR 1 Tbsp dried tarragon 1 tsp chilli sauce, 1/2 tsp salt, 1 tsp sugar 1 cup grated cheddar cheese Dry Mix - 3 cups self-raising flour Topping - 1/2 cup grated cheddar cheese Preheat oven to 400oF, prepare pans. Thoroughly blend all the wet mix ingredients. Add the flour & mix until completely combined. Place in muffinpans. Sprinkle with topping (optional). Bake for 25-30 mins and remove frompans when slightly cooled. Makes 12. These muffins are lovely served with fish & salad meals-they have a very defined flavour. Split muffins & fill them with the following blend: 1/2 cup cream cheese, 2 Tbsp mayonnaise. Suitable for cholesterol free cooking (use egg whites only, non-fat milk & replace cheese with 1 Tbsp oil, leave off topping). Variations: T, T & Prawn - Add 1/2 cup frozen cocktail prawns to the wetmix.

TRAMPER'S MUFFINS Wet Mix - 1/4 cup oil, 1 cup yoghurt, 1 egg, 1/4 cup shredded coconut 1/4 cup chopped nuts, 1/4 cup raisins, 1/4 cup choc chips 1/4 cup chopped dried apricots, 1/4 cup sugar, 1 cup bran Dry Mix - 1.1/4 cups flour, 1.1/2 tsp baking powder Preheat oven to 400oF, prepare pans. Blend wet mix ingredients & mix well. Add dry mix until just blended. Spoon into pans & bake for 15-20 mins.



Makes 12 muffins.

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 untilonion 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 intopans & sprinkle with seeds. Bake 25-30 mins for regular size muffins or15-20 mins for mini muffins. Makes 12 regular or 36 miniature muffins.

CHRISTMAS MORNING CRANBERRY MUFFINS 1 cup cranberries, 1/4 cup sugar, 1 1/2 cups flour, 1/4 cup sugar 2 tsp baking powder, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ground allspice 1 beaten egg, 1/4 tsp grated orange rind, 3/4 cup orange juice 1/3 cup melted butter or margarine, 1/4 cup chopped walnuts Coarsely chop cranberries, sprinkle with 1/4 cup sugar & set aside. Preheatoven to 375oF, prepare pans. Combine flour, 2nd measure sugar, bakingpowder, salt, cinnamon & allspice. In another bowl combine egg, orange rind & juice and melted butter. Add dry mix to wet mix & stir to moisten. Fold in cranberry mixture & nuts. Spoon into pans & bake for 15-20 mins or until golden. Makes 9 large muffins.

CHRISTMAS DAY MUFFINS 1.1/2 cups milk, 6 Tbsp golden syrup, 1 oz butter, 1.1/2 cups mixed fruit 1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup raw sugar 2 cups baking bran flakes, 2 tsp baking soda, red & green glace cherries Icing sugar Reheat oven to 375oF & prepare muffin pans. Put the first 4 ingredientsinto a saucepan & heat gently until butter has melted. While mixture is heating, sift the flour, spice, cinnamon & salt into a large bowl, stir in the bran & sugar. Lightly beat the eggs. Add the baking soda to the meltedingredients, then pour this & the eggs into the flour mixture. Quickly & lightly stir until just mixed. Spoon mixture into paper Christmas muffin cups or pans. Place a cherry on top of each. Bake for about 15 mins or until muffin springs back when lightly touched. Dust with icing sugar if



wished and serve warm. Makes 12.

PROVOLONE RYE MUFFINS 1 cup flour, 1 cup rye flour, 1.1/2 tsp baking powder, 1/2 tsp baking soda 1/4 tsp salt, 1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese 1 cup buttermilk, 1/4 cup vegetable oil, 1 lightly beaten egg 2 Tbsp molasses, 1/2 tsp Dijon-style mustard, 1/2 tsp worcestershire sauce 1/8 tsp ground black pepper, 1/2 tsp caraway seeds (optional) Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour, baking powder & soda & salt; stir in cheese to coat. In another bowl, stir together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper until blended. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins, or until done. Makes 12 muffins. To non-Americans: Molasses is treacle but I don't know what sort of cheese provolone may be similar to. I always thought provolone was some sort of a luncheon sausage ;-)

BOSTON BROWN BREAD MUFFINS 1/2 cup flour, 1/2 cup whole-wheat flour, 1/2 cup rye flour, 1/4 cup sugar 1/2 cup yellow cornmeal, 1 tsp baking soda, 1/2 tsp salt, 3/4 cup buttermilk 1/3 cup vegetable oil, 1/3 cup molasses, 1 lightly beaten egg, 1 cup raisins Preheat oven to 400oF, prepare pans. Stir together flours, cornmeal, sugar, b/soda & salt. In another bowl stir together buttermilk, oil, molasses & egg until blended. Add dry mix to wet mix until just combined. Stir in raisins. Spoon into pans & bake 15-20 mins or until done. Makes 10 muffins.

TWO TONE MUFFINS 2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1 tsp salt, 1 beaten egg 3/4 cup roasted diced almonds, 3/4 cup orange juice, 1/4 cup cocoa powder 1/3 cup almond oil or vegetable oil, 1 tsp grated orange peel Preheat oven to 400oF, prepare pans. In large bowl, combine flour, sugar, b/pdr & salt. Stir in almonds, reserving some for garnish. In small bowl, combine orange juice, oil & egg. Add dry mix to wet mix until just combined. Transfer 1/2 of the batter into another bowl & stir in cocoa. Stir orange peel into remaining 1/2 of batter. Carefully spoon orange batter into one side of each cup. Spoon cocoa batter into other side. Sprinkle tops with almonds. Bake 20 mins or until done. Serve warm. Makes 12 muffins.

TUNNEL OF CHEESE MUFFINS 2 cups biscuit baking mix, 3/4 cup milk, 1 beaten egg,



12 (1/2") cubes Swiss cheese, 5 slices bacon, crisp-cooked & crumbled Preheat oven to 400oF, prepare pans. In bowl, combine biscuit mix & bacon. Add milk & egg, stirring just until moistened. Spoon 1/2 of the batter into pans, press a cheese cube into each & top with remaining batter, covering cheese completely. Bake for 25 mins or until golden. Serve hot. Makes 12.

JALAPENO CORN MUFFINS 1.1/2 cups stone ground cornmeal, 1/2 cup flour, 1 Tbsp sugar, 2 eggs 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup sour cream 1 to 2 tsp minced jalapeno peppers Preheat oven to 350oF, prepare pans. In large bowl, combine cornmeal, flour, sugar, baking powder & soda & salt. In small bowl, combine sour cream, eggs & peppers until blended. Add dry mix to wet mix until just combined. Spoon into pans & bake for 20-25 mins for regular-size muffins, 12-15 mins for mini muffins. Makes 12 regular or 36 miniature muffins. Great served with an omelet or with chili.

PUMPERNICKEL RAISIN MUFFINS 3/4 cup rye flour, 1/2 cup flour, 1/3 cup dark brown sugar, 1 tsp baking soda 1/4 cup yellow cornmeal, 1 Tbsp unsweetened cocoa powder, 1/4 tsp salt 1 cup buttermilk, 1 lightly beaten egg, 2 Tbsp molasses, 1 cup raisins 1/4 cup lightly salted butter or margarine, melted & cooled Preheat oven to 400oF, prepare pans. In a large bowl, stir together flour, sugar, cornmeal, cocoa, baking soda & salt. In another bowl, stir together buttermilk, butter, egg and molasses until blended. Add dry mix to wet mix until just combined. Stir in raisins. Spoon into pans & bake for 15-20 mins or until done. Makes 9 muffins. These freeze well.

Cardamom Lemon-Peel Muffins

Vegetable oil spray2 1/2 cups oat bran, uncooked1 cup whole-what flour1 cup all-purpose flour1 teaspoon ground cardamom2 teaspoons baking powder1 1/2 teaspoons baking soda2 cups unsweetened applesauce1/2 cup vegetable oil (Canola is good)1/2 cup honey4 large egg whites1/4 teaspon almond extractGrated rind of 1 lemon



Preheat oven to 400F.

Spray two muffin tins with vegetable oil spray or use paper muffincups. In a medium bowl, combine bran, flour, cardamom, baking powderand baking soda. Mix well. In a large bowl, combine applesauce, oil,honey, egg whites, almond extract and lemon peel. Mix well.

Stir dry ingredients into wet ingredients. Mix well, but do notovermix. Fill prepared muffin cups almost full. Place in oven and reduce heat to 375F. Bake 18 to 20 minutes, or until golden brown.Serve warm or at room temperature.

SPRING MUFFINS

1 cup natural unsweetened yoghurt, 1 large egg, 2 Tbsp oil 2 to 3 Tbsp milk, 2 cups flour, 1 tsp dry mustard powder 1.1/2 tsp baking powder, 1/2 tsp baking soda, 1 cup grated tasty cheese 1/4 to 1/3 cup finely chopped fresh parsely, 1 spring onion, finely chopped1/3 cup extra grated cheese Preheat oven to 400oF, prepare pans. In a bowl beat together yoghurt, egg, oil & 2 Tbsp of the milk. Sift flour, mustard, baking powder & soda, stirin 1 cup of grated cheese & parsley. Add dry mix to wet mix until justcombined. Spoon into pans & top each with a little grated cheese. Bake for about 20 mins or until golden brown. Makes 12.

AUTUMN MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup treacle (or molasses, not blackstrap), 2 eggs, 1.1/2 cups pumpkin puree*, 1/2 cup orange puree (1 orange pulped in a whiz, skin & all), 1/2 cup pecan nuts, 1/2 cup dried apricots, 1/2 cup sunflower seeds, 1 cup chopped raisins Dry Mix - 1 cup rolled rye or rolled oats, 3 cups self-raising flour 2 tsp powdered ginger Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & treacle. Beat in eggs, pumpkin & orange. Mix in the remaining wet mix ingredients.Add the dry mix & mix well. Spoon into pans & bake for 30-35 mins. Makes 15-18. * To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.

COFFEE DATE & CHOCOLATE MUFFINS Wet Mix - 2 cups chopped dates, 1 cup orange juice, rind of 1 orange 1 Tbsp coffee granules, 1/2 cup water, 1/2 cup sugar, 2 eggs



1/2 cup chopped cooking chocolate, 2 chopped bananas 1/4 cup oil, 1/2 tsp vanilla Dry Mix - 1 cup wholemeal self-raising flour, 1.1/2 cups self-raising flour Preheat oven to 375oF, prepare pans. Place the dates in the orange juice & rind & microwave for 3 mins to warm & soften them (may be done in a saucepan). Combine the coffee & the water. Add this to the dates. Mash the bananas & blend in the eggs, sugar, oil, chocolate & vanilla. Combine allthe wet mix ingredients. Fold the previously mixed flours into the wet mixuntil just combined. Spoon into pans & bake for 25-30 mins. Makes 12 largemuffins.

APPLE & HONEY (Gluten & Dairy Free) Wet Mix - 1/2 cup vegetable oil, 1/2 cup honey, 1/4 cup water 1 cup diced cooked apple, 1 cup sultanas (golden raisins) Dry Mix - 1 cup soy flour, 1 cup rice flour, 1 tsp baking soda 1/2 tsp cream of tartar, 1 tsp cinnamon Preheat oven to 320oF, prepare pans. Combine the oil, honey & water & stirin the sultanas & apple. Mix the previously mixed dry ingredients into the wetmix. Spoon into pans & begin cooking without delay, bake for 25-30 mins. Makes 10 muffins. Variations: Wheat Free: replace the flours with 2 cups rye flour. Anydesired nuts & dried fruits may be added to this mixture. One cup addition is sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisinsor dates and/or dried apricots. Chopped dried figs with fresh orange peelis tasty.

DRIED FRUIT (Gluten Free) Wet Mix - 2 cups mixed dried fruits (as desired), 1 cup water 1.1/2 cups apple puree, grated rind of 1 orange or lemon Dry Mix - 3 tsp mixed spice, 1.1/2 cups soy flour, 1 cup rice flour 3 tsp wheat free baking powder Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or presoak to plump it. Add & mix in the apple puree & citrus rind. Mix in thedry ingredients, this mixture can be well mixed without fear of toughening the crumb. Spoon into pans & bake for 35-40 mins. Makes 12 muffins. gluten free baking poses several problems for the cook. The products tendto be heavy & crumbly & lack flavour. Adding extra binding agents like eggs & cheese will help, & adding extra flavour with nuts, dried fruits, juices, spices & herbs will give a happy result. Use only soy, rice, potato, corn, chick pea & buckwheat flours.

CHICK PEA MUFFINS (Gluten Free)



Wet Mix - 2 eggs, 1/2 cup grated cheddar cheese, 1/2 cup pumpkin puree* 1/2 cup diced onion, 1 Tbsp chopped chives, 1 tsp sugar, s & p 1/2 to 1 tsp curry powder (optional) Dry Mix - 1.1/2 cups chick pea flour, 3 tsp wheat free baking powder Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients togetherin a bowl. Quickly but thoroughly mix in the dry ingredients, spoon intopans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins. Variations: Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wetmix. Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to thewet mix. * To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.

CHEESE MUFFINS (Gluten free) 2.1/2 cups gluten free bread mix, 1.1/2 cups cold water, pinch salt 1/2 cup grated cheese Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bakeat 450oF for about 15 mins.

GLUTEN FREE APPLE & CHOCOLATE MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup cocoa, 2 eggs 1.1/2 cups apple puree, 1/2 cup chopped chocolate or choc chips Dry Mix - 1 cup soy flour or cornflour, 1 cup rice flour 1.1/2 tsp wheat free baking powder OR 1 tsp baking soda & 1/2 tsp cream of tartar Preheat oven to 300oF, prepare pans. Cream the margarine & sugar then blendin the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry ingredients then carefully mix them into the wet ingredients. Spoon intopans & bake for 30 mins. Makes 8-10 muffins. Variations: Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas. Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix. Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture. Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice & 1 Tbsp finely grated orange rind. Add 1 cup of dessicated coconut. Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix. Note: Cornflour = cornstarch.

SPICY BANANA MUFFINS 1 cup brown rice flour, 1/3 cup soya flour, 2 tsp baking powder



1/2 tsp mixed spice, 1/2 tsp ground cinnamon, 1 cup unprocessed rice bran 1/3 cup brown sugar, 1 cup mashed banana, 1/2 cup sultanas, 1 cup soy milk 1/2 cup chopped dried apricots, 2 ozs dairy-free melted margarine

Prepare oven to 420oF, prepare pans. Sift flours, b/pdr & spices into bowl,add remaining ingredients; stir until just combined. Spoon into pans & bakefor about 35 mins or until cooked. Dust with sifted icing sugar if desired.Makes 12 muffins. Icing sugar = confectioner's sugar or powdered sugar.

MUSHROOM MUFFINS Wet Mix - 1 cup finely chopped mushrooms, 2 eggs, 1/4 cup oil, 1/2 cup milk 2 Tbsp chopped parsley, pinch dried thyme Dry Mix - 2 cups self-raising flour Preheat oven to 400oF, prepare pans. Thoroughly combine the wet mix ingredients. Add the flour until just combined. Spoon into pans & bake for 20-25 mins. Remove from pans AS SOON as they are slightly cooled to preventsweating. Makes 10-12. A popular accompaniment at dinner to soups, beef andchicken meals or salads. Variations: Mushroom & Walnut: Add 1/2 cup chopped walnuts to the wet mix. This muffin has a delicious texture. Mushroom & Tarragon: Add 1.1/2-2 tsp dried tarragon or 2 Tbsp of fresh tothe wet mix. Mushroom & Bacon: Add 1/2 cup finely diced bacon or ham to the wet mix.this is a nice addition to the mushroom & walnut variation. Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tspbaking powder.

STRAWBERRY SPECIAL MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1 cup strawberry yoghurt 1 punnet chopped fresh strawberries (about 1.1/2 cups) grated rind & juice 1 large lemon Dry Mix - 2.1/2 cups self-raising flour Topping - equal parts of cinnamon or garam masala & sugar Preheat oven to 350oF, prepare pans. Blend the margarine & sugar & beat in the eggs & yoghurt. Fold in the chopped strawberries, lemon juice & rind & very carefully fold in the flour to avoid squashing the fruit. Spoon into pans, sprinkle with topping if desired & bake for 20-25 mins. Variations: Any fresh berry fruit may be substituted for the strawberries(raspberries, blackberries, boysenberries, loganberries, marionberries, cranberries, blackcurrants, elderberries or blueberries).

CHUTNEY & CHEESE MUFFINS Wet Mix - 2 eggs, 1/2 cup cream cheese, 1/2 cup grated cheddar cheese



1/2 cup sweet tomato or fruit chutney, 1/2 tsp chilli sauce 1 small onion diced, 3/4 cup water Dry Mix - 2 cups self-raising flour, 1 tsp curry powder Preheat oven to 350oF, prepare pans. Blend the eggs & cream cheese in abowl. Add the remaining wet mix ingredients & stir well. Combine the dry mix & add this to the wet mix until just combined. Spoon into pans & bake for 25-30 mins. Makes 10-12. This muffin is robust & moist, try filling it with sliced cold beef for a 'lunch box'.

RYE, PUMPKIN & DATE MUFFINS (Wheat Free) Wet Mix - 1/4 cup margarine, 1/2 cup sugar or treacle (molassess), 3 eggs 1/2 cup yoghurt, 1 cup pumpkin puree*, 1 cup chopped dates Dry Mix - 2 tsp mixed spice (or pumpkin pie spice), 2.1/2 cups rye flour 4 tsp wheat free baking powder or 1 tsp baking soda Preheat oven to 350oF, prepare pans. Thoroughly combine the wet mix ingredients except the dates. Fold in the combined dry mix, add the dates &spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12. * To make 1.1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. Variations: Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots & 1/2 cup sliced almonds. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins)

mara





Date: Thu, 12 Aug 93 17:12:35 CDT

ContentsPeach Gingerbread●

Orange Applesauce●

Fat-free Blueberry●

Banana Sultana●

Fat-free Pumpkin●

Blueberry Corn●

Apricot Graham●

Blueberry Pumpkin●

Oatmeal●

Nashi & Apricot Yoghurt●

Noname●

Orange & Carrot●

Orange Oatmeal●

Overnight Bran & Date●

Pearadise●

Plantation Herb●

Pumpkin & Honey●

Pineapple Cheese●

Special Treat Banana●

Strawberry Butterfly●

Seafood●

Sesame●

Strawberry Coconut●

Tangelo & Poppyseed●

Apple Cheese●

Apple Strudel●

Applesauce Oatmeal●

Apricot Graham●

Bacon●

Birdseed●



Blueberry Cake●

Bran and Raisin●

Banana and Passionfruit●

Blueberry Cornmeal●

Blueberry Pumpkin●

Breakfast Muesli●

Carrot●

Cheesy Ham●

Chocolate Bourbon●

Cornmeal●

Cornmeal Ham●

Cornmeal & Wholemeal●

PEACH GINGERBREAD MUFFINS (170 calories, 2.97 grams fat)

2 cups flour 2 tsp baking powder 1 tsp ginger 1/2 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp salt 2 tbl cooking (vegetable) oil 1/2 cup applesauce 1/2 cup sugar 1/4 cup egg substitute (or 2 egg whites) 1/4 cup apple juice 1 16-ounce can peaches in juice, drained and chopped (or substitute frozen thawed or fresh (peeled and chopped))

makes 12 muffins preheat oven to 400 use either paper liners or grease muffin pan with cooking spray

bowl1: combine dry ingredients and spices bowl2: combine oil, apple sauce, sugar, molasses, mix then add egg and apple juice and peaches add wet mixture to flour mixture, stir until moistened pour into prepared muffin tin, bake for ~20 minutes

ORANGE APPLESAUCE MUFFINS (122 calories, 18 grams carbo, 3 grams protein, 127 mg sodium, 18 mg cholesterol) 2 cups flour 1+1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp salt



1 egg 1 cup unsweetened applesauce 1 tsp orange zest (wash orange, grate orange rind - no white pith) 1/2 cup orange juice 3 tbl cooking (vegetable) oil


bowl1: combine dry ingredients and spices bowl2: beat egg, add applesauce, orange zest, orange juice, and oil add wet mixture to flour mixture, stir until moistened pour into prepared muffin tin, bake for ~20 minutes

FAT-FREE BLUEBERRY MUFFINS (152 calories and 0.4 grams fat)

2 cups fresh or frozen blueberries (wash and drain if fresh; thaw and drain if frozen) 1+1/4 cups cake flour 3/4 cup oat flour (see note below) 1+1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 3/4 cup packed brown sugar 2 egg whites 3/4 cup plain yogurt 1/2 cup applesauce 2 tbl all-purpose flour


bowl1: combine dry ingredients, spices, and brown sugar (break lumps) bowl2: combine egg whites, yogurt, applesauce, and mix add wet mixture to flour mixture, stir until moistened bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from sinking to the bottom) add blueberries to mixture, don't overmix pour into prepared muffin tin, bake for ~20-25 minutes

Note: to make oat flour, place about 1 cup rolled oats into a food processor and pulse until finely ground.

BANANA SULTANA MUFFINS (160 calories and 2 grams fat)

1/2 cup sultanas (yellow raisins) 1/4 cup apple or orange juice 1/2 cup low-fat buttermilk



2 egg whites 1 tbl vegetable oil 3 tbl honey 1+1/2 cups unbleached white flour 1/3 cup stone-ground white cornmeal 2 tsp baking powder 1 tsp baking soda 1/4 cup brown sugar 1/2 tsp ground ginger 1/4 tsp ground cardamom 2 ripe bananas, diced


bowl1: combine raisins and juice,let stand for 5 minutes add buttermilk, egg whites, oil, and honey whisk until smooth bowl2: sift flour, cornmeal, baking powder, baking soda add brown sugar and spices, wisk until mixed add bananas and toss lightly combine wet and dry ingredients and stir 'just to mix' pour into prepared muffin tin, bake for ~25 minutes

FAT FREE PUMPKIN MUFFINS (204 calories and 0.7 grams fat)

1/2 cup prune puree 2/3 cup packed brown sugar 1/3 cup molasses 1 cup canned pumpkin puree 1/4 cup egg substitute or 2 egg whites 1+1/4 cup flour 1/2 cup cornmeal 1+1/2 tsp cinnamon 1 tsp nutmeg 1 tsp baking soda 1/2 tsp salt


bowl1: mix prune puree, sugar, molasses, pumpkin and egg bowl2: mix remaining ingredients combine and stir to blend pour into prepared muffin tin, bake for ~20-25 minutes

Blueberry Corn Muffins



1 1/3 c unbleached flour 2 eggs2/3 c corn flour 1 c milk2 tsp baking powder 1 c buttermilk1/2 tsp baking soda 1/4 c melted butter1/2 tsp salt 1 to 2 c blueberries1/4 c sugar Sift the dry ingredients together. Beat the eggs, milk, buttermilk and butter together. Pour the egg mixture into the flour mixture and stir just enough to moisten the dry ingredients.Fold the blueberries into the batter. Grease a muffin tin and fillthe muffin cups 2/3 full with batter. Bake at 400 F for 20 minutesor until golden brown.

This is my own recipe and I don't necessarily use exact amounts when Ibake so feel free to change it. It's also good with a combination ofblueberries and sauted apples, if you decide to do it that way, youshould add a little lemon juice and some cinnamon to the batter.

APRICOT GRAHAM MUFFINS 1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ 3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda 1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts 5 Tbsp melted & cooled butter or margarine, 2 large eggs 1 cup unflavoured yoghurt, about 3 Tbsp brown sugar Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr, soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix until just combined. Spoon into pans & sprinkle each muffin with brown sugar. Bake until edges are golden brown & centre is firm to touch, about 20 mins. Makes about 12. 206 calories per muffin. Recipe courtesy of Sunset Magazine April 1990.

BLUEBERRY PUMPKIN MUFFINS 1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt 1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin 1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine) 1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut in 1 Tbsp butter until mixture is crumbly. Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine pumpkin & evaporated milk until blended. Cream shortening & sugar in large



mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture. Add flour mixture to wet mix until just combined. Coat the blueberries with the tablespoon of flour and gently mix into mixture. Spoon into pans & sprinkle with streusel topping. Bake for about 40 mins or until toothpick inserted in centre comes out clean. Makes 12-18 muffins. Recipe courtesy of Better Homes & Gardens Magazine November 1988.

Oatmeal Muffins

1 c flour1/4 c granulated sugar 3 t baking powder1/2 t salt 1 c quick-cooking oatmeal (NOT instant) 1 egg, slightly beaten 1 c milk 3 T vegetable oil

Preheat oven to 425 degrees Fahrenheit. Grease 12 muffin tinswith shortening. Sift together flour, sugar, baking powder, andsalt. Add oatmeal, stir to mix. Mix in egg, milk, and oil,stirring only to moisten. Fill 12 muffin tins and bake for 15minutes or until lightly golden brown on top.

NASHI & APRICOT YOGHURT MUFFINS 1.1/4 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 beaten eggs 1 cup wholemeal flour, 2 cups finely chopped nashi, 1/4 cup oil 1/4 cup finely chopped dried apricots, 1 cup apricot yoghurt, 1 tsp ginger 1/4 cup low-fat milk, 1/2 tsp ground cloves Preheat oven to 400oF, prepare pans. Sift the flour with the b/pdr & soda, add the wholemeal flour. Add the nashi & apricots. To the eggs add the oil yoghurt, milk & spices. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20 mins or until cooked. Makes 12. 169 calories per muffin. *Note: I believe Nashi are called Asian Pears in the States. Pears can be used to replace Nashi if desired.

NONAME MUFFINS 3/4 cup butter, 1 cup milk, 2 lightly beaten eggs, 3/4 cup sugar 3 cups flour, 6 tsp baking powder, 1/4 tsp salt, 1 cup coconut 1 can crushed pineapple (about 13-14 ozs) Preheat oven to 350oF, prepare pans. Melt butter, blend in milk, eggs & pineapple. Combine sugar, flour, b/pdr, salt & coconut. Add to wet mix until just combined. At this stage if mixture is too dry add another 1/4 cup of



milk. Spoon into pans & sprinkle tops with sugar, bake for about 20 mins or until golden brown. This recipe came from a lady that makes muffins for a living, consequently they will rise up rather large! You might like to try them with less baking powder.

ORANGE & CARROT MUFFINS 1 cup buttermilk, 1 beaten egg, 1/3 cup melted butter, 1 tsp vanilla 1 cup whole wheat or plain flour, 1 tsp baking soda, 1 cup quick cooking oats 1/2 cup brown sugar, 1 cup finely shredded carrot, grated rind of 1 orange 2 tsp baking powder, 1 tsp salt Preheat oven to 375oF, prepare pans. Pour buttermilk over oats in bowl. Add beaten egg, melted butter, sugar, carrots, vanilla & rind & mix thoroughly. Combine dry ingredients & add to wet mix until just combined. If desired, raisins or date may be added at this point. Spoon into pans & bake for 15-20 mins or until done. Makes 12 muffins.

ORANGE OATMEAL MUFFINS 1 cup oats soaked in 1/2 cup orange juice & 1/2 cup boiling water for 15 mins 1/2 cup butter, 1/2 cup brown sugar, 1 cup raisins, 1 tsp baking powder 1 tsp salt, 1/2 cup sugar, 2 beaten eggs, 1 cup flour, 1 tsp baking soda 1 tsp vanilla Preheat oven to 375oF, prepare pans. Cream butter & sugars, beat in eggs & stir in the oat mixture. Stir in raisins & vanilla. Mix flour, baking powder, baking soda & salt, add to wet mix until just combined. Spoon into pans & bake for 20 mins or until done. Makes 12 muffins.

OVERNIGHT BRAN & DATE MUFFINS Dry Mix - 1.1/4 cups flour, 1 tsp bicarbonate of soda, 1 tsp cinnamon 1/2 cup sugar, 1.3/4 cups unprocessed bran 1 cup finely chopped dates Wet Mix - 1/2 cup oil, 1.1/2 cups buttermilk, 1 lightly beaten egg Sift first 4 dry mix ingredients, stir in bran & dates. Combine wet mix ingredients. Add the dry mix to the wet mix until just combined, cover & refrigerate overnight. (These muffins can be made & cooked on the same day, but are not as nice as if the mixture is left to stand overnight). Next day, spoon into prepared pans & bake at 425oF for 20 mins or until done. Serve hot with butter. Makes 20 muffins.

PEARADISE MUFFINS



1 cup flour, 1 cup whole wheat flour, 1.1/2 tsp baking soda, 1/2 tsp cinnamon 1.1/2 tsp baking powder, 1/4 tsp nutmeg, 1/2 tsp salt, 1 cup yoghurt 1/4 cup oil, 1/3 cup honey, 1 beaten egg, 1 cup diced pears Preheat oven to 375oF, prepare pans. Mix dry ingredients together. Stir pears lightly into dry ingredients. Combine yoghurt, oil, honey & egg, add dry mix to wet mix until just combined. Spoon into pans & bake for 20-25 mins or until done. Makes 15 muffins. Variation: Grated lemon or orange rind may be added. To use sweet milk: omit yoghurt & baking soda, increase baking powder to 3 tsps & use 1 cup fresh milk.

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.

PUMPKIN & HONEY MUFFINS Wet Mix - 1/2 cup margarine, 1/2 cup sugar, 1/4 cup honey, 2 eggs, 1/2 cup yoghurt, 1.1/2 cups pumpkin puree*, 1 tsp lemon rind Dry Mix - 2.1/2 cups self-raising flour (or add 2.1/2 tsp baking powder to plain flour) Topping - 1/2 cup chopped pecans, 1 tsp mixed spice, 1 Tbsp margarine 2 Tbsp sugar Preheat oven to 350oF, prepare pans. Blend the margarine, sugar & honey. Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour until just combined. Spoon into pans & place a little of the topping on each muffin, press down very slightly. Bake for 20-25 mins taking care not to scorch the topping. Makes 12. This recipe is suitable for cholesterol free cooking - omit egg yolks, use fat-free yoghurt, use vegetable oil in place of margarine. * To make 1.1/2 cups puree, cook a little less than a pound of pumpkin in 1/3 cup of water, either mash, sieve or put in a blender to puree. Variations: Pumpkin, Honey & Rosemary: Add 2-3 Tbsp of chopped fresh rosemary to the wet mix. Do not use the topping.

PINEAPPLE CHEESE MUFFINS 1/2 cup muesli, 1/2 cup self-raising wholemeal flour, 1 egg 1/2 cup self-raising flour, 1 Tbsp golden syrup, 1/4 cup butter



1/2 cup grated cheddar cheese, 2 Tbsp non-dairy soy drink powder 3/4 cup well drained unsweetened crushed pineapple Preheat oven to 375oF, prepare pans. Sift flours together retaining husks, add muesli. Melt butter, add golden syrup, pineapple & cheese. Combine with dry ingredients, add egg & soy powder, do not over-mix. Spoon into pans & sprinkle tops with extra grated cheese if desired, bake for 12-15 mins or until cooked. Makes 12 muffins. Wholemeal = whole-wheat. Recipe courtesy of the New Idea Magazine (NZ).

SPECIAL TREAT BANANA MUFFINS 1 cup flour, 1 tsp baking soda, 2 tsp baking powder, 1 cup wholemeal flour 1/4 cup butter, 1/2 cup chocolate chips, 1/2 cup castor sugar, 1/2 cup milk 1/2 cup chopped mixed fruit, 2 bananas mashed Preheat oven to 350oF, prepare pans. Sift the flour, b/soda & b/pdr into a bowl, add the wholemeal flour. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the chips, sugar & chopped fruit. Add the mashed banana & milk. (This is a sticky mixture.) Spoon into pans & bake for 20 mins or until cooked. Add a chocolate button on top before baking if desired. Makes 12. These are a very moist, soft muffin. 219 calories per muffin. *Notes: You may know 'castor sugar' as 'baker's special' or 'superfinesugar'. Wholemeal = whole-wheat.

STRAWBERRY BUTTERFLY MUFFINS 1.3/4 cups wholemeal flour, 1/2 cup castor sugar, 2 lightly beaten eggs 2 ozs butter melted, 2/3 cup milk, 1/3 cup strawberry-flavoured yoghurt 2 Tbsp shredded coconut Preheat oven to 425oF, prepare pans. Combine flour & sugar. Mix eggs, butter & milk. Add dry mix to wet mix until just combined. Spoon into pans & bake for about 20 mins or until cooked when tested. Turn onto wire racks to cool. Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt on the centre of each muffin, push straight edge of 2 top pieces into yoghurt, sprinkle with coconut. Makes 16 muffins. Wholemeal=whole-wheat. Recipe courtesy of the Australian Women's Weekly.

SEAFOOD MUFFINS 1 cup small shrimps (drained & coarsely chopped), 1/4 cup grated cheese 14 cup finely chopped celery, 1/3 cup sour cream, 1.1/2 cups flour, 1 egg 2 tsp baking powder, 1/4 tsp thyme, 1/3 cup oil, parsley, 2 Tbsp sugar 1/2 tsp salt, 3/4 cup milk



Combine shrimps, cheese, sour cream & celery & set aside. Sift flour, sugar, b/pdr, salt & thyme. Slightly beat egg with a fork, beat in milk & oil. Add dry mix to wet mix until just combined. Spoon into pans & top with about 1 Tbsp of the shrimp mixture. Bake at 375oF for about 20 mins or until done. Garnish with parsley if desired. Serve warm! For a more economical muffin, use canned salmon instead of shrimps.

SESAME MUFFINS 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/3 cup tahini (sesame seed paste, available in health food stores/Middle Eastern markets/large supermarkets), 1/4 cup melted & cooled butter or margarine, 1/2 cup milk 1/2 tsp Oriental-style (dark) sesame oil, 3/4 cup light-brown sugar 2 lightly beaten eggs, 1 tsp vanilla, 2/3 cup raisins (optional) 4 Tbsp toasted sesame seeds, divided into 3 + 1 Preheat oven to 400oF, prepare pans. In a bowl, stir together flour, b/pdr & salt. In another bowl, stir together tahini, butter & oil; stir in sugar, milk, eggs & vanilla until blended. Add dry mix to wet mix until just combined, stir in raisins & 3 Tbsp of sesame seeds. Spoon batter into pans, sprinkle with 1 Tbsp sesame seeds & bake 15-20 mins or until done. Makes 12 muffins. Note: To toast sesame seeds, place in small frying pan/skillet over medium heat. Cook, stirring for 3 mins, or until seeds are lightly browned. May also be toasted in a microwave, stirring often.

STRAWBERRY COCONUT MUFFINS 1/2 cup sugar, 1/4 cup butter, 1/4 cup water, 1.1/2 cups flour, 1 beaten egg 1 cup wholemeal flour, 2 tsp baking powder, 1 cup frozen strawberries, diced 1/2 cup coconut, 1 tsp vanilla essence, 1 cup low-fat milk Preheat oven to 400oF, prepare pans. Gently heat together the sugar, butter & water until the sugar dissolves, set aside to cool. Combine flour, b/pdr, strawberries & coconut. Mix together the vanilla, egg & milk, then add to the flour mixture. Finally pour in the butter syrup & mix until just combined. Spoon into pans & bake for 15-20 mins. Serve hot or cold with custard, yoghurt or ice-cream. Any berryfruit may be used in this recipe. If using fresh berries add them at the end to avoid damaging the fruit. Makes 12. Nutritional Value: Energy - 203 calories per muffin.

TANGELO & POPPYSEED MUFFINS 1/2 cup margarine, 1/2 cup sugar, 2 beaten eggs, 2 Tbsp poppyseeds 1/2 cup low-fat milk or yoghurt, 1 Tbsp grated tangelo rind 1/2 cup tangelo juice, 2 cups flour, 2 tsp baking powder Preheat oven to 400oF, prepare pans. Blend the margarine & sugar together &



beat in the eggs, milk or yoghurt, tangelo rind & juice, & poppyseeds. Mix dry ingredients & add to wet mix until just combined. Spoon into pans & bake for 20 mins. Makes 12. Nutritional Value: 197 calories per muffin. Tangelo - Citrus fruit cross of a mandarin & a grapefruit. Larger than a mandarin & a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines or Oranges may be used instead.

APPLE CHEESE MUFFINS 1/2 cup margarine, 1/2 cup sugar, 2 eggs, 1.1/2 cups flour, 1 tsp baking soda 1/2 tsp salt, 3/4 cup rolled oats, 2/3 cup grated sharp cheese, 1/4 cup milk 1 cup apple pie filling, chopped apple or applesauce, 1/2 cup nuts Preheat oven to 375oF, prepare pans. Cream margarine & sugar. Add eggs & beat well. Sift flour, soda & salt & stir into creamed mixture. Stir in oats, apple cheese & nuts, mixing well. Add milk last. Spoon into pans & bake for 20-25 mins or until done. Makes 18 muffins.

APPLE STRUDEL MUFFINS 2 cups self-raising flour, 1/2 cup sugar, 1 egg, 2/3 cup milk, 1/4 cup butter 1 medium grated apple, 1 Tbsp grated lemon rind Topping: 1 Tbsp grated lemon rind, 1/4 cup walnuts, 2 Tbsp sugar Preheat oven to 400oF, prepare pans. Put flour & sugar in bowl, rub in butter until crumbly. Reserve 1/2 cup of this mixture for topping. Beat egg, add milk. Add dry mix to wet mix until just combined. Gently stir in apple & 1 Tbsp rind. Spoon into muffin tins. Add reserved crumb mix to remaining topping ingredients & sprinkle over each muffin. Bake for 20 mins or until done.

APPLESAUCE OATMEAL MUFFINS 1 cup flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 cup brown sugar 1/4 cup oil, 2/3 cup applesauce, 3 tsp baking powder, 1/2 tsp salt 3/4 cup rolled oats, 1 egg, 1/3 cup milk Preheat oven to 375oF, prepare pans. Mix dry ingredients well with a fork. Beat egg, then add oil & milk, stir in applesauce. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20 mins or until cooked.

APRICOT GRAHAM MUFFINS 1.1/2 cups graham or whole-wheat flour, 1/2 cup toasted wheat germ



3 Tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda 1/2 cup chopped dried apricots, 1/2 cup chopped pecans or walnuts 5 Tbsp melted & cooled butter or margarine, 2 large eggs 1 cup unflavoured yoghurt, about 3 Tbsp brown sugar Preheat oven to 375oF, prepare pans. Mix flour, wheat germ, sugar, b/pdr, soda, apricots & nuts. Blend butter, eggs & yoghurt. Add dry mix to wet mix until just combined. Spoon into pans & sprinkle each muffin with brown sugar. Bake until edges are golden brown & centre is firm to touch, about 20 mins. Makes about 12. 206 calories per muffin. Recipe courtesy of Sunset Magazine April 1990.

BACON MUFFINS 6 rashers bacon, 2 cups sifted flour, 3 tsp baking powder, 1 Tbsp sugar 1/4 tsp salt, 1 beaten egg, 1 cup milk, 2 Tbsp bacon fat OR melted butter 1/2 cup grated cheese Preheat oven to 400oF, prepare pans. Fry the bacon until crisp, drain & reserve the bacon fat, chop bacon. Stir together the flour, baking powder, sugar, salt & cheese. Mix the egg, milk & bacon fat or butter. Add the dry mix along with the bacon to the wet mix until just combined. Mixture will be somewhat lumpy. Spoon into cups & bake for about 25 mins or until done. Makes 15 medium or 12 large muffins.

BIRDSEED MUFFINS 1 cup flour, 1 cup wholemeal flour, 1/4 cup sesame seeds, 1 Tbsp poppy seeds 1/4 cup sunflower seeds, 1/2 cup pumpkin seeds, 2.1/2 tsp baking powder 1/4 cup butter, 1/4 cup honey, 1 Tbsp golden syrup, 1/2 tsp cloves 2 beaten eggs, 1 cup low-fat milk Preheat oven to 350oF, prepare pans. Melt the butter with the honey, golden syrup & cloves until the mixture dissolves; set aside to cool. Mix the flours, seeds & baking powder together. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 20 mins. Sprinkle tops with sesame or poppy seeds if desired. This is a super-healthy muffin. Makes 12. Nutritional Value: Energy - 140 calories per muffin.

BLUEBERRY MUFFIN CAKE 4 oz plain wholemeal flour, 8 oz plain white flour, pinch salt, 1 tsp b/powdergrated rind 1 orange, 6 oz light brown sugar, 8 oz blueberries or bilberries 2 eggs, 1/4 pint milk, 1 oz melted butter, milk to glaze, demerara sugar Line a 7.1/2" cake tin with cake liner or greaseproof paper. Set oven to 425oF (220oC, Gas Mark 7). Sift the flour, salt & baking powder. Stir in the



orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well. Transfer to the lined tin. Bake above the centre of the oven for 35 mins. Remove the cake from the oven, glaze with milk & sprinkle with the demerara sugar. Return to oven to bake for a further 5 mins. Serve warm or cold. Note: You can also make muffins with this recipe. Reduce baking time to 20 mins. Brush with milk, sprinkle with sugar & return to oven for 5 mins.

BRAN & RAISIN MUFFINS 8 oz wholemeal flour, 3 level tsp baking powder, good pinch salt, 1 egg 1/2 cup brown sugar slightly heaped, 1/2 cup bran flakes, 1 cup raisins 1/2 pint milk, 6 Tbsp sunflower or vegetable oil Preheat oven to 400oF, prepare pans. Mix flour, b/pdr, salt & sugar, stir in bran & raisins. Beat egg, milk & oil together. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins or until well risen. Makes 9-10 muffins.

BANANA & PASSIONFRUIT MUFFINS 1.1/2 cups flour, 3 cups bran flakes, 2 tsp baking powder, 3 tsp cinnamon 3 mashed bananas, 1 tsp passionfruit syrup, 1/2 cup butter, 1 cup milk 1/2 cup golden syrup, 3/4 cup brown sugar, 2 tsp baking soda Preheat oven to 375oF, prepare pans. Combine flour, bran, b/pdr, cinnamon & bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking soda & passionfruit syrup. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12 large muffins. 268 calories per muffin.

BLUEBERRY CORNMEAL MUFFINS 1 cup flour, 2/3 cup yellow cornmeal, 1/3 cup sugar, 2 tsp baking powder 1/2 tsp baking soda, 1/2 tsp salt, 2 large eggs, 1 cup sour cream 1/4 cup salad oil, 1 cup blueberries fresh, frozen or canned & drained Preheat oven to 400oF, prepare pans. Combine flour, cornmeal, sugar, baking powder, soda & salt. Beat eggs with sour cream until blended, beat in oil. Add dry mix to wet mix until just combined adding blueberries with the last few stirs. Spoon batter into pans & bake for 18-20 mins or until lightly browned. Makes 12. 189 calories per muffin. Recipe courtesy of Sunset Magazine July 1988 (USA).

BLUEBERRY PUMPKIN MUFFINS



1.2/3 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt 1 tsp cinnamon, 1/2 tsp allspice, 1 cup canned solid pack pumpkin 1/4 cup undiluted evaporated milk, 1/3 cup shortening (butter/margarine) 1 cup firmly packed light brown sugar, 1 egg, 1 cup blueberries, 1 Tbsp flour Streusel Topping: Combine 2 Tbsp flour, 2 Tbsp sugar & 1/4 tsp cinnamon. Cut in 1 Tbsp butter until mixture is crumbly. Preheat oven to 350oF, prepare pans. Combine first 6 ingredients. Combine pumpkin & evaporated milk until blended. Cream shortening & sugar in large mixer bowl, add egg, beat until mixture is fluffy; mix in pumpkin mixture. Add flour mixture to wet mix until just combined. Coat the blueberries with the tablespoon of flour and gently mix into mixture. Spoon into pans & sprinkle with streusel topping. Bake for about 40 mins or until toothpick inserted in centre comes out clean. Makes 12-18 muffins. Recipe courtesy of Better Homes & Gardens Magazine November 1988.

BREAKFAST MUESLI MUFFINS 1.1/2 cups untoasted muesli, 1.1/2 cups milk, 1/3 cup peanut oil 1 tsp vanilla essence, 2 Tbsp golden syrup, 1 cup flour, 2 tsp baking powder 1.1/2 cups wholemeal flour, 1 tsp allspice, extra muesli for top Preheat oven to 350oF, prepare pans. Mix the muesli with 1 cup of the milk; soak for 5 mins. Combine the oil, remaining milk, vanilla, golden syrup & muesli mixture. Mix together the dry ingredients, add to the wet mix until just combined. Spoon into pans, sprinkle tops with 1 tsp of muesli each, bake for 15-20 mins. Makes 12. Nutritional Value: Energy - 216 calories per muffin.Keep a batch of these in the freeze & heat them in the oven or microwave when in a hurry to get to work or time is short!

CARROT MUFFINS Wet Mix - 3 eggs, 1/2 cup sugar, 1/2 cup oil, 1 cup plain yoghurt 1 cup grated carrot, 1/2 cup chopped walnuts Dry Mix - 3 cups self-raising flour, 1/2 tsp baking soda, 1 tsp cinnamon Preheat oven to 400oF, prepare pans. Beat together the eggs, sugar, oil & yoghurt. Add the carrot & walnuts. Fold in the previously combined dry mix. Place in muffin pans & bake for 20-25 mins. Makes 12. Variations: Carrot & Honey: Omit the sugar & add 1/2 cup honey to the wet mix. Increase the cinnamon to 2 tsps. Carrot & Pineapple: Omit the yoghurt from the wet mix & add 1 cup crushed pineapple. 1/2 cup currants may be added to the wet mix if desired. Carrot & Sesame: Replace the walnuts with 1/2 to 3/4 cup toasted sesame seeds & 1/2 cup sultanas (golden raisins).



Zucchini: Substitute grated raw zucchini for grated carrot in any of the above recipes. Add 1 tsp of vanilla essence to the wet mix.

CHEESY HAM MUFFINS 1 cup milk, 2 beaten eggs, 2 tsp sugar, 1/3 cup butter melted, 3 tsp b/powder 1.1/2 cups flour, 1.1/2 cups cooked rice, 1/4 cup chopped ham 1 cup jarlsberg cheese, grated Preheat oven to 400oF, prepare pans. Combine milk, eggs, sugar & butter. Sift flour & baking powder into a bowl, stir in rice, cheese & ham. Add this to wet mix until just combined. Spoon into pans & bake for 30-35 mins or until firm & golden. Serve warm with butter if desired. Makes 12.

CHOCOLATE BOURBON MUFFINS 3/4 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar 1/2 cup softened lightly salted butter or margarine, 1 egg 1 square (1oz) melted semisweet chocolate, 1 Tbsp bourbon, 1 tsp vanilla 1/2 cup semisweet chocolate chips, 1/2 cup chopped pecans Preheat oven to 400oF, prepare pans. In a bowl mix first three ingredients. In another bowl cream butter & sugar until light & fluffy, beat in chocolate, egg, bourbon & vanilla. Add dry mix to wet mix until just combined, stir in chips & nuts. Spoon into pans & bake for 15-20 mins or until done. Makes 9. These muffins freeze well.

CORNMEAL MUFFINS 1 cup flour, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup white sugar 1 cup cornmeal, 1/2 cup butter or margarine, 1 egg, 3/4 cup milk Preheat oven to 375oF, prepare pans. Mix dry ingredients together & stir in cornmeal. Melt butter, add egg & milk & combine well. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins. Serve hot! Makes 8 large muffins. An old fashioned Waterloo County favourite. Variation: Add 1/2 cup corn niblets or 1/2 cup crumbled cooked bacon.

CORNMEAL HAM MUFFINS 1/4 cup milk, 1/4 cup oil, 1 cup yoghurt, 2 eggs, 1 cup chopped cooked ham 2.1/2 tsp baking powder, 3 tsp dry mustard, 1/2 cup coarse cornmeal 1 cup flour Preheat oven to 375oF, prepare pans. Put the first five ingredients into a



bowl & mix well. Mix remaining ingredients, add to wet mix until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. A very nice savoury muffin.

CORNMEAL & WHOLEMEAL MUFFINS 2 eggs, 2 cups yoghurt, 1 Tbsp honey, 1 Tbsp oil, 1 tsp baking powder 1/2 cup wholemeal flour, 1 cup fine cornmeal, 1 cup coarse cornmeal Preheat oven to 375oF, prepare pans. Put the first four ingredients into a bowl and mix well. Add the remaining premixed ingredients & blend until just combined. Spoon into pans & bake for 15-20 mins. Makes 12. A hearty, healthy muffin!

mara





From: [email protected]

Date: 14 Jul 1993 21:26:00 GMT

1 1/4 cup flour, white or wholewheat1 cup oat bran or oatmeal1 1/4 teaspoon cinnamon1 tablespoon baking powder1/2 cup evap skim milk ( or soy or rice milk)1/2 cup defrosted apple juice concentrate1 egg or 2 egg whites or equivilent1 ripe banana, mashed or 1/2 cup applesauce1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever1/2 cup nuts if you like

mix dry ingredients

stir together wet ingredients except 1 cup fruitblend together wet and dry,add fruit and nuts

bake 425 for 17 minutes, watch carefully, dry if overcooked.

mara


http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/fatfree-fruit.html [12/17/1999 10:40:00 AM]


Morning Glory Muffins

From: [email protected] (Mostly Harmless)Date: Thu, 30 Sep 1993 12:29:52 GMT

From the EAT-L Mailing List:

2 1/4 cups flour 1 1/4 cups sugar1 tablespoon ground cinnamon2 teaspoon baking soda1/2 teaspoon salt2 cups grated carrots (4 medium-large)1 apple, cored and shredded1/2 cup each: shredded coconut, raisins & pecans or walnuts1 (8 oz) can crushed pineapple, drained3 eggs1 cup vegetable oil1 teaspoon vanilla extract

Into large bowl, sift together flour,sugar, cinnamon, baking soda & saltStir in carrots, apple, coconut, raisins, nuts & pineapple.In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowlwith dry ingredients; blend well.Spoon batter into 16 muffin cups that are greased or lines with papermuffin liners. Fill almost to the top. Bake in a pre-heated 350 degreeoven about 35 minutes. Cool muffins in pan about 10 minutes. then turnout onti wire rack to cool completely. Store in airtight container.Best when allowed to "ripen" for 24 hours.

amyl

Morning Glory Muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/morning-glory-muffin.html [12/17/1999 10:40:01 AM]


Nutty Banana Jam Muffins

From: [email protected] (Mostly Harmless)Date: Tue, 31 Aug 1993 00:45:22 GMT

1 1/4 cups ground walnuts 2 tsp. baking powder1 1/2 cups sugar 1 1/2 tap. ground cinnamon3/4 cup butter, softened 1/2 tsp. ground nutmeg2 extra-ripe medium bananas, peeled 1/4 tsp. salt1 egg 1 ripe small banana, peeled2 cups flour 3 Tbsp. raspberry jam

Line 18 2 1/2-inch muffin cups with paper liners.

In shallow dish, combine 3/4 cup walnuts and 1/2 cup sugar; set aside.

In large bowl, beat remaining 1/2 cup nuts with remaining 1 cup sugar and butter until light and fluffy. Puree 2 medium bananas in blender (1 cup). Beat pureed bananas and egg into sugar-butter mixture.

In medium bowl, combine flour, baking powder, cinnamon, netmeg, and salt.

Beat dry ingredients into banana mixture until well mixed.

Mash small banana in a small bowl; stir in raspberry jam.

For each muffin, roll 1 heaping tablespoon dough in walnut-sugar mixture to coat. Place in lined muffin cup. Make a dimple in the center of doughwith back of spoon. Spoon 1 teaspoon jam mixture into center. Roll 1more heaping tablespoon od dough in walnut-sugar mixture. Drop over jammixture.

Bake in 400 F oven for 15 to 20 minutes or until wooden pick inserted incenter comes out clean. Cool slightly on pan; cool slightly on wire rack.Serve warm.

mara

Nutty Banana Jam Muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/nutty-banana-jam.html [12/17/1999 10:40:12 AM]


Pumpkin Muffins

From: [email protected] (Steve Hammond)Date: Thu, 14 Oct 1993 19:42:01 GMT

This recipe is from E. Jones, "American Food", 2nd ed. Vintage Books, 1981

2 cups flour2 cups yellow corn meal2 Tbs baking powder1 tsp baking soda2 tsp salt3 eggs1 cup pumpkin puree..5 cup honey..5 cup light molasses2 cups buttermilk..25 pound butter, melted (1 stick)

Preheat oven to 425 F. Sift dry ingredients together. Beat eggs thoroughly,then add pumpkin, honey, molasses, and buttermilk. Combine with dryingredients and mix well. Stir in butter. Grease muffin tins and fill2/3 full with batter. Bake for 20 min., or until golden brown. Cool onwire rack. Makes 2.5 dozen, send some to Steve :-)

amyl

Pumpkin Muffins

http://www.cs.cmu.edu/~mjw/recipes/bread/muffin/pumpkin-muffin.html [12/17/1999 10:40:16 AM]


Pancake Recipes

IndexCream Corn Pancakes●

Crepes : COLLECTION●

Kartoffelpfannkuchen (Potato Pancakes)●

Lemon Crepes Suzette●

Pancakes : COLLECTION●

Pancakes (1)●

Pumpkin Pancakes●

Reibekuchen (german potato pancake)●

amyl

Pancakes

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/index.html [12/17/1999 10:40:20 AM]

http://www.cs.cmu.edu/~mjw/recipes/vegetables/corn/crmcorn-pancakes.html


COLLECTION: CrepesFrom: [email protected] (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:01 +0200

ContentsBanh Xeo (Vietnamese Crepes) (Deborah Norin)●

Crepes (Bill Maddex)●

Crepes With Fruit (Kyoung)●

Dessert Crepe Batter (Erik. A Speckman)●

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From: [email protected] (Deborah Norin)

BANH XEO (VIETNAMESE CREPES)============================

Ingredients:------------

Crepe Batter:-------------3/4 cup dried yellow mung beans2 cup fresh or canned coconut milk1 cup rice flour1/2 tsp sugar1/2 tsp salt1/4 tsp tumeric

Accompaniments And Filling:---------------------------4 oz. pork butt or shoulder, cut into 12 thin slices12 raw medium shrimp, shelled, deveined and halved lengthwise1 1/2 tblsp nuoc mam (Vietnamese fish sauce)4 large garlic cloves, minced1/4 tsp sugarFreshly ground pepper2 cup thinly sliced fresh mushrooms2 cup fresh bean sprouts1 large onion, thinly sliced3/4 cup vegetable oilNuoc Cham with Shredded Carrots and Daikon (recipe follows)

COLLECTION: Crepes

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/crepes-coll.html (1 of 7) [12/17/1999 10:40:23 AM]

Vegetable Platter (ingredients follow)

Instructions:-------------

Make the crepe batter: ----------------------Cover the mung beans with water and soak for 30 minutes. Drain. Setaside 1 cup for the filling. Place the remaining 1/2 cup in a blenderwith the coconut milk and process to a fine puree. Add the rice flour,sugar, salt and tumeric; blend well. Strain the mixture into a bowl orjar and refrigerate.

Steam the reserved mung beans for about 20 minutes, or until tender. Allow to cool. Cover and set aside.

Note:-----The batter can be prepared one day ahead, and the accompanimentsassembled just before serving. The crepes can be cooked and stuffed afew hours ahead, and reheated as needed.The use of coconut milk in thisrecipe is traditional of southern Vietnamese specialties. Traditionally, the crepe is prepared in a wok, but a good omelet pan isfine too. Remember to stir the rice batter well before each addition tothe pan.

Prepare the Nuoc Cham and Vegetable Platter, and set aside. (Seerecipes below.)

In a bowl, combine the pork and shrimp with the fish sauce, garlic,sugar and black pepper to taste. Cover and refrigerate for 30 minutes.

In another bowl, combine the mushrooms, bean sprouts, onion and thecooked mung beans. Divide the mixture into six separate mounds on atray.

Heat 2 tblsp of the oil in a skillet over high heat. Add the pork andshrimp mixture and stir-fry for 2 minutes, or until the pork loses itspink color and the shrimp turn opaque. Remove to a platter.

In a wok or an 8" nonstick omelet pan, heat 2 tblsp oil over moderatelyhigh heat. When the oil is very hot, stir the rice batter well and pour1/2 cup into the wok. Quickly tilt the wok to spread the mixture into athin pancake. Scatter 1 mound of the vegetables, 2 slices of pork and 4pieces of the shrimp on the lower half of the pancake. Reduce the heatto moderate. Cover the pan and cook for about 5 minutes, or until thebottom of the pancake is brown and crispy. Fold the pancake in half andslide it onto a platter. Keep warm in a low oven. Repeat with the

COLLECTION: Crepes


remaining oil, batter and filling, making 5 more crepes.

To serve, each diner places the rice crepe with some filling on alettuce leaf with selected herhs from the Vegetable Platter and strandsof carrot and daikon from the dipping sauce. The bundle is rolled up,dipped in Nuoc Cham and eaten out of hand. Nuoc Cham With Shredded Carrots And Daikon------------------------------------------


Nuoc Cham:----------2 small garlic cloves, crushed1 small fresh red chile pepper, seeded and minced2 tblsp sugar2 tblsp fresh lime or lemon juice1/4 cup rice vinegar1/4 cup nuoc mam (Vietnamese fish sauce)

1 small carrot, shredded1 small daikon or turnip, peeled and shredded 1 tsp sugar

Instructions:-------------Combine the garlic, chile and sugar in a mortar and pound with a pestleto a fine paste. Add the lime juice, vinegar, fish sauce and 1/4 cupwater. Stir to blend. (Alternately, combine all ingredients in a foodprocessor or blender and process for 30 seconds, until the sugardissolves.

Toss the carrot and daikon shreds with the sugar in a small bowl. Letstand 15 minutes to soften the vegetables.

Add the Nuoc Cham to the softened vegetables and stir.

Vegetable Platter: ------------------1 large head of Boston lettuce, separated into individual leaves1 bunch of scallions, cut into 2" lengths1 cup coriander leaves1 cup mint leaves1 cup fresh Asian or regular basil leaves1 cucumber, peeled in alternating strips, halved lengthwise and sliced crosswise

COLLECTION: Crepes


4 oz. fresh bean sprouts

On a large platter, decoratively arrange the ingredients in separategroups.

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From: [email protected] (Bill Maddex)

Source: _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN, The Book Publishing Co, 1991.

CREPES======

Ingredients:------------2 tblsp egg replacer (or arrowroot)1 1/2 cup water1 cup soy milk1 tsp salt4 tblsp oil2 cup flour (I use half unbleached and half whole wheat pastry)1/2 garbanzo flour

Instructions:-------------Blend the egg replacer with 1/2C water until smooth. Add remainingingredients and blend one minute at high speed.

Heat a crepe pan or non stick 8" skillet over low heat, brush the bottomlightly with oil (I use unrefined corn oil). When pan is heated, takeit off the burner, let cool about three seconds and pour 3-4T batterinto it. Swirl the pan so the bottom is coated with a thin layer ofbatter. Put the pan back on the burner and cook until lightly browned. Flip the crepe and cook until that side is lightly browned as well. Repeat with remaining batter. This makes about a dozen crepes. Notethat you will inevitably screw up the first crepe or two, but it willbecome fairly routine after that. Don't worry about it, I still do thatafter all these years. Stuffing:---------3/4 cup wild rice, uncooked2 3/4 cups stock (I like a light, mushroom intensive stock for this)1/4 medium onion, minced

2 small stalks sliced thin

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2 tblsp unrefined corn oil3/4 medium onion, chopped coarse1/4 lb button mushrooms, sliced thick6 shiitake, fresh or reconstitued, quartered or eightthed (is that a word?)1/2 oyster or chanrerelles mushrooms (I recommend chantrelles, but they can be tough to find this early in the year. If using oysters, separate them into small clumps, if using chanterelles, half them.)1 large tomato, chopped1/2 powdered sagepinch powdered thyme1 tblsp shoyusalt and pepper to taste

Instructions:-------------Saute the onion in a little dry white wine for a minute or two, then addwild rice and stock, cover tightly, bring to a boil, turn heat to lowand cook about an hour, until all liquid is absorbed.

While the rice cooks, saute celery in oil until slightly tender, addonions and all mushrooms, and saute until all vegs are medium tender. Add cooked rice, tomato and seasoning and cook another ten minutes orso. Fill crepes with the mixture, roll them over it and heat in apreheated oven at 350 for about ten minutes.

Serve with Nutty Almond Sauce (below) and garnsih with parsley and atwisted orange slice.

Nutty Almond Sauce:-------------------3 tblsp unrefined corn oil or soy margerine4 tblsp unbleached flour2 1/2 cups heated soy milk1/2 cup almonds1/4 medium onion, separated into leaves4 cloveswhite pepper to tastea few dashes freshly grated nutmegsalt to taste

Instructions:-------------Toast almonds until golden, then pulverize. (Don't overgrind or you'llget almond butter.)

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour

COLLECTION: Crepes


and cook 2-3 minutes on low, until fragrant. Stir in soy milk andcontinue to stir until it begins to thicken, then stir in seasonings. Cover and cook 10 more minutes, but stir often to prevent scorching. Stir in almonds and cook another 4-5 minutes.

Serve with a simple spinach salad with mustard vinaigrette and Frenchbread, along with a chilled white wine.

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From: [email protected] (kyoung) CREPES WITH FRUIT=================(Makes 12 crepes) Ingredients:------------4 eggs1 cup milk1 tblsp melted butter or margarine1 cup all-purpose flour2 tblsp sugardash of salt4 cups seasonal fruits or berries (peach chunks, strawberries, blueberries, etc.) Instructions:-------------Whisk or process all ingredients except fruits together until smooth. Let stand 1/2 hour to let bubbles escape; stir before using. Lightly oil crepes pan and heat over medium-high heat. Pour 1/4 cupbatter into hot pan and immediately tip to coat entire bottom. Place onburner and cook until edges begin to brown and batter loses its shine. Transfer crepe to cooling rack. Repeat until all batter is used. Crepes can be stacked if being used immediately; layer with waxed paperif refrigerating or freezing. To serve, fill each crepe with 1/3 cup seasonal fruit or berries, rolland top with 1 tablespoon of raspberry coulis. Note: These can be served in just a few minutes when you make the crepesahead of time and freeze them.

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COLLECTION: Crepes


From: [email protected] (Erik. A Speckman)

Source: _The Way to Cook_, by Julia Child

DESSERT CREPE BATTER====================

Ingredients:------------1/2 cup flour1 egg 1 yolk1/4 cup each milk and water1 1/2 tblsp melted butter1 tblsp kirsch, orange liqueur, bourbon, or rum1 tblsp sugarpinch of salt

Instructions:-------------For a main course crepe, I like combinations of chicken, ham, crab meat,spinach, broccoli, fresh peas, asparagus in a cream or cheese sauce.

_The Greens Cookbook_, by Deborah Madison has a buckwheat crepe batter,which I have not tried, but it sounds interesting. If you're interestedI'll e-mail it to you.

As for party ideas, we have had sushi parties. We have stuck withCalifornia Roll-type makizushi. If you have a reputable source for*very* fresh fish, there's no reason you couldn't go all out. It's notthat hard to get the hang of it and it's very good. Guests can trymaking their own or you can do most of the preparation ahead of time.

Note:-----For dessert crepe fillings, I like reduced orange syrup (oranges, sugar,a little water) topped with almonds. Also caramalized fruit (pear,apple, banana) topped with whipped cream or ice cream. (There is adifferent batter for dessert crepes.)

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mara

COLLECTION: Crepes



Kartoffelpfannkuchen (Potato Pancakes)

From: [email protected] (Alex Johnson)Date: 14 Sep 1993 03:17:57 -0400

Servings: 4

2-1/2 cups potatoes, grated (2 Large) 1 large egg, beaten3 cups water2 tb milk1 ts lemon juice1/2 ts salt1 potato, boiled and mashedVegetable oil as needed

Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drainwell.

Beat raw and cooked potatoes with egg, milk, and salt to form a batter.Using 3 tb oil for each batch, drop batter for 3 or 4 pancakes at a time inhot oil in a large frypan. When firm on the bottom side, loosen edges andturn. Brown on other side. Remove, drain on paper towel, and keep warm.

Continue until all batter is used. Serve immediately.

NOTE: Sprinkle with sugar if served with applesauce.

amyl

Kartoffelpfannkuchen (Potato Pancakes)

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/kartoffelpfannkuchen.html [12/17/1999 10:40:28 AM]


Lemon Crepes Suzette

From: Jody Rae Prival [email protected]: Tue, 7 Sep 1993 11:07:25 -0400

I improvised these last night, and the experiment turned out surprisingly well.

8 dessert crepes1 tbsp. butter1 1/2 tbsp. sugarjuice and finely grated zest of one lemon2 tbsp. Grand Marnier2 tbsp. brandy

Melt the butter in a heavy pan. Add sugar and lemon juice and zest(taste at this point and adjust for desired sweetness/sourness). AddGrand Marnier and bring to a boil. Reduce heat, fold crepes in fourths,and arrange in sauce. Spoon sauce over crepes.

Warm the brandy (10 seconds in the microwave works) and place in along-handled metal ladle. Ignite the brandy and pour over crepes whileflaming.

Serves 2

amyl

Lemon Crepes Suzette

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/lemon-suzette.html [12/17/1999 10:40:31 AM]


COLLECTION: PancakesFrom: [email protected] (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:04 +0200

ContentsBasic Pancakes (Peggy A. Golden)●

Beer-Batter Mix ([email protected])●

Churros (Stephanie da Silva)●

Corndog Batter Recipe (Jim Woodside)●

Corn Pancakes (Gail Jahn)●

German Pancakes (Aka Dutch Babies) (Marcia DeCaro)●

German (Or Dutch) Babies (Kirk Marple)●

Palatschinken mit Fruechten (Pancakes With Fruit) (Lothar Schaefer)●

Pancakes (Art Campbell)●

Pancakes (Bill Goffe)●

Pannekoeken (Dutch Pancakes) (Ms Hanneke Hartkoorn)●

Popovers (Nancy Megna)●

Reibekuchen (German Potatoe Pancake) (Christa Keil)●

Savory Indian Pancakes (Levin F Magruder)●

Schmarrn (Steve)●

Sopaipillas (Hot Fried Puffs) (Laura Ann Wallace)●

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From: [email protected] (Peggy A. Golden)

BASIC PANCAKES==============

Ingredients:------------2 cups flour3 tsp baking powder1/2 tsp salt (very important)1/4 cup sugar 2 eggs (or equivalent egg beaters)2 tblsp oil1 cup milk

COLLECTION: Pancakes

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/pancake-coll.html (1 of 14) [12/17/1999 10:40:38 AM]

Instructions:-------------Sift (I never do) dry ingredients in bowl and stir in liquid ingredientswith wire whisk or spoon until mixed. Do not beat. Rub griddle or frypan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook untilbubbled all over the top and brown on bottom. Flip, cook until brown onother side. Keep you griddle very hot at all times.

Variations:-----------1. Substitute 1 cup whole wheat flour for white flour.

2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2tsp baking powder.

3. Put some pecan or walnut pieces in with your dry ingredients (thiskeeps them from sinking). Or put in some blueberries .. also with dryingredients.

4. Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half.

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BEER-BATTER MIX===============

Ingredients:------------1 (12 oz) can warm beer2-1/2 cups pancake mixoil for deep frying

Instructions:-------------Combine beer with pancake mix in a large mixing bowl. Mixture should bethe consistency of pancake batter. Heat oil to 3750. When the oil isfully heated, drop batter-dipped fish/shrimp/vegetable/etc. into oil. Cook til golden brown. Remove the cooked pieces to a plate lined withpapper towels which will absorb excess oil. *Try different combinationsof brand beers and pancake mixes.

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From: [email protected] (Stephanie da Silva)

CHURROS =======(about 15 or so)

Ingredients:------------1 cup water1/2 tblsp oildash salt1 cup flour(oil for frying; granualted sugar for sprinkling)

Instructions:-------------Bring water, oil, and salt to boil in a saucepan. Add the flour all atonce, reduce heat, then stir (vigorously) with a wooden spoon until itforms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips. (Do a few at a time.) When golden on one side, turn over. Drain on paper towels, then sprinkle in sugar.

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From: [email protected] (Jim Woodside)

CORNDOG BATTER RECIPE=====================

Ingredients:------------equal amounts of pancake mix and cornmealenough water to desired consistency

Note: -----When you dip your hotdogs in the batter, make sure the end is coveredwith batter (no hotdog showing) or the batter will "peel" off the dog inthe grease.

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From: [email protected] (Gail Jahn) CORN PANCAKES=============



Ingredients:------------1 regular sized can of creamed corn6 eggs12 saltine-type crackers crunched up (about a pencil eraser diameter)

Instructions:-------------Whisk together and fry like pancakes. Eat with butter, salt & pepper.

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From: [email protected] (Kirk Marple)

GERMAN (OR DUTCH) BABIES========================

Ingredients:------------3 eggs, room temperature1/2 cup milk1/2 cup all-purpose flour1/2 tsp salt2 tblsp butter, melted2 tblsp lemon juiceconfectioner's sugar

Instructions:-------------Butter either one 12" ovenproof skillet, or four 6" ovenproof skillets(pie or cake pans may be substituted). Beat the eggs until thoroughlymixed. Add the milk and blend well. Sift together flour and salt, andadd slowly but continuously to the egg mixture, whisking as you do so. Add the melted butter, and whisk til batter is smooth. Pour into pan orpans and bake at 450 for 15 minutes.

The four small German babies will be done at this point. The one largeone requires another 10 minutes of baking, with the oven reduced to 350. After removing from the oven, sprinkle with the lemon juice and dustwith confectioner's sugar. Serve at once while hot.

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From: [email protected] (Marcia DeCaro)

GERMAN PANCAKES (aka DUTCH BABIES)==================================



Ingredients:------------1/3 cup margarine/butter4 eggs1 cup flour1 cup milkdash fresh nutmeg

Instructions:-------------Preheat oven to 425 degrees.

In large, heavy, round pan w/sides approx. 2-2 1/2inches high (I use apaella pan) place margarine in pan and into oven to melt. Whilemargarine is melting, blend the eggs in your blender for 1 minute (oruntil light yellow if by hand). While motor is running, slowly add milkthen flour. Add nutmeg if desired. Pour over melted margarine and bakefor 20-25 minutes until golden brown and puffy. Serve immediately.

I got this recipe out of a Sunset magazine many years ago and weprobably have it about twice a month. I typed it in from memory so Ihope the directions are clear.

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From: [email protected] (Lothar Schaefer)

Source: Baeckerblume 24 / 93

PALATSCHINKEN MIT FRUECHTEN (PANCAKES WITH FRUIT)=================================================(serves 2)


Dough:------4 tblsp butter 100 g flour1 pinch salt 1/8 l milk 4 tblsp soda water1 egg

Filling:--------1/4 banana



250 g strawberries or any other fruit you like2 tsp honeyvanilla or chocolate ice creamfruits for garnish

Instructions:-------------Melt butter, let cool. Stir together flour woth salt, milk and sodawater. Stir egg (to combine white and yolk thoroughly). Add egg and 1tblsp of butter to the dough.

For filling:------------Clean and dice fruits. Steam together with honey in a small pan forabout 2 minutes at medium heat. Put aside.

Put 1/2 tsp butter in pan (1/2 tsp for every pancake) and bake 6pancakes one after the other for about 2 minutes each side so that theyare golden brown.

Puree steamed fruit roughly. Put on pancakes and roll them together.

Put 3 pancakes each on a plate and serve with ice cream and freshstrawberries.

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From: [email protected] (Art Campbell)

Source: Tasahara Bread Book

PANCAKES========

Ingredients:------------2 cups flour (I use all whole wheat; 50/50 whole wheat and unbleached white; 66/33 w.w. and buckwheat or cornmeal -- If you use cornmeal, add some cooked corn kernels too)2 tblsp baking powder0.5 tsp salt

3 eggs2 cups milk0.5 cup oil or butter (melted)0.25-0.5 cup honey or molasses (or 1-2 T brown sugar)

Instructions:



-------------I assemble with a blender -- eggs first, then the rest of the liquids,and then the salt and baking powder. I put the flour in a bowl and addthe liquids, stir for 20 seconds or so -- not too much. Cook on amedium hot griddle until the bubbles pop and don't fill in, then turn.

If you want a lighter pancake, you can separate the eggs and beat thewhites, then fold in at the end of the mixing.

Also, raisins, nuts, and other fruits can be added.

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From: [email protected] (Bill Goffe)

PANCAKES ========(makes ca. 8 4" ones)

Ingredients:------------1 cup loosely packed flour1 tblsp baking powder1 egg1/2 cup milk1/2 cup water1 tblsp oil (canola seems to be the healthiest)

Instructions:-------------1. Whisk flour and baking powder (I sift 'em together, but if you don'thave a sifter, no problem).

2. Whisk egg, oil, milk and water together (seems to mix better if mixegg, oil and milk first, then add water).

3. Stirring liquid, slowly whisk in flour and baking powder mix. Don'tover whisk, as this'll toughen the pancakes. A few lumps are okay. Slowing adding flour and baking power mix makes this step a bit easier.

4. Pour on a hot griddle (see below on determining temp.). I use about1.5 spoonfuls of a large serving spoon and use the back of the spoon tospread out the mixture a bit so its not so thick that they don't cookthrough. Turn when bottom is turning dark (too bad they don't makeclear pancake griddles). Using the corner of the turner, knock severalholes in the pancakes. Done when bottom is turning dark. Only turnonce.



5. Stack for a minute or two when done so the tops warm so butter willmelt. Stack too long, and they'll get soggy.

Determining correct griddle temperature:----------------------------------------On my stove, medium high does fine.

Make sure water sizzles on it and small drops evaporate in just a fewseconds.

The pancakes should get quite brown (actually close to black) when onthe griddle for just a few minutes (2 or 3?) and the edges on the topshould thicken. A few bubbles should form on the middle of the top.

I cooked 'em at too low a temperature for years and a hot griddle reallyhelps I've found; don't worry if you incinerate a few in the process offiguring out the correct setting on your stove; that's what kitchentrash cans are for.

Hints for lighter, fluffier pancakes: -------------------------------------Before mixing liquid and powder mixture, heat the liquid to roomtemperature (microwaves are great for this; just thought of it, butmaybe hot water w/ cold milk & egg might work too).

After mixing liquid and powder, let sit for 5 or 10 minutes and mix nomore you'll see it rise a bit and bubbles form).

The water/milk as opposed to all milk ingredients helps here too (gotthis from Usenet's rec.food.cooking).

Note on batter thickness: -------------------------The batter should, well, be not too thick or thin. I judge this by howit pours on the griddle; I find I need to spread the batter around a bitwith the back of a spoon. If too thin, next time add a tablespoon ortwo of flour. Note that I call for somewhat packed flour above as thisseems to give me the correct amount of flour for proper consistency(flour can be compacted to some degree).

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From: [email protected] (Ms Hanneke Hartkoorn)

PANNEKOEKEN (DUTCH PANCAKES)============================

Ingredients:



------------500 gr wheat flour1 l milk4 medium eggs1 tsp salt1 tblsp oil1 tsp sugar

Instructions:-------------It can be hand mixed or put in a blender. For a blender, combine allingredients and blend. Hand method: Put flour in a bowl, make a littlehole in the middle. Pour in some milk in the hole and start stirring. gradually pour in all milk, making a smooth batter. mix in the eggs,one by one, add salt, sugar and oil and mix again until the batter issmooth and not lumpy. The pancakes should be baked in a large widefrying pan (a french crepe pan is ok too) preferably in butter (or oil,if you don't like cholesterol). The butter should be very hot. Pour insome batter (about 2 or 3 tabelspoons) and bake. Turn the pancake whenthe upper surface is dry and bake the reverse side for approx. the sameamount of time.

You can use anythind you like as a filling, use your imagination. Savoury pizzatype fillings are nice and can be put on top of the pancakeafter it's baked.

Classic fillings are bacon and syrup pancakes and apple pancakes. Forthe baconpancakes you have to fry the bacon first and then pour over thebatter. They are served with dutch syrup, which has a thickerconsistancy than american syrup. Here in Australia they sell canemolasses, and that tastes almost the same as dutch pancake syrup.

Apple pancakes the same : first bake some fine chunks of apple and pourover the batter. These pancakes are great with applesyrup, but I'm notsure that't available in the States. Normal syrup or sugar and cinnamonwill do as well I reckon.

My favourite is a pancake with bacon and salami and syrup, but I thinkthat's an acquired taste.

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From: [email protected] (Nancy Megna)

Source: Good Houskeepong Cookbook

POPOVERS========



Ingredients:------------1 cup milk2 eggs1 cup flour3/4 tsp salt1 tblsp butter or oil

Instructions:-------------Mix ingredients together, put in cupcake cups, popover pan, or pryexcups bake at 375 degrees F for for 40-45min.

This recipe suggests that after 40mins, removing the popovers form theoven, cut a slit in each one to let the steam out the returning them toothe oven for 10min or until tops are very firm and crisp brown.

However, I prefer to have them on the softer side.

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From: [email protected] (Christa Keil)Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany

REIBEKUCHEN (GERMAN POTATOE PANCAKE)====================================

Ingredients:------------1.5 kg potatoes (a sort that stays "hard" - not the one you use for mashed potatoes)1 big onion2 eggs1 tsp salta bit flour (Buchweizen (wheat flour or oat flakes)Oil

Instructions:-------------Grate the potatoes over a sieve, so that the water can leave. Don't usea to fine grater, you don't want to make mashed potatoes.

Squeeze the potatoes - so that more water is going out of it.

Grate the onions fine on the grater and put them to the potatoes, likethe other ingredients and mix them carefully.



Depending on how wet the dough is, put some flour or oat flakes to it,so that you get a not to solid dough.

Put oil into a pan and when it is really hot, take with a (soap) spoonabit from the dough and put it into the pan and push it to a flat cake.

They have to be "golden" from both sides (you have to turm them afterawhile) - the border of that pancake has to be real crisp.

Eat them hot to (or on) a slice of bread (Schwarzbrot (that is darkbread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut(apple syrup) on it.

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From: [email protected] (Levin F Magruder)

Source: Kathy Cooks (Kathy Hoshijo, Fireside)

SAVORY INDIAN PANCAKES======================(Makes 18 to 20 pancakes)

Ingredients:------------2 cups dry mung beans3/4" cube of peeled, fresh ginger root.

For every one cup of soaked beans, add:---------------------------------------1/2 cup water1/2 tsp Spike or other vegetable-seasoned salt1/2 tsp asafetida or 1 clove garlic1/4 tsp baking soda1/8 tsp cayenne1/8 tsp black pepper

Instructions:-------------Soak mung beans overnight to soften. The next day, mung beans must beground, so drain the beans to prepare for grinder. Grinding can be donein a food processor or a blender. If in a food processor, do the wholebatch of beans and multply the other ingredients by 4. If in a blender,do 1 cup of beans at a time with the amount of the other ingredients aslisted _per_batch_. Whether in a blender or a food processsor, firstdrop chunk of ginger root in and allow it to get chopped up. Addsoaked, drained mung beans and run machine till beans are fairly groundup (in a blender you can only do 1 cup at a time to avoid burning out



the motor.) Add the next six ingredients and grind to a smooth, fluffypaste. The batter is now ready to be made into pancakes, which takesmastering a light touch on the spoon. Just remember --- practice makesperfect.

Heat a non-stick skillet or griddle over a medium flame and pour 1/2 to1 teaspoon of oil into the skillet or griddle. With a spoon, mix batterthoroughly (batter must be mixed before each pancake is poured becauseit separates very quickly) and scoop out 1/3 to 1/2 cup of batter. Pourbatter into the middle of the skillet and place the rounded bottom of abroad spoon very lightly in the center of the batter. Then use a slow,gentle and continuous spiral motion to spread the batter outward withthe back of the soup spoon untill the pancake is about 7" to 8" indiameter. If batter is sticking to the spoon and making holes in thepancake as you spread, you are either pressing too hard or you didn'tbegin pressing soon enough and the batter was semi-cooked before youattempted to spread it. Just try to spread with the spoon immediatelyand lighten the touch.

Cover and cook for 2 minutes, or till the pancake turns a reddish-browncolor. Remove cover and drizzle a tiny bit of oil over the pancake. Flip to cook on other side and cook uncovered till reddish spots beginappearing on the second side. Continue cooking all the batter in thesame way.

Thesse are delicious served plain with side dishes of vetables, chutneysand yogurt; or you may want to stuff the pancake by placing fillinginside and folding it over to form a turnover shape. This recipe makes18 to 20 pancakes.

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From: [email protected] (Steve)

SCHMARRN========

Ingredients:------------3 large eggs1/4 cup milk (actually, a 1/3 cup might be better)1/4 cup floursalt & pepper to taste.Maple Syrup to drown

Instructions:-------------Wisk (with wire wisk) all ingredience (starting with eggs) together



until very smooth (no lumps). The mixture should have the consistencyof heavy cream.

Add about a table spoon each of butter/oil to a largish fry pan and letmelt/heat up. About medium/high. If you don't have a large fry pan youmay have to make two batches. By large, I mean about 10-12 inchesacross.

Here is where it gets hard to describe...

Pour mixture in all at once. As the sides start to set, push the setparts into the center so that more of the liquid pours into the "canal"and has a chance to set also. Cut/Push "openings" into the batter toexpose pan surface and swish the liguid into that so it can set. etc....

When most of it has set and there is only a very little liquid left (itshould still be a "whole" piece the size of the pan at this point) I cutit into four and flip each section over. I then wait a few seconds andthen start cutting up everything so that it resembles scrambled eggs. The goal is to have small, thick (1/4 inch?), bite sized pieces whenyou're done. (The best tool for this is a stiff spatula/egg flipper :-)

After its cut up, stir and cook it for a while. Don't be afraid of overcooking it. I never have so far. You want it "browned" somewhat. Ieat it with maple surrup poured over top but have had it with jam mixedin. Anything sweet would do, I imagine.

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From: Laura Ann Wallace

Source: Lucy Garza (p.62)

SOPAIPILLAS (HOT FRIED PUFFS)=============================

Ingredients:------------1/4 cup warm water1 pkg. yeast1 egg1 1/2 cup milk1/3 cup melted butter1/3 cup sugar1 tsp salt1 tblsp cornmeal5 cups flour



Instructions:-------------1. Mix warm water and yeast in electric blender, until thoroughlymixed.

2. Blend in remaining ingredients except 3 cups flour.

3. Put dough in a large bowl. Cover and let stand in warm place aboutone hour.

4. Add remaining flour.

5. Knead into soft dough.

6. Cover, let rise until double in bulk.

7. Punch down and store in plastic bag in refrigerator.

8. Roll out thick. Cut triangularly or equilaterally.

9. Heat oil to 400 F.

10. Fry until golden. Makes 8 dozen.

11. Serve piping hot with butter and honey and/or sprinkle with sugarand cinnamon.

12. Dough may be kept in refrigerator for two weeks.

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mara




Pancakes

From: [email protected] (Jeff Marsh)Date: 17 Sep 1993 20:02:02 GMT

My tried and true recipe that is used at least twice a month to makeeither pancakes or waffles:

Serves about 4

1 1/3 c flour1 Tbsp sugar2 tsp baking powder2 eggs

Use whole wheat flour and brown sugar (same amounts)

amyl

Pancakes

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/pancakes-1.html [12/17/1999 10:40:45 AM]


Pumpkin Pancakes


This recipe is from the San Jose Mercury News Food section, Oct, 1990I believe.

2 cups flour2 Tbs granulated sugar4 tsp baking powder1 tsp salt1 tsp cinnamon1.5 cups milk1 cup pumpkin puree4 eggs, separated..25 cups melted butter

Sift together dry ingredients. Combine milk, egg yolks, butter and pumpkinpuree. Stir into dry ingredients until just blended. Beat egg whitesuntil stiff and fold into batter. Pour onto hot, oiled griddle, about1/3 cup at a time. Cook until tops bubble and turn and cook other side.

amyl

Pumpkin Pancakes

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/pumpkin-pancakes.html [12/17/1999 10:40:49 AM]


Reibekuchen (german potatoe pancake)From: [email protected] (Christa Keil)

Date: Sat, 21 Aug 1993 02:50:50 +0200 (DST)

1.5 kg potatoes (a sort that stays "hard" - not the one you use for mashed potatoes)1 big onion2 eggs1 teespoon salta bit flour (Buchweizen (wheat flour) or oat flakesOil

Grate the potatoes over a sieve, so that the water can leave.Don't use a to fine grater, you don't want to make mashed potatoes.

Squeeze the potatoes - so that more water is going out of it.

Grate the onions fine on the grater and put them to the potatoes,like the other ingredients and mix them carefully.

Depending on how wet the dough is, put some flour or oat flakesto it, so that you get a not to solid dough.

Put oil into a pan and when it is really hot, take with a (soap)spoon abit from the dough and put it into the pan and push it toa flat cake.

They have to be "golden" from both sides (you have to turm themafter awhile) - the border of that pancake has to be real crisp.

Eat them hot to (or on) a slice of bread (Schwarzbrot (that isdark bread)) with butter and put Ruebenkraut (sugar-root syrup)or Apfelkraut (apple syrup) on it.

------------------------schnipp-schnapp------------------------

Here is another old recipe I have from my grandmother - which isreally good:

Reibekuchen (german potatoe pancake)

http://www.cs.cmu.edu/~mjw/recipes/bread/pancakes/reibekuchen.html (1 of 3) [12/17/1999 10:40:50 AM]

Pottkuchen (pot-cake - made of Potatoes)

10 big potatoes2 - 3 spoons wheat flour2 eggssaltsome slices of ham (not the cooked ham)250 g dried plums (something like raisins but made of plums)2 - 3 smoked sausages

Grate the potatoes and mix them with the flour and the eggsand the salt (not to much - because of the smoked sausages andthe ham).

Take a castiron pot, put the ham slices in it and melt them out,after that take the slices out.

Now fill layer potatoes in the pot, then a layer dried plums,again potatoes, then slices from the smoked sausage and againpotatoes.

Put the pot in the oven (225 Celsius) for 1 hour.

You can eat it warm or later cut in slices and baked in a panor cold with Apfelkraut (apple syrup).

------------------------schnipp-schnapp------------------------

Eifeler Scholes (Eifler Scholes :-) you can not translate it I guess)

The eifel is an area in Germany (where the famous Nuerburg Ring is,something like hmmm the Hockenheim Ring or Daytona ( ;-) ), wherecar and motorbikes races are) between Luxemburg, Belgium, Hollandand the rhine area (Cologne, Bonn).

1.5 kg potatoes3 rolls50 g durchwachsener Speck (that is ham that is "red and white" red from the meat - and white from the fat) It is here abit smoked1 little onion



4 eggssaltpepper

Grate the potatoes and onion.

Cut the ham into little cubes and melt/bake it out.

Put the rolls into water, so that they soak water and press them out.

Mix that all together (potatoes, ham and the mashed rolls)with the eggs.

Put the dough in a form (like the one you use for lasagne for example), which is greased with butter, and put it for 90 minutes into the oven (180 Celsius) untill it is "golden" on the top.

------------------------schnipp-schnapp------------------------

I hope that I found the right words and that I explained it in a waythat you can understand it. I have not known how difficult it is totranslate a recipe :-)

Since I do not know, if you know these kind of food in america - Ihope that you like it.

Christa--

mara




90 Minute Cinnamon Rolls

From: [email protected]: Thu, 30 Sep 1993 14:37:30 -0600

3 1/4 cups of all-purpose flour, divided1 envelope Fleischmann's Quick Rise Instant Yeast1/4 cup sugar1/2 tsp salt3/4 cup milk1/4 cup water1/4 cup margarine1 egg1 cup firmly brown sugar1 tbsp cinnamon1/2 cup margarine, softened1/2 cup raisins, optional

SET aside 1 cup all purpose flour from total amount. MIX remaining flour, yeast,sugar, and salt in large bowl. HEAT milk, water, and 1/4 cup margarine untilhot to touch, 125F-130F. STIR hot liquid into dry ingredients. MIX in egg.MIX in enough reserve flour to make a soft dough, that does not stick to thebowl. TURN out onto floured board and knead 5mins. COVER dough and let 10minsMIX brown sugar, cinniamon, & margarine together. ROLL dough into 12x9inchrectangle. SPREAD with cinnamon mixture. Sprinkle with raisins. ROLL up fromlong side, jelly-roll style; pinch to seal the seam. CUT into 12 equal sliceswith a sharp knife. PLACE cut side up in large greased muffin cups; place onbaking sheet over a shallow pan half-filled with boiling water. COVER doughand let rise 20 mins. BAKE at 375F for 20mins or until browned. Remove frommuffin cups to cool. Serve warm makes 12 buns.

ENJOY Jennifer M.

amyl

90 Minute Cinnamon Rolls

http://www.cs.cmu.edu/~mjw/recipes/bread/90min-cin-rolls.html [12/17/1999 10:40:52 AM]


COLLECTION: Bagels (long)From: [email protected] (Micaela Pantke)

Date: Tue, 27 Jul 93 13:11:54 +0200

ContentsBagels (Dawn Scotting)●

Bagels (Edward S. Zuckerman)●

Bagels (Hal Render)●

Bagels (Moira Carlson)●

Vegan Bagels (Anthony C.)●

Bagels (Dawn Scotting)

From: [email protected] (Dawn Scotting)

Ingredients:------------1 tsp sugar 1 Tbsp flour 2/3 cup lukewarm water 2 eggs 2 sachets (1 1/2 Tbsp) dry yeast 1/4 cup vegetable oil 3 cups flour 2 Tbsp sugar extra 1 1/2 tsp salt

Poaching Liquid: ----------------16 cups water 2 Tbsp sugar

Glaze: ------1 egg yolk 1 Tbsp water poppy or sesame seeds Instructions:-------------In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast

COLLECTION: Bagels (long)

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& stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour,extra sugar & salt into yeast mixture. Beat with wooden spoon untilsmooth. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface & knead until smooth & elastic(about 10 mins). Place in a greased bowl, turn dough over in the bowlto grease all over. Cover with plastic wrap, stand in a warm place torise (prove) for 1 hour or until doubled in size & imprint remains whendough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep doughcovered with plastic wrap while shaping). Poke finger through centre ofeach ball. Twirl around finger to form a ring. Place on floured oventray & cover. Allow to rise for 15 mins. Bring water to the boil in alarge pan. Add sugar. Place half the bagels into the water, cook 1min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagelsto a greased baking tray lined with greased foil. Cook remaining halfof bagels in poaching liquid. Combine egg yolk & water. Brush overbagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven(400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12.

Bagels (Edward S. Zuckerman)

From: "Edward S. Zuckerman" (AED-PD)

This recipe, in it's original form, came from Bernard Clayton's Completebook of breads. (Originally titled "Jo Goldenbergs Bagels"). I havesince modified it a bit (doubled it) and have typed this in from memory. I can't say enough good things about his book though.

Ingredients:------------6 cups of High Gluten Flour* + 1 cup for sprinkling2 packages of yeast1/2 cup sugar1 tbls salt3 cups hot water (120-130 deg.)3-4 quarts boiling water w/1 1/2 tablespoon of sugar added 1 egg white + 1 tablespoon cold water

Note:-----* High Gluten flour is the secret here! Gluten Flour creates a muchsturdier dough which allows it to stand up to the rigors of mostcommercial mixers. It creates a much chewier product, whether it be abagel, pizza, or bread. I buy a 50lb sack at my local pizzeria for$10.00. It lasts me about 3 months... I understand the same productcan be bought in a regular supermarket called "Bread Flour" *NOT* "all



purpose-flour". All-purpose flour is for cakes and muffins and stuffthat basically shouldn't strengthen your jaw!

Mixing:-------In a large bowl, add 6C flour, and the rest of the dry ingredients. Mix. Add the 3 cups of hot water. (Be careful that the water isn't anyhotter or you'll kill the yeast-err towards the cooler side). Mix foras long as you can with a sturdy wooden spoon until it seems like you'regoing to crack it!

Kneading:---------Turn the dough out of your bowl onto your (dry) work surface. Scrapeanything clinging to the bowl and just add it to that big old nastydough blob. Start kneading. Knead for 10 minutes, adding sprinkles offlour to control stickiness. The dough will come together. It's OK ifthe dough is slightly tacky in the end...just not totally sticky. Asyou become more experienced with dough making, you can avoid the doughclinging to your hands and counter.. Try to clean the counter with thedough.

First Rise:-----------Form dough into a ball. Place in a bowl greased with vegetableshortening. Turn the dough around in the bowl once or twice just to getthe ball covered with a little shortening. Cover tightly with saranwrap. Let rise for about an hour in a warm place until the dough ballhas doubled in size. (If using Rapidrise yeast, you can cut the risetime in half). Get the 3-4 quarts of water w/sugar slowly boiling atthis stage.

Forming:--------When the dough has sufficiently risen, turn it out of the bowl onto afloured work surface. Press the air out of the dough with extendedfingers. With a dough blade & a scale, cut dough into 4-5 oz segments. (I usually get about 12 segments). Roll each into a smooth ball and letthem relax for a few minutes. With the palm of your hand, flatten eachball somewhat. Take each flattened dough and poke a hole right in thecenter with your finger. With the same motion that you would use if youwere rolling a rubber band on your two index fingers, pull the holeopen. Try to concentrate on keeping the bagel uniform in thickness. Itshould quickly look like a bagel, sort of. Place 'em close together onthe counter, cover loosly with the saran wrap you just used before tocover the bowl, and let rise for about 10 minutes. Preheat your oven to400 degrees F.



Boiling:--------Drop 3-4 bagels into the boiling water, or as many as you can fitwithout crowding them. (If the bagel holes have closed up, you maygently pull them open again before you drop them in the water). Try tokeep the water at a rolling boil. Boil for about 3 minutes, flippingthem over in the water every 30 seconds or so. Place bagels on a towelto drain for a few minutes. Repeat until all bagels have been boiled.

Place bagels on baking sheets which have been greased with vegetableshorting. You can sprinkle cornmeal on it too. I have my best successwith insulated baking sheets... Spread bagels out as much as possible.

Toppings:---------With a BBQ brush, paint each bagel with egg white/water wash. (I beatthis egg wash with a wisk slightly before application, which breaks downany big snotty strands). Sprinkle poppy seeds on a few. Sprinklesesame seeds on a few. Leave a few plain. Kosher salt or Fresh mincedGarlic work well too. Ok, wanna get weird, put M&M's on 'em!!!! Idon't care ;-)

Baking:-------Place baking sheets in oven and bake @ 400 for 25-30 minutes. 2 or 3times during the baking process, rotate the sheets in the oven tocompensate for any oven temperature irregularities. (If using aconvection oven, you can reduce the temperature by 25 degrees or so).

(the original recipe suggests that you flip each bagel upsidedownhalfway through the baking stage. This apparently helps get rid of the"flat bottom". I don't do this because I simply don't give a sh*t ;-) )

Cool on wire racks.

Serving Suggestion:-------------------Serve each half toasted with a thick layer of Cream Cheese, Nova Scotialox, slices of ripe Jersey Tomatoes, and a thin slice of Bermudaonion.... Obviously! Or: Cut them in half and freeze while still warm. (Every morning, Idefrost one in the microwave for 27 seconds, then toast!)

Bagels (Hal Render)



From: [email protected] (Hal Render)

Ingredients-----------1 package gradular yeast (dry)2 cups warm water1/4 cup natural-flavored instant malted milk powder2 tbls sugar2/3 tbls salt5 3/4 cups unsifted white flour

Water bath:-----------2 quarts water2 tbls natural-flavored malted milk powder1 tbls sugar

Instructions:-------------1. Place yeast in a warm bowl and add the water, stirring to dissolve. Add malted milk powder and sugar and stir until dissolved. Add salt andflour all at once. Work the dough with fingers and hands, kneading intoa stiff dough. Or use a mixer equipped with a dough hook.

2. Turn the dough out onto a lightly floured board and knead untilsmooth. Shape the dough into a ball and place it in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until double inbulk.

3. Preheat the oven to 400 degrees F.

4. Bring the ingredients for the water bath to a boil.

5. Punch the dough down and divide into 16 equal portions. Roll eachportion into a ball. Pierce the center of each ball with thumb andindex finger. Using fingers, shape each ball into a ring like adoughnut.

6. If the water bath is boiling, turn off the heat. When the bagelsare dropped into it, the water should be just below the boiling point.

7. Drop the bagel rounds into the just-under-boiling water and let themcook for about 20 seconds on each side. Remove the rounds from thewater using a slotted spoon.

8. Place the bagel rounds on an ungreased cookie sheet and bake for



15-17 minutes or until lightly browned.

Eat fresh or store in freezer.

Bagels (Moira Carlson)

From: [email protected] (Moira Carlson)

The dough used for bagels is basically a bread dough recipe. The secretis that you boil the bagels before baking them in the oven.

Ingredients:------------4 1/2 cups all-purpose flour2 tsp salt3 tsp sugar2 tsp vegetable oil2 tsp yeast1 egg1 cup warm water

Instructions:-------------In a bowl put the warm water, yeast and sugar. Let stand for 10 minutesuntil the yeast is working. Add the salt, egg, oil and flour and stireverything together. Dump the dough out on a floured board and kneaduntil everything is of one consistancy. (Exactly like making bread). Put the dough into a warm bowl and put (covered) in a draft-free placefor about 1 and 1/2 hours or until the dough has doubled in size. Punchdown the dough and divide it into 20 pieces. Shape each piece into aball. Then roll each ball into a rope (like you would plasticine) about7 inches long. Press the two ends of the "rope" together to give youthe basic bagel shape. Put the bagels on a floured board, cover with atea towel, and leave for about an hour to rise. During the last part ofthe rising time, put a pot on the stove and fill it with boiling water. Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a timeinto the boiling water. They will fall to the bottom of the pot andthen rise. When they rise turn them over. Boil them for a total(including time at bottom of pan) of 2 minutes. Lift the bagels out ofthe water with a slotted spoon and leave them to drain while you doremaining bagels. Put all the bagels on a cookie sheet and put them inthe oven to bake for about 15 minutes (Until they turn brown). Enjoy.

Vegan Bagels



From: [email protected] (Anthony C.)

4 1/4 to 4 3/4 cups of all purpose flour.. I use bread flour.1 package yeast. (I use bulk yeast about a tablespoon. You can never have too much yeast!)1/4 cups of sugar1/1/2 cups of warm water.

Instructions:-------------The water I use is actually hot water. I turn the tap and let it goalmost as hot as it can get. It needs to be fairly warm to activate theyeast. I was always paranoid about killing the yeast and used waterthat was too cold and so the dough didn't rise enough. So go ahead anduse hot water. Add the yeast to the water with 3 tablespoons of sugarand stir it around a little. In about 30 seconds the whole thing shouldstart to foam. If it doesn't you probably didn't use hot enough water.

The instructions say to add the flour a little at a time. I don'tbother - I just pour all the flour in. I figure if it's too stiff I'lladd a little water, if it's too wet I'll add a little flour. Kneadingis really important so knead it well. I figure that I shouldn't skimpon kneading the dough because it's good exercise for giving longmassages right? So I try to do a hard knead for 15 minutes. By thistime dough should be elastic with no crumbs of dry flour embedded in it. If it's a little sticky it doesn't really matter that much. If it's drythough it's hard to knead. I'm lazy so I'd rather have it a little wet.

At this point I diverge from the recipe. The recipe has all sorts ofcomplicated instructions about 10 minutes rest etc etc. I just dividethe dough into bagel shapes starting with a ball of dough then poking ahole in the middle. Then I let it sit for about 45 minutes until it hasrisen. The bagels should be nice and puffy. If you were to bake thebagels now you would get bagels with the consistancy of bread. But weall like chewy bagels. So the trick is to boil the bagels. So heat upsome water to boiling and drop the bagels in and boil each side forabout 3 mins.

The recipe says to use x amount of water with sugar in it. I don'tbother. So really I only use the 3 tablespoons of sugar. Or a littlemore if I want my bagels sweet. Drain the bagels on paper towels (ordon't bother). And bake them until they are brown at 375 degrees forabout 25-30 mins. If you like the glossy sheen use eggs to coat theoutside. Otherwise they are kind of ugly.

By the way... when I make french bread I use a pan of water in the



oven and it makes the french bread chewey. I was thinking that I could do this with the bagels too. Use a cup or 2 of boiling waterin a pan while the bagels bake. The french bread gets chewey so Iwould think the bagels would too. I'll have to try it next time.

mara




Barbari Bread(Nan-e Barbari)

From: Sarah Henderson Date: Fri, 3 Sep 1993 15:39:27 -0700 (PDT)

from _Food of Life_, by Najmieh Batmanglij.

Barbari bread is a flat 1 - 1 1/2 inch thick loaf. It may be round or ovalshaped.

1 package dry yeast 8 1/2 cups flour or more3 cups warm water 4 Tbsp. oil or butter1 tsp. sugar 1/2 cup yellow corn meal1 tsp. salt 1 Tbsp. sesame seeds

Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10minutes. Pour yeast mixture in large bowl or food processor, add 2 cupswarm water, and salt--mix well. Gradually add flour while stirringconstantly. After 6 cups flour have been added, knead by hand, add therest of the flour if needed until the dough is not sticky.

Pour oil in a large bowl and place dough in bowl. Cover with a clean damptowel and let rise 4 hours in warm dark place without moving. Punch airout while dough is in the bowl. Flip dough over and return to bowl. Cover with new damp towel and allow to rise 2 hours.

Place cookie sheet in center of oven and preheat to 500 degrees F. Dividedough into 11 parts, each piece about 5 inches in diameter. Dust a traywith corn meal and place loaves on tray. With damp hands, pressfingertips into each loaf, then sprinkle tops with sesame seeds.

Put loaves on the cookie sheet, corn meal side down, and bake sesame sidefor 8 miuntes in closed oven. Turn bread over and bake corn meal sidedown for 4 minutes in closed oven. Remove loaves from oven. Cover withclean towel, serve hot or wrap in foil and freeze(toast before serving.)

amyl

Barbari Bread(Nan-e Barbari)

http://www.cs.cmu.edu/~mjw/recipes/bread/barbari-bread.html [12/17/1999 10:40:55 AM]


Basic Country LoafFrom: [email protected] (Stephanie da Silva)

Date: Tue, 17 Aug 1993 00:45:07 GMT

Sponge:1 envelope (1/4 ounce) active dry yeast1 1/2 cups warm water (105 to 110)2 cups unbleached all-purpose flour

Dough:3/4 cup coarsely ground whole wheat flour1 cup warm water (105 to 110)1 tablespoon coarse saltAbout 6 1/2 cups all-purpose flour1 egg white, lightly beatenSesame seeds, poppy seeds, cracked wheat or flour, for topping (optional)

Make the sponge about 12 hours ahead: In a large bowl, dissolve the yeastin 1/4 cup of the warm water. Let stand for 5 minutes. Stir in theremaining 1 1/4 cups water and the flour, beating by hand or in a mixerwith a dough hook for 1 minute. Cover the bowl with plastic wrap and letthe sponge stand at room temperature for 12 to 14 hours.

Make the dough: Stir the whole wheat flour, warm water, salt and about 4cups of the all-purpose flour into the sponge until the dough becomeshard to work, then turn it out onto a well-floured surface. Let the doughrest while you clean the bowl. Now start kneading, slapping the dougharound, scraping it up, gradually adding about 1 1/2 cups more all-purposeflour and kneading until smooth and elastic, 8 to 10 minutes.

Return the dough to the bowl, cover with plastic wrap and let rise atroom temperature until almost triped in volume, about 2 hours.

Turn the dough out again onto a floured surface, punch it down, and tearoff a small hunk (6 ounces) to reserve for the levain (see Note).Divide the remaining dough in half and shape each piece into a 1 1/2 inchthick disk. With the palms of your hands, coax the sides of each diskdown and under all around, stretching the gluten cloak and plumping upeach loaf into a round shape. Pinch together the seams on the bottomand place the rounds seam-side down on 2 lightly greased baking sheets.Cover loosely with a towel and let rise until doubled in volume, about1 hour.

Preheat the oven to 450F. Paint the top and sides of the risen loaves

Basic Country Loaf

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with the beaten egg white to glaze. Sprinkle, if you wish, with one of the toppings and place on the middle rack of the oven. Immediately throw a few ice cubes on the oven floor to create steam. Add more ice after 3 minutes and again after 6 minutes. Bake for a total of 15 minutes. Then reduce the oven temperature to 350F and bake for 20 minutes longer, oruntil the bread sounds hollow when the bottom is tapped. Turn the oven off and let the bread rest in the hot oven for 15 minutes. Remove to a rack and let cool.

Note: Put the hunk of reserved dough (about 6 ounces) in a covered jar with1 1/2 cups of warm water. This is the levain, which will go into the nextloaf. Let stand at room temperature for 12 hours, then refrigerate. Thelevain will keep for up to 10 days; freeze for longer storage.

mara

Basic Country Loaf

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Biscuits - COLLECTIONFrom: [email protected] (Larry Moore) Date: Mon, 15 Nov 1993 00:36:03 -0500 Title:Beer Biscuits Categories: Quickbreads Servings: 4 2 c Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shorteninguntil it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12minutes or until golden brown. Makes 12 to 15 biscuits. Title: Cream Biscuits Categories: QuickbreadsServings: 1 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream * OR 2 cHalf & half (10% bf) * Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a flouredboard. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15minutes or until golden brown. Mrs. William C. Edmonston *Could probably replace this with milk. HPTitle: Easy Tea Biscuits Categories: Quickbreads, Easy Servings: 6 2 c All purpose flour 3 ts Bakingpowder 3/4 ts Salt 6 tb Shortening 1 c Milk Preheat oven to 400F. Combine flour, baking powder, andsalt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Addmilk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon ontoungreased baking sheet. Bake for 10-12 minutes til lightly browned. From the Spectator, Nov. 18/92Title: Old Fashioned Buttermilk Biscuits Categories: Quickbreads Servings: 8 1 1/2 c All-purpose flour1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 34 c Buttermilk or morePreheat the oven to 450F; set rack in middle level. Prepare biscuit dough. COMBINE THE FLOURS,salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastryblender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirringgently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon ata time.) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the doughover on itself two or three times. Use the dough immediately . Pat dough into a 6-by-12- inch rectangleand cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen and golden. NICK MALGIERI -PRODIGY GUEST CHEFS COOKBOOK From: HELEN PEAGRAM Title: Old Fashioned ShortcakeCategories: Quickbreads Servings: 8 1 qt Fruit (strawberries) 1/3 c Sugar 1 tb Lemon juice 1 1/2 c Heavycream Buttermilk Biscuit Dough 2 tb Buttermilk 2 tb Sugar 2 tb Soft butterMMMMM---------------------BUTTERMILK BISCUIT DOUGH-------------------------- 1 1/2 cAll-purpose flour 1/2 c Cake flour 1/2 ts Salt 2 ts Baking powder 1/2 c Cold unsalted butter 3/4 cButtermilk or heavy cream (or more) Preheat the oven to 450F; set rack in middle level. Prepare biscuitdough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. Forindividual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with asharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinklewith sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the largeshortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clingingto it, lower temperature to 350F and bake another 5 minutes. Slide the large shortcake onto a platterimmediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers.Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layerand pour all but 1/2 cup of the sweetened fruit on. Slide the top back on and pour the remaining berriesover the top. Split the small shortcakes in the same way and place the bottoms on individual dessertplates. Butter them and top with about 1/3 cup of the fruit mixture. Replace tops and pour a tablespoon orso of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to

Biscuits - COLLECTION

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help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and bakingpowder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until themixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the doughbegins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle thework surface generously with flour and scrape the dough onto it. Fold the dough over on itself two orthree times. Use the dough immediately for shortcakes, following the instructions above. Use this recipeto make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes.NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Title: Beaten Biscuits Categories:Quickbreads Servings: 100 6 c All purpose flour (soft) 1 1/2 ts Salt 1 tb Sugar 1 ts Baking powder 1 cShortening 1 c Milk Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fittedwith a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarsemeal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, addmore milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto afloured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when youhit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inchbiscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in thebiscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you havemade about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan.Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. Theywill keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. From NathalieDupree's "New Southern Cooking" Title: Wheat Germ Biscuits Categories: Quickbreads Servings: 1 11/2 c All-purpose flour 1/2 c Wheat germ 1 tb Baking powder 1/2 ts Salt 1/4 c shortening 1/4 c MilkCombine flour, wheat germ, baking powder, and salt in a medium bowl; cut in shortening with a pastryblender until mixture resembles coarse meal. Add milk; stir until dry ingredients are moistened. Turndough out onto a well floured surface, and knead 5 to 6 times. Roll dough to 1/2 inch thickness; cut witha 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutesor until biscuits are lightly brow Source: 1986 Annual Recipes from Southern Living From: Linda MartinTitle: Ken Haedrich's three grain biscuits Categories: Quickbreads Servings: 14 1 1/2 c Flour 1/2 cYellow cornmeal 1/3 c Rolled oats (not instant) 1 ts Baking powder 1 ts Baking soda 1/3 ts Salt 1/4 cCold unsalted butter, Cut into 1/4 inch pieces 1/2 c Sour cream 1/2 c Milk Lightly butter large bakingsheet-preferably dark metal. combine flour cornmeal, oats, baking powder, baking soda and salt inmixing bowl. Add unsalted butter and rub or cut in until mixture looks like coarse meal. Blend sourcream and milk in separate bowl, make well in dry ingredients and add liquid to well all at once, stirdough until evenly mixed Sprinkle dough, your hands and your work surface with flour, turn dough outand nead gently 20 or 30 seconds. Use little more flour if necessary to keep dough from sticking. Patdough out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round cutter. Keep cuts closetogether. place on buttered baking sheet bake at 350 degrees for 13 to 14 minutes until browned andcrusty. Serve at once Each biscuit contains about 104 calories; 123 mg sodium; 13 mg cholesterol; 5grams fat 13 grams protein; 0.07 grams fiber Title: Little Cheddar Biscuits Categories: Cheese,Quickbreads Servings: 8 2 c Unbleached Flour 1 ts Mustard; Dry 1 ts Paprika 1/4 ts Baking Powder 1 cButter; Room Temperature 10 oz Cheddar; Sharp, Grated 1 ts Worcestershire Sauce Combine the flour,dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with anelectric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese andWorcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On alightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plasticwrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to



325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flattenslightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheatedoven. Biscuits will only brown slightly on the bottom. From the Tillamook Factory Cheese Cookbook,4175 Highway 101 North, Tillamook, OR 97141. Rich Title: Cheddar Biscuits Categories: Cheese,Quickbreads Servings: 8 2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp,Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the gratedcheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. Thedough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inchthickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightlybrowned. Serve hot. From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,Tillamook, OR 97141. Rich Title: Cheese Drop Biscuits Categories: Quickbreads, Cheese Servings: 1 2 cFlour 4 tb Butter 3 ts Baking powder 1/2 ts Salt 6 tb Cheese - ground Sift flour, salt, baking powdertogether. Chop in butter. Add enough milk to make up soft. Add cheese. Drop on buttered baking tin.Note: No baking time or temperature is given. Suggest moderate 400 F oven, 10 - 20 minutes. Source:Mrs. Arthur Spore, Florence County Grange, Erie County, OH From Ed Mccormick Converted byMMCONV vers. 1.00 Title: Never Fail Biscuits Categories: Quickbreads Servings: 1 5 tb Shortening 3/4c Milk 2 c Flour 3 ts Baking powder 1 ts Salt Sift dry ingredients, Cut in shorteneing very finely. Addmilk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan.Bake in 400 F. oven for 20minutes. Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County, OH; Mrs. BettyFlischel, Clermont Grange, Clermont County, Oh From Ed Mccormick Converted by MMCONV vers.1.00 Title: Sour Cream Biscuits Categories: Quickbreads Servings: 1 4 c Flour 4 ts Baking powder 1 tsSalt 1 c Sour cream 1 1/2 c Milk - sour 1 ts Soda Mix all ingredients, bake in moderate oven about 10 or20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F. Source: Boxbury Grage,Morgan County, OH From Ed Mccormick Converted by MMCONV vers. 1.00 Title: Sour Milk BiscuitsCategories: Quickbreads Servings: 1 2 1/2 c Flour - general purpose 1 c Buttermilk 1/2 ts Baking powder1 tb Shortening - rounded 1 ts Soda 1 ts Salt Mix quickly, roll about 1/2-inch thickness. Fold and rollagain. Cut out with biscuit cutter and place on greased baking sheet. Bake imediately in a hot oven about400 F about 10 minutes. If sour milk is very sour, add more soda. Source: Mrs. Gaylod Preston, SciotoValley Grange, Scioto County, OH Mrs. L. E. Gorham, Westfield Grange, Medina County, OH From EdMccormick Converted by MMCONV vers. 1.00 Title: Whipped Cream Biscuits Categories: QuickbreadsServings: 1 2 c Flour 3 ts Baking powder 3/4 ts Salt 1 c Heavy cream - whipped Sift dry ingredients andadd to whipped cream. Roll 1/2-inch thick and cut with biscuit cutter. Bake in moderate oven 15 minutes.Yield: 18 Note: Moderate oven 350 - 400 F.Source: Mrs. Emma Feiden, Huron Grange, Erie County, OHFrom Ed Mccormick Converted by MMCONV vers. 1.00 Title: Roquefort Biscuits Categories:Quickbreads, Cheese Servings: 36 1 c Self-raising flour 1/2 c Butter; well-chilled 2 oz Roquefort -ORother blue-veined cheese 2 oz Cheddar cheese; shredded 1/2 c Sesame seeds Cucumber slices CherriesSift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarsecrumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mixingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over mediumheat until golden. Remove from heat; cool. Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shapechilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat wellwith seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or untilgolden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate andgarnish with cucumber and cherries. Makes 36. Source: The Book of Appetizers, by June Budgen Typedfor you by Karen Mintzias From: Art Barron Date: 08-14-93 Title: Pink Crustacean Cheese BiscuitsCategories: Quickbreads Servings: 1 1/4 ts Garlic salt or powder 1/4 tb Parsley flakes 1/4 ts Italian



seasonings 1 lb Bisquick 8 3/4 oz Cold water 1/4 lb Cheddar cheese, -sharp,grated 1/8 c Butter ormargarine Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls ontogreased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter ormargarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the sizebatch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a largequantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For asmaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yieldabout 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. JudyGarnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date: 09-21-92 (20:22)From: Stuart Talkofsky Date: 07-19-93 Title: Biscuit Baking Mix Recipes (biscuits) Categories: Mastermix, Quickbreads Servings: 10 MMMMM----------------------QUICK ROLLEDBISCUITS--------------------------- 2 c Biscuit baking mix 2/3 c MilkMMMMM-------------------------DROPPED BISCUITS------------------------------ 2 c Biscuit baking mix 1c Milk MMMMM--------------------------SWEET BISCUITS------------------------------- 2 c Baking mix 2/3c Milk 1/4 c Cinnamon Sugar 2 tb Butter MMMMM-------------------------FILLEDBISCUITS------------------------------ 2 c Biscuit baking mix 2/3 c Milk 2 tb Butter 1/2 c Veggies, tuna oranother -meat or veggie filling -ov your choice MMMMM-------------------------LATVIANBISCUITS------------------------------ 1 sm Onion 2 sl Bacon 2 c Biscuit baking mix 2/3 c Milk 2 tb ButterQUICK ROLLED BISCUITS: Preheat oven to 400 degrees 1. Combine mx and milk and bead tuntilsmoothe. If dough feels too sticky, add more mix-up to 1/4 c. 2. Turn dough out onto a surface dustedwith baking mix or plain flour, roll dough into a ball to coat, and knead gently t0 times. Roll dough out to1/2" thickness and cut int 2" circles or squares. 3. Place on an ungreased cookie sheet, brush tops withmilk to brown and bake for 8 to 10 minutes. DROPED BISCUITS: Follow Steps 1 and 2 for quick rolledbiscuits. Mixture will be a bit looser than the dough for regular biscuits. Drop by spoonfuls onto anungreased cookie sheet and bake for 8 to 10 minutes. SWEET BISCUITS: Follow the instructions foreither Quick Rolled or Dropped Biscuits. Just before baking brush tops with melted butter and dust withcinnamon sugar. FILLED BISCUITS: Follow the mixing and baking instructions for quick rolledbiscuits. Befor baking, brush one biscuit circle for teh bottom with melted butter, add a teaspoon offilling, top with second biscuit circle, pinch sides, brush with milk to seal. LATVIAN BISCUITS: Choponion and bacon into small pieces. Cook them together over low heat until onion is transparent andbaconis soft but not crispy. Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon from panand add, without drainng to the dough just before kneading. Proceed as for Quick rolled biscuits,brushing tops with bacon grease before baking. Yield: 10 medium biscuits per recipe Source: Cheaperand better Alternatives to Storebought goods By: Nancy Birnes Found by Fran McGee From: FranMcgee Date: 09-10-93 Title: Cow Chip Biscuits Categories: Quickbreads Servings: 18 3 c Flour 6 tsBaking powder 3 tb Lard 1 ts Salt 1 tb Sugar 1 1/3 c Milk (or canned milk, cut to -half-strength withwater) Cow chips (opt, depending -on which way the wind is -blowing) Sift together all dry ingredients;cut in lard until flaky pieces form; add milk to moisten mix until sticky; turn onto floured board; patgently until dough is *" thick; cut biscuits from dough; place in large (18-20") greased, warm Dutch oven(do not crowd); replace cover of Dutch oven and place coals on top; bake approximately 20 minutes.Serve with honey or preserves or beans or chili. Makes approximately 18 biscuits. From: MichaelOrchekowski Date: 10-02-93 Title: Tea Biscuits Categories: Quickbreads Servings: 1 2 c Sifted Flour 4ts Baking Powder 1/4 ts Salt -Cut in 3-5 tablespoons -Crisco 2/3 c Milk -Pre-Heat oven to 450F.Combine flour, bankin powder and salt in bowl. Cut in Crisco until mixture resembles small peas. AddMilk and stir together until mixture comes away from sides of bowl. Put on a floured surface and kneadfor a few seconds. Bake until golden brown (12 minutes) Recipe from: Mrs. Ruth Daly (My Mom!)



Posted by: June Daly Del Re Converted by MMCONV vers. 1.00 amyl




Boston Brown BreadFrom: [email protected] (Daniel Morton)

Date: Wed, 3 Nov 1993 02:53:25 GMT

1 c corn meal, sifted 2 c whole wheat flour, unsifted 2 t baking soda 1 1/2 t salt1/2 c raisins, parboiled3/4 c molasses2 c buttermilk or sour milk

-Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours. Uncover molds and bake in a 250 F oven for 25-30 min. Re-steam any of the loaves not used immediately after baking before serving.

enjoy, dan

amyl

Boston Brown Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/boston-brown-bread.html [12/17/1999 10:41:03 AM]


Corn pone

From: [email protected] (kjalcock)Date: Mon, 20 Mar 1995 19:03:59 +0000

Mix1 cup cornmeal (white, yellow, whatever)1 tsp baking powder1/2 tsp baking soda

Rub in2 tbsp margarine, butter or bacon fat (in increasing order of preference)until it is crumb-like

Mix in1/3 - 1/2 cup water or milk (ditto)until it is at a dropping consistency

Fry in a hot frying pan by spoonfuls in marge, butter or bacon fat(ditto)

Good with savouries or with honey, jam etc., with or without extrabutter!

Katie Alcock

amyl

Corn pone

http://www.cs.cmu.edu/~mjw/recipes/bread/corn-pone.html [12/17/1999 10:41:06 AM]


Dusty Potato Bread

From: [email protected] (Emily L.)Date: Sat, 28 Aug 93 19:46:32 PDT

To soften yeast, in a large mixing bowl combine: 2 cups warm potato water (water in which peeled potatoes have been boiled)1 scant tbsp (or 1 packet) active dry yeast

Allow yeast to proof. Stir in:

3 tbsp sugar1 tbsp salt3 cups unbleached all purpose flour

Beat well to develop gluten. Stir in:

2 tbsp. melted shortening, cooled until just warm

To make a soft dough, gradually add:

2-1/2 to 3 cups unbleached all-purpose flour

Turn out on a floured surface and knead until smooth. Place in agreased bowl, turning dough once to grease the top. Cover and let rise untildoubled in bulk, 1 to 1-1/2 hours. Knead dough down in bowl. Divide dough inhalf. Shape into balls and place in well-greased round pans. Cover and letrise until almost doubled, 45 to 60 minutes. Before baking, dust loaveslightly with flour. Bake at 400F for 35 to 40 minutes. Cool on wire racks. Makes 2 loaves.

*-*-*My own comment: don't be fooled by that "knead until smooth" stuff. It getssmooth VERY quickly, it comes out smooth before you even knead it! So kneadthe heck out of it or it won't rise.

mara

Dusty Potato Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/dusty-potato-bread.html [12/17/1999 10:41:10 AM]


English Muffin BreadFrom: [email protected] (Kirk Pearson)

Date: Mon, 15 Nov 93 11:20:03 EST

Ingredients:

2 pkgs yeast6 cups flour (5 for microwave)1 Tbsp sugar2 tsp salt2 cups milk1/4 tsp baking soda1/2 cup watercornmeal

Directions:

Combine 3 cups flour, yeast, sugar, salt, and soda. Heat liquids until verywarm (120-130 F). Add to dry mixture; beat well. Stir in rest of flour tomake a stiff batter. Spoon into 2 loaf pans that have been greased andsprinkled with cornmeal. Cover; let rise in warm place for 45 minutess.Bake at 400 F for 25 minutes. Remove from pans immediately and cool.

Or: microwave each loaf on High for 6 minutes 30 seconds. Allow to rest 5minutes before removing from pans.

Notes:

The bread won't brown if you bake it in a microwave, so don't be temptedto bake it longer than the specified time. It's still delicious!

My favorite way to eat this bread is in thick slices lightly broiled withlots of butter (or margarine) and cinnamon-sugar mixture.

amyl

English Muffin Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/english-muffin-bread.html [12/17/1999 10:41:12 AM]


Fat Free Corn Bread


Date: 14 Jul 1993 21:30:08 GMT

1 1/2 cup yellow cornmeal1/2 cup white or whole wheat flour1 tablespoon baking powder1 egg or equivilent1 cup nonfat milk or soy or rice milk1 16 or 17 ounce can creamed corn1/4 cup chopped oniona couple tablespoons chopped red pepper or pimento1 small can ortega chilies1 teaspoon chopped jalapeno chilies < as much or as little as you dare>

mix dry ingredientsmix wet ingredientsblend togetherbake 425 degrees for 35 - 40 minutes in a 8 inch square pan or 15 - 20 minutes in muffin pans

mara

Fat Free Corn Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/fatfree-corn.html [12/17/1999 10:41:16 AM]


Fermented Banana Bread

From: [email protected] (C. Duff)Approved: [email protected]

My sister-in-law makes this plain Betty Crocker recipe withfermented bananas and it is absolutely delicious:


Start 4-5 days ahead of time and let 3 bananas ripen tothe point that the outer skins are completely black andthe bananas are squishy. This is just before the pointthat they start to get moldy. If white mold appears onthe skins, it's probably too late to use them, althoughI've seen my sister-in-law use them when there was justa tiny bit of mold, and the bread turned out fine.

1 3/4 cups flour2/3 cup sugar2 tsp. baking powder1/2 tsp. baking soda1/4 tsp. salt1 cup fermented bananas (3 bananas)1/3 cup either shortening or butter or margarine2 Tbsp. milk2 eggs1/4 cup chopped nuts (optional)

Preheat oven to 350 degrees. Mix together 1 cup flour,sugar, powder, soda and salt. Add bananas, margarineand milk. Beat with electric mixer on low till blended,then on high for 2 minutes. Add eggs and remaining flourand beat till blended. Pour into greased 8x4x2 loaf pan.Bake 55-60 minutes or until toothpick inserted in centercomes out clean. Cool 10 minutes in pan, then removefrom pan and cool thoroughly.

amyl


http://www.cs.cmu.edu/~mjw/recipes/bread/fermented-banana-bread.html [12/17/1999 10:41:17 AM]


Fluffy BiscuitsFrom: Sarah Henderson [email protected]

Date: Thu, 5 Aug 1993 16:10:18 -0700 (PDT)

2 cups flour1/2 tsp. salt1 tsp. sugar1/4 tsp. baking soda1 Tbsp. baking powder5 Tbsp. shortening(I use 1/2 vegetable shortening(solid) & 1/2 butter)1 cup buttermilk Preheat oven to 450 degrees(F). Sift dry ingredients. Then cut in butterwith pastry blender or use your hands. Make a well in the middle, pour inbuttermilk, and using a fork lightly mix until flour is moistenedthoroughly. On floured surface, knead 3 times. Pat dough out until 1/2inch thick or thicker if you like. Cut into rounds with an inverteddrinking glass or a biscuit cutter. Set biscuits into a greased pan sothat their edges touch. Bake 12-15 minutes at 450 degrees.

mara

Fluffy Biscuits

http://www.cs.cmu.edu/~mjw/recipes/bread/fluffy-biscuits.html [12/17/1999 10:41:21 AM]


Fried Biscuits

From: [email protected] (Rick Clark)Date: Sat, 4 Sep 1993 04:22:12 GMT

Serve these hot with some apple butter, to die for. They are great with fried chicken, corn, mashed spuds, pecan pie, and iced safrass (sp.?) tea.

If you are ever near Nashville Ind. it is a great place to to get a meal. My wife and I will drive an hour and a half a couple of times a year just for these Biscuits.

NASHVILLE HOUSE FRIED BISCUITS (Nashville Indiana)1 quart milk1/4 cup sugar2 2/3 pkg. dry yeastor 1/6 cup yeast1/2 cup lard or shortening6 tsp. salt7 to 9 cups of flourAdd yeast to warm water. add other ingredients & let dough rise. Work inot biscuits and drop into hot fat.

This recipe will make about seven doz biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too hight the fat should be slightly hotter thatn 350 degrees F. If the fat should be too hot, the biscuits will be soggy in the center.

amyl

Fried Biscuits

http://www.cs.cmu.edu/~mjw/recipes/bread/fried-biscuits.html [12/17/1999 10:41:24 AM]


Herb Bubble Bread

From: [email protected] (Anita Soekarno)Date: 24 Sep 1993 11:58:26 GMT

Yields one large round loaf

3 - 3.5 c flour2 T sugar1.5 t salt1.25 oz yeast (1 pkg)1.25 c milk2 T vegetable oil1 egg0.33 c melted butter or margarine2 T Parmesan1 T sesame seeds1 t garlic salt0.55 t paprika0.5 t parsley0.5 t rosemary0.5 t thyme

Lightly grease a 2 - 2.5 qt deep round casserole

In a large bowl combine 1 c flour, sugar, salt and yeast

In small saucepan heat milk and vegetable oil until very warm (120 -130!F)

Add egg and warm liquid to flour mixture. With electric mixer beat 30 secat low speed, 3 min at medium speed

With wooden spoon stir in remaining flour to make a soft dowgh

Turn dough out onto lightly floured board. Knead until smooth and elastic,about 1-2 min

Place dough in warm greased bowl, turning to grease top. Cover; let risein warm place, free from draft, until doubled in bulk, 45-60 min

Punch down dough. Pinch off walnut-size balls of dough and dip in meltedbutter. Place in prepared casserole forming one layer

Combine cheese, seeds, garlic salt, paprika, and herbs. Sprinkle half overlayer of bubbles. Make a second layer of buttered bubbles; pour remainingbutter over bubbles, sprinklre with remaining seasoning mixture

Herb Bubble Bread

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Cover; let rise in warm place, free from draft, until light and bubblesalmost reach top of casserole, 30 - 45 min

Just before rising time is up, preheat oven to 400!F. Bake 25-30 min, oruntil top sounds hollow when lightly tapped.

Cool in pan 10 min; loosen from pan with spatula and remove; serve warm

amyl

Herb Bubble Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/herb-bubble-bread.html (2 of 2) [12/17/1999 10:41:29 AM]


Kentucky Yeast Rolls

From: [email protected] (Eric Hunt)Date: Mon, 20 Mar 1995 21:58:37 GMT

Yield: 2 dozen 1 c Milk 5 tb Sugar 1 ts Salt 4 tb (1/4 c) shortening 5 c Flour (approx) 1 pk Yeast, dissolved in 1/4 c -warm (105-110 deg F) water 1 Egg, slightly beaten Warm milk, sugar, salt, and shortening in microwave for 1-2 min. Let cool. Shortening need not be melted. Set aside. Put 2 cups flour in bowl. Add yeast, egg and liquid ingredients. Using electric mixer, beat well. Add flour, 1/2 c at a time until mixer can no longer turn. Then stir with wooden spoon. Let dough rest 15 mins on floured board. Knead 15-20 times. Coat dough by rolling in butter-greased bowl. Cover and refrigerate until ready to use. On floured board, knead 10 times. Make balls. Place in greased pan. Let rise 1-2 hrs or until dough doubles. Bake at 400 for 10-15 mins or until golden brown. Remove from oven, butter top of rolls. Serve hot. Appeared in Recipes To Bank On: The Compass Bank Cookbook.

amyl

Kentucky Yeast Rolls

http://www.cs.cmu.edu/~mjw/recipes/bread/kentucky-yeast-rolls.html [12/17/1999 10:41:33 AM]


Lebanese thyme breadFrom: [email protected] (Sophie Laplante)

Date: Thu, 19 Aug 1993 15:39:46 GMT

Manaaeesh=========(Lebanese thyme bread)

1 Tbsp (1 enveloppe) active dry yeast (or 1/2 oz compressed yeast)1 tsp sugar1 1/4 c lukewarm water3 1/4 c all-purpose flour1/2 tsp salt6 Tbsp extra virgin olive oil4 Tbsp zaatar ( = 2 heaped tsp dried thyme + 1 heaped tsp dried marjoram + 3 Tbsp sesame seeds)

Proof the yeast in a few tablespoons of the warm water, withthe sugar mixed in.

Sift the flour and salt into a large bowl and make a well in the center. Add teh yeast mixture and remaining water and knead untilyou have a firm dough. Transgfer to a floured work surface and continue to knead for 10-15 minutes or until smooth and elastic.During this time, knea in 1 tablespoon olive oil into the dough - this will make it softer.

Wash and dry the mixing bowl and grease with a little oil. Add the dough andand roll around in the bowl until well oiled. Cover with a clean cloth and leave in a warm place to rise for about 2 hours or until doubled in bulk.

Punch down the dough and knead for a few minutes. Divide into 10 portions and roll each between your palms until smooth and round. Flour a work surface. Flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick. Cover and leave in a warm place to rise for 20 more minutes.

Preheat the oven to 450F. Put 2 large oiled baking sheets in the oven to heat.

Lebanese thyme bread

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Brush the tops of the rounds with a little of the olive oil, Mix the remaining oil with the zaatar and spread the mixture over the surface of each round.

Slide the bread onto the hot baking sheets and bake for 8-10 minutes. Remove from the oven and place on wire racks to cool.

(From: Patisserie of the Eastern Mediterranean, byArto der Haroutunian; edited by McGraw-Hill)

mara

Lebanese thyme bread

http://www.cs.cmu.edu/~mjw/recipes/bread/lebanese-thyme-bread.html (2 of 2) [12/17/1999 10:41:37 AM]


3 Malt RecipesFrom: Melanie Harper [email protected]

Date: Tue, 3 Aug 93 12:32:12 BST

Here are three recipes all of which use malt. The first is my mother-in-law'srecipe for malt loaf (sorry, I don't know where she got it from). It is a lighter and firmer loaf than is usually sold in supermarkets, although itis still very nice. The second and third are both from the Good Housekeeping Cookery Encyclopaedia -- one is for a yeasted malt bread, and one is for a maltloaf which looks as though it should be much like the UK supermarket variety.

(Light) Malt Loaf-----------------

8 oz self-raising flour1/2 level tsp salt1/2 level tsp bicarbonate of soda3 oz fruit (preferably sultanas)1 egg3 oz golden syrup2 tbsp malt extract

Sieve all the dry ingredients. Melt the syrup and malt together (over a low heat). Beat the egg and mix all together. Put in greased loaf tin, bake approx. 40 minutes on gas 3-4, 160 - 180 C.

Malt Bread----------

1 oz fresh yeastOR (1 tbsp dried yeast and 1 tsp caster sugar)1/4 pint tepid water (approx)1 lb plain flour1 tsp salt4 tbsp malt extract1 tbsp black treacle1 oz butter or margarineSugar & water to glaze (optional)

Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt.Warm the malt, treacle and fat until just melted. Stir both sets of wetingredients into the dry ingredients -- they should form a soft, sticky dough(add more water if needed). Knead on floured board until firm and elastic. Divide into two, shape into oblongs, roll up like Swiss roll [No, I do not knowwhy] and put into two prepared 1lb loaf tins. Leave to rise until the doughfills the tins (this may take quite a while, anywhere up to 90 minutes). Bake30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if

3 Malt Recipes

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liked.

Raisin Malt Loaf----------------

8 oz plain flourpinch of salt2 tbsp soft brown sugar1 tsp bicarbonate of soda5 oz seedless raisins2 oz golden syrup2 tbsp maltapprox 1/4 pt milk

Grease and line a loaf tin (about 8.5" x 4.5" top dimension). Sieve the dry ingredients, add the raisins. Melt the malt and syrup in half the milk. Make awell in the centre of the dry ingredients and pour in the malt mixture. Add moremilk as necessary to give a sticky, soft consistency. Pour into tin and bake1 - 1 1/4 hours at 160 C, 325 F, gas mark 3. Turn out to cool on wire rack,and (attempt to) keep for 24 hours before serving.

Melanie.

mara

3 Malt Recipes

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Marvelous Whole Wheat Bread

From: [email protected] (Rick Seeley)Date: Sat, 25 Sep 93 14:43:06 EDT

INGREDIENTS whole wheat flour water non-instant powdered milk 7 grain cereal rolled oats wheat flakes rye flakes honey yeast salt (optional) ginger

YIELD: 2 loaves

The following recipe routinely takes between 3 hours 15 minutes and 3 hours 30 minutes from the beginning until the bread comes from the oven. It involves a total of four risings, one as the sponge, two as the dough, and one as loaves.

IMPORTANT! In order to bake bread successfully there are two things to remember:

1. All ingredients must be warm, that is, not too cool and not too hot. Yeast requires an environment of 85 to 105 degrees Fahrenheit in which to work;

2. The only two ingredients which should be carefully measured are the water and yeast. The water determines the overall quantity of bread and the yeast determines the speed at which rising takes place and the amount of air in the bread. Too little will result in a good bread, but one which tries your patience; too much will result in a large air hole running the length of the bread which is a definite embarrassment to the baker. C=:-(

METHOD

1. Take the flour from the fridge or other cool spot and half fill a 13" x 9" x 2" pan. Put the pan in the oven and slowly turn the dial until the oven just comes on. Turn on the oven light too.


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2. Take out 2 beer mugs, a coffee cup, a 1 cup measuring cup, large bowl, a tablespoon, a teaspoon, measuring spoons and a whisk. Take the yeast and oil from the fridge. Also take out the honey, 7 grain cereal, rolled oats, wheat flakes and rye flakes.

3. Fill one beer mug with hot tap water and let sit for just a moment. Empty the hot water and refill 1/3 full with tap water that is warm, but not hot, to the wrist, (like baby's milk), and stir in a teaspoon of honey and 1/4 teaspoon of ginger.

4. When the honey has mostly dissolved, stir in a level tablespoon of yeast and stir immediately. Cover with a damp tea towel and let rise until at least double in bulk. This should take about ten minutes.

5. In the meantime, fill the second beer mug three quarters full of non-instant powdered milk. Put a large tablespoon of honey in the bowl. This "tablespoon" probably contains 1/4 to 1/2 cups honey. Add 2 1/2 coffee cups of warm-to-the-wrist water. Add the non-instant powdered milk and beat well with a whisk. As you beat, the phrase "non-instant" in non-instant powdered milk will take on real meaning. If there are a few lumps remaining, don't worry, they won't survive the next steps.

6. Add a handful of rolled oats, a handful of wheat flakes, a handful of rye flakes, and a handful of seven grain cereal. Beat lightly with a whisk to moisten.

7. By now the yeast should have risen to with an inch of the top of the beer mug. Using the teaspoon, give it a good stir for about 5 seconds and pour it into the bowl with all the other stuff.

8. Take the flour from the oven and turn the oven off! <-- IMPORTANT! Leave the oven light on as it will be the only heat source required for the risings. Add flour to the bowl one handful at a time and beat vigorously with the whisk. You are done when its kinda hard to add more flour and the resulting mixture can best be described as thick mud. Adding the flour with the whisk only takes about 3 minutes.

9. Using a rubber scraper, clean the sides of the bowl, cover with a damp tea towel and put in the oven to rise. This rising will take about 30 minutes. At this stage, the bread with half the flour added is called the "sponge."

10. Pour 1/4 to 1/3 cup oil into the coffee cup and put it into the oven to warm. Also, half fill the 13" x 9" x 2" pan with flour again and put it in the oven to warm. Put the measuring spoons over to where you will be working next and get out the salt now so you don't forget.

11. Wash everything else and put it away. By now you should have about



25 minutes to do other things like have a beer, do FreeNet, or both.

12. When the sponge has risen to within 3/4 of an inch of the top of the bowl, or until double in bulk, remove from the oven.

13. Sprinkle 3/4 of a tablespoon of salt on top if you wish. If you would rather not add salt, omit this step. Your bread will be just a little sweeter, that's all. 14. Slowly pour most of the oil around the edge of the bowl. Save an ounce or so of oil in the cup. Using the rubber scraper, fold the sponge down so that it is almost its original size before rising. This process should take no longer than 2 minutes. FOLDING? It goes like this. Grab the bowl with your left hand at the ten o'clock position and insert the scraper with your right hand at the twelve o'clock position. While turning the bowl counter clockwise with your left hand, bring the scraper clockwise around the edge of the bowl with your right hand. When you left hand and right meet at the 6 o'clock position, that's 6:30 in Newfoundland, flip the dough across the bowl back to the twelve o'clock position. Try to keep the sponge together as a whole.

15. Sprinkle a handful of flour on top of the bread and fold it in. Sprinkle additional flour around the edge of the bowl and fold it in too. When the folding gets tough, stop.

16. Sprinkle a handful of flour on the counter. Pour the dough onto the counter. Using the rubber scraper, clean the bowl the best you can, Pour the remains on top of the dough. Nothing gets wasted here. Using the bit of oil remaining in the cup, oil your hands and the bowl.

17. Knead the bread until three consecutive kneads don't stick to the bare counter. KNEADING? It goes like this. Grab the far side of the dough and bring it towards you, thus folding the dough in half. Using the heels of your hands, push the dough away from you. Using your left hand, give the dough a quarter turn, grab the far side, bring it towards you, thus folding the dough in half, and push the dough away from you. Using your left hand, give the dough a quarter turn, ... , et cetera.

18. Put the dough, good side down, in the bowl, remove, and put it back in the bowl good side up. If there is any noticeable accumulation of oil in the centre, rub it to the outside with your hand. Cover the dough with a damp tea towel, return to the oven and let rise about 30 minutes or until double in bulk.

19. This step is called "punching down." Take a moment, close your eyes and picture someone who you would like to punch, if even, playfully.



Punch the dough down by first nailing it right in the centre and pushing all the way to the bottom of the bowl. Punch down the rest working from the centre to the outside of the bowl. Finish off by punching the centre again. This punching down process should take no more than 25 - 30 punches. I like this part!

20. Again, cover the dough with a damp tea towel, return to the oven and let rise about 25 minutes or until double in bulk.

21. Punch down as before, this time when you are done roll the dough out onto the counter. NOTE: If you are a bit pressed for time, one of these intermediate risings can be omitted with negligible effect on the final product. If, however, you are a perfectionist like me, you'll do all risings, time permitting.

22. Using a sharp knife and a good eye, cut the dough in two. Using four or five folds each, form the two pieces of dough into loaves, cover with a damp tea towel and let rise for a few minutes while you perform the next step. Please note: in this step don't be too concerned about the shape of the loaves, the actual final shaping comes in Step 24.

23. Grease two loaf pans with butter.

24. Using four or five folds each, form each loaf and place good side up in the loaf pan. Cover the loaves with a damp tea towel, return to the oven and let rise 15 to 20 minutes. If your risings so far have corresponded to the times mentioned above, use 15 minutes in this step. If they have been five or so minutes longer, use 20 minutes.

25. Remove the covered loaves from the oven and turn the oven on to 350 degrees Fahrenheit. It will take about 5 minutes to warm up.

26. Uncover the loaves and put into the oven. Bake for 50 minutes or until the loaf rapped on the bottom gives a nice hollow sound.

27. Remove the loaves from the pan by giving each pan a gentle twist. Put the loaves to cool for about eight hours. An oven rack makes a good cooling rack for bread.

28. Clean the loaf pans immediately with a paper towel. If you use soap and water on loaf pans, it should only be on the outside for appearance sake.

29. You may have heard that you should not eat bread straight out of the oven because it will sit heavy on your stomach and be bad for you. Bullfeathers! How can anything this good possibly be bad for you?



30. Enjoy! C=:-)

amyl




Nana's Yeast Rolls

From: Alisa Norvelle Date: Mon, 20 Mar 1995 21:57:44 GMT

This recipe is direct from my 88 year old grandmother who still preparesthem on Thanksgiving and Christmas:

1/4 C sugar 1 tsp salt1/2 C Crisco1/2 C hot water 1 pkg yeast1/2 C warm water3-1/2 C plain flour 1 egg.

Dissolve sugar, salt & Crisco in hot water. Dissolve yeast in warm water.Mix all ingredients and let rise to double. Shape into rolls and bake at425.

amyl

Nana's Yeast Rolls

http://www.cs.cmu.edu/~mjw/recipes/bread/nanas-yeast-rolls.html [12/17/1999 10:41:44 AM]


Pita Bread

From: Pat Dennis [email protected]: Tue, 28 Sep 1993 09:31:49 -0400

1 package active dry yeast, or equivalent1 1/4 cup warm water3 cups flour2 tsp salt

Dissolve yeast in water. Stir in flour and salt. Knead on a floured surface until smooth (about 5 minutes). Divide into six balls andknead each until smooth and elastic. Flatten each to 1/4" thick and4-5 inches in diameter. Cover with a damp towel and let rise for 45minutes. Place upside down on a cookie sheet and bake at 500 degreesfor 10-15 minutes, until light brown. These work well with whole-wheatflour too.

amyl

Pita Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/pita-bread.html [12/17/1999 10:41:48 AM]


COLLECTION: PretzelFrom: [email protected] (Micaela Pantke)

Date: Tue, 27 Jul 93 13:17:12 +0200

ContentsPretzels (David M. Martin Jr.) Pretzels (Glenn Chappell) Pretzels (Greg Richter)

PRETZELS

(8 pretzels)

From: [email protected] (David M. Martin Jr.)

This is essentially the same recipe that Steve Schmid posted torec.foods.cooking on January 9, 1992, modified for household quantitiesand American kitchens (i.e., volumes instead of weights)

Ingredients:------------1 cup whole milk4 teaspoons sugar1/4 oz yeast2 teaspoons salt1 tsp shortening3 cups flourPretzel or kosher salt for sprinklingLye dip

Instructions:-------------The lye dip is an essential part of this recipe. To prepare it, get asealable container, perhaps a tupperware sort of thing, and fill it witha gallon of cold water. Wearing latex gloves and protective eyegear,*slowly* add 6oz of (caustic soda alias lye alias NaOH) pellets,stirring carefully with a metal spoon until the pellets are dissolved. Seal the container until you are ready to use it. Notes:

1. This stuff is not only poisonous, it is extremely... well, caustic. It will eat a hole in your hand if you let it, so don't play any gameswith it & keep it far away from kids. Flush any unintentional contactwith water.

COLLECTION: Pretzels

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2. I didn't quite have 6oz when I made the dip. In fact, I don't knowhow much I had for sure.. maybe 3oz or so, and I used less water, andeverything came out fine. I don't think the recipe is particularlysensitive to the exact proportions of lye to water, so don't worry toomuch about this.

Procedure (about 2 hours from start to finish):-----------------------------------------------1. Warm the milk somewhat and dissolve the sugar and yeast into it. (Iusually zap the milk for about 45 secs. The warming part might not benecessary.)

2. Add the salt and shortening.

3. Gradually add the flour. As soon as you can work on it with yourhands, move it to a pastry board and knead in enough of the flour tomake a good stiff dough. It shouldn't be sticky at all when you startforming the knots.

4. Form the knots: chop off a tenth or so of the dough. Using bothhands, roll it into a rope with tapered ends and a relatively thickmiddle. Tie the characteristic pretzel knot shape: _ _ / \ / \ | X | \/_\/ / \

Transfer the pretzel to a baking pan or something and cover it with adamp cloth to keep it fresh.

5. When you have them all formed, put them somewhere warm 80-90F) torise for 1/2 hour or less. (I turn my electric oven on to 150F for aminute, turn it off, and let the pretzels rise there.)

6. When they have risen, they will be somewhat bumpy, sweaty, and ugly. Remove the covers and let them cool for 10 minutes or so in front of afan or in the refrigerator until the outer skin has become tough and cantake some handling.

7. You are now ready to dip and bake them. My biggest problem withthis recipe is keeping the pretzels from sticking when I bake them. Dipping them in liquid on the way into the oven makes them want to stickto just about every surface I have tried, even when I toughen thebottoms as well in step 6. The best solution I have is to use breadstones with gobs of cornmeal. I hope someone in netland has a betteridea! Heat the oven to 400F.



8. Remove your heated baking surface from the oven and place it closeto your lye dip and ready-to-bake pretzels. Don't burn your counter! Wearing your protective gear, individually dip the pretzels and placethem on the baking surface. Be careful: the pretzels become fragileafter being dipped. After you have dipped them all, sprinkle salt onthe thick part and bake them for about 15 minutes. Note: Steve'soriginal recipe called for 30 minutes at 400F. I really can't explainthe discrepancy, although I've never calibrated my oven. Perhaps it'srunning hot.

9. Many people like them as is or with mustard. In Swabia Germany),they are sliced about half-way through from the thick end to the thin(as if you were opening a clam), smeared with butter, and eaten as alittle sandwich. Of course, they're great with a fine beer.

These pretzels are fun to make and great to eat, but they don't keepvery long. After 10 hours or so, the sprinkled salt will begin to seepback into the dough and vanish entirely, leaving hideous warts, and thedough will toughen.

PRETZELS

(12 soft pretzels)

From: [email protected] (Glenn Chappell)

Ingredients:------------1 pkg yeast3 cups bread flour1/2 tsp sugar1 cup warm/hot water (whatever temperature you use for yeast breads)1 egg yolk1 Tbsp water (any temperature)coarse salt

Instructions:-------------Mix 1st four ingredients, knead, and let rise. (Okay, what *I* do isstick the whole mess in my handy-dandy DAK Turbo IV on theWhite-Manual-Turbo cycle, and let it do the dirty work. It doesn't dothe baking, though.)

Separate dough into 12 equally-sized blobs. Mix egg yolk & Tbsp waterin a bowl. For each blob, roll into cylinder about 18 inches long,shape into a pretzel (this is harder than you might think ...) brush



with egg stuff, sprinkle with coarse salt, and put on greased cookiesheet.

Note: Feel free to use egg substitute instead of the egg, or just skipthe egg, and brush with only water (to help the salt stick). Or, leaveoff the glaze and the salt entirely.

Let pretzels rise again for 30 minutes. (Very impatient and/or hungrypeople can omit this step. I often do.)

Bake for 10-12 minutes in preheated 475 deg (F) oven. Eat as soon aspossible.

Remark:-------I've been making lots of (soft) pretzels lately. I've generally beenquite happy with how they turn out, and all my friends love 'em. Theytaste just *perfect*, but they don't look right, i.e., they come outan off-white "bread color", not the smooth dark brown "pretzel color"that every pretzel I've ever bought had.

PRETZELS

From: [email protected] (Greg Richter)

Ingredients:------------1 pkg active dry yeast1 cup of warm water2 3/4 cups flour2 tblsp soft butter1/2 tsp salt1/2 cup baking sodamore water

Instructions:-------------Proof 1 package active dry yeast in 1 cup of warm water.

In a food processor or mixer, place: 1 1/2 cups flour 2 tablespoons softbutter 1/2 tsp salt

Add the yeast and beat or process for several minutes (longer than youthink you should - you can start with cooler water if using the foodprocessor, as it heats the dough up quite a bit.)



Add 1 1/4 cups flour, and knead until the dough is no longer sticky. Let rise in a covered greased bowl until doubled in bulk, about 1 hour. Punch down and divide into 12 pieces. Keep them under a towel until youare ready to shape them. Shape each piece into a large pretzel, andplace on a greased sheet to rise for about 20 minutes.

In the meantime, in a large non-aluminum skillet, heat a lot of waterwith about 1/2 cup baking soda in it. If you have a bread baking stoneor tile (recommended) place it in the oven to preheat to 500 degrees(yes, 500). With a slotted spoon, carefully lower each pretzel into thesimmering baking soda water, turn it to coat it, and then put it backonto the pan (or on the stone, whichever you are using). Sprinkle eachpretzel with coarse salt.

Bake about 10-15 minutes. The pretzels will get a very shiny brown,thanks to the baking soda. For extra crispness, let them bake the last5 minutes directly on the lowest oven rack.

mara




Pumpkin Bread - COLLECTION


This is from another friend, and is very good. If the format seems confusing, it's for two different sized recipes. She makes this for gifts.

PUMPKIN BREAD

Ingredients:

original 7-loaf (fits in largest pyrex mixing bowl)-------- --------

4 cups 2-30oz cans pumpkin2 tblsp 3 tblsp water4 cups 6 cups sugar (half white; half brown; or all brown)1 cup 1-1/2 cups vegetable oil4 tsp 2 tblsp cinnamon1 tsp 1-1/2 tsp cloves1/4 tsp ea. 1/2 tsp ea. nutmeg & allspice (optional)1 tsp ea. 2 tsp ea. lemon & orange zest (optional)1or2 oz. 1/4 cup rum (optional)

5 cups 7-1/2 cups flour4 tsp 2 tblsp soda1 tsp 1-1/2 tsp salt

1 cup 1-1/2 cups raisins (half golden raisins is good)1 cup 1-1/2 cups chopped nuts (optional) (filberts or walnuts or 1/2 & 1/2)1/2 cup 3/4 cup chopped dried fruit(s) (optional) (suggest apricots, peaches, or apples)

Stir together the pumpkin, water, oil, sugar and spice mixture. Sift flour mixture into liquid mixture and stir. Add fruits and nuts. Is your arm tired yet?Pour into greased 1-quart loaf pans. Bake at 350-degrees for 1 hour or until the toothpick test is passed.

More easily sliced for serving when bread is chilled or frozen (slices thawquickly).

**********************************************************************


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From: ??????????

Spicy Pumpkin Bread

1 c. oil2 c. mashed or caned pumpkin4 beaten eggs2/3 c. water3 1/3 c. flour2 t. baking soda3 c. sugar1 1/2 t. cinnamon1/2 t. nutmeg 1 t. ginger1 t. salt

Beat together the first 4 ingredients. Sift together dry ingredients andmix with the moist.Makes 2 large or 3 small loaves. Bake at 350 for 50 - 60 min.

**********************************************************************

Pumpkin Almond Bread

1/2 c. oil 2/3 c. brown sugar1/3 c. sugar1 c. mashed or caned pumpkin1 egg1 T. grated orange rind1 1/2 c flour1/2 t. baking powder1 t. baking soda1/2 t. salt1/2 t. ginger1/2 c. toasted chopped or slivered almonds

Beat together the first 5 ingredients. Sift together the dry ingredientsand mix the two together. Stir in the almonds last. Grease and floured 1 loafpan and bake at 350 for 1 hr.

amyl


http://www.cs.cmu.edu/~mjw/recipes/bread/pumpkin-bread-coll.html (2 of 2) [12/17/1999 10:41:55 AM]


Pumpkin BreadFrom: [email protected] (Candy Pope)

Date: 25 Oct 1993 11:51:22 GMTI know this recipe calls for canned pumpkin, but it is still thebest recipe for it I've ever tasted.

3 c sugar1 c oil4 eggs, slightly beaten1 can pumpkin3 1/2 c all-purpose flour2 tsp baking soda2 tsp salt1 tsp baking powder1 tsp nutmeg1 tsp allspice1 tsp cinnamon1/2 tsp ground cloves2/3 c water

Preheat oven to 350 degrees.

In a large bowl, mix sugar and oil. Add pumpkin and eggs. Blend well. Then, add flour, spices, and water. Mix completely. Pour into two, well-greased loaf pans. Bake for 1 1/2 hours.

Note: I have a gas oven that gets really hot, so I don't letmy bread cook for the whole 1 1/2 hours. I check it after an hour (just press the top of the loaves - if they spring backtheir done or use the toothpick test).

amyl

Pumpkin Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/pumpkin-bread-1.html [12/17/1999 10:41:59 AM]


COLLECTION: SconesFrom: [email protected] (Micaela Pantke)

Date: Tue, 27 Jul 93 13:13:42 +0200

ContentsApple Scones (Lady Dragon)●

Apple Scones (Sandra)●

Basic Scone Recipe (Joan Cole)●

Buckingham Palace Scones (Ellen Sudia)●

Buckingham Palace Scones Variant (Betty Harvey)●

Cape Breton Scones (Jamie Wernitznig)●

Cape Cod Cranberry Scones (Carole A. Resnick)●

Cardamom Pine Nut Scones (Deva)●

Cheddar Dill Scones (Sandra)●

Fruited Oat Scones (Chris Behrens)●

Killer Buttermilk Scones (Sandra)●

Old Fashioned Orange Scone (Sandra)●

Orange Date Scones (Jamie Wernitznig)●

Orange Poppyseed Scones (Jamie Wernitznig)●

Savory Cheese Scones (Jamie Wernitznig)●

Scones ([email protected])●

Scones (Janet "Mostly Harmless" Morrissey)●

Scones (Lady Dragon)●

Scones (Sandra)●

Scottish Oat Scones (Susanne)●

Treacle Scones (Melissa Rhoads Warden)●

Wheat And Herb Scones (Sandra)●

APPLE SCONES

From: [email protected] (Lady Dragon)Servings: 18 Ingredients:------------

COLLECTION: Scones

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2 c Flour3 t Baking Powder2 T Sugar1/2 t Cinnamon1/2 t Salt6 T Shortening1/2 c Apples, peeled, chopped fine1/2 c Raisins4 T Cold Apple juice or water Instructions:-------------Preheat oven to 400 deg F. Mix together dry ingredients. Cut inshortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll doughabout 1/2" thick. Cut into triangles and bake on cookie sheet for 10minutes, or until light brown.

APPLE SCONES

From: [email protected] (Sandra)Ingredients:------------2 cups All purpose flour1/4 cup Granulated sugar2 tsp Baking powder1/2 tsp Baking soda1/2 tsp Salt1/4 cup Cold butter or margarine 1 Shredded apple1/2 cup MilkMilk for brushing topsSugar for sprinklingCinnamon for sprinkling

Instructions:-------------Measure flour, sugar, baking powder, soda and salt into large bowl. Cutin butter until crumbly. Add shredded apple and milk. Stir to form stiff dough. Turn out onlightly floured surface. Knead gently 8-10 times. Pat into two sixinch circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar and cinnamon. Score each top into 6 pie shapedwedges. Bake in 425 F oven for 15 minutes until browned and risen. Serve warm with butter.

COLLECTION: Scones


Variation:----------Currant Apple Scones - Add 1/2 cup currants to batter.

BASIC SCONE RECIPE

(for approximately 12 scones)From: jcole@osiris (Joan Cole)

Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X)Ingredients:------------2 cups all purpose flour 1 Tbl baking powder 1/2 tsp salt 5 Tbl sweet butter1/4 cup vegetable shortening1/3 cup milk

Instructions:-------------Place the baking sheet in the oven and preheat to 450 degrees F. Siftthe measured flour twice with the baking powder, salt, and other fineingredients such as powdered mustard (which you would use if you weremaking cheese scones).

Dice the fats into the dry ingredients, then lightly rub in with coolfingertips or a pastry blender until completely blended.

Make a well in the center and stir in the milk. Lightly mix with a forkuntil the ingredients form a soft dough.

Turn out onto a floured board and knead very lightly for about 30seconds to a loose, smooth dough. Roll out with a rolling pin toapproximately 3/4 inch thick.

Stamp out with a 2-inch cutter or cut into triangles with a sharp knife. Lightly knead together any trimmings and roll and stamp out again. Liftwith a spatula onto the HOT baking sheet, placing 1 inch apart. Brushonly the tops with lightly beaten egg or milk.

Bake toward the top of the oven for approximately 10 minutes, or untilwell risen and golden brown. Lift onto a wire rack with the spatula tocool. (If you were to make cheese scones, you would add 1 3/4 cups veryfinely grated mature cheddar cheese, and a pinch of dry English mustard)

COLLECTION: Scones


Clotted cream is a spread somewhat similar to butter, but not the same. I don't know if it is possible to get in the U.S..I seem to recall thatI may have seen instructions for making it in one of those "Cheaper andBetter" type books. I'll look. (Any Brits out there with better Infothan me?)

BUCKINGHAM PALACE SCONES

From: [email protected] (Ellen SudiaIngredients:------------3 1/2 cups flourpinch of salt3/4 cup butter1 tblsp baking powder1/2 cup sugar1 egg1/2 cup milk1/2 cup raisins

Instructions:-------------Cut together butter, flour, salt and baking powder.

Add sugar and raisins.

Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice,smooth dough.

Roll out on floured board to 1/2 inch thick. Use cutter with 2-inchfluted edge. Place on lightly greased baking sheet, brush with beatenegg.

Bake in 350-degree F oven for 10-15 minutes. Center of bottom shouldbe lightly colored.

Serve hot.

Note:-----I copied this recipe couple of years ago from a newspaper; supposedly,those *are* the scones served in the Palace. If I remember right, therecipe came with an article about a guy who used to be cook there.

COLLECTION: Scones


BUCKINGHAM PALACE SCONES VARIANT

From: [email protected] (Betty Harvey)Ingredients:------------3 1/2 cups flourpinch of salt3/4 cup butter1 tblsp baking powder1/2 cup sugar1 egg1/2 cup milk

Instructions:-------------Cut together butter, flour, salt and baking powder. Add sugar.

Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice,smooth dough.

Put half the dough in 8 x 11 baking pan. Covered the dough with BlackCurrent Preserves and used the last half of the dough to cover thepreserves.

Bake in 350-degree F oven for 10-15 minutes. Center of bottom shouldbe lightly colored.

Serve hot.

CAPE BRETON SCONES

From: [email protected] (Jamie Wernitznig)

Source: More Baking with Schmecks AppealIngredients:------------2 cups flour2 tblsp sugar1 tblsp baking powder1 tsp salt1/4 tsp baking soda1 cup raisins or currants1/2 cup sour cream

COLLECTION: Scones


1/4 cup oil1 egg; slightly beaten3 tblsp milk

Instructions:-------------1. Sift together dry ingredients and stir in the raisins.

2. Blend the remaining ingredients and stir in the flour mixture untilthe dough is all together.

3. Toss on a lightly floured surface until no longer sticky. Knead afew times. Divide the dough in half then pat each ball of dough into a6" circle with the top slightly rounded. Brush the tops with milk andsprinkle with sugar.

4. Cut each circle into 6 wedges. Place 2 inches apart on a cookiesheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hotwith butter and jam or flavoured butter or honey.

CAPE COD CRANBERRY SCONES

From: [email protected] (Carole A. Resnick)

Source: Cleveland Plain Dealer, 11/07/91Ingredients:------------2 1/2 cups all purpose flour2 1/2 tsp baking powder1/2 tsp baking soda3/4 cup butter or margarine1 cup cranberries, coarsely chopped2 tsp grated orange peel2/3 cup sugar1/2 cup buttermilk or sour milk Instructions:-------------Preheat oven to 400F. In mixing bowl, combine flour, baking powder and baking soda; cut inbutter with pastry blended or two knives. Stir in cranberries, orangepeel and sugar; stir in buttermilk just until ingredients are moistened. Working on floured surface, shape dough into two 8-inch circles,1/2-inch thick. Cut each circle into eight wedges and place on

COLLECTION: Scones


ungreased cookie sheet. Bake for 12 to 15 minutes, until lightlybrowned.

CARDAMOM PINE NUT SCONES

From: [email protected] (Deva)Ingredients:------------1 1/2 c flour1/2 c oat flour1/2 c sugar2 tsp baking powder1/2 tsp baking soda1/2 tsp salt2 tsp (to taste) ground cardamom1/4 c pine nuts, ground4 tbs butter2 eggs, lightly beaten1/2 c cream (as needed)

Instructions:-------------Place the dry ingredients in a bowl and stir to mix. Add the pine nutsand the butter and cut into the flour mixture. Stir in the eggs and addjust enough cream to make a stif dough. Put the dough on a flouredboard and pat it out into a circle about 1/4-1/2 inch thick. Cut intowedges and place wedges on a cookie sheet at least one inch apart. Bakeat 400 degrees for 15 minutes or til nicely browned. Sprinkle withadditional cardamom and serve with plum jam.

Note: -----You may increase the amount of cardamom or substitute coriander for astronger flavor. You can also leave out the pine nuts and add a smallamount of additional butter.

CHEDDAR DILL SCONES

From: [email protected] (Sandra)Ingredients:------------2 1/2 Cup all-purpose flour1 Cup (4 oz.) shredded Cheddar cheese1/4 Cup chopped fresh parsley1 Tbsp baking powder2 tsp dill weed

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1/2 tsp salt3/4 Cup butter or margarine2 eggs, slightly beaten1/2 Cup half-and-half

Instructions:-------------Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPTbutter, eggs and half-and-half. Cut in butter until crumbly. Stir ineggs and half-and-half just until moistened. Turn dough onto lightlyfloured surface; knead until smooth (1 min.). Divide dough in half;roll each half into 8" circle. Cut each circle into 8 pie-shapedwedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes oruntil lightly browned.

FRUITED OAT SCONES

From: [email protected] (Chris Behrens)

Source: Quaker Oat pamphlet received in mailIngredients :-------------1 1/2 cups all-purpose flour1 1/4 cups Quaker Oats (Quick or Old Fashioned, uncooked)1/4 cup sugar1 tblsp baking powder1/4 tsp salt (optional)1/3 cup margarine6 oz. pkg (1 1/3 cups) diced dried mixed fruit1/2 cup milk 1 egg, lightly beaten1 tsp sugar1/8 tsp cinnamon (a dash, I'll use more next time)

Instructions:-------------Heat oven to 375 deg F. Combine flour, oats, sugar, baking powder, andsalt. Cut in margarine until mixture resembles course crumbs; stir infruit. Add combined milk and eggs, mixing just until moistened. Shapedough to form a ball. Turn out onto lightly floured surface; kneadgently 6 times. On lightly greased cookie sheet, pat out dough to form8-inch circle. With sharp knife, score round into 12 wedges.; sprinklewith combined sugar and cinnamon. Bake 20 to 25 minutes or until goldenbrown. Break apart; serve warm. Makes 1 scone with as many wedges asyou scored.

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KILLER BUTTERMILK SCONES

From: [email protected] (Sandra)Ingredients:------------2 1/4 Cup flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup currants 1 egg, slightly beaten2 Tbsp sugar1/2 tsp baking soda1/2 cup cold butter, cubed1 cup buttermilk

Instructions:-------------Preheat oven to 425 (F). Mix flour, sugar, baking powder, baking soda, and salt in the bowl of afood processor; add butter and process until the mixture ressemblescoarsely ground meal. Transfer to a bowl. [Use a pastry cutter if youdon't have a food processor.]

Add currants, then buttermilk, stirring quickly with a fork until thedough is soft and slightly sticky. With floured hands, press the doughinto a ball. Knead delicately a dozen times.

Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeatthis with remaining dough. Paint the scones with egg. Bake 12-15 minutes.

OLD FASHIONED ORANGE SCONE

From: [email protected] (Sandra)Ingredients:------------2 Cups flour 1 Tbsp baking powder 1/4 cup butter 1 tsp grated orange rind 3/4 cup cream1/4 cup sugar

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1/2 tsp salt1/2 cup currants1 egg

Instructions:-------------Mix all together and pat into a 6 inch round baking pan. Cut intoquarters. Bake at 350F about 25 minutes.

ORANGE DATE SCONES

From: [email protected] (Jamie WernitznigIngredients:------------1 3/4 cups flour1/2 cup sugar3/4 tsp baking powder1/2 tsp salt1/4 tsp baking soda1/2 cup butter1 egg2 tblsp milk1 tsp orange peel1/2 tsp vanilla2/3 cup chopped dates

Instructions:-------------1. Combine all dry ingredients. Cut in butter, add dates.

2. Combine all liquids, beat slightly to break up the egg, and add todry ingredients.

3. Gently shape dough into a ball; place on floured board and pat intoa large circle about 1/2" thick.

4. Cut into wedges, place on baking sheet and bake at 350 degrees F. about 15 to 20 minutes.

ORANGE POPPYSEED SCONES

From: [email protected] (Jamie Wernitznig)Ingredients:------------2 1/4 cups flour

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1/2 cup sugar1/4 cups poppyseed1 tsp cream of tartar3/4 tsp baking soda1/2 tsp salt1/2 cup butter1/4 cup orange juice1 large egg1 tsp orange peel

Instructions:-------------1. Preheat oven to 375 degrees F.

2. Mix all dry ingredientS together. Cut butter into flour mixtureuntil it resembles cornmeal.

3. Beat the egg slightly into the orange juice; add liquid mixture todry mix and gently shape dough into a ball.

4. Cut the ball in half, and pat each half out on a floured surfaceinto a circle about 1/2 inch thick, and 8 inches around. Cut intowedges and place on a baking sheet.

5. Bake 15 to 20 minutes, until golden brown.

SAVORY CHEESE SCONES

From: [email protected] (Jamie Wernitznig)Ingredients:------------2 cups flour2 tsp baking powder1/2 tsp salt1/8 tsp cayenne pepper1 1/2 cups grated Cheddar cheese3 tblsp Parmesan cheese1/3 cup butter1/3 cup milk2 eggs

Instructions:-------------1. Preheat oven to 400 degrees F.

2. Combine all dry ingredients, stir in cheeses and toss well.

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3. Cut in butter. Combine eggs and milk, add to flour mixture andgently knead to form a stiff dough.

4. Cut dough ball into halves and pat each half into an 8" diameter,1/2" thick circle. Cut into wedges, place wedges on a baking sheet andbake 15 to 17 minutes, until lightly browned.

SCONES

From: [email protected]:------------2 c flour 4 t baking powder 2/3 c milk 2 eggs2 T sugar2 T melted BUTTER (oleo won't do)

Instructions:-------------Combine flour and baking powder in medium bowl; stir in milk. Beat eggstill light and fluffy, add sugar and butter. Mix with milk mixtureuntil smoothish, like for pancakes. Drop by large tablespoonfuls (thosebig soupspoons work well) onto a hot, -lightly- greased griddle (here'swhere that can of Pam works) and cook over moderately low heat untilpale gold, turning several times. Serve -hot-, split and buttered orspread with jam. (I usually spread thinly with butter and run underbroiler till lightly toasted.... The scones, silly, not me toasted!!)

Surgeon General's warning: these are a highly addictive substance andshould be used sparingly. :)

SCONES

From: [email protected] (Janet "Mostly Harmless" Morrissey)Ingredients:------------2 cups self-rising flour1/2 tsp baking soda3/4 cup buttermilkmilk or egg for glaze, if desired

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Instructions:-------------Heat oven to 350 degrees. Sift self-rising flour at least once into themixing bowl. Stir soda into buttermilk until it begins to foam. Pourinto well in center of flour and stir with fork incorporating justenough flour to make a very soft dough. Gather into ball and place onlightly floured board. Pat or roll into a circle, kneading verylightly. Use spatula to cut into 8 or 10 wedges. Transfer to greasedbaking sheet. To give scones a shine, brush with milk; for a goldengleam brush with an egg yolk beaten with a tablespoon of water. Bakefor 10 to 12 minutes in upper third of oven. Wrap in linen napkin, tuckinto basket and serve soon. Makes 8-10 scones.

SCONES

Servings: 5From: [email protected] (Lady Dragon)Ingredients:------------2 c All-purpose flour2 T Sugar1 t Baking powder3/4 t Salt6 T Butter/margarine - 3/4 stick1 ea Egg2/3 c Milk Instructions:-------------Preheat oven to 400 degrees. Grease a large cookie sheet. In a largebowl, use a fork to mix flour, sugar, baking powder and salt. Cut (donot stir) butter in until the mixture forms coarse crumbs.

In a cup, mix egg and milk together. Stir milk mixture into the flourmixture _all at once_ mixing just until ingredients are blended. Dropscone mixture by scant 1/4-cups about 1" apart on cookie sheet to make12 scones.

Bake 12-15 minutes or until scones are golden.

Serve them warm or later. To save for later cool the scones on wireracks and wrap in a single layer of foil. To reheat, warm for 10minutes or so in a 400 degree oven. About 190 calories each.

SCONES

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From: [email protected] (Sandra)Ingredients:------------2 Cup sifted flour3 tsp baking powder1 tsp salt1/4 Cup shortening2 Tbsp sugar1/2 Cup milk1 egg, slightly beaten

Instructions:-------------Mix the dry ingredients, then cut in the shortening, just as if you weremaking biscuits. Add the milk and egg -- you may need to add more flourif the dough is too sticky or more milk if it is too dry. It should beslightly moister/softer than a regular biscuit.

Roll into a circle, about 1/4" thick, slightly thicker in the center. Cut into wedges (eight works well), and place on an ungreased bakingsheet. Bake at 450 F for 10-12 minutes, until golden.

SCOTTISH OAT SCONES

From: [email protected] (Susanne)

Ingredients:------------ 1 1/2 c uncooked old-fashioned oats1 1/2 c flour1/2 c raisins or currants2 T sugar1 T baking powder1 t cream of tartar 1 stick margarine, melted1/3 c milk1 egg, beaten

Instructions:-------------Mix together all dry ingredients. Mix together wet ingredients then addto the dry ing. Mix with a fork just until moistened (do not overmix). Form into a ball and then flatten on a greased cookie sheet into acircle about 8" across. Cut into 8 or 12 wedges. Bake 12-15 minutes at425F. Cool on a rack. These freeze well in a plastic bag and can be

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reheated in the microwave. Wrap each one in a paper towel and zap forabout 30 seconds.

TREACLE SCONES

From: [email protected] (Melissa Rhoads Warden)

Source: May 1993 Bon AppetitMakes 8

Ingredients:------------2 cups all purpose flour1/4 cup firmly packed dark brown sugar1 1/2 tsp baking powder1/2 tsp baking soda1/4 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp salt1/2 cup dried currants1/4 cup (1/2 stick) unsalted butter2 Tb dark molasses (do not use blackstrap)3/4 cup buttermilkMelted buttersugar

Instructions:-------------Preheat oven to 425F. Sift flour, dark brown sugar, baking powder,baking soda, cinnamon, nutmeg, and salt into a large bowl. Add driedcurrants. Melt 1/4 cup unsalted butter with dark molasses in heavysmall saucepan over low heat. Combine molasses mixture with buttermilkand por into dry ingredients. Mix dough until just blended.

Gently knead dough on generously floured surface until smooth, about 20turns. Divide dough in half. Pat out each dough piece into 5-inchdiameter round. Cut each dough round into 4 wedges. Transfer doughwedges to ungreased cookie sheet, spacing 2 inches apart. Brush withmelted butter. Sprinkle with sugar. Bake until scones are just firm tothe touch, about 20 minutes. Serve scones hot.

WHEAT AND HERB SCONES

From: [email protected] (Sandra)

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Ingredients:------------1 1/2 Cup all purpose flour 1 1/2 Cup whole-wheat flour 1 Tbsp baking powder 1 tsp dry basil leaves 1/2 tsp dry oregano leaves1/2 tsp dry thyme leaves1/2 Cup butter or margarine2 large eggs1/2 Cup milk Instructions:-------------In a large bowl mix dry ingredients. Add butter, and cut into flourmixture with a pastry cutter. Beat eggs and milk to blend, and setaside 2 Tablespoons of egg-milk mixture. Add remainder to flourmixture, and stir until just evenly moistened. Scrape dough onto afloured board or surface and knead about 6 turns or until dough holdstogether. Divide dough in half. Pat each half into a 3/4 inch thickround, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x15 inch baking sheet. With a knife, cut each round not quite through,to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot orwarm, breaking along scores.

mara

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SconesFrom: [email protected] (Stephanie da Silva)

Date: Wed, 13 Oct 1993 18:05:23 GMT

From a hand written page from my Oz mum-in-law.

Measure 2 cups self-rising flour and 1/4 teaspoon salt. Rub in 2 level dessertspoons butter. Mix lightly to soft dough with 3/4 cup milk.Handle minimally to a slab 3/4" thick and cut into shape on floured board.Glaze with milk. Place close together on greased and floured tray. Bakein hot (400-450F) oven 12 - 15 minutes.

From a printout dated 4 Mar 91 of a recipe sent by Karen Hayward.

3 cups high grade flour4 1/2 teaspoons baking powder1/4 teaspoon salt25g (1 oz) butterabout 1 cup milk

Sift dry ingredients, rub in butter and mix to a soft dough with milk,knead on a lightly floured board, roll out, cut, place on lightly greasedand floured tray and bake in a hot oven 230C (450F) for 10-15 minutesor until golden brown.

To this basic recipe you can add sugar, fruit, cheese, etc.

Hints for making scones.

Sift baking powder, flour and salt.

Rub in butter thoroughly but quickly and lightly using the tips ofyour fingers, until mixture resembles breadcrumbs.

Mix in milk lightly and quickly, using a knife.

Make a soft dough.

Turn on a lightly floured board and knewad lightly.

Roll lightly to about 12-20mm (1/2 to 3/4 inch) thick. Cut into shapes.

The flour you use is important, use a flour with a high protein content.

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The recipe is made using a baking powder made with cream of tarter asthe main ingredient. If using a baking powder with a food phosphate asthe main ingredient, warm the milk slightly before use.

Mix lightly but quickly. Overhandling will result in a tougher product.

amyl

Scones

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Scones

From: [email protected] (Carol S. Cochrane)Date: 31 Aug 93 14:55:55 GMT

Here's the scone recipe I learned in Jr. High Home Economics class in Bermuda, so I figure it should be pretty authentic. I've hadgood success with it.

Ingredients:

2 cups flour 1/4 cup sugar3 tsp. baking powder 1/2 cup milk1/2 tsp. salt 1 egg (beaten)4 T. Crisco

Method:

Preheat oven to 450 degrees F. Lightly grease cookie sheet.Mix dry ingredients and sugar, then cut in Crisco.Combine beaten egg and milk. Add egg mixture to dry ingredients and mix until it forms a soft spongy dough.Place dough on a lightly floured board and knead lightly until smooth. Divide dough in half and shape each half into a 3/4 inch thick circle and score into 6 triangles. [See note.]Brush top with a little egg or milk to help it brown better.Place on tray and bake 10 to 15 minutes.

Variations:

Add 1/2 cup chopped dates, currants, raisins, or mixed peel.OR Add 1/2 cup grated cheese.[I think raisins are the most traditional addition. These should be added to the dry ingredients. If you forget (as I always seem to do), they can be kneaded in at the kneading stage.

Note: This is the original method. I found it difficult to get the center to cook thoroughly this way. Instead, I generally

Scones

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roll the dough out to 1/2 inch thick and use a biscuit cutter (or any round cookie cutter which is deep enough).

amyl

Scones

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Soft PretzlesFrom: [email protected] (Melissa Bruce, Special Projects Office)

Date: 17 Nov 1993 22:59:26 GMT

3 pkg. yeast3 3/4 cup warm water3 pinches sugar6 tsp. salt12-15 cups flour

Knead 10 minutes. Place in greased bowl and let rise until it doubles.

Make ropes 18 inches long and twist into pretzle shape.

Boil: 4 cups water 4 tsp. baking soda

Drop 3 pretzels in and boil 1 minute or until they float. Remove,drain, and place on cookie sheet. Sprinkle with coarse salt.

Bake @ 475 degrees for 12 minutes.

Can be frozen. Reheat when room temp @ 200 degrees for a few minutes (or frozen @ 350 degrees for 5 minutes)

amyl

Soft Pretzles

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SpaetzlesFrom: [email protected] (Eddie Van Huffel)

Date: Fri, 13 Aug 93 22:10:43 EDT

I have worked with a dozen recipe books and have combined all of their ideas into a simple recipe which has turned out rather simple. It is all based on 1 cup of flour

1 cup flour1 egg1/2 cup milk1/2 tsp salt

combine the dry ingredients (add nutmeg to taste if doing it for German Cooking, omit if for Hungarian)Add the milk and egg and let it form into a batter of sorts.

Meanwhile, have a wide pan of water with salt boiling.

Take the batter and put it into a spaetzle maker, or I used a french fry basket, and rubbed it with the bottom of a spatula to break it up.

When the spaetzles float, use a slotted spoon and put them into a colander. The above were used in sauer-braten, chicken paprikash, and fried in butter. It is another trump card hidden up my sleeve.

Hope that you like it.

mara

Spaetzles

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Two Spoon Bread RecipesFrom: Maggie [email protected]

Date: Fri, 23 Jul 93 13:39:23 EST

Both recipeswere taken (without permission) from The Complete Book of Breads.

Virginia Spoon Bread (6 servings)

1 cup cornmeal, white2 cups boiling water1/4 cup (1/2 stick) butter, melted1 tsp salt1 1/2 cups milk3 egg yolks4 egg whites, stiffly beaten

Preheat oven to 350 degrees. Stir the cornmeal gradually into the rapidlyboiling water. When the mixture is smooth, add butter, salt and stirin the milk. Remove from heat and stir in the egg yolks. Allow themixture to cool to warm (90-100 degrees). Meanwhile, beat the egg whitesto hold a peak. Fold into the mixture. Pour batter into the baking dish(one 1-quart baking dish, greased or buttered). It should come to nomore than 3/4 way up the sides. Level with rubber spatula. Bake in theoven until it is puffed and nicely browned. A knife blade slipped intothe bread will come out clean when it is done.

Remove bread from the oven. Serve immediately, and with a spoon.

Bacon Spoon Bread

1/2 lb fried bacon, in bits2 cups sharp cheddar,shredded3/4 cup cornmeal, yellow preferred1 1/2 cups cold water1/4 cup butter or shortening, room temperature2 cloves garlic, crushed1/2 tsp salt1 cup milk4 egg yolks4 egg whites, stiff beaten

Two Spoon Bread Recipes

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Beforehand, fry the bacon. Cut or chop into small bits. Shred the cheese.Preheat oven to 325 degrees. Stir cornmeal into the cold water in thesaucepan and place over medium heat. Bring to a bubbling boil, stirringconstantly. When it is thick-perhaps 60 seconds-remove from heat. Stirin the cheese, butter, garlic and salt. When cheese is melted pour inthe milk. Stir in egg yolks and add bacon bits. Beat egg whites stiff,and fold them into the batter. pour into the casserole or souffle dish(one 2-quart casserole or souffle dish, greased). Level the batter withrubber spatula. Bake in the oven for about 1 hour. The bread will benicely browned, high and puffy. Slip a knife blade into the center of thecasserole. If the blade comes out clean and dry, the spoon bread is done.If not, return to the oven for an additional 10 minutes. Remove breadfrom the oven. Serve while hot.

mara

Two Spoon Bread Recipes

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Swallowtail Houska

From: [email protected] (Dr. Albert Hybl)Date: 7 Sep 1993 15:36:19 -0400

Petrzel Houska (Parsley Bread) -- Swallowtail Twist

Cut about 2 cups of fresh parsley from your garden. Wash the parsley and place into a Cuisinart food processor and chopinto fine fragments. (This should produce 2/3 to 3/4 cup of choppedparsley.) Don't bother to remove the parsley from the Cuisinartbut change from using the chopping blade to the plastic mixing blade.

Stir 1 package of dry yeast in 1 cup of warm water that contains1 T. honey; let stand. Place 1/2 cup (1 stick) of Fleishmann'sSweet unsalted 100% Corn oil spread or equivalent shortening intothe microwave and heat (on low) until it becomes a soft liquid.Put 2 eggs into a bowl and beat until smooth in texture.

Into the Cuisinart, containing about 2/3 c. chopped parsley, add:

4 c. flour 1/2 t. dried rosemary 1 t. salt 1/2 t. dried basil 1/4 c. sugar 1 t. cinnamon 1/2 c. melted shortening (4 oz.) 2 T. honey 1 c. activated yeast mixture 2 whole beaten eggs

Proceed to mix until smooth, adding extra flour until the mixture is nolonger sticky. Transfer to a floured board, cover with towel and letthe dough rise (about 90 minutes) to double in bulk in a warm location.Punch down and divide the dough into five parts; roll each piece byhand into strips about 15 inches long. Braid three strips together andput on a greased cookie sheet. Beat one egg and brush the Houska wherethe strips cross. Twist together the remaining two strips and put ontop of the first layer. Cover and let rise about 45-60 minutes.

Brush the surface of the Houska. Bake for about 35 minutes at 325degrees F. When half done, brush again and rotate the pan. TheHouska should be nicely browned when done. Allow the SwallowtailHouska to cool before cutting.

amyl

Swallowtail Houska

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COLLECTION: RollsFrom: [email protected] (Micaela Pantke)

Date: Tue, 27 Jul 93 13:18:01 +0200

ContentsBest-Ever Yeast Rolls (Kelly Morrison)●

David's Sour Cream Rolls (Linda/BDT Burbank, CA)●

Refrigerator Potato Rolls (Linda/BDT Burbank, CA)●

French Fantan Rolls●

BEST-EVER YEAST ROLLS

From: [email protected] (Kelly Morrison)

Source: February 1990 edition of Southern Living magazine (page 108).Author: Susan Cheek of Montgomery, Alabama.

Ingredients:------------2 pkg dry yeast2/3 cup sugar, divided1 cup warm water (105-115 degrees F)1 tsp salt1/2 cup butter or margarine, softened1/2 cup shortening1 cup boiling water2 eggs, beaten6 - 7 cups all-purpose flour, divided

Instructions:-------------Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about5 minutes.

Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Coolslightly. Add dissolved yeast, stirring well. Add eggs and 3 cupsflour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place ina well-greased bowl, turning to grease top. Cover and let rise in awarm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until

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doubled in bulk.

Punch dough down; turn dough out onto a well-floured surface, and kneadseveral times. Shape into 2-inch balls, and place in 3 greased 9-inchround pans. Cover and let rise in a warm place (85 degrees F), freefrom drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen.

Note:-----I'm only posting the basic recipe: the original had a number ofvariations, including Sweet Yeast Braid, Sweet-Filled Yeast Loaves, andSweet Pinwheel Rolls. The article also gave recipes for a number offillings such as Cinnamon-Cheese Filling, Orange-Cheese Filling, andChocolate-Cheese Filling; and one topping, Sugar Glaze. Check themagazine (or one of the yearly cookbook compilations) if you'reinterested in them (you can usually get the Southern Living cookbooks onsale at bookstores for about $7.95, and IMHO, they're well worth themoney!).

REFRIGERATOR POTATO ROLLS

From: [email protected] (Linda/BDT Burbank, CA (aka BZ Baker@Lib))Ingredients:------------1 medium potato1 tbls active dry yeast1 tsp granulated sugar1/4 cup butter or margarine2 tbls shortening (melted)1/4 cup honey1 large egg1 1/2 tsp salt4-4 1/2 cups bread flour (I use Gold Medal brand)

Instructions:-------------Cook potato in boiling water to cover until tender. Drain and reserve1/2 cup of the liquid. Cool to between 105- to 115-degrees. Stir inthe yeast and sugar. Let stand 5 minutes.

Mash the potato to make 1/2 cup (after mashing) and put in mixing bowl. Add the butter, melted shortening, honey, egg, salt, yeast mixture and1-1/4 cups of the flour. Beat at medium speed for 2 minutes. Graduallystir in flour until dough is no longer sticky and feels silky smooth. I

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add about 3 cups of flour initially and add "sprinkles" of flour,kneading in between, until the dough is soft and silky feeling and nolonger sticky. Humidity plays a BIG part in breadmaking; on humid daysyou'll need more flour because the flour will have picked up moisturefrom the air...on dry days you'll need less flour. Trust your fingers,they'll tell you when the dough is "RIGHT". It'll take you about 6-8minutes. in 2 greased 8-inch round pans (DO NOT use larger pans or theones in the middle won't get good and done).

Cover and refrigerate up to 4 days. Cover and let rise in a warm place1-1/2 hours or until doubled.

Bake in a preheated 375-degree oven for 15-20 minutes, or until goldenbrown.

DAVID'S SOUR CREAM ROLLS

From: [email protected] (Linda/BDT Burbank, CA (aka BZ Baker@Lib))Ingredients:------------1/4 cup water, warm (105 to 110 degrees)1/4 cup margarine1 cup sour cream or plain yogurt (my fav)3 cup flour1 pkg active dry yeast2 tbls sugar1 tsp salt1 egg

Instructions:-------------Put in a small pan 1/4 cup water, warm (105 to 110 degrees) and 1/4 cupmargarine. Heat to melt margarine but do not boil, then add 1 cup sourcream or plain yogurt (my fav).

Heat until quite warm (110-120 degrees)

In a bowl mix together: 1 cup flour, 1 pkg active dry yeast, 2 tblssugar and 1 tsp salt.

Mix thoroughly - then pour liquid over and beat vigorously by hand orelectric mixer.

Add 1 egg and beat again vigorously. While beating add up to 2 cupsflour or until you get a dough stiff enough to handle. (dough should be

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soft, but no longer sticky--smooth as a babys' behind). Flour picks upmoisture from the air, so the day you make bread, the amount of flourcould vary quite a bit. Just add sprinkles" of flour toward the end andknead until the dough is no longer sticky and feels silky smooth.

Oil top of dough, cover bowl with plastic wrap and proof till nearlydouble (about 50 minutes to an hour).

Place dough on a floured board and pat out to about 1/2 thick and cutand shape as you wish. Let rise 15-30 minutes.

Bake at 375 degrees about 20 minutes. Butter the tops when they comeout.

Note: -----These can be turned in to "brown and serve" rolls and frozen and aregreat when you just need "one or two" rolls. Just bake until barely"ivory" in color cool and freeze. When you want to serve later, placein a pre-heated oven and bake till nicely browned.)

FRENCH FANTAN ROLLS

From: [email protected] (Linda/BDT Burbank, CA (aka BZ Baker@Lib))Ingredients:------------1 cup milk, scalded1/2 cup butter or margarine1/2 cup sugar (use 1/4 cup if you'd like)1 tsp salt2 tbls active dry yeast1/4 cup water (105 to 115-degrees -- use thermometer)4 large eggs, beaten1/2 tsp imitation butter extract (do not omit!)1/8 tsp lemon extract (optional)6 cups bread flour (approximately)1/4 cup butter, melted (optional)

Instructions:-------------Combine the milk, 1/2 cup of butter, sugar and salt in a saucepan. Heatuntil butter melts; cool until temperature is between 105 and115-degrees. It's very important that you use a thermometer. If themixture is too hot it'll kill the yeast, if it's not hot enough it won'tactivate the yeast.

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Dissolve the yeast in the water in a large bowl (or use a Kitchenaidmixer with a dough hook). Stir in the milk mixture, eggs, lemon extractand imitation butter extract. Gradually stir in the flour to make asoft dough (I added about 5 cups all at once and then sprinkled inenough flour until the dough Turn dough out onto a floured surface andknead until smooth and elastic (or use your KA mixer), about 5 minutes. The dough will be VERY soft...don't add too much flour.

Place dough in a well-greased bowl, turning to grease the top. Coverand let rise in a warm place free from drafts, 1 hour or until double inbulk. (Watch closely, it usually doubles in no time at all).

Punch dough down and divide in half. Turn dough out onto a lightlyfloured board. Now, you can either make Fantan rolls out of this (alittle tricky) or you can make any shape roll you'd like. Roll 3 roundwalnut-size balls and put them into your muffin tins or whatever you'dlike. If you'd like directions for making the fan-shaped rolls, let meknow and I'll post it--they're a bit of work, so I never make them. Besure to use LARGE muffin cups because this recipe makes HUGE rolls. Brush on additional butter if you'd like.

Cover and let rise in a warm place free from drafts for 30 minutes. Bake in a preheated 425-degree oven for 10-12 minutes.

mara

COLLECTION: Rolls



Zuchinni BreadFrom: [email protected] (Mostly Harmless)

Date: Thu, 15 Jul 1993 17:02:14 GMT

3 cups (750 mL) grated zucchini Combine.1 cup (250 mL) oil (salad)1 1/2 cups (375 mL) sugar3 eggs, beaten1 teaspoon (5 mL) vanilla

3 cups (750 mL) flour Sift in together, and stir to blend.1 1/2 tsp (7 mL) baking powder1 teaspoon (5 mL) baking soda1 1/2 teaspoon (8 mL) cinnamon1 teaspoon (5 mL) salt1/2 teaspoon (3 mL) ginger

1 cup (250 mL) chopped nuts Add, and beat 4 minutes. Place in 1 cup (250 mL) raisins greased loaf pan and bake 1 hour at 350F

This recipe freezes well.

Also, did you know that grated zucchini freezes very well?

mara

Zuchinni Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/zuchinni-bread.html [12/17/1999 10:42:37 AM]


High Altitude Zucchinni BreadFrom: [email protected] (Denise A. Hunter)

Date: Sat, 28 Aug 1993 03:05:31 GMT

7000 feet okay?

I prefer to make this as two small loaves, but one large one just takesa little longer to bake.

1 cup sugar, divided2 teaspoons cinnamon2 eggs1/2 cup vegetable oil1/2 cup yogurt1 teaspoon vanilla1 cup grated zucchini1 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt

Grease loaf pans. Dust with mixture of 2 tsp. of sugar and cinnamon.Beat together eggs, remaining sugar, oil, yogurt, and vanilla. Stir inremaining ingredients and mix well. Cook in 350 deg. oven for 60 - 70minutes or until it passes the clean toothpick test. Let stand 10minutes before removing from pan.

mara

High Altitude Zucchinni Bread

http://www.cs.cmu.edu/~mjw/recipes/bread/hi-alt-zuc-bread.html [12/17/1999 10:42:48 AM]


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Bread, Pancakes, Biscuits & Muffins