* Exported from MasterCook * Whole Wheat Muffin Mix, Basic (W/variations) Recipe By :roseanne.brown@Juno.com (roseanne m brown) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Warm Water 2 Tbsp Honey 1 1/2 Tbsp Dry Yeast 2 Tbsp Oil 1 Tsp Salt 3 cups Whole Wheat Flour 1/2 cups White Flour Combine water, honey and yeast and let stand until bubbly, about 5-8 minutes. Then stir in well the remaining ingredients. Oil muffin tins. Fill 2/3 full with batter. Or drop by large spoonfuls onto oiled cookie sheet. Let rise 10 minutes. Bake at 350F. for 30-35 minutes. Or place in oiled 8X8" pan, let rise 15 minutes. Bake at 350F. for 45-50 minutes. Variations: Use the basic muffin mix just as is along with any of these additions. When recipe reads to leave out certain items, this pertains to the basic mix. SOY, MILLET OR BUCKWHEAT - 1/2 cup soy, millet or buckwheat flour (leave out white flour). RAISIN ORANGE - 3/4 cup raisins and 1 tablespoon dried orange peel DATE BRAN - 1/2 cup oat or wheat bran and 2/3 cup dates BLUEBERRY - 1 1/2 cup blueberries, 1/4 cup SWEETENER, 1 teaspoon vanilla (leave out 1/2 cup water). PINEAPPLE - 20 ounce can crushed pineapple, well drained, 2 tablespoons SWEETENER, 1 teaspoon vanilla (leave out 1/2 cup water). BANANA NUT - 2 c mashed banana, 1/2 c chopped NUTS OR SEEDS (leave out 2/3 cup water). JAM - 3/4 cup dried fruit jam. After filling muffin tin, drop 1/4 to 1 teaspoon jam on top of batter and let rise 10 minutes. CORNBREAD - 1 3/4 cup corn meal, 3/4 cup white flour, 1 tablespoon oil (leave out 1/2 cup water and 2 1/2 cups of the whole wheat flour. BARLEY, RICE OR OAT - 1 cup barley, rice or oat flour (leave out white flour and 1/2 cup of the whole wheat). CRANBERRY, CARROT, ZUCCHINI OR APPLE - 1/2 cup honey, 1/2 cup chopped NUTS OR SEEDS, 1 1/2 teaspoon coriander, 1 1/2 teaspoon dried orange peel, 1 1/2 cup cranberry, briefly blended or 2 cups carrot, zucchini or apple, grated, 2 teaspoons vanilla. CHEESE - 2 cups cheese sauce, (separate recipe) and leave out 2/3 cup water CARAWAY RYE - 1 c rye flour, 2 tablespoons molasses, 1 1/2 teaspoon caraway seed (leave out 1/2 cup whole wheat flour, the white flour and honey). >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Orange Scones Recipe By :Vegetarian Times, May 1998 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Oil 1 1/2 cups Flour -- Unbleached 1/2 cups Whole Wheat Flour 2 Tbsp Brown Sugar 1/2 Tsp Baking Soda 2 Tsp Baking Powder 4 Tbsp Lowfat Margarine -- Or Butter, Cut Into Small Pieces 2/3 cups Unsweetened Applesauce 2 Tbsp Finely Chopped Orange Zest 1/3 cups Raisins 1/3 cups Buttermilk Granulated Sugar -- For Sprinkling This recipe can be a springboard for creativity, providing a basic dough to which you can add lemon, blueberries or dried cranberries. Preheat oven to 400F. Lightly coat a baking sheet with cooking spray. In med bowl. mix both flours, brown sugar baking soda and baking powder. Using a pastry blender or two knives, cut in margarine or butter until mixture resembles coarse meal. Stir in applesauce, orange zest, raisins and just enough buttermilk to form a stiff dough. Turn dough out onto a lightly floured surface. With floured hands, pat dough to 3/4" thickness. Using a 2" round cookie cutter, cut out circles of dough. Put scones on prepared baking sheet, brush tops with buttermilk and sprinkle with granulated sugar. Bake until golden, about 15 min. Serve warm or at room temp. Makes 12 scones LACTO >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wingo's Treats Recipe By :DM Walter Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups White wheat Flour 1/2 cup All-purpose flour 1/3 cup Cornmeal -- * 1/2 cups Oat flakes -- * 2 tablespoons Non-instant dried milk -- * 1/3 cup Wheat germ -- * 1 teaspoon Vogue Veg or Chicken Base Inst. stock -- * 1 1/2 tablespoons Cracked flax seed -- * see note 2 tablespoons Brewers yeast flakes -- * 2 tablespoons Kelp -- * see note 1 teaspoon Garlic granules -- * 1 1/2 tablespoons Powdered whole egg -- * -- or 1 lge. Fresh 1 tablespoon Sucanat -- * -- or Molasses 1/2 cup Parsley 6 ozs Water 2 tablespoons Canola oil 1 1/4 teaspoons Active dry yeast Water, oil, molasses to ABM. Add flour, yeast. Start machine KNEAD cycle to mix and add Other * Ingredients. Make adjustments for Water or Flour. Knead for APROX 15 minutes. Remove shortly after rise cycle begins or remove and rest dough for 15 min. Roll out on oiled surface aprox. 1/4" and cut biscuits. Bake 45 min (convection oven) 1 hr conventional oven. 300F. Cool for a few hours /overnight. >From: Donna Walter - - - - - - - - - - - - - - - - - - - NOTES : These don't bake hard like commercial. Variations/additions such as 2T Peanut Butter are OK. I think this is the best of my research and it was developed because of the good mix for the ABM in KA Bakers Catalog my dog's first homemade. If this becomes a routine, you will learn how to do it well. Streamline by preparing containers of * ingredients for refrigerator -- ready to add flour and other ingredients to mix biscuits. I crack flax seeds in coffee grinder. Or mortar/pestle. Whiz the dry kelp strips in food processor to chop. Or soak and chop. Judging dough: The machine should not strain but this can be a strong dough. How tough is it to cut? or how stuck to the cutting board? your future guide to wet/dry. I do measure, but not always precisely. Both conditions and the Dog are very forgiving. * Exported from MasterCook * Winter Squash Rolls Recipe By :Jane Brody's Good Food Gourmet Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Active dry yeast 1 Tbsp Sugar 1/4 cups Warm water 1 cups Raisins 1 cups Skim Milk -- Or Lowfat 1% Milk, Scalded 1/4 cups Butter -- (1/2 Stick) -- melted and cooled 1 cups Pureed winter squash 1/3 cups Firmly Packed Light Brown Sugar 1 Egg White -- And 1 Egg -- Lightly Beaten 1 Tbsp Grated lemon rind 1 Tsp Salt -- Optional 1/4 Tsp Cinnamon 1/4 Tsp Ginger 1/8 Tsp Mace 2 cups Whole wheat flour 4 cups All-Purpose Flour -- Approx 1 Egg Lightly Beaten For Glaze In mixing bowl, dissolve yeast in water and sugar. In a saucepan, scald the milk with the butter. Turn off heat and add raisins if desired. Let the milk mixture cool, then mix in the squash. When milk mixture is cooled to lukewarm (baby bottle temperature), mix into yeast with brown sugar, beaten egg white and whole egg, lemon rind, salt, cinnamon, ginger, and mace. Add 2 c whole wheat flour, then enough white flour to make a workable dough. Turn out onto a floured board and knead about 8 minutes, until dough is smooth and elastic, adding all purpose flour as needed to prevent sticking. Place the dough in a greased bowl, then turn to coat the top. Cover bowl with a wet towel and set in a warm, draft-free place to rise until double, about 1 1/2 hours. Punch down the dough, turn back onto the floured board, and divide in half. Form each half into 12 balls, and place on a 2 greased baking sheets. Cover with moist towels and set in a warm place to rise for 1 hour. Preheat oven to 375 degrees. When rolls have risen to double, lightly brush with the beaten egg and bake for 15 minutes or until rolls are golden brown. Cool on sheets for 5 minutes, then remove to a rack to finish cooling. These rolls freeze well. Makes 24. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yammy Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp ground cinnamon 3/4 cup light brown sugar 1/4 cup sugar 1/2 cup skim milk 1 can yams -- (15-oz) drained and mashed 1 tbsp grated orange rind 1/3 cup orange juice 1 large egg 1 large egg white 1/3 cup canola oil 1 tsp vanilla extract Preheat the oven to 400 degrees. In large bowl, combine together the flour, baking soda, baking powder, cinnamon, brown sugar and sugar, mixing well. In another bowl, combine together the milk, mashed yams, orange rind, orange juice, egg, egg white, oil and vanilla. Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray. Bake for 20 to 25 minutes or until the muffins are done. Makes 18 to 20 muffins. Recipe from http://www.culinary.net/cgi-bin/security.cgi?consumerrecipekidspointers#yammy >From: JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : These muffins sound good for a breakfast treat. I came across the recipe at culinary.net on their New Years Page for sweet potato recipes. The complete url is at the end of the recipe. Kids love these sweet muffins and they are full of nutrition. Yam muffins can be a delicious treat year-round. * Exported from MasterCook * Yogurt Biscuits Recipe By :Taste of Home Oct/Nov '98 Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 2 tablespoons flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 2 tablespoons margarine -- chilled 1/2 cup nonfat yogurt 1 teaspoon sugar 1/2 teaspoon skim milk Combine flour, baking powder, salt & baking soda. Cut in margarine until crumbly. Combine yogurt & sugar. Stir into the dry ingredients just until moistened. Turn onto a floured surface & knead 4-5 times. Place on a baking sheet that has been sprayed with Pam. Pat into a 6 x 4 inch rectangle. Cut into 6 square biscuits but do not separate biscuits. Brush tops with milk. Bake at 450F for 12-15 minutes or until golden brown. Serve warm. Nutritional info per biscuit: 134 calories, 4 g fat, trace cholesterol, 429 mg sodium >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The biscuits are lower in fat than many recipes but have a nice texture & stay moist. The recipe shows 2 lines of flour. That is not an error. Lavon * Exported from MasterCook * Zelniky (Crispy Czech Bread) Recipe By :Best of the Midwest by Linda and Fred Griffith Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers & Flatbreads Daily Bread Mailing List Hand Made International Breads Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sauerkraut -- undrained 1/2 cup vegetable shortening 1 3/4 cups flour caraway seed -- optional Put sauerkraut and its liquid in a large mixing bowl. Add the shortening and blend well. Add the flour, mixing carefully with your fingers. Gather into a ball. Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick. Cut into 2- x 4-inch strips with a sharp knife. Add caraway seeds if desired. Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown. If the zelnicky get too brown they become bitter. Remove immediately to a rack and cool. Serve as snack with beer and cheese or with soup. OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees. If using regular baking sheets, bake at 350F degrees. * INFO * Recipe from Schumacher's New Prague Hotel in New Prague, Minnesota; about an hour's drive from the Twin Cities. New Prague (rhymes with vague) is a small town with people who are mostly of Czech and German descent. John Schumacher trained at the CIA and was raised in the area. The restaurant was featured in Best of the Midwest: Recipes from Thirty-two of American's Finest Restaurants, by Linda and Fred Griffith (Viking, 1990: isbn 0670825654). They note that the restaurant has an old World charm and decor and is a very popular spot on weekends. >sent by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread, Grandmother's Recipe By :Kelly Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 cups Oil 1 1/2 cups Sugar 3 Med Zucchini 2 Tsp Vanilla 2 cups Sifted All-Purpose Flour 2 Tsp Baking Soda 3 Tsp Cinnamon 1 Tsp Salt 1 cups Raisins 1 cups Chopped Walnuts 1/4 Tsp Baking Powder Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Zucchini should be grated and well drained. Sift flour, baking powder, soda, cinnamon, and slat on wax paper. Sift into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into 8x5x3 inch loaf pans. Bake at 375F for one hour. Cool 10 minutes. Then remove and cool completely. Makes 2 loaves. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - -