Mom's Oatmeal Bread (leyendecker)
Ingredients & Directions 2 pk Dry yeast 1 c Warm water 1 1/2 c Boiling water 1 c Old-fashioned oatmeal 1/2 c Light molasses 2/3 c Shortening 1 tb Salt 2 Beaten eggs 6 1/2 c Sifted flour (part whole -wheat if preferred) 1 Egg white 1 tb Water Additional oatmeal From Mrs. Ruben Leyendecker 1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make a soft dough. 2. Turn out onto lightly floured surface, cover and let rest 10 minutes. Knead until smooth, about 10 minutes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased 8-1/2×4-1/2×2-1/2″ loaf pans with 2 tablespoons of rolled oats in each pan. 3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350’F. for 40-50 minutes. Cover with foil or brown paper after baking 15 minutes if tops are getting too brown. Yields 2 Servings
Midget Pineapple Coffee Cakes-mix
Ingredients & Directions 2 c Bake it all mix 1 Egg 1/3 c Granulated sugar 1/3 c Milk TOPPING- 1/3 c Bake it all mix 1/3 c Brown sugar — packed 1/2 ts Ground cinnamon 1 c Pineapple tidbits — Drained Break egg into bowl and beat slightly. Add sugar and milk and mix well. Add 2 cups of Mix gradually. Beat until blended. Rub muffin cups well with shortening, or use paper liners in muffin pan. Fill 1/2 full. Make topping by combining 1/3 cup Mix, brown sugar, and cinnamon. Spread pineapple tidbits over batter. Sprinkle topping over pineapple. Bake in a 400 F. oven 15 to 20 minutes. Serve warm. Yield: 12 Pineapple coffee cakes Yields 12 Servings
New York Rye Bread
Ingredients & Directions 1 Text Only Notes: Tastes just like purchased New York rye. INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 cup+2 Tbsp 1 cup+2 Tbsp vegetable oil 1 1/3 Tbsp 1 Tbsp honey 2 Tbsp 1 1/2 Tbsp salt 1 tsp : 3/4 tsp caraway seeds 2 2/3 tsp 2 tsp rye flour 1 1/3 cup 1 cup bread flour 2 1/3 cup 1 3/4 cup nonfat dry milk 1/4 cup 3 Tbsp yeast 2 1/2 tsp 1 1/2 tsp Yields 6 servings
Banana Blueberry Bread
Ingredients & Directions 1 3/4 c Sifted flour 2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/3 c Butter 2/3 c Sugar 2 Eggs 1 c Bananas, mashed 1 c Blueberries Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool. Yields 1 servings
Cranberry Crumb Coffee Cake
Ingredients & Directions 1 1/2 c All-purpose flour 1/2 c CREAM OF WHEAT Cereal (1/2; -2 1/2,10 minute stovetop -cooking) 1 tb DAVIS Baking Powder 1 ts Ground cinnamon 1/2 c Sugar 1/4 c FLEISCHMANNS Margarine; -softened 1/2 c EGG BEATERS Healthy Real Egg -Product 1/2 c Skim milk 1/2 c Apple juice 3/4 c Frozen cranberries; coarsely -chopped —Crumb Topping— 1/3 c Flour 2 tb Sugar 2 tb Cream of wheat cereal (1/2;2 -1/2 or 10 minute stovetop -cooking) 1 ts Cinnamon 1 tb Fleischmann’s margarine; -melted 1 tb Apple juice Powdered Sugar Glaze -optional Preheat oven to 375-F In medium bowl, combine flour, cereal, baking powder, and cinnamon; set aside. In large bowl, with electric mixer at medium speed, beat sugar and margarine until creamy. Beat in egg product. Blend in flour mixture alternately with milk and apple juice; beat 2 minutes at medium speed. Fold in cranberries. Spread batter into greased 9-inch round cake pan; top with Crumb Topping. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan. Serve warm or cooled drizzled with Powdered Sugar Glaze if desired. Crumb Topping: Mix flour, sugar, CREAM OF WHEAT Cereal,cinnamon. Stir in melted FLEISCHMANNS Margarine and apple juice until crumbly. Yields 8 Servings
Deep Chocolate Cupcakes Ww
Ingredients & Directions 6 lg Prunes 1/2 c Cocoa powder, unsweetened – pitted 1 1/2 ts Baking powder 3 lg Egg whites 1/4 ts Baking soda 1 1/2 ts Vanilla extract 1/4 ts Salt 18 tb Flour, all-purpose 1 1/2 tb Sugar, powdered 3/4 c Sugar, granulated Preheat oven to 350F. Line 12 2-3/4″ muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] Yields 12 servings
Cornbread Taco Bake #1
Ingredients & Directions FILLING 1 1/2 lb Ground turkey breast; cooked 1/2 c Bell peppers; chopped 1/2 c Onions; chopped 1 pk Taco seasoning mix 1/2 c Water 2 1/2 c Frozen corn; thawed 1 cn (8-oz) tomato sauce TOPPING 1 Box (8.5-oz) corn muffin mix From: matejka@bga.com (Anita A. Matejka) Date: Tue, 6 Feb 1996 19:35:36 -0700 Recipe FROM “Quick & Easy Casseroles” I made this for our dinner tonight. It is very good, however, the next time I make it I’ll use leftover white turkey meat instead of ground turkey breast. Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, combine turkey, bell peppers, and onions in a skillet. Cook until turkey is longer pink and vegetables are tender. Add taco seasoning mix, water, corn, and tomato sauce. Pour mixture into prepared dish. Meanwhile, to prepare topping, make corn muffin mix according to package directions. Spoon corn muffin batter around edge of turkey mixture. Bake, uncovered, for 20 minutes or until corn bread is done. Per serving: 308 Calories; 9g Fat (26% calories from fat); 20g Protein; 37g Carbohydrate; 50mg Cholesterol; 667mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 8 Servings
