BARA BRITH ( SPECKLED BREAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Dried fruit
8 oz Dark brown sugar
1/2 pt Strong hot tea
10 oz Self-raising flour
1 Egg

This is Wales’ traditional rich fruit bread. South
Wales makes it with baking powder; Northerners prefer
yeast as the raising agent. Either way it’s delicious.

Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from
the teapot (this gives a good strong colour). Next
day, sieve the flour and fold it it into the fruit.
Mix in the lightly beaten egg. Line a small loaf-tin
with buttered paper then tip in the mixture, smoothing
it well into the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for
1 1/2 hours. Cool and store for at least 2 days in a
tin so that it matures moist and rich. Traditionalists
say you should never butter the Bara Brith, but
Dorothy says do, as it’s lovely that way.

Source: Elisabeth Luard in “Country Living” (British),
April 1989.

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CARROT-APPLE SAUCE MUFFINS

Recipe By :WELL-STOCKED PANTRY SHOW#ND7038
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon ground cardamom
3 eggs
2/3 cup firmly packed light or dark brown sugar
2 teaspoons vanilla extract
1/3 cup vegetable oil
2 cups applesauce
3 cups grated carrots
1 cup raisins
Grated peel (no white attached) of 2 oranges

Preheat the oven to 350 degrees F. Lightly spray muffin tins with cooking
spray containing flour.

In a large bowl, sift together the flour, whole wheat flour, baking powder,
baking soda, salt, cinnamon, nutmeg, and cardamom. In a medium bowl,
combine the eggs, brown sugar, and vanilla, mixing well. Stir in the
vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the
flour and mix just until incorporated. Pour into the prepared muffin tins
and bake until a tester inserted comes out clean, about 20 minutes. Cool 10
minutes on a wire rack, then invert and cool completely.

Makes 18 large or 36 small muffins

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BANANA RAISIN WALNUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
1 c +2 T. flour
1/2 c Nonfat dry milk powder
1/4 c Brown sugar — firmly packed
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Baking soda
1 c +2 T. buttermilk
1 Egg — lightly beaten
1/4 c Less 2 t. vegetable oil
2 tb Sweet whipped butter, melted
1 Banana — ripe, mashed
1/2 c Golden raisins — plumped
1 oz Walnuts — chopped

Preheat oven to 400. Spray 12 muffin cups with
nonstick spray. In medium mixing bowl cmbine flour,
milk powder, sugar, baking powder, baking soda and
nutmeg; stir to combine and set aside. In small bowl,
combine buttermilk, egg, oil, and butter and stir
until blended; stir in dry ingredients. Add banana,
raisins, and walnuts and stir to combine (mixture will
be lumpy). Fill each baking cup with an equal amount
of batter and bake for 15 minutes (until golden brown
and a toothpick inserted in center comes out dry).
Transfer muffins from pan to wire rack and cool. Makes
12 servings, 1 muffin each. One muffin equals 1/4
protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30
optional calories. From WW Meals in a Minute Cookbook.
Formatted by Joyce Burton..PDPP83A.

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PANNEKOEKEN (DUTCH PANCAKES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ÿÿÿÿÿÿÿÿÿ

Ingredients:

500 gr wheat flour 1 l milk 4 medium eggs 1 tsp salt
1 tblsp oil 1 tsp sugar
It can be hand mixed or put in a blender. For a
blender, combine all ingredients and blend. Hand
method: Put flour in a bowl, make a little hole 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 is smooth and
not lumpy. The pancakes should be baked in a large
wide frying 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 in
some batter (about 2 or 3 tabelspoons) and bake. Turn
the pancake when the upper surface is dry and bake the
reverse side for approx. the same amount 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 pancake after it’s baked.

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

Apple pancakes the same : first bake some fine chunks
of apple and pour over the batter. These pancakes are
great with applesyrup, but I’m not sure that’t
available in the States. Normal syrup or sugar and
cinnamon will do as well I reckon.

My favourite is a pancake with bacon and salami and
syrup, but I think that’s an acquired taste.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%

From: nmegna28@ursa.calvin.edu (Nancy Megna)

Source: Good Houskeepong Cookbook
Converted by MMCONV vers. 1.40

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BAKED SAMOSA LOGS WITH FRUIT-SWEETENED TOMATO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LOGS—–
8 c Cauliflower — diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 t Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro, fresh — chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil
-for brushing
—–CHUTNEY—–
2 ts Virgin olive oil
2 tb Ginger root — freshly grated
1/2 tb Jalapeno pepper — minced
1 t Cumin seeds — crushed
1/2 tb Coriander seeds — crushed
5 1/2 c Tomato puree
2 c Tomatoes — diced, with juice
1/2 c White grape juice
Salt and pepper to taste

Logs: Steam cauliflower in a large pan for 10 minutes.
If using frozen peas, defrost; addpeas and steam for 3
more minutes. Transfer cauliflower and peas to a bowl
and add coconut, curry powder, cayenne or paprika,
cilantro, lemon juice and salt. Toss to mix. Allow
mixture to cool slightly and divide into 12 portions,
about 1/2 cup each.
Place one chapati on a work surface and brush
lightly with water. With your hands, shape a portion
of the vegetable mixture into a log. Place about 1 1/2
inches from the botom edge of the chapati. Roll
chapati halfway, fold in sides, then finish rolling
into a log. Place on a baking sheet, seam side down.
Repeat processwith remaining chapatis.
Preheat oven to 375 degrees. Spray or brush samosas
lightly with o8il. Bake for 15 to 20 minutes, until
crisp and golden. Cut each samosa in half. Makes 24
logs; serves 8. Serve with fruit-sweetened tomato
chutney.
Hints: Samosas can be made a day ahead of time and
baked just before serving. If you can’t find chapatis,
you can substitute flour tortillas (either white or
whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger,
pepper, and cumin and coriander seeds. Cook until
fragrant, about 1 to 2 minutes. Add remaining
ingredients and bring mixture toa boil. Reduce heat an
simmer, uncovered, for 35 to 40 minutes. Makes about 1
1/2 cups.
Hints: Chutney can be made up to 2 ays before
serving. Store in the refrigerator.
If you double the recipe, increase cooking time by
15 minutes. If you freeze the chutney, season with
salt and pepper before serving. Per serving (3 logs +
3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g
carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source:
Vegetarian Times, July 93/MM by DEEANNE
Submitted By DONW1948@AOL.COM On 30 OCT 1995 115833
~0600

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Title: Boston Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1

1 c Flour; whole wheat
1 c Corn meal
1 c Flour; white
3/4 c Molasses
2 tb Butter
1 ea Egg
1 ts Salt
2 ts Baking soda
2 c Milk; sour – thick
1 c Raisins

Mix or sift dry ingredients, add beaten egg, melted butter, molasses
and sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove
from tins, brown in oven for 10 minutes. I use 1 lb. baking powder
cans for molds when using bread for sandwiches.

Source: Mrs. S. P. Mason, Carlile Grange, Lorain County, OH
—–

CORNMEAL MUFFINS, JOYCE’S

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 c Cornmeal
2 tb Sugar
4 ts Baking powder
1 t Salt
1 Egg
1 c Milk
2 tb Melted butter or margarine

Sift to-gether flour, cornmeal, sugar, baking powder
and salt. Add beaten egg and milk, mix well and add
melted butter or margarine. Put into greased muffin
pans and bake in 400 F oven 20 -25 min

– – – – – – – – – – – – – – – – – –

GRAPE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Blue Cornmeal
1 c AM Whole Wheat Pastry Flour
2 ts Non-alum baking powder
1/4 ts Sea salt (optional)
1/4 ts Nutmeg
1/2 c Chopped nuts
1 Egg — beaten or egg
replacer
1 tb AM Unrefined Vegetable Oil
3 tb Natural sweetener
1/4 c Plain yogurt
1 1/4 c Grape juice
1 t Lemon extract

Combine dry ingredients, and mix in nuts. In a
separate bowl, mix liquid together, then combine with
dry ingredients. Batter will seem thin but it will
thicken. Pour batter into 12 oiled muffin tins, 2/3
full. Bake at 425 F. for 15 minutes. Cool before
serving. This recipe can also be used to make
pancakes.

Source: Arrowhead Mills “Blue Cornmeal Recipes”
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias

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YELLOW SQUASH CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Margarine
4 Yellow summer squash — sliced
1 Onion — medium, chopped
4 oz Green chilies — (1 can); chop
10 Saltine crackers — crushed
Salt pepper to taste
1 1/2 c Cheddar cheese — shredded

In a skillet, melt margarine over medium heat. Saute squash and onion until
crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and
pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese. Bake at
350 degrees for 15-20 minutes.

– – – – – – – – – – – – – – – – – –

Title: American Kitchen Measurement Equivalents
Categories: Hints/info
Yield: 1 Servings

——————————–MEASUREMENTS——————————–

Note: British spoons are slightly larger than American
1 British tablespoon equals 4 American teaspoons

: 1 ds = 2 to 4 dr -or less than 1/8 ts
: 1 pn = Amount you can pick up between thumb and forefinger
: 1/4 ts = 1-1/4 ml
: 1/2 ts = 2-1/2 ml
: 1/3 ts = 1-2/3 ml
: 3/4 ts = 3-2/3 ml
: 1 ts = 6 ds, 5 ml
: 2 ts = 10 ml, 2 cl
: 3 ts = 1 tb, 1/2 fl, 14-3/4 ml
: 4 ts = 1/2 British fl, 1 British tb
: 5 ts = 1/2 British fl
: 2 tb = 1/8 c, 1 fl, 29-5/8 ml
: 3 tb = 1 British fl, 44-1/3 ml
: 4 tb = 1/4 c, 2 fl, 1 British fl, 60 ml
: 5-1/3 tb = 1/3 c, 78-7/8 ml
: 6 tb = 3/8 c, 3 fl
: 8 tb = 1/2 c, 4 fl, 118-1/3 ml, or 1 regular teacup
: 10-2/3 tb = 2/3 c, 157-3/4 ml
: 12 tb = 3/4 c, 177-1/2 ml
: 16 tb = 1 c, 8 fl, 250 ml
: 1/2 fl = 3 ts, 1 tb, 14-3/4 ml
: 1 fl = 2 tb, 1/8 c, 29-5/8 ml
: British liquid ounce is 1.04 times the American ounce
: (It takes 4 US tablespoons to equal 1 British ounce)
: (It takes only 3 British tablespoons to equal 1 American ounce)
: 1-1/2 fl = 1 jigger
: 2 fl = 4 tb, 1/4 c, 59-1/8 ml
: 4 fl = 1/2 c, 1 gill, 118-1/3 ml
: 6 fl = 3/4 c, 177-1/2 ml
: 8 fl = 1 c, 250 ml
: 1/4 c = 4 tb, 2 fl, 59-1/8 ml
: 1/3 c = 5-1/3 tb, 78-7/8 ml
: 1/2 c = 1 gill, 8 tb, 4 fl, 118-1/3 ml
: 2/3 c = 10-2/3 tb, 157-3/4 ml
: 3/4 c = 12 tb, 177-1/2 ml
: 1 c = 8 fl, 1/2 pt, 250 ml
: 2 c = 16 fl, 1 pt, 473-1/8 ml
: 4 c = 32 fl, 2 pt, 1 qt, 946-1/3 ml, .946 l
: 1 pt = 2 c, 16 fl, 1/2 qt, 473-1/8 ml
: British pint = 20 British ounces, American = 16 American ounces
: Liquid pint weighs 1 lb except in England it weighs 1-1/4 lb
: 1 qt = 4 c, 32 fl, 1/4 ga, 946-1/3 ml, .946 l
: British quart = 40 British ounces, American = 32 American ounces
: 4 qt = 128 fl, 1 ga, 4.25 l
: 8 qt = 2 ga, 1 peck, 7-5/8 l
: 4 peck = 1 bushel
: 1-1/4 ml = 1/4 ts
: 2-1/2 ml = 1/2 ts
: 1-2/3 ml = 1/3 ts
: 3-2/3 ml = 3/4 ts
: 5 ml = 1 ts, 6 ds
: 10 ml = 2 ts
: 14-3/4 ml = 1 tb, 1/2 fl, 3 ts
: 29-5/8 ml = 2 tb, 1 fl, 1/8 c
: 44-1-3 ml = 3 tb
: 59-1/8 ml = 1/4 c, 2 fl, 4 tb
: 78-7/8 ml = 1/3 c, 5-1/3 tb
: 118-1/3 ml = 1/2 c, 4 fl, 8 tb
: 157-3/4 ml = 2/3 c, 10-2/3 tb
: 177-1/2 ml = 3/4 c, 12 tb
: 250 ml = 1 c, 8 fl
: 473-1/8 ml = 1 pt, 2 c, 16 fl
: 946-1/3 ml = 1 qt, 2 pt, 4 c, 32 fl
: 1 l = 1.06 qt
: 4.25 l = 1 ga, 128 fl, 4 qt
: 7-5/8 l = 2 ga, 8 qt, 1 peck
: Source: Condensed from various sources; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 04-12-96

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