03.08.10

A Norwegian Coffee Cake

Posted in Breads, healthy breakfast tagged , at 1:54 pm by admin

A Norwegian Coffee Cake

Ingredients
1cupbuttermilk
1/2cupmargarine
1teaspoonbaking soda
1cupsugar
3cupflour
1teaspoonvanilla
2 1/2teaspoonbaking powder
1eachegg
1teaspoonsalt

Directions:

Mix vanilla and egg, beat until mixed. Add the buttermilk and the soda and sift the dry ingredients into this. Add the rest of the ingredients, mix well. Put the container into the refrigerator and chill over night.

Take out and roll small pieces of the dough into long strips, then form them into a figure eight, (like a pretzel) put them back into the refrigerator for about an hour, when they have raised to approximately what looks to be the right height.

Bake in a 450 degree pre-heated oven for approximately 6 to 8 minutes. They should be a light brown before you remove them.

Notes:

-Refrigeration is one of the keys of “KRINGLA” making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use oatmeal, raisins, or whole wheat.

- You can fill them with your favorite filling, cream cheese, jelly, etc. You don need eggs or yeast. They are not too sweet. It is a coffee bread not like muffins, which are too sweet, and also do not have too many calories.

- You could use custard filling, or different flavored oils like pure orange oil, butterscotch, several berries types.

A snake lurks in the grass. — Virgil

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    Four Grain English Muffins

    Posted in Breads tagged at 1:04 am by admin

    Four Grain English Muffins

    4 c (to 4-1/2 c.) all purpose

    -flour 1 pk Active dry yeast

    1/2 c Whole wheat flour

    1/2 c Wheat germ

    1/2 c Quick rolled oats

    1 c Nonfat powdered milk

    3 tb Sugar

    2 ts Salt

    2 c Water

    1/4 c Oil

    1/4 c Cornmeal

    In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan, heat water and oil until very warm (120-130F.) Add to flour mixture. Blend at low speed until moistened; beat 3minutes at medium speed . By hand, gradually stir in enough remaining all-purpose flour to make a firm dough. Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. (30 minutes for quick rising yeast.) Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2 inch thickness. With biscuit or cookie cutter, cut into 3 inch circles. Place muffins on ungreased cookie sheets. Cover; let rise in warm place until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on each side until deep golden brown. Cool. To serve, split and toast. Source: Back of Red Star Yeast package Original Post Date: 18 July 1992

    From the point of view of the pharmaceutical industry, the AIDS problem has already been solved. After all, we already have a drug which can be sold at the incredible price of 8,000 an annual dose, and which has the added virtue of not diminishing the market by actually curing anyone. — Barbara Ehrenreich

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    03.07.10

    Armenian Cracker Bread

    Posted in Breads, healthy breakfast tagged , , at 5:24 pm by admin

    Armenian Cracker Bread

    1 pk Dry yeast

    1 1/2 c Warm water

    1 ts Salt

    2 c All-purpose flour

    2 c Whole wheat flour

    Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes.

    Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times

    The average man, who does not know what to do with his life, wants another one which will last forever. — Anatole France

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      Cheese & Pepperoni Bread - Pan-1

      Posted in Breads tagged at 4:10 pm by admin

      Cheese & Pepperoni Bread - Pan-1

      XKGR41A Don Fifield 2 1/4 c Bread flour

      1 tb Sugar

      1 tb Dry milk

      1 ts Salt

      1/4 c Pepperoni (1 oz); chopped

      1/4 c Provolone cheese (1 1/5 oz);

      -chopped 2 ts Parmesan cheese, grated

      1/2 ts Garlic powder

      1/2 ts Onion powder

      1/4 ts Oregano

      1 ts Olive oil

      3/4 c Water

      1 ts Dry yeast

      Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

      Much of the social history of the Western world over the past three decades has involved replacing what worked with what sounded good. In area after area - crime, education, housing, race relations - the situation has gotten worse after the bright new theories were put into operation. The amazing thing is that this history of failure and disaster has neither discouraged the social engineers nor discredited them. — Thomas Sowell

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      Apple-Hazelnut Muffins

      Posted in Breads tagged at 3:22 pm by admin

      Apple-Hazelnut Muffins

      1/2 c Hazelnuts, grounded in

      -blender to a coarse flour 1/2 c All-purpose flour

      2 tb Baking powder

      1/4 c Sugar

      1 Egg

      2 tb Unsalted butter, melted and

      -cooled 1/2 c Warm milk

      1 ts Vanilla extract

      1 pn Of salt

      1/2 c Chopped dried apples

      Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar. Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill 4 cups of a nonstick muffin pan (or regular muffin pan with paper liners) with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the center comes out clean. From the cookbook “Apples” by Robert Berkley

      The country needs and, unless I mistake its temper, the country demands bold, persistent experimentation. It is common sense to take a method and try it if it fails, admit it frankly and try another. But above all, try something. — Franklin Delano Roosevelt

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      03.06.10

      Date and Nut Bread

      Posted in Breads tagged at 2:16 pm by admin

      Date and Nut Bread

      1 c Dates; chopped

      1 c Water; boiling

      1 ts Soda

      1 c Sugar

      1 ea Egg; beaten

      2 c Flour

      1 ts Baking powder

      1/2 c Nut meats; chopped

      Add soda and boiling water to dates. Let stand and cool. Then mix with remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf bread pan. Note: No exact temperatur give. Moderate oven is 350 - 400 F. Source: Cora Van Allen, Bugby Grange, Astabula County, Oh : Mabel Purdy, Pleasent Grange, Knox County, OH

      Brevity is the soul of wit. — William Shakespeare

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      03.04.10

      Basic Muffins 4

      Posted in Breads tagged at 7:25 pm by admin

      Basic Muffins 4

      1 c Whole-wheat flour

      2 ts Baking powder

      1/4 c Honey

      2 c Water; or nut milk

      2 tb Applesauce

      1/2 ts Vanilla

      1 c Cornmeal

      Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

      If the camel once get his nose in a tent, the body will soon follow. — Saudi Proverb

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      Carrot-Spice Bread - Pan-1

      Posted in Breads tagged at 7:08 pm by admin

      Carrot-Spice Bread - Pan-1

      XKGR41A Don Fifield 2 1/4 c Bread Flour

      1 tb Dry milk

      1 ts Salt

      1 tb Butter

      1/4 c Carrots (1 oz); grated

      2 ts Allspice

      1 tb Honey

      3/4 c Water

      1 ts Dry yeast

      Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

      Never look down to test the ground before taking your next step only he who keeps his eye fixed on the far horizon will find the right road. — Dag Hammarskjld

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      Best Cranberry Muffins

      Posted in Breads tagged at 2:58 pm by admin

      Best Cranberry Muffins

      1/4 c Butter

      1 1/2 c Unsifted flour

      2 ts Baking powder

      1/2 ts Salt

      1/2 c Sugar

      1 lg Egg

      1/2 c Milk

      1 c Fresh cranberries

      2 tb Sugar

      1/4 ts Cinnamon

      Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon. Coarsely chop cranberries with knife. Generously butter a 12 cup muffin pan. In a small saucepan or skillet, melt butter; set aside to cool. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter. Add to flour mixture; stir quickly and lightly just until flour is almost dampened. Add cranberries; lightly stir in; do not beat. Using a large metal spoon, spoon batter into prepared muffin-pan cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each cup. Bake in a preheated 375~ oven until golden brown and a cake tester inserted in the center comes out clean - 20 to 25 minutes.

      If muffins are to be held 10 to 15 minutes before serving, tip them in the pan to prevent steaming and keep in a warm oven. To reheat cold muffins, place them in a covered pan or a closed paper bag in a preheated 350~ oven for 10 minutes.

      Friends do not live in harmony merely, as some say, but in melody. — Henry David Thoreau

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      03.02.10

      Benya Banana Fritters

      Posted in Breads tagged at 11:01 pm by admin

      Benya Banana Fritters

      - Pam Coombes RNCM95A - MM:MK VMXV03A 1 Package of yeast

      1 c Hot water

      Sugar 10 Very soft bananas

      3 tb Cinnamon

      2 tb Nutmeg

      2 1/2 lb Flour

      1 1/2 lb Sugar

      Grated rind, med. sz orange 1/4 ts Salt

      Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand to start rising process. Mash bananas throughly in large mixing bowl with yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix throughly and let stand overnoght. Mixture will rise and triple in amount. Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold. May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E. King (wife of the former governor (Virgin Islands)

      Humor is not a postscript or an incidental afterthought it is a serious and weighty part of the worlds economy. One feels increasingly the height of the faculty in which it arises, the nobility of things associated with it, and the greatness of services it renders. — Oscar W. Firkins

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