Foods Recipes

-Debbie Carson ...-1 1/2 lb. loaf- -OR- -1 lb. loaf- 5/8 cup milk 3/8 cup milk 1/4 cup potato water* 1/4

cup potato water* 3 cups all-purpose flour 2 cups all-purpose flour 1/3 cup plain mashed potato, 1/4 cup plain mashed potato, .. at room

temperature at room temperature 1 1/2 tsp salt 1 tsp salt 1 1/2 Tbsp sugar 1 Tbsp sugar 1 1/2 Tbsp butter 1 Tbsp butter 1 1/2 tsp active dry yeast 1 1/2 tsp active dry yeast Place the ingredients in the bread pan, insert it into the bread machine, select a light crust setting and press "start". * = From boiling the potato for the 1/3 (1/4) cup mashed potato. Courtesy, Debbie Carlson, Cooking Echo MM by Cathy Svitek

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 ts 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

1 c Sifted all-purpose flour

1 tb Baking powder

1/2 ts Salt

1/4 c Sugar

1 c Quaker Oats, uncooked

-- (quick or old-fashioned) 3 tb Vegetable oil

1 Egg; beaten

1 c Milk

Sift together flour, baking powder, salt and sugar into bowl. Stir in oats. Add remaining ingredients; stir only until dry ingredients are moistened. Fill greased medium-sized muffin cups 2/3 full. Bake in preheated hot oven (425 F.) about 15 minutes. Serve piping hot. FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped pitted dates or nutmeats with the oats. CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar, 2 teaspoons all-purpose flour, 1 teaspoon cinnamon and 1 teaspoon melted butter or margarine. Sprinkle over muffins before baking. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

2 c AM Whole Wheat Flour

2 ts Non-alum baking powder

1/2 ts Sea salt (optional)

1/2 ts Ginger

1 c Flaked unsweetened coconut

1/4 c AM Unrefined Vegetable Oil

1 Egg or egg replacer

2/3 c Buttermilk

1/2 c Unsulphured molasses

-OR- honey 1 ts Pure vanilla

In mixing bowl stir together flour, baking powder, salt, ginger and coconut. Mix liquid ingredients and add to the dry mixture until moistened. Fill well-greased muffin tins 2/3 full. Bake at 350 F. for 20-25 minutes.

(Yield: 24 small or 12 large muffins) Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

-Barb Day GWHP32A 1/4 c Better for Bread flour

3/4 c Wheat flour

1/3 c Instant nonfat dry milk

1 tb Cocoa; unsweetened

2 tb Sugar

2 tb Gluten

1 ts Salt

1/2 ts Instant coffee granules

1/8 ts Baking soda

1/2 c Walnuts or halved pecans

-broken 1 Egg

2 tb Canola;or veg. oil

1 tb Honey

1 ts Vanilla

1 c Apple juice heated with

4 tb Water

2/3 c Dates; chopped

1/3 c Chocolate chips

1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE CHlPS)

into the pan in the order listed. Select white bread and push "Start" (dough will seem overly soft at first). Add dates and chips at the "beep," 88 minutes into the cycle(33 min. for DAK Turbo II Great taste for everyone. With a dusting of confectioners' sugar, quarter- round slices of this scrumptious bread can double as "brownies." Shared by Barb Day