Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Orange-Coconut Brittle
about 48 pieces or 1-1/2 pounds
2 cups sugar
1 cup light-colored corn syrup
1 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons butter
1-1/2 teaspoons baking soda, sifted
1 cup coconut
1. Butter two large baking sheets; set baking sheets aside. Butter
the sides of a heavy 3-quart saucepan. In the saucepan combine sugar,
light corn syrup, shredded orange peel, orange juice, and the 2
tablespoons butter. Cook over medium-high heat to boiling, stirring
constantly with a wooden soon to dissolve sugar. This should take
about 5 minutes. Avoid splashing mixture on sides of saucepan.
Carefully clip the candy thermometer to side of saucepan.
2. Cook over medium-low heat, stirring frequently, until thermometer
registers 295 degree F, hard-crack stage. Mixture should boil at a
moderate, steady rate over entire surface. Reaching hard-crack stage
should take about 25 minutes.
3. Remove saucepan from heat; remove candy thermometer from saucepan.
Quickly sprinkle the sifted baking soda over the mixture, stirring
constantly. Immediately pour mixture onto prepared baking sheets;
sprinkle with coconut.
4. If desired, stretch the candy by using two forks to lift and pull
the candy as it cools. Pull gently to avoid tearing the candy. Cool
completely. Break candy into pieces. Store tightly covered. Makes
about 48 pieces or 1-1/2 pounds.
Make-Ahead Tip: Up to 1 month ahead prepare brittle. Store in a cool
dry place in a tightly covered container.
From Better Homes and Gardens
http://groups.yahoo.com/group/Candy-Recipes/
Apple Bake
2 large baking apples, peeled and cored
3 tablespoons butter
1/4 cup quick rolled oats
1/4 to 1/2 cup firmly-packed brown sugar
Ground cinnamon
Preheat oven to 350 degrees F. Slice apples into thick
slices.
In your cast-iron skillet (I like to use my 10-inch
cast-iron skillet) or baking pan, either in your oven
or on your stovetop, melt butter. Layers apple slices
on top of the melted butter. Sprinkle with rolled
oats, brown sugar, and cinnamon.
Baked for approximately 20 to 30 minutes or until
apples are tender when poked with a knife. Remove and
oven. Either serve warm or at room temperature.
Makes 2 servings.
http://groups.yahoo.com/group/Fruits-n-Veggies-recipes/
Raspberry-Nut Sundaes
1/2 cup butter
1/2 cup packed light brown sugar
1-1/2 cups fresh raspberries
2/3 cup honey-roasted cashews or honey-roasted
almonds, coarsely chopped
1 tsp. finely shredded lemon peel
2 pints vanilla ice cream and/or raspberry sorbet
In a large skillet melt butter; stir in brown sugar
until melted. Cook, stirring frequently, over medium
heat until boiling. Reduce heat to medium-low. Cook
and stir for 1 minute. Remove from heat. Add
raspberries, nuts, and lemon peel; stir very gently to
coat.
Scoop ice cream and/or sorbet into eight small dessert
cups. Top with raspberry mixture. Serve immediately.
Makes 8 servings.
http://groups.yahoo.com/group/tamaras_sweet_treats/
Beefy Jalapeno Corn Bake
12 servings
1 lb. ground beef
2 eggs
14 3/4 oz. can cream style corn
1 c. milk
1/2 c. vegetable oil
1 c. cornmeal
3 Tbsp. all-purpose flour
1 1/2 t. baking powder
3/4 t. salt
4 c. (16 oz.) shredded cheddar cheese, divided
1 medium onion, chopped
4 jalapeno peppers, seeded and chopped
In a skillet, cook beef over medium heat until no longer pink; drain and set
aside.
In a bowl, beat eggs, corn, milk and oil.
Combine the cornmeal, flour, baking powder and salt; add to egg mixture and
mix well.
Pour half of the batter into a greased 13x9x2-inch baking dish. Sprinkle with
2 cups of the cheese; top with the beef, onion and jalapenos. Sprinkle with
remaining cheese; top with remaining batter.
Bake, uncovered, at 350 degrees for 55 to 60 minutes or until a tootpick
inserted into corn bread topping comes out clean. Serve warm. Refrigerate any
leftovers.
Bean ‘n’ Corn Salad
14 servings
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can cut green beans, drained
14 1/2 oz. can wax beans, drained
11 oz. can whole kernel corn, drained
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1/2 c. chopped sweet red pepper
1/2 c. sliced ripe olives
1/2 c. sliced green onions, optional
1 c. sugar
1 c. white vinegar
2 Tbsp. vegetable oil
1/2 t. ground mustard
1/4 t. salt
In a large bowl, combine beans, corn, celery, green and red pepper, olives and
green onion.
IN a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard
and salt; shake until sugar is dissolved. Pour over vegetable mixture and
gently stir to coat. Cover and refrigerate over night. Serve with slotted
spoon.
Cheddar Casserole Bread
6 to 8 servings
2 1/2 c. all-purpose flour
1 Tbsp. baking powder
1/4 t. salt
3/4 c. milk
1/2 c. mayonnaise
1 egg, beaten
2 c. (8 oz.) shredded cheddar cheese
1/2 c. chopped green onions
In a bowl, combine the flour, baking powder and salt. Add the milk,
mayonnaise and egg; mix just until combined. Fold i nthe cheese and onions.
Spoon into a gresed 9-inch round baking pan.
Bake at 425 degrees for 20 to 25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 5 minutes before removing from pan to a
wire rack. Refrigerate any leftovers.
NOTE: Reduced fat or fat free mayonnaise may NOT be substitued for regular
mayonnaise.
Spicy Shredded Beef Burritos
Makes 10-12 servings
4-1/2 pound bone-in chuck roast
7 ounce can diced green chiles
3 tablespoons chili powder
1 teaspoon oregano
4 cloves garlic, minced
8 ounce can tomatoes
salt and cayenne pepper to taste
Place chuck roast on a sheet of aluminum foil, approximately 12
inches x 25 inches. Mix together green chilies, chili powder, oregano
and minced garlic. Spread this mixture on the roast and seal the foil
all around.
Place in a roaster and bake at 300F. for 4 to 4-1/2 hours. The roast
should be very tender and fall apart. Discard the bone and fat.
Transfer the drippings to a large pan and stir in the canned tomatoes
and shredded beef. Mix well and heat through. Add salt and cayenne
pepper to taste.
Serve on flour tortillas topped with your choice of condiments,
including tomatoes, cheese, lettuce, sour cream, guacamole, etc.
http://groups.yahoo.com/group/Simply-Spicy/
Chili’s Nacho Burger
Chili’s Nacho Burger
Recipe By :Todd Wilbur
Serving Size : 4
=== PICO DE GALLO ===
2 medium tomatoes — diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper — seeded, de-ribbed
2 teaspoons finely-minced fresh cilantro
1 pinch salt
=== GUACAMOLE ===
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
=== CHILI QUESO ===
3 ounces ground beef
1 teaspoon all-purpose flour
1 pinch salt
1 pinch freshly-ground black pepper
1 jar Cheez Whiz - (16 oz)
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
=== SANDWICH ===
2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce — shredded or
chopped thin
2 tablespoons mayonnaise
1 green onion — chopped
16 tortilla chips - (to 20)
2 fresh jalapenos - (to 3) — sliced
First make the pico de gallo. This is easy. Just combine all of the
ingredients for the pico in a small bowl and mix well. Cover bowl
and chill in the refrigerator.
Now we’ll make the guacamole. In a small bowl, smash up most of the
avocado, but be sure to leave several unsmashed chunks. Add the
remaining ingredients for the guacamole to the avocado and mix well.
Cover bowl and chill in the refrigerator, next to the pico.
Next we’ll make the chili queso. In yet another small bowl, mix
together ground beef, flour, a pinch of salt, a pinch of black
pepper, and a pinch of chili powder. Use your hands to work the dry
ingredients into the ground beef. Brown the beef in a small skillet
over medium heat for about 5 minutes. Use a spoon or spatula to
crumble the beef as it cooks. Cook until it’s brown, then set aside.
Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When
milk and cheese has been combined, add the remaining queso
ingredients. Heat while stirring often until cheese is smooth and
creamy, then cover saucepan and remove it from the heat.
Pre-heat a griddle or large frying pan over medium heat. Lightly
butter the face of each bun and brown the buns face-down on the heat.
Separate the ground beef into four 1/2-pound portions. Roll each
portion of meat into a ball and then pat the meat down into a
circular patty slightly larger in diameter than the hamburger buns.
Cook the hamburger patties for 5 to 10 minutes per side, until done.
Lightly salt and pepper each burger patty.
Build the burger open-faced in the following order starting with the
bottom bun: On Bottom Bun - 1/2 cup shredded lettuce - hamburger
patty - 2 tablespoons chili queso - 4 or 5 crumbled tortilla chips -
2 teaspoons green onion.
On Top Bun - 1/2 tablespoon mayonnaise - 2 tablespoons pico de gallo -
2 tablespoons guacamole - 4 jalapeno slices.
Serve burger with extra queso and guacamole. May also serve french
fries on the side and use the chili queso for dipping.
This recipe yields 4 burgers.
http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Taste Of Home - recipe submitted by Mary Ann Dudek
This bread will be on my table tomorrow for Easter
Coconut Loaf
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 1/4 cups flaked coconut
Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. In a mixing bowl, cream
the butter and sugar. Add the eggs, one at a time, beating well after each
addition. Beat in the vanilla. Combine the flour, baking powder, and salt.
Add to the creamed mixture alternately with the milk. Stir in the coconut.
Pour into the prepared loaf pan. Bake for one hour or until a toothpick
inserted into the center comes out clean. Cool for 10 minutes before removing
the loaf from the pan. Place on a wire rack to cool completely. Yield: 1 loaf
This recipe is from my Aunt who has made this recipe for at least 30 years -
maybe more !!
She is 80 years old and still makes this recipe
Old Fashioned Italian Spaghetti and Meatballs
2 lbs good ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans (15 oz each) tomato sauce
2 cans (12 oz each) tomato paste
2 envelopes (1 1/2 oz each) Italian style spaghetti
sauce mix with mushrooms
4 cups water
2-3 tbsp sugar
1 tsp oregano leaves
1 tsp basil leaves
2 cloves garlic, crushed
1 bay leaf crushed
16 oz Italian style spaghetti
Grated Parmesan cheese
Meatballs (recipe follows)
Cook and stir the ground beef, onion, and green pepper until the meat is brown
and the onion is tender. Stir in the remaining ingredients except the spaghetti
and the cheese. Cover and simmer for about two hours, stirring the sauce
occasionally. Cook the spaghetti according to package directions. Just before
serving, add the meatballs (if you wish to serve them with the meat sauce) and
heat through. Serve the meat sauce over the spaghetti. Top with meatballs if
desired. Yield: about 8 servings
Meatballs
1 1/2 lbs ground beef
1 medium onion, chopped
1 1/4 cups dry italian style bread crumbs
1 tbsp dried parsley
1 1/2 tsp salt
1/8 tsp pepper
1 tbsp worcestershire sauce
1 egg
a little less than 1/4 cup milk
1/4 cup salad oil
Mix all the ingredients except the salad oil. Shape by rounded tablespoonfuls
into balls. In a large skillet, cook the meatballs in the salad oil for about
20 minutes.
Jeana
Chipotle Rice Casserole
PREP TIME: 35 MINUTES
START TO FINISH: 1 HOUR 10 MINUTES
4 SERVINGS (1 1/2 CUPS EACH)
1/2 cup uncooked regular long-grain white rice
1 cup water
1 jar (7.25 oz) roasted red bell peppers, drained, cut
into V2-inch pieces
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel
corn with red and green peppers, drained
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon chopped fresh cilantro
1 tablespoon canned chipotle chiles in adobo sauce,
chopped
1 cup shredded pepper Jack cheese (4 oz)
3 tablespoons vegetable oil
14 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
2 plum (Roma) tomatoes, sliced
1. Cook rice in water as directed on package.
Meanwhile, heat oven to 350°F. Lightly spray 8-inch
square (2-quart) glass baking dish with cooking spray.
In large bowl, mix roasted peppers, beans, corn, diced
tomatoes, cilantro, chipotle chiles, 1/2 cup of the
cheese and the cooked rice.
2. In 2-quart saucepan, heat oil over low heat. Stir
in flour, using wire whisk. Cook over medium heat,
stirring constantly, until mixture is smooth and
bubbly. Gradually stir in milk, broth, cumin and
garlic salt. Heat to boiling, stirring constantly.
Boil and stir about 1 minute or until slightly
thickened. Stir into rice mixture in bowl. Spoon,
mixture into baking dish.
3. Bake 20 to 25 minutes or until bubbly around edges.
Sprinkle with remaining 1/2 cup cheese. Arrange tomato
slices on top. Bake 5 to 8 minutes longer or until
cheese is melted.
http://groups.yahoo.com/group/Simply-Spicy/
Baked Macaroni and Cheese with Vegetables
SERVES 4 TO 6
1 pound elbow macaroni
1 teaspoon dry mustard
1 head cauliflower, broken into florets
2 cups milk
1 pound sharp Cheddar, grated
1 large carrot, grated
Salt and freshly ground black pepper
4 tablespoons butter
1/4 cup unbleached all-purpose flour
1. Preheat the oven to 350°F. Lightly grease a large
casserole dish with butter
2. Bring a large pot of salted water to a boil. Add
the macaroni and boil. About 3 minutes before the
macaroni is done according to the cooking time on the
package, add the cauliflower. About 1 minute before
the macaroni is done, add the carrots. Continue
boiling until the macaroni is al dente. Drain well.
Transfer to the casserole dish.
3. To make the cheese sauce, melt the butter over
medium heat in a medium saucepan. Stir in the flour
and dry mustard to form a smooth paste. Stir in the
milk and bring to a boil, stirring to prevent lumps.
When the sauce thickens, stir in the Cheddar until
melted.
4. Stir the sauce into the macaroni and vegetables.
Season with salt and pepper.
5. Bake for 30 minutes, until bubbly and browned.
Serve hot.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Granny note:
I always cook a pound of mixed frozen vegetables, with my macaroni for salads, have done it so many years, that the salad is not all there unless it has the vegetables.
A fine Mormon Mother, shared her dish and it had all those mixed vegetables, right in with the normal macaroni salad items......I asked and she said with 5 small children, she had to invent many ways to get vegetables into them.
I bring my water to a boil, add the frozen vegetables, bring it to a boil again and add the macaroni or noodles and then cook the macaroni as always, ignore the vegetables, they will be done enough, frozen peas can be used as is, but today, I think I want to see them at least have the hot water poured over them.
And I am sitting here laughing, one year we had 9 year old twin girls and their 10 year old brother living with us.
They did not know that vegetables were good for them, so we were encouraging them to eat them.
We told Kendall that eating vegetables, would put hair on his chest.
I looked up in time to see Jana and Jeanette looking down the neckline of their shirts, and then Jana said to me “ I do not think we want to have hair on our chests”.
granny
P.S. I did not visit all these groups, they were kind enough to post their group links on the recipes, to a group that I have been in for years.
ARecipe4ALL group at Yahoo.
Beef Burrito Casserole
Time to Prepare: 15-20 minutes
Time to Cook: 30 minutes
Serving: 5
1 1/2 lb ground beef
1 can Refried beans
1 cup Bisquick
1/4 cup Water
1 Jar (16 oz.) medium salsa
1 1/2 cup Shredded cheese
2/3 cup Sliced green or black olives 1 tsp salt
Brown the hamburger and drain. Mix refried beans,
Bisquick, and water together and put in a greased 9 x
13 casserole. Layer beef, salsa, cheese, and olives.
Bake at 375 degrees F for 30 minutes. Serve with
iceburg lettuce, sour cream and tortilla chips.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Crockpot Burgundy Beef Roast
Trim fat from roast. You can leave whole or cut into
bite size pieces. Mix remaining ingredients and pour
over beef. Cook on High for 4 to 5 hours or Low for 8
to 9 hours. Serve over noodles and French-cut green
beans.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Cabbage Lasagna
1 medium to large head of cabbage
1 tbsp. olive oil
2 cloves garlic, minced or pressed
1 medium onion, chopped
1 Green bell pepper, chopped
3/4 lb. ground beef
1 6oz can hunt’s tomato paste
1 8oz can hunt’s tomato sauce
1 tsp. dried oregano
2 tsp. salt
1 tsp. black pepper
1 cup grated mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cup freshly grated parmesan cheese
Preheat oven to 350. clean cabbage and remove tough
outer leaves. cut head in half. carefully peel back to
keep intact these are the ‘noodles’. Arrange
individual leaves on tray or steamer basket and steam
until tender (3-5 min). This can be done in the
microwave also. SET ASIDE.
Heat oil over medium/high heat in a large skillet.
Sauté onion, garlic, green pepper until onion is
translucent. Add beef and brown thoroughly and drain.
Add paste and sauce and seasonings, mix well. Coat a
9x13x2 baking pan with a little olive oil. Line bottom
with a layer of cabbage leaves. Top with half meat
mixture. add 1/3 of mozzarella and 1/2 of ricotta. Add
another layer of cabbage leaves, rest of meat mixture
, another 1/3 of mozzarella, and remaining ricotta.
Top with remaining mozzarella, and finish by
scattering parmesan on top. Bake covered for about 20
min. uncover and bake 5 more min or until done.
Makes 8 servings
Per serving:
9 grams carbohydrates
20 grams protein
http://groups.yahoo.com/group/recipes_for_health/
Granny note:
I do not see why this will not work with layers of summer squash or other greens, Swiss Chard is one of my favorites...
I often served zucchini squash, baked with spaghetti sauce on it and found it to be good, as is eggplant, cabbage would be too.
Best Ever Candy Bar Squares
1 cup brown sugar, packed
2/3 cup butter
1/4 cup corn syrup
1 cup creamy peanut butter, divided
1 tsp vanilla extract
3 1/2 cups quick-cooking oats, uncooked
2 cups semi-sweet chocolate chips
1 cup butterscotch chips
1 cup peanuts, chopped and divided
Preheat oven to 375 F. Line a 13 x 9 inch baking pan with aluminum foil.
Grease the foil. Combine the brown sugar, butter, and corn syrup in a saucepan.
Heat over medium heat until the sugar dissolves and the butter melts. Remove
from the heat. Stir in 1/4 cup peanut butter and vanilla until smooth. Set
aside. Place the oats in a large mixing bowl. Stir in the brown sugar mixture.
Press the oats mixture into the bottom of the prepared pan. Bake for 15-18
minutes. Melt the chocolate chips and the butterscotch chips together over low
heat. Stir in the remaining 3/4 cup peanut butter until smooth. Set aside.
Sprinkle 1/2 cup peanuts over the crust. Slowly pour the melted chocolate
mixture on the top. Spread evenly. Sprinkle with the remaining 1/2 cup
peanuts. Cool unil firm. Cut into squares. Cover and refrigerate until ready
to serve. Yield: about 5 dozen
Jeana
New Mexico Corn Bread
9 servings
1 c. yellow cornmeal
1 Tbsp. baking powder
3/4 t. salt
1 c. cream-style corn
1 c. (8 oz.) sour cream
2/3 c. butter or margarine, melted
2 eggs
1 c. (4 oz.) shredded cheddar cheese
4 oz. can chopped green chilies
In a bowl, combine cornmeal, baking powder and salt. Combine remaining
ingredients. Add to dry ingredients and stir until blended. Pour into a
greased 9-inch square pan. Bake at 350 degrees for 1 hour or until bread tests
done.
Lazy Lasagna for 2
2 servings
1 c. spaghetti sauce
1/2 c. cottage cheese
3/4 c. shredded mozzarella cheese
1 1/2 c. cooked wide noodles
2 Tbsp. grated Parmesan cheese
Warm the spaghetti sauce; stir in cottage cheese and mozzarella. Fold in
noodles. Pour into 2 greased 2-cup casseroles. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375 degrees for 20 minutes or until bubbly.
Raspberry Mallow Pie
6 to 8 servings
35 large marshmallows
1/2 c. milk
10 oz. pkg. frozen raspberries
8 oz. carton frozen whipped topping, thawed
9 inch graham cracker crust
In a large microwave-safe bowl, combine marshmallows and milk. Microwave on
high for 1 to 2 minutes; stir until smooth.
Stir in raspberries. Fold in whipped topping. Pour into crust. Refrigerate
or freeze.
Jelly Doughnut Muffins
(From Elaine Magee’s new cookbook, Fry Light, Fry Right: Fried-Food
Flavor Without Deep Frying)
These are a cross between a fried jelly doughnut and a moist muffin.
Fill them with your favorite jelly (mine is boysenberry).
1 cup milk
4 1/2 tablespoons canola oil, divided
1/4 cup light cream cheese
1/3 cup sugar
1 teaspoon salt
2 large eggs
3 cups unbleached white flour (use 1/2 cup more, if needed, in
kneading step)
1 packet active dry yeast (or about 2 teaspoons)
1/2 cup jelly of your choice (boysenberry, raspberry, and cherry work
well
1. Place milk in a microwave-safe glass and microwave on high until
fairly hot to the touch, about 1 minute. (Or put in a small saucepan
and cook over low heat until just hot).
2. Place 2 tablespoons of the canola oil along with the cream cheese,
sugar, and salt in a large mixing bowl and beat with an electric
mixer on low until blended. Slowly pour the hot milk over the cream
cheese mixture, and continue to beat until well blended.
3. Add the eggs one at a time, beating well after each addition.
4. Stir together 2 cups of the flour and the yeast in a large bowl.
Add the flour mixture slowly to the milk mixture and beat on low
until smooth. Beat in the remaining flour to make a soft dough. Turn
the dough onto a well-floured surface and knead until smooth and
elastic, about 5 minutes.
5. Place the dough in a large mixing bowl that has been lightly
coated with canola oil or canola margarine. Turn the dough over to
coat the entire surface with oil. Cover bowl and let dough rise in a
warm place until doubled, about 1 1/4 hours.
6. Add 1/2 teaspoon of the canola oil to the bottom of each of 16
muffin cups. Punch down the dough and split it into 16 equal-sized
balls (about the size of golf balls). Using your hands, press each
ball into a 1/2-inch thick circle, and then spoon 1 1/2 teaspoons of
jelly into the middle. Bring up all the sides of the dough to wrap
the jelly, squeezing the dough ends together well to seal. Place each
ball in a muffin cup, and roll around to cover the entire surface
with oil.
7. Let rise in a warm place until almost double in size, about 30
minutes. Preheat oven to 375 degrees. Place the muffin tin in the
oven and bake for 15-18 minutes, or until the tops of the doughnut
muffins are nicely browned. Remove from the oven to cool. Top with a
vanilla glaze if desired (made with 1 cup powdered sugar, 2 teaspoon
water, and 1/2 teaspoon vanilla extract or 1/4 teaspoon almond
extract).
Yield: 16 muffins
Nutritional Information:
Per serving: (without glaze): 182 calories, 4 g protein, 30 g
carbohydrate, 5 g fat, 0.8 g saturated fat, 29 mg cholesterol, 1 g
fiber, 174 mg sodium.
http://groups.yahoo.com/group/breakfast-n-brunch/
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