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 ...
Soybean Patties
grind 6 c. cooked soybeans add 1 1/2c. oats,1t.garlic salt, 1/4 c.
onion flakes,2T.soysauce, 2 eggs and any other seasonings you like.
Allow to stand for about 10 minutes so miosture is absorbed. Drop by
T. onto hot skillet and fry till brown. Serve w/ homemade sauce.
link to making your own soy milk -
3http://www.lds.net/ldslife/families/emergency/soymilk.htm
after making soymilk you can freeze you okara (leftover soy) till
you
have enough to make this recipe or you can make a double batch of
soymilk.
pasta
you can also use your leftover okara to make pasta mix okara w/ flour
to make a very stiff dough saly optioal,egg optional. grate cousely
and spread out to dry. to cook add to boiling whatever have you and
allow to cook 10 -15 mins.
grape nuts
3 1/2 c. groung wheat flour
1 c. br. sugar
1/2 c. soy flour
1 t. soda
1 t.salt
mix, add - 2 c. milk to which 2 T. vinegar has been added
beat till smooth. spread 1/4 inch thick on cookie sheet bake at 375
about 15 minutes. DO NOT dry completely or you’ll get flour. grind
coursely. let finish drying. before serving add in anything you like
such as raisons,nuts. nice change from granola
Barley Bread
Dissolve heaping tablespoon yeast in 1c. water, combine 2T oil,1T
salt, 1/4 c. mollasses or honey,2 1/2 c. water add to proofed
yeastadd
2-3c. ground barley floour and enough whole wheat flour to make a
dough. knead. Put in 2 pans and let double in size. Bake at 400 -425
for 20 -30 minutes then lower oven to 350 for 3- - 40 minutes - will
sound hollow when tapped if done.
Scottish Oatcakes
mix ground or rolled oats with enough water to make a dough. Knead as
you would for bread. Roll out asd thin as you can. Cut into squares
and fry on hot oiled skillet,turn and serve with butter, honey or
whatever you like.
Sun dried Granola
In lg. bowl put 5 c. oatmeal 1/2 c. honey 1/2 c. hot water 1/2 c.
oil,2 t. vanilla,1c. sunfloer seeds,3/4c. chopped nuts,3/4c. dried
fruit,1c.flax seed,1c.grated cocnut,1c.sesame seeds.
mix well,spread thinly on sheets ,try covering w/ sheer curtains (to
keep critters away), allow 2 sunny days, stir after first day.
Whole Wheat Casserole
1 c. whole wheat added to 3 c. bioling tomato juice - simmer 3 hours
or use the soak method to soften and then continue...add chopped
onion
or 1/4 c. onion flakes,2 teaspoons garlic powder,1 c. chopped celery
or 1/4c. dehydrated...1/4 c. soy sauce, pepper to taste, bay
leaf,oregano or basil to your taste (teaspoon or so)Let simmer till
flavors blend or put back into thermos (hot) and let set till dinner.
Sprinkle w/ cheese before serving.
Puffed Wheat
In heavy cast iron skillet or dutch oven heat several tablespoon sof
iol very hot - add 1/2 c. whole wheat,put lid on and turn off heat>
the wheat will pop like popcorn and it can be eaten w/ milk and
sweetening as cereal or buttered/salted and eaten as is
Fried Wheat Mush
Pour any left over cooked wheat cereal made from cracked or more
finely ground wheat into wet bread pan.
Left over bacon bits or bacon TVP is good added sparingly. Let chill.
When it has set up turn out of pan ( may need to run a knife around
outside edges)and slice and fry in oil (heart clogging bacon grease
is
good for this). Serve w/ butter an d syrup tho I like mine just salt
and peppered....kids like sweet
Travelers Bread
NEVER MADE THIS - so her’es just the directions but not vouching for
it.
Grind 2 c. hard wheat then add dried fruits of your chioceand nuts
ground fine.Stir to be quite stiff w/ water as briskly as you can to
get air in it.It shouldn’t be too sticky to roll into a log shape,
Cut
into 1/2 inch cakes and bake.
Cracked Wheat Bread
6 loaves at 350 degrees
biol till tender 1 c. cracked wheat
2 T. salt
4T. shortening
4 c. water
dissole 3T. yeast in 1 c. warm water
Put above in large bowl and add
8 T mollasses
1 can evaperated milk
5 c. flour
Mix all well / knead. rise/knead. Punch down put in 6 greeased loaf
pans bake about 40 minutes
Bannock
Another form of frontier bread is bannock. It originated in the north
country and is still commonly used by many people today. I have
prepared this type of bread many times while camping and on hunting
trips. Unlike hardtack, which requires some form of oven for baking,
bannock is cooked over the fire in a frying pan, and if properly
prepared can be quite tasty. In many cases, the mix was made up
beforehand and carried on the trail either in saddlebags or inside
the
bedroll. When it was time to eat, the mix could be added to a little
water and cooked in a skillet over the campfire. While not
necessarily
a requirement for good bannock, a cast iron skillet seems to produce
the best product. Bannock is easy to make and requires very little
expertise to turn out a great product.
1-1/2 cups of flour
1/2 tablespoon baking soda
1/2 tablespoon salt
3/4 cup of water
Simply mix the dry ingredients thoroughly, then add the water. Knead
until all lumps and dry spots have disappeared. Form into a patty and
place in a hot, greased frying pan. Fry until it is cooked through.
Bannock tastes best right out of the pan, while still warm, but it’s
also good cold.
Sourdough bread
An old favorite, sourdough bread has been with us for many years and
is many peoples’ idea of the perfect accompaniment to a meal. In
Alaska during the gold rush it became the preferred bread of the
miners. Soon the label “sourdough” was attached to the miners
themselves.
Step one
1/2 cup of sugar
1 cup of water
1-1/2 cup of flour
Mix above ingredients into your starter. (See below for starter.)
Cover and let stand at room temperature for 10 to 12 hours. Remove
1-1/2 cups and place in a covered jar in the refrigerator to
replenish
your stored starter.
Step two
1/3 cup of sugar
1/2 cup of vegetable oil
2 teaspoons of salt
1-1/2 cups of water
4 cups of flour
Mix sugar, vegetable oil, salt, and water gradually with
approximately
four cups of flour or until a hearty dough is made. Knead thoroughly
until no lumps remain. There is no such thing as “too much kneading”
-
the more the better. Place dough in an oversized, greased bowl and
cover with a towel. The dough should be allowed to rise at room
temperature. This is best accomplished overnight. The next morning,
punch your dough down and divide into loaves. This recipe will make
about three normal sized loaves. Place in greased baking pans and
allow to rise again until size has doubled. Bake at 3500 F for 45
minutes. A little butter allowed to melt over the top of the loaves
is
the final stage and will add flavor.
Sourdough starter
Maintaining a starter was an important responsibility for the early
American homemakers. The recipes-and
starters-were generally passed from mother to daughter. In the event
a
homesteader’s starter turned bad or was lost for any one of many
reasons, it was sometimes necessary to travel great distances in
order
to get one from a neighboring family.
Here is a more modern starter that uses a small amount of yeast to
get
started. While the yeast gives you a jump ahead, the end product is
much the same as any other, more traditionally begun starter.
1 tablespoon of active dry yeast
2-/2 cups of warm water
2-/2 cups of unbleached white flour.
Dissolve the yeast in a glass bowl containing one cup of lukewarm
water. Stir in the flour and remaining warm water and mix well. Cover
and let stand four to five days in a warm place. Temperature should
be
between 75 to 90’ F. A windowsill is a great place, as long as it
doesn’t get too warm. If it gets too hot, the yeast will be killed.
Until it’s needed, the starter can be stabilized in the refrigerator.
Sourdough potato starter
After boiling several potatoes for your evening meal, pour off the
still-warm water. Allow to cool until lukewarm and add flour to
produce a thick batter. Let stand for at least 24 hours or until it
smells yeasty. The star can be stabilized in the refrigerator. This
method was commonly used historically when potatoes were available
patty at indian camp
georgia
On the Tracker Forum, several folks discussed the fact that Listerine
(original flavor) can be used in leiu of DEET. Assuming you don’t
sweat too much it will retain its distinct aroma for several hours.
This brought back a memory from Vietnam. Don’t worry...this is not a
war story per se. In my unit we literally ran out of DEET for a few
weeks. We had small comfort packs (do you remember the official name
of those things, Storm? I’ve forgotten.) filled with goodies like
toothpaste, antacids (important after using
that Vietnamese fish saunce) and the inevitable tiny bottle of
Listerine. Listerine is a very old product, a fairly decent topical
anti-bacterial etc, and one the boys in my unit mentioned that his
grand-dad used it while deer hunting, to keep mosquitoes and black
flies off. I order the boys to break out the Listerine and slap it
on. By George it worked!!
Just wanted to pass that on.
Logan Bread:
This makes a huge batch of sixty 2-inch squares, high in protein,
vitamins,
iron and calcium. Keeps weeks on the trail, longer in the fridge and
indefinately in the freezer.
4 lbs (14 1/2 cups) whole wheat flour
1 1/2 cups brown sugar
1/2 cup instant dry milk
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 tsp ground nutmeg
1 cup chopped nuts
4 cups water
1 1/4 cups honey
1 1/2 cups blackstrap molasses
1 1/4 cup melted shortening
2 cups dried fruit
Preheat oven to 300.
To blended dry ingredients, add water, then
honey,
molasses, shortening and fruit. Pour batter about an inch thick into
greased
pans and bake 1 hr.
Reduce oven to 200, leave door open slightly and
ontinue
to dry bread for several hours. The drier it is, the longer it will
keep.
Recipes call for many types of milk. All the following can be made
from powdered milk.
EVAPORATED MILK
1 cup water
1/3 cup powdered milk
CONDENSED MILK
1/2 cup hot water
1 cup sugar
1 cup powdered milk
“EAGLE BRAND” Sweetened condensed milk
1 cup hot water
2 cups sugar
1/4 cup butter
4 cups powdered milk
BUTTERMILK
1 cup water
1/3 cup powdered milk
1 tbs vinegar or lemon juice
this is a site for native american recipes...some of which i love.
below is one of the recipes.
even if you don’t want to try them this is very interesting reading.
http://www.wisdomkeepers.org/nativeway/nwidx.htm
Bean Bread (Pre-Europeon Contact - Tsu-Ya-Ga Du)
Servings: n/a
Classification: traditional
Nation/Tribe: Cherokee
Ingredients
Dry beans
Corn meal*
Directions
Boil dry beans in plain water until tender. Pour boiling beans and
some of the soup into the corn meal and stir until mixed. Have a pot
of plain water on the fire boiling. If you want bean dumplings, just
make mixture out into balls and cook in the pot of plain water
uncovered until done.
Eat these dumplings plain, with butter, meat grease (a favorite),
wild game, hot or cold, as suits one’s fancy.
If you want broadswords you should mold the dumplings flat in the
hand and wrap in corn blades, cured corn fodder, or hickory, oak, or
cucumber tree leaves. Tie with a stout reed unless able to tie the
wrappings. Drop this into the boiling water, cover, and boil until
done. Do not put any salt in Bean Bread or it crumbles
* It is very hard to approximate this recipe without actually
following the instructions for Corn meal, and grinding the corn
yourself. This is due to the lack of moisture content in today’s
manufactured corn meal.
Copyright 1997, 1998, 1999 Wisdom Keepers, Inc. All rights reserved.
patty at indian camp
Ultimate? This probably isn’t it. Pretty good, it is.
GORP
(Good Old Raisins & Peanuts)
Proportions and specifications may vary due to local or seasonal
conditions.
3 lbs lightly salted roasted peanuts (I like redskins, others prefer
Virginia)
1 lb raisins
Mix together.
Protein, oils, sugars, fiber, salt, fair mineral and vitamin mix.
Add a multi-vitamin and a granola bar for roughage, come close to a
balanced diet for a week or so.
Improvements:
add a half lb of M&M’s or something similar. Fast sugar boost. a
little
caffeine.
1/2 lb chopped dried apricots More fiber, complex sugars, Potassium
and/or 1/2 lb banana chips
1/2 lb dried apples
1/2 lb dried pineapple
(Taste, complex sugars, some minerals and vitamins)
Replace 1 lb peanuts with one lb mixed nuts ( no nutritional change,
just taste and texture)
1 lb 1-minute style oatmeal ( serves same purpose as the granola bar)
David
Helping Children Cope After a Disaster
Children may require special attention after experiencing a
disaster. Four
common fears children have are death, darkness, animals and
abandonment. In a
disaster children may experience any or all of these. You should
encourage
children to talk about what they are feeling and to express this
through play,
drawing or painting. A child’s reaction to a disaster may vary
depending on
age, maturity, and previous experience. In all cases it is important
to
acknowledge what happened and take time to talk with children about
their
fears. Some behaviors you may find children exhibiting after a
disaster
include:
Being upset at the loss of a favorite toy, blanket, teddy bear,
etc.
Hitting, throwing or kicking to show their anger and frustration.
Fear of the disaster coming again.
Fear of being left alone or sleeping alone. They may want to
sleep with
another person.
Behaving as they did when they were younger, including wetting
the bed,
sucking their thumb, wanting to be held, etc.
Exhibiting symptoms of illness such as nausea, fever, headaches,
not
wanting to eat, etc.
Becoming quiet and withdrawn. Becoming easily upset. Feeling
that they
caused the disaster in some way. Feeling neglected by parents
who are
busy cleaning up or rebuilding. Refusing to
go to school or to be out of the parent’s sight.
Parents and other adults can help children come to terms with
their
feelings in several ways.
Helping Children Cope with Disaster
Earthquakes...Tornadoes...Fires...Floods...Hurricanes...Hazardous
Materials
Spills
Disaster may strike quickly and without warning. These events can be
frightening for adults, but they are traumatic for children if they
don’t know
what to do.
During a disaster, your family may have to leave your home and daily
routine.
Children may become anxious, confused or frightened. As an adult,
you’ll need
to cope with the disaster in a way that will help children avoid
developing a
permanent sense of loss. It is important to give children guidance
that will
help them reduce their fears.
The Federal Emergency Management Agency (FEMA) and the American Red
Cross have
prepared this brochure to help you help your children cope.
Ultimately, you
should decide what’s best for your children, but consider using these
suggestions as guidelines.
Children and Their Response to Disaster
Children depend on daily routines: They wake up, eat breakfast, go
to school,
play with friends. When emergencies or disasters interrupt this
routine,
children may become anxious.
In a disaster, they’ll look to you and other adults for help. How
you react to
an emergency gives them clues on how to act. If you react with
alarm, a child
may become more scared. They see our fear as proof that the danger
is real.
If you seem overcome with a sense of loss, a child may feel their
losses more
strongly.
Children’s fears also may stem from their imagination, and you should
take
these feelings seriously. A child who feels afraid is afraid. Your
words and
actions can provide reassurance. When talking with your child, be
sure to
present a realistic picture that is both honest and manageable.
Feeling or fear are healthy and natural for adults and children. But
as an
adult, you need to keep control of the situation. When you’re sure
that danger
has passed, concentrate on your child’s emotional needs by asking the
child
what’s uppermost in his or her mind. Having children participate in
the
family’s recovery activities will help them feel that their life will
return to
“normal.” Your response during this time may have a lasting impact.
Be aware that after a disaster, children are most afraid that the
event will
happen again.
someone will be injured or killed.
they will be separated from the family.
they will be left alone.
Advice to Parents: Prepare for Disaster
You can create a Family Disaster Plan by taking four simple steps.
First,
learn what hazards exist in your community and how to prepare for
each. Then
meet with your family to discuss what you would do, as a group, in
each
situation. Next, take steps to prepare your family for disaster such
as:
posting emergency phone numbers, selecting an out-of-state family
contact,
assembling disaster supplies kits for each member of your household
and
installing smoke detectors on each level of your home. Finally,
practice your
Family Disaster Plan so that everyone will remember what to do when a
disaster
does occur.
Develop and practice a Family Disaster Plan. Contact your local
emergency
management or civil defense office, or your local Red Cross chapter
for
materials that describe how your family can create a disaster plan.
Everyone
in the household, including children, should play a part in the
family’s
response and recovery efforts.
Teach your child how to recognize danger signals. Make sure your
child knows
what smoke detectors, fire alarms and local community warning systems
(horns,
sirens) sound like.
Explain how to call for help. Teach your child how and when to call
for help.
Check the telephone directory for local emergency phone numbers and
post these
phone numbers by all telephones. If you live in a 911 service area,
tell your
child to call 911.
Help your child memorize important family information. Children
should
memorize their family name, address and phone number. They should
also know
where to meet in case of an emergency. Some children may not be old
enough to
memorize the information. They could carry a small index card that
lists
emergency information to give to an adult or babysitter.
AFTER THE DISASTER: TIME FOR RECOVERY
Immediately after the disaster, try to reduce your child’s fear and
anxiety.
Keep the family together. While you look for housing and
assistance, you may
want to leave your children with relatives or friends. Instead, keep
the
family together as much as possible and make children a part of what
you are
doing to get the family back on its feet. Children get anxious, and
they’ll
worry that their parents won’t return.
Calmly and firmly explain the situation. As best as you can, tell
children
what you know about the disaster. Explain what will happen next.
For example,
say, “Tonight, we will all stay together in the shelter.” Get down
to the
child’s eye level and talk to them.
Encourage children to talk. Let children talk about the disaster and
ask
questions as much as they want. Encourage children to describe what
they’re
feeling. Listen to what they say. If possible, include the entire
family in
the discussion.
Include children in recovery activities. Give children chores that
are their
responsibility. This will help children feel they are part of the
recovery.
Having a task will help them understand that everything will be all
right.
You can help children cope by understanding what causes their
anxieties and
fears. Reassure them with firmness and love. Your children will
realize that
life will eventually return to normal. If a child does not respond
to the
above suggestions, seek help from a mental health specialist or a
member of the
clergy. Let children know you love them and they can count on you.
Reassure
them that they are not responsible for what occurred. Talk with your
children
about your own feelings. Give simple, accurate answers to children’s
questions.
Hold them. Close contact assures children you are there for them
and will
not abandon them. Let children grieve for a lost toy or blanket that
was
special to them. It will help them cope with their feelings. Provide
play
experiences to relieve stress. Repeat assurances and information as
often as
you need to; do not stop responding. Spend extra time putting
children to bed
at night. Listen to what children say. Repeat their words to clarify
what they
are feeling. If additional help is needed for adults or children,
contact a
community resource such as a counseling center, minister or mental
health
agency.
The Federal Emergency Management Agency’s Community and Family
Preparedness
Program developed this brochure in cooperation with the American Red
Cross’
Community Disaster Education Program. Both are national efforts to
help people
prepare for disasters of all types. For more information on how to
prepare for
and respond to disaster, contact your local or State office of
emergency
management and your local Red Cross chapter. Ask for Your Family
Disaster
Plan. Or, write to: FEMA, P.O. Box 70274, Washington, D.C. 20024.
Think then act,
[I have heard of a couple other attempts by the coyote in the last couple weeks....They are having earthquakes and that does upset the animals in the area....granny [unknown url, from a group email]
California 2-Year-Old Dragged From Yard by Coyote in Third Such
Attack in Five Days
Wednesday, May 07, 2008
LAKE ARROWHEAD, Calif. — A coyote grabbed a 2-year-old girl by the
head and tried to drag her from the front yard of her mountain home
in the third incident of a coyote threatening a small child in
Southern California in five days, authorities said.
The coyote attacked the girl around noon Tuesday when her mother,
Melissa Rowley, went inside the home for a moment to put away a
camera, the San Bernardino County Sheriff’s Department said in an
incident report.
Rowley came out of the house and saw the coyote dragging her
daughter towards a street. She ran towards her daughter, and the
animal released the girl and ran away, said sheriff’s spokeswoman
Arden Wiltshire.
Rowley took her daughter to a hospital where the toddler was treated
for several punctures to the head and neck area, and a laceration on
her mouth. She was then flown to Loma Linda University Hospital for
further treatment, although her injuries were not life-threatening.
State Fish and Game wardens and county animal control authorities
set traps for the coyote and were monitoring the neighborhood high
in the San Bernardino Mountains about 65 miles miles northeast of
Los Angeles.
On Friday, a nanny pulled a 2-year-old girl from the jaws of a
coyote at Alterra Park in Chino Hills, a San Bernardino County
community about 30 miles east of Los Angeles. The girl suffered
puncture wounds to her buttocks and was treated at a hospital.
A coyote came after another toddler in the same park Sunday. The
child’s father kicked and chased the coyote away.
Alterra Park is near Chino Hills State Park, a natural open space of
thousands of acres spanning nearly 31 miles.
When we lived on a golf course, we had our dog ( a large Springer Spaniel) tied to the deck, and was barking at something like crazy. I thought that we had a golfer in our yard, but what I found was a coyote on the first step of our deck, in the middle of the day. When I went to the door, the coyote just stood there, looking at me, before turning and running away.
The Coyote is one of the bravest if the animals.
I have chased them when they had a 20 pound cat in their mouth and lost the race and one of my favorite cats.
About a year ago, it was happening on the east coast.
I am in the country, but this area has been built up about 40 years, but we still have them stop by to eat the feral cats.
I do suspect that the earthquakes may play a part, as pet owners say their animals go wild for a couple days before a big one.
There is one man in California that predicts coming earthquakes, by watching the ads in the papers, he says that before a big one, the animals get confused and run away, so when he sees a lot of ads for missing animals, he expects an earthquake.
I cannot even imagine the fear these babies experienced.
I am so glad that your coyote ran away.
Poor Man’s Chicken Fried Steak
1 lb. hamburger (You can use pre-made patties.)
1/4 cup milk, placed in a shallow bowl
1/4 - 1/2 cup flour, placed on a plate
1 egg, whipped with fork and place in shallow bowl
1/2 -3/4 of a tube of crackers, crushed, place on plate
Form hamburger into 5-6 patties. Dip each patty into milk, flour, egg and last of all crackers. Place in a hot frying pan with a little oil. Season with salt, pepper, onion and garlic powder. Turn down heat and fry on one side then flip to other side. Hamburger is done when the juices run clear.
[Is this the same as your new machine?]
http://new.groups.yahoo.com/zojibread
This group is specifically for owners of Zojirushi Bread Machines, the worlds finest. It’s a great place to exchange recipes and find parts and accessories. Membership is FREE!
Baked Potato Bread
(1 pound loaf)
1/2 cup water*
1/4 cup sour cream
2 cups bread flour
1 1/2 tbsp instant potato flakes
1 1/2 tbsp bacon bits
1 1/2 tbsp chives
1 tbsp nonfat dried milk
1 tbsp sugar
1 tsp salt
2 tsp yeast (active dry)
*This dough will be very dry. Resist the urge to add more water.
HERB BREAD
1 1/2 tablespoons butter
2 ounces warm milk
7 ounces warm water
1 1/2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
3 tablespoons dried chives
3 tablespoons dried parsley
1 tablespoon dill weed
1 1/2 teaspoons yeast
Place ingredients in the bread machine in the order listed and press start.
*To warm the milk, use hot water instead of warm and add the milk to it.
Makes 1 (1 1/2 lb) loaf
Adapted from source: Quick and Delicious Bread Machine Recipes by Norman A.
Garrett
MIDNIGHT SUN BREAD
“This is an outstanding bread! It has a delicate, cake-like texture and combines
the orange and caraway flavors which are popular in so many Scandinavian breads.
It’s also good toasted.”
SMALL - 1 POUND LOAF:
3/4 to 7/8 cup buttermilk
1 1/2 tablespoons butter margarine
1 1/2 tablespoons honey
1 teaspoon salt
2 cups bread flour
2 teaspoons grated orange rind
1 teaspoon caraway seeds
1/3 cup raisins
1 1/2 teaspoons RED STAR active dry yeast
MEDIUM - 1 1/2 POUND LOAF:
1 1/8 to 1 1/4 cups buttermilk
2 tablespoons butter margarine
2 tablespoons honey
1 1/2 teaspoons salt
3 cups bread flour
1 tablespoon grated orange rind
1 1/2 teaspoons caraway seeds
1/2 cup raisins
2 teaspoons RED STAR active dry yeast
LARGE - 2 POUND LOAF:
1 1/2 to 1 5/8 cups buttermilk
3 tablespoons butter margarine
3 tablespoons honey
2 teaspoons salt
4 cups bread flour
1 1/2 tablespoons grated orange rind
2 teaspoons caraway seeds
2/3 cup raisins
2 1/2 teaspoons RED STAR active dry yeast
Place all ingredients in bread machine pan, using the least amount of liquid
listed in the recipe for each size loaf.
Select Light Crust setting, and press Start.
Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and
stiff, or if your machine sounds as if it’s straining to knead it, add more
liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball
that is slightly tacky to the touch.
After the baking cycle ends, remove bread from pan, place on a cooling rack, and
allow to cool 1 hour before slicing.
CRUST: Light
BAKE CYCLE: Standard
OPTIONAL BAKE CYCLES: Sweet Bread; Raisin/Nut
Source: Bread Machine Magic by Linda Rehberg and Lois Conway
GRUMBERA
1 tablespoon sweet butter (unsalted)
4 ounces warm milk*
2 eggs, warmed**
5 ounces warm water
2 tablespoons sugar
1 1/2 teaspoons salt
3 cups bread flour
2 tablespoons bread flour
1/2 cup mashed potato flakes or buds
1 1/2 teaspoons yeast
Place ingredients in the bread machine in the order listed and press start.
*To warm the milk, use hot water instead of warm and add the milk to it.
**To warm the eggs, place them in a small bowl filled with warm water.
Makes 1 (1 1/2 lb) loaf
Adapted from source: Quick and Delicious Bread Machine Recipes by Norman A.
Garrett
Pumpkin-Nut Bread
The irresistible flavor of pumpkin pie pervades this light-textured nut bread.
1-POUND LOAF
1/2 cup canned pumpkin
1/4 cup milk
1 large egg
1 tablespoon butter or margarine
3/4 teaspoon salt
1 1/2 cups bread flour
1/2 cup whole wheat flour
1/3 cup coarsely chopped pecans or walnuts, toasted (see How to Toast Nuts tip
below)
2 tablespoons packed brown sugar
3/4 teaspoon SPICE ISLANDS Pumpkin Pie Spice
1 1/2 teaspoons FLEISCHMANN’S Bread Machine Yeast
1 1/2-POUND LOAF
3/4 cup canned pumpkin
1/3 cup milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup whole wheat flour
1/2 cup coarsely chopped pecans or walnuts, toasted (see How to Toast Nuts tip
below)
3 tablespoons packed brown sugar
1 teaspoon SPICE ISLANDS Pumpkin Pie Spice
2 teaspoons FLEISCHMANN’S Bread Machine Yeast
Use the 1-pound recipe if your machine pan holds 10 cups or less of water.
Add ingredients to bread machine pan in the order suggested by manufacturer,
adding pumpkin with milk and nuts with flours. (Pumpkin varies in moisture
content. If dough is too dry or stiff or too soft or slack, adjust dough
consistency - see Adjusting Dough Consistency tip below.)
Recommended cycle: Basic/white bread cycle; light or medium/normal color
setting.
Adjusting Dough Consistency:
After mixing for a few minutes, the ingredients should turn into a smooth ball
around the kneading blade. If the dough appears too stiff or too soft, add more
liquid or flour in 1 teaspoon increments, until the proper consistency is
reached. Do not add more than 3 to 4 tablespoons liquid or flour. The machine
can not compensate for wide variations and may not bake the larger amount of
dough thoroughly.
To toast nuts:
Spread chopped nuts in a shallow baking pan large enough to accommodate a single
layer. Bake nuts at 350F for 5 to 15 minutes or until lightly toasted, stirring
several times and checking often.
Source: Fleischmann’s Yeast
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