Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/

The only substitutes I haven’t found for this recipe yet are the butter and eggs. Eggs I’ve heard can be substituted with a soy flour and water mixture … or go with powdered eggs. The butter can be canned butter, “squeeze” butter that lasts several days after you open the squeeze bottle without refrigeration (assuming it isn’t too hot), then there is powdered butter and butter buds. It will mostly depend on what you have stored or have available.

Beer Can Date Bread

8 empty beer cans
2 tablespoons baking soda
1 cup dates
2 cups beer
3 tablespoons butter
1 cup maple syrup
1 tablespoon vanilla extract
2 eggs
4 cups whole wheat pastry flour
1 cup pecans

Remove tops from beer cans with can opener; lightly oil insides.

Sprinkle baking soda on dates. Heat beer to boiling and pour over date mixture; set aside to cool.

Cream butter, maple syrup, vanilla extract and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees F for 15 to 30 minutes; look for tops to split and test for doneness.

Do not cut bread for 1 day as the bread may crumble if it is sliced while still warm.

Black Bread

1 envelope dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (105 to 115 degrees F)
1/2 ounces unsweetened chocolate
1 tablespoon margarine
1 1/4 cups water
1/4 cup dark molasses
2 tablespoons apple cider vinegar
1 tablespoon salt
1/2 cup All-Bran cereal
2 to 2 3/4 cups unbleached flour
1 1/2 cups rye flour

Sprinkle yeast and sugar over 1/4 cup warm water. Stir to dissolve. Let stand until foamy, about 10 minutes.

Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool.

Grease a large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups unbleached flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more unbleached flour if needed to form a workable dough. Add dough to prepared bowl, turning to coat entire surface. Cover and let rise in warm area until doubled in volume, about 2 hours.

Grease two loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into an 8 x 7-inch rectangle. Starting with long side, roll dough up into a cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped on the bottom, about 45 minutes.

Remove bread from pans. Let cool completely on a rack before serving.

BEAN BREAD

(This is sorta like a boiled dumpling but has a better texture in my opinion.)

4 C. cornmeal
2 C. hot water
2 C. cooked beans
1/2 tsp. baking soda

Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done.

Baked Doughnuts with Cinnamon Glaze
Makes 2 dozen doughnuts and holes

Image © Publications International, Ltd.
Baked Doughnuts with Cinnamon Glaze

Ingredients
5 to 5-1/2 cups all-purpose flour, divided
2/3 cup granulated sugar
2 packages active dry yeast
1 teaspoon salt
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups milk, divided
1/2 cup butter
2 eggs
2 cups sifted powdered sugar
1/2 teaspoon ground cinnamon

1. Combine 2 cups flour, granulated sugar, yeast, salt, lemon peel and nutmeg in large bowl. Combine 1-3/4 cups milk and butter in 1-quart saucepan. Heat over low heat until mixture is 120° to 130°F. (Butter does not need to completely melt.) Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes.
2. Beat in eggs and 1 cup flour at low speed. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 2 cups, to make soft dough. Cover with greased plastic wrap; refrigerate at least 2 hours or up to 24 hours.
3. Punch down dough. Turn out dough onto lightly floured surface. Knead dough about 1 minute or until dough is no longer sticky, adding remaining 1/2 cup flour to prevent sticking if necessary.
4. Grease 2 large baking sheets. Roll out dough to 1/2-inch thickness with lightly floured rolling pin. Cut dough with floured 2-3/4-inch doughnut cutter. Reroll scraps, reserving doughnut holes. Place doughnuts and holes 2 inches apart on prepared baking sheets. Cover with towels; let rise in warm place about 30 minutes or until doubled in bulk.
5. To prepare glaze, combine powdered sugar and cinnamon in small bowl. Stir in enough remaining milk, about 1/4 cup, to make glaze of desired consistency. Cover; set aside.
6. Preheat oven to 400°F. Place pieces of waxed paper under wire racks to keep counter clean. Bake doughnuts and holes 8 to 10 minutes or until golden brown. Remove from pan; cool on wire racks 5 minutes. Dip warm doughnuts into glaze. Place right side up on racks, allowing glaze to drip down sides. Serve warm.

Anise Biscuits

1 1/3 cups all-purpose flour
1/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon aniseed, crushed
1/2 cup milk (from powdered or canned)
2 tablespoons water
2 tablespoons vegetable oil
2 large eggs (use powdered eggs or other alternative)
1/2 teaspoon vanilla extract

In a large bowl, mix flour cornmeal, sugar, baking powder, salt and aniseed.

In a small bowl, beat milk, water, oil, eggs and vanilla extract until blended. Add egg mixture to flour mixture. Stir just until dry ingredients are evenly moistened.

Spoon batter in 14 equal mounds on greased baking sheets, spacing mounds 2 inches apart. Bake at 375 degrees F until biscuits are firm to the touch and lightly browned (about 20 minutes.

Serve warm or cool.

Anadama Bread
Makes 2 loaves

Image © Publications International, Ltd.
Anadama Bread

Ingredients
7-3/4 to 8-1/4 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
2-3/4 cups water
3/4 cup molasses
1/4 cup butter or margarine
1-1/4 cups yellow cornmeal

1. Combine 4 cups flour, yeast and salt in large bowl. Combine water, molasses and butter in 2-quart saucepan. Heat over low heat until mixture is 120° to 130°F. (Butter does not need to completely melt.)
2. Gradually beat water mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes. Beat in cornmeal and 2 cups flour at low speed. Increase speed to medium; beat 2 minutes.
3. Stir in enough additional flour, about 1-3/4 cups to make soft dough. Turn out dough onto floured surface; flatten slightly. Knead dough 8 to 10 minutes or until smooth and elastic, adding remaining 1/2 cup flour to prevent sticking, if necessary.
4. Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place about 1 hour or until doubled in bulk.
5. Punch down dough. Knead dough on well-floured surface 1 minute. Cut dough into halves. Cover with towel; let rest 10 minutes.
6. Grease 2 (1-1/2-quart) soufflé or casserole dishes or 2 (9×5-inch) loaf pans. For soufflé dishes, shape each half of dough into a ball; place in prepared pans. For loaf pans, roll out one half of dough into 12×8-inch rectangle with well-floured rolling pin. Starting with one 8-inch side, roll up dough jelly-roll style. Pinch seam and ends to seal. Place loaf, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough. Cover and let rise in warm place about 40 minutes or until doubled in bulk.
7. Preheat oven to 375°F. Bake 35 to 40 minutes or until loaves are browned and sound hollow when tapped. Immediately remove from soufflé dishes; cool on wire racks.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/

Cinnamon-Raisin Soft Pretzels

1 package yeast
1 1/2 cups warm water
2 tablespoons brown sugar
1 teaspoon salt
2 cups cake flour
2 to 2 1/4 cups all-purpose flour
3/4 cup raisins
2 tablespoons baking soda
2 cups hot water
3 tablespoons butter or margarine, melted
3/4 cup granulated sugar
1 teaspoon cinnamon

In a large bowl dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour and stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins. Turn onto floured board and knead until smooth and elastic. Place in a greased bowl, turning once to grease top of dough. Cover and let rise in warm place about 30 minutes.

Punch down dough and divide in14 small balls. Roll each ball into a long rope. Dissolve baking soda in hot water. Dip each rope in soda water and drain on paper towels. Form into pretzel shape and place on greased baking sheets. Bake at 400 degrees F for 15 minutes.

Mix sugar and cinnamon in small bowl. Brush pretzels with butter then dip in cinnamon-sugar. Serve warm.

Chocolate Tortillas

3 c. flour
1/2 t. bakin powder
1/2 t. salt
1/4 c. semi-sweet mini chocolate morsels
1/4 t. instant cocoa powder
1 t. cinnamon
1 T. vanilla
1 c. warm water
1/4 c. corn oil

Mix first six ingredients together in a bowl. Add vanilla and oil and blend.
Slowly add 1 cups of warm water and mix well. Dough should be smooth and
pliable. If dough is too dry, add more water and knead. Form into balls about
the size of a small-medium egg. Rub each ball with oil and cover with towel. Let
sit 15 - 20 minutes. Roll with a rolling pin until thin and well rounded. Lightly
brown on a hot griddle until bubbly then turn once to brown the other side.
Makes approximately one dozen 7 ‘’ tortillas.

Cheesy Pepper Bread
Makes 1 (1-1/2-pound) loaf

Click here for printable version
Ingredients
1-1/4 cups water
2 tablespoons butter, softened
1 teaspoon salt
3 cups bread flour
2 cups grated Parmesan cheese, divided
1-1/2 to 2 teaspoons coarsely ground black pepper
1 teaspoon sugar
1-1/2 teaspoons active dry yeast
1/4 cup shredded Parmesan cheese

1. Measuring carefully, place water, butter, salt, flour, 1-1/4 cups grated Parmesan cheese, pepper, sugar and yeast in bread machine pan in order specified by owner’s manual. Program dough cycle setting; press start. (Do not use delay cycle.) Lightly grease baking sheet; set aside.

2. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional bread flour to make dough easy to handle. Roll dough into 12-inch square; sprinkle with remaining 3/4 cup grated Parmesan cheese. Roll up tightly in jelly-roll fashion; pinch edge to seal.

3. Place loaf on prepared baking sheet. Make 3 diagonal slashes in top of loaf. Cover with clean towel; let rise in warm, draft-free place 45 minutes or until doubled in size. Brush lightly with water; sprinkle with shredded Parmesan cheese.

4. Preheat oven to 375°F. Bake loaf 30 to 35 minutes or until golden brown and loaf sounds hollow when tapped. Remove from baking sheet; cool on wire rack.

Casserole Bread

1 cup milk
3 tablespoons granulated sugar
1 tablespoon salt
1 1/2 tablespoons shortening
1 cup warm water
2 packages yeast
4 1/2 cups unbleached white flour

Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm.

Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk — about 40 minutes.

Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2-quart casserole. Bake at 375 degrees F for 50 to 60 minutes.

CAMPFIRE BANNOCK

(I make this when we go camping. It is pretty easy and beats the heck out of store bought white bread.)

4 cups flour
8 tsp. baking powder
1 tsp. salt
1 tsp. sugar
about 3 cups cold water

Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn when bottom is brown. Cook until no dough sticks when a toothpick (or knife) is poked into the middle.

Buttered Popcorn Bread

1 package yeast
1 1/2 cups warm water
1/4 teaspoon ginger
1/4 teaspoon granulated sugar
2 1/2 cups flour
2 teaspoons wheat germ
1 tablespoon butter flavoring
1 1/4 teaspoons salt
1 tablespoon oil
5 cups popcorn, crushed

Dissolve yeast in warm water; set aside.

In a bowl, combine ginger, sugar, flour, wheat germ, butter flavoring, salt and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in crushed popcorn (reduces to about 2 1/2 cups). Allow to rise, covered, in a warm place for 2 hours.

Punch down; place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.

Bake at 350 degrees F for 20 to 30 minutes, or until golden brown.

Serving size: 8

BUCKBOARD BREAD

For those of us who are still a little shy of the idea of making yeast bread, I found this recipe at WaltonFeed. I tried it out on the family this week to go with dinner and didn’t hear any complaints. Either way, it sure beat the cost of buying rolls at the store.

Preheat oven to 400 degrees F.

4 cups flour
2 T. salt
2 1/4 tsp. baking powder
2 cups water

Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees

Heirloom Brown Bread Mix with Recipe

2 c Whole wheat flour
1/2 c Flour
2 ts Baking soda
1 c Chopped dates
1 ts Salt
1 c Raisins

-BROWN BREAD:

1 pk Mix
2 c buttermilk
1/2 c Molasses

Mix: Combine all ingredients until well blended. Store in an airtight container.

Brown Bread: Preheat oven to 350 and grease loaf pan. Combine all ingredients, let stand 1/2 hour. Pour into loaf pan and bake 45–50 minutes.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/

Fry Bread

2 cups flour
1/2 cup nonfat dry milk
1 tbs. baking powder
3/4 teaspoon salt
3/4 cup lukewarm water

Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar.

Fry Biscuits

3 cups self-rising flour
3/4 to 1 cup cold water to make a soft, but firm dough
2 tablespoons Canola or another polyunsaturated oil

Preheat oil in a cast iron skillet.

Mix the flour and water together as you would for fry bread. After mixing, add enough flour to knead the dough without making the dough too “dusty”. Put some flour on your fingertips and flatten the dough into thin “biscuits” about 3/8 to 1/2 inch thick. Drop them into preheated oil. Fry on each side for about 2 minutes. Remove to a paper towel to drain. Let cool, then top with confectioners’ sugar, jam or jelly.

Fruit-Flavored Tortillas

3 c. flour
1/2 t. baking powder
1/2 t. salt
1 t. cinnamon
3 T. sugar
2 T. vanilla
1/4 c. corn oil
1 1/2 c. berries, crushed or pureed
1/2 - 3/4 c. warm water

Mix dry ingredients together in a bowl and stir. Fold vanilla and oil into
mixture. Add berries and blend. Slowly add 1/2 cup of warm water. Mix well.
Dough should be smooth and pliable. If dough is too dry, add more water and
knead dough. Make into balls about the size of a small-medium egg. Rub each
ball with oil and cover with towel. Let sit 15-20 minutes. Roll out balls with
a rolling pin until thin and round (7’’ diameter). Lightly brown on a hot
griddle until bubbly. Turn once and brow other side. Remove from heat and keep
warm. Makes about 1 dozen tortillas.

Suggested fruits include: blueberries, blackberries, cranberries, raspberries,
etc. Also, try local wild edible berries.

You can use canned berries but you will need to drain them first and watch the
amount of warm water than you are adding.

French Onion Bread

1 package active dry yeast
1/4 cup warm water
1 envelope onion soup mix
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons shortening or vegetable oil
6 to 6 1/2 cups sifted enriched flour
Cornmeal

Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water.

Combine soup mix and the 2 cups water; simmer covered 10 minutes.

Add sugar, salt cheese and shortening. Stir. Cool to lukewarm.

Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes.

Knead until smooth and elastic (8 to 10 minutes).

Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/4 to 1 1/2 hours).

Punch down; divide in half. Cover and let rest ten minutes.

Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour).

Bake at 375 degrees F for 20 minutes.

Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done.

On other threads we have talked about redundancy … redundancy in lighting, heat, power, etc. Those of us who are responsible for cooking should also think about redundancy in ingredients.

What I mean is we should think about any possible substitutions we can make. I have been thinking of ways to stretch the amount of flour that I am/will stock. Below are some substitutions that someone else might find useful as well.

FLOUR SUBSTITUTES

In standard recipes, one of the following may be substituted for one cup of wheat flour:

1 cup corn flour 3/4 cup coarse cornmeal 7/8 cup rice flour 1 scant cup fine cornmeal 5/8 cup potato flour

There are some problems in the use of substitutes for wheat flour. The following suggestions will improve the eating quality of the final product:

1. Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice flour or cornmeal with the liquid called for in the recipe, bringing this mixture to a boil, and cooling it before adding the other ingredients.

2. Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.

3. When using other than wheat flour in baking, longer and slower baking time is required. This is particularly true when the product is made without milk and eggs.

4. Because they have little or no gluten, substitutes for wheat flour do not make satisfactory yeast breads.

5. Muffins or biscuits, when made with other than wheat flour, are of better texture if baked in small sizes.

6. Dryness is common characteristic of cakes made with flours other than wheat flours. Moisture may be preserved by frosting or storing cakes in closed containers.

Homemade Filo Dough

5 cups plain white flour
5 spoonsful oil
2 1/2 cups water
A little salt
2 spoonsful vinegar

Keep back part of the flour for flouring the pastry board on which the pastry will be rolled out. With remaining flour combine the oil and add the salt along with the vinegar and water. Knead well and form dough into a ball. Allow the dough to stand for about 1 hour in a cool place.

On a very well floured surface roll out the dough into a flat sheet as thin as desired. You can use this dough for all of your pies.

English Muffin Bread

5 cups all-purpose flour, unsifted
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 1/2 tablespoons vegetable oil
2 cups very warm water
Butter and corn meal for pans

In a large bowl mix dry ingredients and corn oil. Pour in 2 cups water and mix thoroughly. Cover the bowl with plastic wrap and a towel. Let stand at room temperature overnight or at least 6 hours. The dough will more than double and then may fall again somewhat, which is normal.

Generously butter 2 (7 1/2 x 3 1/2-inch) bread pans and sprinkle with corn meal. Divide dough, without kneading, into 2 portions and place in pans. Preheat oven to 350 degrees F. Cover and let rise for 1 1/2 to 2 hours or until double in bulk.

Bake for 1 hour, then cool on rack in pans.

Dried Tomato Beer Bread

2 ounces dried tomatoes, softened and chopped
1/4 cup tomato sauce
1 egg (or use powdered or other egg alternative)
12 ounces beer, room temperature
1/4 cup granulated sugar
3 1/2 cups self-rising flour

Preheat the oven to 350 degrees F.

Mix sugar with flour. Add beer, egg and tomato sauce and mix all together quickly. Fold in the tomatoes. Spoon batter into a greased loaf pan and bake 50 to 60 minutes.

COOKED OATMEAL BREAD

3 cups thick cooked oatmeal
2 tablespoons fat
1-1/2 tablespoons salt
3 tablespoons molasses
1-1/2 cakes yeast
3/4 cup lukewarm water
About 5 cups flour

To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
lukewarm water, add it to the other materials and stir in the flour
until the dough will not stick to the sides of the bowl. Knead until
elastic, ten to fifteen minutes, moisten the top of the dough with
a little water to prevent a hard crust forming, and set to rise in a
warm place. When double its bulk, knead again for a few minutes. Shape
into loaves and put into greased pans. Let rise double in bulk and
bake in a moderate oven for about 50 minutes.

Coconut Tortillas

3 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. shredded coconut
1/2 c. brown sugar
2 T. almond flavoring/extract
1/4 c. corn oil
1 c. warm water

Mix first five ingredients together in a bowl. Fold almond flavoring/extract and
oil into dry mixture. Slowly add 1 cup of warm water and mix well. Dough should
be smooth and pliable. If dough is too dry, add more water and knead dough. Form
into balls about the size of a small-medium egg. Rub each ball with oil and
cover with a towel. Let sit 15-20 minutes. Roll with a rolling pin until thin
and well rounded (7 ‘’ diameter). Lightly brown on a hot griddle until bubbly
then turn once to brown the other side. Makes approximately 1 dozen tortillas.

Cinnamon Tortillas

2 c. flour
1/2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
4 T. sugar
2 T. vanilla
1/4 c. corn oil
1 c. warm water

Mix dry ingredients together in a bowl. Add vanilla and oil and blend. Slowly
add 1 cup of warm water and mix well. Dough should be smooth and pliable. If
dough is too dry, add more water and knead dough. Make into balls about the size
of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit
for 15 - 20 minutes. Roll each ball flat and then with a rolling pin to 7’’
diameter. Lightly brown on a hot griddle until bubbly. Turn once and brown the
other side. Yields approx. 1 dozen tortillas.

Cinnamon Tortillas

2 c. flour
1/2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
4 T. sugar
2 T. vanilla
1/4 c. corn oil
1 c. warm water

Mix dry ingredients together in a bowl. Add vanilla and oil and blend. Slowly
add 1 cup of warm water and mix well. Dough should be smooth and pliable. If
dough is too dry, add more water and knead dough. Make into balls about the size
of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit
for 15 - 20 minutes. Roll each ball flat and then with a rolling pin to 7¨C8¡å
diameter. Lightly brown on a hot griddle until bubbly. Turn once and brown the
other side. Yields approx. 1 dozen tortillas.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/

Lazy Man’s Bread

This bread is just what it says. Good bread for those who don’t like to knead and roll out biscuits and clean up the mess.

4 to 6 servings

1/4 cup shortening
2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 450 degrees F. Place 1 tablespoon of shortening in an 8-inch cast iron skillet and place in oven to heat up.

In a medium bowl, combine remaining shortening, flour and milk, mixing well. Pour immediately into hot skillet and return to over and bake for about 15 minutes until crusty brown.

Jamaican Cherry Ginger Bread

1 cup milk (from canned or powdered)
3 tablespoons butter (from canned, powdered, or other altnerative)
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour, divided
2/3 cup toasted coconut (from a can)
1/2 cup dried tart cherries (could also use “craisins”)
1 tablespoon grated lime peel
3/4 teaspoon ground ginger

Put milk and butter in a medium saucepan; heat until warm (105 to 115 degrees F). Pour milk mixture into a large mixing bowl. Add yeast; stir until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2 cups bread flour. Beat on low speed with an electric mixer until flour is moistened; beat 3 minutes at medium speed. Stir in remaining 1 1/4 cups bread flour, coconut, dried cherries, lime peel and ginger; mix until dough pulls cleanly away from sides of bowl.

Knead dough on a lightly floured surface until smooth and elastic, adding more bread flour, if needed. Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85 degrees F) about 1 hour, or until double in size.

Punch down dough several times to remove all air bubbles. Let rest 15 minutes. Shape into a loaf. Place in a greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in size.

Bake in a preheated 350 degree F oven 40 to 50 minutes, or until golden and loaf sounds hollow when lightly tapped. Remove from pan immediately. Let cool on a wire rack. Serve warm or at room temperature.

Makes 1 loaf, about 16 slices.

To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until golden brown.

GUY BREAD

3 cups self-rising flour 1 beer

Mix together Put in loaf pan Bake at 350 F for 45 minutes

I got this recipe from a guy at work. I asked him how much beer, and he looked at me strangely and said “one.”

Me: “Ok, so how much is one beer.” Him: “You know, just one, like you would drink.” Me: “Bottle or can? Or one of those cans of Fosters?” Him: “You’re over thinking this. Just pretend you’re a guy and go for it.”

So, I did, and the results were good. You can add things to this bread (“you know, cheese and stuff”). Try chopped apples and cinnamon. I suppose you could use sparkling apple juice if you don’t drink beer. I haven’t tried it though.

[This is a nice and easy one that will probably appeal to the kids as well.]

Grape Jam Bread

*2 cups prepared pancake flour
*5 T. brown sugar
*1/2 tsp. salt
*1 cup Grape Jam
*1/4 cup milk (from canned or powdered)
*1/4 cup shortening, melted
*1 egg, slightly beaten (or appropriate substitute)

Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8x4 inches.

Miracle Bread

Part 1

1/2 cup lukewarm water
2 packages dry yeast
1 tablespoon granulated sugar

Mix together until dissolved.

Part 2

2 cups boiling water
2 tablespoons shortening
2 tablespoons granulated sugar
2 teaspoons salt

Mix and cool to lukewarm temperature.

Mix Parts 1 and 2 together, then add about 6 1/4 cups flour; blend well. Turn dough upside down every 10 minutes for approximately 4 or 5 times to avoid getting a crust on the dough. Divide dough in half and roll as you would pie dough. Roll back up into a jellyroll. Make several diagonal cuts across top. Put in bread pan and let rise until double, about 1 hour.

Just before baking, spread a mixture of 1 egg plus 2 tablespoons milk on top. Sprinkle with sesame seeds, poppy seeds, etc. For a hard crust, use water with the egg instead of the milk. Bake at 425 degrees F for 15 to 25 minutes.

Makes 2 loaves or 3 long Italian loaves.

Rye Bread
Add 1 tablespoon caraway seed, 2 1/2 cups rye flour and 4 cups white flour instead of 6 1/4 cups white flour.

Wheat Germ
Add 1/4 cup wheat germ to each 3/4 cup flour.

Raisin Bread
Add 1/4 cup raisins per white loaf

Rolls
For rolls, use a little less flour, making a softer dough.

Cinnamon Rolls
Roll out dough, spread with butter. Sprinkle with cinnamon and brown sugar. Roll and cut into slices. Put butter and brown sugar in bottom of pan. Lay in slices and let double.

Mayonnaise Biscuits

2 cups self-rising flour
2 tablespoons mayonnaise
1 cup sweet milk (made from canned or powdered)

Mix well. Bake at 375 degrees F in a greased muffin tin for 15 minutes or until brown.

Masa Biscuits

3 3/4 cups unbleached all-purpose flour
1 1/2 cups Masa Harina® (same thing you make flour tortillas with)
2 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, well chilled
1/2 cup vegetable shortening, well chilled
2 cups buttermilk, chilled

Position racks in the upper and middle thirds of the oven, and preheat oven to 450 degrees F.

Cut butter and shortening into small pieces.

In a large bowl, stir together 3 1/2 cups of the flour and all the masa, baking powder and salt. With a pastry blender, blend in the butter and shortening until the mixture resembles a coarse and slightly lumpy meal. Stir in buttermilk until a soft, crumbly dough is formed. Sprinkle work surface with half the remaining flour. Turn the dough out, gather it into a ball, and briefly knead it, just until it holds together. Flatten the dough, sprinkle it with the remaining flour, and roll it out until it is about 1 inch thick. Form the biscuits with a 3-inch round cutter, and transfer them to two ungreased baking sheets, spacing the biscuits about 2 inches apart. Gather the scraps into a ball, roll it out to a 1-inch thickness, and cut out remaining biscuits.

Set baking sheets on the racks, and bake for about 15 minutes, or until they are golden and crisp. At the halfway point, exchange the position of the sheets on the racks from top to bottom and from front to back.

Serve the biscuits hot or warm.

Maple Nut Scones

3 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter cut
1/2 cup walnuts
1/2 cup quick cooking oats
1/2 cup maple syrup
1/2 cup milk
1 teaspoon vanilla extract

For the Topping:

3 tablespoons butter, melted
1/4 cup maple syrup
1/4 cup packed brown sugar
1/4 cup quick cooking oats

Preheat the oven to 425 degrees. Grease a large baking sheet or cover it with parchment paper. In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the walnuts and oats. Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.) Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each into six wedges and place them on the prepared baking sheet. Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/

POTATO YEAST BREAD

1/2 cup milk and water or water
2 tablespoons corn syrup
4 tablespoons fat
1-1/2 teaspoons salt
4 cups boiled potatoes
8 cups flour
1/2 cake compressed yeast
1/4 cup warm water

Dissolve yeast in the warm water. Add other ingredients and make same
as any bread.

POTATO PARKER HOUSE ROLLS

1/2 cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons corn syrup (or 1 tablespoon sugar)
3-1/2 cups flour
2 cups potato (mashed and hot)
1 teaspoon salt
1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add
potato and knead until smooth. Let rise until light. Roll thin, fold
over, bake until brown.

—

POTATO BREAD

1-1/2 cups tightly packed mashed potato
2-1/2 cups wheat flour
1 tablespoon warm water
1/2 yeast cake
1/2 teaspoon salt

Make dough as usual. Let rise in warm place for 15 minutes. Mould into
loaf, put in pan, let rise until double in bulk in warm place. Bake
for 45 minutes in hot oven.

POTATO BISCUIT

1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About 1/2 cup milk or water in which potatoes were cooked

Add melted fat to mashed potato. Mix and sift flour, baking powder and
salt and add to potato mixture, add enough of the milk to make a soft
dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
a quick oven for 15 minutes. (If bread flour is used in place of whole
wheat, the biscuits are slightly lighter and flakier in texture.)

Peanut Butter Bread

2 cups rye, barley or oat flour
1/2 cup peanut butter
4 teaspoons Baking Powder
4 cups sugar or corn syrup
1 teaspoon salt
1 cup milk

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well.

Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.

OATMEAL SCONES

1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
1/2 teaspoon baking powder or 1/4 teaspoon soda
1 teaspoon corn syrup
1/2 teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould
flat—cut 1/4-inch thick and bake on griddle.

OATMEAL NUT BREAD

1 cake compressed yeast
2 cups boiling water
1/2 cup lukewarm water
2 cups rolled oats
1 teaspoon salt
1/4 cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
1/2 cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until
lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water,
add shortening and add this to the oatmeal and water. Add one cup of
flour, or enough to make an ordinary sponge. Beat well. Cover and set
aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and
the salt. Knead well. Place in greased bowl, cover and let rise in
a moderately warm place until double in bulk—about one and one-half
hour. Mould into loaves, fill well-greased pans half full, cover and
let rise again one hour. Bake forty-five minutes in a moderate oven.

OATMEAL BREAD

2 cups rolled oats
2 cups boiling water
1/3 cup molasses
1 yeast cake
3/4 cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.
Dissolve the yeast in the lukewarm water and add to the first mixture
when cool. Add the molasses, salt and melted fat. Stir in enough bread
flour to knead. Turn on a floured board. Knead lightly. Return to bowl
and let rise until double in bulk. Knead and shape in loaves and let
rise until double again. Bake in a moderate oven 45 minutes.

Oatmeal Batter Bread

3/4 cup boiling water
1/2 cup old-fashioned rolled oats
3 tablespoons shortening
1/4 cup honey
1 teaspoon salt
1/4 teaspoon apple pie spice
1 package dry yeast
1/2 teaspoon granulated sugar
1/4 cup warm water
1 egg, slightly beaten
1 1/4 cups flour
1 1/2 cups flour

In medium bowl, stir together boiling water, oats, shortening, honey, salt and apple pie spice until well mixed. Cool.

Mix yeast, sugar and warm water, stirring until dissolved. Add yeast mixture, egg and 1 1/4 cups flour to oatmeal mixture. Beat well. Gradually add the 1 1/2 cups flour. Beat until batter is smooth. Spread batter into greased 9 x 5-inch loaf pan. Cover with towel and let rise 45 minutes.

Bake at 375 degrees F for 1 hour.

http://groups.yahoo.com/group/EPrep_Recipes/files/Recipes/Breads/

Won Ton Wrappers

1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
2 tablespoons water

Mix well and knead on a floured board. Cover and let stand for 15 minutes.

Roll as thin as paper. Cut into 3-inch squares.

Whole Wheat Tortillas

1 t. salt
1 t. baking powder
2 c. whole wheat flour
2 T. vegetable oil
1 c. (approx.) warm water

In a medium size bowl, sift salt, baking powder and flour together. Add oil and
mix well. Add water, a little at a time while working the mixture with your
hands. Add only enough water to allow the dough to form a soft ball and no
longer stick to the sides of the bowl. Knead the dough ball in the bowl or on a
floured board. Divde dough to form separate balls the size of an egg. Using a
flour board, roll out each ball with a rolling pin to the size of a salad or
dinner plate. Cook on ungreased pancakde griddle or skillet, turning until
tortilla is lightly browned on both sides. Makes about 8 to 10 tortillas.

Whole Wheat English Muffins

2 c. warm water
½ to 1 c. dry milk powder
1 to 2 tbsp. honey
3 tbsp. butter or oil
1 tsp. salt
1 tbsp. yeast
5 to 6 c. whole wheat flour
cornmeal

Combine water, milk powder, honey, butter, salt and yeast. Let rest 5 minutes.
Beat in flour slowly until you have a soft, kneadable dough. Knead 5 minutes and
let rise 1 hour. Punch down and pat out on a floured surface ½ inch thick. Cut
into 3 to 4 inch rounds, using a glass or empty tuna can. Place muffins on
cookie sheets liberally sprinkled with cornmeal. Let rise half an hour, then
bake on a medium-hot lightly greased skillet, griddle or electric pan, 10
minutes per side. Split with a fork, toast and serve hot. Makes 12 4” muffins

V-8 Bread

This is a delicious bread that tastes somewhat like pizza. It makes wonderful grilled sandwiches.

2 cups V-8
2 tablespoons butter
3 tablespoons granulated sugar
1 teaspoon salt
Scant 1 teaspoon basil
Scant 1 teaspoon oregano
1/2 cup grated Cheddar cheese (or use grated Velvetta if you don’t have block cheese)
1/4 cup ketchup
1/4 cup warm water
1 package dry yeast
7 or more cups flour

Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.

Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).

Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).

Bake at 350 degrees F for 25 to 35 minutes.

Traditional Jewish Unleavened Bread

(I had forgotten that I had this recipe. I’ve only made it a couple of times, but it is relatively easy. This recipe was shared by a friend.)

2 cups of flour
1 tea. salt
2 Tble of Crisco Shortening….
or Smaltz can be used That’s rendered chicken fat.

Now, add enough warm water to the flour mixture until it forms into a bread dough ball. Knead it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour.

On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350* oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it.

One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers.

Sweet Potato Scones
A spud in a scone? They’re oh, so sweet, spicy and delicious! And kids will find fun shapes make them “taste like more.”

2 1/4 cups Gold Medal® all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup firm margarine
1 cup mashed cooked sweet potato
1/2 cup shredded carrot
1/4 cup vanilla fat-free yogurt
1 teaspoon vanilla
1 egg white, slightly beaten, if desired
Granulated sugar, if desired

1 . Heat oven to 400ºF. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl.
2 . Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar.
3 . Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.

Sweet Potato Fry Bread or Pumpkin Fry Bread

1 cup self-rising flour
1 cup puréed sweet potatoes or pumpkin,
fresh or canned
1/4 cup granulated sugar, or to taste
Vegetable oil (for frying)

Put the flour and sugar in a large bowl and add puréed sweet potatoes or pumpkin a little at a time. Blend together well and knead until the dough is soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in diameter.

Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once.

Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners’ sugar and serve for dessert or snacks.

Sopaipillas

(These things are great with honey!)

2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/3 cup dry milk
3 tablespoons shortening
3/4 cup cool water

Optional cinnamon-sugar coating:

1/3 cup sugar
1 tablespoon cinnamon

1. Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.

2. To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water.

3. Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough.

4. Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.

5. Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.

6. Fry each side until brown. Dip in cinnamon and sugar if desired.

This recipe will make about a dozen three-inch sopaipillas.

Soda Crackers

4 cups flour
1 cup butter (or margarine)
3/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt

Work the butter into the flour with a pastry cutter or fork. Next, stir the vinegar, baking soda, and salt into the milk, and add this to the butter-flour mixture.

Form the dough into a ball. Roll out very thin. Lightly score the dough in the size of the cracker you desire. (I’ve come up with an easy way to do this. I roll out the dough directly onto a flat baking sheet. Next, placing a ruler on the dough, I perforate the dough along the side of the ruler with a fork. Sometimes I make squares, sometimes diamonds. I think you could cut out the crackers with cookie cutters for special occasions, but you will have a lot of waste unless you gather up the fragments and re-roll and re-cut them.)

Now bake the crackers at 375 degrees F for about 10 to 15 minutes or until crisp. The crackers should not get too brown, just a sprinkling of brown on top.

ROLLED OATS RAGGED ROBINS

1-1/2 cups rolled oats
1 cup bread flour
1-1/3 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits. (If uncooked rolled
oats are used, allow to stand in the milk for 30 minutes before making
recipe.)

Sweet Potato Fry Bread or Pumpkin Fry Bread

1 cup self-rising flour
1 cup puréed sweet potatoes or pumpkin,
fresh or canned
1/4 cup granulated sugar, or to taste
Vegetable oil (for frying)

Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry until puffed and golden brown on each side, turning once.

Drain on absorbent paper and serve hot with butter and syrup. Or, make smaller sizes, dust with confectioners’ sugar and serve for dessert or snacks.

Praline Biscuits

1/2 cup butter
1/2 cup packed brown sugar
36 pecan or walnut halves
Ground cinnamon
2 cups biscuit baking mix
1/3 cup applesauce
1/3 cup milk

Preheat oven to 450 degrees F.

Place 2 teaspoons butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted.

Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert onto a serving plate.

Serve warm.

Makes 12 biscuits.

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