-MICHAEL HATALA (RJHP21A) 6 Eggs 1/2 c Heavy cream, half-and-half -or milk 1 ts Cinnamon 1/4 ts Salt 4 tb To 6 T clarified butter 8 sl Challah, cut 1-inch thick Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don’t fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAH’S JEWISH KITCHEN |
1/2 c Packed brown sugar 1 pk Butterscotch regular pudding -And pie filling (3 5/8 oz) 1/4 c Margarine or butter melted 1 tb Milk 1/2 ts Ground cinnamon 1 pk Active dry yeast 3/4 c Water water (105?to115?) 2 3/4 c Bisquick baking mix MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve yeast in water water; stir in baking mix until soft dough forms. Turn dough onto cloth-covered board dusted with baking mix. Knead until smooth, about 20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky. Roll into rectangle, 15 X 9 inches. SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover and refrigerate up to 24 hour. (To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes. Bake as directed below. REMOVE cover from pan of rolls. Let rise in warm place until double, 45 to 60 minutes. Heat oven to 375?. Bake until golden brown, 25 to 30 minutes. Immediately invert pan on heat proof serving plate. Let pan remain a minute so butterscotch drizzles over rolls. High Altitude Directions (3500 to 6500 feet): No adjustments are necessary. |
| Ingredients | |||
| 1/3 | cup | margerine | |
| 1 | cup | onion, chopped | |
| 1 | cup | celery, chopped | |
| 1/2 | teaspoon | poultry seasoning | |
| 2 | tablespoon | parsley, fresh, chopped | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | sage | |
| 1/4 | teaspoon | thyme or marjarom | |
| 8 | oz | canned mushrooms | |
| 6 1/2 | cup | bread cubes, dry | |
| 10 1/2 | oz | can cream of chicken soup with water added to equal 2 cups | |
| 1 | each | egg, well beaten | |
Directions: | |||
| Saute onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup. | |||
2 1/4 c AM Wheat Bran 2 c Milk or soy milk 2 Eggs or egg replacer 1/4 c AM Unrefined Vegetable Oil 1/2 c Honey (or less to taste) 2 1/2 c AM Multi Blend Flour 2 1/2 tb Non-alum baking powder 1 ts Sea salt (optional) 1 ts Cinnamon 1 1/2 c Raisins 3/4 c Chopped walnuts or pecans – (optional) In a large mixing bowl combine the bran, milk, eggs, oil and honey. In a second bowl, combine all the remaining ingredients. Add the dry mixture to the liquid and mix thoroughly. Fill oiled muffin tins. Bake in 350 F. oven for 30 minutes, or until tops are lightly browned. Cool on a rack. When thoroughly cooled, store covered in refrigerator or freezer. Makes 24 large muffins. Oat Bran Variation: To make Aunt Hilda’s bran muffins, follow recipe above with these simple changes: a) Substitute 2-1/2 cups of oat bran for the wheat bran. b) Increase the honey to 3/4 cup. Everything else is the same. Source: Arrowhead Mills “Multi Blend Flour Recipes” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
1 c Cornmeal 1/2 c Flour {I used whole wheat} 3 tb Baking powder 3 tb Sugar 1/2 ts Salt (optional) 1 Apple made into -applesauce or 1/3 c Unsweetened applesauce 3/4 c Skim milk {I used soy milk} 2 Egg whites {I used egg -replacer equivalent} Preheat oven to 425 degrees. Grease a pan (Chris used a medium vision pot sprayed lightly with Pam - I used a 9″ square glass pyrex pan) and put in oven to preheat. Mix all ingredients, put batter into heated pan and bake for 20 mins. |
2 Eggs, beaten 1 c Whole Milk 3/4 c All-purpose flour 1 1/2 c Sifted yellow corn meal 4 ts Baking powder 1/2 ts Salt 3 tb Granulated sugar 4 tb Fat or oil Combine eggs and milk; add flour and corn meal. Sift baking powder, salt and sugar; add to corn meal mixture. grease muffin pan with fat; pour in batter. Bake at 350 degrees for 25 to 30 minutes. |
1/3 c Margarine (reduced calorie) 1 c Brown sugar 1/3 c Light molasses 2 Egg whites 1 c Pumpkin 1 c Oat bran 1 c Flour 1 tb Pumkin pie spice 1/2 ts Baking soda 1/4 ts Baking powder 1/4 ts Salt (optional) 1/2 c Whole almonds (chopped) —–STRUESSEL TOPPING—– 1/4 c Sugar 1/2 ts Cinnamon 2 tb Flour 1 tb Margarine Preheat oven to 350 and spray muffin cups with cooking spray. Cream together magarine, sugar, and molasses. Add egg whites and pumkin. Add dry ingredients and stir until moistened. Add almonds. Fill muffin cups 3/4 full. Combine struessel topping ingredients, cutting in margarine until mixture is crumbly. Sprinkle struessel topping over muffin batter. Bake for 35-40 minutes until wooden pick comes out clean. |
| 1 c Sugar 1/2 c Margarine or butter; -softened 3 Eggs 1 ts Vanilla 3 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Dairy sour cream 23 oz Jar MOTTS Chunky Apple Sauce —–TOPPING—– 1/2 c Firmly packed brown sugar 3/4 c All-purpose flour 1/3 c Margarine or butter 1/2 ts Cinnamon 1/2 c Nuts; if desired Heat oven to 350F. Grease 13×9-inch pan. In large bowl, beat sugar and margarine until light and fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt. Alternately add flour mixture and sour cream to sugar mixture, beating well after each addition. Spread 1/2 of batter in prepared pan; top with apple sauce. Drop spoonfuls of remaining batter over apple sauce. In small bowl, combine topping ingredients. Sprinkle over batter. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. from MOTT’S Apple Sauce Recipe Collection posted by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 08-16-94 —– |
1 tb Butter 1 c Sugar 1 ea Egg 1/2 c Nut meats 2 c Flour 1/2 ts Salt 1 ts Baking soda 1 c Dates 1 c Water; boiling Dissolve soda in boing water. Pour over cup of diced dates. Add butter and sugar, creamed. Add some flour, eggs beaten, then salt and balance of flour with nuts. Bake 35 to 40 minutes at 375 F. Source: Mrs. Nellie Ragen, Selden Grange, Fayette County, OH Mrs. Ruth Overturf, Selden Grange, Fayette County, OH |
1 c Feta cheese, drained, Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose Flour 1 Egg, beaten 6 Bay leaves 2 tb Honey 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). |