Braised Buckwheat Kernels Popular in Russia where it s called Kasha, this hearty style side dish is prefect for a hurry up meal. (Sue s note: This stuff is good!!) Mix buckwheat kernels and egg in ungreased 10 inch skillet. Cook over medium high heat, stirring

PREHEAT OVEN TO 375F. Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. Heat the oil in a heavy, oven proof fryin

Mix bran, milk, apples, oil and egg. Mix in another bowl the dry ingredients. Add the wet ingredients to the dry ones; mix gently just enough to humidify. Bake 375F, 15 20 min. (You can add dry raisins and/or nuts to the recipe if you like it!). Have fun!  

Combine cereal, milk and molasses. Let stand until most of the moisture is absorbed. Melt butter. Combine egg and butter with the cereal mix and beat well. Stir in raisins. Sift together flour, baking powder, soda and salt. Add to cereal mixture, stirring only until combine

D. German I Small Page 49 Place in pan. Press start. NOTES : Good, dense, crispy crust. Not much to look at...didn t rise much. Added 1 tsp. cinnamon. Might try adding some apple or apple sauce. Needed another 1/4 cup water. 847 cal    

Put the ingredients in the bread pan in the order suggested by the manufacturer and process on the basic bread cycle. 1 1/2 lb. loaf. Deb s notes: Excellent! Light, fluffy. OK to substitute oat bran for wheat bran. Source: Hitachi Home Bakery Cookbook. &nb

Put the ingredients in the bread pan in the order suggested by the manufacturer and process on the basic bread cycle. 1 1/2 lb. loaf.     strongServings: 1/strong  

Preheat oven to 400 F (hot). Grease muffin tins. Stir bran cereal and milk together in a bowl. Let stand a minute or two. Add egg, oil, and honey. Beat well. Stir remaining ingredients together until well mixed. Add to liquid mixture and stir only until mixed.

Cream shortening. Add sugar and mix well. Add well beaten egg, milk, bran, and corn meal. Sift flour, measure, and sift with baking powder and salt. Add to first mixture, stirring only until well blended. Pour into well oiled pans. Bake in moderate oven (400x F) 20 minutes.

Makes 2 loaves Crumble yeast into small bowl. Stir in lukewarm water and sugar. Let stand until foamy, about 10 minutes. Meanwhile, add molasses and butter to milk and stir until butter melts. Combine 2 cups all purpose flour, bran, seeds and salt in large bowl

Heat oven to 400F. Grease bottoms only of 12 medium muffn cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Mix cereal, raisins and water; let stand 2 minutes. Beat egg in 2 1/2 quart bowl; stir in buttermilk, oil and cereal mixture. Stir in remaining ingredients,

Combine ingredients on the bread cycle. This equates to a large loaf in the Welbilt or Hitachi machines. If prepared on the dough cycle, or by hand and after the first rising, punch down and form into two loaves. Pop into two 8" loaf pans, let rise until nicely rou

Preheat oven to 325 F. Pour the boiling water over the raisins and set asid Pour half the batter into each pan 08/07/92 11:47 AM and bake for ab     strongServings: 32/strong  

Cut buttered bread into finger width pieces. Arrange in layers in buttered baking dish, sprinkling each layer with Brazil nuts. Beat eggs slightly, add sugar, salt, vanilla and milk. Mix well and pour over bread. Garnish top with Brazil nuts and bake in a 325 degree oven for

Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE:

Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions. Put in vin

1. Slice the bread and butter on both sides 2. Line a deep oven proof dish 3. Put in one handful of the dried fruit 4. Sprinkle on a third of the sugar, third of the spices 5. Add a layer of bread 6. Repear numbers 3, 4 and 5. 7. Whisk up eggs and milk and cream 8. Pour over

Soften yeast in water. Add sugar, salt, and shortening. Add flour gradually, beating thoroughly after each addition until the dough is just stiff enough to knead. Turn onto lightly floured board. Knead until dough is smooth and elastic. Cover with a warm, damp cloth. Set in

Remove crusts from bread. Tear into small pieces. Mix with glue and juice. Knead. This recipe is from ACC Child Development Class.     strongServings: 1/strong  

In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain, then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining ingredients. For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle,

Recipe by: Randy Pollak In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well. In a medium bowl beat eggs slightly; add sourdough batter and milk. Stir until well combined. Pour batter mixture into flour mixture and mix dough until smooth.

1.Cut the buns into little cubes; take 1/4 of them and put into a bowl and pour the hot milk over them. 2.Heat 2 tablespoons butter in skillet and fry the 3/4 cubes in it until golden brown. 3.Let cool a little than add the finely chopped parsley. 4.Mix the leftover, soft bu

This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one.     strongServings: 1/strong  

*Make clean up easy by spraying the kneading paddle of your machine with nonstick spray coating before adding ingredients and by soaking the paddle and pan in hot soapy water immediately after removing the baked bread. *Use the end of the handle of a wooden spoon to rem

: directions only Bread Machine Tips 1.Use good quality hard wheat unbleached, unbromated flour that has at least 12 grams of protein per cup. (I like King Arthur) 2.Use fresh, quick dissolving active yeast, not rapid rise. 3.Open the machine and check the doug

REGULAR LOAF MODELS RATED "VERY GOOD," IN ORDER... Trillium Breadman TR 500 3 year warranty Zojirushi Home Bakery BBCC S15 Regal Kitchen Pro K6773 Mister Loaf Home Bakery HB 215 Hitachi Home Bakery Breadmaster HB B301 Hitachi Home Bakery HB B101 Panasonic Bread Bak

This is a Public Service Post brought to you from the Bourbon Cowboy re: "Bread Making"... Anyone who owns a Bread Making Machine, please skip this message... A lot of folks think that making bread "from scratch" is a lost, arcane art, practised

First, let s review the basic recipe for one loaf of "plain" white bread 3 c all purpose flour 1 pkg yeast 1 1/4 c liquid (water or milk...milk recommended) 1 egg (optional but recommended) An egg can be added for extra flavor and nutrition; it softens the

Hello once again, all you li l ol bread makers! Ready for lesson three? First, let s review the basic recipe: 3 cups all purpose flour 1 package yeast 1 1/4 cups water Mix, knead, let rise, punch down, let rise, bake. Hopefully you ve tried a coup

Soak the crumbs in the milk for an hour , then beat the eggs and mix them in, season with salt and pepper if liked. Fry slowly and when done cut into squares and serve. From:     strongServings: [email protected] (Anita A. Matejkadate:/strongb

Cut bread in 1/2 inch cubes, brown in butter in frying pan. When brown, pour hot water over bread. Break egg into this and stir. Season with salt and nutmeg. Source: Mabel Miller, Genoa Grange, Ottawa County, OH     strongServings: 1/stro

1. Heat oven to 350 degrees. Spread fruit in a 13 by 9 inch baking dish. Arrange a single layer of bread over fruit. 2. Lightly beat egg in small bowl; mix with butter, granulated sugar and vanilla. Spoon over bread and carefully spread with a rubber spatula. Bake unti

Slice off top of bread; hollow out center, leave half shell. Combine ingredients and spoon filling into hollowed loaf and replace top. Wrap loaf tightly with two or three layers of heavy duty aluminum foil. Set on cookie sheet and bake 1 hour and 10 minutes at 35OF. Remove f

Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish. Arrange bread or cake in dish and pour liquid over it. Let stand until bread has been thoroughly soaked. Add the raisins and bake at 350 F for 25 minutes. Source: Pennsylvania Dutch Cook Book Fine Old

Put it all into a greased pan after mixing. Sprinkle 2 Tbs. of margerine or butter on top. Add more if desired. Sprinkle 1/2 tsp. of nutmeg on top. Bake 45 minutes. Must be a 350 375 oven, just guessing as I don t have it in my book. This recipe tastes ver

Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this ov

Break bread into pieces and soften in small amount of milk; place in 1 1/2 qu. baking dish. Beat sugar and egg yolks together until well blended; add milk and mix well. Blend in vanilla, cinnamon, and raisins. Pour mixture over bread. Place dish in pan of water and bake in

Preheat oven to 350 degrees. Arrange bread in a 9" square baking pan. Beat together remaining pudding ingredients in mixing bowl & pour over bread. Let sit for 5 mins, then turn bread over & let them soak for another 10 mins. Cover pan with aluminum foil &

Cream butter & sugar over medium heat til all butter is absorbed. Remove from heat and blend in egg yolks. Gradually add bourbon, to taste, stirring constantly. Sauces thickens as it cools. Serve warm over warm bread pudding. (Can be refrigerated & reheated for a day

Mix sugar, water, and zest in a saucepan and bring to a boil. Reduce heat, cover partially and cook until the mixture is syrupy. Let cool slightly, remove the zest, and add the liqueur. Mix well. This will keep in the refrigerator. Use approximately a tablespoon per serving