Famous Recipes – No-Knead Bran Bread
1/2 cup dry milk powder
1/2 teaspoon salt
2 tablespoons active dry yeast
1/4 cup honey
1-1/4 cups warm water (110 to 115 degrees)
1-1/2 cups bran OR 2-cups bran cereal
3 tablespoons vegetable oil
In a small mixing bowl, combine together the flour, dry milk powder, and salt.
In a large bowl, combine the yeast, honey, warm water, and bran. Let the yeast
mixture stand 2 minutes. Add the egg, oil, and about half of the flour mixture.
Beat until smooth. Add the remaining flour mixture and stir to form a sticky dough.
Cover with a damp towel and let rise in a warm draft-free place until doubled in bulk,
approximately 1 hour. Stir down and pour into a lightly greased 9 x 5-inch loaf pan.
Bake at 375-degrees for about 40 minutes. Cool in the pan for 5 minutes.
Remove and cool thoroughly on a wire rack. Serves 18 at 128 calories.
Cinnamon Pull Aparts
2 (8 ounce) cans refrigerated biscuits
1/3 cup white sugar
1/4 teaspoon cinnamon
1/3 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
Cut bicuits in fourths.
Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.
Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes.
Serve warm. Yum!
Bread made with Grapenuts Cereal
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1 tsp (5 ml). baking powder
1/2 tsp (2 ml). salt
2 Tbsp (30 ml). sugar
1 egg, beaten
2/3 cup (150 ml) milk
1-1/2 cups (350 ml) cereal (i.e. Grapenuts)
Combine ingredients in order given.
Fold in cereal.
Spoon into sprayed 9 by 5 loaf pan.
Bake at 350 degrees (175 C.) for one hour.
1 Jar apricot bread mix
1/2 c. butter or margarine, softened
2 eggs , slightly beaten
1 1/4 c. milk
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. dried apricots, finely chopped
1/2 c. sugar
2 1/2 c. bisquick
1 tsp. baking powder
1/4 tsp. Salt
Layer the ingredients in the order given into a wide mouth 1-quart
canning jar. Pack each layer in place before adding the next
Attach a gift tag with the mixing and baking directions. See Below
Preheat the oven at 350* F. In a large bowl, place the
Apricot Bread Mix. Make a well in the center. Mix wet ingredients and
pour into dry mixture. Stir until mixture is blended.Spoon the batter
into a large loaf pan that is well greased and with wax paper in the
bottom. Bake for 1 hour or until knife inserted in center comes out
clean. Cool in pan on a wire rack before removing.
Cranberry Apple Bread
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups peeled, chopped apples
3/4 cup sugar
2 Tablespoons vegetable oil
1/4 cup Egg Beaters (egg substitute)
1 cup fresh cranberries
1/2 cup chopped walnuts
Mix flour, baking powder, cinnamon and soda. Set aside. Mix apples,
sugar and oil in medium bowl. Stir in Egg Beaters. Add flour mixture,
just until moistened. Batter will be thick. Stir in cranberries and
walnuts. Spread into a greased 8-1/2 x 4-1/2 x 2 1/2 loaf pan. Bake at
350° for 1 hour or until toothpick comes out clean.
CARAMEL SPICED APPLE CUPCAKES
Makes 22 to 24 cupcakes
1 jar (14.5 ounces) red spiced apple rings, drained
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
3/4 cup water
1/2 cup vegetable oil
3 large eggs
45 to 50 caramels
1/3 cup evaporated milk
1 teaspoon vanilla extract
1/2 cup unsalted peanuts , chopped
To make cupcakes: Place a rack in the center of the oven and preheat the
oven to 350 degrees. Line 24 cupcake cups with paper liners.
Place the drained apple rings in the food processor and, using an on-off
pulse, finely chop them, about 15 seconds.
Place the cake mix, pudding mix, chopped apple rings, water, oil and
a large mixing bowl. Blend with an electric mixer on low speed for 30
seconds. Stop the machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,
scraping down the sides again if needed. The batter should look
Spoon or scoop 1/4 cup batter into each lined muffin cup, filling it two
thirds of the way full. (You will get between 22 and 24 cupcakes; remove
empty liners, if any.)
Bake the cupcakes until they’re golden and the top springs back when
pressed with your finger, 18 to 20 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5
minutes. Run a dinner knife around the edges of the cupcake liners, lift
cupcakes up from the bottoms of the cups using the end of the knife, and
pick them out of the cups carefully with your fingertips. Place them on a
wire rack to cool for 15 minutes before glazing.
Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in
a medium-sized saucepan. Add the evaporated milk. Stir with a wooden spoon
over medium heat until all the caramels are melted, 5 to 6 minutes. Stir in
Immediately spoon the warm caramel glaze over the top of each cooled
and sprinkle the chopped peanuts around the edges.
Push a craft stick in the center of each cupcake, if desired.
PER SERVING : 259 calories; 3 g protein; 39 g carbohydrates; 1 g fiber;
fat (2 g saturated); 29 mg cholesterol; 267 mg sodium
Recipes – Vegetable Recipes – Broccoli Cheese Braid
2 cups chicken, cooked and chopped
1 cup broccoli, fresh or frozen, chopped
1/2 cup red bell peper, chopped
1 clove garlic, minced
1 cup chedder cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill weed, dried
1/4 teaspoon salt
2- 8 ounce packages refrigerated crescent dinner rolls*
1 egg white, lightly beaten, optional
2 tablespoons almonds, slivered, optional
Combine chicken, broccoli, pepper, garlic, and cheese in mixing bowl. In another small bowl, combine mayonnaise with dill and salt. Stir mayonnaise mixture into chicken mixture. Unroll packages of crescent dough; do not separate. Arrange dough onto baking sheets to form a rectangle the length and width of the pan. Roll dough together to seal perforations. On longest side of baking sheet, cut dough into strips 1½” apart and 3″ deep using a pizza cutter (there will be 6″ in center for filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn, and then pinching together. Continue twisting and pinching strips to form a braid. Pinch ends together to seal at end of braid. If desired, brush egg white over dough and sprinkle with almonds.
Bake at 375 degrees F. for 25-28 minutes or until deep golden brown.