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Mexican corn bread
Yield: 8 servings
1 c Whole-wheat flour
1 c Cornmeal
4 ts Baking powder
1/2 ts Chili powder
1/4 c Honey
2 ts Egg substitute, dried
--mixed with
4 tb Water
2 tb Applesauce
1/3 c Water
1/4 c Onion; chopped fine
1/4 c Green bell pepper; chopped f
2 tb Pimiento; chopped
3 tb Green chiles; chopped
Recipe by: McDougall Mix dry ingredients together. Mix moise ingredients
together, along with chopped vegetables. Add dry ingredients to wet
ingredients. Mix. Place in lightly oiled or non-stick 8 inch square baking
pan. Bake at 400 degrees for 30 minutes.
Chorizo Bread
Yield: 10 servings
5 1/2 oz Chorizo
3 c Flour (not self-rising)
3 tb Grated parmesan cheese
2 tb Brown sugar-packed
4 1/2 ts Baking powder
1 ts Fennel or caraway seeds
1/2 ts Salt
1/4 ts Baking soda
1 3 oz. cream cheese softened
1 8 oz. cream cheese softened
1 c Milk
2 Eggs
1/4 c Butter or Margarine, melted
If necessary, remove sausage casing. Coarsely chop
sausage; you should have 1 cup. Set aside. In a
bowl, combine flour , Parmesan cheese, sugar, baking
powder, fennel seeds, salt, and baking soda.
In another bowl, beat cream cheese until smooth; then
stir in milk. Add eggs, 1 at a time, beating well.
Stir in butter and chorizo. Add to flour mixture,
stirring just to moisten. Spoon batter into a greased
5 x 9 inch loaf pan.
Bake in 375 F. oven until bread browns and begins to
pull away from pan sides ( abt. 55 min.). Let cool in
pan on rack for 5 min., then turn out. Cut bread into
thick slices and serve warm. Store at room temp. for 1
day. Freeze for longer storage. Thaw wrapped. Reheat
uncovered in 350 F. oven. Yield: 1 loaf
Sopaipillas (Puffy Fried Bread)
4 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons baking powder
3 tablespoons sugar
2 tablespoons shortening
milk (about 1 1/4 cups)
sald oil for deep frying
Sift flour, measure, and sift again with the salt, baking powder, and
sugar. Cut in the shortening, and add milk to make a soft dough just
firm enough to roll. Cover bowl and let dough stand for 30 to 60
minutes; then roll 1/4 inch thick on lightly floured board and cut in
diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about
370o to 380o. Add a few pieces at a time, turn at once so they will puff
evenly, then turn back to brown both sides. Drain on paper toweling.
Makes 4 dozen or more.
MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
Yield: 8 servings
5 c Sifted all purpose flour
2 c Sugar
Salt
3 tb Butter OR oil
1 Active dry yeast (use 2
Packages if time is short)
1 c Warm water (105 - 115øF)
1 Egg, slightly beaten
1/2 c Melted butter
2 ts Ground cinnamon
1 ts Anise extract OR
1/4 c Aniseeds
1. Sift flour, 1 cup sugar adn salt together. Cut
in the butter until the mixture resembles coarse meal.
If using oil, stir oil into liquid ingredients after
adding the egg.
2. Dissolve yeast in warm water, stir vigorously,
and allow to ferment for 5 to 10 minutes. Then add
the egg and anise extract or aniseeds.
3. Add a small quantity of the flour mixture to
the yeast and beat until thoroughly blended. Let
stand for a few minutes, or until dough becomes light
and airy.
4. Add the rest of the flour mixture, adding more
flour if necessary to make a stiff dough. Knead on a
lightly floured board until satiny.
5. Butter the top of the dough, cover with wax
paper and let rise until doubled.
6. When the bread has risen, punch it down, and
let it rise until doubled again.
7. Knead the dough slightly, then form into balls
the size of an orange. With a rolling pin, flatten to
1/2 to 3/4 inch thick.
8. Prepare a topping by mixing together the melted
butter, remaining 1 cup sugar and the cinnamon.
Spread topping on all sides of the rolls.
9. Let rolls rise until light and about doubled in
size. When nearly doubled, preheat oven to 400 degrees
F. Bake in a preheated oven for 20 to 25 minutes, or
until golden. Slice thinly and butter generously with
soft butter. Arrange slices on a platter as desired.
They will keep for 2 to 3 days at room temperature
when well wrapped.
Maximum recommended freezer storage: 3 months
Makes 8 to 10 small loaves.