Resep Maknyos

Equipment:
2 mixing bowls
cookie sheets
Cookie cutters

Ingredients:
1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Preparation time : 10 mins + 1 hour to chill
Cooking time: 8 mins
Make about: 16 cookies

Directions:
In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk.
The molasses and soymilk won't really blend with the oil but that's ok.

In a sepearte bowl,
sift together all the other ingredients.

Add the dry ingredients to the wet in batches. MIx together with a firm spoon or spatula until well combined.
You should have a pretty stiff dough. Flatten the dough into a disk.
Wrap in plastic wrap and chill for an hour or up to 3 days in advance.
(If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).

Preheat oven to 350 F. Lightly grease your cookie sheets.

On a floured surface roll you dough out to a little less than 1/4 inch thick.
You can do this in 2 batches if you don't have the space.
Cut out your shapes with your cookie cutters and gently place on cookie sheets.
(If you are using them to decorate with remember to cut a hole with a straw or something before baking).
Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack.
Wait until they are completely cool before icing.

Directions:
Combine 2 packages dry yeast, 1 c. sifted all purpose flour, 1 1/2 c. whole wheat flour, and 1/2 c. rye flour.Heat together 2 c. milk, 1/2 c. brown sugar, 3 T. shortening, 2 T. granulated sugar and 1 T. salt.Stirring until just warm, add to dry mixture.Beat at low speed 1/2 minute scraping bowl often.Beat 3 minutes at high speed.Stir in 2 1/4 to 2 1/2 c. all purpose flour (enough to make moderately stiff dough).Turn onto floured surface and knead 8-10 minutes.Place in freezer bowls turning once. Cover. Let rise until it doubles (1 1/2 hours).Punch down, let rest 10 minutes. Place in 2 greased 8 1/4 X 4 1/2 X 2 5/8 inch loaf pans. Let rise 4560 minutes.Bake at 375 degrees for 40 minutes.

Blend:
1-2/3 c. sugar
1 c. shortening.
Add 4 eggs, 1 at at time.

Mix in separate bowl:
5 c. flour, 1 T. salt, 3 c. All Bran, and 2 c. bran flakes.

Mix 1 quart buttermilk, 5 t. soda (dissolved in butter milk).

Add dry ingredients alternately with buttermilk to sugar and shortening mixture.

Bake at 400 degrees for 15 to 20 minutes.

The taste of the ultimate Italian Bread......

Ingredients:
1 package yeast
1 1/2 c. warm water
1 T. shortening, melted or oil
1 T. sugar
1 1/2 t. salt
4 c. flour

Directions:
Sprinkle yeast on water in large bowl. Stir to dissolve. Add sugar, salt, and half of flour. Stir. Then add melted shortening and rest of flour.
Mix well. Place in warm place and cover with towel. Work through dough with spoon well 5 times at 10 minute intervals.
Then divide in half and shape in loaves (roll up and pinch very tightly.
Place on greased sheet, slice top with white sharp knife and bake at 350 degrees for 30 to 35 minutes.
Can be brushed with butter afterwards or brushed with egg white before and sprinkle with sesame or poppy seeds.

1 egg
1 1/2 c. buttermilk
1/2 t. soda
1/2 c. flour
1 1/2 c. corn meal
1 t. sugar
3 t. baking powder
1 t. salt
1/4 c. soft shortening

Heat oven to 450 degrees. Butter 12 muffin cups or corn stick pans.
Beat eggs. Beat in rest of ingredients just until smooth. Pour into hot pans until almost full.
Bake 10-15 minutes.

3/4 c. boiling water
1/2 c. old fashioned rolled oats
3 T. margarine
1/4 c. honey
1 t. salt
1 envelope active dry yeast
1/4 c. very warm water
1/2 t. sugar
1 egg
2 c. flour
3/4 c. oat bran

Stir together boiling water, rolled oats, honey and salt. Let cool till warm. Sprinkle yeast over the very warm water in 1 cup container. Add the sugar.
Stir and let stand about 10 minutes or until bubbly.

Add yeast mixture, egg, 1 1/2 c. of the flour and oat bran to oatmeal mixture.
Beat at low speed 2 minutes while gradually adding the rest of the flour.

Put dough into loaf pan sprayed with Baker's Joy. Cover with wax paper and towel and let rise in warm place till it doubles in bulk (about 45 minutes).

Bake at 375 degrees for 1 hour.

Sourdough Starter. Feed about once a week
Stir in 2/4 c. flour, 1 c. warm water and 2 t. sugar.
Let stand overnight. Keep refrigerated.

Ingredients and directions:
1/2 c. starter
1 c. flour -
1 c. milk
1/2 t. salt
Mix the above ingredients in glass or plastic bowl and cover with towel. Let stand overnight.

In morning add and beat:
2 t. soda
2 eggs
3 T. oil
2 t. sugar

Cook on hot griddle.

1 1/2 cups packaged biscuit mix
1 c. whole bran cereal
1 t. ground cinnamon
2 beaten eggs
1 c. milk
1/3 c. packed brown sugar
2 T. shortening
1 c. raisins

In a bowl combine biscuit mix, cereal, and cinnamon. Make a well in center.
In another bowl combine egg, milk and brown sugar. Add egg mixture all at once to cereal mixture.
Stir just till moistened (batter will be lumpy). Fold in raisins.
To store, chill in a covered container up to 7 days.
Gently stir batter. Grease muffin cups; 2/3 full.

Bake in a 400 degree over for 15 to 20 minutes or till golden. Remove from pans.

Makes about 12.

1 1/2 c. flour, sifted
1/4 c. sugar
2 t. baking powder
1 t. salt
1 c. wheat germ
3/4 c. milk
1/4 c. margarine, melted
1/4 c. molasses

Directions:
Mix flour, sugar, baking powder and salt in bowl. Stir in wheat germ. Combine egg, milk, margarine and molasses.
Add all at once to flour mixture. Stir until liquid is absorbed.
Spoon in 12 greased or paper lined muffin cups.

Bake at 400 degrees for 20 minutes.

Ingredients:
1 egg beaten
1-1/2 c. milk
3 T. oil
3 t. baking powder
3 t. soda
2 t. molasses
1 c. raisins
1 1/2 c. bran
1 c. whole wheat flour
1 t. salt
1/2 c. brown sugar
1/4 c. honey

Directions:
Mix egg, milk, oil and molasses. Add bran and let set 5 minutes.
Sift rest of ingredients into first mixture and add raisins. Fill paper lined muffin cups 1/2 full. Bake at 375 degrees for 20 minutes.

Makes about 12 muffins.

Ingredients:
1-1/2 c. flour
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. dry milk
1/4 c. oil
1 c. coarsely shredded unpeeled apple 1/3 c. packed brown sugar
1/2 c. chopped walnuts

Directions:
Mix flour, sugar (granulated) with 1/2 t. cinnamon and salt.
Stir in egg, milk, oil, and apple until just moistened. Bake at 400 degrees for 25 minutes or test with pick.

Makes 12 muffins per recipe.

Nutrition Facts:
Per muffin: 190 calories, 3 g. protein, 29 g. carbohydrates, 7 g. fat, 21 mg. cholesterol.