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Bettys Zucchini Bread

RecipeFeed.com — 2009-01-07T17:34:36+01:00

-Bon Appetit 2 c Flour
2 ts Cinnamon;3 if desired
2 ts Baking soda
1 ts Salt
1/2 ts Baking powder
3 Eggs
2 c Sugar
3/4 c Vegetable oil
2 c Zucchini;grated
-well drained 1 1/2 c Walnuts;chopped
1/2 c Raisions;(optional)
Preheat oven to 350. Sift first 5 ingredients. Beat eggs in a large bowl until light. Gradually add sugar and beat until thick and lemon colored. Add oil in thin stream and beat well. Mix in zucchini, nuts and raisins. Add sifted dry ingredients and blend well. Turn into greased and floured 12-cup bundt pan or 2 8x4 inch loaf pans. Bake until tester inserted in
center comes out clean, about 50 minutes. Let cool 5 minutes before turning out onto rack. Cool completely before slicing. Makes 1 bundt cake or 2 loaves .from Bon Appetit....years ago

Bhopali Roti

RecipeFeed.com — 2009-01-07T17:34:36+01:00

1 1/2 c Flour, whole wheat; 175 g
1/2 c Flour, rice; 50 gm
2 tb Ghee; or oil
1 ts -Salt
1 ts Cumin seeds; dry roasted &
-ground 3 ea Green chilis; sliced
3 tb Cashews, broken; ground
-coarsely 3 tb Coriander, fresh; (cilantro)
-finely chopped 6 ea Saffron strands; soaked in
2 tb Milk; warm
-Water for kneading Ghee; or oil; for frying Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.

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Big Batch Lemon Muffins

RecipeFeed.com — 2009-01-07T17:34:36+01:00

1 1/2 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking powder
1/4 ts Sea salt
1/4 ts Ground nutmeg
1 1/2 c Whole wheat flour
1/2 c Wheat germ
10 1/2 oz Soft silken tofu; drained
1/4 c Lemon juice
2 tb Egg replacer
1/2 c Water
1/2 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Wht. grape juice concentrate
-- (frozen, thawed) 1 ts Vanilla extract
1 ts Grated lemon peel
1/2 ts Cinnamon
Preheat oven to 400 F. Oil and lightly flour muffin pans. Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside. Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside. In a small bowl, whisk egg replacer with water until foamy. In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice. Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition. Fill muffin cups 2/3 full with batter and lighty dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes. Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool. Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium
From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

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