Company Message - Company Message
RSS Follow Become a Fan

Delivered by FeedBurner


Recent Posts

Sept 18, 2017--Fall arrives
Waiting for Spring of 2017 to arrive
Dec 14,2015
Rainy Day On The Mountain
April--Spring has sprung--sort of

Categories

2010 yr end
April 2011
April 2012
April 2015
August 2011
Dec 2001
Dec 2015
December 2012
fall of 2017
Feb 2013
February 2011
Janauary 2013
January 2011
January 2015
January2012
July 2011
June 2011
March 2011
March 2013
March 2014
March 2017
May 2011
May 2012
November 2014
October 2011
RECIPES ------------- 2015
Recipes of the Day
sept 2013
spring
The New Year has Arrived

Archives

September 2017
March 2017
December 2015
April 2015
March 2015
January 2015
November 2014
March 2014
September 2013
March 2013
February 2013
January 2013
December 2012
May 2012
April 2012
January 2012
December 2011
October 2011
August 2011
July 2011
June 2011
May 2011
April 2011
March 2011
February 2011
January 2011
December 2010

powered by

Spring

RECIPES FOR 2015

                                                      STEAMED BROWN BREAD


1/2 CUP LIGHT RYE FLOUR                                                           MAKES 1 LOAF
1/2 CUP CORNMEAL
1/2 TEASPOON BAKING SODA
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1  1/2 CUPS LOW-FAT BUTTER MILK
1/2 CUP RAISINS
1/2 CUP MOLASSES



Boil 3" of water in a  pot with a lid. Make sure pot isn't so wide that a one  pound coffee can tip over.
Spray the inside of the coffee can with  a non stick oil.

In a large mixing bowl, stir together all ingredients in order listed.
Put batter in coffee can.  Cover can  with  tin foil and tie tightly, then place in  boiling water.
Cover pot and steam for 3 hours, replenishing water as needed.
Remove tin foil from can, and place in a preheated 300 degree oven for 7 minutes.
Remove bread from can by using a can opener and  opening the other end and pushing thru. Serve warm.



recipe taken from the
Coastal New England Fall Harvest Cooking





                                          SWEET CINNAMON STICKY BUNS

                                                                                                              MAKES 24 ROLLS
2 EGGS
3/4 CUP 105* - 115* WATER
1 PKG. ACTIVE DRY YEAST
2 TEASPOONS VANILLA
6 TABLESPOONS OIL
4 CUP ALL PURPOSE FLOUR
1 TEASPOON SALT
1 CUP SUGAR
3 TABLESPOONS MELTED BUTTER
2 TABLESPOONS CINNAMON
6 TABLESPOONS SUGAR
1/4 CUP CHOPPED NUTS
1/2 CUP RAISINS
1 CUP POWDERED SUGAR
1/3 CUP HONEY
2 TEASPOONS MELTED BUTTER
2 TABLESPOONS WATER
1 TEASPOON VANILLA


Beat eggs, water, yeast,2 tsp vanilla and oil. Rest in refrigerator 15 minutes. In a separate bowl, blend flour, salt, and sugar.
Make a well in the center of the flour mixture. pour in the liquid mixture. Work mixtures together, knead 2 minutes. Roll into a ball, cover and refrigerate for 2 1/2 hours.

Divide balls in half. On a lightly floured surface roll halves in to 1/2 inch by 12 inch rectangles. Brush with 3 tblsp melted butter ,, cover with cinnamon, sugar, nuts and raisins.

Roll into 12 inch long rolls, like a jelly roll.
Cut into 1 inch buns and lay flat in baking dish, sprayed with non stick oil.

Set in a warm location to rise until doubled in bulk.
 Bake at 350* for 20 minutes, then cool for 10 minutes.

Combine remaining ingredients, and spoon over each bun.

enjoy..

recipe taken for the
COSTAL NEW ENGLAND FALL HARVEST COOK BOOK




0 Comments to RECIPES FOR 2015:

Comments RSS

Add a Comment

Your Name:
Email Address: (Required)
Website:
Comment:
Make your text bigger, bold, italic and more with HTML tags. We'll show you how.
Post Comment
Website Builder provided by  Vistaprint