Caraway Rolls
1 package active dry yeast
V. cup warm water
1 cupcottage cheese
2 tablespoons sugar
1 tablespoon caraway seeds
1 teaspoon salt
V, teaspoon baking soda
1 egg, slightly beaten
2 cups all-purpose flour
Makes I dozen rolls
Dissolve yeast in warm water in large bowl Microwave
cottage cheese at HIGH (100%) until cheese is lukewarm,
about 20 seconds; add to yeast mixture.. Stir in sugar,
caraway seeds, salt, soda and egg. Slowly add flour° mixing
until dough cleans bowl.
Cover with damp ctoth. Place in oven, Let rise at ! 00°F_ until
double in bulk, 30 to 45 minutes Stir down dough, Divide
among two 6-cup greased medium muffin pans_ Let rise at
100OF until double in bulk, about 20 minutes,
Bake t5 minutes on LOW MIX or until tops spring backwhen
touched lightly with finger
Per Serving;
Calories: 116 Fat: 2 g
Protein: 5 g, Cholesterol: 26 mg
Carbohydrate: 19 g, Sodium: 287 mg
Zucchini Muffins
1V2 cups all-purpose flour
V= cup sugar
1 teaspoon baking powder
11=teaspoon ground cinnamon
1!2 teaspoon salt
1 cup grated zucchini
V2 cup chopped walnuts
V2 cup raisins
1 egg
V= cup vegetable oil
Makes 1 dozen muffins
Combine dry ingredients in medium bowl. Mix in remaining
ingredients until just moistened Spoon batter into greased
medium muffin pans
Bake 20 to 24 minutes on *LOW MIX 400°F., or until tops
spring back when touched lightly with finger.,
"Necessary to change temperature on LOW MIX
Per Serving:
Calories: 204 Fat: 10 g
Protein: 3 g Cholesterol: 23 mg
Carbohydrate: 26 g Sodium: 125 rag,
Onion-Cheese Bread
_h cup chopped onion (about I medium)
1 tablespoon margarine or butter
1V2 cups buttermilk baking mix
_1=cup milk
t egg, well beaten
_h cup shredded sharp Cheddar cheese
2 tablespoons snipped parsley or 1 tablespoon dried
parsley flakes
2 tablespoons margarine or butter
_/= cup shredded sharp Cheddar cheese
Makes 8 servings
Combine onion and 1 tablespoon margarine in small bowi_
Microwave at HIGH (100%) until onion is tender, about 2
minutes. Set onion aside.
Preheat oven to 400°F, Mix baking mix, milk and egg until just
moistened in medium bowE Stir in onion, V2cup cheese and
the parsley Spread in greased square baking pan, 8 x 8
inches Dot with 2 tablespoons margarine; sprinkle with '/2
cup cheese_ Bake at 400°F,, until wooden pick inserted in
center comes out clean, about 20 minutes.
Per Serving:
Calories: 210 Fat: 14 g,
Protein: 7 g Cholestero£ 50 mg
Carbohydrate: 15 g Sodium: 422 mg
Biscuits
5 cups all-purpose flour
3 tablespoons baking powder
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable shortening
2 packages active dry yeast
2 to 4 tablespoons warm water
2 cups buttermilk
Makes 7 dozen biscuits
Combine dry ingredients. Cut in shortening untie mixture
resembles coarse crumbs Dissolve yeast in warm water
Add dissolved yeast and buttermilk to dry ingredients; mix
well Roll out desired amount on lightly floured surface to a
little over V2inch thick Cut with floured 2-inch biscuit cutter.
Preheat oven to 400°F. Place biscuits on lightly greased
baking pans. Let rise 10 minutes. Bake at 400=F 10 to 12
minutes or until go_den brown.
Note: Dough can be refrigerated I week in an air-tight
plastic bag
Per Serving:
Calories: 54 Fat: 3 g
Protein: 1 g ChotesteroE: --
Carbohydrate: 7 g Sodium: 78 mg
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