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FareShare Recipe Group: January 2013

A home-style FareShare Recipe Group: January 2013 made with All Purpose Flour, Sugar, Baking Powder, Salt, and Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingrediënten

• 1 1/2 cup
• 1/4 cup
• 3 tsp
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 2 tbsp
• 2 tsp
• 3 tbsp
• 1 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 stick
• 1 cup
• 2 cup
• 2 tsp
• 1/2 tsp
• 1 tsp
• 1 cup
• 2 1/3 cup
• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 2 tbsp
• 4 oz
• 8 oz
• 1 pinch
• 2 oz
• 12 oz
• 5 oz
• 1 3/4 cup
• 6 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 lb
• 1/2 cup
• 1 tbsp
• 8 oz
• 8 oz
• 16 oz
• 1/4 cup
• 1/2 cup
• 1/2 tsp
• 2 tsp
• 4 clove
• 1 tbsp
• 1 tbsp
• 1 cup
• 1 1/2 cup
• 16 cup

Bereiding (voorbeeld)

1. 1

   Put flour, sugar, baking powder and salt into a large bowl. Stir to mix.

2. 2

   Combine the cereal with the 1 cup (250 mL) milk in a medium bowl.

3. 3

   Add egg and peanut butter to the cereal. Beat with a spoon to mix well.

4. 4

   Add the oil and 1/4 cup (50 mL) milk.

5. 5

   Stir.

6. 6

   Pour into the well you made in the flour mixture.

7. 7

   Stir just enough to moisten.

8. 8

   Batter will be lumpy.

9. 9

   Pour the batter into the prepared muffin cups, filling 3/4 full.

10. 10

    Bake for was able to cook them both at the same time in my brand new double oven (replaced my 17 year old single oven.) Be very careful of the baking

11. 11

    Scald milk, stir in sugar, salt and butter or margarine.

12. 12

    Cool to Measure warm water into large warm bowl.

13. 13

    Sprinkle with yeast; stir until dissolved.

14. 14

    Add milk mixture, onion and 3 cups flour.

15. 15

    Beat until smooth.

16. 16

    Add enough additional flour to make a stiff dough.

17. 17

    Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.

18. 18

    Place in greased bowl, turning to grease top.

19. 19

    Cover; let rise inw arm place, free from draft until doubled in bulk, about 1 hour. into round balls.

20. 20

    Place about 3 inches apart on greased baking sheets, sprinkled with cornmeal.

21. 21

    Cover, let rise in warm place, free from draft

22. 22

    Bake at 400 for 20 minutes.

23. 23

    Brush rolls with combined egg white and Preheat the oven to 425�.

24. 24

    Butter a 9-by-4 1/2-inch metal loaf pan.

25. 25

    Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.

26. 26

    Stir in the poppy seeds and season with salt and pepper.

27. 27

    Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly.

28. 28

    Stir in the Gruy�re.

29. 29

    Add the cubed butter and pulse until it is the size of small peas.

30. 30

    Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.