- 42 -
POTATO PUFF ROLLS
2-
500
-
2
1
⁄
2
cups
flour, divided
625 ml
1
⁄
4
cup
sugar
60 ml
1
tsp
salt
5
ml
1
package instant dry yeast
1
1
⁄
2
cup
milk
125 ml
1
⁄
2
cup
mashed potatoes
125 ml
1
⁄
4
cup
water
60 ml
1
⁄
4
cup
shortening
60 ml
1
egg
1
To Bake:
Combine 1 cup (250 ml) flour, sugar, salt
and yeast; set aside. In a 2-cup (500 ml) glass
measuring cup, heat milk, mashed potatoes, water
and shortening at
P7
1 - 2 minutes until very warm
[130˚F (55˚C)]. With electric mixer, at medium speed,
gradually add milk mixture to dry ingredients in bowl
and beat for 2 minutes, scraping bowl occasionally.
Add
1
⁄
2
cup (125 ml) flour and egg and beat until well
combined, about 1 minute. Stir in enough additional
flour to make soft dough. Turn out onto lightly floured
surface; knead until smooth and elastic, about 8 - 10
minutes. Dough will be sticky. Place in greased bowl.
Cover with plastic wrap and towel; let rise in warm
place free from draft until doubles, about 1 - 1
1
⁄
2
hours. Place Oven Rack on Ceramic Tray. Preheat
oven at
350˚F (180˚C)
. Punch dough down; turn out
onto lightly floured surface. Cover; let rest 10
minutes. Divide dough into 36 pieces. Shape each in
a ball. Grease 12-cup muffin pan. Place three balls in
each muffin cup. Cover with towel; let rise in warm
place until doubled, about 45 minutes. Place pan on
rack. Bake at
350˚F (180˚C)
, 18 - 20 minutes, or until
browned.
Makes: 12 rolls
ORANGE BLUEBERRY MUFFINS
1
3
⁄
4
cups
flour
430 ml
1
⁄
3
cup
sugar
80 ml
1
tsp
baking
powder
5
ml
1
⁄
2
tsp
baking soda
2 ml
1
⁄
2
tsp
salt
2 ml
1
egg,
beaten
1
1
⁄
2
cup
orange juice
125 ml
1
⁄
3
cup
oil
80 ml
3
⁄
4
cup
blueberries, fresh or
180 ml
frozen,
defrosted
1 tsp
grated orange peel
5 ml
To Bake:
Place Oven Rack on Ceramic Tray. Preheat
oven at
375˚F (190˚C)
. Combine flour, sugar, baking
powder, baking soda and salt. Add egg, orange juice
and oil; stir until flour is moistened. Batter should be
lumpy. Fold blueberries and orange peel into mixture.
Grease 12-cup muffin pan, or line with paper baking
cups; fill
2
⁄
3
full. Sprinkle each muffin with sugar, if
desired. Place muffin pan on Oven Rack. Bake at
375˚F (190˚C)
, 16 - 18 minutes, or until toothpick
inserted near center comes out clean. Remove from
pan. Store covered.
Makes: 12 muffins
DESSERTS AND BREADS
ZUCCHINI NUT BREAD
1 cup
all-purpose flour
250 ml
1
⁄
2
cup
whole wheat flour
125 ml
2
tsp
ground
cinnamon
10
ml
1 tsp
baking soda
5 ml
1
⁄
2
tsp
salt
2 ml
1
⁄
2
tsp
baking powder
2 ml
1
⁄
2
tsp
ground nutmeg
2 ml
1
⁄
2
cup
chopped nuts
125 ml
1 cup
packed brown sugar
250 ml
1
⁄
2
cup
oil
125 ml
2
eggs
2
1
tsp
vanilla
5
ml
1
1
⁄
2
cups
shredded zucchini
375 ml
Combine flours, cinnamon, baking soda, salt, baking
powder, nutmeg and nuts; set aside. In a large bowl,
with an electric mixer at high speed, beat brown
sugar, oil, eggs and vanilla for 2 minutes; stir in
zucchini. Add flour mixture. Stir only until flour is
moistened. Line bottom of a 9 x 5" (23 x 13 cm) loaf
dish with wax paper. Spoon batter into dish.
To Cook by Combination:
Place Oven Rack on
Ceramic Tray. Preheat oven at
350˚F (180˚C),
then
reset to
Combination 4
. Cook 25 - 30 minutes, or
until toothpick inserted in center comes out clean.
To Microwave:
Shield ends of dish with 3" (7.5 cm)
strips of foil, molding around dish. Cook at
P1
10 minutes; remove foil strips. Cook at
P6
5 - 6 minutes, or until top is dry and a toothpick
inserted near center comes out clean.
To Complete:
Let stand 15 minutes. Invert and
remove wax paper, let stand until cool. Store,
covered, until ready to serve.
Makes: 1 loaf
CORNBREAD
1
⁄
3
cup
shortening
80 ml
1
⁄
2
cup
brown sugar
125 ml
1
egg
1
1
cup
cornmeal
250
ml
1
cup
flour
250
ml
2
tsp
baking
powder
10
ml
1
⁄
4
tsp
salt
1 ml
1
⁄
2
tsp baking
soda
2
ml
1
cup
buttermilk*
250
ml
In a medium bowl, cream shortening and sugar
together. Add egg and beat well. Stir in cornmeal.
Combine flour with baking powder and salt. Add
baking soda to buttermilk. Alternately add flour and
milk to creamed mixture, beginning and ending with
flour. Stir until just combined.
To Microwave:
Pour into a greased 8
1
⁄
2
" (22 cm)
square cake dish. Cook at
P3
6 minutes, then at
P7
4 - 5 minutes, or until toothpick inserted near center
comes out clean. Let stand 10 minutes.
To Bake:
Place Oven Rack on Ceramic Tray. Preheat
at
375˚F (190˚C).
Pour into greased square cake pan
and bake 30 - 35 minutes. Serve warm or cold.
Makes: 9 - 12 pieces
*Sour milk may be substituted.