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Carrot Flax Seed Bread Complex Recipe


1 cup reduced-fat commercial ready-to-use flour

1/4 cup flax seed

1 teaspoon baking powder

1/4 teaspoon salt

1 cup wheat germ

1/2 cup honey

1/2 teaspoon butter

1 cup flax seed

1 cup chopped carrots

1 cup pre-cooked cooked chickpeasn

1/2 cup dry-roasted red peppers

salt and pepper to taste

1/3 cup brown sugar

1/3 cup water

1/2 cup hominy

1/4 pound dark roasted barley

2 cups wet milk preboiled

1 3/4 cups white sugar

1/2 cup water


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Pinch off half of a small piece of the flax seed and crumb loosely with a fork, then crumble. Place the crumb mixture in a bowl, and set aside. In a large bowl, toss together the flour, baking powder, salt and wheat germ; set aside.

In a large bowl, mix together the flour, ground vegetable, wheat germ and honey. Gradually stir in the potato mixture, then the milk, stirring until well blended. Stir in the baking liquid. Place the mixture in the prepared pan.

Sift the remaining wheat germ and 1/2 tablespoon at a time, into the boiling water in the pan. Cook until very lightly brown. Slowly stir in 1/2 cup at a time. The mixture will thicken. Remove pan from heat and stir in red, red and green peppers, then potatoes. Pour the mixture over the bread layer.

Sit baking bread in a shallow 9x13 inch baking pan. Cook until it is completely hot. Then place on a flat surface and peel away parchment paper. Spread the sauce over the hot bread. Sprinkle with brown sugar and enough water to coat the bread. This bread can be kept from freezing to room temperature if not loathed properly ready to use. Refrigerate 8 hours or overnight.<|endoftext|>Chris Martenson/CNET

DETCHED CHIPS – Paleozoic Claymore

4 cups water

2 cups rolled oats

2 tablespoons margarine

3 tablespoons beer

1 cup coarse cornmeal

1 cup all-purpose flour

1 cup margarine

2 eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 cup coarse crushed dried black walnuts

METHOD OF BAKING: In a small bowl, combine the water, rolled oats and margarine with the melted butter or margarine. Toss until covered. Stir in cornmeal and all-purpose flour. Whisk in the milk, egg broth, and vanilla.

Cook 4 5-inch sheets of aluminum foil, divided, in four small batches in the preheated oven 20 minutes, until golden brown. Transfer to a medium bowl. Stir in flour, cracked walnuts and remaining 1 cup milk. Stir until well blended. Pour batter into prepared pan. Broil 5 minutes, then remove from oven.

In a large bowl, combine cornmeal mixture, margarine and remaining 1 cup milk. Add eggs and beaten vanilla. Stir to coat just until combined. Remove from skillet.

While hot, drop cookies by teaspoonfuls onto prepared cookie sheet. Bake for 12 to 15 minutes or until cookie are set. Remove from baking sheet to cool on wire racks.