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Text File | 1991-11-25 | 5.8 KB | 180 lines

Rec.Food.Recipes Digest #166
Tue 13 Aug 1991

BVo:   Zucchini Bread (Poohbear)
Col:   Berry Bran Muffins (Tony Fitzgerald)
Al:    Pesto (K.D.Leka)

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.RH REC.FOOD.RECIPES-#166 ZUCCHINIBREAD3 BVo "7 Aug 91" 1991
.RZ "ZUCCHINI BREAD"
My mom likes this one. Also it freezes very well, so if you have a lot of
zucchini...
.IH
.IG "3" "eggs"
.IG "2 \(14 cups" "sugar" "450 g"
.IG "1 cup" "oil" "225 ml"
.IG "3 tsp" "vanilla"
.IG "3 cups" "flour" "375 g"
.IG "1 tsp" "baking soda"
.IG "\(14 tsp" "baking powder"
.IG "3 tsp" "cinnamon"
.IG "1 tsp" "salt"
.IG "1 cup" "chopped nuts" "150 g"
.IG "2 cups" "chopped zucchini"
(raw, unpeeled)
.IG "1 cup" "raisins" "160 g"
.PH
.SK 1
Beat in a large mixer bowl the eggs, sugar, oil and vanilla.
.SK 2
In a separate bowl, sift together the flour, baking soda, baking powder,
cinnamon and salt.
.SK 3
Blend wet and dry ingredients together. Add nuts, zucchini and raisins.
.SK 4
Put into 2 greased loaf pans. Bake at
.TE 350 180
for 1 hour.
.NX
Freezes for 6 months.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Liz Kornya
Poohbear
[e-mail]


.RH REC.FOOD.RECIPES-#166 MUFFINS25 Col "7 Aug 91" 1991
.RZ "BERRY BRAN MUFFINS"
This recipe was on the side of the Quaker \fInatural\fR wheat bran box. I have
found that substituting various fruit for the optional raisins makes an
excellent berry-bran muffin. My comments are enclosed in square brackets.
[Uh oh, I usually use square brackets to denote my comments. -aem ]]
.IH
.IG "\(14 cup" "shortening" "50 ml"
[may use oil, but muffins will not be as firm]
.IG "\(12 cup" "brown sugar" "125 ml"
(firmly packed)
.IG "\(14 cup" "molasses" "50 ml"
.IG "2" "eggs,"
unbeaten
.IG "1 cup" "milk" "250 ml"
.IG "1 \(12 cups" "Quaker natural wheat bran "375 ml"
[I usually use 1/3 oat bran or 1:1:1 wheat bran:oat bran:wheat germ]
.IG "1 cup" "flour" "250 ml
.IG "1 \(12 tsp" "baking powder" "7 ml"
.IG "\(12 tsp" "baking soda" "2 ml"
.IG "\(34 tsp" "salt" "3 ml"
[this can be omitted with no apparent effect]
.IG "\(14 tsp scant" "cinnamon" "1 ml"
(optional) [or try your own favourite spices, I find the basic recipe quite
bland]
.IG "1/8 tsp heaped" "ginger" "1 ml"
.IG "\(12 cup" "raisins" "125 ml"
(optional) [or substitute chopped fruit or berries - see notes]
.PH
.SK 1
Preheat oven to
.TE 200 400 .
.SK 2
Cream shortening and brown sugar. Add molasses and eggs then beat together
well.
.SK 3
Add milk then bran. [The wheat bran should have a chance to soak a little to
soften it, so I prepare the muffin pans at this point].
.SK 4
Combine remaining dry ingredients in smaller bowl. Add fruit and coat with
flour mixture.
.SK 5
Add flour mixture (and fruit) to wet mixture and fold together just enough to
moisten all the dry ingredients. [Too much mixing will \fIwork\fR the gluten
and the muffins will not be crumbly].
.SK 6
Place mixture in greased [Pam does a good job] muffin pans about \(34 full and
bake for 18-20 minutes. [I have found that I get best results with oven set
just under
.TE 200 400
mark and cook for full 20 minutes. Ovens vary].
.NX
I use rhubarb when in season, select thin red stocks and chop into
.AB "~\(14 inch" "~5mm"
sections, apples chopped into
.AB "~\(14 inch" "~5mm"
cubes, wild blueberries (frozen whole), cherries (halved), etc. A mix of
rhubarb, apples and blueberries turned out quite well. You can use more of
some fruit than others. If the fruit turns mushy in cooking you must use less
or the muffins will not stay together. Put in as much fruit as you can while
making muffins that do not disintegrate, the \(12 cup is a good starting point.
Add fruit to the dry ingredients so that chunks are coated with flour before
folding into wet.
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
J. Anthony Fitzgerald
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#166 PESTO-2 SAl "13 Aug 91" 1991
.RZ "PESTO" "Non-pine-nut Pesto recipe (for pasta)"
Here's another non-pine-nut Pesto recipe. You need either a blender or a food
processor for this one, it's not quite as easy/cheap as others, but if you get
good at it, it's great for impressing guests. (Quantities can vary).
.IH "serves 2-3 persons"
.IG "\(12-1 cup" "fresh basil leaves"
(packed, not loose). If you're buying from a supermarket, it's the herb with
dark purple flowers and approximately
.AB "1 inch" "2 \(12 cm"
broad leaves.
.IG "1 cup" "PISTACHIO nuts,"
shelled unsalted (if you can find them). You may want more. (If they are
salted, rinse them under water and shake off the water in a colander)
.IG "2-3 cloves" "garlic"
(or more!!)
.IG "~\(12 cup" "freshly grated parmesan"
- none of this in a can stuff.
.IG "" "olive oil"
.PH
.SK 1
Put basil in the blender/food processor, and chop up. You may need to add oil
to get it to not just spin around - I have to for my blender. Chop fine.
.SK 2
Add nuts and garlic to the blender, and let it chop and grind away. Again, if
it refuses to see the nuts without some liquid there, add oil - up to
.AB "2/3 cup" "150 ml"
eventually....
.SK 3
Add more oil, again up to about
.AB "2/3 cup" "150 ml"
- it should be an oily paste, slightly thin in consistency.
.SK 4
Thicken up with the parmesan. This is why proportions are iff-y. What is
important is the consistency - it'll taste great no matter what you do.
.NX
Again, it should be thick paste. It is rich, so a little goes a long way. It
should be served at room temperature or cold onto hot pasta, or used as a
spread on good crackers. Garlic, pistachio nuts and olive oil - what could
go wrong?
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
K. D. Leka
[e-mail]