Greatest Recipes

1 c AM Amaranth Flour

1 1/2 c AM Brown Rice Flour

-OR- Whole Wheat Flour 1 tb Non-alum baking powder

1 ts Sea salt (optional)

1 c Milk, soymilk, or water

3 tb Honey

2 tb AM Unrefined Vegetable oil

—————————-IF USING RICE FLOUR—————————- 2 Egg whites; beaten

Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8″ x 4″ pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack. Source: Arrowhead Mills “Amaranth Flour” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1/4 c Butter or margarine softened

3/4 c Brown suger packed

1 Egg beaten

1 c Buttermilk

1 c Rolled oats

1 c All-purpose flour

1 tb Baking powder

1/2 ts Salt

1/2 ts Allspice

2 md Bananas chopped

1. Cream together butter and brown suger. Mix in egg and buttermilk.

2. Mix together oats, flour, baking powder, salt and allspice.

Add to creamed mixture. 3. Stir in Bananas.

4. Spoon into greased or paper lined muffin pan, filling almost full.

5. Bake at 400 to 425 degrees for 20 to 25 minutes until golden brown.

Per Serving Calories 162 Protein 3.5g Fat 5.1g Carbohydrates 26.4g Sodium 242mg Tips: For variation, add 1 cup chopped fresh peaches in place of the bananas. Or use 1 can chopped mixed fruit.

1 large banana — ripe

2 large large eggs

1/2 cup skim milk

1/2 tsp cinnamon

4 slices bread

3 tablespoons margarine

1/2 cup maple syrup — warmed

Blend first 4 ingredients in processor til smooth. Transfer to 13×9 inch pan.

Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.

Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.

Serve; pass warmed syrup separately.

1/2 c Butter, softened

1/2 c Brown Sugar

1/2 c Granulated Sugar

2 x Eggs

3 tb Sour Cream

1 x Banana, mashed

1 ts Vanilla

2 c Flour

1 ts Baking Powder

1 ts Baking Soda

1/2 ts Cinnamon

2 x Apples, cored and chopped

1/2 c Chopped Walnuts

Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.

1 Egg

1/2 ts Salt

1/2 c Sugar

1/4 c Molasses

1 1/2 c All bran

1 1/2 c Flour

1 1/2 c Sour milk

1 ts Soda

Beat egg and add salt, sugar and molasses. Add sour milk and all bran and let set till most of moisture is taken up, add flour and soda. Put in greased loaf pan and bake in 350 F oven for 1 hour. P.S. Sour milk by adding 1 T. vinegar to the milk or use sweet milk and cut soda to 1/2 ts. and add 1 ts. baking powder.

————————–BASIC BISCUIT BAKING MIX————————– 9 c Flour; sifted

1/3 c Baking Powder; double

-acting 1 c Nonfat Dry Milk plus

2 tb Nonfat Dry Milk

4 ts Salt

1 3/4 c Vegetable Shortening

Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were written for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2″ thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden.