- 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.
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