Lemon Yogurt-Poppy Seed Muffins

Recipe By : COUNTRY BAKING
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/3 cup milk
1/4 cup vegetable oil
6 ounces lemon yogurt, lowfat
1 egg
1 3/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons poppy seeds
1 Tablespoon lemon peel — grated
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Glaze:
1/2 cup powdered sugar
2 teaspoons lemon juice — 2-3 teaspoon

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups,
2-1/2×1-1/4″ or line with paper baking cups. Beat milk, oil, yogurt and egg in
large bowl. Stir in remaining ingredients except Lemon Glaze just until flour
is
moistened. Divide batter evenly among muffin cups (about 3/4 full). Bake 16-18
minutes or until golden brown. Immediately remove
from pan. Drizzle Lemon Glaze over warm muffins. For Glaze: Mix ingredients
until smooth and drizzling consistency.

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Popularity: 3% [?]

Title: Bordelaise Sauce-Steve
Categories: Sauces
Yield: 1 Pt

2 tb Butter or margarine
2 tb All purpose flour
1 tb Minced green onion
1 tb Chopped fresh parsley
1 Bayleaf
1/4 ts Dried thyme
1/8 ts Salt
1/8 ts Coarsley ground
Black pepper
10 1/2 oz Can beef broth, undiluted
3 tb Dry red wine

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Stir in next 6
ingredients. Gradually add broth and wine; cook over medium-high
heat, stirring constantly, until thickened and bubbly. Remove bay
leaf. Yields about 1
1/2 cups Walt MM

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Popularity: 3% [?]

Title: Sesame Prawn Triangles
Categories: Dim sum, Snacks, Chinese
Yield: 16 Snacks

4 Meadium-thick slices
-White bread
1 oz Pork fat
1 lb Peeled cooked
-prawns
2 tb Chopped parsley
2 Spring onions, chopped
5 ts Cornflour
Salt and pepper
1/2 ts Sugar
A few drops of sesame oil
4 oz Sesame seeds
Oil for deep frying
A few whole cooked
-prawns to garnish

The bread slices should be dry. If they are not, then put them under
a low grill to become crisp without browning.Blanch the pork fat in
boiling water, then drain it thoroughly and chop the fat finely.
Roughly chop, then mash the prawns in a basin. Add the pork fat,
parsley and spring onions, then mix in the cornflour, seasoning,
sugar and sesame oil. Make sure that all the ingredients are
thoroughly combined. Spread the prawn mixture on to the bread in a
thick, even layer, moulding it with your fingers. Press the sesame
seeds on to the prawn mixture to make an even coating. Heat the oil
for deep frying to 190 c 375 F. Add the sesame-coated slices a few at
a time, and fry them until they are golden brown. Drain on absorbent
kitchen paper. Cut the slices into small neat triangles, then serve
them hot. Garnish with a few whole cooked prawns if you like.

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Popularity: 4% [?]

Title: FLAKY PIE CRUST MIX
Categories: Mixes
Yield: 1 servings

12 1/2 c Unbleached Flour
5 c Vegetable Shortening
2 tb Salt

———————-FLAKY PIE CRUST———————-
2 1/2 c Flaky Pie Crust Mix
1 Large Egg, Beaten
1/4 c ICE Water
1 tb White Vinegar

Combine unbleached flour and salt in a large bowl and
blend well. With a pastry blender, cut in shortening
until evenly distributed. Mixture will resemble
cornmeal in texture. Put in a large airtight
container and lable as Flaky Pie Crust Mix. Store in
a cool, dry place and use within 10 to 12 weeks. Or
put about 2 1/2 cups of mixture each into 6 freezer
bags. Seal and label bags and freeze. Use within 12
months.

Makes about 16 cups mix, enough for 6 double pie
crusts or 12 single pie crusts. FLAKY PIE CRUST:

Crumble Flaky Pie Crust Mix, if frozen. Put mix in a
medium bowl. In a small bowl, combine ice water, egg
and vinegar. Sprinkle a spoonful of the water mixture
at a time over the flaky pie crust mix and toss with a
fork until dough barely clings together in the bowl.
Roll out dough to desired thickness between 2 sheets
of lightly floured waxpaper. Place dough in 9-inch
pie plate without stretching. Flute edges. If
filling recipe calls for a baked picrust, preheat oven
to 425 degrees F. (220 degrees C.). Bake 10 to 15
minutes, until very lightly browned. Cool. Fill and
bake according to directions for filling. For double
crust pie, place top crust over filling, press and
flute edges, and cut slits in top crust. Makes enough
crust for one 9-inch double-crust pie or two
single-crust pies.

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Popularity: 4% [?]

Title: British Ingredients
Categories: Hints/info
Yield: 1 Info

————————————NONE————————————

BRITISH TERM AMERICAN TERM

single cream light cream
double cream whipping cream
Lyle’s Golden Syrup Light Karo Syrup
treacle molasses
castor sugar super-fine granulate sugar
demerara sugar brown sugar
mixed spice substitute pumpkin pie spice
dark cooking chocolate semi-sweet chocolate
digestive biscuits graham crackers
plain flour all-purpose flour
strong flour bread flour
sultanas seedless white raisins
Morello cherries pie cherries
tomato puree tomato paste
courgettes zucchini
aubergines eggplant
haricot beans navy beans
swedes turnips
gammon ham
streaky bacon American bacon
bacon Canadian bacon or ham

The Kitchen Companion by Polly Clingerman ISBN 0-942320-44-1 pg 13

posted by Diane Lazarus

Reposted by Bobbie Kopf 01/08/96

We’ve all seen ‘em. Recipes from abroad with unfamiliar cooking terms.
Here’s a chart to help get you started.

NOTE: PLEASE add to this and pass it along.

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Popularity: 6% [?]

Title: MR. FOOD’S MINT CREAM PIE
Categories: Pies, Desserts
Yield: 10 servings

6 c Mini marshmallows
1/4 c Milk
1/3 c Creme de menthe
1 ts Vanilla extract
3 dr Green food color <3 or 4>
8 oz Whipped cream
1 Choc. ready pie crust

Combine marshmallows and milk. Cook and stir over low heat until melted.
Remove from heat, cool, stirring every few minutes until partially set.

Stir in liquer, vanilla and food coloring. Fold in whipped cream and pour
into crust.

Freeze until firm.

Before serving, let stand for 10 mins at room temp and garnish with grated
chocolate.

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Popularity: 4% [?]

Title: Joe’s Soak Sauce
Categories: Other sauce
Yield: 3 cups

4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary
1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar
2 c Red wine vinegar
1/4 c Lemon juice

1. Stem and seed the dried chilies. Place in a skillet and
put into a preheated 250-degree oven for about 4 minutes,
until they become fragrant. Shake once during the roasting
time. Remove from oven and put in just enough hot water
(water just below the boiling point) to cover then put a
small plate on top to submerge the chilies. Let soak 20 to
30 minutes, until softened.
2. Drain the chilies and chop coarsely. Put into a food
processor or blender with the fresh chilies, garlic
according to taste, onions, rosemary, salt, bourbon or
brown sugar, vinegar and lemon juice. Blend about 3 to 4
minutes, until very smooth. Pour into a jar, cover and
refrigerate. Note: The sauce can be used to marinate
chicken, pork, ribs, or a meaty fish such as swordfish
before grilling.

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Popularity: 4% [?]

Title: PARSNIPS WITH ALMONDS
Categories: Grains, Side dish, Vegetables
Yield: 4 servings

1 1/2 lb Fresh parsnips
— scraped and sliced
1 Egg; lightly beaten
3 tb Butter or margarine
1/4 ts Ground nutmeg
1/8 ts Pepper
1/4 c Toasted almonds
— slivered and blanched

Cook parsnips in boiling salted water 10 minutes or until tender. Drain
well; mash. Add egg, butter, nutmeg and pepper; stir well.

Spoon parsnip mixture into an ungreased 1 qt. casserole. Sprinkle top
evenly with toasted almonds. Bake at 325 F for 30 minutes.

From Elizabeth Porter in _Our Town Cookbook_ by The Historical Society of
Peterborough, NH. In _America’s Best Recipes: A 1990 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 316. ISBN 0-8487-1009-6.
Typed for you by Cathy Harned.

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Popularity: 2% [?]

Title: FREEZER MIX MEAT AND POTATO FAVORITE
Categories: Meats
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/3 c Water
2 c Fried shredded potato rounds

Dip container of frozen mix into hot water just to
loosen. In 2-quart saucepan, heat frozen mix and water
to boiling. Reduce heat; cover and simmer, stirring
frequently, until mix is thawed, about 20 minutes.
Heat oven to 375′. Place half the potato rounds in
ungreased 1 1/5-quart casserole; pour meat mixture
over potato rounds and top with remaining potato
rounds. Cover and bake 25 minutes. Uncover and bake
until potato rounds are brown, about 10 minutes longer.

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Popularity: 8% [?]

Title: YOGURT TANDOORI MARINADE.
Categories: Marinades
Yield: 1 servings

Suitable for chicken, fish,
Lamb and beef.
10 ml 2 tsp sunflower oil.
150 ml 5 oz low fat natural yogurt.
5 ml 1 tsp ground cumin.
1 1/4 ml Half tsp ground turmeric.
1 1/4 ml Quarter tsp chili powder.
5 ml 1 tsp ground coriander.
5 ml 1 tsp garam masala.
5 ml 1 tsp paprika.
1 lg Clove garlic, crushed.

Mix all the ingredients together and leave to marinade
for at least one hour.
Cook over a barbecue, under a grill or in the oven at
230 c, 450 f, gas mark 8.

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Popularity: 2% [?]