Fleischig Lokshen Kugel Pt 1
- ~---------------------------------------;----------------------------------
- : ) pkg; yolk-free noodles
- : Eggs
- : Egg substitute
- : Sugar
- : Reduced fat sour cream
- : Reduced fat pineapple
- : -cottage cheese
- : Reduced fat vanilla yogurt
- : Skim milk
- : Ons; vanilla extract
- : Poons; reduced fat
- : -margarine, melted
- : ) can; crushed pineapple in
- : -natural juice,
- : -drained-halved
- ~---------------------------------TOPPING----------------------------------
- : Brown sugar
- : Cinnamon; to taste
- : Reserved drained crushed
- : -pineapple
- OVEN: 350
- Coat a 9 X 11-inch baking dish with nonstick cooking spray. (I used 2- 8
- inch square pans so that I could freeze one kugel for later use.)
- Cook noodles according to directions on the package. (I undercook
- slightly.) Drain well; place in baking dish.
- In food processor, mix eggs, egg substitute and sugar; process well. Add
- sour cream, cottage cheese, yogurt, milk, vanilla and melted margarine;
- process very well. (I let my processor run until the mixture is "whipped"
- as my family does not like any "traces" of cottage cheese curds!
) Stir - in 1/2 of drained pineapple. Pour mixture into pan and combine well with
- noodles.
- TOPPING: Combine brown sugar and cinnamon, removing lumps. Sprinkle
- reserved drained crushed pineapple over noodle mixture. Sprinkle brown
- sugar- cinnamon mixture over the pineapple.
- Bake 50 minutes or until set.
- Freezes very well.
- NOTE: I borrowed Jeff's idea for a brown sugar topping. Have to admit,
- although it is very sweet, it certainly is yummy!
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Fleischmann's Sixty Minute Rolls
Categories: Breads &, Cereals
Yield: 24 Servings
3 1/2 c Bread flour; up to 4 1/2
-cups
3 tb Sugar
1 ts Salt
2 pk Yeast
1 c Milk
1/2 c Water
1/4 c Margarine
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and
undissolved yeast. Combine milk, water and margarine in a saucepan. Heat
over low heat until liquids are very warm (120 to 130 degrees F). Margarine
does not need to melt. Gradually add to dry ingredients and beat 2 minutes
at medium speed on an electric mixer scraping bowl occasionally. Add 1/2
cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir
in enough flour to make a soft dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 5 minutes. Place in greased bowl,
turning to grease top. Cover; place bowl in pan of water at about 98
degrees F. Let rise 15 minutes. Turn dough out onto floured board. Divide
in half and shape as Curlicues or Lucky Clovers. See directions below.
Cover; let rise in warm place, free from draft about 90 degrees F, 15
minutes. Bake at 425 degrees F about 12 minutes. Remove from baking sheets
and cool on wire racks. Curlicues: Roll out each half to a 12 x 9-inch
rectangle. Cut into 12 equal strips about 1-inch wide. Hold one end of
strip firmly and wind closely to form coil. Tuck end firmly underneath.
Place on greased baking sheets about 2 inches apart. Lucky Clovers: Form
each half into a 12-inch roll. Cut into 12 equal pieces. Form into balls;
place in greased muffin pans 2 3/3 x 1 1/4-inches. With scissors cut each
ball in half, then into quarters , cutting through almost to bottom of
rolls.
Recipe by: Fleischmann's Bake-It-Easy Yeast Breads
Posted to Bakery-Shoppe Digest V1 #451 by smile@ridgecrest.ca.us on Dec 12,
1997
---------- Recipe via Meal-Master (tm) v8.05
Title: Fleischmann's Sixty Minute Rolls
Categories: Breads &, Cereals
Yield: 24 Servings
3 1/2 c Bread flour; up to 4 1/2
-cups
3 tb Sugar
1 ts Salt
2 pk Yeast
1 c Milk
1/2 c Water
1/4 c Margarine
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and
undissolved yeast. Combine milk, water and margarine in a saucepan. Heat
over low heat until liquids are very warm (120 to 130 degrees F). Margarine
does not need to melt. Gradually add to dry ingredients and beat 2 minutes
at medium speed on an electric mixer scraping bowl occasionally. Add 1/2
cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir
in enough flour to make a soft dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 5 minutes. Place in greased bowl,
turning to grease top. Cover; place bowl in pan of water at about 98
degrees F. Let rise 15 minutes. Turn dough out onto floured board. Divide
in half and shape as Curlicues or Lucky Clovers. See directions below.
Cover; let rise in warm place, free from draft about 90 degrees F, 15
minutes. Bake at 425 degrees F about 12 minutes. Remove from baking sheets
and cool on wire racks. Curlicues: Roll out each half to a 12 x 9-inch
rectangle. Cut into 12 equal strips about 1-inch wide. Hold one end of
strip firmly and wind closely to form coil. Tuck end firmly underneath.
Place on greased baking sheets about 2 inches apart. Lucky Clovers: Form
each half into a 12-inch roll. Cut into 12 equal pieces. Form into balls;
place in greased muffin pans 2 3/3 x 1 1/4-inches. With scissors cut each
ball in half, then into quarters , cutting through almost to bottom of
rolls.
Recipe by: Fleischmann's Bake-It-Easy Yeast Breads
Posted to Bakery-Shoppe Digest V1 #451 by smile@ridgecrest.ca.us on Dec 12,
1997
