[expand title=’Ingredients’]5-7 Cups Flour
1 tbsp Baking Powder
2 cup cooking oil (your choice)
1 cup water[/expand]
Mix flour, water, baking powder and couple teaspoons of oil in a bowl, then knead into dough.
Heat oil in a frying pan until very hot!
Roll dough in to flat, tortilla-shaped slices.
Place dough into hot oil, turn after about 1/2 minute.
Bread will puff up quickly in the hot oil, remove when it starts to brown.
[expand title=’Ingredients’]1 c. shortening or oil
2 c. sugar
3 tsp. vanilla
2 c. grated zucchini, seeds and skin
3 c. flour, minus 3 tbsp.
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 c. chopped nuts[/expand]
Mix all ingredients together until blended. Bake in a loaf or bundt pan at 350 degrees for 90 minutes.
[expand title=’Ingredients’]1 1/4 c. all-purpose flour
1/2 c. sugar or sweetener
1/2 tsp. salt
1 tbsp. baking powder
2 c. extra fiber all-bran cereal
1 1/4 c. skim milk
1 egg or egg substitute
1/4 c. vegetable oil
1 c. raisins[/expand]
Stir together flour, sugar, salt and baking powder. In large mixing bowl combine all-bran and milk. Let stand about 5 minutes. Add flour mixture and raisins. Stir only until combined. Spray 12 muffin pan cups with no-stick spray. Divide mixture into 12 cups. Bake at 400 degrees for approximately 20 minutes. For reduced calories, use 2 tablespoons sugar and 2 tablespoons of oil instead of above amounts.
[expand title=’Ingredients’]Scant 2 c. sugar
3/4 c. oil
3 tsp. vanilla
2 c. mashed banana (can use zucchini)2 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. Cinnamon[/expand]
Beat together. Sift together: Mix together and add 1 1/2 cups nuts. Grease and flour 2 loaf pans. Bake at 350 degrees for 45-50 minutes.
[expand title=’Ingredients’]1 1/2 c. all-purpose flour
1 1/2 tsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk or use regular milk and omit baking soda
1 tbsp. margarine or butter, melted[/expand]
Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn until lightly floured surface. Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted margarine or butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth!