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Italian Bread Ring

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Mama Mia! You must make this flavorful ring shaped bread soon!

2 Tbsp sesame seeds
4 l/2 to 5 1/4 C unbleached white flour
1/4 C granulated sugar
1 1/2 tsp salt
2 pkg active dry yeast
1 C water
1 C skim milk
1/3 C margarine
2 eggs (optional)

Filling:
1 C grated mozzarella cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1/4 C margarine

Generously grease a 10″ Bundt pan and sprinkle with sesame seeds.

In a large bowl, combine 1 1/2 C flour, sugar, salt, and yeast. Set aside.

In a small saucepan, heat water, milk, and 1/3 C margarine until very warm (120° to 130° F). Remove from heat and add to flour mixture. Stir, Add eggs. Beat dough for 2 to 3 minutes. Stir in enough flour to form a stiff batter.

In a small bowl, combine mozzarella cheese, seasonings, and 1/4 C margarine. Mix well.

Spoon half of batter into prepared Bundt pan. With fingers spread cheese filling evenly over batter to within 1/2″ of sides of pan. Spoon remaining batter over filling. Cover and let rise till doubled (about 30 minutes). Bake at 350° F for 30 to 40 minutes or until golden brown. Turn out onto cooling rack.

Servings: 25

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Italian Bread Ring

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Harvest Muffins

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Packed with flavor, the bits of nuts and fruit make this muffin memorable and tasty.

1 C granulated sugar*
2 C unbleached white flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 teaspoon salt
1/2 C chopped pecans
1/2 C grated coconut (optional)
1/2 C raisins
2 C grated carrots
1 med apple, grated
3 eggs*
1 C canola oil*
1 1/2 tsp vanilla extract

In a large bowl, combine dry ingredients. Set aside.

In a medium bowl, combine raisins, carrots, apples, eggs, oil, and vanilla.

Pour liquid mixture all at once into dry ingredients. Mix gently just until moistened. Fill greased muffin cups 2/3 full. Bake at 350° F for 15 to 18 minutes or until golden. Turn onto cookie racks to cool.

*Lite Version Substitution
2/3 C granulated sugar
3/4 C egg substitute
1/2 C Prune Whip

Servings: 20 muffins

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Harvest Muffins

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Ambrosia

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Ambrosia got it’s name because it was thought to be the food fit for the gods! Try this “heavenly” mix today.

1 3/4 C coconut milk

1/4 C frozen pineapple juice concentrate
1/3 C tapioca
3 Tbsp honey
1/2 C unsweetened coconut, toasted, (opt.)
1 tsp vanilla
2 C chunks of pineapple (fresh is best)
2 C red seedless grapes
1 C fresh orange pieces, drained

Combine coconut milk, pineapple concentrate, tapioca and honey and bring to boil in a sauce pan over medium heat, stirring constantly. Cool this mixture and then add coconut, vanilla, pineapple, grapes and oranges pieces. Mix well, refrigerate and serve chilled.

Submitted by Abigail Manuela Dragomir

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Ambrosia

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Plum Crisp

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Here’s a wonderful way to use the bountiful plums of summer. Serve hot or cold and topped with the ice cream of your choice.

6 C sliced fresh plums

1 C sugar
1 tsp of cinnamon
1/2 C flour
dash of salt

Topping:
1 1/3 C quick oats
2/3 C flour
1 1/2 C brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 C butter or margarine

Mix first 5 ingredients together and let stand 5 minutes. Stir again and pour into a buttered 9 by 13 inch pan.  Mix first 5 ingredients of topping together, stir well. Mix in softened butter. Sprinkle mixture on top of fruit. Bake at 375° for 40 minutes.

Servings: 6-8

Submitted by LaVella Pinkney

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Plum Crisp

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Squash Casserole

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Great dish for a potluck or get-together with friends and family.

2 lbs zucchini (or winter squash), sliced
1/4 C chopped onion
1 10.75-oz can cream of mushroom soup
1 C fat-free sour cream
1 tsp McKay’s Chicken-style Seasoning
1 C grated carrots
1 12 1/2-oz can Worthington FriChik (optional) (not included in with nutritional analysis)
1 8-oz can seasoned dry bread crumbs
1/2 C hot water

In a large kettle over medium-high heat, cook squash and onions in boiling, salted water for 5 minutes, drain.

In a large bowl, combine cream of mushroom soup, sour cream and McKay’s Chicken-style Seasoning. Stir in carrots, fold in drained squash, onions, and FriChik (if you choose to use it.) Mix well.

In a medium bowl, combine bread crumbs and boiling water. Spread half the bread crumb mixture in the bottom of a 9″ x 13″ baking dish. Spoon vegetable mixture on top. Sprinkle remaining bread crumbs over vegetable mixture. Bake at 350° F, covered, for 45 minutes.

Servings: 15

Submitted by Debby Shabo Wade
Recipe by Sara Taylor (adapted by Debby Wade)

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Squash Casserole

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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