VETgirl Q2 2020 Beat e-Newsletter

morning glory muffins



1 Preheat oven to 350 °F. 2 Combine flour, sugar, baking soda, cinnamon, and salt in large bowl. Stir in carrots, raisins, nuts, coconut flakes, and apple. 3 In another bowl, combine eggs, oil and vanilla; stir into flour mixture until mixture is just combined. Spoon into well-greased muffin cups, filling to the top. 4 Bake in oven for 20 minutes. Yield: 24 muffins

2 cups flour 1¼ cups granulated sugar 2 teaspoons baking soda 2 teaspoons cinnamon ½ teaspoon salt 2 cups grated carrot ½ cup raisins ½ cup nuts ½ cup flaked coconut 1 apple, peeled, cored, and grated 3 eggs, slightly beaten 1 cup salad oil 2 teaspoons vanilla extract

Submitted by Margaret Root Kustritz

soft pretzels



4 In a large pot, place the baking soda and 4 cups water to a boil. 5 Preheat oven to 475 °F. 6 Add the pretzels to the boiling water for 1 minute. Remove and place on a greased sheet pan. Sprinkle with coarse salt and bake for 12 minutes. Servings – 12

1 Dissolve the yeast in the warm water and let stand for 10 minutes. 2 Add the vegetable oil, salt and 1½ cups of flour. Stir together until thoroughly combined. Add remaining 1¼ cups of flour and knead dough for 5 minutes. Let the dough rest for 1 hour. 3 Divide the dough into 12 equal shapes and reform them into small balls. Let them rest for 15 minutes. Roll them into 18” lengths and form them into pretzel shapes or cut each length in half to make sticks. Let the pretzels rise for a ½ hour.

1 cup warm water 1 package dry active yeast 2¾ cups flour, divided 2 tablespoons vegetable oil ½ teaspoon salt 4 cups water 2 tablespoons baking soda 2 tablespoons coarse salt

Submitted by Tara Sager



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