APPLE CINNAMON MUFFINS
1 egg 1/2 cup milk
1/4 cup vegetable oil 1 cup gated apple
1 1/2 cups all purpose flour 2 tablespoons DDG
1/2 teaspoon cinnamon 1/2 cup white sugar
2 teaspoons baking powder 1/2 teaspoon salt
Heat oven to 400 degrees. Yields 12 muffins, or 24 mini muffins
Grease bottom of muffin cups, or use paper cupcake liners. Beat egg, stir in
milk, oil and apple. Mix in remaining ingredients just until flour is moistened.
Batter should be lumpy. Fill muffin cups 2/3 full. Bake 25 - 30 minutes, (10
to 15 minutes for mini muffins) or until golden brown. Check with toothpick to
make sure middle of muffins are done.
Immediately remove from pan.
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BLUEBERRY MUFFINS
1 egg 1/2 cup milk
1/4 cup vegetable oil 1 1/2 cup all purpose flour
2 tablespoons DDG 1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup well drained frozen blueberries
Heat oven to 400 degrees. Yields 12 muffins, or 24 mini muffins
Grease bottom of muffin cups, or use paper cupcake liners. Beat egg, stir in
milk, oil. Mix in remaining ingredients just until flour is moistened. Gently
stir in blueberries. Batter should be lumpy. Fill muffin cups 2/3 full. Bake
25 - 30 minutes, (10 to 15 minutes for mini muffins) or until golden brown. Checking
with toothpick to make sure middle of muffins are done. Immediately remove from
pan.
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ORANGE NUT BREAD
2 1/4 cups all purpose flour 1/4 cup DDG
1 cup sugar 3 1/2 teaspoons baking powder
1 teaspoon salt 3 tablespoons vegetable oil
1/2 cup milk 4 teaspoons grated orange peel
3/4 cup orange juice 1 egg
1 cup finely chopped nuts
Heat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan, or two 8 1/2
x 1 1/2 x 2 1/2 inch loaf pans. Measure all ingredients into large mixer bowl;
beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.
Pour into pan(s). Bake 55 to 65 minutes or until wooden tooth pick inserted in
center comes out clean. Remove from pan(s), cool thoroughly before slicing.
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FRESH APPLE BREAD
5 cups all purpose flour 1 cup DDG
3 teaspoons baking soda 1 1/2 cup crisco
3 cups sugar 6 eggs
3 cups chopped apples 4 1/2 tablespoons evaporated milk
2 cups chopped nuts
Beat together crisco and sugar, add eggs and beat well. Mix flour, DDG, baking
soda together. Add alternately with the evaporated milk. Stir in chopped apples,
making sure the mixture is well blended. Fold in chopped nuts. Pour into greaed
loaf pans and bake at 325 for 50 - 60 minutes.
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CARROT CAKE
1 1/2 cups DDG 1 1/2 cups flour
2 cups sugar 2 teaspoons baking soda
2 teaspoons baking powder 2 teaspoons cinnamon
1 teaspoon salt
Sift above together. Next, beat together
1 1/2 cup liquid oil
4 eggs
1 teaspoon vanilla
Beat together with flour mixture, add 2 1/2 - 3 cups shredded carrots (tightly
packed)
1 cup raisins (soak in hot water 10 minutes, and drain well)
Bake at 350 degrees for 1 hour or more. Makes 1 bundt or angel food pan, or 2
loaf pans.
Frost with cream cheese frosting:
8 oz. cream cheese 1/4 cup butter
2 teaspoons vanilla 1 pound powdered sugar
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ZUCCHINI PARMESAN BREAD
2 cups flour 1 cups shredded zucchini
1/3 cup sugar 3 tablespoons grated Parmesan cheese
1/2 teaspoon soda 1 teaspoon baking powder
1 1/2 teaspoon salt 2 eggs, beaten
1/3 cup margarine, melted 1 cup buttermilk
1 tablespoon grated onion. 1 cup DDG
Combine flour,DDG, zucchini, sugar, cheese, soda, baking powder and salt. In
another bowl, combine eggs, margarine, buttermilk and onion. Stir in flour mixture.
Batter will be thick. Spread in a greased and floured 9x5x3 loaf pan. Bake 350
degrees for 1 hour.
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HERBED VEGETABLE THINS CRACKERS
1 1/2 cup whole wheat flour 1/2 cup DDG
1/4 cup shortening. 2 teaspoons Mrs. Dash
1/4 cup sugar 1 teaspoon salt or celery salt
1/2 teaspoon soda 3/4 cup warm water
1 tablespoon oil 1/4 cup dried vegetable flakes
Mix dry ingredients. Add water and oil. Mix with fork until well blended. Divide
dough in half. Let stand 10 minutes. Roll on lightly oiled cookie sheet. Cut
and prick well with fork. Bake 400 degrees until light golden brown.
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PUMPKIN BARS
2 cups sugar 1 1/2 cup white flour
1 cup vegetable oil 1/2 cup DDG
4 eggs 2 teaspoons baking powder
1 cup walnuts 2 teaspoons baking soda
2 cups pumpkin 1/2 teaspoon cinnamon
Blend together sugar and oil. Add eggs. Blend in dry ingredients. Fold in pumpkin
and nuts. Pour into jelly roll pan or cookie sheet. Bake 25 minutes - 350 degree
oven. Frost with Cream Cheese Frosting.
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CREAM CHEESE FROSTING
Cream together:
1 (3 oz.) pkg. cream cheese 1 teaspoon vanilla
3/4 stick butter 1 3/4 cups powdered sugar
1 teaspoon cream
Spread on bars. Sprinkle DDG on top as you would with walnuts.
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BANANA BREAD
1 1/2 cup sugar 1/2 cup sour milk or buttermilk
1/2 cup shortening 1/2 teaspoon soda
2 eggs 2 cups white flour
3 ripe bananas (mashed) 1/2 cup DDG
1 teaspoon vanilla 1/2 teaspoon baking powder
1 teaspoon salt 1/2 cup chopped walnuts or pecans
Cream sugar and shortening, add beated eggs and bananas which have been well
mashed. Sift flour with baking powder, soda and salt. Add to first mixture alternately
with milk. Beat well. Add vanilla and nuts. Pour into a large bread pan or 3
small pans. Bake 35-40 minutes or until done. 350 degree oven.
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BREAD
Dissolve: 2 tablespoons yeast and 2 tablespoons sugar in 1 cup hot water.
Mix together:
1/2 cup shortening 2 eggs
2 1/2 cups hot water 1/2 cup sugar
3 teaspoons salt 1 1/2 cups DDG
When yeast is dissolved and has started to work, add to above mixture. Stir in
flour and knead. Approximately 6 1/2 cups white flour. Flour may vary. Dough
should be soft but not sticky. Let raise until double, punch down and let raise
again. Make into 6 small loaves and let raise until double. Bake 350 degree oven
about 25-30 minutes.
This recipe can be used to make raisin bread or buns.
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GINGERSNAPS
1 3/4 cup flour 1/2 cup DDG
1 teaspoon ginger 1 teaspoon cinnamon
1 teaspoon cloves 1 teaspoon salt
3/4 cup vegetable shortening 1 cup brown sugar
1 egg 1/4 cup molasses
sugar for rolling
Heat oven to 375. Lightly grease 2 baking sheets. Combine the flour, spices and
salt. Cream the shortening and brown sugar in large bowl. Beat in the egg. Add
molasses and gradually blend in dry ingredients. Pinch off walnut sized pieces
of dough and roll into balls. Roll in sugar, and place 2 inches apart on baking
sheets. Bake 5 - 8 minutes until lightly colored. Transfer to cooling racks.
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BEST-EVER BREAD STICKS
3/4 cup milk 1 tablespoon sugar
1 teaspoon salt 1 tablespoon margarine
1 package quick rise yeast 1 cup DDG
1/4 cup warm water 1 1/2 - 2 1/4 cups all purpose flour
1 egg, separated 1 tablespoon sesame seeds or coarse salt
Heat milk sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water.
Combine milk mixture, yeast, one cup DDG, egg yolk, and 1/2 cup flour. Beat until
smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly
floured surface and knead until smooth and elastic, about 6 - 8 minutes. Place
in a greased bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about 30 minutes. Punch dough down. Pinch off golf ball size pieces;
roll into pencil size strips. Place on greased baking sheets, 1 inch apart. Cover
and let rise 15 minutes. Combine egg white and 1 tablespoon water until frothy,
and brush over sticks. Sprinkle with seed or salt. Bake at 400 degrees for 10
minutes, or until golden.
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PEANUT BUTTER CUPS
Melt 1 cup margarine. Stir in 1 cup peanut butter. Mix well, then add 3 1/2 cups
powdered sugar and 1/4 cup DDG. Press in 9 x 13 pan OR make into individual pieces
of candy in paper baking cups. Frost with 1 package melted chocolate chips.
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JAN HAGLE
1 cup margarine 1 cup sugar
1 egg, separated 1 cup flour
1 cup DDG 1/2 teaspoon cinnamon
1 tablespoon water 1/2 cup finely chopped nuts.
Lightly grease a 15 x 10 jelly roll pan. Mix butter and sugar. Add egg yolk.
Blend flours and cinnamon. Stir into butter mixture. Pat into pan. Beat water
and egg white until frothy. Brush over dough and sprinkle with nuts.
Bake at 350 degrees for 20 - 25 minutes until lightly brown. Cut into bars immediately.
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COCKTAIL MEATBALLS
1 pound hamburger 1/2 cup DDG
1/4 cup sour cream 1/2 tablespoon minced dried onion
1/2 teaspoon of each: garlic salt, worcestershire sauce, nutmeg.
1 egg - slightly beaten
Mix all ingredients well with a fork. Form into tiny meat balls. Brown in skillet
on all sides in 1/4 cup oil, OR place on baking sheet in oven (do not have them
touching each other) and brown in oven. Makes about 30 meat balls.
Meat balls may be served hot or cold on toothpicks Or they can be placed in a
crock pot with gravy or sweet and sour sauce and simmer for at least 1 1/2 hours.
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GRANOLA
3 cups oatmeal 1 cup DDG
1/2 cup coconut 1 1/2 cups sunflower seeds or sesame seeds
Mix the above ingredients. Mix the following and pour over the above mixture:
1/2 cup safflower oil 1/2 cup honey
1 1/2 teaspoons brown sugar 1 tablespoon vanilla
Spread evenly in pan. Toast at 250 degrees for 1 hour, stirring every 15 minutes.
Cool. Add 1 cup chopped walnuts or pecans or raisins. Store in covered container.
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WHOLE WHEAT CRACKERS
1 1/2 cup whole wheat flour 1/2 cup DDG
1/2 teaspoon salt 1/4 cup sugar
2 teaspoons baking powder 1 teaspoon soda
1/2 teaspoon cream of tartar 1/2 cup margarine
3/4 cup buttermilk
Mix dry ingredients. Cut in margarine. Add buttermilk. Stir with fork. Let stand
a few minutes. Roll VERY thin on cookie sheet. Cut and prick well with fork.
Bake 350 degrees until golden brown.
**Crackers take a lot of patience and watching!!!**
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HERBED VEGETABLE THINS
1 1/2 cup whole wheat flour 1/2 cup DDG
1/4 cup shortening. 2 teaspoons Mrs. Dash
1/4 cup sugar 1 teaspoon salt or celery salt
1/2 teaspoon soda 3/4 cup warm water
1 tablespoon oil 1/4 cup dried vegetable flakes
Mix dry ingredients. Add water and oil. Mix with fork until well blended. Divide
dough in half. Let stand 10 minutes. Roll on lightly oiled cookie sheet. Cut
and prick well with fork. Bake 400 degrees until light golden brown.
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MEXICAN WEDDING CAKE
3/4 cup vegetable shortening 1/4 cup sugar
1 teaspoon vanilla 1 1/2 cup flour
1/2 cup DDG 1/2 cup walnuts
powdered sugar for rolling
Heat oven to 200. Lightly grease 2 baking sheets. In large bowl, cream shortening
and sugar together. Beat in vanilla. Gradually add DDG and flour, fold in walnuts.
Pinch off walnut sized pieces of dough and roll into balls. Place 1 inch apart
on baking sheet. Bake for 20 - 25 minutes until golden. Roll in powdered sugar
and transfer to cooling racks.
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CHOCOLATE CHIP COOKIES
1 3/4 cup flour 1/2 cup DDG
1 teaspoon baking soda 1/2 teaspoon salt
1 cup butter (softened) 3/4 cup sugar
3/4 cup brown sugar 1 teaspoon vanilla
2 eggs 1 package chocolate chips
1 cup nuts
Heat oven to 375. Stir together flour, baking soda and salt. In large bowl,
beat butter, sugar, brown sugar and vanilla until creamy. Add eggs, beat well.
Gradually add flour mixture, beating well. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 - 10 minutes.
Cool slightly and transfer to cooling rack