Corrections for the two Phlax recipes

[Guest guest]

Remember those two flaxseed recipes that had symbols instead of fractions for

the amounts? Well, I contacted Heintzman Farms, and would you believe their

response was for me to send them my snail mail address so they could send me

the recipe cards? I told them how ridiculous that resonse was. I finally

received the correct amounts today, with absolutely no comments nor thanks for

pointing out their errors. And their website is still wrong. At least they

processed my order with more cuteousy. Oh, well, here are the two recipes with

the correct amounts:

 

* Exported from MasterCook Mac *

 

PHLAX BERRY MUFFINX

 

Recipe By : http://www.heintzmanfarms.com/mbflax4.htm

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup DFG ground

2 cups multi-purpose white wheat flour

1 teaspoon baking soda

1/3 cup sugar

1/2 teaspoon salt

1 cup dried blueberries -- raisins, etc.

2 eggs

2 tablespoons vegetable oil

1 cup buttermilk

 

Preheat your oven to 500 F. In mixing bowl blend together the dry ingredients,

including the fruit. In a separate bowl beat together the eggs and buttermilk

until light and full of bubbles. Blend the wet ingredients into the dry, taking

about 20 seconds to do so.

 

Fill the cups of a greased muffin tin 2/3 full (put a couple of tablespoons of

water in any unfilled cups), place the tin in the oven, and reduce the

temperature to 400 F and bake for about 20 minutes, or until the tops of the

muffins spring back when pressed lightly. Yield is about 12 muffins.

 

From Theresa Chen <clin2

 

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* Exported from MasterCook Mac *

 

PHLAX POTATO BREADX

 

Recipe By : http://www.heintzmanfarms.com/mbflax4.htm

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/8 cup DFG

1/8 cup DFG ground

3/4 cups water

4 cups unbleached all-purpose flour

1/3 cup dry potato flakes

2 tablespoons sugar

2 tablespoons nonfat dry milk

2 teaspoons salt

2 teaspoons regular instant yeast

3 tablespoons vital wheat gluten

1 tablespoon canola oil

1 tablespoon Italian herbs -- (1 to 2)

 

Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes,

adjusting the texture of the dough by adding additional water or flour as

needed; the dough should be pliable and somewhat sticky because of the flax

seeds, but should hold its shape well.

 

Place the dough in a lightly greased bowl, cover it with plastic wrap, and

allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough

rise slowly overnight.

 

Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a

baking sheet, and let it rise, covered, for 2 hours at room temperature, or

until it's very puffy but still firm; it shouldn't shake like Jello when you

jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes,

or until it test done. Yield is 1 large loaf.

 

>From Theresa Chen <clin2

 

 

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--

Ellen C.

ellen