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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Breads, Quick, Vegetables 1 Servings

INGREDIENTS

4 c Unbleached white flour
3 c Rolled oats
1 tb Baking powder
2 ts Baking powder
21 tb Butter; frozen (2 sticks plus 5 tbls.)
1/2 c Honey
4 Eggs
2 c Buttermilk
1/2 c Broccoli flowerets; 1/4 inch cubed
1/2 lb Cheddar cheese; cut into 1/4-inch cubes
2 Roma tomatoes; cut into 1/2-inch cubes
3 Green onions; chopped fine
1 ts Garlic; minced
2 tb Sliced almonds; toasted
1 Egg
2 tb Buttermilk
2 tb Honey

INSTRUCTIONS

GLAZE
The Wedge uses organic flour and rolled oats.
In a large bowl, combine flour, oats; baking powder and salt. Grate butter
into flour mixture, incorporating as you go. Toss and chill. In a large
bowl, whisk honey, eggs and buttermilk. Chill.
Remove dry mixture from refrigerator; add broccoli, Cheddar, tomatoes,
green onions, garlic and almonds. Toss. Remove wet mixture from
refrigerator, and add dry mixture to It, combining with hands until a soft,
slightly sticky dough forms, adding more buttermilk if mixture is too dry.
Chill dough 1/2 hour to 2 hours In refrigerator.
Preheat oven to 350 degrees. Glaze: Beat egg, buttermilk and honey
together, set aside. Divide dough Into three portions on a well-floured
surface. Pat each portion of dough Into a circle about 2 inches thick, and
cut into 4 wedges. Place on a paper-lined baking tray and brush on glaze.
Bake for 30 minutes, or until golden brown. Cool and serve. Makes 12
servings.
Recipe by: Wedge Co-op Deli, Minneapolis
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Mar 21,
1998

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