| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 3 | T | Toasted wheat germ |
| 1/4 | c | Chilled vegetable shortening |
| 1/3 | c | Buttermilk or plain yogurt |
| 1 | Egg yolk | |
| 10 | Frankfurters, ends trimmed | |
| and frankfurters halved | ||
| crosswise |
INSTRUCTIONS
1997 Preheat oven to 375 degrees F. and grease a large baking sheet. In a bowl whisk together flour, baking powder, baking soda, salt, and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough. Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam side down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered. Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Yield: 20 pigs-in-blankets Recipe by: Cooking Live Show #CL8920 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 1051
Calories From Fat: 530
Total Fat: 59.1g
Cholesterol: 213.1mg
Sodium: 1396.9mg
Potassium: 345.6mg
Carbohydrates: 108.4g
Fiber: 6.2g
Sugar: <1g
Protein: 20.6g