| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Breads | 9 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/2 | c | Yellow cornmeal |
| 1/4 | c | Rye flour |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | c | Dried cranberries or raisins |
| 1 | c | Nonfat buttermilk |
| 1/3 | c | Molasses |
| 1/2 | c | Maple syrup; divided |
| Vegetable cooking spray | ||
| 8 | oz | Neufchatel cheese; (1 package) |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; stir well. Stir in dried cranberries. Add buttermilk, molasses, and 1/3 cup maple syrup to dry ingredients, stirring just until moistened. Pour batter into a 13-ounce coffee can heavily coated with cooking spray. Cover with aluminum foil; secure foil with a rubber band. Place can on a shallow rack in a large, deep stockpot; add enough water to pot to come halfway up sides of can, and bring to a boil. Cover pot, and steam bread in boiling water for 2 hours, adding boiling water as needed. Remove can from water; let bread cool in can on a wire rack for 10 minutes. Remove bread from can. Combine Neufchatel cheese and remaining maple syrup; beat well with a mixer. Yield: 9 servings (serving size: 1 slice bread and 1 tablespoon maple cream cheese). NOTES : Cut bread crosswise into 9 slices, and serve with maple cream cheese. Recipe by: Cooking Light, March 1995, page 90 Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 28, 1998
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