| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine |
| 1/2 | c | Sugar or treacle (molassess) |
| 3 | Eggs | |
| 1/2 | c | Yoghurt |
| 1 | c | Pumpkin puree (see note) |
| 1 | c | Chopped dates |
| 2 | ts | Mixed spice (or pumpkin pie spice) |
| 2 1/2 | c | Rye flour |
| 4 | ts | Wheat free baking powder or- |
| 1 | ts | Baking soda |
INSTRUCTIONS
WET MIX DRY MIX Preheat oven to 350°F, prepare pans. Thoroughly combine the wet mix ingredients except the dates. Fold in the combined dry mix, add the dates & spoon into pans. Bake as soon as possible, for 25-30 mins. Makes 12. NOTE: To make 1-1/2 cups pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water. Variations: 1. Rye, Apricot & Almond: Omit the dates & add 1 cup chopped dried apricots & 1/2 cup sliced almonds. 2. Rye & Sultanas: Omit the dates & add 1 cup of sultanas (golden raisins) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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