| 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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