| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sweet potat, Quick bread |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Unbleached white flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Margarine |
| 1/3 |
c |
Apple juice |
| 1 |
c |
Well mashed; cooked sweet potato |
| 3 |
tb |
Honey |
| 1/3 |
c |
Finely chopped walnuts OR pecans |
INSTRUCTIONS
Preheat over to 425F degrees.
In a mixing bowl, sift together the flours, baking powder, and salt. Work
the margarine in with a pastry blender or the tines of a fork until the
mixture resembles a coarse meal. Add the apple juice, sweet potato, honey,
and nuts, and work them in to form a soft dough.
Turn the dough out onto a well-floured board and knead in just enough flour
to maek the dough lose its stickiness.
With floured hands, divide the dough into 16 equal parts. Shape into small
balls and arrange on a lightly oiled cookie sheet, patting them down a bit
to flatten. Bake for 12 to 15 minutes, or until a tooth pick inserted into
the center of one tests clean. Transfer the biscuits to a plate and serve
hot.
The Sweet Potato Cafe : Links to yam recipes on the internet run by Pamela
S. Weston Wstnhouse@aol.com at http://members.aol.com/SPVine/cafe4.htm
Hanneman/Buster/MasterCook
Notes: UCSC Library Recipe Page, Government Publications
http://www.ucsc.edu/library/recipe/index.html
Recipe by: Joanne Nelson UCSC
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25,
1998
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