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Engels FIBER brood en cake Blackberry Brunch - 9 pers.

Topping: ⅓ cup all-purpose flour - ⅓ cup brown sugar - 2 tbs soft butter - ½ tsp cinnamon Cake: 1½ cup all-purpose flour - 1 cup bran cereal - 1½ tsp baking powder - ½ tsp baking soda - ½ cup granulated sugar - ⅓ cup soft butter - 1 tsp vanilla - 1 tsp grated lemon peel - 1 egg - ¾ cup yogurt - 1 cup fresh/frozen berries (don’t thaw)- 175°C - 9-inch/22,86 cm square pan, greased, floured Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meatmallet (or crush in food processor). In small bowl, mix topping ingredients; set aside. In medium bowl, stir together 1½ cup flour, the cereal, baking powder and baking soda; set aside In large bowl, beat granulated sugar and butter with spoon until fluffy. Beat in vanilla, lemon peel and egg until creamy; stir in yogurt. Stir in flour mixture. Gently stir in 1 cup blackberries. Pour into pan; spread evenly. Sprinkle topping over batter. Bake 40-45 mins. Serve warm. Blueberry-Orange Bread - 1 loaf, 16 slices

1½ cup bran cereal - ¾ cup water - 1 tbs grated orange peel - ½ cup orange juice - 2 cup allpurpose flour - ¾ cup sugar - 1½ tsp baking powder - ½ tsp baking soda - ¼ tsp salt - 2 tbs oil 1 egg - 1 cup fresh/ frozen (don’t thaw) blueberries - 175°C - 9x5-inch/22 x 12 cm loaf pan, greased, floured Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 mins. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan. Bake 55-65 minutes. Cool 10 mins. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing. Buttermilk Banana Bread - 1 loaf (16 slices

2 cup cereal - ¾ cup sugar - ¼ cup oil - 1 cup buttermilk - 2 tsp vanilla - 1 egg - 1 cup mashed very ripe bananas, 2 M - 2 cup all-purpose flour - 1 tsp baking soda - ¼ tsp salt - 175ºC - 9x5inch loaf pan/22 x 12 cm, greased bottom Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, beat sugar and oil with electric mixer on medium speed until well mixed. On low speed, beat in buttermilk, vanilla and egg until smooth. Beat in bananas. Beat in flour, baking soda and salt until will blended. Stir in cereal just until mixed. Spread in pan. Bake 70-80 mins. Cool 10 mins. Remove from pan to cooling rack. Cool completely about 2 hours, before slicing.


Cranberry-Maple Soda Bread Fiber One速 cereal plays host to a loaf packed with flavor from applesauce, cranberries, orange plus a touch of maple.

Prep Time:15 min Start to Finish:1 hr 45 min Makes:1 loaf (12 servings)

1 cup Fiber One速 original bran cereal 3 2/3 cups Gold Medal速 all-purpose flour 1 cup sweetened dried cranberries 1 tablespoon grated orange peel 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 cup butter or margarine 1 cup buttermilk 1/4 cup applesauce 1/4 cup maple-flavored syrup 2 eggs

1. Heat oven to 350属F. Grease large cookie sheet with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in


food processor). 2. In large bowl, stir together cereal, flour, cranberries, orange peel, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs; set aside. 3. In medium bowl, stir together buttermilk, applesauce, maple syrup and eggs. Stir into cereal mixture until dough forms. Place dough on lightly floured surface. Knead 30 seconds to 1 minute or until smooth, kneading in additional flour 1 tablespoon at a time if dough is too sticky. Shape dough into a 7-inch round; place on cookie sheet. Cut X shape 1/2 inch deep on top of dough. 4.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes on cooling rack. High Altitude (3500-6500 ft): No change.

Double Berry Crisp

Take a new look on dessert when you can sub regular fruit crisp topping with high-fiber honey cereal.


Prep Time:15 min Start to Finish:1 hr 5 min Makes:9 servings

1/3 cup sugar 1/4 cup Gold Medal® all-purpose flour 2 bags (10 oz each) Cascadian Farm® frozen organic blueberries (do not thaw) 1 bag (10 oz) Cascadian Farm® frozen organic raspberries (do not thaw) 1 1/2 cups Fiber One® Honey Clusters® cereal 1/4 cup chopped walnuts 2 tablespoons packed brown sugar 2 tablespoons butter or margarine, melted Vanilla ice cream, if desired

1. Heat oven to 375°F. In large bowl, mix sugar and flour. Stir in frozen berries until coated. Spread in ungreased 8-inch square (2-quart) glass baking dish. 2.

Bake uncovered 25 minutes.

3.

Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin or meat mallet (or slightly crush in food processor). In medium bowl, mix cereal, walnuts, brown sugar and butter until blended.

4.

Stir fruit well. Sprinkle cereal mixture evenly over top. Bake 20 to 25 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve with ice cream. High Altitude (3500-6500 ft): No change.

Honey-Whole Wheat Loaf-1 loaf (16 slices)


2 1/2 to 2 3/4 cups Gold Medal® all-purpose flour 1/2 teaspoon salt 1 package regular or quick* active dry yeast 1 1/2 cups very warm water (120°F to 130°F) 1/4 cup honey 1 tablespoon olive or vegetable oil 1 cup Gold Medal® whole wheat flour 1 cup Fiber One® original bran cereal Honey, if desired

1. In large bowl, mix 1 3/4 cups of the all-purpose flour, the salt and yeast. Add warm water, honey and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in whole wheat flour and cereal. Stir in enough remaining allpurpose flour, 1/4 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 10 minutes or until smooth and springy. Spray large bowl with cooking spray. Place dough in bowl, and turn greased side up. Cover and let rise in warm place about 1 1/4 hours or until double. (Dough is ready if indentation remains when touched.) 3. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Shape into about 9inch round loaf. Place on cookie sheet. Cover and let rise in warm place about 40 minutes or until double. 4. Heat oven to 350°F. Bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour, before slicing. Serve with honey. *If using quick active yeast, let dough rest 10 minutes after kneading, and omit first rising time. High Altitude (3500-6500 ft): No change.

Lemony Carrot-Walnut BreadMakes:1 loaf (16 slices)


1 1/2 cups Fiber One® original bran cereal 1 can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved 1 teaspoon grated lemon peel 1/3 cup lemon juice 1/4 cup vegetable oil 2 eggs 2 2/3 cups Gold Medal® all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped walnuts

1.

Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

2. In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended. 3. Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in cereal and walnuts. Spoon batter into pan. 4.Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. High Altitude (3500-6500 ft): Bake about 1 hour 20 minutes.

Engels FIBER brood and cake doc  

brood and cake

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