nd yeast mixture.
Add rye flour and mix well.
Fill a cocktail shaker with ice cubes. Pour in the whiskey, vermouth and bitters. Shake until frosty, about 15 seconds then strain into a Manhattan glass and garnish with a maraschino cherry.
Mix together the ketchup, brown sugar& hot sauce, heat to simmer add rye& weiners simmer for 30 minutes.
Serve on toothpicks.
These can be frozen.
Infuse Rye and Aquavit with 15 grams of loose leaf Rooibos tea per 1 liter for 8 hours then strain.
Build ingredients in mixing glass and stir with Kold Draft ice, then strain into Nick and Nora glass.
Garnish with slit cherry on glass with a miniature knife or machete through it.
Fill a mixing glass two-thirds full with ice. Add the rye whiskey (or bourbon), Averna, and both bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Add the cherry.
ay to make a real rye bread (as opposed to a
y hand, stir in enough rye flour to make a soft
YOUNG Starter:
Refresh your rye stock starter 12-24 hours
Dissolve yeast in 1 cup water.
Mix rest of water with molasses and salt in a large bowl.
Mix rye flour, cocoa and caraway seed together.
Add yeast and melted butter and 1/2 of the flour.
Beat until smooth.
Knead in remaining flour until smooth and elastic.
Cover and let rise until double.
Punch down.
Shape into loaves and let rise again until double.
Bake for 35 to 40 minutes at 375\u00b0.
Makes 2 loaves.
nd 1 cup of the rye flour.
Beat until smooth
Combine wine and spices in large soup pot.
Heat on stove. Light wine with match.
Sprinkle sugar over flames.
Cover to kill flames.
Add rye.
Cool and bottle.
Prepare at least one month before Christmas.
br>Use in any savory recipe that calls for pie crusts
Combine according to your manufacturer's directions.
Success Hints: For a different kind of snack, top with Simple Chutney Cheese Spread (see recipe I posted) This recipe can be made using regular or rapid rise cycles.
ixing bowl and proceed with recipe.
Saute onions in olive
Combine first 7 ingredients.
To prepare bread loaf, cut off the top of the bread like you would cut a pumpkin.
Pull out the insides in bite sized pieces to use as dippers.
Tear up top also. Fill the inside of the loaf with the dip.
This recipe will fill 2 loaves or 1 loaf twice.
n whole wheat flour and rye flour to form a soft
heat flour, barley flour, and rye flour.
Place cooled garbanzo
urface with whole wheat or rye flour. Use a regular rolling
In blender, add all ingredients.
The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking.
Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes.
Saute the cauliflower and caraway seeds in the butter until barely tender.
Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish.
Blend remaining ingredients (including that beer) and pour over the cauliflower.
Bake at 350 F for 30-45 minutes, until puffed up.