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How to prepare - Avocado Muffins

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1/4 c Butter Or Margarine

1/4 c Sugar

1 Egg

1 Pureed Avocado

1 c Toasted Slivered Almonds

1 c Milk

2 c Self-Rising Flour

Preheat oven to 400?F and prepare muffin pans.
Cream butter and sugar.
Beat in the egg.
Blend in the avocado, milk and nuts.
Lastly add the flour and mix gently but thoroughly until the ingredients are moistened and combined.
Place in pans and sprinkle each with topping.
Bake for 20 to 25 minutes.
Note: Add a dash of grated lemon rind.
Almonds may be toasted quickly in the microwave or in a dry frying pan, stirring constantly to stop burning.

Aloha Bread - recipe

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Aloha Bread - recipe3/4 c Buttermilk

2 c Whole wheat flour

1 c Bread flour

1 ts Salt

1 1/2 tb Butter or margarine

3 tb Sugar

1/4 ts Baking soda

8 oz Can of crushed pineapple,

Well-drained 1/3 c Flaked coconut

1 1/2 ts Active dry yeast

Place all ingredients in bread pan, select light crust setting and press start.
1-1/2 lb.
After the baking cycle ends, remove bread from pan, place on rack and allow to cool for 1 hour before slicing.
NOTE: for Welbilt/DAK machines, use 2 ts yeast for Panasonic/Nat’l.
machines, use 3 ts yeast Deb’s notes: Substituted 3 tb of buttermilk *powder*, 3/4 c plus 1 tb of water, and deleted baking soda in lieu of fresh buttermilk.
Worked fine.
Rich liked it with creamed clover honey, but he loved it in bread pudding!

Chapatis #2

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2 c Whole Wheat Flour

1 ts Salt

2/3 c Water

Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl.
Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic.
Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes.
Turn onto a floured board, shape the dough into a long roll,

and divide into 12 equal slices.
Roll out paper thin.
Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side.
Cool in a tea towel.
Chapatis should always be cooked fresh for each meal.
NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate.
Left-over chapatis make an attractive crispbread when dried off in a cool oven.
From How To Make Good Curries by Helen Lawson Copyright 1973

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