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Categories:
eggs zucchini flour baking powder Crisco oil carrots cinnamon sugar vanilla baking soda nuts milk sugar salt margarine warm water yeast egg flour
Viewed: 77 - Published at: 5 years agoIngredients
- 3 eggs
- 1 c. zucchini
- 2 c. flour
- 1/4 tsp. baking powder
- 1 c. Crisco oil
- 1 c. carrots
- 1 tsp. cinnamon
- 2 c. sugar
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 c. nuts
- 3/4 c. milk
- 1/2 c. sugar
- 2 tsp. salt
- 1/2 c. (1 stick) Fleischmann's margarine
- 1/2 c. warm water (105~ to 115~)
- 2 pkg. or cakes Fleischmann's yeast (active dry or compressed)
- 1 egg
- 4 c. unsifted flour
Method
- Scald milk.
- Stir in sugar, salt and margarine; cool to lukewarm.
- Measure warm water into a large warm bowl.
- Sprinkle or crumble in yeast; stir until dissolved.
- Stir in lukewarm milk mixture, egg and half the flour.
- Beat until smooth.
- Stir in remaining flour to make a stiff batter.
- Cover tightly with waxed paper or aluminum foil.
- Refrigerate dough at least 2 hours.
- Dough may be kept in refrigerator for 3 days.
- To use, cut off amount needed and shape as desired.
