KITCHENAID 400 - Manual (Page 67)

65
2 cups all-purpose
flour
1 cup rolled oats
1 cup sugar
1 1 ⁄
2
teaspoons baking
powder
1 ⁄
2
teaspoon baking
soda
1 ⁄
4
teaspoon salt
1 ⁄
4
teaspoon allspice
3 ⁄
4
cup low-fat milk
1 ⁄
2
cup butter or
margarine, melted
1 tablespoon grated
orange peel
2 eggs
1 1 ⁄
4
cups fresh or
frozen blueberries
(not thawed)
Combine dry ingredients in mixer bowl. Add milk,
butter, orange peel, and eggs. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix about
30 seconds. With spoon, gently stir in blueberries.
Spoon batter into 9x5x3-inch baking pan that has
been greased on the bottom only. Bake at 350°F for
55 to 65 minutes, or until toothpick inserted in
center comes out clean. Cool in pan 10 minutes.
Remove from pan and cool completely on wire rack.
Yield: 16 servings (16 slices per loaf).
Per serving: About 196 cal, 3 g pro, 31 g carb,
7 g fat, 27 mg chol, 177 mg sod.
Blueberry Oat Bread
2 cups all-purpose
flour
4 teaspoons baking
powder
1 ⁄
2
teaspoon salt
1 ⁄
3
cup shortening
2 ⁄
3
cup low-fat milk
Melted butter or
margarine, if desired
Place flour, baking powder, salt, and shortening in
mixer bowl. Attach bowl and flat beater to mixer.
Turn to STIR Speed and mix about 1 minute. Stop
and scrape bowl. Add milk. Continuing on STIR
Speed, mix until dough starts to cling to beater.
Avoid overbeating.
Turn dough onto lightly floured surface and knead
about 20 seconds, or until smooth. Pat or roll to
1 ⁄
2
-inch thickness. Cut with floured 2-inch biscuit
cutter.
Place on greased baking sheets and brush with
melted butter, if desired. Bake at 450°F for 12 to
15 minutes. Serve immediately.
Yield: 12 servings (1 biscuit per serving).
Per serving: About 135 cal, 3 g pro, 17 g carb,
6 g fat, 1 mg chol, 183 mg sod.
Baking Powder Biscuits