Text 7498, 85 rader
Skriven 2011-02-21 06:20:06 av Dave Drum (1:18/200.0)
   Kommentar till text 7481 av Nancy Backus (1:261/1381)
Ärende: Seeds
=============
NANCY BACKUS Said to DAVE DRUM about Re: Prep work

NB>  RH> BTW, to help you, sub a whole wheat bread for the white stuff
NB>  RH> and add another piece of fruit every day. Brown rice instead of
NB>  RH> white will help give you a fiber boost as well.

NB>  DD> I already do WW bread - 100% when/where I can get it. Or
NB>  DD> pumpernickel, or rye (without seeds/caraway). And I eat oatmeal
NB>  DD> three or more days per  week, etc. Two of my favourite fruits
NB>  DD> are now on the verboten list -  strawberries and rasp/black
NB>  DD> berries - because of the small seeds. 

NB> You may be able to add them back in, carefully, once you are off the
NB> low fiber diet... the small seeds don't bother my diverticula, you
NB> might be lucky, too...  My GI doc goes on the principle that if it
NB> doesn't hurt, it's ok, even if it "normally" isn't supposed to be a
NB> good idea.  But if they cause problems, then it's better to leave
NB> them be...

Well, I always figure no pain means .... no pain.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poppy Seed Roshky
 Categories: Cookies, Snacks, Desserts, Citrus
      Yield: 6 servings
 
      1 pk Yeast
    1/2 c  Sugar
      1 c  Milk, scalded
    1/2 c  Butter
    1/2 ts Salt
      1 ts Vanilla
      4 ea Eggs, well beaten
      4 c  Flour

___-----------------------FILLING--------------------------
      2 c  Water
      1 c  Sugar
      1 c  Poppy seed, ground
    1/2 ts Cinnamon
           Grated rind of 1 lemon
 
  Add yeast and 1 teaspoon of sugar to 1/4 cup of the
  scalded milk cooled to lukewarm. Set aside to cool.

  To the rest of the hot milk add the butter, sugar,
  salt and vanilla and stir until the butter has
  melted. Cool. Add the beaten eggs and then stir in the
  yeast.

  Sift flour and add gradually, using only enough
  to knead the dough until it is smooth and elastic.

  Cover and allow to rise until double in bulk. Roll out
  on a floured board until quite thin; cut into
  triangles, spread with poppy seed filling and shape
  into crescents by rolling them from the straight end
  toward the point. Brush with beaten egg yolk to which 1
  tablespoon of cold water has been added and sprinkle
  with sugar and chopped nuts.

  Let rise until doubled in bulk and then bake in a hot
  oven (400oF/205oC) about 20 minutes or until brown.

  Filling: Boil the water with the sugar until syrupy,
  add the ground poppy seeds, cinnamon and lemon rind.
  Mix well and allow to cool.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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