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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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A couple years ago I went through a rye thing... Everything rye.. This recipe was given to me..by a Tupperware lady.. I love them with soups, split pea .... I have frozen the uncooked ones.. and prepare just like the boughten ones. Read more .. Try them if you like rye like me.. Now there is no cooking time as it was a recipe pushing Tupperware and freezing.. I guessed.. 375f for about 15-18 minutes.. Sometimes rye does take longer than regular flours to cook.. Try ... Ingredients:
1 1/2 cups all purpose flour |
1 1/2 cups rye flour |
2 tablespoons baking powder |
1 teaspoon salt |
1 teaspoon caraway seeds |
1/3 cup shortening... i add a little extra.. not much about a teaspoon |
1 cup milk |
Directions:
1. Preheat oven to 375f
2. In a large mixing bowl combine flours, baking powder, salt and caraway seed.
3. Mix thoroughly
4. Cut in shortening till mixture loods like coarse crumbs.
5. Make a well in the center
6. Akk milk all at once
7. Stir just till dough clings together
8. Turn into a floured flat surface
9. Knead gently 10-12 strokes.
10. Roll or pat out to 1/2 inch thickness
11. Cut with a 2 inch floured cutter
12. Reroll trimmings to get about 24
13. Now... this is where I start guessing... It says to freeze...
14. I wrap and freeze part and bake the rest on a lightly greased pan in a 375f oven for about 15-18 minutes...
15. Serve with butter... with your soups..
16. Enjoy!
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