3 c Rye meal 1 t Soda 1 t Salt 1/3 c Molasses 1 1/2 c Milk, sour 2 ea Egg Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. -----
How To make Rye Cakes's Videos
Delicious Honey, Rye & Raisin Scone Recipe | Get the PB & J Out!
Here’s a super quick and easy scone recipe with added whole grain rye goodness for some kind of nutritional balance and great flavour. To make a nice and light scone we must use some white wheat flour. You can use white rye too.
Once again adjustments are welcome when it comes to recipes like this. Yes, a scone is kind of like cake, but more of a cake-bread hybrid, so it does not take much science and precision to make it well. Flours can be swapped; seasonings and fillings can be changed. Swap the raisins for chopped nuts, change to different seeds, use brown sugar or some other sweet syrup instead of honey.
You can make them low-fat by not using butter. It will result in a denser more bread-like scone, but at least it will have lower calories, of course depending on what you top it with when you eat it!
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Ingredients • 2 glasses of grated carrots • 1 glass of olive oil • 2 glasses of rye flour • 4 eggs • 4-5 tbsp of honey ( option: brown sugar or xylitol) • 1 tsp bicarbonate of soda of baking soda • a handful of chopped walnuts (optional) • a handful of raisins (optional)
Preparation: To a bowl put eggs, rye flour, honey, olive oil and mix all ingredients. Add carrots, raisins and chopped walnuts. Combine all ingredients together. Pour the mixture to a cake tin and bake at 200 centigrade about 40 - 50 min. The cake is ready. If you wish you can melt dark chocolate and pour over cake and sprinkle with almond flakes (or walnuts, coconut flakes, your preferences).
Rye Pound Cake with Compote and Hard Apple Cider Syrup
A trio of mouthwatering fruits are made into a savory compote for this hearty pound cake.
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1877 Toronto Rye Cakes For Tea - Old Cookbook Show
1877 Toronto Rye Cakes For Tea - Old Cookbook Show - Glen And Friends Cooking Today's old cookbook recipe comes from a pivotal old Canadian cookbook published in Toronto in 1877.
Rye Cakes For Tea: Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk and while foaming stir it in the flour and rye, with one half teaspoon of salt, one-half teacup of molasses; make it stiff and turn into a buttered pan; spread it smooth with a spoon dipped in hot water; bake one half hour.
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EASY BANANA ???? CAKE RECIPE PLUS USING DARK RYE FLOUR#cakes #baking #cookingchannel
Hey wonderful people Welcome to my kitchen and let's do some baking'...So today we are baking a banana cake very spongy and we are using Rye Flour...... It's a very easy process watch and learn***
And please Subscribe like and share the process.❤️ xoxo Beryl
Recipe 1 ½ cup light rye flour ¾ cup sugar 1 ½ teaspoons baking powder ½ teaspoon salt Zest of 1 lemon. (i used 2 because i like it tart) Juice of 2 lemons ¾ cup extra virgin olive oil 3 large eggs Splash of milk if the batter is too dry
The sweet citrusy taste of lemon is a reminder of summer even on the bleakest of winter days. The duality of rye and lemon makes a hearty cake that is still light and fluffy. If you have never baked with rye flour I would suggest trying it. Don't worry your baked good will not taste like rye bread (that flavor is mostly from caraway seeds) . Experimenting with different types of flour is a great way to improve your baking and try something new. My favorites are spelt, light rye and semolina. An important note to remember When working with whole grain flours is that they absorb more water than white flour.