Halloween Or Fall Porcupine Bread Recipes

Steps:

• In large mixer bowl, combine 2 cups bread flour, rolled oats, yeast sugar and salt, mix well.
• Heat buttermilk, water and oil until very warm (120-130°F).
• Add to flour mixture.
• Blend at low speed until moistened beat 3 minutes at medium speed.
• By hand with a spoon gradually stir in sunflower seeds, sesame seeds and enough remaining flour to make a firm dough.
• Knead on a floured surface until smooth and elastic 5-8 minutes dough may be slightly sticky.
• Place in greased bowl rotating to grease top.
• Cover with a cloth let rise until double in size about one hour 30 minutes if quick rise yeast.
• Punch down dough.
• Divide into two parts shape into loaves and place in greased 9x5-inch bread or loaf pans.
• Cover, let rise in warm place again until double in size about one hour or 1/2 hour if quick rise yeast.
• Brush tops of loaves with an egg wash which means 1 egg blended with one tablespoon water.
• Sprinkle additional sunflower and sesame seeds on loaves bake 375°F until golden brown.
• Remove from pans while still warm.
• Cool on cooling rack.

Steps:

• Pre heat oven to 350.
• Mix meat, rice, milk, parsley, onion, salt and pepper in a mixing bowl.
• Spray a 13x9 pan with cooking spray.
• Form meatballs into one ounce balls (I use a small cookie scoop). If you use the right size scoop you will fill the baking pan perfectly.
• Mix soup and water together until well blended. Pour over meatballs.
• Cover baking dish tightly with foil.
• Bake for 1 hour until hot and bubbly.
• This recipe works great for a buffet too. You can make them with barbeque sauce for a big yummy change. Have some frilled toothpicks standing by and watch them disappear!
• Hope you and your family like this variation of 'Porky-Pine' meatballs.