MICROWAVE BREAD
Although it has no crust or color, this loaf of bread is light and airy, with surprisingly great texture reminiscent of Chinese steamed buns. Equally amazing -- it takes only about 4 minutes to bake.
Provided by Food Network Kitchen
Time 2h5m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 1.5-quart microwave-safe glass loaf dish and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
- Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely.
WHOLESOME BIRDIE BREAD FOR PARROTS
This is a healthy meal in itself--for parrots. I cut this up into daily portions and freeze them. Then each day, I just microwave a portion and feed it to our feathered friends. All I see from the birds is tails in the air when they have birdie bread in their bowls!
Provided by Chef Skyla
Categories < 60 Mins
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Pre-Heat oven to 400.
- Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
- Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
- Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
- Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
- Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
- Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
- Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
- Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
- Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.
Nutrition Facts : Calories 171, Fat 7.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 256.8, Carbohydrate 21.7, Fiber 2.8, Sugar 4.5, Protein 5
MICROWAVE BIRDY BREAD CONES
I stumbled across this recipe and just HAD to make it for my feathered friends. My birds, 2 cockatiels, a cockatoo and a lovebird, go wild for this stuff. Those guys eat better than the human members of my family..lol. I love them dearly and really enjoy cooking up things to please them. Only the lovebird does not seem to care for this recipe, choosing a different birdy bread recipe for himself (the little gourmet) This is made in a microwave and takes about 30 seconds to make. Serve only as a treat!!***This recipe calls for 1/4 cup Rainbow Exact Pellets (available at pet store) but I was unable to list them as they are not exactly a "common" ingredient.
Provided by BirdyBaker
Categories Breads
Time 10m
Yield 1 batch cones
Number Of Ingredients 5
Steps:
- In a tall bowl, stir together the egg (no shells), applesauce, and corn muffin mix until moistened. Stir in pellets and raisins.
- With a spoon, fill an ice cream cone 2/3rds full of the batter.
- Cook one at a time in the microwave on high (800 wats) for 30 seconds. Top with a decoration like a Cheerio or a large Pellet.
- The inside is very hot. Let the cone with birdy bread inside cool completely before feeding to your parrots.
Nutrition Facts : Calories 1378.8, Fat 34.9, SaturatedFat 9.1, Cholesterol 216.3, Sodium 2811.5, Carbohydrate 246.6, Fiber 20, Sugar 70.7, Protein 24.7
CHOCOLATE CUPCAKE CONES
Make and share this Chocolate Cupcake Cones recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat oven to 180 degrees Celsius.
- Place cones in muffin pan, checking for holes or cracks in the cones.
- Gently combine sifted flour, cocoa, baking powder and salt in a small bowl, set aside.
- Combine butter, sugar and egg with a mixer on a medium speed until mixture is lighter in colour and no lumps remain.
- Add milk and vanilla, reducing speed to low and beat until smooth.
- Fold in flour mixture until combined.
- Place even amounts of the batter into each cone, gently tap the bottom of the cone to settle the batter.
- Bake cupcakes until a toothpick inserted in the centre comes out clean, about 20-30 minutes.
- Leave to cool completely.
- Frosting:.
- Combine butter, icing sugar, cream and vanilla. Using an electric mixer on low speed, beat until smooth - add colouring if you like and mix in
- Decorate cakes and sprinkle on sprinkles or go wild like me and dip them inches.
Nutrition Facts : Calories 287.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 54.3, Sodium 236.6, Carbohydrate 40.1, Fiber 1.3, Sugar 27.8, Protein 3.1
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