Contributed by: NAPSA
New Flour A "Best-Of-Both-Worlds" Ingredient (NAPSA) - According to the current Food Guide Pyramid, Americans should consume at least three servings of whole grains each day. Contrary to this recommendation, however, Americans eat-on average-less than one serving of whole grain daily.
Developed by ConAgra, Eagle Mills All-Purpose Flour made with Ultragrain is a "best-of-both-worlds" ingredient that makes it easy to turn everyday white-flour-based products into great-tasting and nutritious whole grain foods. For more information and additional recipes, visit the Web site at www.ultragrain.com.
Prep Time: 30 minutes - Total Time: 2 hours, 30 minutes
Preheat oven to 350 F. Combine flour, baking powder and salt in medium bowl; set aside.
Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, lemon peel and juice; beat just until blended. Stir in flour mixture.
Divide dough in half. Shape each half into an 8x3-inch rectangle on an ungreased cookie sheet. Bake 30 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes.
Cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 15 minutes, turning once, until crisp and edges are lightly browned. Cool completely.
Place chocolate and shortening in 1-cup microwave-safe measuring cup. Microwave on High 1 minute, or until melted, stirring until smooth. Drizzle chocolate over biscotti. Let stand until chocolate is set.
Ultragrain is available at grocery stores across the country or online at www.netgrocer.com.
Serving Size: Makes 24 Biscotti
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