Get the latest Mosit flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/mosit I have had this recipe since the 70's. That was the original name for a non yeast kugelhoff found in a Serbian cookbook. It's essentially a buttery pound cake and marbled. As you see the photos you can serve anyway you like, either way with marbled effect. You may add fine chopped nuts which was my adaptation or a choclate glaze instead of powdered sugar My hubby likes the uncracked version but I prefer it that way. With a heavy dusting of sugar or glaze, to me either way is fine! http://www.grouprecipes.com/99114/serbian-kugelhoff-marbled-cake.html A different spin on scones. These are split and topped with cheese and apricot jam! http://www.grouprecipes.com/98342/port-elizabeth-scones.html Bread from a Potsdam baking seminar from Germany. This recipe uses fresh cake yeast and makes several loaves or one huge one http://www.grouprecipes.com/95306/potsdam-bread.html Taste of home recipe for what used to ba secret passed down recipe for these choclately cupcakes with careml icing. I know the recipe and it makes a wonderful 9 x 13 chocolate cake too!!! http://www.grouprecipes.com/95060/texas-black-cupcakes-with-caramel-icing.html Adapted from strawberry cake recipe appearing in Bon Appetit magazine- for a lovely, lovely cake and wonderful ginger berry sauce http://www.grouprecipes.com/92737/sour-cream-cake-with-ginger-infused-raspberries.html Soft, spongy, fluffy breads made from lentils and rice, and just like potato salad, a ton of recipes and variations! My Indian neighbor gave me two recipes for them, which are served with corriander chutney Idli steamers can be purchased at Indian grocers, and the Net. There are even Idli steamers for the microwave Dry yeast, baking powder or even Eno Fruit salt is added to insure a spongy texture in some Idli recipes. My neighbor like to use a good pinch of dry yeast. Proper Idli should be soft, fluffy, and spongy in texture. All ingredients may be found at Indian grocers or even natural food stores. TIPS: if you have no idly mould or idly steamer, improvise. I used alminum muffin cups ( see 2nd photo ) and put a trivet in a pot, then aluminum filled cups in a cake pan, placed the pan on the trivet and steamed until they were firm and glossy , maybe mine took about 5 minutes or a bit longer And spray the aluminum cups lightly with cooking spray to help release them The Battter: fresh unfermented batter, has that bean taste and odor. When allowed to ferment, it dissapates and when cooked, one can hardly tell since idlies are really bland unless one adds spices to their liking When you make the batter, place bowl covered on a warm radiator during the winter. The batter should expand at least triple and appear foamy and spongy Do not sir down, just use a lade to fill molds or muffin cups 2/3rds full You'll have snow white, spongy, fluffy idli And yes you can freeze them and gently reheat in the micro. Fresh is best of course. Using 1 cup urad dahl and 2 cups rice flour and enough water for a batter consistency one should get 15 to 20 idly at least! http://www.grouprecipes.com/88663/indian-idli-and-tips.html This is my original recipe for a differently delicous cornbread, moist and cake type cornbread Hope you like it! It uses lime treated flour for such recipes as tortillas, tamales, arepas etc.. http://www.grouprecipes.com/87469/hispanic-corn-bread.html Recipe from a 1972 church cook book, dense, moist, slightly sweet and delcious . This does not have a lot of fat so freeze leftovers if not eatn or half recipe for smaller pan http://www.grouprecipes.com/82295/comfort-cornbread.html Excellent recipe for oven or bread maching baking http://www.grouprecipes.com/77817/best-buttermilk-bread.html You must try these and I think you'll find these one of the best of it's kind! Worth all the effort for these moist glazed potato doughnuts http://www.grouprecipes.com/69061/my-spudnuts-glazed-potato-doughnuts.html