Spicy Light Wheat Bread
Ingredients & Directions Light Whole Wheat Bread -Dough 2 ts Fennel seed 2 ts Onion flakes 2 ts Pepper 2 ts Garlic powder GOOD, BUT SOMEWHAT SPICY: FOR 1.5 LB. MACHINES: use a Light Whole Wheat Recipe(or White), BUT also add 2t. Fennel Seeds,2t. onion flakes,2t. pepper.& 2t. Granulated Garlic Powder,& then proceed to mix,knead etc.(in the machine). Yields 1 Servings
Peanut Butter Bread Abm
Ingredients & Directions 1/2 tb Yeast 1/2 c Peanut butter 3 c Flour, bread 1 1/4 c Water; hot 1/4 c Sugar, brown Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. The crust will get well-done, so it’s recommended to turn down the darkness control to halfway between the light and middle settings. Sylvia’s comments: came out nearly perfect the first time, with strong peanut butter smell. I’m sending it to Irene’s school for treats. Yields 1 servings
Pesto Bread With Cheese And Pine Nuts
Ingredients & Directions 2 Eggs 3 tb Sugar 1/3 c Oil 3/4 c Cream 2 c Self-rising flour 1/2 ts Baking powder 1 1/2 ts Sweet basil flakes 1/3 c Parmesan cheese; grated 1/4 c Pine nuts; lightly toasted Beat together first 4 ingredients until blended. Combine and add the next 4 ingredients and stir until dry ingredients are blended. Do not overmix. Stir in the pine nuts. Spread batter into a greased 8×4″ loaf pan, place pan on a cookie sheet, and bake in a 350~ oven for about 45 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then remove from pan and continue cooling on a rack. Use a serrated bread knife to cut into slices. Serve warm with sweet whipped butter. Yields 1 loaf. NOTE: If you use all-purpose flour, then increase baking powder to 3 tsp. and add a pinch of salt. Yields 8 Servings
Oiled Flat Bread
Ingredients & Directions 7 1/2 g Fresh yeast or 31/2g; -(1/8oz) dried yeast ; (1/4oz) 125 ml Warm water; (4 floz) 1 tb Olive oil 1/2 ts Salt 1. If using dried yeast, leave it to dissolve in the warm water for about 10 minutes. 2. Put the yeast water or warm water and fresh yeast in a large bowl with the oil and salt and mix together. 3. Gradually add the flour, stirring it in with a fork or wooden spoon until the mixture forms a soft but not stickly dough. Knead well for about 5 minutes. 4. Turn the dough onto a lightly floured surface and roll it out to a circle or oblong no more than 1cm (1/2 inch) thick. 5. Put it on a floured board and leave it to rise for at least 15 minutes. Preheat the oven to Gas Mark 7/220?C/425?F. 6. Press down gently and evenly all over the surface of the focaccia with the tips of your fingers, leaving a regular pattern of indentations. 7. Put the loaf on an oiled baking sheet, brush it liberally with the olive oil and sprinkle with plenty of salt. 8. Bake in the oven for 20 minutes or until golden. Serve hot or cold on its own or with a meal. Focaccia can also be flavoured. Before baking, press pieces of fried onion, olives, roasted potato, walnut pieces or small sprigs of rosemary (remove any hard stalks) into the surface of the loaf, then brush with oil and salt and bake as above. Yields 6 servings
Frankly Fake Fudge
Ingredients & Directions 1 c 2% milk 3/4 c Unsweetened cocoa powder 5 tb Unflavored gelatin (5 pkg) 1 c Water 1/2 c Sweetener equiv. to sugar** 1 ts Artificial brandy extract Preparation 10 min, standing time 4 hours. In small saucepan, combine milk and cocoa. Whisk until there are no lumps of cocoa. Cook over medium heat, stirring for about 5 min or until thickened. (This cooks out the raw cocoa taste.) In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften. Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa mixture. Stir in sweetener (artificial sweetener like SugarTwin equivalent to 1/2 cup sugar) and brandy extract. Remove from heat. Pour into 8 inch square baking dish. Let stand at room temperature 4 hours or until firm. To remove from pan, cut around edges with a sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Will keep up to 1 week in refrigerator. Makes 100 squares. 3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories 14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g carbohydrate, 7 g protein, 2 g fat Yields 8 Servings
Mbld Dbl Choc Cheesecake Sq
Ingredients & Directions 1/2 c Butter, softened 1 c Sugar, divided 1/4 ts Salt 1 c Flour, all purpose 1/2 c Hershey’s Chocolate Topping 16 oz Cream cheese, softened 2 Eggs 2 ts Vanilla extract 1/4 c Hershey Cocoa 1/4 c Semi-Sweet Chips, melted Heat oven to 350 degrees F. Line 8 or 9 inch square baking pan with foil, extending edges over side of pan. In a small mixing bowl, beat butter, 1/2 cup sugar and salt until smooth. Stir together flour and cocoa, gradually add butter to mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining 1/2 cup sugar until smooth. Add eggs and vanilla; blend well. In seperate bowl, mix 1 cup batter with topping, stirring until well blended. Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pour vanilla batter, 1/4 cup at a time, over flavored batter, Drop tablespoons of reserved flavored batter over top; gently swirl with knife or spatula for marbled effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Coll completely in pan on wire rackl refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish as desired. About 20 squares. Yields 20 Servings
Cape Cod Cranberry Pie
Ingredients & Directions 2 c Cranberries 1 1/2 c Sugar 1/2 c Chopped nuts 2 Eggs, well beaten 1 c Flour 1/2 c Melted butter 1/4 c Melted shortening 1. Preheat oven to 325F. 2. Spread the cranberries in the bottom of a well greased ten inch pie plate. 3. Sprinkle with one half cup of the sugar and the nuts. 4. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. 5. Bake about 1 hour, or until crust is golden brown. From Yields 8 Servings
