Spicy Gingerbread Thins
Ingredients & Directions 2 3/4 c All-purpose flour 5 1/2 ts Freshly ground black pepper 1 ts Ground ginger 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground cloves 1/4 ts Freshly grated nutmeg 1/2 c Unsulfured molasses 3 tb Strong brewed coffee at room -temperature 1/2 c Unsalted butter; softened 1/2 c Packed dark brown sugar 1 tb Finely grated peeled fresh -gingerroot Parchment paper for lining -baking sheets 1. Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves and nutmeg. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days. 2. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper. 3. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks . 4. On a lightly floured work surface roll out one third of dough into a 22-by-8-inch rectangle (about 1/8 inch thick), making sure dough is not stinking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart. 5. Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark). With spatula transfer cookies to racks to cool. Make more cookies with scraps and remaining two thirds of dough in same manner. Cookies keep, in airtight containers at room temperature, 1 week. Makes about 120 cookies. To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/21/98 NOTES : Yields 1 Servings
Fluffy Whole Wheat Bread
Ingredients & Directions 1/2 c Milk 2 ts Yeast 1/2 tb Oil 2 1/2 c Flour, whole wheat 1/2 ts Salt 2 c Rice, cooked 1/2 tb Syrup, corn 1/2 c Water; warm Scald milk; add oil, salt, and corn syrup. When lukewarm, add ALL ingredients to breadmachine. Set “baking control” at 11 o’clock. Select “white bread” and push Start. Sylvia’s comment: Rose great. Only change I want to make is eliminate the two-steps, just dump in dry milk and water. Yields 24 ounces
Pesto Bread
Ingredients & Directions 2 c CAPACITY – 12 SERVINGS—– 1 1/2 ts Active dry yeast 2 c Bread flour 3/4 ts Salt 1 ts Granulated sugar 1/2 c Water 2 tb Water 3 tb Pesto sauce 1 ts Lemon juice 3 c CAPACITY – 16 SERVINGS—– 2 1/4 ts Active dry yeast 3 c Flour 1 ts Salt 1 1/2 ts Granulated sugar 1 c Water 1/4 c Pesto sauce 1 ts Lemon juice SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine nuts, grated Pecorino Romano cheese, and extra-virgin olive oil. White this sauce is usually served with pasta or minestrone, it can also transform a loaf of bread into a frangrant bouquet. With a light crumb and crisp crust, pesto bread is a natural companion to any Italian meal. Prepared pesto sauce is popping up more and more in supermarket dairy cases along-side fresh pasta and noodles. If you should have any pesto left over, I suggest using it within a few days or freezing it for later use. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner’s manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired. NUTRITION INFORMATION per 1/2-inch slice: 132 calories, 3.09 g protein, 19.6 g carbohydrates, 0.76 g dietary fiber, 4.47 g fat, 2.28 mg cholesterol, 158 mg sodium, 35.4 mg potassium. Calories from protein: 9%; from carbohydrates: 60%; from fats: 31%. Yield: 1 loaf Yields 1 Servings
Crab Cakes With Basil Aioli
Ingredients & Directions 12 oz Crabmeat 1/4 c Roasted red peppers from -jar; minced 1 1/2 ts Lemon peel; grated 3 c Fresh breadcrumbs; (8 ounces -French Bread) 2 lg Egg yolks All purpose flour 2 Egg whites; beaten just -until foamy 3 tb Butter -BASIL AIOLI- 3/4 c Mayonnaise 1/2 c Fresh basil; finely chopped 1 tb Fresh lemon juice 1 1/2 ts Garlic; minced 1 1/2 ts Lemon peel; grated Basil Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.) Crab Cakes: Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft). Form crab mixture into eight 3/4 inch thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours. Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli. Note: From the Bay View Restaurant, where these cakes are served with a chopped tomato and basil salad. The Basil Aioli is also a good sauce for grilled or sauteed fish. The basil could easily – and deliciously – be replaced by cilantro, parsley or chives. Printed in Yields 4 Servings
Oil Bread
Ingredients & Directions 1 Fresh-baked Italian bread -loaf Good-quality olive oil Granulated garlic Freshly ground black pepper Fresh Romano cheese Ground oregano Anchovies; optional After the bread comes out of the oven, slice the loaf lengthwise into 2 long pieces. Place bread crust-side down. Score insides of loaf with a knife, then pour oil over top. Sprinkle with garlic and pepper. Grate some fresh Romano cheese over top, using both the tear-drop and finer sides of the grater. Sprinkle oregano on top and, if desired, a few anchovies for good measure. Put the 2 loaf halves back together, smash down slightly, then slice and serve. Comments: “A glass of vino (preferably red) complements this delicacy,” Patricia Marino wrote. Yields 1 servings
Portuguese Almond And Potato Cake
Ingredients & Directions 1 lg Baking potato, about 10 1/4 c Unsalted butter, softened -ounces 1 tb Brandy 1 c Almonds, with skins 1/2 ts Almond extract 2 ts Baking powder Powdered sugar 3 lg Eggs, separated Marzipan “potatoes,” 3/4 c Sugar -optional (see recipe) Bake or microwave potato until soft. Force pulp through a coarse sieve or potato ricer. There should be 1 cup lightly packed. Set aside to cool. Preheat oven to 350F. Butter sides of an 8 1/2-inch spring form pan, line base with a circle of baking parchment; butter the parchment. Using a nut mill, grind almonds to powder, stir in baking powder; set aside. Beat egg whites until they start to stiffen, sprinkle with half of the sugar, a little at a time, and continue beating until stiff and glossy. Beat butter with remaining sugar, then beat in egg yolks, brandy, and almond extract. Using a large rubber spatula, fold in potato, ground almonds and egg whites. Spoon into prepared pan; bake for 35 to 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes. Run a knife blade around edge before releasing sides of pan. Place cake, on the base, on a rack and let cool completely. Cake will sink slightly in the middle. Reverse cake onto a plate, peel off paper and place right side up on a serving plate. Dust with powdered sugar before serving. MARZIPAN “POTATOES”: You’ll need 4 ounces marzipan or almond paste and powdered unsweetened cocoa. Pinch off pieces of marzipan and roll into elongated balls, each about the size of a large marble. Make these slightly irregular, like tiny new potatoes. Roll in cocoa to simulate brown potato skin. Cut several in half to show the white interior. Arrange a little group on top of the cake, and place the rest in twos and threes around the edge of the plate. Serves 10. PER SERVING: 235 calories, 5 g protein, 23 g carbohydrate, 14 g fat (5 g saturated), 76 mg cholesterol, 131 mg sodium, 2 g fiber. From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93. Yields 10 servings
Helen's Brown Sugar Cake
Ingredients & Directions 2 c Packed brown sugar 2 c All-purpose flour 1/2 ts Salt 1/2 c Margarine — not diet 1 lg Egg 1 c Buttermilk 1 ts Baking soda 1. Combine sugar, flour and salt. Cut in the margarine until the particles are the size of peas. Reserve 3/4 cup of this mixture for topping. 2. Stir baking soda into buttermilk; add to flour mixture along with unbeaten egg. Blend well. 3. Pour batter into a greased and floured 9 x 13 x 2-inch pan. Sprinkle the reserved topping on batter. Bake in preheated 350-degree oven for 35-45 minutes. Yields 1 Servings
