Oatmeal Honey Bread
Ingredients & Directions 2 c Oatmeal, uncooked -(e.g., Quaker’s Old -Fashioned Oatmeal) 2/3 c Honey 2 tb Salt 3 tb Butter (or margarine) 1 c Water, boiling 2 pk Yeast (dry), active 1 c Water, lukewarm 2/3 c Milk 5 c Flour, unbleached -(up to 6 C; may -substitute up to 2 C -whole wheat) Oil Put the oatmeal, honey, salt and butter in a large mixing bowl. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally. Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes. Add the yeast mixture to the oats and honey mixture. Mix in the milk and stir well. Stir in the flour, 1/2 cup at a time. When the dough is too stiff to stir, pour it out onto a well-floured surface and knead it firmly, adding a little flour if necessary. Knead it until the dough is smooth and elastic (about 6-8 minutes). Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough. Cover with a damp cloth and place in a warm, cozy, humid place. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 1 1/2 hours, or until the dough has doubled in bulk. Punch down the dough and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place. Bake at 350 F for 35-40 minutes, or until loaves sound hollow when tapped. Cool on a bread rack for about ten minutes. NOTES: * A yeast bread for people who like oatmeal. Yield: makes 2 loaves. * Kneading is difficult to describe in words, but many cookbooks have pictures. The idea is to exercise the dough and work some more flour into it. Bread freezes very well; give it an hour or so to thaw, then heat it up at 350 degrees F. for about ten minutes. * Instant and quick-cooking oatmeal is not satisfactory in this recipe. Besides the ubiquitous Quaker oats, you can use any commercial rolled oats or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in step 1. : Difficulty: easy if you already know how to knead dough, moderate otherwise. : Time: 30 minutes preparation, 4 1/2 hours waiting time. : Precision: All amounts (including times) are approximate. : Harry S. Delugach : University of Virginia, Dept. of Computer Science, Charlottesville, VA : cbosgd!uvacs!hsd or decvax!mcnc!ncsu!uvacs!hsd : Yields 2 loaves
Cottage Cheese Pancakes (blender Method)
Ingredients & Directions 1/2 c Rolled Oats 1 c Cottage Cheese or Tofu 4 Eggs 1/3 c Milk ;approx OPTIONAL 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Baking Soda -if cottage cheese -is very sour Combine all ingredients except milk in blender and process at medium speed until smooth. Add milk until batter is like medium-thick pancake batter. Bake as for ordinary pancakes on a lightly greased skillet or griddle over medium high heat until brown on both sides. Serve hot with fresh fruit, jam, hot applesauce or butter and cinnamon-sugar. A delicious change! Makes about 25 3″ pancakes. These are all from the _Whole_Foods_For_The_ _Whole_Family_Cookbook_. PROTEIN: 66.1 GRAMS; CALORIES: 808 Yields 1 Servings
Black-out Cake
Ingredients & Directions CAKE 3/4 c Butter, softened 3 ts Baking soda 3 c Sugar 3 Eggs 1/2 ts Salt 3/4 c Buttermilk 1 1/3 c Boiling water 4 oz Unsweetned chocolate, melted 3 c Flour 3/4 c Roasted almonds, diced 2 ts Vanilla extract CHOCOLATE GANACHE 18 oz Semisweet choclatechips(3cup 1 1/2 c Heavy cream 1 ts Vanilla 2 tb Butter,cut up 1.Preheat oven to 350 F. grease 2 nine inch round cake pans. Dust with flour, tap out excess. 2.In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy,1-2 minutes. add eggs and vanilla and beat until well blended. add chocolate and beat 1-2 minutes. 3.Mix together flour, baking soda and salt. Add to chocolate mixture in two additions alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beat until smooth( batter will be thin) Pour batter into prepared pans. 4.Bake 35-40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans 10 minutes, then unmold onto racks and let cool completely. 5.Make Chocolate Ganache:In a 2 qart glass measure, combine chocolate chips and heavy cream. Heat in a microwave oven on HIGH 3 minutes, or until melted and smooth when stirred. Stir in butter and vanilla. 6.Cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake. 7.Cover a cake layer with a little more than 1/3 of chocolate ganache. Set second layer on top. Frost top and sides of cake with remaining ganache. Press almonds into side of cake. Refrigerate cake 3-4 hours, or until ganache is firm, before serving. Yields 1 Servings
Vegetable Puff Pie Thornton
Ingredients & Directions 1 tb Peanut oil; or more as -needed 1 lg Onion 1 md Leek 2 lg Carrots 2 lg Potatoes 1 sm Head of broccoli 2 tb Garden peas 4 Cooked chickpeas OR cooked -lentils; optional 1 pk Puff pastry 1 ts Mixed herbs 1/2 ts Dijon mustard; mild 1 Vegetable stock cube Black pepper Salt Milk or beaten egg; to brush Pastry Select a large oven-proof, lidded casserole dish. Roll out the puff pastry to desired thickness (usually up to half a centimetre thick is fine). Stand the dish upside down on the rolled out pastry and using a sharp knife, cut the shape out an inch bigger than the dish. Leave the pastry somewhere cool. Set the oven at the temperature required for the puff pastry (usually quite hot). Chop the onion and leek and fry over a medium heat in the casserole dish for about 5 minutes. Scrub/peel the potatoes and carrots and then dice the potatoes and chop the carrots similarly. Add to the onion and leek mixture and cook for a few more minutes, without burning. Add enough water to cover the mixture, followed by the stock cube, herbs, mustard, black pepper and pinch of salt. Mix thoroughly, then bring to the boil and reduce to a simmer, put the lid on and allow to bubble gently for about 10 minutes. Wash and chop the broccoli into bite-sized pieces and add the rest of the vegetables and cook for another 5 minutes. There should be only just enough liquid for the vegetables to sit in, like a thick soup, but they should not be swimming in it. If there is too much liquid, remove the lid and let the mixture cook a little longer. Remove from the heat. Carefully place the pastry lid on top, and crinkle the extra pastry around the edges to make a crust. Brush with milk or beaten egg and make some steam holes with a sharp knife. Cook in the oven for about 40 minutes until the pastry has risen and is golden brown. Personal WebPage: Lynda’s (11 Mar 98) by Lynda Thornton, United Kingdom. Interests include vegetarian cuisine. Yields 4 Servings
Pumpkin Pecan Tarts
Ingredients & Directions FILLING 1/2 c Milk 1/2 c Light cream 2 Eggs 1 1/2 c Pureed pumpkin 2/3 c Brown sugar 1 ts Cinnamon 1/2 ts Salt 1/2 ts Ginger 1/2 ts Cloves 1/2 ts Allspice 1 ts Vanilla 24 Unbaked tart shells TOPPING 1 c Chopped pecans 2/3 c Brown sugar 3 tb Butter, melted Whipped cream for garnish Pecan halves for garnish Place all filling ingredients in blender or food processor and blend for 2 minutes. Pour into tart shells and bake at 425F for 15 minutes. Reduce heat to 275F and bake for 30 minutes more, or until a toothpick inserted in the centre comes out clean. Let tarts cool. For topping: Mix nuts and sugar. Stir in butter until mixture is uniformly moist. Sprinkle over tarts. Broil about 5 inches from heat for 1 to 2 minutes. Serve with whipped cream and pecan halves. Yields 24 Servings
Hot Pepper And Scallion Pancakes
Ingredients & Directions ———————-STAN FRANKENTHALER #DJ9386———————- 1 c Water 3 c Flour 2 ts Baking powder 2 ts Salt TOPPINGS 1 bn Scallions, finely minced 2 Serrano or jalapeno chiles, Finely minced 2 tb Toasted sesame seeds 2 tb Sesame oil Salt Pepper Knead dough together and allow to rest. Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper. Roll each into a cigar then coil into a rough circle again. Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook. Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil. Add pancakes and brown one side, flip and finish in oven. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: Yields 1 servings
Rice Flan Tart With Candied Ginger
Ingredients & Directions 3 c Nonfat milk Cheese 1/2 Vanilla bean, split 2 tb Finely slivered candied 1/4 c Medium-grain rice Ginger 1/2 c Sugar 1 Low-Fat Sweet Pastry 1 (8-ounce) carton frozen 1 ts Ground cinnamon Egg substitute, thawed 1 tb Powdered sugar, optional 1/3 c Low-fat ricotta cheese or Sliced candied ginger, Pureed fat-free cottage Optional -LOW-FAT SWEET PASTRY- 1/2 c Plus 2 tablespoons oat flour 1/2 ts Ground cardamom or cinnamon Blend 2 1/2 tb Sugar 5 tb All-purpose flour 3 ts Cold butter, diced 1/4 c Cake flour 1 tb Canola oil 2-2 1/2 tb very cold water The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set.) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0.25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don’t despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan.) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. Yields 12 servings
