Four Seeded Bread Abm
Ingredients & Directions 1/2 tb Yeast 1 tb Seeds, poppy 1 1/2 c Flour 1/2 tb Salt 1 1/2 c Flour, bread 1 1/2 tb Sugar 1/4 c Seeds, sesame 2 tb Oil 2 tb Seeds, sunflower 1 Eggs 1 tb Seeds, flax 1 c Water; warm Follow usual breadmaker directions, using white bread setting. Sylvia’s comments: This is a flavorful, easy to slice bread. Good toasted or in sandwiches. I was doubtful about using part regular flour and part bread flour, but it’s come out perfectly twice now. Yields 24 servings
M&m Cookies
Ingredients & Directions 1 pk Yellow cake mix 2 Eggs 1/2 c Oil 1 1/2 tb Water 3/4 lb M&M’s 1/2 c Nuts, optional 1/2 c Coconut, optional Mix together the cake mix, eggs, oil and water. Add M&M’s and other items. Bake on an ungreased cookie sheet at 350 degrees for 6 to 8 minutes. Don’t overbake. Randy Rigg Yields 1 Servings
Perfect Ww Bread
Ingredients & Directions 15 c Flour; *Note,(15 To 16) 5 c Hot Water; (95-105 Deg) 1/2 c Honey; (Any Brand) 2 Tblsp Yeast; Fermipan Brand (If Using Another Brand You -Should Try; 2 1/2 – 3 T Add: 5 c Whole-wheat flour Add: 1/3 c Vegetable oil 1 Tblsp salt Add: 7 c Flour; (7 to 9) *NOTE: I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid mixing bowl I grind my own wheat which is Hard White Spring Wheat from Montana and I use Fermipan Yeast. When I got this recipe from an acquaintance last year I asked her what her brands she used of everything in the recipe and this is exactly what I am sharing with you. It is a lighter colored wheat bread and has a wonderful flavor that does not leave a bitter sort of aftertaste that I have experienced with my previous brands of wheat. Let the first 4 ingredients sit for a few minutes to “proof” – it will begin to “grow” and will look bubbly and foamy. Add whole-wheat flour and mix for 1 minute. Add veg oil and salt, mix together another 1 minute. Add flour until dough pulls away from sides of bowl. Knead and rise as usually for any basic bread dough. This will make 3 very large loaves or 4-5 smaller pan size loaves or it is fun to make 12 of the very small loaves (maybe 2 1/2 x 3″ pans) Now the Yields 1 Servings
Ultimate Chocolate Chip Cookies
Ingredients & Directions 3/4 c Butter Flavor Crisco 1 ts Salt 1 1/4 c Firmly packed brown sugar 3/4 ts Baking soda 2 tb Milk 1 c Semi-sweet chocolate chips 1 tb Vanilla 1 c Coursely chopped pecans 1 Egg -optional 1 3/4 c All-purpose flour 1. Heat oven to 375 degrees. 2. Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in large bowl. Bet at medium speed of electric mixer until well blended. Beat in egg. 3. Combine flour, salt, and baking soda. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts. 4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. 5. Bake at 375 degrees for 8 to 10 minutes for shewy cookies (they will look light and moist-do not overbake), 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet. Remove to cooling rack…if they get that far. Yields 36 servings
Nan Bread With Halloumi Cheese And Salad
Ingredients & Directions -BREAD- 1 tsp Dried Yeast 454 g Strong White Flour 1 tsp Salt 2 tsp Coarsely Ground Black Pepper 190 ml Cold Water (approximately) Filling: 1 Red Onion (small ~ thinly sliced and soaked in iced water) 225 g Halloumi Cheese (cubed and fried) 4 Plum Tomatoes (fresh – chopped) 1/4 Cucumber (peeled and diced) 1 tbsp Pitted Black Olives (roughly chopped) 1 tbsp Coriander (chopped) 1 tbsp Mint (chopped) 1 1/2 tbsp Virgin Olive Oil Dash Balsamic Vinegar Sea Salt and Freshly Ground Black Pepper Fresh Coriander (for garnish) Mixed Salad (to serve) 1. Place all the dry ingredients in a food processor, slowly add the water until the dough forms a ball. Process for 1 minute. 2. Then place the dough in a bowl, cover and leave for 3 hours in a warm place. 3. Punch the dough down and knead thoroughly for a few minutes. Leave it to prove for another hour. 4. Preheat the oven to Gas Mark 9 / 240?c / 475?f and heat a baking sheet. 5. Knead the dough again until it is pliable and has a satiny feel. 6. Divide into 12 equal balls. Roll them out thinly and cover them with a damp cloth until you have used up all the dough. 7. Lay carefully on the hot baking sheet and bake for 2 – 4 minutes until they are cooked. 8. Drain and dry the red onions, combine with the other filling ingredients and dress with olive oil and balsamic vinegar. 9. Season to taste and stuff the Nan. Yields 4 servings
No-cholesterol Chocolate Angel Food Cake
Ingredients & Directions Stephen Ceideburg -room temperature 1 c All-purpose flour 1/2 ts Salt 1/3 c Unsweetened cocoa 1 1/2 ts Cream of tartar 1 3/4 c Granulated sugar, divided 2 ts Vanilla 1 3/4 c Egg whites (about 11), at Fruit compote, optional (see accompanying recipes) Preheat oven to 375 degrees. In a small bowl, combine flour and cocoa with 3/4 cup sugar. Mix well and set aside. Place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat at high speed of an electric mixer until soft peaks form. Test by turning off machine and raising beater slowly. Gradually add the remaining sugar, 1/4 cup at a time, beating well after each addition. Continue beating until stiff peaks form when you remove the beaters. With a rubber spatula, gently fold in the vanilla. Then sprinkle a fourth of the flour mixture over the beaten egg whites. Using an under-and-over motion, gently fold in the flour with the spatula. Do 5 strokes, rotating the bowl as you fold in the flour. Repeat three more times, until the flour mixture is all used up. Then fold an additional 10 strokes. Flour mixture should be blended into the egg whites. Gently pour the batter into an ungreased 10-inch tube pan. Bake 35 to 40 minutes or until a cake tester comes out clean. Invert tube pan over the neck of a glass bottle. Keep the cake inverted until completely cool, at least two hours. With a sharp knife, carefully loosen cake from the pan. Serve plain or garnished with a fruit compote. Per serving (without fruit): 105 calories (12 percent from protein, 86 percent from carbohydrate, 3 percent from fat), 3 grams protein, 23 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 84 milligrams sodium. Exchanges: 1/2 bread, 1/2 meat. From the Oregonian’s FOODday, 2/9/93. Yields 6 servings
Instant Cheesecake
Ingredients & Directions 1 Chocolate digestive biscuit Some Philadelphia cream -cheese 1 Strawberry Spread the biscuit liberally with cheese, Top with the halved strawberry. Yields 1 servings
