Foolproof Cheese & Oat Bread For The R2 D2
Ingredients & Directions 1/2 tb Yeast 1 tb Sugar 2 1/2 c Flour, bread 1 tb Oil 1 c Oats 1 Eggs 1/4 c Milk, powdered 1 c Water; warm 1/2 tb Salt 1 c Cheese, shredded Sharp cheddar cheese is recommended. Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” to 11 o’clock. Select “white bread” and push Start. In hot and humid weather, use 1/8 c less water. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia’s comment: a hearty, easy-to-slice bread, surprisingly good for sandwiches. I even used powdered buttermilk when I ran out of powdered milk with good results. Yields 20 servings
Perfect White Bread
Ingredients & Directions 1/2 c Warm Water 1 ts Sugar 1/4 ts Ginger 2 pk Active or Dry Yeast 1/3 c Sugar 2 1/2 c Warm water 4 c Flour 3/4 c Skimmed Milk Powder 3 c Warm Water 5 ts Salt 1/2 c Soft Lard 8 c Flour (for the Dough) 2 c Flour (for kneading) Combine the first 4 ingredients and let stand in a warm place until bubbling nicely. In a large bowl, stir together 1/3 cup Sugar, 2 1/2 cups Water, 4 cups flour, and 3/4 cup dried skim milk. Stir in the yeast mixture, beating well. Cover the bowl and let stand in a warm place until the sponge is well risen and bubbly. Add 3 cups warm water, 5 teaspoons salt, and 1/2 cup lard and beat well. Stir in 6 to 8 cups flour, mixing until the dough clears the bowl. Spread the remaining 2 cups of flour on a pastry board, turn out the dough and knead well, using a little additional flour if necessary to make it smooth and satiny. Return to the bowl, dust top of dough with flour, cover with a damp cloth and let rise in a warm place for about 30 minutes. Turn out. Knead thoroughly, using only enough flour to keep dough from sticking. Divide into 6 even portions. Shape into loaves. Place in greased pans. Brush tops of loaves with soft lard and allow to rise again until double in bulk. Bake in PREHEATED oven for 45 minutes; the first 20 minutes at 425 F.; then reduce heat to 350 F. for the rest of the baking period. If a very soft crust is desired, brush top of loaves with melted lard or butter as soon as they are removed from the oven and allow to stand for about 5 minutes before removing from the pans. This recipe makes 6 medium size loaves. From Yields 6 Servings
Cheesecake Cookies Squares
Ingredients & Directions (Crust): 1/3 c Butter 1/3 c Brown sugar 1 c Whole wheat flour 1/2 c Chopped walnuts OR- -sesame seeds OR – -sunflower seeds (Filling): 1/4 c Honey 8 oz Cream cheese, softened 1 Egg 2 tb Milk 1 tb Lemon juice Grated peel of 1 lemon 1/2 ts Vanilla 1/2 ts Nutmeg (optional) (Topping): Reserved crumb mixture Sliced fruit (apples, pears, -peaches, etc.) OR nuts With a pastry cutter, blend whole wheat flour, brown sugar, and butter to make a crumbly mixture. Stir in chopped nuts or seeds. Reserve 1/2 cup of the mixture for topping. Press remaining crumbs into an 8 inch square baking dish that has been lightly oiled. Bake at 350 degrees F. for 12-15 minutes. Beat filling ingredients until smooth and pour over the prepared crust. Sprinkle with the reserved crumb mixture. Add fruit or nuts over top and bake at 350 degrees F. for 25 minutes. Cool and then refrigerate. Cut into 2 inch squares. Store in the refrigerator. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY – Home of Kook-Net (315)782-1120 – From Yields 16 Servings
Naan Bread And Vegetable Curry
Ingredients & Directions 50 g Butter 200 g Self raising flour A little water 1 Red onion; sliced 1 Garlic clove; crushed 1 sm Head broccoli; broken into -florets 75 g Portabellini mushrooms; -halved 1 sm Head cauliflower; broken -into florets 1 Vegetable stock cube 1/2 ts Turmeric 1/2 ts Cayenne 1/2 ts Chilli powder Salt and pepper 1 To make the Naan Bread: Melt the butter and pour into a well in the centre of the flour. Carefully add enough water to make a soft dough. 2 Heat a griddle pan. Divide the dough in half and flatten each piece with your hands to make a 1cm thick oval shape. Cook each naan bread for 3-4 mins on each side until cooked through. 3 For the Curry: Place the onion, garlic, broccoli florets, mushrooms and cauliflower florets into a medium saucepan. 4 Dissolve the stock cube in a pint of water and pour in. Add the turmeric, cayenne and chilli powder and season. Bring to the boil and simmer for 5-6 minutes until the vegetables are softened. Serve with the naan bread. Yields 2 servings
Pumpkin Fruitcake
Ingredients & Directions 1/2 c Unswt. apple or orange juice 1/2 c Raisins 1 c Chopped dried figs 1 c Canned or cooked pumpkin 2 tb Sugar 1/4 c Vegetable oil 1 1/2 c Whole wheat flour 1 ts Baking soda 1 ts Baking powder 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Ground allspice 1/8 ts Ground cloves 1/2 c Chopped walnuts Grated rind orange (2 ts dry Combine the juice, raisins and figs in a bowl. Let stand for 1 hour or overnight. Beat together the pumpkin, sugar and oil. Stir in the fruit mixture. Add the flour, baking soda, baking powder and spices. Mix well. Add the nuts and orange rind. Stir to blend well. Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in 325 F oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 min. Remove from pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use. 1/2 inch slice – 160 calories, 1 bread exchange, 1 fruit, 1 fat 26 grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221 mg potassium, 0 cholesterol Yields 16 Servings
Mom's Oatmeal Cookies
Ingredients & Directions 1 1/2 c Shortening 4 lg Eggs 5 c Flour 3 c Quick cooking oats 2 c Buttermilk 1 c Granulated sugar 1 c Firmly packed brown sugar 5 ts Baking powder 1 c Chopped walnuts 1 c Raisins 4 ts Cinnamon 1/2 ts Cloves 1/2 ts Allspice 2 ts Vanilla optional: butterscotch chips, chocolate chips, pecans for walnuts Pour 1 cup boiling water over the raisins and add 1 t baking soda. Stir well and set aside. Bring the shortening to room temperature then cream well. Add the sugar one cup at a time and cream well after each addition. Add the eggs in the same manner. Sift together the cinnamon, cloves, allspice, flour and baking powder. Add the vanilla to the creamed mixture. Drain the raisins and sprinkle one tablespoon of flour over them and shake to coat. Alternately add the flour mixture, the milk and the oatmeal. Mix well after each addition. There will a lot of dough and it should be fairly thick. With a heavy wooden spoon stir in the walnuts and the raisins and the flavored chips–you can use any amount of the flavored chips you want. Grease the cookie sheet. Drop the dough by teaspoonful on the cookie sheet. I usually get about 20 per sheet–but then I have very, very old cookie sheets and they are larger than my new ones. Bake at 350 for 10-12 minutes. They will be golden on the bottom and dry on the top. Remove and place on wax paper until cool. Keep in an airtight container–Tupperware is great. Makes about 10 dozen. Variation – you can save the water from soaking the raisins and cut down on the milk by the appropriate amount. this adds a very good flavor to the cookies. Enjoy Diane M. Ferrell Colorado dmferrell@happy.uccs.edu From Yields 120 Servings
Oatmeal Cookies
Ingredients & Directions 1 1/4 c Butter or margarine; -softened 1 Egg 1 ts Vanilla 1 pk Oatmeal Cookie Mix Preheat the oven to 375F. In the large bowl of an electric mixer, cream the butter, egg, and vanilla. Add the Oatmeal Cookie Mix and stir until the mixture is well blended. Drop the cookies by rounded tablespoonfulls onto ungreased cookie sheets. Bake for 8 to 9 minutes. Cool 1 minute, then remove to wire racks to cool. Yields 48 Servings
