Orange And Raisin Bread Pudding
Ingredients & Directions 4 c (about 6 slices) raisin 2 T Honey -bread, cut into 3/4-in 1 T Margarine, melted -cubes 1 T Orange zest, grated 1 ea Whole egg WITH 2 egg whites Water, hot 1 1/2 c (12 oz can) CARNATION Lite Powdered sugar (optional) -Evaporated Skimmed Milk Orange zest (optional) Arrange the bread cubes in a single layer on a baking sheet; toast in a preheated 375 degree F. oven for 6 to 8 mintes until lightly browned. In a large bowl, beat the eggs. Add the evaporated skimmed milk, honey, margarine, and orange zest; beat until blended. Stir in the toasted bread cubes; let stand for 10 minutes. Spray a 1-quart casserole with non-stick cooking spray; pour in the bread mixture. Set the casserole in a 9-inch square baking pan; fill the baking pan with 1-inch hot water. Bake in the preheated 375 degree F. oven for 45 to 55 minutes or until puffed and golden brown. Remove casserole from water; cool 5 to 10 minutes. Garnish with powdered sugar and/or orange zest, if desired. Serve warm. Recipe: Nestle Food Company Shared by: Dave Pileggi Yields 1 servings
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
Chicken Pie With Biscuit Crust
Ingredients & Directions FILLING 4 c Chicken broth 3 Carrots, in 1/4-inch slices 3/4 lb Red potatoes, in 1/2-inch di 2 Celery, in 1/2-inch slices 2 1/2 c Cooked chicken, cubed 1 Onion, chopped 6 tb Unsalted butter 6 tb Flour 1/4 ts Thyme 1/4 ts Nutmeg 1/2 c Fresh parsley; minced BISCUIT CRUST 1 1/3 c Flour 1 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts -Salt 2 tb Unsalted butter; cubed 2 tb Shortening; cut into bits 1/3 c Cheddar cheese, grated 1 Eg; larg egg 1/3 c Buttermilk EGG WASH 1 Egg yolk 1 tb Milk In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling. From Yields 4 Servings
Fruit Cake Bread
Ingredients & Directions 2 c All purpose flour 1 ts Cinnamon 1 ts Nutmeg 1 ts Allspice 1 ts Orange peel, grated 1/2 ts Mace 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Orange concentrate, thawed 1/2 c Apple sauce 1/3 c Vegetable oil 1 ts Vanilla 3/4 c Pecans or walnuts, chopped 1 c Dried apricots, chopped 1 c Dates, chopped Pre-heat oven to 300F. Lightly oil a 1 1/2 quart loaf pan & set aside. Whisk together the flour, spices, peel, baking powder, soda & salt. In a in a food processor or blender, blend together the orange juice, apple sauce, oil & vanilla. Combine the wet with the dry ingredients. Stir until the mixture is just combined. Fold in the nuts & add the dried fruit. Pour batter into the loaf pan & bake until a knife inserted into the centre comes out clean, about 1 1/2 hours. Cool on a wore rack. “Vegetarian Yields 16 servings
Texas Corn Bread
Ingredients & Directions 1 c Yellow corn meal 1/2 c Flour 1 c Buttermilk 1/2 c Sweet milk 1 Egg, beaten 1/4 c Melted butter 1 ts Salt 1/2 ts Soda 1 tb Baking powder Mix corn meal, flour and salt. Add all the other ingredients and let stand at least 5 minutes without mixing. Grease the skillet well and heat it. Now stir in mixture and pour it into the skillet. Cover the skillet and bake it on the coals, checking every few minutes to see that the heat is right. It is cooked when the top crust is a golden brown color. You will find that the bottom is somewhat moist at this time. That is fine, for it should be. from the LBJ Barbecue Cook Book by Walter Jetton Yields 6 Servings
White Triple-layer Cake With Lemon Filling
Ingredients & Directions Cooking spray 1 tb Cake flour 3 1/2 c Sifted cake flour 2 ts Baking powder 3/4 ts Salt 1/2 ts Baking soda 1 3/4 c Sugar 1/4 c Butter or stick margarine; -softened 1 1/2 tb Vegetable oil 2 lg Egg whites 1 2/3 c Fat-free milk 1/2 c Plain fat-free yogurt 2 1/2 ts Vanilla 1/4 ts Butter extract Lemon Filling; (see recipe) Fluffy White Frosting; (see -recipe) Preheat oven to 350. Coat 3 – 8-inch round cake pans with cooking spray, and dust pans with 1 tbsp flour. Lightly spoon sifted flour into dry measuring cups; level with a knife. Combine sifted flour, baking powder, salt and baking soda. Combine sugar, butter and oil in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beat well after each addition. Combine milk and yogurt. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. BAke at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks. Place 1 cake layer on a plate; spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling and top with last cake layer. Spread Fluffy White Frosting over top and sides of cake. Yields 16 Servings
Orange Cream Filling (for Sponge Cake)
Ingredients & Directions 3/4 c Sugar 2 tb Flour 1 ds Salt 1/2 c Orange Juice Grated Rind Of 1 Orange 1 Egg, well beaten 1 pt Heavy Cream Mix sugar, flour, and salt. Stir into well beaten egg. Add orange juice and rind. Cook in top of double boiler until quite thick. Chill (will be VERY thick!) Whip cream until soft peaks form. Add a generous spoonful of the whipped cream to the orange custard, stir in well to soften the custard somewhat, then add the orange mixture to the remaining whipped cream and fold in until well blended. Fill and frost a 9″ hot milk sponge cake with this. The flavours blend better if you let it stand, refrigerated, for several hours before serving. Yields 1 Servings
