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
Heavenly Orange Cake
Ingredients & Directions -ORANGE CREAM- 1 c Nonfat cottage cheese 1 c Nonfat vanilla yogurt 1/3 c Orange-juice concentrate –CAKE– 3/4 c Sifted unbleached flour 1/4 c Sifted whole-wheat pastry -flour 12 Egg whites; at room -temperature 1 ts Cream of tartar 1 1/2 ts Orange extract 1/2 c Honey 2 c Orange sections 1 c Sweet cherries; pitted It is heavenly, especially with the fat and calories cut. This light and fluffy version lets you have your cake and eat it too. We made this dessert heavenly by: * omitting the shortening in the cake * replacing the eggs with egg whites * replacing 1/2 cup shortening and 1/2 cup butter with nonfat cottage cheese and nonfat yogurt * omitting the nuts TO MAKE THE ORANGE CREAM: In a food processor puree the cottage cheese until completely smooth (about 4 minutes; stop frequently to scrape down the sides of the container). Transfer to a small bowl. Lightly whisk in the yogurt and orange-juice concentrate. Chill. TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together. Return the flour to the sifter. In a 5- or 6-quart bowl beat the egg whites until bubbly. Add the cream of tartar and orange extract. Beat on medium speed until the whites form soft peaks. Gradually beat in the honey until the whites are stiff. Sift about 1/4 cup of the flour over the whites. Carefully fold it in with a large spatula. Repeat until the flour has been incorporated. Spoon the batter into an ungreased 9- or 10-inch tube pan with removable bottom. Level the top with a spatula. Bake at 325 degrees for 40 to 50 minutes, or until the top is golden and springs back when lightly touched. Invert the pan onto a wire rack and let the cake cool for 1 hour. To remove the cake from the pan, run a thin knife around the outside edges. Remove the outer portion of the pan. Run a thin knife around the center tube and also around the bottom of the cake. Slice the cake and serve with the orange cream, oranges and cherries. Makes 10 servings. CHEF’S NOTES: DO FIRST: Separate the eggs and let the whites come to room temperature. Make sure no traces of yolk are mixed in with the whites or they won’t beat up properly. If any specks of yolk accidentally fall in, dab them up with a piece of eggshell or a piece of bread. VARIATIONS: Flavor the cake with another extract, such as almond, cherry, maple, peppermint or black walnut. Serve with other fruit, such as raspberries, blueberries, peaches or strawberries. Yields 10 Servings
Maxine's Dump Cake
Ingredients & Directions 1 Yellow cake mix 1 cn Cherry pie filling 1 cn Crushed pineapple 1 Stick oleo (or more) 1 c Pecans; whole (or more) 1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using #2 cans of pineapple and cherry pie filling, spread the crushed pineapple (include the juice) on the bottom of the pan. Now spread the cherry pie filling over or around the pineapple. 3. Sprinkle the ==dry== cake mix over the top. 4. Place whole (or chopped) pecans over the dry cake mix. 4. On top of the pecans and dry cake mix, place thin slices of butter or oleo over the top…about 1/2″ apart. 5. Bake for 1 hour or until golden brown. Clem’s substitution: Apple Pie Filling. Before sprinkling the cake mix sprinkle cinnamon and brown sugar over the fruit. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Yields 1 Servings
Rye Bread (dak)
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 2 c Rye flour 2 c Bread flour 2 tb Nonfat dry milk powder 1 tb Sugar 1 ts Salt 1 tb Honey 1 tb Margerine 1 ts Ground allspice (optional) 1 tb Caraway seeds (optional) 1 1/2 c Warm water Add all ingredients listed above, select white bread and push start. NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye, or omit them for a good conventional rye. From Loafing It by DAK Yields 1 Servings
Good Corn Bread
Ingredients & Directions 1 c Flour 1 c Cornmeal 3/4 ts Salt 1/2 c Sugar 4 ts Baking powder 1 c Milk plus 2 Tbls 4 tb Cooking oil Put in large bowl the dry ijngredients Yields 6 Servings
Pumpkin Frangelico Cheesecake
Ingredients & Directions -CRUST- 24 Gingersnaps 1/2 c Butter; melted 3 tb Sugar FILLING 16 oz Cream cheese; softened 16 oz Pumpkin puree 5 Eggs 3/4 c Sugar, brown 1/2 c Frangelico liqueur 3/4 ts Cinnamon, ground 1/2 ts Ginger, ground 1/4 ts Nutmeg, ground 1/8 ts Cloves, ground 1 ts Vanilla extract TOPPING 2 c Sour cream 1/4 c Sugar, granulated 1/4 c Frangelico liqueur 10 Hazelnuts, whole Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble. Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour. From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Yields 10 Servings
