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
Whole Wheat Blueberry Pancakes – Butter Busters ^
Ingredients & Directions 1 1/4 c Whole wheat flour 1 c Egg Beaters 1 1/4 c Flour 1 3/4 c Skim milk 2 ea Tb baking powder 1 c Frozen blueberries, thawed** 2 ea Tb sugar* 2 ea Tb liquid Butter Buds Blend flours, baking powder and sugar; stir in Egg Beaters, milk, blueberries and liquid Butter Buds. Blend until just blended (Batter will be lumpy.) On a preheated griddle sprayed with nonstick spray, pour a scant 1/4 cup batter for each pancake. Cook over medium heat until surface is bubbly and bottom is lightly browned. Turn and cook until done. Remove and keep warm. Serve with light syrup and liquid Butter Buds. You can also top these with a dolop of Dream Whip for an wxtra special treat. *or 1 tablespoon sugar and 1 1/2 packets Sweet & Low **The berries won’t bleed if you use them still frozen Per sugar serving: 77 cal., 0.4g fat (5%), 0mg chol., 1g fiber, 4g pro., 15g carb., 129mg sod. Per S&L serving: 75 cal., 14.5g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95. Yields 20 servings
Crab Cakes
Ingredients & Directions 1 lb Backfin crabmeat 2 tb Mayonnaise 1/4 c Cracker meal Pinch cayenne pepper 1 ts Worcestershire sauce 1 Egg, beaten Garlic to taste Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 4 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
My Very Favorite Bread
Ingredients & Directions 7 1/2 oz Water 2 ts Lard or vegetable oil 1 tb Sugar 1/2 ts Salt 1 1/2 tb Toasted sesame seeds 2 tb Toasted sunflower seeds 1 tb Flax seeds 1 tb Vital gluten 1/3 c Old fashioned rolled oats 2 c Bread flour 2 tb Walnut pieces (optional) 1/4 c Raisins Load machine in order given by manufacturer. Process on Multi-Grain cycle if you have one, or let machine go through the first knead and then restart it. Yields 1 Lb loaf
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
Italian Cream Cheese Cake
Ingredients & Directions 1 Stick butter or margarine 1/2 c Shortening 1 ts Baking soda 2 c Flour 2 c Sugar 5 Egg yolks 1 c Buttermilk 2 ts Vanilla 1 sm Cn coconut 1 c Chopped pecans 5 Egg whites, beaten Frosting: 1 8-oz pk cream cheese 1 Box powdered sugar 1/2 Stick butter or margarine 1 ts Vanilla Cream shortening & butter, add sugar & egg yolks. Beat well. Combine dry ingredients, add to mixture with butter & flour. Add coconut & 3/4 c pecans. Fold in egg whites & mix. Bake at 350 degrees for 25 min. Frosting: Cream together & add the remaining pecans. Yields 1 Servings
