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
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
Cheesecake Cookies #3
Ingredients & Directions 1/3 c Brown sugar; packed 1/2 c Walnuts; chopped 1 c Flour 1/2 c Butter; melted 1 pk (8-oz) cream cheese 1/4 c Granulated sugar 1 Egg 1 tb Lemon juice 2 tb Cream (or milk for lower -fat) 1 ts Vanilla From: Manley_Mandel@haaug.org (Manley Mandel) Date: 13 Sep 1995 06:18:53 -0600 From “Someone’s in the Kitchen with Dinah” by Dinah Shore (Doubleday). Mix brown sugar, nuts and flour in a large bowl. Stir in the butter and mix with your hands until crumbly. Remove one cup of the mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350 degrees about 12 to 15 minutes. Beat cream cheese with the granulated sugar until smooth. Beat in the egg, lemon juice, cream and vanilla. Pour this onto the baked crust. Top with the reserved crumbs. Return to a 350 degree oven and bake about 20 minutes. Cool thoroughly, cut into 2-inch squares. These can be baked the day before serving. Cover with plastic wrap and keep refrigerated. Makes 16 cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 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
Noodle Pancake Chicken Liver Topping
Ingredients & Directions 1 lb Chicken livers 1 sm Onion 1/4 c Celery 2 tb Oil 1/2 c Stock 1 tb Cornstarch 1 tb Soy sauce 2 tb Water 1. Cut each chicken liver in 2 or 3 pieces. Slice onion; sliver celery. 2. Heat oil. Add onion and stir-fry until translucent. Add chicken livers; stir-fry until they begin to change color. 3. Add celery; stir-fry 2 minutes more. 4. Add stock and heat quickly. Then cook, covered, over medium heat until done (2 to 3 minutes). 5. Meanwhile blend cornstarch, soy sauce and cold water to a paste; then stir in to thicken. Pour mixture over noodle pancake and serve. From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Cream 'o Rice Cakes
Ingredients & Directions 1/2 c Flour 2 tb Lemon juice, plus 1/2 c Uncooked Cream Of -enough milk to make -Rice 3/4 c Total (milk & juice) 2 tb Sugar 1 Egg 1 ts Baking powder 2 tb Oil 3/4 ts Baking soda In a bowl stir together dry ingredients & make a well in the center. In another bowl, mix together liquids. Stir liquid into the dry ingredients and let stand 10 minutes. Heat lightly greased griddle over medium heat. Stir mixture and pour 1/4 to 1/3 c on griddle. Cook carefully turning once to brown both sides. [Note: watch ’em close, they cook fast] ~– Yields 12 servings
