Whole Wheat Bread Hitachi
Ingredients & Directions ****Extra Large Loaf**** 3 T Sugar11 1/2 oz Tap water (1 7/16 cups) 1 1/2 T Butter 3 1/2 c Bread flour 1 1/2 T Dried milk 1/2 c Whole wheat flour 1 1/2 t Dry yeast or 2 t Salt 2 t Dry yeast Bread Rapid 4 T Sugar ****Medium Loaf**** 2 T Butter 3/4 c Tap water 2 T Dry milk 1 3/4 c Bread flour 2 t Dry yeast or 1/4 c Whole wheat flour 3 t Dry yeast Bread Rapid 1 t Salt ****Large Loaf**** 2 T Sugar 1 1/8 c Tap water 1 T Butter 2 2/3 c Bread flour 1 T Dry milk 3/8 c Whole wheat flour 1 t Dry yeast or 1 1/2 t Salt 2 t Dry yeast Bread Rapid Pour water in bread pan, then all dry ingredients except yeast. Place Dry yeast on top of flour away from water. Return bread pan to bakery. Close lid and plug into a receptacle. Set controls per machine instructions. Yields 1 servings
Perchand's Oatmeal Bread
Ingredients & Directions 1 pk Yeast 1 1/4 c Water 2 tb Sugar 1 1/2 tb Non-fat dry milk 1 1/2 ts Salt 1 1/2 tb Butter (melted) 3/4 c Applesauce 1 ts Cinnamon 1 3/4 c Oatmeal — (Rolled Oats) 3 To 4 c Good 1/2 c Finely ground walnuts Bread flour — half wheat Mix water, yeast and sugar in Kitchen Aid, let rest (covered) for 5 mins. Add remaining ingredients while mixer is running until batter thickens. Change to dough hook. Knead on #4 for 5 mins, or until dough cleans sides of bowl and is not too sticky. Put dough in oiled bowl. Place 8 oz. water in microwave with dough, cook for 3 mins on 10% power. Let rest 3 mins. Heat again (same way) for 3 mins, let rest for 6 mins. Remove from micro and punch down. Shape dough and put in loaf pan. Repeat 3, 3, 3 & 6 for second rising. Bake at 375 for 35-40 mins.*You could, of course, skip the microwave method and use the conventional rising system. Yields 1 Servings
Mushroom And Bacon Bread Tartlets
Ingredients & Directions 1 Egg 4 ts Skimmed milk 1 Rasher of back bacon; -de-rinded 25 g Polyunsaturated margarine; ( -1 oz) 75 g Mushrooms; chopped finely (3 ; oz) 4 sl Wholemeal or Granary bread Pepper Whisk together the egg and milk, and season with pepper. Remove the fat from the bacon, cut the bacon into small pieces and add to the egg mixture. Heat a third of the margarine in a non-stick frying-pan and cook the mushrooms over a low heat for 10-15 minutes or until soft. Leave to cool slightly. Preheat the oven to Gas Mark 5, 190?C, 375?F. Roll out the bread with a rolling pin to make it slightly thinner and larger, remove the crusts and spread both sides of the bread with the remaining margarine. Press the bread slices into four 8 cm (3 inch) tartlet tins. You can either leave the four corners of the bread slices to form four ”petals” or you can trim off any excess with a sharp knife. Add the mushrooms to the egg mixture and pour into the cases. Bake in the oven for 20-25 minutes. Yields 4 servings
Pumpkin Dump Cake
Ingredients & Directions 4 Eggs, beaten 1 1/2 c Sugar 1 ts Salt 2 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves 2 c Cooked pumpkin 12 oz Can of Milnot 1 Yellow cake mix 1/2 c Chopped pecans 2 Sticks of melted margarine Mix first 8 ingredients together. Pour into a 13×9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top. Yields 3 Servings
Italian Cream Chees 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
Crab Cake Terrine – Knox
Ingredients & Directions 2 Envelopes unflavored -gelatin; (envelope) 1/2 c Cold water 1 c Skim milk 3/4 c Fresh bread crumbs 8 oz Plain low-fat yogurt 1/2 c Mayonnaise; reduced calorie 3 tb Dijon mustard 1 tb Worcestershire sauce 12 oz Crab meat 1/3 c Green onion; finely chopped 1/3 c Red pepper; finely chopped In small saucepan sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In medium bowl, combine milk with bread crumbs. Stir in yogurt, mayonnaise, mustard and Worcestershire sauce. Slowly drizzle in gelatine mixture, stirring constrantly until blended. Fold in crab meat, green onions and red pepper. Pour into 4-cup terrine mold or 7 1/2″ x 2 1/4″ loaf pan; chill until firm, about3 hours. Serve with assorted crackers. Makes 4 cups. Yields 1 Servings
Wacky Cake
Ingredients & Directions 1 1/2 c Flour 1/4 c Cocoa 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Sugar 1 1/2 ts Vanilla 1 tb Vinegar 5 tb Canola oil 1 c Lukewarm water Sift dry ingredients together in an ungreased 8 inch square cake pan. Make 3 holes equally spaced in mixture. Pour vanilla into one, vinegar in another and oil in the third. Pour water over top and stir well, until all ingredients are mixed. Bake at 325F for 45-50 min. Yields 1 Cake
