Tajik Flatbread ("non")
Ingredients & Directions 1 tb Active dry yeast 1/2 c Warm water 2 c Lowfat plain yogurt 5 c Whole-wheat flour (up to 6) 1 tb Salt 4 ts Finely chopped shallots 2 ts Cumin seeds Jennifer asked in digest no. 212 for a recipe for Afghani or Middle Eastern flatbread. I haven’t tried the following, which comes from an article in the May/June 1995 “Eating Well” by Jeffery Alford and Naomi Dugid about their book “Flatbreads & Flavors: A Baker’s Atlas” (William Morrow & Co., 1995). Dissolve yeast in the water in a large bowl. In a saucepan or microwave oven, heat the yogurt until it feels warm on the inside of your wrist (about 105 degrees F) and stir it into the yeast mixture. Stir in 3 cups of the flour, one cup at a time. Stir 100 times in the same direction to properly develop the gluten. Let stand 10 minutes. Sprinkle salt over the dough and stir to mix well. Stir in additional flour until dough will take no more and cannot be stirred. Turn out dough onto a lightly floured work surface and knead, incorporating any flour as necessary until smooth and elastic, about 8 to 10 minutes (it will remain somewhat sticky). Transfer dough to a large oiled bowl, turn to coat, cover with plastic wrap and let rest until doubled in volume (about 1 1/2 hours). Set an unglazed baking stone or lightly oiled baking sheet on the bottom over rack and preheat oven to 450 degrees F. Gently punch down the dough and let rest for another 10 minutes. On a lightly floured work surface, divide the dough into 8 equal pieces. Lightly flour your palms and flatten each piece; set them aside, covered with a damp towel. Roll out each bread, beginning by spreading 1/2 teaspoon of the shallots and 1/4 teaspoon of the cumin in a 5-inch circle on the work surface. Take a piece of dough and set it on top of the shallots and cumin. With a rolling pin, roll out the dough until it about 8 inches in diameter. (If it sticks, lightly flour the surface) Turn the rolled-out circle of dough over so the shallots and cumin are on top. With a fork, repeatedly prick the center of the circle, leaving an untouched rim about 3 inches wide. this allows the bread to bake with a slightly higher outside ring, like a pizza crust. Roll out the remaining pieces of dough similarly. Depending on the size of your baking surface, bake 2 or 3 breads at one time. Use your hands or a flour-dusted pizza peel to carefully transfer the prepared dough to the heated baking surface. Bake for only 2 1/2 to 3 minutes — baked through but still quite soft. Remove from the oven and stack immediately and wrap in a clean towel. Makes 8 flatbreads, 300 calories per flatbread: 14 g protein, 2 g fat, 59 g carbohydrate, 844 mg sodium, 4 mg cholesterol. Yields 1 Servings
Cornish Saffron Cake
Ingredients & Directions 3 pk Saffron strands (0.05 g) 1 tb Boiling water 1/3 c Sugar 1 c Warm water (110’F./44’C.) 1 pk Active dry yeast (1/4 oz) 5 c Bread flour 1/4 ts Salt 3/4 c Lard 1/2 c Butter 1 2/3 c Currants or mixed fruit Lightly grease 2 9×5″ loaf pans. Line a broiler pan with foil. Place saffron on foil and spread thinly. Place pan under a very low broiler and gently dry saffron (do not discolor) 3-4 minutes or until dry. Place saffron in a small bowl and crush to a fine powder. Add boiling water and let stand 8 hours. Dissolve 1 teaspoon of sugar in 1/4 cup warm water. Add yeast, whisk and let stand 10-15 minutes or until frothy. Put flour, salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar and currants. Stir saffron into remaining warm water and add to flour mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and let rise in a warm place until double in bulk. Knead dough and divide in half. Press each piece to a rectangle with width equal to length of loaf pan. Roll up dough, jellyroll style, and place in greased loaf pans, seam side down. Press to fill corners. Cover and let stand at room temperature until dough has risen to top of pans. Preheat oven to 375’F. (190’C.). Bake in preheated oven 35-45 minutes or until golden. If necessary, cover with foil during baking to prevent overbrowning. Cool on a wire rack. Let stand 1 day before serving. Makes 2 cakes. Yields 2 Servings
Braune Zucker Platzchen (brown Sugar Cookies)
Ingredients & Directions 1 1/2 c Brown Sugar; Frimly Packed 1 t Cinnamon 2/3 c Shortening 1/2 t Cloves 2 ea Eggs; Large 1/4 t Salt 2 T Milk 2 c Unbleached Flour 1 T Orange Rind; Grated 1 c Raisins 2 t Baking Powder 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. Yields 6 servings
Black Magic Cake (crs)
Ingredients & Directions 1 3/4 c Flour; bleached, sifted 2 c Sugar 3/4 c Cocoa 2 ts Baking soda 1 ts Baking powder 1 ts Salt 2 Eggs 1/2 c Oil; vegetable 1 c Coffee; black, strong 1 c Buttermilk 1 ts Vanilla extract Hundred dollar frosting: 1/4 c Butter 3 oz Semisweet chocolate; 3 squa 1 Egg 2 c Sugar; icing 1 tb Vanilla 1 tb Lemon juice 1 c Walnuts; chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet chocolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners’ sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. Yields 1 Servings
Banana Breeze Pie
Ingredients & Directions -CRUST- 1 tb Oil 1/4 c Granulated sugar 1 ts Cinnamon 1 c Corn flake crumbs FILLING 8 oz Fat-free cream cheese; -softened 14 oz Fat-free sweetened condensed -milk 1/3 c Lemon juice 1 ts Pure vanilla extract 3 md Bananas; sliced 2 tb Lemon juice 2 md Bananas; sliced submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA) Recipe By: The Mr. Food Cookbook In a mixing bowl, combine oil, sugar, cinnamon, and corn flake crumbs. Press into bottom of a 9″ pie pan; chill. Meanwhile, in another mixing bowl, combine cream cheese, sweetened condensed milk, 1/3 cup lemon juice, and vanilla extract. Line 3 bananas onto bottom of chilled crust. Turn filling into crust. Refrigerate for 3 hours or until firm. Dip remaining bananas in remaining lemon juice. Arrange banana slices over top of pie. Per serving: 269 Calories; 2g Fat (7% calories from fat); 9g Protein; 54g Carbohydrate; 4mg Cholesterol; 236mg Sodium DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 20 MAY 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Cottage Pie
Ingredients & Directions 3 c Mashed potatoes -or- 4 lg Potatoes -or- 5 md Potatoes; peeled, -steamed and mashed (add -salt to taste; milk or soy -milk for smoothness) Enough chopped vegies to -fill a 9×13 pan within -about 3″ from the top (see -instructions) 1/2 -(up to) 1 c Frozen peas 1 Bell pepper; sliced or -chopped 1 Onion; chopped Garlic to taste 1 cn (small) tomato sauce 3 ds Worcestershire sauce; more -or less 1/2 ts Basil (to taste) 1 Bay leaf Salt and pepper Paprika Date: Sun, 11 Feb 1996 09:42:09 +0000 From: “Asha Dornfest” asha@hopf.dnai.com NOTE: Enough chopped vegies to fill a 9×13 pan within about 3″ from the top. Mixture can include anything (I used brocolli, carrots, parsnips, but you can use ANYTHING…spinach, swiss chard, celery, cauliflower, green beans, zucchini….) Frozen, fresh, whatever. You may want to precook (steam/nuke) large chunks of harder vegies such as carrots and parsnips. Saute onion till soft. Add garlic, bell pepper, peas and mixed vegies, saute about 5 minutes to soften. Add the rest of the ingredients, stir, and simmer, covered for about 15 minutes or so, till everything is tender. Dump mixture into a 9×13 pan, spead mashed potatoes on top. The mashed potato layer should be about 2″ or more thick. Sprinkle with paprika and place in a 350 oven for about 15 minutes to heat through. FATFREE DIGEST V96 #47 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Italian Chocolate Nut Cookies
Ingredients & Directions 1/2 c Margarine 2/3 c Cocoa, unsweetened 2 c Light brown sugar 1/2 c Water 2 1/2 c Wholewheat flour 1 1/2 ts Baking powder 2 ts Cinnamon 1 ts Cloves or allspice 1 c Finely chopped almonds 1 c Raisins Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4 dozen. From Yields 1 Servings
