Easy Nonfat Garlic Bread
Ingredients & Directions 1 c Oil-free italian dressing 1 ts Paprika 5 Cl Garlic; or more to taste 1 Whole-wheat french bread Parsley flakes; optional Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Preheat the broiler. Place the dressing, paprika, and garlic in a blender and process until well blended. Brush this mixture on the bread and sprinkle with parsley, if desired. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Yields 12 Servings
Sourdough Potato-rye Bread
Ingredients & Directions NFXS18B DAY ONE 1 c Sd starter room temp 1 c Potato water room temp 1/4 c Molasses 2 c Whole-wheat flour DAY TWO 1 c Beef broth 1/2 ts Ground mace 1/4 c Yellow cornmeal 1/2 c Rye meal (see note) 1 c Riced potatoes 1/2 ts Nutmeg 1 tb Yeast 2 c Rye flour 1/4 c Lukewarm potato wate 2 c White flour 1 tb Salt Egg white wash 4 tb Butter, melted Poppy seeds DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. Yields 2 servings
Cookie Ice Cream-a-rounds
Ingredients & Directions 1 pk Pills. Slice’n Bake cookies 1 pk Vanill ice cream (1/2 gall.) Use Pillsbury Slice’n Bake Chocolate Chip cookies (large roll). Slice 1 roll well-chilled Pillsbury Refrigerated Cookie Dough into 1/4″ slices. Place 2″ apart on ungreased cookie sheet. Bake 9-12 min. or until golden brown. Cool completely. Use 2 cookies for each sandwich. Place 1 scoop ice cream on bottom of 1 cookie. Top with second cookie. Gently press together in center to spread ice cream to edge. Serve immediately or wrap sandwich in foil and freeze. About 15 sandwichs. This is great with Chocolate chip cookies and vanilla ice cream but would probably be great with any Pillsbury cookie and any ice cream flavor you prefer. Yields 15 servings
Apricot Brandy Pound Cake
Ingredients & Directions -Lisa Crawley tspn00b 1 c Butter; softened 3 c Sugar 6 Eggs 8 oz Sour cream 1/2 c Apricot brandy 1 ts Orange extract 1 ts Vanilla 1/2 ts Rum flavoring 1/4 ts Almond extract 3 c Flour 1/4 ts Baking soda 1/2 ts Salt Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10″ tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean. Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. Yield: One-10″ cake. From Yields 1 Servings
Baked Hush Puppies
Ingredients & Directions 2/3 c Yellow Cornmeal 1/3 c Flour 1 ts Baking Powder 1/2 ts Salt 1/2 c Minced Onion 1/3 c Skim Milk 1 tb Vegetable Oil 1/8 ts Pepper 1 Egg Beaten Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) Yields 24 Servings
Crock Pot Quick Breads And Cakes (info)
Ingredients & Directions 1 Set of instructions Breads & Cakes There are a few tricks to remember when “baking” in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect. With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don’t have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread. When using a deep fryer type of slow cooker, check frequently to make sure the water hasn’t evaporated. Add more water if needed. In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done. When using a standard cake mix, the procedure is slightly different. Cakes are “baked” in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more moisture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape. The type and kind of container to use for breads and cakes will depend on the size of your pot. Souffle dishes and springform pans also work, when they fit in the pot. Yields 1 Reading
Lemon Bread
Ingredients & Directions 1 c Sugar 1 Lemon; rind of, grated 1/3 c Cooking oil 2 Eggs 1/2 c Milk 1 1/2 c Flour; sifted once 1 ts Baking powder 1/4 ts Salt 1/2 c Nuts; walnuts, pecans, etc. – chopped fine -GLAZE- 1/4 c Powdered sugar 3 ts Lemon juice Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner’s sugar and lemon juice while the bread is still hot. Serves 8 to 10. Excellent for a brunch or teatime. SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Yields 10 Servings
