Hotcakes
Ingredients & Directions 4 c All-purpose flour 3/4 c Sugar 2 tb Baking powder 2 c Milk 8 tb Unsalted butter — melted Plus more for the griddle 1 lg Egg 2 ts Vanilla extract 1/2 ts Yellow food coloring 1) Stir the flour, sugar, and baking powder in a large bowl until mixed. In another bowl, beat the milk, melted butter, egg, vanilla, and food coloring until blended. Pour the wet ingredients into the dry ingredients and beat until just blended (it’s better to leave a few lumps than to overmix and make tough hotcakes). The hotcakes will be lighter if you let this batter stand at room temperature for about 30 minutes, or refrigerate it up to 1 day. 2) Heat a griddle or large heavy pan (cast iron is perfect) over medium heat. The griddle is hot enough when a drop of water skitters quickly across the surface. Brush the griddle with a little melted butter. Pour about 1/3 cup of batter for each hotcake, leaving a little space between the hotcakes to make it easy to turn them. Cook them until golden brown underneath (lift a corner to peek) and bubbles start to pop on the topsides. Flip the hotcakes carefully and cook them until the undersides are golden brown. Repeat with the rest of the batter. Serve hot with butter and maple syrup. Yields 8 Servings
Breaded Tofu Cutlets
Ingredients & Directions 2 lb Firm or extra-firm tofu, Soy or other vegetable oil -frozen (see note) -for frying 5 c Water Dip: 1/2 c Finely minced fresh ginger 1/2 lb Soft tofu -(My note – is this for Additional -real? That’s what 1/2 c Water It Additional Says!) 2 tb Soy sauce 3/4 c Soy sauce Garnishes: 1/2 c Whole-wheat pastry or white Tofu Tartar Sauce (recipe -flour -follows) 1/2 c Fine cornmeal Fresh parsley To defrost tofu, place plastic bag filled with frozen tofu into bowl of hot water. After about 15 minutes, drain bowl and ad more hot water. Repeat process until tofu is soft. Remove tofu from plastic bag, rinse, and then squeeze out excess water by placing cakes between two plates and pressing plates together while tipping out water. Cut tofu horizontally into 1/2 inch thick slices. In large shallow pot, combine water, ginger, and soy sauce. Simmer sliced tofu in the marinade for 20 minutes. With large spatula, remove tofu. Gently squeeze out excess liquid by pressing tofu between fingertips. Set aside. To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in blender or food processor; pour this batter onto large flat plate. Place whole-wheat flour in a second flat plate and cornmeal on a third. Dredge each slice of marinated tofu first in flour, then in batter, and last in cornmeal. Heat oil to sizzling in large skillet and deep or shallow fry (as you prefer) each cutlet until both sides are golden brown. Drain on paper towels. Serve with dollop of tartar sauce and sprig of fresh parsley. Note: to freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hours before thawing. The color of frozen tofu will be a light amber, and when cooked, its texture will be pleasantly chewy. Makes 6 servings. Yields 6 servings
Buttermilk Biscuits ("bisquito Bites")
Ingredients & Directions 1 1/4 c Flour 1/2 c Whole-wheat flour 1 tb Sugar 1 1/2 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 c Cooked mashed potatoes 1 c Buttermilk 3 tb Butter or margarine; melted 1. In large bowl, mix together first 6 ingredients and set aside. 2. In med bowl, whisk together potatoes, buttermilk, and melted butter. A 3. Knead for 1 min on lightly floured surface, adding more flour as needed 4. Transfer biscuits to sprayed baking sheet and bake at 425F for 13-15 mi Per biscuit: 106 calories, 2.8g fat (23%CFF) 148 mg sodium, 7mg cholesterol Contributor: “Looneyspoons” J&G Podleski Yields 14 Biscuits
Jackass Bread
Ingredients & Directions 1 c Sourdough starter 2 c Warm water (105 degrees) 2 tb Sugar 1 pk Yeast 1 ts Salt 2 tb Vegetable oil 2 ts Baking soda 6 c Bread flour The night before mix sourdough starter, water, 1 Tbsp. sugar and 2 cups flour and place in a warm spot overnight. The oven with the light on is usually 85 degrees (check it first!). The next morning mix yeast, 1 Tbsp. sugar with 1/4 cup warm (105) water and set aside to get foamy. Mix starter, yeast, salt, oil and soda thoroughly. Mix in flour till it won’t take any more or if using a mixer till you have a clean bowl. Knead for 5 minutes. Put in greased bowl covered with a cloth or plastic wrap in a warm place to rise till double. Punch down, knead again for 3 minutes and put into a wll oiled 8 inch dutch oven (about half full), oil top of dough and place lid loosely on pot. Let rise to top of kettle. Bake covered in 375 oven for 30 minutes, then turn down to 325, bake 40 minutes more. Turn out on rack, butter top and sides, cover with cloth and let cool. Cut in quarters after cooling. Instead of dutch oven use 4 one pound loaf pans. (NOTE: If cooking in a hole in the ground let bake 5 – 6 hours.) Shared Yields 1 servings
Jewish "corn" Bread (2 Of 2)
Ingredients & Directions 7. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with “black caraway” or caraway seeds, if you like. 9. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with glaze, exchange shelf positions, and remove the water pan. Bake for 20 to 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. 10. Cool the bread on racks. There is no historical or etymological theory for the term, “corn” in this bread. Ah-Choo in Md. 11/17 06:29 pm Yields 2 servings
Holiday Double Chocolate Cookies
Ingredients & Directions 1 1/2 c All-purpose flour 1/2 c Sugar 1/2 c Cocoa 1 ts Vanilla extract 1/2 ts Baking soda 2 Eggs 1/4 ts Salt 1 1/3 c (10 oz pkg) Hershey’s 1/2 c (1 stick) butter or -Holiday Candy Coated Bits; -margarine; softened ;divided 3/4 c Light brown sugar; packed Heat oven to 350F. Stir together flour, cocoa, baking soda, and salt. IN large mixer bowl, beat butter, brown sugar, sugar, and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, blending well. Stir in 1 cup candy coated bits. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of remaining bits on dough before baking. Bake 7 to 9 minutes or until cookies are set. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields 42 cookies
Ultimate Caramel Chocolate Pecan Pie
Ingredients & Directions -CRUST- 2 c Pecans, finely chopped 1/4 c Sugar 1/4 c Butter or margarine, melted FILLING 1 pk (14oz) caramels (48) 1/4 c Milk 1 c Pecans, chopped 1 pk (8 squares) semi-sweet Chocolate 1/3 c Milk 1/4 c Powdered sugar 1/2 ts Vanilla crust: heat oven to 350 degrees. mix pecans, sugar and butter. press onto bottom and sides of 9 inch pie plate. bake 12 to 15 min. or until lightly browned. cool. filling: melt caramels with 1/4 cup milk in heavy saucepan over low heat, stirring frequently until smooth. pour over crust. sprinkle with pecans. stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. pour over caramel pecan filling, spread to edge of pie. refrigerate. serve with whipped cream if desired. Tip: the ultimate carmel chocolate pecan pie can befrozen for up to 2 weeks. cool prepared pie in refridgerator 3 hours. whap securely in plastic wrap followed by heavy duty aluminum foil. place in freezer bag, label and date. to thaw: place wrapped pie in refrigerator 12 hours or overnight, let stand at room temperature 15 min. before serving. recipe from “Kraft Creative Kitchens” From Yields 1 Pie
