Never Fail Wholewheat Bread
Ingredients & Directions 13 c Wholewheat Flour 1/4 c Molasses 3 tb Salt 3 tb Vegetable oil 2 tb Dry yeast 2 ts Sugar 3 1/2 c Lukewarm water Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky. Turn out onto lightly floured board & knead for 15 minutes. Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled. Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1 hour. Yields 1
Tvp Shepherd Pie
Ingredients & Directions 4 lg Potatoes; peeled and cubed 1 tb Cooking oil; up to 2 1 md Onion; diced 1/2 c TVP.; (up to 1) 1 c Fresh or canned tomato -sauce; (up to 2) 1 Sweet red pepper; chopped 2 Carrots; diced 2 lg Portabello mushrooms; diced 1 lg Zucchini; chopped 1/2 c Frozen peas 1/2 c Frozen corn /x-richx-rich(TVP = Texturized Vegetable Protein) Note: all quantities are approximate, but I tried to write what I used last time I made it. Can change quantities according to taste. The most involved part of this recipe is the chopping of the vegetables. Boil potatoes until tender. Drain and mash with a little butter. Set aside. (you can add a sweet potato or some parsnips too) In a large pot, heat oil. Add onions. Cook 2 minutes. Add TVP and season to taste with salt and pepper, or other herbs. (Soya sauce or tomato paste is good too. I use italian seasonings — oregano, basil, marjoram). Cook 5-7 minutes. Add vegetables and saute for 2-3 minutes. Add tomato sauce. Cook for 15 minutes on low to medium heat, until vegetables are tender and TVP has absorbed some of the sauce. Remove from heat and let cool for 10 minutes. Pour into a greased pie plate or glass dish (8 x8 or 9 x 13 – depending on how much filling you’ve made). Top the mixture with potatoes. Spread evenly. Sprinkle top with grated parmesan cheese if desired, or chopped herbs and parsley. Bake for 25 minutes, at 350, or until potatoes are nicely browned. Yields 1 Servings
Apple Fila Tart
Ingredients & Directions 4 Sheets fila dough 2 tb Unsalted butter; melted 6 lg Granny Smith apples; peeled -and thinly sliced 1 ds Cinnamon 6 tb Sugar 4 tb Unsalted butter 1/2 c Flour Cut the fila sheets in half, crosswise. Line a 9-inch pie pan with one half sheet of fila, brush with butter, and repeat, layering the fila and letting the ends hang over the sides. Toss the apples with cinnamon and 2 tablespoons sugar and pile into the pastry-lined pan. Mix together the remaining sugar, butter and flour to make fine crumbs and scatter over all. Fold back the fila, covering the top in a random 1 to 2 inch circle. Preheat the oven to 425?F. Bake in the oven for 20 minutes; reduce the heat to 375?F and bake 20 to 25 minutes longer or until the apples are tender and the top is browned. Serve warm with frozen vanilla yogurt, if desired. Makes 6 to 8 servings. Yields 1 Servings
Ha'penny Friendship Bread-pg. 4****fjvs25a
Ingredients & Directions FRIENDSHIP POEM FRIENDSHIP POEM: “A penny for happy thoughts, Grains that grow and nourish, Leavenings to lift us up, May friendship ever flourish.”These lovely friendship loaves were inspired by the “Begger’s Rhyme” of unknown origin…”Christmas is coming, the geese are getting fat, plase put a penny in the old man’s hat, If you haven’t got a penny, a ha’penny will do, If you haven’t got a ha’penny–God Bless You!” This special message to accompany your gift breads (the Friendship Poem), is sure to spread the feeling of warm frienship and good will.I have never tried this recipe. It comes from my “Pillsbury Festive Holiday Recipes” cookbook, Classic #13. Marilyn Sultar Yields 2 servings
Dill Casserole Bread
Ingredients & Directions 1 Package active dry yeast 2 tb Sugar 1/4 c Warm water 1 c Cottage cheese 2 1/2 c All-purpose flour 2 tb Minced onion 1 1/2 ts Dried dillweed 1/2 ts Salt 1/4 ts Baking soda 1 lg Egg 1 tb Unsalted butter, softened 1. Stir yeast and 1 teaspoon of the sugar into the warm water. Let stand until foamy. Warm the cottage cheese until lukewarm. 2. Combine the flour, remaining sugar, onion, dill, salt and baking soda in a large bowl. Add the egg, butter, cottage cheese and yeast mixture. Stir to form a soft dough. (Or mix in a food processor.) Cover and let rise in a warm spot until dough has doubled, about 1 hour. 3. Stir down dough. Transfer to a greased 1 1/2- to 2-quart casserole. Cover and let rise again until doubled, about 40 minutes. 4. Heat oven to 350 degrees. Bake bread until it is well browned, 40 to 45 minutes. Cool in the pan 5 minutes; loosen from the sides of the casserole and invert onto a wire rack. Serve warm or at room temperature. Yields 1 loaf
Sweet Potato Zucchini Bread
Ingredients & Directions 2 c Sugar 1 c Canola oil 4 Eggs 1 tb Vanilla 3 c Flour 2 ts Cinnamon 1 1/2 ts Baking soda 1 1/2 ts Baking powder 1 1/2 c Loosely packed shredded -zucchini 1 1/2 c Loosely packed shredded -sweet potato 1 c Walnuts 1/2 c Raisins Preheat oven to 350. Grease and flour three 8 1/2 x 4 1/2 x 2 1/2-inch bread pans (or line the bottom of loaf pans with waxed paper or baking liners). Set aside. Peel zucchini and sweet potato. Grate zucchini and sweet potato into a mixing bowl. Set aside. Place sugar and oil in large mixing bowl and stir to combine. Add eggs and vanilla and beat to blend. In separate large mixing bowl combine flour, cinnamon, baking soda, baking powder, zucchini, sweet potato, walnuts and raisins. Toss to coat and mix. Add flour mixture to egg mixture and stir well to combine. Divide batter equally between loaf pans, filling each half full, and bake 55 minutes or until cooked through and a toothpick inserted into center of loaves comes out clean. Makes 3 small loaves. Yields 3 Servings
Mark And Lily's Chocolate Cookies
Ingredients & Directions 4 1/2 c Flour 2 ts Baking soda 1 ts Salt 1 lb Butter 2/3 lb [Trader Joe’s] dark -chocolate 1/3 c Cocoa powder; optional 2 ts Vanilla extract 4 Eggs 1 Bag semisweet chocolate -chips Mix first 3 ingredients together. Melt butter and chocolate over low heat. Beat in vanilla Cool a bit Beat in eggs. Add wet to dry ingredients. Mix promptly. Stir in chips. Drop rounded tablespoonfuls onto baking sheet 2 inches apart. Bake for 9.5 to 10 minutes in oven preheated to 375 degrees. Makes 6 dozen 3-inch cookies. Eat entire batch before they cool. Deny having made any. Yields 1 servings
