Thai Rice Black Bread
Ingredients & Directions 6 tb Rice; Black 1 c Water 1/2 c Rye; oat or whole wheat Flour 2 c Bread Flour; Or All Purpose -Flou 1 tb Malt; Or Molasses 1 ts Salt 1 1/2 ts Fennel; or anise seeds 1 ts Caraway seed 1 1/2 ts Cumin seed 1 tb Oil 1 1/2 ts Dry yeast Simmer rice in water until just tender. Cool and pour into transparent measure. Add water to bring the total measure up to 11 ounces. Add to mixing bowl with the remaining ingredients except the yeast. Place yeast in proper place according to the directions for your machine. from the Narsai David sheet Yields 1 Servings
Multigrain Buttermilk Pancakes (no-tofu)
Ingredients & Directions 1 1/2 c Multigrain Pancake Mix; -(no-tofu) 1 Egg 1 tb Canola oil 1 1/4 c Buttermilk; plus 1/4 c Extra buttermilk; to thin Lowfat 1% milk; may be -substituted 1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter. 2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve. VEGAN PANCAKE – omit egg and milk and use 2 tablespoons oil and 1+1/4 to 1+1/2 cups apple juice or other liquid. EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Yields 4 servings
Ihop Pancakes
Ingredients & Directions Nonstick Spray 1 1/4 c All-Purpose Flour 1 Egg 1 c Buttermilk 1/4 c Granulated Sugar 1 ts Baking Powder, (Heaping) 1 ts Baking Soda 1/4 c Cooking oil 1. Preheat a skillet over medium heat. Use a pan with a nonstick surface, or use nonstick spray. 1. In a blender, or with a mixer, combine all if the remaining ingredients until smooth. 3. Pour the batter by spoonfuls into the hot pan, forming 5″ circles. 4. When the edges appear to harden, flip the pancakes. they should be light brown. 5. Cook on the other side for the same amount of time. They should be light brown. Makes 8-10 pancakes dianne@olynet.com Yields 4 Servings
Vera's Squash Pie (1945)
Ingredients & Directions 1 c Sugar 1 ts Salt 1 ts Cinnamon 1 ts Nutmeg 3/4 ts Ginger 1/4 ts Mace 1 c Steamed squash, strained 3 Eggs 1 c Heavy cream or evaporated -milk 1 Pastry for 9-inch pie pan Add sugar, salt and spices to squash and mix thoroughly. Beat eggs, add cream and mix with squash. Line 9-inch pie pan with pastry and pour in squash mixture. Bake in a very hot oven (450 degrees) 10 minutes then reduce heat to 350 degrees and bake 40 minutes longer or until knife inserted in the center come out clean. From Yields 1 Pie
Hot Fudge Pudding Cake
Ingredients & Directions 1 1/4 c Granulated sugar — divided 1 c All-purpose flour 7 tb Hershey’s Cocoa; divided 2 ts Baking powder 1/4 ts Salt 1/2 c Milk 1/3 c Butter or margarine — melted 1 1/2 ts Vanilla extract 1/2 c Packed light brown sugar 1 1/4 c Hot water Whipped topping Heat oven to 350 degrees Fahrenheit. In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 8-or 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. About 8 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 8 Servings
Buckeye's (peanut Butter Cookies) **
Ingredients & Directions COOKIES 1 c BUTTER 2 c PEANUT BUTTER 3 c POWDERED SUGAR (1 1/2 LBS.) CHOCOLATE COATING 1/3 ea BAR FROM 1 LB PKG. PARAFFIN 12 oz SEMI SWEET CHOCOLATE BITS CREAM PEANUT BUTTER FOR THREE MINUTES. ADD BUTTER AND SUGAR. MIX WELL. SHAVE THE PARAFFIN AND HEAT CHOCOLATE BITS AND PARAFFIN IN DOUBLE BOILER. MIX WELL. ROLL PEANUT BUTTER MIXTURE IN SMALL BALLS. DIP EACH BALL IN CHOCOLATE ABOUT 2/3 DEEP. PLACE ON WAXED PAPER TO DRY. Yields 30 Servings
Oat & Onion Tarts
Ingredients & Directions FOR THE PASTRY 5 oz Oat flakes (rolled oats) * 2 1/2 oz Wholemeal flour 2 1/2 oz Plain white flour 2 1/2 oz Butter 2 1/2 oz Lard 2 1/2 tb Freshly grated Parmesan Paprika & cayenne pepper -FOR THE FILLING- 1 lb Onions 1/4 pt Soured cream 2 1/2 oz Butter 2 1/2 oz Cheddar cheese 1 Whole egg 1 Egg yolk *Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin. Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally. This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. Keep the other half covered meanwhile. Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). Don’t worry too much if the pastry tears; patch it together by pressing it with your fingertips. Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining. When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown. Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400 F (200 C) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden. Yields 24 servings
