Portuguese Sweet Bread 2
Ingredients & Directions 2 tb Instant potato flakes (or -1/4 cup mashed potato) 3 tb Sweetened condensed milk 1/3 c Water 1/2 ts Vanilla extract 1/8 ts Lemon extract or Rind of 1/2 lemon; grated 1 Egg 2 c Bread or all purpose flour 1/2 ts Salt 3 tb Butter or margarine 1/4 c Sugar 1/8 ts Nutmeg 3 ts Dry yeast 1 Egg white; lightly beaten Place all ingredients, except egg white in machine on basic dough cycle per manufacturer’s instructions. After Dough Cycle beep, remove dough to floured cutting board. Grease 8 or 9 inch pie tin. Gently roll dough into a 30 inch rope and starting at one end, gently twist the roll to the opposite end to form a coil. Place one end in center of pie tin and carefully wrap coil around itself, from the center, filling the pan. Cover and let rise in warm oven for 1 hour or until doubled. (Turn oven to 150F for 2 to 5 minutes and turn it off. Place covered dough on low rack, in center to rise). Remove bread from oven and preheat to 325F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove and cool. NOTES : Per serving: 75 Calories; 5g Fat (57% calories from fat); 1g Protein; 7gCarbohydrate; 34mg Cholesterol; 184mg Sodiu Yields 1 Servings
Bird Cakes (tlc)
Ingredients & Directions 225 g Solid White Vegetable Fat 1 c Oatmeal 1 c Chopped Nuts 1 c Flaked Maize 1 c Kibbled Wheat 1 c Mixed Wild Bird Seed 1 c Vine Fruits, chopped 1. Melt the fat in a large saucepan 2. Put the dry ingredients into a large bowl and pour the fat over them. 3. Stir the mixture until the fat is really well mixed with the dry ingredients. 4. With damp hands, pat the mixture into small cakes or ball or put in shallow moulds 5. Leave in a cold place to set firm. Yields 1 Servings
Light Lemon Tea Cookies
Ingredients & Directions 1/2 c Skim Milk 1/8 c Lemon Juice; Plus 2 ts Lemon Juice 1 3/4 c All-Purpose Flour 1/4 ts Baking Soda 1 ts Baking Powder 1/2 c Light Margarine; Note 1 1 c Sugar; Divided 1/4 c Egg Substitute 1 ts Finely Shredded Lemon Peel Note 1: with 6 grams of fat or less per serving Stir together milk and the 2 teaspoons lemon juice and set aside. Stir together flour, baking soda and baking powder. In a large mixing bowl, beat margarine until soft; add 3/4 cup of the sugar and beat until fluffy. Add egg substitute and lemon peel and beat well. Add flour mixture and milk mixture alternately, beating until well mixed. Drop slightly heaping tablespoonfuls onto a lightly greased cookie sheet. Bake at 350F 12 minutes or until done. Meanwhile, stir together remaining 1/4 cup sugar and 1/8 cup lemon juice until well combined. Remove cookies from oven and immediately brush with lemon juice mixture. Cool. Nutrition information per serving: 47 calories, 1 g fat, .7 g protein, 8.7 g carbohydrate, 0 mg cholesterol, 30 mg sodium, .1 g fiber, 22.5% CFF Makes 4 dozen 2-inch cookies Yields 48 servings
Apple Filled Cookies
Ingredients & Directions 1 c Margarine 1 1/2 c Brown sugar 4 c Flour 2 Eggs 1 ts Vanilla 1 ts Soda 1/2 ts Salt 2 ts Baking powder 1 c Rolled oats ****FILLING**** 1 c Sugar 1/4 c Flour 2 c Chopped apples 1 c Water 1 ts Cinnamon Cream margarine and sugar together. Add all other ingredients. Mix well and chill for several hours. Roll and cut into circles with a small biscuit cutter. FILLING: Mix ingredients well. Cook over low heat until thick. Put 1 teaspoon filling over circles. Cover with another circle. Press edges together with a fork. Bake at 375*F. for 12 minutes. Betty Pepples Apple Recipes Hancock County Extension Homemakers. Farm Fest ’95. Hancock County, Indiana MM Format by John Hartman Indianapolis, IN Yields 1 Batch
Wild Rice Breadsticks
Ingredients & Directions 3/4 c Water 1/2 c Cooked wild or brown rice 1 tb Vegetable oil 1 ts Fennel seeds (optional) 1 tb Molasses 1 ts Salt 1 2/3 c Bread flour 1 ts Fleischmann’s ABM Yeast 1/2 c Whole wheat flour Measure carefully, then place all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Grease large cookie sheet. Divide dough into 10 equal pieces. roll each piece into 9 inch rope. Place on cookie sheet. Brush with vegetable oil. Cover and let rise in warm place 5 to 15 minutes or until slightly risen. Heat oven to 375 degrees. To make breadsticks resemble sheaves of grain, make short angled cuts with scissors at one end of each breadstick. For a shiny finish, brush breadsticks with slightly beaten egg if desired. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cool. Per breadstick: Calories 130; Protein 3g; Carbohydrate 25g; Fat 2g; Cholesterol 0mg; Sodium 220mg Yields 10 sticks
Bread Stuffing
Ingredients & Directions 4 c Dry Bread Cubes 1 c Celery, chopped 1 Onion, chopped 2 tb Parsley Leaves, freshly chopped 1 Garlic Clove, minced 1 c Hot Water -or- Turkey Broth 1/4 ts Black Pepper, ground 3/4 ts Ground Sage 1/4 ts Dried Marjoram 1/2 ts Dried Thyme Combine all the ingredients in a bowl. Toss to mix well. Stuff into a 10-pound turkey or four Cornish hens. ~End Recipe Export- “Then to the spicy nut-brown ale.” – Milton ___ Blue Wave/QWK v2.12 Yields 4 servings
Butter Biscuits With Orange Butter
Ingredients & Directions BISCUITS 2 c Flour, all purpose 4 tb Sugar 4 ts Baking powder 1/2 ts Cream of tartar 1/4 ts Salt 1/3 c Butter, cut into pieces 2/3 c Milk ORANGE BUTTER 1/2 c Butter, softened 3 tb Orange marmalade Preparation and Baking time: 45 minutes Heat oven to 450F. In a medium bowl combine flour, sugar, baking powder, cream of tartar and salt. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto a lightly floured surface; knead 15 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round cutter. Place 1 inch apart on cookie sheet. Bake for 10 to 15 minutes or until golden brown. Meanwhile in a small bowl stir together orange butter ingredients. Serve warm biscuits with orange butter. Yield: 8 biscuits, 2/3 cup orange butter. NUTRITION INFORMATION ( 1 serving ): Calories – 330 Protein – 4g Carbohydrates – 34g Fat – 20g Cholesterol ~ 53mg Sodium – 425mg Yields 8 Servings
