Garlic Wheat Bread
Ingredients & Directions 2 c Wholewheat bread 5 ea Garlic cloves, crushed 1 ts Carom seeds* Salt 1/2 c Vegetable oil 1 c Warm water 1/4 c Flour for dusting In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes. Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked. Julie Sahni, “Feast of India” Yields 4
Amy Scherber's Sponge Starter
Ingredients & Directions 1 1/2 c (12 ounces) very warm water (105 to 115 degrees) 1/4 ts Active dry yeast 3 1/2 c (16 ounces) unbleached All-purpose flour 1 2 quart clear plastic Container Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It’s best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you’re not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don’t let it collapse to much before you use it. BAKERS’ DOZEN AMY SCHERBER SHOW #BD1A52 Yields 1 Starter
Peasant Bread Starter
Ingredients & Directions 1 pk Yeast 1 1/2 c Warm water 1 tb Non fat powdered milk 1 c Flour, whole-grain wheat Recipe by: FWDS07A Patricia Dwigans In a 2 quart glass mixing bowl dissolve yeast in water. Add milk and whole wheat flour. Mix thoroughly. Cover with a clean towel. Place in a warm location for 24 hours. Stir down mixture often. Mixture should be thick and bubbly. Starter is now ready to be used or stored in the refo. Replenish with equal amounts of warm water and whole wheat flour at last once a week. If a clear liquid collects on top of mixture stir down and use as directed. This starter isrecommended for use in peasant bread or other whole wheat recipes. Becareful not to store for fermenting in an area that is over 90 degrees. If starter becomes inactive sprinke with a small amount of yeast and mix well. Lumps in mixture will disappear with fermentation. From Yields 1 Servings
Raisin Pound Cake
Ingredients & Directions LUAN WOODS 2 X sticks margarine 2 c. sugar 4 eggs 5 c. plain flour l c. buttermilk 1/2 tsp. soda dash of salt l tsp. vanilla 1/2 tsp. lemon extract l box raisins Mix dry ingredients. Cream margarine and sugar, add eggs. Combine buttermilk and dry ingredients alternately. Add raisins.***Bring raisins to a boil and leave in water overnight before adding them*** — Yields 10 Servings
Pecan Corn Bread Stuffing
Ingredients & Directions 2 c Corn Bread Crumbs 1/2 c Onion, finely chopped 1/4 c Pecans, chopped 1/2 c Celery, chopped 1 tb Dried Parsley Flakes 1/2 ts Dried Thyme 1/4 c Water -or- Chicken Broth Mix all the ingredients together in a bowl. Stuff into poultry or transfer to a lightly oiled casserole. Bake in a 350-degree oven for 15 minutes if not used as a stuffing. Use as stuffing for two Cornish hens or one 3-pound chicken. ___ Blue Wave/QWK v2.12 ~– TMail v1.31.3 * Origin: TDE: 303/623-4965 – Games, Files & Chat! (1:104/909) Yields 8 servings
Bread Pudding With Amaretto Sauce – Butter Busters^
Ingredients & Directions 10 ea Sl day old sourough or 1/2 c Sugar -French bread, torn in AND -pieces 6 ea Pk Sweet ‘n Low 1 qt Skim milk, heated 1 t Vanilla 1 c Evaporated skim milk 1/2 t Nutmeg 1 c Egg Beaters 1 t Cinnamon 1 c Sugar 1/4 c Liquid butter buds OR 1/2 c Seedless raisins AMARETTO SAUCE 3/4 c Egg Beaters 1 t Vanilla 1 c Sugar 1 1/2 c Skim milk OR 1 ea Tb cornstarch 1/2 c Sugar 1/4 c Water AND 3 ea Tb Amaretto or brandy 6 ea Pk Sweet ‘n Low Preheat oven to 350F. Combine bread, skim milk and evaporated skim milk. In another bowl, beat Egg Beaters slightly, adding sugar gradually. Add to bread mixture. Stir in vanilla, nutmeg, cinnamon, Butter Buds and raisins. Pour into a shallow 2-qt. baking dish that has been sprayed with a nonstick spray. Set into a larger pan and pour in hot water to a depth of 1″. Bake 1 hour or until a knife inserted in the center comes out clean. Serve warm with Amaretto sauce. Sauce: In a small saucepan, beat Egg Beaters slightly, adding sugar gradually. Stir in skim milk and vanilla, blending well. Cook over low heat, stirring, until mixture boils. In a small bowl, blend cornstarch and water. Stir into hot mixture. Cook, stirring, until thickened. Remove from heat and stir in Amaretto. Serve slightly warm. Makes 2 cups. Per sugar serving: 222 cal., 0.5g fat (2%), 3mg chol., 1g fiber, 8g pro., 46g carb., 221mg sod. Per S&L serving: 177 cal., 34g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 16 ———-
White Chocolate Hazelnut Cheesecake
Ingredients & Directions —Hazelnut Crust— 8 oz Hazelnut or shortbread -cookies; crushed 3 tb Margarine or butter; melted —Filling— 1 lb White baking bar with cocoa -butter 32 oz Cream cheese; softened 1/2 c Margarine or butter; -softened 3 tb Hazelnut liqueur; or milk 1 tb Vanilla 1 ds Ground nutmeg 4 Eggs 1 Egg yolk 2 Bars (3 oz) milk chocolate -with hazelnuts; chopped OR 4 Milk (1 1/2 oz) chocolate -with almond bars; chopped Chocolate Curls; optional Butter sides of a 10″ springform pan. Combine crust ingredients. Press Hazelnut Crust evenly over bottom of pan. Place pan in a shallow baking pan. For filling, cook and stir bakined bar over Low heat until melted. In a large mixer bowl, beat melted bar, cream cheese, margarine or butter, luqueur, vanilla and nutmeg until well mixed. Add eggs and egg yolk. Beat on Low speed, just until mixed. Stir in milk chocolate. Pour into crust. Bake in a 350 F. oven for 60-65 minutes or until knife inserted midway between center and edge comes out clean. Cool for 5-10 minutes on a wire rack. Loosen sides of cake from pan. Cool for 30 minutes. Remove sides of pan. Cover and chill thoroughly. Top with chocolate curls before serving. NOTES : Per serving: 582 cals., 45 g. fat, 161 mg. chol. Yields 16 Servings
