Wild Rice Pancakes
Ingredients & Directions 2 c Flour 1 ts Salt 4 ts Baking powder 3 tb Sugar 1 Egg 1 1/2 c Milk 1/3 c Oil 1 tb Sour cream 3/4 c Cooked wild rice Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes. Yields 4 Servings
Irish Whiskey Soda Bread
Ingredients & Directions -BREAD- 4 c Flour, all purpose 1 c Raisins or currants (option) 1 ts Salt 1/2 c Honey, liquid 1 ts Baking Soda 1/4 c Irish Whisky or buttermilk 1/4 c Butter, chilled -GLAZE- 2 ts Irish Whisky 2 Ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. Yields 8 servings
100% Crunch Bread
Ingredients & Directions -1 POUND LOAF- 3/4 c Water plus 4 ts Molasses 1 tb Water 2 ts Wheat gluten 2 c Whole-wheat flour 4 ts Olive oil 1 ts Salt 1/2 c Assorted seeds 4 ts Honey 2 ts Active dry yeast -1 1/2 POUND LOAF- 1 1/4 c Water plus 2 tb Molasses 1 tb Water 1 tb Wheat gluten 3 c Whole-wheat flour 2 tb Olive oil 1 1/2 ts Salt 2/3 Assorted seeds 2 tb Honey 3 ts Active dry yeast Success Hints: The original recipe used equal amounts pumpkin, flax and sunflower seeds. I used what I had on hand at the time; a combination of sunflower, sesame, poppy, caraway, anise, and fennel seeds. The directions say for best results, use the “extra knead” process and add seeds near the end of the first knead. My machine doesn’t have any such cycle, so I just used the regular setting. In addition, I added the seeds at the beginning along with all the other ingredients. Personal note: I expected to get a short, dense loaf and was pleasantly surprised at how high it rose. This one’s a keeper! Electric Bread Innovative Cooking Enterprises ISBN 0-9629831-3-6 pg 78 Yields 1 loaf
Artichoke Pie
Ingredients & Directions 12 md Fresh artichoke hearts (or two 12-oz pkgs frozen -artichoke hearts Or two 14-oz cans or jars; -drained) 1 lb Crimini mushrooms; thickly -sliced ; or quartered Fruity olive oil Salt; to taste Freshly-ground black pepper; -to taste 1 tb Softened unsalted butter 1 c Dry bread crumbs; (Panko -preferred) 3/4 c Freshly-grated Parmesan -cheese 3/4 c Fresh grated Pecorino or -Asiago cheese (or other flavorful grating -cheese) 3 tb Mixed chopped fresh herbs (such as parsley; chives, -basil) 1/4 c Rinsed capers; coarsely -chopped 1 c Pitted nicoise; kalamata or -Sicilian olive, coarsely -chopped 6 md Firm ripe tomatoes; seeded -and chopped (or two 16-ounce cans of -tomatoes; diced) 12 oz Fresh mozzarella or fontina -cheese; thinly sliced Quickly slice and saute fresh or frozen artichoke hearts in olive oil until just tender. Drain on paper towels (if using canned, simply drain well). Saute mushrooms in olive oil until tender and lightly browned. Drain on paper towels and season lightly with salt and pepper. Lightly but evenly butter the bottom and sides of a 9-inch springform pan and coat with 3/4 cup of the bread crumbs. Combine the parmesan, pecorino, remaining l/2 cup bread crumbs and chopped herbs in a bowl and set aside. Alternately layer one third of the mushrooms, artichokes, capers, olives, tomatoes, mozzarella and bread crumb mixture. Press down lightly after each layer is formed and be sure to end with the bread crumb mixture. Drizzle a tablespoon or two of olive oil over the top of the pie and bake in a preheated 350 degree oven for 25 to 30 minutes or until top is lightly browned. Remove and cool for 8 to 10 minutes before unmolding. Cut into wedges and serve warm or at room temperature. This recipe yields one 9-inch pie. Yields 1 servings
Amish Friendship Dough Starter (aka Herman)
Ingredients & Directions 1 pk Dry yeast 1/2 c Warm water 2 c Luke warm water 2 c Sifted flour 1 ts Salt 1 tb Sugar Mix the following in a NON METAL BOWL WITH NON METAL UTENSILS!!!!!!! Mix the yeast and the first 1/2 c water together and let stand until “yeasty”. Then sift the dry stuff together, and combine it with the yeast/water and the other 2 c of luke warm water. Mix well with a non-metal spoon and let stand uncovered at room temp for 3-5 days, covering only at night, and stirring 2-3 times a day. Remove 1 cup and start the ten day ritual, as below. With the remaining mix, add 1/2 c water, 1/2 c flour, and 1 t sugar. Let stand at room temp one day (until very bubbly). Store covered in fridge for up to 10 days for in recipes or as further starter. 10-day ritual (all done at room temp in non-metal bowl) Day 1–you receive “Herman” and do nothing Day 2–stir w/non metal (pref. wooden) spoon Day 3–stir Day 4–stir Day 5–add 1 c each of flour, sugar, and milk. Stir Day 6–stir Day 7–stir Day 8–stir Day 9–stir Day 10–“Herman is born!” Add 1 c each of flour, sugar, and milk. Stir well. Pour 1 C each into 3 containers. Give to friends/enemies with above instructions. Reserve one cup for reprocessing for yourself. The friend who gave me this starter recipe controls her batch by only adding 1/3 c of each ingredient on days 5 and 10. You can do this to prevent yourself from becoming overrun! The bread recipe below is a good solution to the starter, but you end up 50 lbs overweight and have a freezer full of loaves unless you learn to control the “Herman” or pass it on to friends. Amish Friendship Bread To Remaining Batch of “Herman” (after you remove the 3 cups and restart or pass them on) add the following. Remaining Herman 2/3 c oil 3 eggs 1 c nut/fruit of choice (applesauce, bananas, etc) 2 c flour 1 1/2 t baking powder 1 c sugar 3/4 salt 1/2 t soda 1 t cinnamon Mix well and bake at 350 45-50 min. Makes 2 loaves. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
Honey Merry Christmas Cookies
Ingredients & Directions -Fred’s Edna Data 1/3 c Shortening 1 Egg 1 ts Lemon extract 1 ts Soda 1/3 c Sugar 2/3 c Honey 2 3/4 c Flour 1 ts Salt Mix ingredients. Chill dough 2-3 hours. Roll out dough and cut. Sprinkle with colored sugar. Bake at 375 degrees for 8-10 minutes. Yields 2 Servings
Lamb And Tomato Bread Lachmanjan
Ingredients & Directions -DOUGH- 1/2 ts Honey 1 c Warm Water 1 ts Active dry yeast 1 c Unbleached All-Purpose Flour -or Bread Flour, pref Bread 1 ts Salt 1 tb Olive Oil 1 1/2 c Whole Wheat Flour, up to 2c TOPPING 1 ts Olive Oil 1/4 c Shallots or Onion; chop fine 3 Garlic Cloves; chop fine=1Tb 1/4 lb Lamb; lean, ground fine=1/2c 1 cn Plum Tomatoes; 14oz can -drained and chopped=1 1/4c 1/4 ts Cinnamon; ground 1/4 ts Allspice 1/2 ts Salt; or more to taste 1/2 ts Black Pepper; grind fresh 1 1/2 tb Pine Nuts; toasted or more : To prepare dough; In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 100 times in the same direction to properly develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir. Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will still be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours. : To prepare topping: Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid. the filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time. : To assemble and bake breads; Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface. With a sharp knife, cut into 12 pieces. cover and let rest for 5 to 10 minutes. Preheat oven to 450 degrees F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray. : Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle. Transfer to a prepared baking sheet. : In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge. Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes. Serve Hot…. From Yields 12 Flatbreads
