Schiacciata Con Noci (cornmeal Flatbread With
Ingredients & Directions 2 1/2 ts Dried yeast 1 1/3 c Warm water 1 tb Olive oil, optional 3/4 c Cornmeal 3 c Unbleached all-purpose flour 1 1/2 ts Salt 3/4 c Walnuts Olive oil Salt Stir the yeast into the water & let proof for 10 minutes. Stir in the olive oil. Combine the cornmeal, flour & salt. Whisk 2 c of htis mixture into the yeast. Stir in the remainder & then knead for 10 minutes until smooth. Knead in the walnuts. Place in a lightly oiled bowl, cover & let rise until doubled. Stretch or roll the dough to fit an 10 1/2″ X 15 1/2″ oiled baking sheet. Cover & let rise till doubled. Preheat the oven to 400F. Just before baking, make dimples ni the surface of the dough with your knuckles & drizzle with a wash of olive oil & sprinkle with salt. Bake for 22 to 25 minutes, until golden. Serve hot or at room temperature. This focaccia can be served either as a snack or as a part of an antipasto or as an hors d’oeuvre. Or simply serve it in place of bread. Yields 1 Schiacciat
Quick Tomato Spice Cake
Ingredients & Directions JOYCE BURTON-PDPP83A 1 pk Spice cake mix10 1/2 oz Can condensed tomato soup 1/4 c Water Mix cake as directed on package, substituting soup and water for liquid. (Add eggs if called for.) Bake as directed on packages. Frost, if desired. Yields 12 Servings
Honey Cookies
Ingredients & Directions 2 Eggs 3/4 c Sugar 1/2 c Honey 3 c Sifted flour 1/4 ts Baking soda 1 ts Cinnamon OVEN: 300 Beat the eggs in a bowl. Add the sugar, beating until thick and light in color. Add the honey, mixing well. Sift the flour, baking soda and cinnamon together. Gradually add to the honey mixture, beating steadily. Grease a cookie sheet and dust lightly with flour. Drop the honey mixture onto the sheet by the tablespoonful, leaving about 1-inch between each. Bake for 15 minutes or until cookies are dry, but not brown. Remove from the pan at once. Yields 1 Servings
Pumpkin Bread Or Muffins
Ingredients & Directions 3 1/2 c Pumpkin, pureed 1 ts Cloves 1 c Butter 2 ts Nutmeg 2 Eggs 2 c Walnuts, broken 2 1/2 c Flour 2 c Honey 2 1/2 c Pastry flour 1 c Cream 6 ts Baking powder 4 tb Vanilla 1/4 c Molasses Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins. Yields 3 servings
L&l Bakers' Dill Bread
Ingredients & Directions 1/4 c Milk 1/4 c Water 1 Egg 3 c Bread flour 1 1/2 ts Salt 1 1/2 ts Butter 3 tb Sugar 2/3 c Lowfat cottage cheese 2 tb Dried onion 1 tb Dried dill 1 tb Dried parsley 1 1/2 ts Yeast Here’s a couple of my favorites from “Bread Machine Magic” — the measurements are for 1-1/2# loaves. Place all ingredients in bread pan, select Light Crust setting & press start. After the baking cycle, remove bread from pan, place on cake rack and allow to cool 1hr. before slicing. Yields 1 Servings
Choco-lowfat Strawberry Shortbread Bars
Ingredients & Directions ———————DESSERTS FROM CHEF FREDDY’S——————— -FOR THE COOKIE/BARS- 1/4 c Light corn oil spread 1/4 c HERSHEY’S Cocoa -( stick) 3/4 ts Cream of tartar 1/2 c Sugar 1/2 ts Baking soda 1 lg Egg white 1 ds Salt 1 1/4 c Flour 1/2 c Strawberry all-fruit spread -FOR THE TOPPING- 1/3 c Hershey’s vanilla milk chips -ter, margarine, or oil) 1/2 ts SHORTENING (do not use but- To make the cookie bars… Preheat oven to 375… Lightly spray 13″x9″x2′ baking pan with PAM or other cooking spray. In a mixer bowl, combine the corn oil spread and sugar, and beat on med. speed [of elec. mixer] until well blended… Then add egg white until blended… In small bowl, stir togeather the flour, cocoa, cream of tartar, baking soda and salt… Then beat GRADUALLY into sugar mixture, and then gently press mixture onto bottom of prepared pan… Bake for 10 to 12 min. or until set, let cool completely on wire rack in baking dish… Spread fruit spread evenly over crust and cut into bars… To make the Topping… In a small microwave safe bowl, place the Hershey’s vanilla milk chips and shortening and microwave on high [100%] for 30 sec. stir vigorously. (if necessary microwave an additional 15 sec. until chips are melted and mixture is smooth when stirred… Drizzle over top of bars and let stand until set… Store covered at room temp… Nutritional Info. (per serving) 50 Calories 0mg Cholestrol 1gm Protein 45mg Sodium 10gm Carbohydrate 5mg Calcium 1gm Fat From the HERSHEY’S Luscious Desserts cookbook and Fred Goslin on CYBEREALM BBS in Watertown NY… at (315)-786-1120 Yields 12 servings
Whole Wheat Pancakes
Ingredients & Directions 1 1/2 c Whole wheat flour 2 tb Brown sugar 1/2 ts Salt 1 c Milk Maple syrup 3 c All-purpose flour 1 tb Baking powder 3 Eggs, beaten 3 tb Safflower oil Or butter or margarine Thoroughly mix together the flour, sugar, baking powder and salt. Beat the eggs, milk and oil. Add to the dry ingredients, beating until well blended. Grease a griddle or non-stick skillet and cook the pancakes, turning only once to brown. serve immediately with syrup. Yields 4 Servings
