Scallion Bread Sticks
Ingredients & Directions 1 tb Active dry yeast 2 ts Sugar 1/4 c Warm water 2 c All-purpose flour 1/4 c Olive oil 3/4 c Water 1/4 c Minced fresh scallions Cornmeal to sprinkle on the Baking sheet 1 Egg lightly beaten with 1 Tablespoon water and a Pinch of salt for the glaze Coarse salt for the tops “These crunchy bread sticks are ideal companions to a hot soup or stew. 350~F. 35 to 45 minutes Preheat the oven to 350~F. In a small bowl, combine the yeast with the sugar and the warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. Measure the flour into a large bowl or the food processor. Stir in the yeast mixture, the oil, and the 3/4 cup water. Mix well. Add the scallions. Knead by hand for about 5 minutes on a lightly floured surface or by pulsing about 10 to 15 times in the food processor. Knead until the scallions are thoroughly kneaded in and the dough is smooth and springy to the touch. Place the dough in a large, lightly oiled bowl and turn over to coat all sides. Cover with a damp cloth and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and turn out onto a lightly floured surface or pastry cloth. Knead a few strokes. With a knife, cut the dough into 12 to 16 equal pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. Cover the sheet with a damp towel and let the sticks rise slightly in a warm place for about 15 to 20 minutes. Brush the tops of the sticks with the egg mixture and sprinkle with coarse salt. Bake 35 to 45 minutes, until lightly browned and crisp. Cool on a rack. Yield: 12 to 16. VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan cheese with or instead of the scallions. The Scallions may be omitted from this recipe to produce equally good plain bread sticks. Yields 16 Servings
Raspberry-marzipan Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 3/4 c Sugar 1/4 c Margarine or butter, softene 1 c Milk 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1 Egg 1 pk (3-1/2 ounces) almond -Paste, finely chopped 1 c Fresh or unsweetened frozen -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/3 c All-purpose flour 1/4 c Sugar 1/3 c Slivered almonds You may find the almond paste easier to chop if you put it into the. Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except almond paste, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. From Yields 12 Servings
Annabelle's Potato Chip Cookies
Ingredients & Directions 1 1/2 c Sugar 3 Sticks oleo 2 Egg yolks 2 ts Vanilla 1 1/2 c Broken chips 3 c & 2 tbsp. flour 1 ts Soda 1 c Nuts Mix all together. Roll into balls, size of walnut. Press with a fork. Bake 15 minutes in 350 degree oven. Potato chips crush nicely in food processor. Yields 4 Servings
Chocolate Walnut Butter Bread
Ingredients & Directions 1/2 c Warm water 4 ea Eggs, room temp. 1 ea Pk Yeast 12 tb Bs Butter, softened 3 1/2 ea Cup Flour 1 c Walnuts, chopped(lg. pieces) 1 tb Bs Sugar 6 oz Chocolate, semisweet * 1 1/4 ea Tsp Salt Orig- Yield: 32 * Use 6-one ounce squares, broken or chopped in large pieces. Put the water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve. Add the flour, sugar, salt, and eggs to the yeast mixture and beat vigorously until well blended. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2×4 1/2×3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350 oven for about 45 minutes. Remove from the oven and allow to rest for 5 minutes, then turn loaves out onto racks. Makes 2 loaves; about 16 slices each. Yields 4 servings
Artichoke Pie
Ingredients & Directions 2 pk Frozen artichoke hearts; -(9-oz.) –or hearts from 5 -artichokes 1/4 c Butter 1/2 c Chopped onions 1 tb Flour 1/2 c Half and half 1/2 c Sour cream 4 Eggs; beaten Salt and pepper 1/4 ts Nutmeg 2 ts Minced parsley 1 Baked pie crust; (9-inch) 1/2 c Shredded Cheddar cheese 1/2 c Shredded Swiss cheese 1/4 c Grated Parmesan cheese Cook artichoke hearts as directed on package or cook fresh artichoke hearts in boiling water to cover until easily pierced with knife, 20 to 40 minutes. Drain and set aside. Melt butter and add onions and cook until tender but not browned, 3 to 4 minutes. Stir in flour until well blended, then add half and half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed onions. Set aside. Put half of artichoke hearts in bottom of pie shell. Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees 45 minutes. Yields 6 Servings
Monster Cookies
Ingredients & Directions 1/4 c Egg; White 1 ts Vanilla 1/4 c Brown Sugar; 1/3 c Vegetagble oil 1/2 c Sugar; 4 c Rolled oats -sugar substitubed may be 1 ts Baking oats Used 1/2 c Semisweet chocolate chips; 1 c Peanut butter; crunchy Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer bowl and mix at medium speed to blend well. Add oatmeal, baking soda and chocolate chips tp creamy mixture anmd mix at medium speed to blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto cookie sheet that have been sprayed with or lined with aluminum foil. Press each cookie down lightly to 1/2 thick with back of a tablespoon dipped in cold water. Bake at 350 for 12 minutes, or until cookies are lightly browned and firm. Remove them to a wire rack and cool a room temperature. Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT EXCHANGE; CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0 Yields 36 servings
Cheddar, Sage, And Walnut Torta
Ingredients & Directions 1/2 lb Cream cheese; softened 3 tb Fresh sage leaves, chopped Whole sage leaves 1/2 lb Sharp cheddar cheese -(such as Vermont Cabot) — shredded 1 c Walnuts, chopped Whole walnut halves Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. From Yields 1 Servings
