Sweet Oatmeal Bread
Ingredients & Directions Stephen Ceideburg ———————ONE AND ONE HALF-POUND LOAF——————— 3/4 c Old-fashioned rolled oats 1 1/4 c Water * 3 c Bread flour 1 1/2 ts Salt 3 tb Molasses 1 1/2 tb Sugar 1 1/2 ts Red Star brand active dry -yeast ** ONE-POUND LOAF 1/2 c Old-fashioned rolled oats 3/4 c Water (for Welbilt machine -add 1 tablespoon more -water) 2 c Bread flour 1 ts Salt 2 tb Molasses 1 tb Sugar 1 1/2 ts Red Star brand active dry -yeast for all machines * For Welbilt/Dak machines add 2 tablespoons more water. ** For all machines except 1 1/2-pound Panasonic/National machines (use 3 teaspoons yeast) and 1 1/2-pound Welbilt/Dak machines (use 2 teaspoons yeast) What a nicely shaped loaf this is! To enjoy this lush bread at its best, cut a thick slice and toast it. Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. From “Bread Machine Magic”, Linda Rehberg & Lois Conway, St. Martin’s Press, N.Y., 1992. ISBN 0-312-06914-6 With the dry ingredients, I use brown sugar (in the same amount) instead of molasses and I put in two tablespoons of white sugar. Here at sea level, I find that I have to use three slightly heaping teaspoons of Red Star to get any kind of decent rise out of the dough. With the wet ingredients, Instead of water, I add a beaten egg to milk to make up the required amount of moisture. I also sometimes add some powdered buttermilk for a nice variation. Just add the amount of powder necessary to make up same amount buttermilk as water called for. It’s not necessary to mix the powder with the water++I just toss it in with the dry stuff. My next variation is going to be to add gluten to the mix and see if that will give a higher loaf. The taste of what I’m getting is great, but the texture isn’t as light as I would like except near the top of the loaf. Yields 1 servings
Smackin Cracklin Cornbread
Ingredients & Directions 2 c Self-rising corn meal 1 1/2 c Buttermilk 1 ts Sugar 1 tb Flour 1/4 ts Salt 2 ts Melted butter 1 1/2 c Crackers 1 1/2 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that’s all you have. Yields 8 servings
Bread Stuffing Or Dressing
Ingredients & Directions 4 c Dry bread cubes;(3 slices) 1 Onion; chopped 1 Garlic clove;(1/2 tsp pwdr) 1/4 ts Black pepper; 1/4 ts Dried marjoram;(or oregano) 1 c Celery;chopped (3 stalks) 2 tb Parsley leaves;or 2 tsp dry 1 c Hot water or turkey broth; 3/4 ts Ground sage; 1/2 ts Dried thyme;or 1/4 tsp 1/8 ts Basil;optional Combine all ingredients in a bowl, toss to mix well. Stuff into a 10-pound turkey or 4 cornish hens. 4-6 servings. 1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5 g, Fat 2 g, Sodium 199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1 vegetable exchange Am. Diabetes Assoc. Holiday Cookbook, shared on Cooking echo by Earl Shelsby Oct 93. Shared and tested by Elizabeth Rodier Oct 93. Good with fat-free gravy. Compare with Bread Stuffing from Betty Crocker made with margarine 410 calories per cup. ER’s notes: may be covered and baked 30 min. in casserole 350- 375 F oven to avoid added fat. Cook the turkey with a chunk of raw onion in the cavity. Use only 1/2 cup liquid if you prefer a dry dressing. OR from The New Chatelaine Cookbook (Macmillan) ~ Whole lemons, orange or tangarines. Prick fruit skins several times ~ Whole garlic cloves, don’t peel ~ Slices of fresh ginger root ~ Handfuls of fresh herbs – sage, rosemary or thyme OR 2 tbsp dry herbs ~ Fresh rosemary sprigs with orange wedges or sage with apple slices. Yields 4 servings
Fibber Mcgee Cookies
Ingredients & Directions 1 c Butter or margarine; -softened 1 1/3 c Sugar 1 1/3 c Brown sugar; firmly packed 2 lg Eggs 1 ts Vanilla extract 1 3/4 c All-purpose flour 1 ts Baking soda 3 1/2 c Quick-cooking oats; uncooked 1 1/2 c Salted peanuts; coarsely -chopped 1 c Semisweet chocolate chips; -(6 ounces) Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating at medium speed until blended. Add eggs, one at a time, beating just until yellow disappears; stir in vanilla. Set aside. Combine flour and soda; stir into butter mixture, mixing well. Stir in oats and remaining ingredients, mixing well (mixture will be crumbly). Drop by teaspoonfuls onto ungreased bading sheets. Bake at 350 degrees for 10 to 12 minutes. Let stand 1 minute; remove to wire racks to cool. Yields 60 servings
Hokey Pokey Cookies
Ingredients & Directions 1/2 c Sliced almonds 1/4 c Granulated sugar 2 tb All purpose flour 1 Egg white 1 ts Melted unsalted butter 1/4 ts Salt 1/4 ts Pure almond extract 3 oz Semisweet chocolate chopped -into 1/4 inch pieces Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated. The big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes. Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees. Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes. From Yields 6 Servings
Almond Cookies
Ingredients & Directions 3/4 c Unsalted butter, softened 1 c Sugar 1 lg Egg 1 tb Vanilla 1/2 ts Almond extract 2 c Allpurpose flour 1/2 ts Salt 1/2 c Coarsely chopped almonds 1/4 c Whole unpeeled almonds 1/4 c Cocoa powder 1/4 c Confectioners sugar Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together until fluffy. Beat in the egg, vanilla and almond extract. Sift the flour over the top, add the salt and the almonds and fold to combine thoroughly. Pull off little pieces of the dough and roll them into balls about 1 inch in diameter, enclosing a whole almond in the center of each one. Place on the ungreased baking sheet and cook on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 of the cookies in the cocoa powder, and the remaining 1/2 in the confectioners sugar. Serve warm or return to the rack to dry. Yield: About 28 cookies. TOO HOT TAMALES SHOW #TH6236 Yields 4 servings
Swiss Onion Potato Cake
Ingredients & Directions 1 Garlic clove; peeled 1 tb Flour 4 tb Unsalted butter 1/2 c Sour cream 2 md Onions; chopped 1/2 c Milk 2 lb Potatoes; peeled 1 1/4 ts Salt 1 c Swiss cheese; grated 1/2 ts Pepper; freshly ground 2 Eggs Recipe by: From The Farmers’ Market – ISBN 0-06-055005-8 1. Preheat oven to 375?F. Rub a 9 x 13-inch baking pan with the clove of garlic; discard garlic. Butter the pan generously and set aside. 2. Heat 2 Tbs of butter in a large skillet over medium heat. Add the onions and saute, stirring occasionally, until softened but not brown, about 8 mins. Meanwhile, grate the potatoes into a bowl of cold water. Drain in a colander; squeeze dry. Add the remaining 2 Tbs butter to the skillet. When melted, stir in the grated potatoes and cook 2 mins. Remove from heat. 3. Stir half of the grated cheese into the potato mixture; spread the mixture in the prepared baking pan. In a mixing bowl, whisk together the eggs, flour, sour cream, milk, salt, and pepper. Pour the egg mixture over the potatoes and top with remaining grated cheese. 4. Bake until golden brown, 45 to 50 mins. Serve hot, cut in squares. Yields 8 servings
