Pockets Of Cheese Bread
Ingredients & Directions 1/2 c Sun-dried tomatoes w/o oil, -chopped 1 cn 15 oz black beans, drained 1/2 c Nonfat plain yogurt 2 ts Cumin 1 ts Oregano 1 ts Dried parsley 1 Garlic clove, minced 5 1/2 c To 6-1/2 unbleached flour 2 tb Sugar 1 tb Salt 2 pk Fast-acting dry yeast 1 c Water 1/2 c Canola oil 1 Egg 1 cn 4 oz chopped green chilies, -drained or 2T finely -chopped jalapenos 8 oz Monterey Jack cheese, cut -into 1/2 inch cubes, about -2 cups In food processor bowl with metal blade, finely chop tomatoes. Add beans, yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or until beans are mashed. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1-1/2 cups flour, sugar, salt and yeast, mix well. In small saucepan, heat water and oil until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Add bean mixture; beat until well mixed. By hand, stir in green chilies and an additional 3-1/2 to 4 cups flour to form a stiff dough. On floured or cornmeal-coated surface, knead in 1/2 to 1 cup flour for about 5 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light and doubled in size. Grease two 8 or 9 inch round cake pans or one large cookie sheet. Punch down dough. Divide dough in half; shape each half into a 6 inch round loaf. Place in greased pans. Using a sharp knife, 1-1/2 inches from edge, cut deep ring around each loaf to the bottom. Cut another deep ring 1 inch from the first cut. Insert cheese cubes deep into cuts; pinch edges to completely seal. Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size. Heat oven to 375 degrees. Uncover dough. Bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks. Note: This bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375 degrees. Wrap loaf in foil; bake for 30 to 40 minutes or until hot. From Yields 2 Loaves
Mizuyokan (red Bean Cake)
Ingredients & Directions 12 oz Azuki beans – cooked 2 pk Gelatin, unflavored 1 1/4 c Sugar, granulated pn Salt 1. PREPARE AHEAD: Place the drained, cooked beans in a 4 quart pot. Add 2 quarts of cold water and, over high heat, bring to a boil. Reduce the heat to its lowest point and cook uncovered for about 3 hours, or until the beans are very soft. 2. Pour the beans into a coarse sieve set over a large bowl and puree them by rubbing them through with the back of a large spoon. Transfer the puree to a very fine sieve set over another bowl, and rub them through again. 3. Wrap the pureed beans in a kitchen towel and twist to squeeze them dry. The beans may be refrigerated, tightly wrapped in the towel, for as long as 1 week. 4. TO COOK: In a 1-1/2 to 2 quart saucepan, stir together the gelatin, sugar and salt. Pour in 2 cups of cold water and bring to a boil over moderate heat, stirring constantly. Add the pureed beans and return to a boil, still stirring. Then pour the beans into an 8″ cake pan, cool and refrigerate overnight or until firm. Slice into 2″ wedges and serve as dessert or a swee course. Original recipe from “Recipes – The Cooking of Japan” by Time-Life Books. Meal- Yields 10 Servings
Louise's Fruitcake
Ingredients & Directions 4 c Purchased chopped mixed -dried fruit; (about 1 -pound) 2 1/4 c Raisins 1 lg Green apple; peeled, chopped 1/2 c Chopped dates 1/4 c Orange juice 2 ts Grated orange peel 1/3 c Plus 2 1/2 tablespoons dark -rum 1 3/4 c Cake flour 1/2 c Ground almonds 3/4 ts Ground cinnamon 1/2 ts Ground nutmeg 1/4 ts Salt 2/3 c Sugar 1/4 c Unsalted butter; room -temperature ; (1/2 stick) 3 lg Eggs; room temperature 1/2 c Light corn syrup Preheat oven to 325F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes. Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool. Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.) Serves 12. Yields 1 servings
Biscuit Topped Italian Casserole
Ingredients & Directions 1 lb Ground beef 1/2 c Chopped onion 1/4 c Water 1/4 ts Pepper 1 cn (8 oz) tomato sauce 1 cn (6 oz) tomato paste 1 pk (9 oz) mixed vegetables -thawed 8 oz Shredded mozzarella cheese 1 cn (10 oz) Refrigerated biscuit 1 ts Margarine or butter melted 1/2 ts Dried oregano leaves, crush Heat oven to 375 degrees F. Grease 12×8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion, drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with oregano. Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings. From Yields 7 Servings
Herb Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 3/4 c White flour 1 pn Oregano 2 pn Parsley 3 pn Chives 2 tb Vegetable oil 1/4 ts Sugar 1 ts Salt In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time. Place dough in a 3 3/4″X7 1/2″X2″ aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Crab And Wild Mushroom Cheesecake With A Green Onion Coul
Ingredients & Directions 1 c Fresh grated Parmigiano-Regg Ano cheese 1 c Bread crumbs 1/2 c Melted butter 1 tb Olive oil 1 c Chopped onions 2 tb Minced shallots 1 tb Minced garlic 1/2 c Chopped red peppers 1/2 c Chopped green onions 4 c Coarsely chopped assorted Fresh wild mushrooms 2 ts Salt 12 Turns freshly ground black Pepper 1 3/4 lb Cream cheese 4 lg Eggs 1/2 c Heavy cream 1 c Grated Smoked Gouda Cheese 1 lb Lump crab meat, picked over For shells and cartilage, About 2 C Coulis 1 c Prepared or homemade Mayonnaise 3/4 Chopped green onions 1 tb Minced shallots 1 tb Minced garlic Salt and pepper 1 tb Chopped egg yolk 1 tb Chopped egg white 1 tb Chopped chives 2 Long chives 1 tb Capers 1 tb Chopped red onion Cheesecake: Preheat the oven to 350 degrees F. Combine the Parmesan, bread crumbs and butter until thoroughly blended, and press into a 9-inch springform pan. In a saute pan, heat the olive oil. Add the onions, shallots, garlic and peppers, and saute for 2 minutes. Stir in the mushrooms and season with salt and pepper, saute for 1 to 2 minutes, and remove from heat. Using an electric mixer beat the cream cheese with the eggs in a large bowl until very thick, about 5 minutes. Beat in the cream, Gouda, sauteed vegetables and crab meat. Mix until thoroughly incorporated and creamy, for about 2 minutes. Pour the filling over the crust in the springform pan and bake until firm, for about 1 hour. Remove from the oven and allow to cool to room temperature. For the sauce: In a small mixing bowl, combine all the ingredients together, mix to incorporate. Season with salt and pepper. Chill. Spoon a pool of the coulis in the center of a plate. Place a piece of the cheesecake in the center of the coulis. Garnish with the egg yolks, egg whites, chives, long chives, capers and red onions. Yields 4 servings
Double Dill Bread
Ingredients & Directions Dee Penrod 1 pk Baking yeast 1/4 c Warm, not hot, water 1 c Lowfat cottage cheese (small curd) 1 Tablespoon sugar 1 Tablespoon reduced-calorie Margarine 1 Teaspoon dill seed, crushed Lightly 2 Teasp minced fresh dill weed 1 Teaspoon dried onion flakes 1/2 Teaspoon salt 1/2 Teaspoon baking powder 2 Whole, smilin’ egg whites 2 To 2-1/4 cups whole wheat Flour Dissolve yeast in warm water. Heat cottage cheese until lukewarm. Remove from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites, and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into casserole dish and allow to rise in a warm place for 30 to 40 minutes. (Should double in size.) Bake at 350~ for 40 to 45 minutes. Serve warm. YIELD: 16 slices (1 slice per serving) Calories 82.40/ Protein 20%/ Carbohydrate 68%/ Fat 12%/ Sod-Mg 160.0 Exchanges: Bread 1.8/ Meat 0.5/ Fat 0.3 Yields 16 Servings
