Kashi Bread
Ingredients & Directions 1 c Water; (rice dream) 1 1/3 tb Margarine; (olive oil) 2 tb Brown sugar; (sucanat) 1 1/3 ts Salt; *NOTE 2/3 c Kashi; **NOTE cooked — (cooked brown rice works -great-my; Favorite) 2/3 c Whole-wheat flour 2 2/3 c Bread flour 2 1/2 ts Yeast *NOTE (D.R. German says a rounded 1/4 tsp= 1/3tsp.) **NOTE You can find Kashi in a natural foods store or in the cereal section of some grocery stores. I’m pretty sure that you’ll be able to buy Kashi wherever you buy rice dream. It is a combination of 7 grain berries. Make sure you get the “breakfast pilaf” which requires cooking. Use 2 parts water to 1 part kashi and cook, covered, for 30 min. The directions are on the box. Make it for the softer version because even cooking it that way, the wheat berries are very noticeable in the bread. variation of one of Donna Rathmell German’s from her book,_The Bread Machine Cookbook_. The original recipe calls for water and I have substituted soy milk and rice dream and the results were great. The texture of the bread might have been a little finer, but not much. Also, I never use butter or margarine anymore. I use olive oil most of the time or canola. The results are equally good. I’ll type her original recipe and put my substitutions in parentheses. Yields 1 Servings
Sweet Iced Christmas Bread
Ingredients & Directions 2 1/2 c Bread or unbleached flour* *More flour may be necessary 1 c Warm milk (105F-to-115F) 1 pk Active dry yeast 1/4 c Sugar 1 Egg; at room temperature 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Glaceed cherries 1/2 c Chopped mixed candied fruit 1/2 c Date bits 1/2 c Coarsely chopped walnuts -or pecans -GLAZE- 1 Egg; beaten, mixed with 1 ts Milk or water DECORATION 7 Halves of glaceed cherries 7 Walnut or pecan halves -ICING- 1/2 c Confectioners’ sugar 1/2 tb Vegetable oil 1/4 ts Almond extract Water This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast “starter” gives this bread a full flavor, but you can omit the process if you’re in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners’ sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves Yields 2 Servings
Whiskey Cake
Ingredients & Directions -FOR THE CAKE- 1 Box; (18.5-ounce) yellow -cake mix (no pudding added) 1 Box; (3.4-ounce) instant -vanilla pudding 4 Eggs 1/2 c Oil 1 c Milk 3 tb Whiskey 1 c Walnuts; chopped 1/2 c Raisins FOR THE TOPPING 1/2 c (1 stick) unsalted butter 1 c Sugar 1/2 c Whiskey December 18, 1996 From Jo Heringslack, Wauconda 1. To prepare cake: In a large mixing bowl, stir together cake mix and pudding. Add eggs, oil, milk, 3 tablespoons whiskey and the walnuts and raisins. Beat with an electric mixer at medium speed for 3 minutes. 2. Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes. 3. Meanwhile, make the topping: Melt butter in a small saucepan over medium heat. Stir in sugar and whiskey. Bring to a boil. Lower heat and simmer, stirring, until sugar dissolves and mixture thickens slightly, about 7 minutes. 4. Remove cake pan from oven and set it on a wire rack. With a fork, poke several holes in the top of the cake. Spoon half of the topping over the cake, letting it soak in. Let cake cool completely in pan, about 1 hour. 5. Run a knife around the edges of the cake and turn it out onto a serving plate. Brush top and sides of cake with remaining syrup and serve. Yields 10 Servings
Lightly Smoked Salmon Fillets With Potato Pancakes
Ingredients & Directions THE PANCAKE MIXTURE 150 g Mashed potato; (5 1/2oz) 15 ml White flour; (1tbsp) 30 ml Milk; (2tbsp) 2 Eggs; (medium), beaten Salt and freshly ground -black pepper 1 Salad onion; finely chopped 100 g Packed Waitrose Smoked -Salmon Trimmings; cut into -strips 1 5 ml; (1tbsp) olive oil 225 g Lightly smoked salmon -fillet; cut into 1cm thin ; slices (8oz) 2 Eggs; (medium), poached Mix the potato, flour, milk, eggs and seasoning to make a smooth batter. Stir in the onion and salmon trimmings. Heat a frying pan, add a little oil and drop in a large spoonful of the mixture. The mixture should make about 6-8 pancakes, each 8cm (3″) in diameter. Cook each side for 1-2 minutes over a medium heat or until golden brown. Set aside and keep warm. Heat the olive oil in a frying pan, add the slices of lightly smoked salmon fillet and cook for 1 minute each side. To assemble the dish, arrange 2-3 pancakes on each plate then a layer of the cooked salmon and top with a poached egg. Garnish with fresh dill and serve. Yields 2 servings
Mishmash (potato Vegetable Pancakes) (opt. Ov
Ingredients & Directions 1 ea Potatoes 1 ea Carrots or other vegetables 1 ea Matzo meal or bread crumbs 1 ea Egg white or binder The technique of making potato cakes is a great one! I often steam potatoes along with carrots and turnips or rutabagas or winter squash, and then mash them all together with a little heated rice milk. We call it “mishmash.” My mother made us this dish (with ground b**f) when we were convalescing, because it was easy to eat. It’s great with ketchup. Leftovers make wonderful cakes, mixed with matzo meal or bread crumbs, and even egg white if you need a binder. It’s also easy to reheat in the microwave. Yields 1 Servings
Raspberry Almond Layer Cake
Ingredients & Directions FAVORITE ALL-TIME REC; 12/92 –CAKE– 3 Egg yolks 1 c Juice, apple, concentrated 3/4 c Butter 1 ts Extract, almond 2 1/2 c Flour 2 ts Baking powder 1/4 ts Salt 1/3 c Almonds, chopped 4 Egg whites 1/4 ts Cream of tartar FROSTING 1 c Cream, heavy 1/2 c Fruit spread, raspberry 2 tb Liqueur, almond 1/3 c Almonds, slivered Melt butter; let cool. Preheat oven to 350. Grease and flour 2 9″ round cake pans; set aside. Beat egg yolks in large bowl. Blend in apple juice concentrate, butter, and extract. Combine flour, baking powder, and salt. Gradually add to egg yolk mixture, beating until well-blended. Stir in chopped almonds. Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into batter; spread evenly into prepared pans. Bake 18-20 minutes, until cake is golden brown around edges. Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool completely. Beat cream at high speed in small bowl of electric mixer until soft Z?bs form. Add fruit spread, 1 tb at a time, beating until thick and well-blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sides with whipped cream mixture; press slivered almonds around edge. Garnish with fresh raspberries, if desired. Nutrition information per slice: 595 calories, 10 gm protein, 59 gm carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit exchange. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip Yields 8 Servings
Sweet Golden Batter Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c Of warm water 1 c Of milk 1/2 c Of butter *** 1/2 c Of sugar 1 ts Of salt 2 Eggs 2 ts Of vanilla 4 1/2 c Of WHITE LILLY BREAD FLOUR -(naturally!) *** Of course, you could use margarine. We, however, rediscovered REAL butter recently after giving it up a quarter of a century ago. Warm bread and butter….mmmmm. DISSOLVE: yeast in warm water in a large bowl HEAT: milk and butter until butter melts ADD: sugar and salt to milk mixture COOL: to lukewarm BLEND: yeast mixture, milk mixture, eggs and vanilla MIX: in flour gradually. Beat until smooth. Dough will be sticky PLACE: in greased bowl COVER: with damp towel or plasic wrap and let rise in a warm place until doubled in size (about 2 hours) PUNCH: down and beat one minute SPOON: dough into a very well greased 10 inch pan RISE: in a warm place for about an hour BAKE: in a preheated 325 Degree F. oven for 40-45 minutes REMOVE: from pan and cool slightly SERVE: warm (and, I might add, with real butter) Yields 6 Servings
