Monkey Bread 3
Ingredients & Directions 2 ea Loaves frozen white bread 1 T Reduced-calorie stick -dough (1 pound each) -margarine 1 1/4 c Sugar, divided 1 3/4 t Ground cinnamon, divided 1/4 c Firmly packed brown sugar Vegetable cooking spray 1/4 c 1% low-fat milk Thaw the dough in the refrigerator for 12 hours. Coat a 12-cup Bundt pan with cooking spray. Combine 1 cup of the sugar with the brown sugar, milk, margarine and 1 1/4 teaspoons of the cinnamon in a small saucepan. Bring to a boil and cook for 1 minute. Remove the sugar syrup from the heat and let cool for 10 minutes. Cut each loaf of dough into 24 equal portions. Combine the remaining 1/4 cup of sugar with the remaining 1/2 teaspoon of cinnamon in a shallow dish and stir well. Roll each portion of dough in the sugar mixture and layer the dough in the prepared Bundt pan. Pour the sugar syrup over the dough. Cover and let rise in a warm (85F), draft free place for 35 minutes, until doubled in bulk. Uncover and bake at 350F until lightly browned, about 25 minutes. Immediately loosen the edges of the bread from the pan with a knife. Place a serving plate, upside down, on top of the pan. Invert the bread onto the plate. Remove the pan and drizzle any remaining syrup over the bread. NOTE: “Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan. That way I don’t have to clean up a mess in the oven when the bread has finished baking.” Makes 24 servings. Calories 201 (10% rom Fat); Protein 5.2 g; Fat 2.2 g (Sat 0.5 g, Mono 0.8 g, Poly 0.8 g); Carbohydrate 40.1 g; Fiber 0.0 g; Cholesterol 0.0 mg; Iron 1.4 g; Sodium 302 mg; Calcium 41 mg. [Rita M. Newton] [Starch Search; Cooking Light; January/February 1995] Yields 24 servings
Biscuit Mix #1
Ingredients & Directions 10 c Flour 1 2/3 c Instant nonfat dry milk 1/3 c Baking powder 2 1/2 ts Salt 1 2/3 c Shortening Mix dry ingredients thoroughly in a large container. Cut in shortening until fine crumbs are obtained. Store tightly covered, in refrigerator. Use within 3 months. example recipe: Biscuits 3 CUPS biscuit mix 2/3 CUP water Preheat oven to 425 F. Stir most of the water with the mix. Add more water to make a soft dough that is not too sticky to knead. Knead dough 15 times on a lightly floured surface. Pat or roll dough into a square about 7 x 7 inches. Cut into 16 pieces and place on ungreased baking sheet. Bake until lightly browned, about 12 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Cream Cheese And Raspberry Coffee Cake
Ingredients & Directions 1 pk Cream cheese; 8 oz, softened 1 c Sugar 1/2 c Butter 1 3/4 c Flour 2 Eggs 1/4 c Milk 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Vanilla 1/4 ts Salt 1/2 c Raspberry preserves Powdered sugar In lg. bowl, beat cream cheese, sugar and butter on med. speed until fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla and salt; beat about 2 minutes or till well-blended. Beat in remaining flour on low speed till well mixed. Spread evenly into greased and floured 13x9x2 pan. Spoon preserves in 8 to 10 dollops on top of batter. Marble with knife. Bake at 350 for 30 – 35 minutes till toothpick tests clean. Cool slightly on wire rack. Sift pwd sugar on top. Yields 12 Servings
Hershey's 50% Reduced Fat Oatmeal Chip Cookie
Ingredients & Directions 3/4 c 60% vegetable oil spread — softened 3/4 c Granulated sugar 3/4 c Packed light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Ground cinnamon -(or more, if desired) 1/2 ts Salt 2 3/4 c Quick-cooking rolled oats 12 oz HERSHEY’S Baking Chips -(Reduced Fat Semi-Sweet) 1 c Raisins Heat oven to 375F. In large bowl, beat spread, granulated sugar and brown sugar with electric mixer until well mixed. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, cinnamon and salt; gradually add to sugar mixture, mixing well. Stir in oats, chocolate chips and raisins. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 4 dozen cookies. Nutrition facts: Serv size: 1 cookie (26g), Servings: 48, Amount Per Serving: Calories 110, Fat Cal. 25, Total Fat 3.5g* (5% DV), Sat.Fat 1.5G (8% DV), Cholest. 10mg (3% DV), Sodium 70mg (3% DV), Total carb. 19g (6% DV), Dietary Fiber 1g (4% DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 1g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 3g of available fat per serving vs 6g in the regular Oatmeal Butterscotch Cookies recipe Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 48 Servings
Dilmun Flat Bread
Ingredients & Directions -Diana Lewis- VGWN37A 2 c Starter 1/2 c Water 1 ts Salt 1 tb Sugar 3 c Flour;white add water salt and sugar to the culture and mix well. add the flour to the starter one cup at a time till to stiff to mix by hand knead till satiny. Divide dough into 6 equal balls roll each ball into a 6 inch round with hand or roller and place a floured cloth let rise for 30 minutes at 85 degrees. preheat oiled heavy griddle or baking sheet to 550 in the oven. Carefully transfer 2 rounds at a time to the oiled griddle with a hand board or large spatula. bake 5 minutes or till they puff in the middle and start to brown. Yields 6 Servings
Honey Cake
Ingredients & Directions 1/2 ts Instant coffee 1 c Liquid honey 1/2 c Water 3 Eggs 3 c Flour 1 c Sugar 2 ts Baking powder 1/2 c Vegetable oil 1/2 ts Salt 1/2 ts Baking soda Zest of 1/2 an orange 1/3 c Orange juice Pre-heat oven at 350. Melt instant coffee in lukewarm water and let cool. Mix flour, baking powder, salt and orange zest. Put aside. In a large mixing bowl, beat honey with the eggs, sugar and veg. oil until very light mixture. Add baking powder to the cold coffee mixture. Add orange juice. Poor dry ingredients gradually into the creamy mixture, alterning with liquid ingredients. Start and end with dry ingredients. Spread the dough evenly in a greased AND flour sifted “chimney” mold (10 in. diameter). Bake at 350 F (or 180 C) for 55 minutes or until the print of a thumb does not stay on the cake. Cool 10 minutes. Remove from mold. Let cool entirely. Ice as wished. Makes: one big cake. Eleonore Beaudoin 3 Nov 1994 Yields 1 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
