Best-ever Pancakes (revised)
Ingredients & Directions 1 1/2 c Whole wheat pastry flour; -(Can Sub 1/2 cup buckwheat -for 1/2 cup ww flour) 2 ts Baking powder 3/4 ts Baking soda 6 tb Energy Egg replacer 1 tb Vinegar 1 c Soy or rice milk 3/4 c Unsweetened applesauce (A 1/2tsp of salt can be added for those that aren’t used to whole wheat, as it sweetens the taste .But try it first without. You may not need it) Mix the dry ingredients and wet ingredients seperately and then together. Mix just enough to wet the dry ingre- dients because over mixing causes flatter pancakes. Spray a large Teflon pan with some spray oil and wipe out. You don’t need to use spray. Ladle batter in making three pancakes at a time. Cook over medium heat. Feeds three as they are heavy. I top mine with maple syrup and blueberries (thawed from the freezer.) It seems the potatoe flour in the egg replacer really gives these pancakes a good taste along with the soda and vinegar that mimic buttermilk. This recipe is based on fatfree suggestions from Sandra Woodruff’s Secrets of Fatfree Cooking Books . I left out the salt once and they were fine that way. With the salt in the leaveners, you really don’t need it. I also believe you could use 1-2 TBS less of the egg replacer, but have not tried it. Yields 1 Servings
Semolina Sesame Bread
Ingredients & Directions 2 1/4 ts Yeast 2 1/3 c Bread flour 2/3 c Semolina flour 1 1/2 ts Salt 1 1/2 ts Sugar 2 tb Powdered milk 1 1/2 ts Butter or margarine 1 c Water 1 lg Egg 1 ts Lemon juice 1/3 c Sesame seeds — lightly Toasted Place all ingredients in machine and push start! Do not use timer. Add sesame seeds during second kneading (or use raisin bread cycle and add at the beep). From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Yields 1 Servings
Chicken Pot Pie
Ingredients & Directions 7 1/4 c WATER; WARM 1 1/2 qt WATER; BOILING 9 ga WATER 3 ga STOCK; TURKEY 45 lb TURKEY BNLS RAW FZ 2 lb BUTTER PRINT SURE 20 EGGS SHELL 1 1/3 c MILK; DRY NON-FAT L HEAT 4 lb CARROTS FRESH 5 lb PEAS FZ 1 lb CELERY FRESH 4 lb POTATOES FRENCH FZ 2 qt FLOUR GEN PURPOSE 10LB 2 1/8 lb FLOUR GEN PURPOSE 10LB 1 tb SUGAR; GRANULATED 10 LB 1 c SHORTENING; 3LB 14 ts BAKING POWDER 1 tb PEPPER BLACK 1 LB CN 9 BAY LEAVES 2 tb SALT TABLE 5LB 2 tb SALT TABLE 5LB 9 tb SALT TABLE 5LB PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVE 1. WASH TURKEY THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER. DRAIN WELL. REMOVE EXCESS FAT. 2. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAY LEAVES. BRING TO A BOIL, REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER. 3. REMOVE TURKEY; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 7. 4. REMOVE TURKEY FROM BONES; CUT INTO 1 INCH PIESES. SET ASIDE FOR USE IN STEP 9. 5. COOK POTATOES, CELERY AND CARROTS IN BOILING, SALTED WATR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 9. 6. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 7. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO STOCK, STIRRING TO PREVENT STICKING. 8. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 9. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. 10. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 11. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 12. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. 13. ADD SHORTENING OR SALAD OIL; MIX WELL. 14. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. 15. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 5, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 2. IN STEP 5, 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 9. 3. IN STEP 7, 12 OZ (1 3/4 CUPS) SOUP & GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A-12. IN STEP 1, OMIT SALT 4. IN STEP 9, 1 LB 3 OZ (1-NO. 2 1/2) CN PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. 5. IN STEP 14, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIONAL FLOUR 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 11 THROUGH 15. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15000 SERVING SIZE: 1 CUP PLUS From the Army Yields 100 Servings
Fruit Sweet And Sugar Free – Spice Cookies
Ingredients & Directions 1 3/4 c Walnuts 3/4 t Cloves 3/4 c Butter 1/2 t Ginger 1/2 c Fruit sweetener 1/2 t Nutmeg 2 1/2 T Unsulphured molasses 2 t Baking soda 1 Egg 1/8 t Salt 1 t Cinnamon 2 c White flour Preheat the oven to 350 degrees. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool, then using the pulsing action in a food processor, grind the walnuts until they are finely ground. Do not over process or you will end up with a paste. Cream the butter with the fruit sweetener and the molasses. When light and fluffly, add the egg and beat together for three minutes. Stir in the spices, baking soda and salt. When mixed add the flour and one cup of the finely ground walnuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle. Preheat the oven to 350 degrees, line baking pans with baking paper. Use a #24 (2 tablespoon) scoop or a spoon to form the dough into balls. Roll each ball into the remaining ground walnuts and place balls one inch apart on the baking pans. Bake until lightly browned, approximately 15 minutes. Let the cookies cool on the pans before removing them. Yields 32 cookies
Lemon Shortbread With Macerated Blueberries And Vanilla Bea
Ingredients & Directions BISCUITS 2 c Flour 1 tb Baking powder 1/2 ts Salt 2 tb Sugar 2 ts Lemon zest 5 tb Butter, softened 1/2 c Heavy cream 1/4 c Lemon juice BERRIES 2 pt Fresh blueberries 1 c Sugar 1 Lemon, Juice of 1/2 c Grand Marnier GARNISH 4 Scoops Vanilla Bean Ice -Cream 1/2 c Whipped cream Fresh mint sprigs 2 tb Candied lemon zest Powdered sugar in shaker Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour, baking powder, salt, sugar, and lemon zest. Cut the butter into the flour until the mixture resembles coarse crumbs. Stir in th e cream and lemon juice. Form the dough into a ball. On a floured surface, roll the dough out 3/4-inch thick. Using a 3- inch cookie cutter, cut into 8 circles. Place the biscuits onto a baking sheet and bake for 15 minutes or until they are golden. For the blueberries: combine all the ingredients in a bowl and lightly mash the berries with a fork. Allow the berries to sit for 30 minutes for the sugar to dissolve and th e flavors marry. Split the biscuit in half, lay one half on a plate. Place a spoonful of the berries on the biscuit. Place the scoop of ice cream on top of the berries. Lay the other biscuit half on top of the ice cream and spoon the blueberries over the top. Garnish with whipped cream, fresh mint, candied lemon zest and sprinkle with powdered sugar. From Essence of Emeril Show #EE2278 Yields 4 Servings
Russian Black Bread
Ingredients & Directions 2 c Water -flour 1/4 c Molasses 3 c Medium rye flour 1/4 c Cider vinegar 1/2 c Whole wheat flour 1/4 c (1/2 stick) unsalted butter 1 c Unprocessed bran flakes 1 oz Unsweetened chocolate 2 tb Caraway seeds 2 Envelopes dry yeast 1 tb Salt 1 tb Sugar 2 ts Instant coffee powder 1/2 c Warm water (105 – 115 F) 2 ts Minced shallot 3 c All-purpose flour or bread 1/2 ts Fennel seeds Makes 2 round loaves Additional all-purpose flour Cornmeal or semolina flour Heat 2 cups water, molasses, vinegar, butter and chocolate inheavy small saucepan over low heat until butter and chocolate melt, stirring frequently. Cool to 105 F to 115 F. Sprinkle yeast and sugar over warm water in small bowl; stir to dissolve. Let stand until foamy, 10 minutes. Mix all-purpose, rye and whole wheat flours in medium bowl. Measure 2 cups flour mixture into large bowl of heavy electric mixer fitted with paddle. Add bran, caraway, salt, coffee, shallot and fennel. Blend in vinegar and yeast mixtures on low speed until smooth. Increase speed to medium and mix 5 minutes to develop gluten. Decrease speed to low and stir in enough remaining flour mixture 1/2 cup at a time to form dough that pulls away from sides of bowl. Knead dough on floured surface until just smooth and elastic, about 3 minutes, kneading in additional all-purpose flour if very stick; dough will be slightly tacky. Grease large bowl. Add dough, turning to coat entire surface. cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour. Sprinkle 2 baking sheets with cornmeal. Gently knead dough on lightly floured surface until deflated. Cut in half. Knead each piece into round. Place on prepared sheets. cover with waxed paper or towel. Let rise until doubled in volume, about 45 minutes. Preheat oven to 350 F. Slash X into of loaves, using serrated knife. Bake until well browned and loaves sound hollow when tapped on bottom, abut 50 minutes. Immediately transfer to racks. Cool completely before slicing. Yields 2 servings
Apricot Pistachio Fruitcakes
Ingredients & Directions 3 c Sugar 2 c Water 1 c Plus 10 tablespoons bourbon 2 c Chopped dried peaches 1 c Golden raisins 1 c Chopped dried pears 1 c Chopped dried pineapple 1 1/2 c Unsalted shelled pistachios; -coarsely chopped 1 c Sweetened shredded coconut 1 c Finely ground almonds 1 1/2 c Unbleached all purpose flour 1 1/4 ts Ground nutmeg 1/8 ts Ground cinnamon 1/4 ts Salt 1/4 ts Baking soda 6 tb Buttermilk 1/4 c Fresh orange juice 1/2 c (1 stick) unsalted butter; -room temperature 1 tb Grated lemon peel 4 lg Eggs; room temperature 1/4 c Peach preserves Because the more traditional dark fruitcakes aren’t really to her liking, senior editor Sarah Belk created this one, filled with her favorite nuts and dried fruits. To make these gifts even more festive, she suggest decorating the glazed cakes with additional dried fruits and nuts. Combine 2 cups sugar and 2 cups water in heavy medium saucepan. Stir over low heat until sugar dissolves, Increase heat and bring to boil. Cool syrup completely. Add 1 cup bourbon, peaches, raisins, pears and pineapple to syrup and toss. Let stand 2 hours at room temperature. Preheat oven to 300F. Butter two 9x5x3-inch loaf pans. Line with parchment; butter parchment. Drain fruit thoroughly. Mix pistachios, coconut, almonds and 3/4 cup flour in large bowl. Add fruit mixture and toss. Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and baking soda in medium bowl. Whisk 6 tablespoons bourbon, buttermilk and orange juice in small bowl. Using electric mixer, cream butter, remaining 1 cup sugar and lemon peel in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Stir in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Fold in fruit mixture. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 1 1/2 hours. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks; peel off paper. Turn cakes right side up. Mix remaining 4 tablespoons bourbon with peach preserves in small bowl. Brush mixture over top and sides of warm cakes. Cool completely. Wrap tightly and store in cool dark place at least 2 days and up to 1 month. Makes 2 fruitcakes Bon App?it December 1992 Yields 1 Servings
