Pizza Bread2
Ingredients & Directions 1 1/2 c Pizza sauce 3 tb Olive oil 3/4 ts Salt 1 ts Dried oregano 2 c Whole wheat flour 2 c Bread flour 2 ts Yeast 2/3 c Mozzarella cheese; grated -(optional) 2/3 c Mushrooms; chopped -(optional) 2/3 c Pepperoni; diced (optional) 1/4 c Sun-dried tomatoes; -(optional) Add one or two of the optional ingredients after the first kneading period when the dough has formed a smooth ball. Maked a 1.5 pound loaf. Yields 10 Servings
Wheat-germ Carrot Cake
Ingredients & Directions 1 1/2 c Cooking oil 2 c Packed brown sugar 4 Eggs 1 tb Grated orange peel 1 1/2 ts Vanilla extract 3 c Grated carrots 1 1/2 c Wheat germ 2 c Flour 3 ts Baking powder 1 1/2 ts Salt 1 1/2 ts Cinnamon 3/4 ts Nutmeg 1 c Raisins 3/4 c Chopped pecans From: morrissey@stsci.edu (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT Here are some carrot recipes i have gathered from the net lately. Enjoy! Beat together oil, brown sugar and eggs. Mix in orange peel, vanilla and carrots. In separate bowl, combine wheat germ, flour, baking powder, salt, cinnamon and nutmeg. Stir into carrot mixture. Add raisins and pecans. Turn into greased and floured 10-inch bundt pan. Bake in 350 F oven 60 – 70 minutes, or until cake passes the toothpick test. Cool in pan 10 minutes. Remove to cake rack to finish cooling. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Pesto Avocado Torta
Ingredients & Directions 2 pk (8-oz) cream cheese; -softened 2 c Butter; softened 2 Avocados French bread Pesto 1 c Fresh spinach 1/2 c Fresh basil leaves 1/3 c Grated parmesan cheese 1/3 c Olive oil 1/4 c Pine nuts 1 Clove garlic; crushed From: arielle@taronga.com (Stephanie da Silva) (COLLECTION) Date: Thu, 22 Jul 1993 18:23:06 GMT Prepare pesto. Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1-1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon aonother 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight. Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread. Pesto: Blend all ingredients in blender or food processor until smooth. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Biscuit Baking Mix Recipes: Quick Pancakes; Quick Waffles
Ingredients & Directions QUICK PANCAKES 2 c Biscuit baking mix 1 c Milk 2 Eggs BERRY PANCAKES 2 c Biscuit baking mix 3/4 c Milk 1/2 c Berries and juice 1 Egg QUICK WAFFLES 2 c Biscuit baking mix 2 tb Veggie oil 1 Egg 1 1/3 c Milk Combine ngrediet n a blender, food processor, bowl, or shaker container and beat until smooth. To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medim hat until bubbles form on the top. Flip and cook until the pancake is golden brown. Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk. BERRY PANCAKES: Combine ingredients and cook as for quick pancakes. Top with butter and syrup. QUICK WAFFLES: Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping. Yields 4 Servings
Dill Dip In Rye Bread
Ingredients & Directions 1 c Mayonnaise 1 c Sour Cream 2 tb Dill weed 2 tb Onion Flakes 2 tb Parsley Flakes Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the ‘bowl’. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain ‘store bought’ rye, the round loaves and with my own home made rye. Yields 20 Servings
Fudge Frosting
Ingredients & Directions 4 oz Unsweetened baking -chocolate; melted and -cooled 6 oz Evaporated milk 1 c Sugar Make this in blender only. Blend milk and sugar on high speed for 2 seconds. Add chocolate and mix at high speed for 1 1/2 minutes or until blender sound changes. Let set room temperature for 30 minutes then cover and set another hour. This helps the texture to become more spreadable. NOTES : Makes 1 3/4 cups frosting, enough to frost a 9 inch layer cake Yields 12 Servings
Coffee Orange Fudge Cake
Ingredients & Directions 1 pk German chocolate cake mix 8 oz Sour cream 1/2 c Cooking oil 1/2 c Water 4 Eggs 4 oz Chocolate fudge pudding inst 1/4 c Coffee liqueur 2 tb Orange peel 1 ts Cinnamon 12 oz Semi-sweet chocolate chips Confectioners sugar (opt) Grease and flour a 10 inch fluted tube pan. In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel, and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides constantly. Beat on medium speed for 4 minutes. Add chocolate chips. Pour into prepared pan. Bake in a 350~F. oven for 50-60 minutes or until tested done. Cool on wire rack. Dust with confectioners’ sugar if desired. Yields 12 Servings
