Multigrain-sunflower Bread~ (abm)
Ingredients & Directions 1 pk Active dry yeast 1 1/2 c Bread flour 1 1/2 c Whole-wheat flour 2/3 c Oat flour 1/2 c Cornmeal 1/2 c Unprocessed bran 1 ts Salt 1/3 c Sunflower seeds 2 tb Chopped walnuts 2 tb Poppy seeds 2 tb Caraway seeds (optional) 1 c Warm water 1/3 c Warm milk 1 1/2 tb Vegetable oil 4 tb Honey 1/4 c Egg substitute Place all dry ingredients in the order listed into the bread machine. Then pour in the liquids. (Hint: Measuring the oil before the honey helps the honey slide right off the measuring spoon.) Select basic bread setting and press start. Yields: 1 loaf/10 slices. Per serving: 271 calories, 7.4g fat (24% of calories), 5g dietary fiber, 8.7g protein, 45.6g carbohydrates, no cholesterol, 231mg sodium. Yields 1 servings
Crawfish And Corn Cakes
Ingredients & Directions 2 tb Olive oi1 1 Ear of sweet corn; shucked, -corn reserved, (about 1 -cup) 1/2 lb Crawfish tails 2 tb Minced shallots 1 ts Salt; in all 8 Turns fresh ground black -pepper 2 Eggs 1 c Heavy cream 3/4 c Yellow cornmeal 1/2 c All-purpose flour 1/2 Masa flour 2 ts Baking powder 1/8 ts Cayenne pepper 3/4 c Water 3 oz Caviar 1/4 c Chopped egg yolks 1/4 c Chopped egg whites 1/4 c Minced red onions 1/4 c Capers 1 c Chive sour cream EMERIL LIVE SHOW #EMIA44 Over medium heat, in a medium saut?pan, heat the olive oil for 1 minute. Saut?the corn, crawfish, shallots, 1/2 teaspoon salt, and black pepper for 5 minutes. Stirring occasionally. Remove from heat. In a mixing bowl, whisk the eggs and cream together. Add the cornmeal, flour, masa, baking powder, remaining salt, cayenne pepper and water. A whisk until the batter is fully incorporated. Fold in the sauteed corn. Pour the remaining oil onto a paper towel folded into a 3-inch square. Grease a medium saut?pan with the oiled towel. Heat the saute pan for 1 minute over medium-high heat. Spoon a tablespoon of the batter at a time for each individual cake. Cook about 8 cakes at a time. Cook for 1 1/2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Garnish each cake with the remaining ingredients Yield: 32 cakes/1 tablespoon per cake or 2 cups of batter Yields 1 Servings
Best: Oatmeal Cookie Mix
Ingredients & Directions 4 1/2 c All-purpose flour 4 1/2 c Quick-cooking rolled oats 4 c Firmly packed brown sugar 1 tb Baking powder 1 tb Baking soda 2 ts Salt In large bowl, stir together flour, rolled oats, sugar, baking powder, baking soda and salt. Transfer to airtight container; store in cool, dry place for up to 2 months. Stir well before using. Cookie Tips: 1. Refrigerate the spoonfuls of dough on baking sheet for 15 minutes before baking to produce thick cookies. 2. Check cookies at the minimum baking time since baking times can only be approximate. It’s no problem to bake a sheet of cookies for another minute or so. 3. Store in airtight container (tin, glass or plastic); cover with plastic wrap before closing with tight lids. See Best: Oatmeal Cookies for usage recipe Yields 13 Cups
Lemon Strawberry Mousse Cake
Ingredients & Directions NUT PASTRY 1 c All-purpose flour 250 mL 1/3 c Toasted hazlenuts or -pistachio nuts; finely -chopped 75 ; mL 2 tb Granulated sugar 25 mL 1/2 c Unsalted butter; cut into -small ; pieces 125 mL 1 Egg yolk 1 1 tb Lemon juice 15 mL 2 oz Homemade or commercial -sponge cake 60 g FILLING 4 c Fresh strawberries 1 L 1 Envelope unflavoured gelatin -1 1/4 c Cold water 50 mL 4 Egg yolks 4 3/4 c Granulated sugar; divided -175 mL 3/4 c Lemon juice 175 mL 1 tb Finely grated lemon peel 15 -mL 4 oz Cream cheese 125 g 1 3/4 c Whipping cream 425 mL GARNISH Chopped toasted pistachio -nuts Sifted icing sugar Preheat oven to 375F/190C. To make pastry, in large bowl, combine flour with nuts and granulated sugar. Cut in butter until it is in tiny bits. Combine egg yolk with lemon juice. Sprinkle over flour mixture and gather dough together into a ball. Roll or press to fit bottom of 9 or 10 inch/23 or 25cm springform pan. Bake for 20 to 25 minutes, or until lightly browned. Break sponge cake into small pieces and and sprinkle on top of pastry. Reserve eight of the best strawberries for the top. Hull remaining berries. Cut about twelve even sized berries in half and arrange around edge of pan with cut side of berries pressed against the edge. Arrange remaining berries to fit inside pan with tips pointing up. To make the filling, sprinkle gelatin over cold water in a small saucepan. Allow to soften for 5 minutes. Heat gently until dissolved. In medium saucepan, beat 4 egg yolks with 1/2 cup/125 mL granulated sugar until light. Beat in lemon juice and peel. Cook, stirring constantly, until mixture thickens and just comes to the boil. Stir in dissolved gelatin. Cool. In large bowl, beat cream cheese with with remaining 1/4 cup/50 mL granulated sugar. Beat in cool lemon cream. In separate bowl, beat whipping cream until light. Fold into lemon cream. Pour over berries. Shake pan gently so lemon mixture falls between berries and top is even. Refrigerate for 3 to 4 hours, or until set. Run knife around edge of pan and remove sides. Place cake on serving platter. (Remove springform bottom only if it comes away easily.) Arrange 1 inch/2.5 cm strips of waxed paper on top of the cake, leaving spaces in between. Sprinkle spaces with pistachio nuts. Remove paper carefully. Leave hulls on reserved berries and cut in half. Arrange berries in rows along empty strips. Dust with icing sugar. Refrigerate until ready to serve. Yields 1 servings
Cheddar-olive Bread
Ingredients & Directions 3 c Cheddar; Sharp, Grated 1 c Mayonnaise 3 oz Pimento-StuffedOlives;Sliced 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. Yields 6 servings
Cheese Crispies
Ingredients & Directions 8 oz Grated cheese 1 ds Red pepper 2 c Rice krispies 1/2 ts Salt 2 Sticks margarine 2 c Plain flour Melt margarine and mix with all the rest of the ingredients. Roll into balls and flatten on ungreased baking sheet. Bake for about 12 minutes at 325 degrees. Can be frozen in airtight container. MC format by Bill Hatcher bhatcher@gc.net 23 Aug 97 Yields 12 Servings
Apple Blossom Cake
Ingredients & Directions 1 c Oil 1 ts Vanilla 3 c Flour 1 ts Almond 2 c Sugar 1/2 ts Apple pie spice 3 lg Apples, chop with peelings 1/2 ts Salt 3 Eggs 1 ts Soda 1/2 c Orange juice 1 ts Baking powder Mix well. Bake at 350 degrees for 1 hour or until done. Randy Rigg Yields 3 servings
