Pita Bread Technique
Ingredients & Directions Flour Water Yeast For pita bread just use any ordinary flour, water, yeast, salt bread recipe of your choice. There is no magic recipe. Do the dough in the usual way, let it rise once. Punch it down and do a superficial kneading. Then divide the dough into lumps – the size depends on what size pita you want. A spherical blob that is about 1.5-2.0″ in diameter will satisfy most needs. Knead each blob by holding it in one hand and kneading it with the thumb of the opposite hand, always kneading into the middle of the blob until it is silky and smooth. Place kneaded blob on a lightly floured surface and roll to a 6-7 inch pancake shape. Place on lightly floured board or cookie sheet, allowing space for a bit of expansion. Cover potential pitas with a towel, then some plastic film, and let rise until a bit puffy. Gently move puffy pitas to a lightly greased cookie sheet and put cookie sheet with pitas into a hot oven (400-450 F). Watch carefully. They should puff after a short wait. Bake until just browning – you don’t want a brittle crust. It is very easy after you try it once, and the failures are wonderful bread in any case – puffed or not. ~-(Ron Parker) rbparker@prtel.com Yields 1 Servings
Green Chile Cornbread
Ingredients & Directions 2 c Cornmeal 1 ts Salt 1 tb Sugar 1/2 ts Baking soda 1 c Milk 2 Eggs, beaten 1/2 c Minced onion 1/2 c Minced pimiento 1/2 c Canned corn kernels, drained 1 Roasted green chile pepper, -about 5 oz 1 c Shredded cheddar cheese Fry bacon in skillet until crisp. Drain and reserve drippings. Crumble bacon and set aside. Combine cornmeal, salt, sugar and baking soda in large mixing bowl. Add milk and eggs, stirring until blended. Add onion, pimiento, corn, chili peppers and bacon bits and mix well. Grease 10 inch, cast iron skillet with some reserved bacon drippings. Pour half of cornmeal mixture into pan and cover with 1/2 cup cornmeal mixture. Sprinkle top with remaining 1/2 cup cheese. Bake at 350F for 35 minutes or until tester inserted in centre comes out clean. Makes 8 servings. Yields 8 Servings
Prosciutto, Munster, And Cumin Corn-bread Sandwiches
Ingredients & Directions 1 Recipe cumin corn bread; -cooled to room ; temperature 3 tb Honey mustard; (available at ; specialty foods ; shops and some ; supermarkets) 1/2 lb Thinly sliced prosciutto; -(available at ; specialty foods ; shops and ; supermarkets) 1/2 lb Thinly sliced Munster FOR CUMIN CORN BREAD 3/4 c All-purpose flour 1 c Yellow cornmeal 1 tb Sugar 1 1/2 ts Double-acting baking powder 1/2 ts Salt 1 c Milk 1 lg Egg; beaten lightly 1 tb Unsalted butter; melted and -cooled 2 ts Cuminseed Cut the corn bread in half and cut each half crosswise into 4 pieces (each about 4 by 2 inches). Halve each piece horizontally with a serrated knife and spread the bottom halves of the corn bread with some of the mustard. Layer the bottom halves with the prosciutto and the Munster, cover the sandwiches with the top halves of the corn bread, and wrap each sandwich in foil or plastic wrap. To make cumin corn bread: In a bowl stir together the flour, the cornmeal, the sugar, the baking powder, and the salt, add the milk, the egg, the butter, and the cuminseed, and stir the mixture until it is combined. Spread the batter in an even layer in a greased 8-inch-square baking pan, bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 minutes, or until it pulls away from the sides of the pan and the top is golden, and invert it onto a cutting board. Makes 8 sandwiches. Yields 1 servings
Simple One-loaf Barley Bread
Ingredients & Directions 1 c Warm water 1 pk Dry yeast 2 tb Honey 1 ts Sea salt (optional) 1 c AM Barley Flour 2 ts AM Canola Oil 2 c AM Oat Flour Mix first five ingredients together and let stand 10 minutes. Stir down and let stand 15 minutes. Add oil and flour. Knead for 3 minutes. Shape into a loaf. Let rise in pan until double in size. Bake at 350 F. for 45 minutes or until toothpick inserted in the center comes out clean. This bread is somewhat flat, but it is very tasty. Yields 1 loaf
Grilled Angel Food Cake With Nectarines & Blu
Ingredients & Directions 6 Ripe nectarines Juice of 1/2 a lemon 3 tb Powdered sugar 6 sl Angel food cake Grated zest of 1 lemon 1 pt Fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber. VT July, 1993 Yields 6 servings
Old Fashioned Lemon Pudding Cake
Ingredients & Directions 3 Eggs; separated 1/4 c Flour 1 c Sugar 1 c Milk 1/4 ts Salt 1/4 c Lemon juice Beat egg whites until stiff, but not dry. Set aside. In medium bowl, combine sugar, flour and salt. In small bowl, beat egg yolks. Stir in milk and lemon juice. Add to flour mixture. Fold in egg whites. Pour in a 1 qt baking dish. Place in larger pan with 1 inch of water. Bake at 325 for 50 to 55 minutes. Cool about 30 minutes. Input: 02/14/93 Yields 4 Servings
Low-cholesterol Oatmeal Cookies
Ingredients & Directions 1/2 c Sunflower oil 1/3 c Whole wheat flour 2 tb Molasses 1/4 ts Salt 1 tb Honey 1/2 ts Baking soda 1 Egg white 1 ts Cinnamon 3 tb Water 1/2 ts Cloves 3/4 ts Vanilla 1/2 ts Nutmeg 2 c Rolled oats 1/2 c Walnuts 1/2 c White flour -chopped Preheat oven to 350. Cream oil and molasses and honey. Mix in egg white, water and vanilla. Add dry ingredients. Do not over-mix. Drop by teaspoons on greased cookie sheet. Bake at 350 for 8-10 minutes or until brown. Yields 30 servings
