Squaw Bread
Ingredients & Directions 2 c Water 2 1/2 c Unbleached all-purpose flour 1/3 c Oil 3 c Whole wheat flour 1/4 c Honey 1 1/2 c Rye flour 1/4 c Raisins 1/2 c Powdered instant nonfat milk 5 tb Brown sugar 2 1/2 ts Salt 2 pk Dry yeast Cornmeal 1/4 c Warm water Melted butter Combine water, oil, honey, raisins and 4 T brown sugar in blender, liquefy. Soften yeast in warm water w/remaining 1 T brown sugar. Sift together 1 cup all-purpose flour, 2 c wheat flour, 1c rye flour, powdered milk and salt in large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10 – 12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour). Bake at 375 F 30 – 35 minutes. Brush w/melted butter and cool on racks. (Created by: M. Martell) Yields 6 servings
Sidney's Cornbread
Ingredients & Directions 1/2 c Sifted flour 1 1/2 c Yellow cornmeal 1 ts Salt 2 ts Sugar 3 ts Baking powder 3 Eggs, beaten lightly 1 c Milk 1/4 c Cream 1/2 c Butter, melted Sift the dry ingredients together in a bowl. Add the eggs and milk and beat with a spoon until the mixture is just moist. Beat in the cream and melted butter. (Do not overbeat.) Pour the batter into an 8 1/2 x 11-inch buttered pan. Bake at 400-degrees for 15 to 20 minutes. Yield: approximately 12 pieces. [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Yields 6 Servings
Chicken Pot Pie #3
Ingredients & Directions 1 Whole chicken; (2-3 lbs), -reserve 1/4 cup juice 2 cn Veg-All (1 can drained) 1 Stick butter 1 cn Cream of Chicken 1 cn Chicken Broth 1 c Bisquick 1 c Milk From: Tina Rogers CAJUNT@UGA.CC.UGA.EDU Date: Sat, 27 Jul 1996 08:26:50 EDT Cook chicken, cool and debone. Place meat in bottom of baking dish and spread Veg-All over chicken. Heat butter and cream of chicken; add can of chicken broth and juice, mix well. Pour over chicken and vegetables. Mix bisquick and milk; pour over top. Bake at 425′ until golden brown. EAT-L Digest 26 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 4 Servings
Health Grain Bread
Ingredients & Directions 3/4 c Water 1 1/2 c Bread Flour 1/4 c Whole-Wheat Flour 2 ts Nonfat Dried Milk 1 ts Salt 2 ts Honey 1 tb Applesauce 1/4 c Grated or chopped carrots 1/4 c Raisins 1/4 c Sunflower seeds 1/4 c Bran flakes 1 tb Wheat germ 2 ts Yeast This recipe can be used in the regular, rapid or delayed time bake cycles. ~FOR 1-LB. LOAF Yields 1 Servings
Pumpkin Cheese Tart
Ingredients & Directions -CRUST- 1/3 c Rolled oats 3 tb Margarine or butter melted 1 c Crushed gingersnaps (20) 1/4 ts Cinnamon -CREAM CHEESE FILLING- 2 pk 8 oz ea lofat cream cheese 1 tb Flour 1/2 ts Vanilla 1 Egg 1/3 c Sugar 2 tb Skim milk -PUMPKIN FILLING- 1 c Canned pumpkin 1/2 ts Pumpkin pie spice 1/3 c Firmly packed brown sugar 1/4 c Skim milk CARAMEL SAUCE 1/2 c Firmly packed brown sugar 1 tb Margarine or butter 1/4 c Corn syrup 1/4 ts Vanilla 2 tb Water 1. Heat oven to 375F. Spray a 10″ tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. 2. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside. 3. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. 4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator. Makes 10-12 servings. Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290 Yields 10 servings
Banana Bread Pudding With Rum Sauce
Ingredients & Directions 1/3 c Raisins or currants 4 lg Eggs 2 tb Plus 1/4 cup dark rum, 1 ts Vanilla extrtact -divided 8 oz Firm white bread slices, 2 tb Butter (1/4 stick) -crusts trimmed and each 3 Bananas, peeled, halved Slice cut into 3 strips -crosswise, then lengthwise 1/2 c Chopped toasted pecans 5 tb Sugar, divided -(about 2 ounces) 2 c Whipping cream Rum Sauce Combine the raisins with the 2 tablespoons of rum in a small bowl. Let stand for 20 minutes. Melt the butter over medium heat in a heavy large skillet. Add the bananas and 2 tablespoons of sugar; cook until the bananas are tender, about 2 minutes per side. Remove the pan from the heat. Combine the whipping cream, eggs, vanilla extract and the remaining 1/4 cup of rum and 3 tablespoons of sugar in a medium bowl. Whisk to blend. Preheat the oven to 350F. Butter a 9x5x3-inch loaf pan. Arrange 1/3 of the bread strips crosswise in the bottom of the prepared pan. Arrange 6 banana slices atop the bread. Sprinkle with half of the raisins and half of the pecans. Arrange 1/3 of the bread strips crosswise on top of the bananas. Pour half of the egg mixture over the bread strips. Arrange the remaining 6 banana slices on top of the bread. Sprinkle with the remaining raisins and pecans. Arrange the remaining bread strips crosswise atop the bananas. Pour the remaining egg mixture over the bread strips. Press gently on the top layer to compact. Let stand for 15 minutes. Bake the bread pudding for about 45 minutes or until the top is puffed and golden anda knife inserted into the center comes out clean. Transfer to a rack and cool slightly. Cut the bread pudding into slices and arrange on dessert plates. Drizzle with warm Rum Sauce and serve. Makes 6 to 8 servings. RUM SAUCE: 1/4 cup unsalted butter (1/2 stick) 1/2 cup whipping cream 1/2 cup packed dark brown sugar Salt 2 Tbl dark rum Melt the butter over high heat in a heavy medium saucepan. Add the cream, sugar and a pinch of salt. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and stir in the rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.) [Reservations for Two; Jinx & Jefferson Morgan] [ Yields 6 servings
Pueblo Indian Bread Pudding
Ingredients & Directions 8 sl White bread, toasted torn in -pieces 1/2 c Raisins 1 tb Ground cinnamon 1 ts Ground nutmeg 1 c Sugar 1 1/2 c Hot water 4 oz Shredded natural cheese, -cheddar In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup evenly over toast mixture. Toss to moisten. Turn half the mixture into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top with remaining toast mixture. Bake uncovered in 325 oven for 20 minutes . Serve warm. Serves 6 Yields 6 Servings
