Mincemeat Oatmeal Cookies
Ingredients & Directions 1 1/2 c Brown sugar 1 c Shortening 2 Egg; well beaten 3 c Flour 2 tb Sweetened condensed milk 2 c Rolled oats 1/2 ts Salt 1/4 c Molasses 1 1/4 c Mincemeat 2 tb ;Water 4 ts Baking powder Cream shortening and sugar. Add eggs, molasses, milk, water, and mince- meat. Sift flour, measure, and sift with salt and baking powder. Add rolled oats. Combine with first mixture. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) 15- 20 minutes. Yields 45 Cookies
Great Bread Spreads
Ingredients & Directions BETTER BUTTER Mix an equal amount of -butter and olive oil or -canola oil in a blender. -Store in refrigerator. This -butter substitute has 50% -less cholesterol and 50% -less saturated fat than -solid dairy butter INSTANT APRICOT BUTTER In blender, combine equal -amount of dried apricots -with water. Process till -smooth. -INSTANT PRUNE SPREAD- In blender, combine about -1/4 cup apple juice or -orange juice with handful -of pitted prunes. (Wonder- -ful topping for breads, -waffles, pancakes. AVOCADO SPREAD Lightly mash 1 avocado with – 1 big spoonful of salsa -for quick and colorful -topping, perfect for -Mexican cornbread. GARLIC AND HERB SPREAD 1/2 lb Firm tofu 1 Garlic clove (1 to 2); -pressed 2 ts Soy sauce 1/4 ts Dried basil 1/4 ts Dried oregano 1/4 ts Dried chives Blend tofu, garlic, and soy -sauce in blender; place in -bowl and stir in herbs. -Great with thinly sliced -raw veggies on savory -breads. OLIVADO SPREAD 2 1/2 tb Olive oil 2 Garlic cloves; pressed 1 1/2 c Black pitted olives Pinch each of dried oregano, -basil, rosemary and thyme In blender, blend olive oil -and garlic till smooth and -creamy. Add olives and -herbs and blend just until -spreadable. Serve with -herbed breads. -NUT BUTTERS- Many nut butters are now -available, including -peanut, almond, sesame -seed, cashew, pistachio, -and sunflower. These are -simple, high-protein -spreads that combine well -with many whole grain, -nutty, or sweet breads. See above. Just a tablespoon of nut butter on a slice of whole grain bread is a nutritious breakfast for the road. Yields 1 Recipe
Pita Bread #4
Ingredients & Directions 1 c Lukewarm water (105 to 115 -deg) 1 pk Active dry yeast 1 tb Sugar 1 ts Salt 1 ts Cooking oil 2 3/4 c All purpose flour; about -WHOLE WHEAT PITA BREAD- 1 c Whole wheat flour -substituted for 1 cup flour From: Tats Torres pain@EMILE.COM.PH Date: Tue, 23 Jul 1996 17:38:29 EST a large bowl mix well water, yeast and sugar; let stand 5 mins or until bubbly. Stir in salt and oil. Gradually stir in 2 cups flour or enough to make a stiff dough. Form the dough and lightly floured the surface. Knead about 10 mins or until smooth & elastic. Place in lightly greased bowl. Turn to grease the top. Cover and let rise for one hour or until double in bulk. Turn out lightly floured surface. Cut in 8 equal pieces. Roll each in ball. Then flatten with fingers to 4″ round. Let rest for 5-10 mins. Roll each to 6″ round and about 1/4 ” thick Place on heavily floured paper. or board . Cover with wax paper & a light towel. Let rise in a warm place for 30 mins. or until dough look smooth and slightly raised. meanwhile place clean, unglazed 6″ red clay tile or a large heavy baking sheet in the middle of the lowest oven rack. leaving at least 3″ between tin or sheet & oven walls. Preheat oven up to 500 degrees, After 20 mins. pre-heating, carefully transfer risen rounds, floured side down (be sure not to tear) with a thin wooden paddle (Similar to pizza paddle, you can also use or a very wide spatula or even a cardboard as substitute to this) one at a time to the hot tile or tin. (Be sure that the round is completely supported otherwise a tear in the dough may result, do not let hang of the sides). Bake for 4 to 5 mins or until loaves balloon up and are very lightly browned. Remove from oven, place on wax paper. Cover with wax paper or a towel (loaves will soften from their oven steam as they cool. Cool then press down to flatten. Store in plastic bags. To serve, slit at the edge & open to make pocket or cut crosswise in half and pull open to make two pockets. The red clay tiles produces a puffier bread with larger pockets. makes 8 per pita 167 calories, 34 grams carbohydrates, 1 gram fat and 0 mg of cholesterol Whole wheat Pita Bread: Subst1 cup whole wheat flour for 1 cup flour. Proceed as above recipie. EAT-L Digest 22 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Hot Fudge Sundae Cake 2
Ingredients & Directions 1/2 c Water 1/4 ts Salt 1/4 c Margarine or butter 1/4 ts Cinnamon 1 c Flour 1/4 c Buttermilk* 3/4 c Sugar 1/2 ts Vanilla 3 tb Unsweetened cocoa 1 Egg 1/2 ts Baking soda 1 c Low or no fat hot fudge sauc Heat oven to 350. Spray 9″ square pan with nonstick cooking spray. In small saucepan, heat water and margarine until margarine melts; set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking soda, salt and cinnamon; mix well. Add water mixture, buttermilk, vanilla and egg. Beat at low speed until moistened; beat 2 minutes at medium speed. Pour into spray coated pan. Bake at 350 15-25 minutes until toothpick inserted in center comes out clean. Meanshile, heat fudge sauce as diredcted on container, spread on hot cake. Bake an aditional 10 minutes. Cool 10-15 minutes, serve warm. If desired, garnish with light whipped topping and maraschino cherries. Per serving: 190 cal., 3g pro., 34g carb., 1g fiber, 5g fat, 18mg chol., 180mg sod., 45mg pot., 1 starch, 1 fruit and 1 fat exchanges. Fast and Healthy Jan/Feb 95 Yields 12 servings
Quick Sugar And Cinnamon Coffee Cake
Ingredients & Directions 1 1/2 c Sifted cake flour 1/4 ts Salt 2 ts Baking powder 2/3 c Sugar 1/4 c Melted shortening 1 Egg 1/2 c Milk 1/2 ts Vanilla Topping: 4 tb Melted butter 1/4 c Sugar 1/2 ts Cinnamon Sift dry ingredients together. Add remaining ingredients. Beat altogether in mixing bowl on #3 speed about 2 minutes. Scrape sides & bottom of bowl while beating. Pour batter into 8″ square baking pan or deep 9″ layer cake pan. Bake 350 for 25 minutes. Remove from oven & put on topping. Topping: Brush warm cake with butter. Mix sugar & cinnamon together. Sprinkle over top. Return cake to oven & bake 5 minutes longer. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
100% Whole Wheat Bread (abm)
Ingredients & Directions 1 1/8 c Water 1 1/2 t Salt 3 c Whole Wheat Flour 2 t Active Dry Yeast 3 T Sugar This is pretty heavy bread, but I like it that way. For a better raise, try adding 1/3 cup of gluten, and you may need a bit more water, then. Use Whole Wheat mode. Timer ok. Note: Whole wheat varies greatly in how much water it absorbs. The amounts of water shown are the ones that work for me. Check on the dough after the first few minutes of kneading. If it is too thin, add flour, 1 T at the time. If the dough is too dry and does not form a smooth ball, add water, 1 T at the time. Since bread machines can handle relatively moist do, it is better to err on the moist side (which will result in heavier bread, if it is much too much). Yields 1 servings
Cornell Bread
Ingredients & Directions 1 pk Yeast 3 c Bread flour 3 tb Soy flour 3 tb Nonfat dry milk powder 3 tb Wheat germ 1 ts Salt 2 tb Honey 2 tb Butter 1 Egg 1 c Plus 2 T warm water Add all ingredients in the order listed, select white bread, and press “Start”. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. From Yields 2 Loaves
