Strawberry Bread Bowl
Ingredients & Directions 16 sl White bread, low calorie; -crusts removed 4 c Fresh strawberries; chopped 1/2 c Orange juice, unsweetened Line sides and bottom of 1 1/2 qt. round bowl with 12 over-lapping slices of bread. Puree 1 c berries with orand juice and 3 packets Equal. Add remaining berries. Stir in remaining Equal. Pour into bread-lined bowl. Top with reamaining 4 slices of bread. Lay plate over bread and place 3-4 pound weight (such as a large can of tomatoes) on top. Refrigerate overnight. To serve: remove weight, unmold onto plate and slice to serve. Makes 8 servings, 1 slice per serving. diabetic exchanges: 1 fruit, 1 starch, 1/2 fat Yields 8 Servings
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
Whole Grain Batter Bread
Ingredients & Directions 1 1/2 c Warm water 1 pk Active yeast 1/4 c Honey or syrup 2 tb Unrefined vegetable oil 1/4 ts Sea salt (optional) 2 Egg whites; beaten lightly 2 c AM Whole Wheat Flour 1 c AM Oat Bran 1/2 c Chopped nuts (optional) Sprinkle yeast on top of water. Let set a minute and then stir to dissolve. Add honey, oil, salt, egg whites. Stir in flour and beat 1 or 2 minutes by hand to develop gluten. Stir in bran and nuts. Spoon into well-oiled 9″ x 15″ loaf pan. Set in warm place. Let rise until doubled in size. Bake in preheated 375 F. oven for 25 to 35 minutes or until done. Cool before cutting. Loaf will be flat on top because of the oat bran. Yields 1 loaf
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
Fudge Cookies
Ingredients & Directions 1 pk Brownie mix 2 Eggs 4 ts Butter 2/3 -(up to) 1 c Nuts or coconut Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: morrissey@stsci.edu (Janet “Mostly Harmless” Morrissey) Combine butter and brownie mix. Add eggs and stir with fork. Add nuts or coconut and stir. Drop by teaspoon onto greased cookie sheet. Bake at 350 for 10 to 12 minutes. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Chorizo Bread
Ingredients & Directions 5 1/2 oz Chorizo 3 c Flour (not self-rising) 3 tb Grated parmesan cheese 2 tb Brown sugar-packed 4 1/2 ts Baking powder 1 ts Fennel or caraway seeds 1/2 ts Salt 1/4 ts Baking soda 1 3 oz. cream cheese softened 1 8 oz. cream cheese softened 1 c Milk 2 Eggs 1/4 c Butter or Margarine, melted If necessary, remove sausage casing. Coarsely chop sausage; you should have 1 cup. Set aside. In a bowl, combine flour , Parmesan cheese, sugar, baking powder, fennel seeds, salt, and baking soda. In another bowl, beat cream cheese until smooth; then stir in milk. Add eggs, 1 at a time, beating well. Stir in butter and chorizo. Add to flour mixture, stirring just to moisten. Spoon batter into a greased 5 x 9 inch loaf pan. Bake in 375 F. oven until bread browns and begins to pull away from pan sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then turn out. Cut bread into thick slices and serve warm. Store at room temp. for 1 day. Freeze for longer storage. Thaw wrapped. Reheat uncovered in 350 F. oven. Yield: 1 loaf Yields 10 servings
Joyce's Cinnamon Raisin Bread
Ingredients & Directions -Joyce Burton 1 1/4 c Buttermilk 2 tb Sugar 2 tb Canola oil* 1 ts Salt 1 tb Cinnamon 2 c Whole wheat flour 1 1/2 c Bread flour 1 tb Vital gluten 2 ts Red Star Active Yeast 1 c Raisins; floured *I may have used only 1 tablespoon of the oil (can’t remember). Since I like a lighter crust, I made this in my Zoji on the “Basic White Bread” setting with baking degree set on “Light,” instead of on the “Raisin Bread Setting.” I floured the raisins and added them 30 minutes after the kneading started. I know I had to add additional water, until the dough “looked right,” but I didn’t measure it. I may have added as much as one-fourth cup. This made a beautiful loaf….almost to the top of the pan. The next time I make it, I’ll try to remember to write down the amounts! From Yields 1 Servings
