Raised Sesame Seed Biscuits
Ingredients & Directions 1 pk Active dry yeast 2 tb Warm; (110 f) water 3/4 c Buttermilk 2 c All-purpose flour 2 tb Sugar 1/2 ts Salt 1/2 c Butter or margarine 1 lg Egg white 1/2 c Sesame seed In a bowl, dissolve yeast in water, about 5 minutes. Stir in buttermilk. In a large bowl, combine flour, sugar, and salt. With a pastry blender, cut in but- ter until fine crumbs form. Stir in but- termilk mixture; gather into a ball. On a lightly floured board, knead dough until smooth, about 15 turns. Re- flour board and pat dough into a 6- inch square. Cut into 9 equal pieces. In a small bowl, beat white to blend. Dip top and bottom of each biscuit in white, then in sesame, to coat. Place slightly apart in a buttered 9-inch- square baking pan. Cover; let rise in a warm place until double, about 45 minutes. Bake in a 425F oven until deep golden, 18 to 20 minutes. Cool on a rack at least 15 minutes. Makes 9. Per biscuit: 214 cal. (41 percent from fat); 5.2 g protein; 9.8 g fat (4.7g sat.); 26 g carbo.; 219 mg sodium; 19 mg choL Scanned and formatted from Sunset Magazine by Miriam Podcameni Posvolsky Yields 1 Servings
Lemon Poppy Seed Sweet Bread Abm
Ingredients & Directions 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Yields 8 Servings
Chocolate Chip – Pop't Wheat Cookies
Ingredients & Directions 1 c Shortening 3/4 c Honey 1 ts Vanilla 1 ts Soda (in 1 teaspoon water) 2 c Unsifted flour 2 c Pop’t wheat 2 c Oatmeal (quick) 1 ts Salt 2 Eggs (beaten) 12 oz Choclate chips Beat together; shortening, sugar, honey, eggs, and vanilla until creamy. Add salt and flour. Add soda mixture. Fold in oatmeal, chocolate chips and pop’t wheat (last). Drop with teaspoon on lightly greased cookie sheet or chill dough and roll in balls. Bake 10 minutes at 350 degrees. MARGIE’S NOTE: Pop’t wheat can be bought at most bakery supply houses, but it is easier and usually less expensive to buy the cereal from your local grocery store. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Yields 60 servings
Grape-nuts Bread #3
Ingredients & Directions 1 1/2 LB. LOAF 1 1/2 ts Active dry yeast 1 tb Dough enhancer – optional 1/2 c Grape-Nuts cereal 1 1/2 tb Dry milk 3 tb Sugar 1 1/2 ts Salt 1 1/4 c Whole-wheat flour 1 1/2 c Bread flour 1 1/2 tb Butter 9 oz Warm milk 1 LB LOAF 1 ts Active dry yeast 2 ts Dough enhancer – optional 1/4 c Grape-Nuts Cereal 1 tb Dry milk 2 tb Sugar 1 ts Salt 3/4 c Whole-wheat flour 1 c Bread flour 1 tb Butter 3/4 c Warm water SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. Take one of your favorite breakfast cereals and make bread with it. It comes out with a wonderful nutty taste and great crunchy texture. Have it for breakfast along iwth your bowl of Grape-Nuts. NOTE: For Panasonic/National machines, use 2 tsp. of yeast for the 1 1/2 lb. loaf. Follow manufacturers directions on loading your machine. NUTRITIONAL INFORMATION: For 1 1/2 lb. loaf – total calories 1800, total protein 56 gm, total carbohydrates 345 gm, total fat 24 gm, total saturated fat 12 gm, total cholesterol 48 mg, total sodium 3593 mg, total fibre 28 gm, calories from fat 12%… For 1 lb. loaf – total calories 1130, total protein 35 gm, total carbohydrates 215 gm, total fat 15 gm, total saturated fat 8 gm, total cholesterol 32 mg, total sodium 2338 mg, total fibre 17 gm, calories from fat 12%. Yields 1 Loaf
Harvest Cookies
Ingredients & Directions 1/3 c Vegetable Oil 1 lg Egg 1 c Squash, cooked, mashed 1 1/2 c Unbleached White Flour 1/2 ts Baking Powder 1 ts Nutmeg 1/2 ts Cinnamon 1 1/2 c Dates, finely chopped Beat together oil, egg, and sqash. Add flour, baking powder and spices. Beat well; stir in dates. Drop batter by small teaspoonfuls onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until firm to the touch. Cool on wire racks. From Yields 36 Servings
Fudge Candy
Ingredients & Directions 13 oz Evaporated skim milk 3 tb Cocoa 1/4 c Margarine, imitation 1 tb Sugar substitute 1 ds Salt 1 ts Vanilla extract 2 1/2 c Corn flake crumbs 1/4 c Nuts; finely chopped Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices. Yield: 64 slices Exchanges 2 slices: 1/2 bread, 1/2 fat Yields 32 Servings
Milk Chocolate Florentine Cookies
Ingredients & Directions 2/3 c Butter or margarine 2 c Quick oats, uncooked 1 c Sugar 2/3 c All-purpose flour 1/4 c Corn syrup 1/4 c Milk 1 ts Vanilla extract 1/4 ts Salt 1 pk NESTLE Toll House milk -chocolate morsels (11.5 oz) Preheat oven to 375’F. Melt butter in medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies. Melt Nestle Toll House milk chocolate morsels over hot (not boiling) water; stir until smooth. Spread chocolate on flat side of half the cookies. Top with remaining cookies. Makes 3 1/2 dozen sandwich cookies. Yields 42 Servings
