Mom's Oatmeal Bread (leyendecker)
Ingredients & Directions 2 pk Dry yeast 1 c Warm water 1 1/2 c Boiling water 1 c Old-fashioned oatmeal 1/2 c Light molasses 2/3 c Shortening 1 tb Salt 2 Beaten eggs 6 1/2 c Sifted flour (part whole -wheat if preferred) 1 Egg white 1 tb Water Additional oatmeal From Mrs. Ruben Leyendecker 1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make a soft dough. 2. Turn out onto lightly floured surface, cover and let rest 10 minutes. Knead until smooth, about 10 minutes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased 8-1/2×4-1/2×2-1/2″ loaf pans with 2 tablespoons of rolled oats in each pan. 3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350’F. for 40-50 minutes. Cover with foil or brown paper after baking 15 minutes if tops are getting too brown. Yields 2 Servings
Butternut Cake
Ingredients & Directions 2 x Sticks Butter 1/4 ts Salt 3 c Sifted Flour 8 oz Cream Cheese 1 ts Baking Soda 1 x Stick Butter 3 ea Eggs 1 x Box Powdered Sugar 2 c Sugar 2 ts Butternut Flavoring 1 c Buttermilk 1 c Chopped Nuts 3 ts Butternut Flavoring Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of butter. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. teaspoons flavoring. Add nuts. Spread on cooled cake. Yields 12 servings
Cornbread Taco Bake #1
Ingredients & Directions FILLING 1 1/2 lb Ground turkey breast; cooked 1/2 c Bell peppers; chopped 1/2 c Onions; chopped 1 pk Taco seasoning mix 1/2 c Water 2 1/2 c Frozen corn; thawed 1 cn (8-oz) tomato sauce TOPPING 1 Box (8.5-oz) corn muffin mix From: matejka@bga.com (Anita A. Matejka) Date: Tue, 6 Feb 1996 19:35:36 -0700 Recipe FROM “Quick & Easy Casseroles” I made this for our dinner tonight. It is very good, however, the next time I make it I’ll use leftover white turkey meat instead of ground turkey breast. Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, combine turkey, bell peppers, and onions in a skillet. Cook until turkey is longer pink and vegetables are tender. Add taco seasoning mix, water, corn, and tomato sauce. Pour mixture into prepared dish. Meanwhile, to prepare topping, make corn muffin mix according to package directions. Spoon corn muffin batter around edge of turkey mixture. Bake, uncovered, for 20 minutes or until corn bread is done. Per serving: 308 Calories; 9g Fat (26% calories from fat); 20g Protein; 37g Carbohydrate; 50mg Cholesterol; 667mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 8 Servings
Ethiopian Flat Bread (injera)
Ingredients & Directions 3 c Self-rising flour (750 ml) 1 T Active dry yeast (one 1/2 c Whole wheat flour (125 ml) Package) (15 ml) 1/2 c Cornmeal or masa harina (125 3 1/2 c Warm water (875 ml) Ml) Mix and let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hours. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 – 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn. It is cooked through when bubbles appear all over the top. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Finished injera will be thicker than a crepe, but thinner than a pancake. To serve, overlap a few injera on a platter and place stews on top (I think most kinds of spicy bean or veggie stews/curries would be great with this. For Ethiopian food, the spicier the better). Or lay one injera on each dinner plate, and ladle stew servings on top. Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews. I calculated that if you make 15 12-inch injeras, each would be about 120 calories, 3% CFF. Not bad. For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup. Yields 15 servings
Midget Pineapple Coffee Cakes-mix
Ingredients & Directions 2 c Bake it all mix 1 Egg 1/3 c Granulated sugar 1/3 c Milk TOPPING- 1/3 c Bake it all mix 1/3 c Brown sugar — packed 1/2 ts Ground cinnamon 1 c Pineapple tidbits — Drained Break egg into bowl and beat slightly. Add sugar and milk and mix well. Add 2 cups of Mix gradually. Beat until blended. Rub muffin cups well with shortening, or use paper liners in muffin pan. Fill 1/2 full. Make topping by combining 1/3 cup Mix, brown sugar, and cinnamon. Spread pineapple tidbits over batter. Sprinkle topping over pineapple. Bake in a 400 F. oven 15 to 20 minutes. Serve warm. Yield: 12 Pineapple coffee cakes Yields 12 Servings
Joan Mondale's Pumpkin Bread Recipe
Ingredients & Directions 1 1/2 c Sugar 1 ts Baking soda 1/4 ts Baking powder 1/2 ts Cinnamon 1 ts Ground cloves; (my husband -hates these so I leave them -out) 1/2 ts Nutmeg 3/4 ts Salt 1 2/3 c All-purpose flour; sifted 2 Eggs 1/2 c Vegetable oil 1 c Canned pumpkin 1/2 c Water Preheat oven to 350F. Sift together the sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt and sifted flour. Add the eggs, oil, pumpkin and water, mix with a mixer. The Mondale recipe recommends pouring mixture into two greased 9 by 5 loaf pans, but I prefer to use it all in a slightly bigger pan and make one big loaf. Bake for about 90 minutes; start testing with a toothpick after a little more than an hour has passed. Yields 1 Servings
Deep Chocolate Cupcakes Ww
Ingredients & Directions 6 lg Prunes 1/2 c Cocoa powder, unsweetened – pitted 1 1/2 ts Baking powder 3 lg Egg whites 1/4 ts Baking soda 1 1/2 ts Vanilla extract 1/4 ts Salt 18 tb Flour, all-purpose 1 1/2 tb Sugar, powdered 3/4 c Sugar, granulated Preheat oven to 350F. Line 12 2-3/4″ muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] Yields 12 servings
