Lahsooni Naan (baked Flatbread With Garlic)
Ingredients & Directions 4 c Unbleached all-purpose flour 2 ts Baking soda 1 ts Cream of tartar 1/4 ts Sea salt 1/2 c Water 1 tb Egg replacer 1 c Soymilk or lowfat milk 2 tb Canola oil 1/4 c Olive oil or melted ghee 2 Garlic cloves; minced Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes. Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Yields 12 Servings
Chewy Ginger Christmas Cookies
Ingredients & Directions 2 c Sugar 1 c Molasses 1 c Crisco 2 Eggs 2 ts Soda 4 c Flour 2 ts Ginger 2 ts Cinnamon 1 ts Cloves 1/2 ts Salt Mix well by hand and add: Mix all together (by hand – not mixer). Roll into balls the size of a small walnut, then roll into red and green colored sugar. Bake at 350 degrees for about 9 minutes. The cookies will look not quite done, but not baking them until hard makes them chewy. The cookies will sink down and have cracks in them. Yields 1 Servings
Cocoa-coconut Snackin' Cake
Ingredients & Directions 1/4 c Butter or margarine; melted 1/3 c Hershey’s Cocoa 8 oz Dairy sour cream 1 1/4 c All-purpose flour 1 c Sugar 3/4 ts Baking soda 1/4 ts Salt 2 Eggs; slightly beaten 1 c Mounds Sweetened Coconut — Flakes 1/2 c Chopped nuts Powdered sugar (optional) Heat oven to 350?F. Grease 9-inch square baking pan. In small bowl, combine butter and cocoa; stir in sour cream. In large bowl, stir together flour, sugar, baking soda and salt. Add cocoa mixture and eggs; stir until dry ingredients are moistened. Stir in coconut and nuts. Spread batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sift powdered sugar over top, if desired. 9 to 12 servings. [Hershey’s is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal- Yields 9 Servings
Swedish Flatbread (bakestone Recipes)
Ingredients & Directions 8 oz Ground wholemeal flour 8 oz Rye or barley flour 1 ts Salt 8 fl Lukewarm water* *You may need as much as 12 fl total. — Blend the flours together with the salt. Mix in sufficient water to bind together into a dough ~- the quantity will depend on the types of flour used. — Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it. Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. — Cool on a wire tray. When cold, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.) Yields 8 Servings
Oatcakes (old Recipe)
Ingredients & Directions 1 lb Scotch or Irish oatmeal; -and a little extra 3/4 ts Salt 1/2 ts Baking soda 2 tb Butter melted 1 c Hot water From: diane DIANELM@UGA.CC.UGA.EDU Date: Thu, 25 Jul 1996 16:00:52 EDT NOTE: For this recipe, you must use the Scotch or Irish oatmeal, not the regular rolled oats commonly found in the grocery store. Mix 1 pound of the oatmeal, salt and soda and add the melted butter and hot water. Blend with wooden spoon until the dough is moist and will hold together. Sprinkle a board with a little oatmeal and roll out the dough into thin round cakes, about 8 inches in diameter. Dust tops of these with a little oatmeal and cut each cake into 8 small triangles. Bake on a hot griddle dusted with oatmeal, turning the cakes several times to cook them on both sides. They should be very crisp. They may be baked in the oven, but are better if made the old fashioned way. Arrange on ungreased cookie sheet and bake in preheated 350 F oven for 20 minutes turning several times as they cook. Serve hot with butter and jam. Makes about 9 dozen. EAT-L Digest 24 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 100 Servings
St Basil's Bread (bread Machine)
Ingredients & Directions 3/4 c Milk 2 Whole eggs 4 tb Butter or margarine 1/2 ts Lemon peel; grated * 3 c Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Salt 1/2 c Sugar 2 ts Yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from “Kay L. Hitchcock” HITCHCOC_K@popmail.firn.edu to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. Russell Fletcher cccewbauthor@bigfoot.com Yields 10 Servings
Peach Melba Bread Pudding
Ingredients & Directions 16 oz Peach halves in juice 4 c Bread cubes 1/2 c Raisins 1 1/4 c Skim milk 1 c Egg Beaters? 99% egg -substitute 1/2 c Sugar 2 tb Margarine; melted 1 ts Vanilla extract 1/4 ts Cinnamon 1/2 c Raspberry jam; warmed Drain peaches & reserve 1/4 cup juice. Chop peaches. In a greased 13 x 9 baking dish, combine bread cubes, raisins & chopped peaches. Blend milk, Egg Beaters, sugar, margarine, vanilla, cinnamon & reserved peach juice. Pour over bread mixture. Bake at 350F for 45-50 minutes or until knife inserted in the center comes out clean. Serve pudding warm & topped with warmed raspberry jam. (Raspberry syrup can be substituted for the jam). Yields 8 servings
