Suomalaisruisleipa (finnish Rye Bread)
Ingredients & Directions 1 1/2 c Beer, buttermilk, milk, or -potato water 2 tb Butter or margerine 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 1 tb Sugar 2 c Dark rye flour or light rye -flour or rye meal (rye -flour with bran) 3 1/2 To 4 cups unbleached white -flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves. Yields 6 Servings
Hershey's 50% Reduce-fat Angel Cake Roll
Ingredients & Directions 1 pk (16-oz) angel food cake mix FILLING 1 Envelope unflavored gelatin 1/4 c Cold water 1 pk (8-oz) Neufchatel cheese -(reduced fat cream cheese) 1/3 c Powdered sugar 2 ts Vanilla extract 1 c Hershey’s reduced fat -semi-sweet baking chips 1/2 c Skim milk 1 1/2 c Frozen light non-dairy -whipped topping; thawed Date: Tue, 27 Feb 1996 20:21:24 -7 From: arlenes@holly.ColoState.EDU Heat oven to 350F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; extending foil about 1 inch above edge of pan. Sprinkle clean towel with powdered sugar. Prepare cake according to package directions. Pour batter into prepared pan. Bake 25 minutes or until top springs back when touched lightly. Immediately invert onto prepared towel; gently peel off foil. If necessary, trim crusty edges from cake. Immediately roll cake and towel together, starting from narrow edge. Cool completely on wire rack. Prepare FILLING: In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften. In food processor, combine Neufchatel cheese, powdered sugar and vanilla; process until smooth. In medium microwave-safe bowl, place chips and skim milk. Microwave at HIGH (100%) 1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth. Pour chip mixture into cheese mixture; process until smooth, about 2 minutes. Add whipped topping; process about 1 minute. Pour mixture into medium bowl; refrigerate until set, about 2 hours. Unroll cake; remove towel. Spread filling to within 1/2 inch of edges of cake. Starting at narrow edge, reroll cake. Place seam side down on serving plate. Refrigerate about 2 hours. Lightly dust with powdered sugar before serving. 10 servings. Nutrition facts: Serv size: 1 piece (112g),DV), Dietary Fiber 1g (4% DV), Sugars 40g, Protein 7g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (6% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. contains 3g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 8g of available total fat per serving vs 20 g in HERSHEY’S Angel Cake Roll With Mousse Filling Hershey’s is a registered trademark of Hershey Foods Corporation . Recipe may be reprinted courtesy of the Hershey Kitchens. Yields 10 Servings
Panettone Bread And Butter Pudding
Ingredients & Directions 2/3 c Pitted prunes; chopped 4 tb Grappa 1/2 lb Panettone; brioche, or ; challah, cut ; lengthwise into ; 1/3-inch-thick ; slices 3 tb Unsalted butter; softened , -about 3 c Milk 1 Vanilla bean; split -lengthwise 3/4 c Granulated sugar 3 Whole large eggs 3 lg Egg yolks Garnish: confectioners’ -sugar In a small saucepan, macerate prunes in grappa 30 minutes. Simmer mixture until most liquid is evaporated and spread prunes in a 2-quart gratin dish (about 14 inches long) or other shallow baking dish. Preheat broiler. Lightly butter one side of panettone slices and trim crusts if desired. Cut into 3- to 4-inch squares and halve squares diagonally to form triangles. Arrange triangles, buttered sides up,in one layer on a large baking sheet and broil about 4 inches from heat until golden, about 30 seconds to 1 minute. Cool triangles and arrange, toasted sides up and overlapping slightly, over prunes in baking dish. Pudding may be prepared up to this point 6 hours ahead and kept covered. Preheat oven to 400F. In a heavy saucepan, bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl, whisk together whole eggs and yolks and add hot milk in a slow stream, whisking. Ladle custard evenly over toasts and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set. Remove dish from water batch and cool pudding to warm or room temperature. Just before serving, dust pudding with confectioners’ sugar. Serves 6. Yields 1 servings
Sprout Bread
Ingredients & Directions 3/4 c Water 2 tb Margarine/butter 1 tb Sugar 1 1/2 ts Salt 1/2 c Sprouted wheat berries 2 1/2 c Bread flour (I use one cup -whole wheat plus 1 1/2 cups -bread flour) 3 tb Nonfat dry milk 1 1/2 ts Yeast Scott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until “tails” appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself. Yields 1 Servings
Bread Crumb And Butter Sauce
Ingredients & Directions 6 tb Butter or margarine 2 tb Parsley, fresh; chopped 1 c Bread crumbs; fine white 1 Egg, hard-cooked; shelled 2 ts Lemon juice; fresh & chopped Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Melt butter in a skillet. Add bread crumbs and cook until golden. Add lemon juice, parsley and chopped egg. Serve with vegetables such as asparagus, cauliflower or brussels sprouts. Makes about 1 cup. NOTES : This sauce is internationally known as Sauce Polonaise. from my kitchen toyours….. Dan Klepach Yields 1 servings
Oat Cake
Ingredients & Directions 1 c Oatmeal 1 c Flour 1/2 c Sugar 1 ts Baking powder 1 ts Soda 1/2 ts Salt 1/2 c Shortening 1 Egg 1/4 c Milk From: Chris Wylde cwylde@HIGHLANDER.CBNET.NS.CA Date: Fri, 19 Jul 1996 07:55:45 +0000 Mix first 6 ingredients together. Put in shortening. blend well. Beat eggs and milk, add to the first mixture. Roll out 1/4 in thick. Cut in squares. Bake 400 degree oven for 10 minutes or until slightly brown. EAT-L Digest 18 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Low-oil Banana Carrot Cake
Ingredients & Directions 3/4 c Bananas, pureed 1 t Vanilla 1/4 c Oil 2 t Baking soda 2 c Sugar 2 t Cinnamon 3 md Eggs 1/4 t Allspice 3 1/2 c Carrots, shredded 1/2 t Salt 1/2 c Crushed pineapple, drained 2 c Flour Heat the oven 350. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. Set aside. In a large bowl with a electric mixer set on medium speed or a whisk, beat the banana puree, sugar and oil together until the sugar has dissolve. Beat in the eggs one at a time. Stir in the carrots, pineapple and vanilla. In another bowl, combine the flour, baking soda, cinnamon, allspice and salt. Mix the dry ingredients into the liquid ingredients, beating on low speed just until everything has been combined. Do not overbeat. Pour batter into the prepared pan, and bake for 40 to 45 minutes, or until the cake surface is firm to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes before removing from the pan. Sprinkle top with powder sugar. Test kitchen notes: The cake can be frozen for up to two months and refrigerated for a week. Calories per serving: 201 Number of Servings: 12 Fat grams per serving: 7.4 Approx. Cook Time: Cholesterol per serving: 106 Marks: Yields 12 servings
