Organic Whole Wheat Sandwich Bread With Oats And Pecans Pt 1
Ingredients & Directions 1 ts Active dry yeast 1/4 c Very warm water; (105 to 115 -degrees ; F) (2 ounces) 3 3/4 Cups; or more if ; necessary (18 1/2 ; ounces) organic ; whole wheat flour 2 3/4 c Organic unbleached -all-purpose flour; (12 1/2 -ounces) 2 c Organic old-fashioned rolled -oats; (6 ounces) 2 tb Kosher salt; (3/4 ounce) 1 1/2 c Sponge Starter; (12 ounces) 2 1/2 c Cool water; ( 75 degrees F) -(20 ; ounces) 3 tb Honey; (1 1/2 ounces) 3 tb Molasses; (1 1/2 ounces ) 2 tb Canola oil; (or other -vegetable ; oil) (1 ounce) 2 c Pecan pieces; toasted (8 -ounces) Additional rolled oats for -topping Two 9 by 5-inch loaf pans; -oiled Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Let stand for about 3 minutes. Whisk the whole wheat flour, unbleached flour, oats, and salt together in a medium bowl. Add the sponge starter, cool water, honey, molasses, and oil to the yeast mixture. Mix with your fingers for 1 to 2 minutes, just long enough to break up the sponge (the mixture should look milky and be slightly foamy). Add the flour mixture to the bowl and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Don’t be concerned if the dough feels very sticky at this point. Lightly flour a work surface. Remove the dough from the bowl and knead it for 6 to 8 minutes, until it becomes compact and elastic. It should be very moist but not mushy. If it feels too stiff to knead, add water 1 tablespoon at a time until you have a soft, malleable dough. If it’s sloppy wet and impossible to knead, add another 1/4 to 1/3 cup (1 1/4 to 1 2/3 ounces) of whole wheat flour. Shape the dough into a loose ball and let it rest, covered with plastic wrap, on the lightly floured work surface for 20 minutes. (This rest period is the autolyse.) Flatten the dough and stretch it gently into a rectangle about an inch thick. Spread the pecans and raisins evenly over the dough. Fold the whole mass into an envelope and knead and fold it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading. Some of the nuts may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose nuts. Turn the dough to coat the top with oil, and cover the bowl tightly with plastic wrap. Let the dough rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 2 1/2 to 3 hours. (You can also refrigerate this dough overnight and shape it and bake it the next day: Let it rise for 1 hour at room temperature, or until it looks slightly puffy but not doubled, before refrigerating. The next day, let it rise for 2 hours at room temperature before shaping it.) When the dough has doubled, loosen it from the bowl with lightly floured hands and gently pour it onto a floured work surface. Press any loose pecans into the dough and divide it into 2 equal pieces. Shape each piece into a log. Spread the oats for topping on a flat plate or baking sheet. Use a pastry brush or a plant sprayer to lightly moisten the top of each log with water, then roll the tops of the loaves in the oats. Place each loaf seam side down in an oiled 9 by 5-inch loaf pan. Cover them with plastic wrap and allow to rise for about 2 hours, or until they have doubled in size (a finger pressed into the dough will leave an indentation). Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. When the loaves have doubled, place the pans on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the loaves quickly 6 to 8 times then shut the oven door. Repeat the misting procedure 1 minute later. continued in part 2 Yields 1 servings
Harvey Walbanger Cake
Ingredients & Directions 1 pk Orange cake mix 4 x Eggs 1 pk Inst. Vanilla Pudding Mix 1/4 c Vodka 1/2 c Sugar 1/4 c Galliano 1/2 c Cooking oil (Crisco) 3/4 c Orange juice -GLAZE- 1 c Powdered sugar 1 1/2 tb Galliano 1 1/2 tb Vodka 1 1/2 tb Orange juice Mix first 3 ingredients, add eggs, and remaining 3 ingredients. Bake at 350 degrees for 40 to 45 minutes in a bundt cake pan. For GLAZE: Combine orange juice and sugar in sauce pan and heat stirring constantly until sugar is dissolved. Remove from heat and add vodka and Galliano. Remove cake from pan to serving plate. Prick top and sides and cover with glaze. Yields 8 servings
Cheese And Vegetable Pie And/or Empanadas
Ingredients & Directions -DOUGH- 8 oz Flour 4 oz Unsalted butter 2 oz Ice-cold water ———————–CHEESE-VEGETABLE FILLING———————– 8 oz Ricotta cheese 2 oz Cheddar cheese; diced 4 oz Mozzarella; diced 4 oz Mushrooms; chopped 2 oz Onion; chopped 2 oz Celery; chopped 2 oz Peppers; chopped 2 oz Carrots; shredded 2 oz Pecans; chopped 2 tb Cilantro; chopped 2 tb Parsley; chopped 2 Whole eggs Salt and pepper 4 oz Black olives; chopped, -optional ———————-YOGURT SAUCE FOR EMPANADAS———————- 8 oz Plain yogurt 3 tb Cilantro; chopped 3 tb Parsley; chopped 1 ts Garlic; chopped I small cucumber; peeled, -seeded and ; shredded 2 Limes; Juice of Salt and pepper In mixing bowl combine butter and flour until it looks like sand. Add water and shape into a ball. Roll on a well-floured surface (1/8″ thick) and cut into desired shape. Stuff with cheese-vegetable mixture and bake at 375 degrees until golden brown. (10-15 min.) Cheese-Vegetable Filling: Mix all ingredients together and place in pie tin lined with dough and cover with additional dough or, for empanadas, stuff into shaped pie dough. Finish in oven. Yogurt sauce for empanadas: Mix all ingredients together and serve with empanadas. Yields 1 servings
Susan Ruttan's Light Chocolate Cake
Ingredients & Directions CAKE 1 1/2 c Flour 1 c Sugar 1/3 c Unsweetened cocoa 1 c Skim milk 1 ts Baking soda 1 tb Vinegar 6 tb Extra light corn oil spread 1 ts Vanilla FROSTING 1 Envelope whipped topping 1/2 c Cold skim milk -mix (from 5.2oz pkg.) 1/2 ts Vanilla 1 tb Unsweetened cocoa -FILLING AND GARNISH- 1/2 c Sugar free raspberry jam Fresh raspberries Heat oven to 350. Spray 2 8″ round cake pans with nonstick spray. Lightly spoon flour into measuring cup; level off. Combine flour, cocoa and baking soda; mix well and set aside. Melt corn oil spread in medium saucepan; stir in sugar. Remove from heat. Add 1 cup milk, vinegar, and 1 ts. vanilla; stir until smooth. Add to dry ingredients; stir until well blended. Pour batter into spray coated pans. Bake at 350 15-20 minutes or until toothpick inserted in center comes out clean. cool 5 minutes; remove from pans. Cool completely. In small bowl, combine all frosting ingredients. Beat with electric mixer at high speed 4 minutes or until stiff peaks form. Place 1 cake layer on serving plate; spread with raspberry jam. Top with second layer. Spread frosting on sides and top of cake. Garnish with raspberries. Store in refrigerator. Per serving: 220cal., 3g pro., 43g carb., 1g fiber, 5g fat, 1mg chol., 200mg sod., 160mg pot., 1 starch, 1 1/2 fruit, and 1 fat exchanges. Fast and Healthy Jan/Feb 95 Yields 12 servings
San Francisco Sour Dough Bread *
Ingredients & Directions -PATTI – VDRJ67A- STARTER 1 pk Active dry yeast 2 c Water; warm (105~-115~) 2 c All purpose flour -DOUGH- 1 pk Active dry yeast 2 tb Water; lukewarm pn Sugar 1 1/2 c Water; warm (105~-115~) 1 c Starter 4 c All purpose flour 2 ts Sugar 2 ts Salt 1/2 ts Baking soda 2 c Unsifted all purpose flour 1 tb Cornmeal STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes. TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using. Yields 2 Servings
Sun-dried Tomato & Provolone Bread
Ingredients & Directions -Waldine Van Geffen VGHC42A 2 tb Vegetable shortening; room -temp 2 tb Olive oil from tomatoes 2 tb Sugar 2 cl Garlic; minced 2 lg Eggs; lightly beaten 1 1/4 c Buttermilk 2 1/2 c All-purpose flour 2 ts Baking powder 1 1/4 ts Salt 1/2 ts Baking soda 5 oz Provolone cheese; grate 1/2 c Scallions; slice thin 2 tb Fresh parsley; minced 3/4 ts Coarsely ground pepper 1/3 c Sun-dried tomatoes; chopped -not oil-packed 1/3 c Pine nuts; lightly toasted Preheat the oven to 350~. Grease 3 small loaf pans (5-1/2x3x2-1/4″). In a small bowl, whisk together the shortening, oil and sugar until smooth. Add the garlic, eggs and buttermilk; whisk until the mixture is well combined. Set aside. In a large bowl, sift together the flour, baking powder, salt and baking soda. Mix in the cheese, scallions, parsley, pepper and tomatoes. Make a well in the center and add the buttermilk mixture and pine nuts. Stir until just combined. Pour the batter into the prepared loaf pans and smooth the tops. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Set the pans on wire racks and allow the loaves to cool in the pans for about 10 minutes. Loosen the edges with a knife and turn the loaves out onto the racks to cool completely. Well-wrapped in foil and chilled, the loaves will keep for up to 4 days. Yields 1 Servings
Election Cake
Ingredients & Directions 1 c Currants, soaked overnight 1 c Sugar -in a tightly closed jar in 2 1/4 c Flour, sifted 1/2 c -Brandy 1/2 ts Salt 1 tb Sugar 3/4 ts Mace 3/4 c Scalded Milk 1 ts Cinnamon 1 Yeast Cake 1 Egg, whole 1/4 c Warm Water 1 ts Lemon Rind, grated 1 c Flour, unsifted 2 ts Lemon Juice 1/2 c Butter LEMON OR ORANGE GLAZE -RECIPE TO FOLLOW- To the scalded milk add 1 Tbsp. sugar; cool. Dissolve the crumbled yeast in warm water, and add to milk. Add the unsifted flour, and beat until well blended. Let rise in warm place until it has doubled in bulk, about 1 hour. Cream butter and sugar until very light. Drain brandy from currants. Place sifted flour, salt, mace, and cinnamon in sifter. Add egg to creamed mixture and beat until light. Stir in lemon rind and juice. Add yeast mixture and beat thoroughly. Add currants, retaining the brandy for later. Sift in flour, add brandy, beat well. Place in tube pan or 9×5 loaf pan that has been well greased. Cover with a cloth and place in warm place away from draft. Allow to rise until doubled in bulk. This mixture rises very slowly and may take 4 to 6 hours to double in bulk. Bake at 375?F for about 45 minutes. Cool in pan briefly. Turn out on rack, allow to cool further. Then brush with lemon or orange glaze (recipe to follow). Yields 12 servings
