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
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
Great Pumpkin Cookie Recipe
Ingredients & Directions 2 c Flour 1 c Quick Quaker Oats; uncooked 1 ts Baking Soda 1 ts Ground Cinnamon 1/2 ts Salt 1 c Butter Or Margarine; -softened 1 c Firmly Packed Brown Sugar 1 c Granulated Sugar 1 Egg; slightly beaten 1 ts Vanilla Extract 1 c Pumpkin; Canned 1 c Semisweet Chocolate Chips; -optional Assorted Icings; optional M&Ms; Reese’s Pieces, Nuts, -Raisins, optional Preheat oven to 350. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla, mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Option 1: Drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumkin shape, using a thin metal spatula. Add a bit more dough to form stem. Option 2: Pour into 15×10-inch cookie sheet. When done baking, cut into squares. Bake 20-25 minutes, until firm and lightly brown. Let cool. Yields 1 Servings
Spinach-and-goat Cheese French Bread Pizzas
Ingredients & Directions 2 c Torn spinach Vegetable cooking spray 1/8 ts Pepper 1 French roll, (7-inch-long) 1/4 c Tomato paste 1/4 ts Dried Italian seasoning 1/2 sm Garlic clove, minced 1 Hard-cooked egg, sliced 2 tb Crumbled chevre, (1 ounce) -(goat cheese) Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7 minutes or until spinach wilts, stirring occasionally. Toss with pepper, and set aside. Slice roll in half lengthwise; place, cut sides up, on a baking sheet. Broil 2 minutes or until golden. Combine tomato paste, Italian seasoning, and garlic; stir well, and spread over the cut sides of bread. Top with spinach mixture, egg, and cheese. Broil 2 minutes or until cheese softens. Yield: 2 servings. Per serving: 156 Calories; 6g Fat (34% calories from fat); 9g Protein; 18g Carbohydrate; 98mg Cholesterol; 220mg Sodium NOTES : Substitute blue cheese for chevre, if desired. Yields 2 Servings
Walnut Pound Cake
Ingredients & Directions 1/2 c Shortening 1 c Milk 1 c Butter 1/4 ts Salt 3 c Sugar 1/4 ts Baking Powder 5 Eggs 2 ts Vanilla 3 c Flour 1 c Chopped walnuts (fine) Cream butter and Shortening thoroughly; add sugar, 1/2 cup at a time. Beat until light. Add eggs, one at a time, beating after each addition. Add 2 cups flour alternately with milk containing flavoring. Add the last 1 cup flour containing salt and baking powder. Stir in 1 cup finely chopped walnuts. The batter will be thick and fluffy. Spoon into tube pan, which has been lightly greased and floured. Place the cake in cold oven on middle shelf. Turn oven to 350 degrees. Don’t open door for 1 1/4 hours. Allow cake to cool in pan on wire rack. Yields 6 Servings
Breadless Salami Sandwich
Ingredients & Directions 1/2 lb Thinly sliced hard salami Carrots, julienned Dijon mustard Celery, julienned Chopped parsley Spread each slice of salami with a thin coating of mustard, sprinkle with parsley. Place several strips of carrot and celery on, roll up, arrange on platter and serve. Yields 6 servings
Pimiento Cheese Bread
Ingredients & Directions *INGREDIENTS* 3 tb All-purpose flour 2 tb Butter or margarine, melted 1 tb Sugar 1 ts Salt 1/2 ts Ground marjoram 1/4 ts Ground thyme 1 c Milk 1/2 c Sharp cheddar cheese (1-1/2 -oz) 1/4 c Pimiento, finely chopped 1 pk Dry yeast 2 tb Warm water (105 to 115 -degrees) 3 3/4 c All-purpose flour (3-1/4 to -3-3/4 cups) 1 tb Butter or margarine, melted *DIRECTIONS* Combine first 6 ingredients in a medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat; add cheese and pimiento, stirring until cheese melts. Cool mixture to lukewarm (105 to 115 degrees). Dissolve yeast in warm water; add to cooled cheese mixture. Gradually add 3 cups flour, beating at medium speed of an electric mixer until dough is smooth. Stir in enough remaining flour to form a stiff dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 to 10 minutes). Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour, or until doubled in bulk. Punch dough down, and shape into a loaf. Place in a greased 9x5x3-inch loafpan. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush top with 1 tablespoon melted butter. Bake at 350 degrees for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack. Yields 1 loaf. Yields 6 Servings
