Spinach Bread (abm)
Ingredients & Directions FOR 1-POUND LOAF 1/2 c Water 1 c Boiled or steamed spinach * 3 tb Water 1 1/2 c Bread flour 1/2 c Whole wheat flour ** 2 ts Softened butter *** 1 tb Sugar 2 ts Dry non-fat milk solids 1 ts Salt 1 1/4 ts Yeast This recipe extracted from no archive other than my own brain. I just like saying “———-“. This mutant grew out of a late-blooming passion for spinach, coupled with a deep weakness for inappropriately colored foods. I’d always gotten a kick out of spinach pasta, so I set out to see if the same effect could be replicated in a loaf of bread. Spinach didn’t seem compatible with anything exotic like rye or sourdough, so I guiltily disinterred the bland, plebeian old whitebread white bread recipe from my bread machine instruction manual and produced something with the tang and color of the divine leaf and the indulgent, satiny texture of Won**r Bread. 1) Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water. Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is thoroughly green. This will produce a tacky texture and a marbled inner appearance. If you prefer a crumb that just _screams_ green, you can use a food processor and puree into a shake instead. 2) Combine the remaining ingredients in the bread pan as mandated by the manual gods, and set to bake on “white.” (No, I don’t think you’re so stupid I have to include this step – there’s more to come.) 3) Check in on the dough after about five minutes. Chances are it won’t have the proper consistency, due to the completely unpredictable moisture contribution of the spinach. It’s all right if it’s a bit liquidy, but the ball should be entirely cohesive, take on a smooth coat, and gradually become less sticky. Add water or flour as necessary. When you’re satisfied, close the lid and leave the machine to its work. NOTES: *Vulgar as I are, I just used some thawed frozen spinach, which is about as soggy as you can get. Progressively fresher varieties will probably require more vigorous tearing and more added water – I don’t know if this could be adapted to uncooked spinach, but if anyone tries it I’d appreciate an update (enkidu@micronet.net). I’m currently heading up Project Popeye, to determine just now much spinach I can cram in there – after which the recipe will be rechristened with that name. **The original recipe used 2 cups of white flour, and I suspect you can do the same. ***So it’s not a fat-free recipe! Don’t let two lousy teaspoons frighten you off. off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70 Yields 1 Servings
Cracked Pepper Bread
Ingredients & Directions -America’s Best Recipes 2 ts Coarsely ground pepper 4 1/4 c A-p flour (I had to add 1 pk Yeast (2 1/4 tsp.) -5 Tbsp. flour – it all 1 1/4 c Milk -fit in my Regal) 2 tb Butter 2 tb Sugar 1 Egg 3/4 ts Salt Put all ingredients into pot & push “Start”. Adjust for wetness or dryness. From America’s Best Recipes, 1989 (credited to Cooking in Clover II). Slightly adjusted by me. g Also see Atari Bread 242 Yields 2 servings
Basic Yellow Cake
Ingredients & Directions 3/4 c Margarin, butter or 1 ts Almond extract -shortening 2 1/4 c Cake flour 1 1/2 c Granulated sugar 2 1/2 ts Baking powder 3 Eggs 3/4 ts Salt 3/4 c Milk Grease and flour a 10″ round pan. Preheat oven to 375’F. Place all ingredients in bowl of electric mixer. Mix on low speed until thoroughly combined, scraping bowl frequently. Increase speed to medium and beat for four minutes. Pour into pan; smooth top of batter. Bake 25-30 minutes, until cake tests done. Do not overbake. Cool on wire rack for 10 minutes, then remove cake from pan and continue cooling on rack. Yields 1 servings
Granola Cookies
Ingredients & Directions 6 tb Corn syrup 3/4 c Brown sugar 3 tb Egg substitute 1 ts Almond extract 1 1/4 c Flour 1 ts Cinnamon 1/4 ts EACH baking soda and baking -powder 1 c Granola 1/2 c Chopped dates 1/2 ts Vanilla Preheat oven to 350 In a large bowl, combine corn syrup, sugar, egg, vanilla and almond extract until smooth. In a seperate bowl, combine flour, cinnamon, baking soda and powder, until well mixed. Add this to the liquid mixture and blend until smooth. Add the granola and dates. If dough is too sticky, refrigerate for several hours. Drop dough by rounded tablespoonfuls and then slightly flaten. Bake 10-15 minutes, or until golden brown. Yields 24 Servings
Picante Bread
Ingredients & Directions -Sharon Sanford-VDBM45A 1 1/4 c Pace picante sauce 2 c Bread flour 1/2 c Cornmeal 1 1/2 ts Yeast Place ingredients in breadmaker per machine’s instructions. Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it’s GREAT! ~-Susan Sanford. Yields 1 Servings
Oatmeal Spice Cookies
Ingredients & Directions 2 1/4 c Rolled oats, quick cooking -(I’ve used old fashioned) 3 tb Orange juice, or water (or -combination) 1 c All-purpose flour, -unbleached 1/2 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt, or lite salt 1/4 ts Cinnamon, heaping 1/4 ts Nutmeg, heaping 3 tb Butter or margarine, I’ve -used it as is and it works -fine, but (Original recipe -calls for “browned” -unsalted butter * (see -instructions)) 3 tb Canola oil 1 c Dark brown sugar, packed 1 Egg white, large 2 ts Vanilla extract 2 tb Granulated sugar, for -shaping cookies I got this recipe at a Lowfat Holiday Baking Seminar sponsored by a local hospital a few years ago. These are my favorite! The texture is different than ones made with lots of butter(a little more crumbly), but they have great flavor! Source: Dream Desserts by Nancy Baggett, 1993 Preheat oven to 350 degrees F. Generously grease baking sheets or use parchment paper.Stir together oats and juice in a medium bowl; set aside.Thoroughly stir together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl, set aside.In a large mixer bowl with mixer set on medium speed, beat butter and oil until well blended and smooth. Add brown sugar, egg white, and vanilla, and beat until fluffy and smooth. Beat in the flour mixture. Using a large wooden spoon, stir in oat mixture until thoroughly incorporated.Using lightly greased hands, press together and shape dough into 1-inch balls, spacing the balls about 3 inches apart on baking sheets. Flatten cookies into 2 1/2-inch rounds using the bottom of a glass that has been lightly greased and dipped in sugar. Dip the glass in sugar after flattening each cookie. Store airtight for up to 10 days. Freeze for longer storage. According to the book, this recipe makes about 35 3″ cookies. Per cookie: 99 calories, 2.9 g fat, 2 mg chol., 35 mg sodium, 26% calories from fat. * Browned Butter: Melt butter in a medium-sized saucepan over medium heat. Adjust heat so butter boils very gently but steadily. Cook, uncovered and stirring frequently, for 4-6 minutes, until foaming subsides and butter turns golden but not brown; watch carefully to avoid burning on the bottom. Immediately remove pan from heat, stirring for 30 seconds. Set aside to cool slightly. Transfer to a storage container and store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Makes scant 8 tablespoons. I don’t bother with the browned butter thing – the author says that browned butter gives a stronger butter flavor when using a lesser amount. It’s up to you – maybe try it both ways and see which you like better. Yields 35 Servings
Spicy Pineapple Zucchini Cake
Ingredients & Directions 4 ea Eggs 2 ts Baking soda 1 c Oil, salad 1 ts Salt 2 c Sugar 1 ts Baking powder 2 ts Vanilla 1 1/2 ts Cinnamon 2 c Zucchini, grated 3/4 ts Ground nutmeg 8 oz Pineapple, crushed, drained 1 c Walnuts 3 c Flour 1 c Currents or raisins -CREAM CHEESE FROSTING- 3 oz Cream cheese 1/4 ts Lemon flavoring 1/2 ts Almond flavoring 8 oz Powdered sugar 4 tb Margarine Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ——- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS’ FOOD GARDEN Yields 12 servings
