Jalapeno, Cheese, Sour Cream Bread Abm
Ingredients & Directions 1 c Milk 1/2 c Sour cream 3 1/4 c Bread flour 1 ts Beau Monde (or salt) 2 tb Sugar 2 tb Butter or margarine 2 ts Active dry yeast 1 tb Dried chives 1 tb Ground cumin When beeper sounds, add: 1/2 c Shredded Monterey jack 1/2 c Shredded Mozzarella cheese 1/2 c Chopped red bell pepper 1/4 c Chopped jalapeno pepper Place all of first-part ingredients in breadmaker, set for regular (or white) bread, and start machine. When beeper sounds, add second set of ingredients. With the cheese and sour cream, this makes a nice brown loaf of tasty bread. Enjoy! Yields 1 Servings
Barbara Bush's Chocolate Chip Cookies
Ingredients & Directions 1 c Flour & 2 tbsp; sifted 1/2 ts Baking soda 1/2 ts Salt 1/2 c Butter; softened 1/3 c Sugar; brown firmly packed 1/3 c Sugar; granulated 1 Egg 1 1/2 ts -Water; very hot 1/2 ts Vanilla 1 c Chocolate chips;semisweet Calories per serving: 74 Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift flour, baking soda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake in 375F oven till golden, about 10 minutes. Cook on sheets on wire rack to cool completely. Makes about 3 dozen cookies Yields 1 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
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
Peanut Butter Cookie Pops (wilton)
Ingredients & Directions 1/2 c Butter or margarine 1 1/2 c All-purpose flour 1/2 c Peanut butter 3/4 ts Baking soda 1/2 c Sugar 1/4 ts Salt 1/2 c Brown sugar Wilton dark or light cocoa 1 Egg Flavored candy melts 1/2 ts Vanilla preheat oven to 375 degrees Thoroughly cream butter, peanut butter, sugar, egg, and vanilla. Toss together dry ingredients; blend into creamed mixture. Shape dough into ball. Roll dough approximately 1/8 inch thick. Dip cutters into flour before each use. Bake 10-12 minutes. Cool. Dip in chocolate or or make peanut butter chocolate sandwiches. Makes 4 dozen Place one or two wafers of candy melts on warm cookie. Sandwich two cookies together on lollipop stick. 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
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
