Jalapeno Pizza Crust For Breadmachine
Ingredients & Directions 1/2 c Lukewarm water 1 tb Just shortening or prune -puree 3 tb Chopped Jalapenos w/juice 1/4 ts Salt 2 c Bread flour 1 ts Active dry yeast Date: Sun, 18 Feb 1996 12:18:25 +0000 From: “Winter” woodsaim@enter.net Seeing Linda’s recipe for pizza reminded me that I could probably share the pizza dough recipe that I made last night. It was so good, I ate 3 slices!! My husband likes his pizza with sauce and I like my pizza without sauce. Place ingredients in your bread machine in the order recommended by your machine’s manufacturer. Set to dough cycle. NOTE: Watch to dough and add more water slowly (up to 1/4 cup more) until the dough obtains the proper consistency. Check the dough again during the 2nd kneading — mine got a bit thin and I added some organic blue corn meal until the consistency was right. NOTE: Just Shortening can be purchased at your local health food store and consists of a combination of plum puree and prune puree and is a very thick consistency. I topped DH with homemade sauce, red peppers, green peppers, fresh mushrooms & ff moz. cheese. I topped mine with practically-minced black olives (a few go a long way), fresh mushrooms, ff ricotta cheese & ff moz. cheese. Baked at 450 degrees for 8-10 minutes per pizza. Yummy!! Instead of using pizza sauce, fresh or bottled salsa can also be used. I would have, but I didn’t have any bottled and I didn’t have any fresh tomatoes in the house. FATFREE DIGEST V96 #49 From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Banana-walnut Cookies
Ingredients & Directions 1 1/2 c Sifted all-purpose flour 1 ts Baking powder 1/4 ts Soda 1/2 ts Salt 1 1/2 ts Cinnamon 1 c Brown sugar, firmly packed 2/3 c Shortening, soft 1 Egg 1/4 c Milk 1 c Mashed bananas 1/2 c Chopped walnuts 2 c Quaker Oats, uncooked — (quick or old-fashioned) Sift together flour, baking powder, soda, salt and cinnamon into bowl. Add sugar, shortening, egg, milk and bananas. Beat until smooth, about 2 minutes. Stir in walnuts and nuts. Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated moderate oven (375 F.) 12 to 15 minutes. Yields 60 Cookies
Spinach Bread
Ingredients & Directions —Small Loaf— 10 oz Frozen spinach; thawed, with -liquid 1 tb Olive oil 1 Clove garlic; minced 2 c All-purpose flour; -unbleached 1/2 ts Sugar 1/4 ts Nutmeg; grated 1/2 ts Salt 1 1/2 ts Active dry yeast —Large Loaf— 20 oz Frozen spinach; thawed, with -liquid 2 tb Olive oil 2 Cloves garlic; minced 4 c All-purpose flour; -unbleached 1 ts Sugar 1/2 ts Nutmeg; grated 1 ts Salt 2 ts Active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Yields 1 Servings
Japanese Fruitcake
Ingredients & Directions CAKE 1 c Butter 2 c Sugar 4 Eggs 3 c Flour; all-purpose, sifted 2 ts Baking powder 1 c Milk 1 ts Vanilla extract 1 ts Ground cloves 1 ts Ground cinnamon 1/2 c Raisins 1/2 c Pecans; chopped Pecan halves for garnish -FILLING/FROSTING- 2 1/2 c Sugar 3 tb Flour; all-purpose 1/2 ts Salt 1 c Water; boiling 1 1/2 tb Lemon zest; grated 1/4 c Lemon juice; fresh 4 1/2 c Coconut; grated For cake: Grease and flour four 9- inch round cake pans. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs one at a time; beat well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with fbur mixture. Mix after each addition. Stir in vanilla. Divide batter in half; stir spices, raisins and pecans into one half. Pour plain batter into 2 of the cake pans and spiced baUer into the other 2 pans. Bake at 350 degrees for 20 to 25 minutes or until cake tests done . Cool in pan for 20 minutes; remove from paos and cool completely on wire racks. Prick layers at 2-inch intervals with a wooden pick. Spread frosting/filling between layers and on top and sides of cake, stacking layers with a light layer on top of each spice layer. Garnish with pecan halves, if desired. For filling/frosting: Combine sugar and flour in medium saucepan; stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes or until thickened, stirring constantly; cool mixture completely before filling and spreading on cake. Nutritional analysis por serving: 741 calories, 32 grams fat, 112 grams carbohydrates, 115 milligrams cholesterol, 406 milligrams sodium, 38 percent of calories from fat . ** Fort Worth Star Telegram — Food section — 29 November 1995 ** Yields 12 Servings
Sourdough Whole Wheat Herb Bread
Ingredients & Directions -C-Thompson18 [Cat] -have used a mix of 1/2 –For DAK/Welbilt: -tsp sage, 1/2 tsp thyme, 1/3 c Warm water (105 degrees) -and 1/2 tsp basil in 1 c Sourdough starter -place of Italian 1/2 c Creamy onion-flavored -seasoning) -salad dressing (have 1 c Shredded sharp cheddar -used bleu cheese, and -cheese -it’s great) 1 ts Salt 1 Tb sugar 2 c Whole wheat flour 1 Egg, slightly beaten 1 1/2 c Bread or AP flour 1 1/2 ts Italian seasoning (I 1 Envelope (2-1/4 tsp) yeast If you don’t want whole wheat, but prefer a white bread base, substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat AND the 1-1/2 cups bread or AP flour measurements. For Sanyo/Seiko: 3 Tb water 2/3 cup starter 3 Tb plus 2 tsp salad dressing 2 tsp sugar 1 egg yolk 1 tsp seasoning 2/3 cup cheese 1/2 tsp plus generous pinch salt 1-1/3 cup whole wheat flour 1 cup bread flour 1-1/2 tsp yeast Also see Atari Bread 234 Yields 2 servings
Oatmeal Raisin Cookies
Ingredients & Directions 3 c White sugar 3 c Brown sugar 1 1/2 c Butter (can be half -shortening, or margarine) 1 1/4 c Oil 6 Eggs 3 c Raisins 5 tb Raisin juice 1 tb Soda 1 tb Baking powder 1 tb Cinnamon 1 1/2 ts Salt 1 tb Vanilla 6 c Flour 6 c Oatmeal Both recipes from AMISH FAMILY FAVORITES, Arthur/Tuscola, Illinois Mix sugars, butter and oil, then add eggs. Cook raisins with a little water, until raisins are plumped up. Drain, retaining 5 Tablespoons of liquid from the raisins. Dissolve soda in raisin juice. Mix together dry ingredients. Add alternately with raisin juice, then add raisins. Drop by teaspoon on greased cookie sheets. Bake at 400 F. for 8-10 minutes Yields 1 Servings
Pia X Bread Pudding With Tequila Sauce
Ingredients & Directions FOR THE PUDDING 2 c Granulated sugar 9 sl White sandwich bread; cut -into 1″ cubes 1 1/4 c Milk 5 tb Butter; melted 2 tb Vanilla extract 4 lg Egg whites 1/4 ts Cream of tartar FOR THE SAUCE 2 c Granulated sugar 1/2 Stick cinnamon 1/2 c Tequila CREAM TOPPING 2 c Whipping cream 1/2 Stick cinnamon 1/2 c Granulated sugar 2 lg Eggs 1 tb Cornstarch 1 tb Vanilla extract In a saute pan over medium heat, mix 1 cup sugar and 1/4 cup water. Bring to a boil and cook until sugar caramelizes, 8 to 10 minutes. Immediately pour caramelized sugar into a 9 inch loaf pan, tilting pan to coat the sides as well as the bottom. Set aside. In a large bowl., combine the bread cubes and milk, making sure the bread is evenly soaked. In a small bowl, combine the melted butter and vanilla. Pour over bread mixture and stir to combine thoroughly. Set aside. Heat an oven to 275F. Place egg whites and cream of tartar in the bowl of an electric mixer. Whip at medium-high speed until soft peaks form. Pour in remaining cup of sugar and continue to whip until stiff and glossy, about 5 minutes. Stir this meringue into the bread mixture until thoroughly combined. Transfer bread mixture to the loaf pan, packing it evenly and leaving no air pockets. Position a 13 by 9 by 2 inch roasting pan on the middle rack of the oven. Place the bread mold in the pan, then pour hot water into the larger pan until it reaches halfway up the sides of the mold. Bake for about 1 hour or until the pudding is set and a toothpick inserted in the center comes out clean. Set aside to cool. Meanwhile, make the sauce and the cream topping. In a medium saucepan over medium-high heat, bring 2 cups sugar, 1/2 cinnamon stick and 2/3 cup water to a boil. Cook until mixture thickens into a syrup, 10 to 15 minutes. Remove from heat, add the tequila and stir until well mixed. Set sauce aside to cool. In a medium saucepan over medium heat, combine the whipping cream, 1/2 cinnamon stick and 1/2 cup sugar. Bring to a boil, stirring until sugar has dissolved. In a small bowl, whisk together the eggs and cornstarch. Gradually stir in 1/4 cup of the hot cream. Return egg mixture to the saucepan and stir over medium heat, while bringing mixture back to boil. It will thicken. Off the heat, stir in vanilla and strain into a bowl. Cover with waxed paper and place in the refrigerator to cool. Select presentation containers, preferably 8 oversized martini glasses. Cut 8 slices of bread pudding and spoon a slice into each glass. Spread 2 tablespoons tequila sauce over each portion and cover with cream topping. William Rice, Chicago Tribune Magazine 2/22/98 Yields 8 Servings
