Jalapeno Cornbread Dressing
Ingredients & Directions 1/2 c Unsalted butter 2 md Onions; chopped 4 Ribs celery; chopped 5 Jalapeno peppers; seeded and -minced 4 Cloves garlic; minced 2 ts Dried thyme 1 ts Salt; to taste 8 c Day-old cornbread; crumbled 3 c Chicken stock 400 degrees 2 quart baking casserole buttered Preheat oven to 400 degrees. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and saute until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbead with 2 cups stock. Add more stock if mixture is too dry. It sould be very moist but not soupy. Spoon the mixture into a buttered 2 quart ovenporoof pan or casserole. Bake for 30 minutes or until firm. Yields 8 Servings
Spinach And Feta Bread Abm
Ingredients & Directions —–BEST BREADMACHINE -COOKBK EVE—– 3/4 c Spinach; frozen, chopped 2 1/4 ts Bread machine yeast 3 c Bread flour 1/3 c Wheat bran 1 1/2 tb Sugar 1/2 tb Salt 1/2 tb Nutmeg 1/2 ts Black pepper 3 tb Oil 1 lg Egg; beaten 1/3 c Feta cheese; crumbled 1/2 c Water Defrost spinach overnight in refrigerator or microwave, but do not cook. Wrap in dish towel or piece of clean old sheeting and tighten fabric around spinach to squeeze out all the liquid. Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. The green spinach running through this bread makes it look like marble. The loaf is moist yet dense and fragrant with nutmeg and cheese. Meat loaf or cold lamb make excellent sandwich fillings, or eat slices with chicken, egg-lemon, or beef and barley soup. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia’s comments: MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 12 Servings
Apple-almond Coffee Cake
Ingredients & Directions 2 Apples; large, peeled, core 1 ts Vanilla -, chopped 1 c Flour; unbleached 1/2 c Brown sugar 1 ts Baking soda 1/2 c Almonds; chopped 1 ts Cinnamon 1/2 c Raisins; yellow 1 ts Allspice 1 Egg 1/2 ts Cardamom; ground 1/3 c Butter or margarine; melted 1/4 ts Salt Toss apples with sugar, almonds and raisins. Beat eggs with butter and vanilla and stir into apple mixture. Combine flour, baking soda cinnamon, allspice, cardamom and salt in a separate bowl. Stir dry ingredients into apple mixture only enough to moisten all ingredients. Spoon into a greased 8″ baking dish and bake in a preheated 350 degree oven for about 45 minutes. Cool slightly before cutting. Yields 1 servings
Roquefort & Caraway Cookies
Ingredients & Directions 7 tb Butter 2 ts Caraway seeds 1 c All-purpose flour Pepper 3 oz Roquefort cheese, crumbled This savory cookie is best served with an aperitif. DIRECTIONS: =========== Preheat the oven to 425 degrees F. Cut the butter into the flour, then mix in the cheese. Add the caraway seeds and a good grinding of pepper. Form small balls from the mixture and place on a cookie sheet, flattening them slightly. Bake for 8 to 10 minutes. Remove to a wire rack to cool. * Yields 24 servings
Hi-speed 100% Whole Wheat Bread
Ingredients & Directions -T-Fox5 [JOE EKAITIS] 3 tb Molasses 2 ts Active dry yeast 1 1/8 c Hot tap water (fill the 1 1/2 ts Salt -included measuring cup 1 1/2 tb Powdered milk -all the way to the top) 1 1/2 tb Cooking oil 3 c Whole wheat flour Measure the first 6 ingredients into the pan in the order listed. Holding the pan by the handle, twist your hand back and forth to swish the ingredients together about 10 times. Add the flour, 1 cup at a time, and swish the pan again after each addition. Yields 2 servings
Nova Scotia Oatcakes
Ingredients & Directions 3 c Rolled oats; not instant 3 c Flour, all purpose;sifted 1 c Brown sugar 1 ts Baking soda 2 ts -Salt 1 1/2 c Shortening 2/3 c -Cold water, up to 3/4 cup Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4″ thick on a lightly floured board. Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size. SOURCE: _Classic Canadian Cooking_ by Elizabeth Baird From Yields 1 Servings
Phylis' Bread
Ingredients & Directions 2 1/2 c Warm water 2 tb Dry yeast 3 tb Oil 6 c Whole wheat flour(or less) 4 tb Honey or molasses 1 1/2 ts Salt Dissolve the yeast in warm water(proof). Add the oil and honey. mix flour and salt. Add the liquids and mix well with hands, adding a little more flour if needed. Cover and let rise until doubled; about 1-1/2 hours. Knead down. Shape into two loaves. Place in oiled loaf pans. Allow to rise again until nearly doubled. Bake ten minutes at 400 degrees. Reduce heat to 350 degrees and bake 20 minutes more. Cool on rack. This is a simple, delicious bread. It is easy to make and works well for beginners as well as old hands. One cup cracked wheat may be substituted for one cup of the flour. From The Deaf Smith Country Cookbook. From Yields 1 Servings
