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
Screwdriver Carrot Cake
Ingredients & Directions CAKE 5 tb Grated orange rind 3 1/4 ts Baking powder 1/2 c Vodka 1/2 ts Salt 1 c Butter, softened 1 ts Cinnamon 2 c Sugar 1/4 ts Nutmeg 4 Eggs, beaten 1/4 ts Allspice 1 ts Vanilla 1 1/2 c Carrots, raw, grated 3 c Flour, sifted 1/2 c Pecans, chopped -GLAZE- 2 c Powdered sugar 4 ts Vodka 2 ts Orange juice 2 tb Light corn syrup 1/2 ts Orange extract Stir grated orange rind into vodka and set aside. Cream butter, gradually add sugar and beat until light and fluffy. Beat in beaten eggs and add vanilla. Sift the dry ingredients together, then blend into the batter, alternately with orange-vodka mix. Add carrots and chopped pecans. Bake in buttered, floured 10″ tube or Bundt pan in preheated 350~F oven until cake tests done, about 1 hour. Cool in pan on rack for 15 minutes, turn out, finish cooling on rack. Make glaze by combining powdered sugar, orange juice, vodka, orange extract and light corn syrup and beating until smooth. Spoon glaze over top of cooled cake, then spread evenly with knife. If desired, sprinkle with more chopped nuts. Yields 10 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
Jicama-potato Skillet Cakes With Sour Cream Salsa
Ingredients & Directions 2 tb Grated onion; (to 3 tbsp) 2 c Shredded jicama 1 c Shredded russet potato 2 Eggs; beaten 3 tb Unbleached all-purpose flour 1/2 ts Salt 1 ds Freshly ground pepper 1 tb Canola oil 1 1/2 c Salsa 1/4 c Fat-free sour cream 1 ts Minced fresh cilantro Squeeze the liquid from the onion with your hand and place onion in a large bowl. Wrap the jicama in paper towels or cheesecloth and squeeze out the liquid. Do the same with the potato. (Russet potatos are more starchy than red potatoes and are preferable for this dish.) Place in the bowl with the onion. Stir in the beaten eggs and sprinkle with flour and salt & pepper. Stir again until combined. Form jicama mixture into 8 cakes. Heat oil in a large nonstick skillet over medium heat. Add patties, half at a time, and cook until browned, turning once, about 10 minutes. Keep patties hot in a warmed oven until all are cooked. Combine salsa, sour cream, and cilantro in a small bowl. Place some on skillet cakes and serve remainder on the side. Yields 4 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
Orange Bread Pudding
Ingredients & Directions 3 Bread slices 1 c Milk; (240 ml.) 1 Egg 3 tb Sugar; (45 g.) A pinch of salt 1/2 c Orange juice 1 ts Butter; melted (5 g.) 2 ts Orange rind; (10 g.) FOR THE ORANGE SAUCE 1/4 c Sugar; (50 g.) 1 ts Cornflour; (5 g.) A pinch of salt 1/2 c Boiling water; (120 ml.) 1 ts Butter; (5 g.) 1/4 c Orange juice; (60 ml.) A little orange rind SOAK the bread slices in milk for 15 minutes. Beat the egg and sugar till creamy with a pinch of salt. Add orange juice, melted butter and orange rind. Stir into the bread mixture and pour into a greased baking dish. Preheat the oven at 180o C and bake the pudding till it feels firm. Serve with orange sauce. To prepare the orange sauce: Combine sugar, cornflour and salt. Add boiling water and let it boil for two to three minutes, stirring constantly. Add melted butter, orange juice and orange rind. Chill till serving time. Sprinkle a little brown sugar over the pudding before serving. Yields 4 servings
Caramel Apple Pie
Ingredients & Directions 2 9 inch whole pie crust 6 c Apples; peeled and sliced 3/4 c Sugar 1/4 c Flour 1/4 ts Salt 2 tb Butter 1/3 c Caramel topping 4 tb Pecans; chopped Heat oven to 425 . Line 9″ pie pan with pie dough. Combine apples, sugar, flour and salt in a big bowl. Lightly toss. Spoon apple mixture into pie crust lined pan. Dot with butter. Top with the other crust and flute edges. Cut slits in several places. Bake for 35-45 minutes or until apples are tender. Remove pie from oven. Immediately drizzle the ice cream topping over pie and sprinkle with pecans. Yields 8 Servings
