Stuffed Mushrooms (bread Crumbs)***
Ingredients & Directions – G. Granaroli XBRG76A 1 c Bread crumbs- for every cup -use these measurements 2 tb Fresh chopped parsley 1/2 ts Dried oregano 1 tb Chopped garlic or more -to taste 1/4 c Grated Italian cheese 1/4 ts Salt 1/8 ts Pepper 1/4 c Olive oil Mushrooms- get the largest ones available. Take the stems off gently. Soak in warm water with the juice of 1/2 lemon for 10 min. (the warm water releases any dirt more easily) Reserve the stems for another use. **Filling- Mix all ingredients except mushrooms in a bowl until it makes a sandy consistancy. Place mushrooms on a baking pan (with a lip) Fill each one with a slight mound. Bake at 400 for 15 min. You can prepare a couple of hours in advance. Bake just before serving. This can be made as an appetizer or part of the main dish veggie. Yields 1 Servings
Banana Split Sundae Cookies
Ingredients & Directions 1 c Margarine or butter — softened 1 c Brown sugar, firmly packed 1 1/2 c Mashed ripe banana — (about 4 medium) 2 Eggs 2 ts Vanilla 2 1/2 c Quaker Oats, uncooked — (quick or old-fashioned) 2 c All-purpose flour 1 ts Baking soda 1/4 ts Salt (optional) 6 oz Semisweet chocolate pieces Ice cream or frozen yogurt Ice cream topping — (any flavor) Heat oven to 350 F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3-1/2-inch diameter. Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping. Nutrition Information (1 cookie without ice cream or topping): * Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g Yields 24 Cookies
Spicy Shortbread Bites
Ingredients & Directions 2 tb Paprika 2 1/2 ts Coarse salt 1 1/8 ts Cayenne pepper 7 tb Sweet butter; softened 2 tb Sugar 1 c Flour 1 ts Curry powder 1/2 ts Ground cumin 1. Preheat oven to 350 degrees. 2. In a small bowl whisk together paprika, 2 teaspoons salt and one teaspoon cayenne pepper; set aside. 3. In a bowl with an electric mixer beat butter with sugar until light and fluffy. 4. In another bowl whisk together remaining salt and cayenne, along with the flour, curry powder and cumin. 5. Beat flour mixture into butter mixture until just combined. 6. On a lightly floured surface knead dough about 8 times or until it just comes together. 7. Divide dough into 4 equal pieces. On a sheet of waxed paper roll each piece of dough into a 3/4 inch log. 8. Sprinkle one quarter of the spice mixture along the length of each log on the waxed paper and roll in mixture to coat completely. 9. Wrap each log in wax paper, freeze dough until just firm about 15-20 minutes. 10. Remove logs carefully from wax paper and slice into 1/2 inch thick rounds. 11. Place rounds 1/4 inch apart on ungreased baking sheet and bake in batches in the middle of the oven for 15 minutes or until lightly browned. 12. Gently loosen shortbread bites with a spatula from the baking sheet (do not remove from the sheet) and cool completely. 13. Carefully transfer to a serving dish (they will be fragile) and serve as an hors d’oevre. Makes: 140 bites Notes: You can prepare the dough up to 1 week ahead and frozen. Before proceeding with the recipe remove from the freezer and let stand about 15 minutes or until slightly softened to facilitate slicing. Yields 1 Servings
Sour Cream Bread
Ingredients & Directions -BREAD MACHINE BAKERY B 1 tb Dark brown sugar 1 c Sour cream 1/4 ts =TO= 2 1/2 c Unbleached AP flour (I 1 ts Salt to taste -used Bread flour) 1 1/2 ts Active Dry yeast Scoop the sour cream into your ABM baking pan and add the flour, brown sugar, and salt. Position the yeast according to the directions given for your machine, unless you have a machine with its own dispenser for leavening, in which case the yeast should be measured into the dispenser the very last thing. A quick bake cycle gives the best results with this recipe. *Excellent results with my Sanyo. Also see Atari Bread 1005 Yields 2 servings
Jello Angel Cake
Ingredients & Directions 1 Package angel food cake mix 1 9-oz. container Cool Whip 2 3-oz packages Jello (both th Prepare cake mix according to package instruc- tions. Put about 1/2 the cake mixture in an angel- food tube pan. Sprinkle Jello around the top. Put the rest of the batter on top, covering Jello. Bake according to instructions, on lowest rack of oven, until cake springs back at light touch. Turn upside down over funnel to cool completely. Remove from pan and frost with the following: Disslove 1 package Jello in 1 c boiling water. Chill until slightly thickened. Mix in to Cool Whip. Frost at LAST minute; store left-over cake in refrigerator. Yields 8 Servings
Philadelphian Soft Bread Pretzels
Ingredients & Directions 1 1/4 c Warm water (85F) 1 tb Dry yeast 1/2 ts Sugar 4 1/2 c All purpose flour Combine water, yeast and sugar and let stand untiil yeast has dissolved and is foamy. Mix in flour and knead for 7-8 minutes. Let dough rise covered, in a greased bowl in a warm place, until double in bulk. Form into sticks or pretzels and place on greased cookie sheets. Apply a thin egg wash (1 egg yolk diluted with 1-2 tbsp water or milk) Sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake in preheated 475 F oven for about 10 minutes. Cool and serve. Origin: Newspaper Article Shared by: Sharon Stevens Yields 6 Servings
Onion-fennel Flatbread
Ingredients & Directions 1/4 c Plus 2 teaspoons unsalted -butter; room temperature ; (1/2 stick) 1 1/2 c Finely chopped onion 1 c Warm water; (105 F. to 115 -F.) 1 Envelope quick-rising yeast 1 ts Sugar 1 1/4 ts Salt 4 ts Fennel seeds 3 c All purpose flour; (about) Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add onion and saute until very tender, about 15 minutes. Transfer to large bowl of electric mixer fitted with dough hook. Add 1 cup warm water to onion. Mix in yeast, sugar and salt. Using morter and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour 1/2 cup at a time to form medium-soft dough. Kneed dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes. Butter heavy large baking sheet. Kneed dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter. Arrange rounds on prepared baking sheet. Rub tops with remaining 2 teaspoons butter. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes. Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25 minutes. Serve warm. MAKES 4. Yields 1 servings
