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
Pumpkin Raisin Cake
Ingredients & Directions Non-Stick cooking spray 1 2/3 c Flour 2/3 c Sugar 1/4 c Nonfat dry milk 1 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 2 ts Pumpkin pie spice 1/2 c Raisins 2 Egg whites 1 c Canned solid-pack pumpkin 1/3 c Karo light or dark corn -syrup 1/3 c Orange juice Fat Free Yogurt Cream Sauce -(recipe follows), optional Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients and raisins. In med bowl combine remaining ingred. Add to dry ingred; stir til smooth. Pour into prepared pan. Bake in 350 degree oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat Free Yogurt Cream Sauce. Makes 16 servings. Fat-Free Yogurt Cream Sauce: Line strainer with paper coffee filter or cheesecloth layers. Add 1 cup nonfat vanilla yogurt; set over a bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and 1/2 cup sifted confectioners sugar; stir until smooth. Makes about 1/2 cup. Each serving (without sauce) provides; 0 g total ft, 0 mg cholesterol, w 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium. Yields 16 Servings
Caramel Apple Cream Pie
Ingredients & Directions 1 Nine inch pastry shell 1/4 c Butter or margarine 4 md Tart apples; peeled, cut -into 1/2 ” chunks 1 1/2 ts Pumpkin pie spice; divided 1 tb All-purpose flour; (up to 2) 1/2 c Caramel ice cream topping 1/2 c Chopped pecans 1 pk (8 oz) cream cheese; -softened 1/4 c Sugar 1 Egg 1 tb Lemon juice 1 ts Vanilla Whipped topping Bake pastry shell, but do not prick. Cool. In a large skillet over Medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice; simmer for 12-15 minutes, stirring frequently or until tender. Stir in flour; cook and stir for 1 minute. Drizzl caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat until smooth. Pour over apples. Bake at 350 F. for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice. Yield: 8 servings. Yields 8 Servings
Grannie's Peanut Butter Cookies
Ingredients & Directions 1 c Butter Or Margarine 3/4 c Brown Sugar 3/4 c Granulated Sugar 1 ts Vanilla 1 c Peanut Butter, Creamy Or -Chunky 2 Eggs, Beaten 1 1/4 c All-Purpose Flour 1 c Bran 3/4 c Rolled Oats 2 ts Baking Soda 1) Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs. 2) In a separate bowl, combine the flour, bran, oats, and baking soda. 3) Stir mixture into butter mixture. 4) Drop by teaspoons onto ungreased cookie sheet. 5) Bake at 350 degrees for 15-18 minutes. 6) Remove to a rack to cool. Yields 1 Servings
Not Just For Breakfast: Light Pancakes And Waffles
Ingredients & Directions None Article by By Nanette Blanchard Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain American. Unfortunately, many waffle and pancake recipes are high in fat and really heavy. Is it possible to lighten up your morning pancakes? Yes, it is! Sourdough starters, yeast, and other leaveners like baking soda and baking powder are used in dairy-free pancakes and waffles. All these batters will improve after standing; so don’t be afraid to cover and refrigerate overnight before cooking. Leftover pancakes and waffles freeze quite well. I use the microwave to heat up frozen pancakes, and I pop frozen waffles into the toaster to regain their nice crispy texture. Pancakes should be cooked on a hot griddle. One way to prepare pancakes for a large group of people at the same time is to use a large griddle or two or three nonstick skillets at once. I have a nice enameled cast iron griddle that fits over two range burners; so I can prepare about 8-10 pancakes at the same time. To keep pancakes warm until serving time, place on a platter covered with foil in a 200- degree oven. Waffles should be placed directly on your oven’s racks at 200 degrees to keep warm. All waffle irons are not created equal. I’ve tested several different models and found some are more nonstick than others. To prevent a sticky waffle disaster, pre-season your waffle iron each time you make a batch by brushing with vegetable oil or spraying with vegetable cooking spray. Repeat this process if you notice the waffles beginning to stick. Whether you use your grandmother’s heavy old four-waffle baker or one of the new fancy-shaped nonstick models, you really don’t need to use a lot of oil to cook waffles. Some new waffle irons have a temperature setting which gives you more control over the waffle’s doneness. (All the waffles in this article were tested in Vitantonio’s Five-of-Hearts nonstick waffler.) This article originally appeared in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Re Yields 1 Servings
Melt-away Butter Cakes
Ingredients & Directions 1 c Softened butter 1 1/2 c Sugar 1 Egg, beaten 1/4 ts Salt 1 ts Grated lemon rind 1 ts Lemon extract 2 1/2 c Sifted unbleached flour Cream the butter with the sugar. Add all but 1 T of the egg, salt lemon rind and extract. Work in the sifted flour a few tablespoons at a time until thoroughly blended. Turn dough out onto a lightly floured surface and knead for just a few minutes. Pat dough out flat in an 8 inch round greased baking pan. Brush with reserved tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or until golden. Allow cake to cool 30 minutes. Remove from pan and cut into serving pieces. Cake will harden as it cools. Store in airtight container. Keeps well for a long time. Variation: Substitute 1/2 t ground ginger & 2 T minced crystalized ginger for lemon extract & rind. From “The Portable Feast” by Diane D. MacMillan, 101 Productions. Yields 6 Servings
Stuffed Bread
Ingredients & Directions 1 Onion; chopped 1 Red bell pepper; chopped 1 lg Ripe tomato; seeded, chopped 1 lg Clove garlic; minced (i use 1/4 c Vegetable oil; (i use olive) Salt to taste 1/2 ts Ground cumin, dried oregano 1 Frozen bread dough, thawed 2 c Shredded monterey jack chees 1 Egg; beaten, for glaze Recipe by: Cheryl Mainard cmainard@ARTIC.EDU Cook vegetables and garlic in the oil with the salt and cumin until soft. Let cool slightly, then mix in oregano. Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches. Spread the vegetables and cheese down the middle of the dough. Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips. Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until golden, about 30 minutes. NOTE: This bread can be made 2 days in advance and served reheated or room temperature Yields 1 Servings
