Spicy Red-onion Flatbread
Ingredients & Directions -BREAD- 1 ts Yeast 1 1/4 c Flour 1/2 c Flour; rye 1/2 ts Salt 1/2 ts Sugar 2/3 c Water; warm TOPPING 1 tb Oil; olive 1 Garlic cloves; crushed 1/4 ts Pepper; red flakes 1 ts Seeds; poppy 1 sm Onions; red 1/4 ts Salt; kosher In hot & humid weather, use 1/8 c less water. Bring bread ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “manual” or dough setting and push Start. Thinly slice red onion. Remove dough after first rise is completed. Preheat oven to 375. Lightly coat 2 baking sheets with nonstick vegetable-oil cooking spray. Divide dough in half. Roll each half out on floured surface into thin, freeform rectangle, about 13″ x 10″. Transfer to baking sheets. Stir together oil, garlic, and red pepper flakes in small dish. Brush over flatbread. Sprinkle on poppy seeds, red onion slices, and coarse salt. Bake for 12-15 minutes, until golden. Slide bread onto cutting board; cut each half into 20 pieces while still hot. Serve warm. Per serving (4 squares): 92 calories; 2 g protein; 1 g fat; 8 g carbohydrates; 148 mg sodium; 0 mg cholesterol; 10% of calories from fat. This is one of my family’s favorite recipes. It is low-fat and healthy, but it tastes so good that none of them suspect it. Tested in DAK R2D2. Sylvia’s comments: Yields 1 Servings
Jacklyn's Pistachio-mint Cake
Ingredients & Directions -Mary Wilson BWVB02B 1 pk – 2 layer yellow cake mix 1 pk Pistachio pudding (4 serving – Jello) 1/2 ts Peppermint extract 8 dr Green food coloring 1 c Chocolate chips; coarsely – chopped 20 – 24 chocolate-covered thin – mints Combine cake mix, pudding, eggs, water, oil, extract and food coloring in bowl. Blend, then beat at medium speed for 4 minutes. Stir in chocolate chips. Pour into greased and floured 13- by 9-inch pan. Bake at 350 degrees for 40 minutes. (Cake is done when it pulls away from side of pan. Do not underbake.) Remove cake from oven. Place the chocolate covered thin mints over the top. Use enough mints to cover top completely. Return to oven for 3 minutes. Remove cake and spread out mint with knife or spatula. Cool and cut in squares. Yields 1 Recipe
Potato Rolls Or Bread
Ingredients & Directions 1 tb Yeast 2 Eggs 1 1/2 c Lukewarm water or potato 1/4 To 1/2 c soft butter or oil Water 1 c Lukewarm mashed potatoes 1/4 c To 1/2 c sugar or honey 7 c To 7 1/2 c whole wheat flour 1 1/2 ts Salt Dissolve yeast in water. Add sugar, salt, eggs, butter, potatoes. Stir in flour to make a pliable dough. Knead 5 to 10 minutes. Let rise until doubled in a warm place, or cover and let rise in refrigerator for at least 2 hours. Form dough into about 48 balls and place in greased baking pans or muffin tins; or make into 2 loaves. Let rise until doubled. Bake rolls at 400F for 15 minutes; loaves at 350F for 30 to 40 minutes. Yields 48 servings
Cherry Tree Cookies
Ingredients & Directions 1/3 c Shortening; soft 3/4 c Brown sugar, firmly packed 1 Egg 1 ts Vanilla 1 1/4 c Sifted all-purpose flour 1/2 ts Soda 1/2 ts Salt 1/4 c Milk 1 1/2 c Quaker Oats, uncooked — (quick or old-fashioned) Red cinnamon candies Green colored sugar Chocolate shot Beat shortening and sugar together until creamy. Blend in egg and vanilla. Sift together flour, soda and salt; add to creamed mixture alternately with milk. Stir in oats. Chill dough several hours. Roll out on lightly floured board or canvas to 1/8-inch thickness. Cut out “tree-tops” with floured 3-1/2-inch round cutter. Cut out “tree trunks” about 1 inch tall with sharp knife. Place circles on greased cooky sheet; attach “tree trunks”. Press cinnamon candies into “tree tops” and sprinkle with green colored sugar. Sprinkle “tree trunks” with chocolate shot. Bake in preheated moderate oven (350 F.) 8 to 10 minutes. NOTE: Cookies can be cut with a tree-shaped cutter, if desired. Decorate as above. Yields 36 Cookies
Pete's "great With Chili" Corn Bread
Ingredients & Directions 2 3/4 c Bread flour 1 c Cornmeal; Yellow 1 c Whole kernel corn 1 Egg 1 tb Butter 1 1/2 ts Salt 2 tb Sugar 1 tb Honey 1 1/4 c Warm water At our chili cookoff we went through 3 loaves of this in about 10 minutes! Yields 1 Servings
Olive-rosemary Flatbread
Ingredients & Directions 1/4 oz Packaged active dry yeast or -1 Tbs. 1 1/2 c Lukewarm water 7 tb Olive oil 3 c Bread flour Plus extra for kneading 1/2 c Whole wheat flour 2 ts Coarse salt 2 lg Garlic clove; minced 1/4 c Finely chopped kalamata -olives 1 ts Minced fresh rosemary 16 SERVINGS VEGAN Flatbread, called fougasse, is enjoyed throughout Provence. Long before there were ovens, these breads were baked on the floor of the hearth. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 minutes. Whisk in 4 tablespoons olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours. Punch down dough and place in a greased 13- by 9-inch baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes. Preheat oven to 400 degrees. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden, 20 to 25 minutes. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm. PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 353MG SOD.; 1G FIBER. Yields 16 servings
Mom's Unsweetened Rolled Oat Cookies
Ingredients & Directions -COOKIE- 1 1/2 c All-purpose flour 1/2 c Shortening 1 1/2 c Rolled oats 1/2 c Hot water 1 ts Baking soda FILLING 2 c Chopped dates 1/4 c Granulated sugar 1/2 c Water 1 ts Vanilla extract Combine flour, oats, and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add sufficient water to shape dough into a roll. Wrap in waxed paper; refrigerate overnight. Cut cookie dough into thin wafers (1/8 inch/3 mm). Place on cookie sheet. Bake in 325F(170C) oven for about 10 minutes. To prepare filling, cook dates, water, and sugar on low heat for about 30 minutes; stir occasionally. Stir in vanilla. Cool. When cookies and filling are cool, spread about 1tb(15ml) date filling between two cookies. Makes 3 dozen filled cookies Yields 36 servings
