It's been a while since I've posted any recipes here, so I went through my "recipes from the internet" folder. Unfortunately, while the first mac and cheese recipe is (I'm pretty sure) an old Weight Watchers' recipes, I'm not sure where the others are from. But hopefully you'll find something you'll want to try.
BAKED MACARONI AND CHEESE
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Serves: 8; 5 Points
CROCKPOT MACARONI AND CHEESE
time to make 1 1/2 hours 20 min prep
3/4 finely chopped onion
3/4 finely chopped green bell pepper
3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon fresh ground red pepper
1 1/2 cups 1% low-fat milk
1 cup shredded cheddar cheese
2 ounces processed cheese (Velveeta)
1 (2 ounce) jar diced pimentos, drained
Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion & bell pepper; sauté 5 minutes or until tender. Place onion mixture & macaroni in 3-quart electric slow cooker coated with cooking spray.
Place flour & next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, & pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick & creamy, stirring after 1 hour.
Nutrition Facts
Calculated for 1 serving (315g); Recipe makes 4 servings
Calories 418, Calories from Fat 136 (32%)
Amount Per Serving %DV: Total Fat 15.1g 23%, Saturated Fat 9.0g 44%, Polyunsat. Fat 0.9g, Monounsat. Fat 4.2g, Trans Fat 0.0g, Cholesterol 43mg 14%, Sodium 520mg 21%, Potassium 357mg 10%, Total Carbohydrate 49.3g 16%, Dietary Fiber 3.3g 13%
ORANGE BREAD
1 c. sugar
1/2 c. oil
2 tbsp. milk
2 eggs
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh or frozen orange juice
Mix together. Pour into greased loaf pan. Bake 350 degrees 50-55 min.
While cake is still warm, make glaze:
2 tbsp. orange juice
1/4 c. sugar
Pour over warm cake.
CROCK POT RICE PUDDING
2 1/2 c. cooked rice
1 1/2 c. scalded milk
2/3 c. white or brown sugar
3 eggs, beaten
1 tsp. salt
2 tbsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 c. raisins
3 tbsp. soft butter
Combine all ingredients. Pour into lightly greased crock pot. Cook on high 1 to 2 hours. Stir during first 30 minutes. Recipe can be doubled.
DUMP CAKE
1 (21 oz) can cherry pie filling
1 (15 oz) can crushed pineapple
1 (18 oz) pkg. yellow cake mix
8 oz. chopped walnuts
1/2 C. butter (melted)
In a 9x13 pan mix cherry pie filling and pineapple. Sprinkle dry cake mix over pineapple and cherry mixture, stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter. Bake at 350 for 35-40 minutes or until golden brown.
IRISH SPICE BREAD
1 & 1/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Mixed spice *
1/2 ts Ginger, ground
4 oz Sugar, brown, light
2 oz Citron, candied; chopped
6 oz Raisins, plain or golden
4 oz Butter
6 oz light corn syrup karo
1 lg Egg; beaten
4 tb Milk
* Equal parts of cinnamon, nutmeg and allspice.
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
Tuesday, August 13, 2013
Tuesday, July 2, 2013
Email List Desserts
By now, you probably know that I've been on several email recipe lists. The following are from a few more lists. I've listed where they're from. Enjoy!
Best Pineapple Orange Sorbet Recipe #387103
This was from Recipezaar's email list, found at http://www.recipezaar.com. It was sent in by someone calling herself (?) "Hungrykitten," who writes, "From mydailymoment.com. I like this recipe because you don't need an ice cream maker. Cooking time is freezing time."
by hungrykitten
2 1/4 hours | 15 min prep
SERVES 10
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
From http://www.recipezaar.com Share your experience with others, and post your comments on the recipe. Type 387103 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Treacle Cake (Gingerbread) Recipe
Brought to you by The Red Castle Inn Historic Lodgings; sent in by "Virginia" in Cranberry Twp., PA
Cook Time: 25 min
Yield: 16 servings
Ingredients:
2 cups all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup molasses
1 tablespoon honey
5 tablespoons soft butter
1/2 cup boiling water
Instructions:
Preheat the oven to 375F. Butter a 9x9 inch square baking pan.
In a large bowl, sift together the flour, baking soda and spices.
In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers.
Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Sent in by "Dorie" to http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
SOUTHERN FRUIT AMBROSIA
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1.5 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight. Serves ten.
From http://groups.yahoo.com/group/CreativeCutiesRecipes/
Best Pineapple Orange Sorbet Recipe #387103
This was from Recipezaar's email list, found at http://www.recipezaar.com. It was sent in by someone calling herself (?) "Hungrykitten," who writes, "From mydailymoment.com. I like this recipe because you don't need an ice cream maker. Cooking time is freezing time."
by hungrykitten
2 1/4 hours | 15 min prep
SERVES 10
1/2 cup water
1/2 cup granulated sugar
2 cups orange juice
1 tablespoon lemon juice
1 (20 ounce) can pineapple, crushed
2 teaspoons orange zest, freshly grated
In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
From http://www.recipezaar.com Share your experience with others, and post your comments on the recipe. Type 387103 in the Search box at the top of Recipezaar, to get back to this recipe easily.
Treacle Cake (Gingerbread) Recipe
Brought to you by The Red Castle Inn Historic Lodgings; sent in by "Virginia" in Cranberry Twp., PA
Cook Time: 25 min
Yield: 16 servings
Ingredients:
2 cups all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon ginger
1/4 teaspoon cinnamon
1 cup molasses
1 tablespoon honey
5 tablespoons soft butter
1/2 cup boiling water
Instructions:
Preheat the oven to 375F. Butter a 9x9 inch square baking pan.
In a large bowl, sift together the flour, baking soda and spices.
In another bowl, mix together the molasses, honey, butter, and boiling water. Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
Bake for about 20 minutes or until a toothpick in the center comes out clean. Cut into 16 squares and serve warm in muffin papers.
Apple-Cranberry Crisp
2 pounds Granny Smith apples - peeled, cored and thinly sliced
3/4 cup cranberries
1/4 cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/3 cup quick-cooking oats
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, cut into pieces
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.
Sent in by "Dorie" to http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
SOUTHERN FRUIT AMBROSIA
11 oz can mandarin oranges, drained
15 oz can pineapple tidbits, drained
8 oz can fruit cocktail, drained
1.5 cups mini marshmallows
1/2 cup coconut, shredded
1/2 cup walnuts, chopped
1 cup sour cream
Combine ingredients and let set overnight. Serves ten.
From http://groups.yahoo.com/group/CreativeCutiesRecipes/
Saturday, June 29, 2013
Two Soups, Chicken Sandwiches, and Dessert (Weight Watchers recipes)
If you're like me, you probably get way more emails than you could possibly read on a daily basis. But you probably have certain people or emailing lists whose emails you almost always read.
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture," the recipe reads.
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
Weight Watchers has several emailing lists that I've been on over the years. I really don't remember how long ago I received the following recipes, but it was long enough that it was still on one of the earlier Points programs. No matter how far back, though, these are still yummy.
Roasted Autumn Vegetable Soup
"This warm, comforting soup will stick to your ribs on cold days. Roasting the vegetables helps bring out their natural sweetness," according to theemail.
Points:2
Servings: 8
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Preheat oven to 400ºF. In large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes. Place vegetables in large pot. Add broth & milk; season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to blender or food processor, or use an immersion blender in pot, & blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splattering. Or allow soup to cool before pureeing.) Yields about 1-1/2 cups per serving.
From: Weight Watchers
"You can add more water or broth to the pureed soup to achieve desired thickness," according to the instructions.
Spiced Carrot Soup
Points: 2
Servings: 4
"Who says home cooking takes hours? We used canned carrots in this curry & chili powder-seasoned soup to save on both preparation & cooking times," the email read.
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Heat oil in medium saucepan; add shallot, curry powder & chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper & 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender, careful not to splatter hot liquid). Taste soup & add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls & garnish with sour cream. Yields about 1 cup of soup & 1 tablespoon of sour cream per serving.
"We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect POINTS values).
"For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out 'spokes' of sour cream from the center to create a starburst design."
From: Weight Watchers
Crockpot Maple BBQ Chicken Sandwiches
1/2 C. maple flavored syrup
2 T. prepared mustard
2 T. Worcestershire sauce
2 t. lemon juice
1/2 t. chili powder
1/4 t. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in crockpot & cook on LOW for about 7 to 8 hours or until chicken is done.
You can either eat the breasts whole or shred them on buns or rice for more points.
4 servings = 225 calories, 4g fat, 1g fiber. 5 points per serving
From: Weight Watchers crockpot email list
Banana Muffins with Tart Lemon Icing
Points:3
Servings: 18
"If the mouth-puckering lemon icing isn’t enough flavor for you, try adding 1/2 teaspoon each of cinnamon, nutmeg and ginger to the flour mixture," the recipe reads.
1/2 cup sugar
6 Tbsp unsalted butter, softened, divided
1 large egg(s)
2 tsp vanilla extract, divided
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup fat-free skim milk
4 large banana(s), ripe, mashed
1 cup powdered sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest, strips, or more to taste
Preheat oven to 350ºF. Line 18 muffin holes with paper liners.
Place sugar & 5 tablespoons of butter in a large bowl; cream with electric mixer until light and fluffy. Add egg & 1 teaspoon of vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder & baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk & remaining flour mixture; beat until batter is combined & then fold in mashed bananas.
Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown & tester inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan about 2 minutes; remove to wire rack & cool completely before icing.
Meanwhile, to make icing, combine powdered sugar, remaining tablespoon butter, lemon juice, zest, & remaining teaspoon of vanilla in medium bowl; beat with electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover & refrigerate any uneaten muffins. Yields 1 muffin per serving.
From: WW email list
Saturday, May 18, 2013
Munchies
Most of us realize that we need to eat healthy foods. Many of us even try to eat healthy. But there are times we simply want something a little snacky. So, in honor of all snackiness, here are today's offerings. Enjoy!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Note: I've included where I got each recipe from immediately after the recipe's title.
Chocolate Oatmeal Cookies
from Diabetic Gourmet Recipes Yield: 40 cookies
Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50 ; Calories from Fat: 20 ; Protein: 1 g ; Fat: 2 g ; Sodium: 55 mg; Cholesterol: 10 mg ; Saturated Fat: 0 g ; Dietary Fiber: 1 g ; Carbohydrates: 7 g
Find more great COOKIE recipes at: http://diabeticgourmet.com/recipes/Desserts/Cookies
Homemade Chocolate Peanut Butter Cups
From Peggy Trowbridge Filippone, guide at HomeCooking.about.com
Peggy writes, "These taste similar to the commercial peanut butter cups, but better! Great for gifts." Yum! Peggy always seems to come up with great recipes, so you might want to sign up for her emails. Just saying...
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
4 ounces semi-sweet chocolate bar
1/4 cup peanut butter
1/4 cup butter (4 Tbsp or 1/2 stick)
1/2 cup graham cracker crumbs
3/4 cup peanut butter
1/4 cup powdered sugar
1/4 cup graham cracker crumbs
6 ounces semi-sweet chocolate bar
1/8 cup butter (2 Tbsp or 1/4 stick)
1 ounce paraffin wax, chopped
Preparation:
Place 1-inch mini-muffin or candy1 papers in a mini-muffin tin.
In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.
Place about 1 teaspoon chocolate5 graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.
Place 3/4 cup peanut butter6 in a bowl over hot water to soften. Mix in powdered sugar and graham cracker7 crumbs. Place 1 teaspoon peanut butter8mixture on top of hardened chocolate9 cracker layer. Chill 15 to 30 minutes.
Melt 6 ounces chocolate10 bar with butter and paraffin wax11. Top the peanut butter12 layer with about 1 teaspoon chocolate13 mixture. Chill to harden. Refrigerate leftovers.
Yield: 3 dozen peanut butter cups
Chocolate Dunk Cookies
another offering from Diabetic Gourmet Recipes
Yield: 36 servings
Serving size: 1 cookie
Source: Splenda
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup (1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10 g
Whoopie Pies
from Carroll Pellegrinelli, guide at Baking.about.com
Carroll writes, "Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling. You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting. Personally, I prefer the taste and texture of the marshmallow cream frosting."
She always comes up with decadent dessert recipes; I recommend signing up for her emails, too. You won't regret it!
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From-Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin: *Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
So, if these recipes, sound good, sign up for Carroll's and Peggy's emails (at about.com), as well as Diabetic Gourmet Recipes. You won't be disappointed!
Thursday, April 25, 2013
Emailing List Recipes
I was on several foodie and recipe emailing lists for a number of years and discovered many wonderful recipes while on them. Unfortunately, some of the lists closed, others slowed down, and the rest...It got so that if I didn't check certain email accounts in a timely way, I'd end up overwhelmed. Now I'm not on any of them, though there are times I really miss them.
Here are a few recipes found from a few of the lists. If the recipes have where they came from, I've included that info.
Fresh Apple Cake with Caramel Sauce
from: Bountiful Harvest Cookbook
Whoever posted this on the emailing list wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled baking apples
1/2 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
1/4 cup cream or evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 egg, beaten
Directions:
In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Yield: 9 servings.
Nutrition Facts
One serving: (1 piece) Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g
State Fair Corn Dogs
1 c. flour
3/4 c. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 c. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
Pumpkin Apple Butter
A great butter for spreading on your toast, muffins, bagels, crackers, you name it! You'll find this pumpkin apple butter recipe is easy to make. And, it is so tasty, that it will quickly disappear.
Makes: 3 cups
1 3/4 cups Solid Pack Pumpkin
1 cup Apple Juice
1 cup(about 1 medium) Peeled and grated Apple
1/2 Cup Packed Brown Sugar
3/4 Teaspoon Pumpkin Pie Spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover,chill. May be stored in refrigerator for up to two months.
Tiramisu
The email added, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling."
INGREDIENTS:
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
PREPARATION:
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
Fettuccine Alfredo
"This fettuccine recipe is purported to be similar to a famous Italian restaurant's fettuccine dish," according to the email sender.
Ingredients:
8 ounces fettuccine
8 ounces cream cheese, cut in small pieces
3/4 cup grated Parmesan cheese
1 stick (8 tablespoons) butter
1/2 cup milk
Preparation:
Cook fettuccine in boiling salted water following package directions. In a large saucepan over medium-low heat, combine cream cheese, Parmesan cheese, butter, and milk, stirring constantly until smooth and hot. do not boil. Toss the hot cooked pasta lightly with sauce, coating well.
Serves 4.
Pasta Roma Soup
Cook Time: 25 minutes
Someone wrote that it "Mimics Olive Garden's soup." If you'd prefer a vegetarian version of this, you could use a soy "bacon" in place of the bacon and vegetable broth in place of the chicken broth.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
Serves 4.
Here are a few recipes found from a few of the lists. If the recipes have where they came from, I've included that info.
Fresh Apple Cake with Caramel Sauce
from: Bountiful Harvest Cookbook
Whoever posted this on the emailing list wrote, "I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests."
SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1/2 cup butter
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups chopped peeled baking apples
1/2 cup chopped walnuts
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/2 cup light corn syrup
1/4 cup cream or evaporated milk
1/4 cup butter
1/4 teaspoon salt
1 egg, beaten
Directions:
In a mixing bowl, cream butter and sugar. Beat in the egg. Combine flour, baking soda, nutmeg and cinnamon; add to creamed mixture and mix well. Stir in apples and walnuts. Turn into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
Meanwhile, for caramel sauce, blend brown sugar and cornstarch in a saucepan. Add remaining ingredients; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Yield: 9 servings.
Nutrition Facts
One serving: (1 piece) Calories: 436 Fat: 21 g Saturated Fat: 11 g Cholesterol: 91 mg Sodium: 335 mg Carbohydrate: 60 g Fiber: 1 g Protein: 5 g
State Fair Corn Dogs
1 c. flour
3/4 c. yellow cornmeal
2 tbsp. sugar
2 tbsp. baking powder
1 tbsp. dry mustard
1 tsp. salt
1 c. milk
1 egg
2 tbsp. shortening
Mix dry ingredients. Cut in shortening. Add milk and slightlybeaten egg. Mix quickly until nearly smooth. Pour batter into a tall glass for dunking hot dogs. Fry in hot deep fat until golden brown.
Pumpkin Apple Butter
A great butter for spreading on your toast, muffins, bagels, crackers, you name it! You'll find this pumpkin apple butter recipe is easy to make. And, it is so tasty, that it will quickly disappear.
Makes: 3 cups
1 3/4 cups Solid Pack Pumpkin
1 cup Apple Juice
1 cup(about 1 medium) Peeled and grated Apple
1/2 Cup Packed Brown Sugar
3/4 Teaspoon Pumpkin Pie Spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally. Pour into container. Cover,chill. May be stored in refrigerator for up to two months.
Tiramisu
The email added, "A tiramisu made with sponge cake and sweetened cream cheese or mascarpone filling."
INGREDIENTS:
1 sponge cake (10-12 inch), about 3" tall
1/3 cup strong black coffee
5 tablespoons rum or brandy, good quality
1 1/2 pounds cream cheese or mascarpone cheese, room temperature
1 to 1/2 cups superfine or powdered sugar
sifted unsweetened cocoa powder
PREPARATION:
Cut across middle of sponge cake, making two even layers, each about 1 1/2 inches high. Combine coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor strongly. Don't moisten cake too much. Beat room-temperature cream cheese and 1 cup sugar until sugar is completely dissolved and the cream cheese mixture is light and fluffy. Test for sweetness and add more sugar if necessary. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.
Fettuccine Alfredo
"This fettuccine recipe is purported to be similar to a famous Italian restaurant's fettuccine dish," according to the email sender.
Ingredients:
8 ounces fettuccine
8 ounces cream cheese, cut in small pieces
3/4 cup grated Parmesan cheese
1 stick (8 tablespoons) butter
1/2 cup milk
Preparation:
Cook fettuccine in boiling salted water following package directions. In a large saucepan over medium-low heat, combine cream cheese, Parmesan cheese, butter, and milk, stirring constantly until smooth and hot. do not boil. Toss the hot cooked pasta lightly with sauce, coating well.
Serves 4.
Pasta Roma Soup
Cook Time: 25 minutes
Someone wrote that it "Mimics Olive Garden's soup." If you'd prefer a vegetarian version of this, you could use a soy "bacon" in place of the bacon and vegetable broth in place of the chicken broth.
Ingredients:
1/2 cup uncooked miniature pasta bow ties
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside. Add garbanzo beans to food processor and pulse until beans are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup, heat through, and serve immediately.
Serves 4.
Sunday, April 21, 2013
Roadfood.com
Most of us who use the internet fairly frequently have managed to get ourselves onto emailing lists. While some of these lists may be of little value, making us wonder What was I thinking?, others are consistently good, if not great.
One of my favorite emailing lists comes from www.roadfood.com. Run by an active group of team members, it "was conceived in 2000 as a website devoted to finding the most memorable local eateries along the highways and back roads of America," according to the site. While Jane and Michael Stern drive around the country "looking for good food," they post on Roadfood, they have also collaborated on over forty books dealing with good food. (I want their job!) They are backed by what seems like a great bunch of people.
So, without further chit-chat, here are a few recipes that were in several of their emails several years back. You can go to www.roadfood.com to look up these recipes and many more. And please sign up for their emails. They're definitely worth the time to read them.
MACARONI AND CHEESE
"The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal," according to the email.
Recipe Source: Blue Willow Inn
Preparation Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions:
Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese.
Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes.
Remove from oven and top with reserved cheese.
Return to oven only long enough for the cheese to melt.
POTATO AND ONION SOUP
"Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip."
Recipe Source: Harry Caray's
Preparation Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil. Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes. Salt and pepper the soup to taste.
Sprinkle with the Parmesan cheese on top and serve.
BREAD AND BUTTER PUDDING
According to their email, "At Thanksgiving, when we found that our beloved Wave Hill Bakery in Wilton, Connecticut, had day-old loaves available, we reached back into the archives for an oh-so-yummy recipe for bread and butter pudding, published in our first cookbook, "Square Meals." We found it in a 1930s cookbook in which the author felt that the answer to good health was to eat maximum amounts of butter and sugar! If you are looking for the ultimate comfort food, diet be damned, here's the recipe:"
10 slices day-old white bread
8-12 tablespoons butter
4 eggs
2 egg yolks
2/3 cup granulated sugar
1/8 teaspoon salt
2 cups milk
1 cup cream
1 teaspoon vanilla extract
1/3 cup sifted confectioners' sugar
Heavily butter the inside of a 2-quart baking dish. Butter each slice of bread. Arrange bread in several layers, butter side up, across the bottom of the pan, cutting slices to fill any large gaps.
Beat together the eggs, yolks, sugar, and salt. Scald the milk and cream together and add this to the egg mixture very, very slowly, stirring constantly. Add vanilla. Pour this over the bread in the baking dish and let the dish sit 15-20 minutes.
Preheat oven to 325 degrees.
Set the baking dish in a large pan in about 1 inch of hot water. Bake 1 to 1-1/2 hours until set.
Sift confectioners' sugar atop the pudding and put it under a hot broiler for a few minutes to glaze. Watch carefully to make sure it doesn't burn.
Serve tepid.
6 - 8 servings.
Note: This is me again (Robin, your friendly blogger). Please check out www.roadfood.com for these and other yummy recipes, as well as little snippets about where the recipes are from. Enjoy!
One of my favorite emailing lists comes from www.roadfood.com. Run by an active group of team members, it "was conceived in 2000 as a website devoted to finding the most memorable local eateries along the highways and back roads of America," according to the site. While Jane and Michael Stern drive around the country "looking for good food," they post on Roadfood, they have also collaborated on over forty books dealing with good food. (I want their job!) They are backed by what seems like a great bunch of people.
So, without further chit-chat, here are a few recipes that were in several of their emails several years back. You can go to www.roadfood.com to look up these recipes and many more. And please sign up for their emails. They're definitely worth the time to read them.
MACARONI AND CHEESE
"The South is not unique in its love for macaroni and cheese, one of the true all-American comfort foods. At the Blue Willow Inn, it is one of the few items served every day, every meal," according to the email.
Recipe Source: Blue Willow Inn
Preparation Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Ingredients:
1 8-ounce package macaroni noodles
1 teaspoon vegetable shortening
1 cup grated cheddar cheese, divided
1/2 cup Cheese Whiz
3/4 cup milk
2 eggs, beaten
1 tablespoon mayonnaise
1/2 teaspoon prepared mustard
salt and pepper to taste
Directions:
Cook macaroni according to package instructions, adding shortening to water. Do not overcook. Drain.
Preheat oven to 350 degrees.
Combine macaroni with all other ingredients, reserving 1/4 cup of the cheddar cheese.
Bake uncovered in ungreased 9x12-inch casserole for 25-30 minutes.
Remove from oven and top with reserved cheese.
Return to oven only long enough for the cheese to melt.
POTATO AND ONION SOUP
"Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip."
Recipe Source: Harry Caray's
Preparation Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil. Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes. Salt and pepper the soup to taste.
Sprinkle with the Parmesan cheese on top and serve.
BREAD AND BUTTER PUDDING
According to their email, "At Thanksgiving, when we found that our beloved Wave Hill Bakery in Wilton, Connecticut, had day-old loaves available, we reached back into the archives for an oh-so-yummy recipe for bread and butter pudding, published in our first cookbook, "Square Meals." We found it in a 1930s cookbook in which the author felt that the answer to good health was to eat maximum amounts of butter and sugar! If you are looking for the ultimate comfort food, diet be damned, here's the recipe:"
10 slices day-old white bread
8-12 tablespoons butter
4 eggs
2 egg yolks
2/3 cup granulated sugar
1/8 teaspoon salt
2 cups milk
1 cup cream
1 teaspoon vanilla extract
1/3 cup sifted confectioners' sugar
Heavily butter the inside of a 2-quart baking dish. Butter each slice of bread. Arrange bread in several layers, butter side up, across the bottom of the pan, cutting slices to fill any large gaps.
Beat together the eggs, yolks, sugar, and salt. Scald the milk and cream together and add this to the egg mixture very, very slowly, stirring constantly. Add vanilla. Pour this over the bread in the baking dish and let the dish sit 15-20 minutes.
Preheat oven to 325 degrees.
Set the baking dish in a large pan in about 1 inch of hot water. Bake 1 to 1-1/2 hours until set.
Sift confectioners' sugar atop the pudding and put it under a hot broiler for a few minutes to glaze. Watch carefully to make sure it doesn't burn.
Serve tepid.
6 - 8 servings.
Note: This is me again (Robin, your friendly blogger). Please check out www.roadfood.com for these and other yummy recipes, as well as little snippets about where the recipes are from. Enjoy!
Thursday, April 18, 2013
More "Breaking Bread" Recipes
I really loved watching Breaking Bread with Father Dominic when it was on TV. It was one of the first cooking shows I got hooked on. So...I'm posting a few more of the recipes from the show.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
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