Buttermilk Wheat Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1 1/2 cups buttermilk
1 1/2 tablespoons butter or margarine
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/3 cup whole wheat flour
2 1/4 teaspoons active dry yeast — 1/4 oz. pkg.

Load bread machine in order suggested by manufacturer. Process on White
Bread cycle.
Source: , MC formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

Serving Ideas : # 1 recipe in our family.

NOTES : One of the best. Wonderful light bread with cruspy crust. Very
large loaf.

Title: Snowy Apricot Bars
Categories: Cookies
Yield: 75 cookies

6 oz Dried apricots
1/2 c Firm butter
1/2 c Granulated sugar
2 1/2 c Bisquick baking mix
2 c Packed brown sugar
4 Eggs, beaten
2/3 c Bisquick baking mix
1 ts Vanilla
1 c Chopped nuts (opt)
Powdered sugar

Place apricots in 2-quart saucepan; add enough water
to cover. Heat to boiling; reduce heat. Simmer
uncovered 10 minutes; drain. Cool; chop and reserve.

Heat oven to 350 deg. F. Cut butter into sugar and 2
1/2 C. baking mix until crumbly. Pat into ungreased
jelly roll pan, 15 x 10 x 1 or so. Bake 10 minutes.

Beat brown sugar and eggs. Stir in apricots, 2/3 C.
baking mix, vanilla and nuts. Spread over baked layer.
Bake 30 minutes longer. Cool completely; cut into
bars, about 2 x 1 inch. Roll in powdered sugar (I dust
it on top). Makes 75 cookies.

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Title: FISKEPUDDING ELLER FISKEFARSE (FISH PUDDING OR FISH BALLS
Categories: Norwegian, Seafood, Main dish, Appetizers
Yield: 60 fish balls

1 tb Butter; soft
2 tb Bread crumbs; dry
1 1/2 lb Cod or haddock; skinned and
-boned
1/2 c Light cream and
1 c Heavy cream; combined
2 ts Salt
1 1/2 tb Cornstarch

“To make an authentic Norwegian fish pudding – white, delicate and
sponging in consistency – you should begin with absolutely fresh
white fish. The pudding is served weekly in Norwegian homes, usually
hot, with melted butter or a shrimp sauce (see recipe). Cold and
sliced, it is also excellent as part of an open-faced sandwich.”
With a pastry brush or paper towel, spread the bottom and side of a 1
1/2 quart loaf pan or mold with 1 tablespoon of soft butter and
sprinkle the mold with 2 tablespoons of dry bread crumbs. Make sure
the crumbs are evenly distributed and tap out any excess.
Cut the fish into small pieces and place a few pieces at a time in a
blender, along with a couple of tablespoons of the combined creams to
facilitate pur‚eing. Blend at high speed, turning the machine off
after the first few seconds to scrape down the sides of the jar with
a spatula. Continue to blend, one batch at a time, until all of the
fish is a smooth pur‚e. As you proceed, use as much of the cream as
you need to form this smooth pur‚e.
Place the pur‚ed fish in a large mixing bowl, beat in 2 teaspoons of
salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the
cream that was not used in the blender, beating vigorously until the
mixture is very light and fluffy. Pour into the prepared mold and
bang sharply on the counter to settle the pudding and eliminate any
air pockets. Smooth the top with a spatula.
Preheat oven to 350øF. Butter a sheet of tin foil and seal it tightly
around the top of the mold. Place the mold in a baking pan and pour
into the pan enough boiling water to come 3/4 of the way up the sides
of the mold. Set the pan in the middle of the oven for 1 to 1 1/4
hours, regulating the heat if necessary so that the water simmers but
does not boil; if it boils, the pudding will have holes. When the top
of the pudding is firm to the touch and a toothpick or skewer in the
middle comes out dry and clean, the pudding is done.
Remove the mold from the oven and let rest for 5 minutes. Pour off all
excess liquid in mold, run a sharp knife around the inside, place a
heated platter on top and holding the mold and plate together,
quickly invert the two to remove the pudding from the mold. Clear the
place of any liquid with paper towels and serve the fiskepudding
while still hot.
TO MAKE FISH BALLS: Prepare the fish in the blender as described
above. Chill the pur‚ed fish in the mixing bowl for about 30 minutes,
then roll about 1 tablespoon of the fish in your hands at a time, to
make 1″ balls. Refrigerate them, covered with wax paper, until ready
to cook. Poach these fiskefarse by dropping them into 3 or 4 inches
of barely simmering salted water for 2 or 3 minites or until firm to
the touch. Scoop them out with a slotted spoon, drain thoroughly and
serve as part of a fish soup (see recipe). Makes 60 fish balls.

—–

CRACKER JACKS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unpopped AM popcorn
2 tb AM Unrefined Safflower Oil
1/4 c Peanuts
2 tb AM Sunflower Seeds
2 tb AM Sesame Seeds
1/4 c Pecans
1/4 c Almonds
1/4 c Coconut
1/4 c -Raw honey, or up to…
1/2 c Raw honey

Pop popcorn and set aside. Heat a heavy skillet on medium heat. Add oil,
just enough to barely coat the bottom of the pan. Add peanuts and seeds;
roast lightly; add nuts and coconut; continue roasting until the coconut
begins to turn golden brown. Remove from heat and stir in the popcorn
and honey. Eat while warm or serve as a snack.

Source: Arrowhead Mills “Holiday Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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1 pound black beans
1 cup peeled, sliced carrots
l cup sliced onions
1 cup chopped celery
3 garlic cloves minced
2 teaspoons dried thyme
4 ounces bacon cut into 1-inch pieces
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
slices of lemon–1 per serving
2 tablespoons minced fresh parsley
dry sherry
Soak beans overnight–at least 6 hours.
Preheat oven to 300 degrees. Rinse beans
and place in pot with enough water
to cover. Bring to a boil and then drain.

Place beans in Dutch oven with carrots,
onion, celery, garlic, thyme and bacon.
Cover with 2 quarts water and add salt
and pepper. Bring to a boil and cover.
Place in oven and cook for 4 hours.
Puree the beans in blender with liquid.
Adjust seasoning to taste.

To serve, dip one side of lemon slices in
minced parsley and float parsley-side up
in each bowl. Add 1/4 ounce sherry before
serving.

Title: MILK CHOCOLATE FLORENTINE COOKIES
Categories: Cookies
Servings: 42

2/3 c Butter or margarine
2 c Quick oats, uncooked
1 c Sugar
2/3 c All-purpose flour
1/4 c Corn syrup
1/4 c Milk
1 t Vanilla extract
1/4 t Salt
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

Preheat oven to 375’F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in
oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well.
Drop by measuring teaspoonfuls, about 3″ apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling)
water; stir until smooth. Spread chocolate on flat side of half the
cookies. Top with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.

MMMMM

Penne Pasta W/tomatoes Chile

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoon Crushed red chile
1/2 cup Sun-dried tomatoes — cut in
Slivers
1 cup Black olives, cured in oil
Pitted and halved
1/2 cup Fresh basil — chopped
1/2 cup Fresh Italian parsley
Chopped
1 tablespoon Grated lemon peel
30 milliliter Garlic — minced
1/2 cup Olive oil
2 tablespoon Oil from the tomatoes
2 teaspoon Freshly ground black pepper
3/4 pound Parmesan cheese — grated
1 pound Penne pasta

Combine all ingredients, except the cheese and pasta, and let sit at room
temperature for a couple of hours to blend the flavors. Cook the pasta in 4
quarts of boiling salted water until tender but still firm – ‘al dente’.
Drain. Toss the pasta with the sauce and cheese until well coated and serve.

– – – – – – – – – – – – – – – – – –

Title: White Chocolate Ricotta-Filled Hazelnut-Chocolate Cookies
Categories: Cookies
Yield: 20 servings

1 c Finely chopped toasted
Hazelnuts
4 oz Bittersweet chocolate,
Finely grated (about 1 cup)
2 tb Butter, for greasing pans
40 Sue gow skins,see note; (40
-to 44)
15 oz Ricotta cheese (about 2
Cups); room temp
1 1/3 c Finely gratd white chocolate
1/4 c Powdered sugar, sifted
2 ts Finely minced orange peel
(orange skin only; no white
Pith or membrane)

Preheat oven to 350 F. In a medium bowl, combine the hazelnuts and
chocolate; mix well. Generously grease 2 heavy-gauge baking sheets
with the butter. Arrange 9 to 12 sue gow skins on each baking sheet,
leaving approximately 3/4-inch between each skin. Sprinkle about 21/2
ts of the hazelnut-chocolate mixture on each skin. Bake 9 or 10
minutes, rotating the pans from bottom to top and back to front,
until the skins are light golden brown on the edges (the chocolate
will not melt). Remove from the oven and cool skins on baking racks.
Prepare the remaining skins the same way and bake until done. Cool to
room temperature.

In a medium bowl, combine the ricotta cheese, white chocolate,
sugar and orange peel; mix well. Using approximately 1 tb per cookie,
center the ricotta mixture on the nut-chocolate side of the skins.
Top each with remaining skins, nut-chocolate side up. Serve on a
large platter garnished with mint sprigs or curled orange zest.

Note: Sue gow skins are thin, round wrappers used to make Asian
dumplings, dim sum, wontons etc. If you cannot find sue gow skins,
substitute square wonton wrappers, but avoid potsticker skins because
they are too thick for this recipe.

The San Francisco Examiner, February 9, 1994

—–

Arugula – Tomato Topping

Recipe By : NYT 6/25/95
Serving Size : 4 Preparation Time :0:00
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups arugula — coarsely chopped
8 plum tomatoes — cored and diced
4 teaspoons lemon juice, fresh
2 teaspoons olive oil
1 teaspoon kosher salt
freshly ground black pepper — to
taste

Toss the arugula, tomatoes, lemon juice and olive oil
together. Season with salt and pepper.

– – – – – – – – – – – – – – – – – –

NOTES : Use on feta herb crust.

Title: Penne Puttanesca
Categories: Pasta, Italian
Yield: 4 Servings

16 oz Penne pasta (or ziti or
-mostaccioli)
1/4 c Parmesan; grated

MMMMM———————–MARINARA BASE—————————-
4 md Garlic cloves; peeled
-coarsely chopped
1 lg Basil leaf, fresh; coarsely
-chopped
1/2 ts Salt
1/2 ts Pepper, black
1/4 c ;Water, cold
16 oz Tomato, canned crushed

MMMMM———————-PUTTANESCA SAUCE—————————
1/2 c Olive oil
8 Flat anchovy fillets, rinsed
– drained
3 md Garlic clove; peeled
-minced
2 tb Parsley; finely chopped
1 tb Red pepper; crushed
1/4 c Capers; rinsed, drained
24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food
processor or blender and chop finely. Add the salt, black pepper and
water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute
pan. Add the anchovies and cook, mashing with the back of a spoon,
until disintegrated. Add the garlic, parsley and crushed red pepper
flakes. Cook 1 minute. Add the capers and olives; cook seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package
directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl
for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed
red pepper flakes. Times testers felt that the reduced amounts were
adequate. [Moderator’s Note: Maybe for the salt….]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,
which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps
readers get recipes for favorite dishes they have enjoyed at restau-
rants, and to locate recipes they have heard about or lost. As a
puttanesca connoisseur, I’ve found that Salvatore Ristorante Italiano
in Seattle makes the *best* puttanesca I’ve had at any restaurant in
the area. The following has been shared by the owner, Salvatore
Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

MMMMM