Apple Pudding with Sauce

Recipe By : Jan Dye’s recipe/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Sauces Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
3/4 cup sugar
1 egg
2 cups grated raw apples
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup nuts — chopped
SAUCE:
1/4 cup margarine
1/4 cup sugar
1/4 cup evaporated milk — or evap. skim milk
1/4 cup brown sugar

Cream together: butter and sugar. Add egg, apple, flour, baking soda,
cinnamon and nuts. Put in greased 8×8″ baking pan. Can use mold or Bundt
pan. Bake at 350 F. for 30-35 minutes. Add 20 minutes for mold or Bundt pan.
Pudding should be firm in the center. Serve with warm butter sauce.
Sauce: Heat together margarine, white and brown sugar and evaprated milk.
Pour over pudding to serve.
MC formatting and posted by bobbi744@sojourn.com

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NOTES : Recipe can easily be doubled and baked in a 9×13″ baking pan.
Wonderful!!

BASIC WHITE BREAD BY JAMES BEARD, CHEF COOK

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Yeast — active, dry
1/4 c Water — warm (110-115 degs)
2 ts Sugar
1 c Milk
3 ts Salt
3 tb Butter
3 3/4 c Flour — All-purpose
—–EGG WASH—–
1 md Egg White — beaten slightly
-in 1 tbspn warm water.

James Beard’s Basic White Bread Makes 1 large loaf or
2 small loaves * Making basic white bread dough *
In a small bowl mix the yeast and the 1/4 cup warm
water; add the sugar, stir well, and set aside until
proofed. It is proofed when fermentation is apparent:
the mixture will swell and small bubbles appear on the
surface. (If it doesn’t proof at all, it means the
yeast is not fresh.) In a small saucepan heat the milk
with the salt and stir in the butter until it melts.
Set aside to cool until it is no warmer than the yeast
mixture. Put 2 cups of the flour in a large mixing
bowl and stir in the milk mixture. Beat well with a
wooden spatula, add the yeast mixture, and continue
beating the dough until it is smooth, adding an
additional cup of flour to make a firm dough.
Turn the dough out onto a floured work surface and
begin the kneading process, which evenly distributes
the fermenting yeast cells through the dough.
* Kneading Instructions *
There are several kneading methods, but the basic one
is to flour the dough and your hand lightly, then push
the heel of your hand down into the dough and away
from you. Fold the dough over, give it a quarter turn,
and push down again. Repeat pushing, folding and
turning until the motion becomes rhythmic. Knead for
about 10 minutes, kneading in additional flour as
necessary, until the dough is smooth and no longer
sticky, and blisters form on the surface.
To test whether the dough has been kneaded enough make
an indention in it with your fingers; it should spring
back. If blisters form on the surface of the dough and
break, this is another sign that the kneading is
sufficient. * Note: If you have a heavy-duty electric
mixer with a dough-hook attachment, knead the dough
with the hook and finish it off on the board.
Butter a large bowl, transfer the dough to it, and
turn the bowl until the dough is well coated with
butter on all sides. Cover the dough with a dish towel
and let it rise in a warm, draft-free place for 1 to
1-1/2 hours, until it is doubled in bulk. A good,
warm, draft-free place is inside your room temperature
oven. To test further if the dough has risen properly,
make an indentation in it with two fingers: if the
dough does not spring back, then it is ready.
* Baking Preparations *
Butter a 9x5x3 inch loaf pan, or two pans that are
about 8x4x2 inches. Punch the dough down with your
fist to deflate it; transfer it to a floured board and
knead it well for about 3 minutes. Pat it into a
smooth round or oval shape and let it rest for 4 to 5
minutes. Then form into 1 large or two small loaves,
by shaping the dough into an oval the length of your
bread pan, then gently stretching, rounding, and
plumping it in the palms of your hands, tucking the
edges underneath and pinching them together. Lift
carefully; drop the dough into the pan or pans and
smooth out. Cover the dough with a towel and let it
rise again in a warm draft-free place for about 45
minutes to 1 hour, until it is double in bulk.
Preheat the oven to 400dF. Brush the egg wash over
the top of the dough.
Bake in the center of the oven for 20 minutes; reduce
the heat to 350dF and bake for 20 to 25 minutes
longer, until the crust is well browned and the bread
sounds hollow when removed from the pan and tapped on
the bottom with the knuckles. If you like a crusty
loaf, remove it from the pan about 5 to 10 minutes
before the end of the baking time and let it finish
baking on the oven rack. It will get brown and crusty
all over. Remove the bread from the oven and let it
cool on a rack before slicing.
The bread may be stored in a plastic bag in the
refrigerator after it has cooled. If you seal it in a
bag before it is completely cooled, the crust will
become soft. Stored bread will keep about 1 week. It
also freezes well if wrapped tightly in plastic wrap
and sealed in a plastic bag and can be kept for up to
3 months.

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CARAWAY CRUNCHES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Appetizers
Party Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DIANA LEWIS (VGWN37A)
2 c Starter
1 tb Butter — melted
1/2 c Milk
1 t Salt
1 tb Sugar
3 c White flour
-Glaze
2 Egg — beaten
2 tb Caraway seeds

melt butter over moderate heat add the milk and warm add the sugar
and salt stir till dissolved. Add this to the starter and mix well.
Add flour 1 cup at a time till to stiff to knead then turn out and
knead in remaining flour. Divide dough in half and roll each ball
into a 12 by 18 inch rectangle cut the rectangles in half the long
way then cut each half into squares then into triangles. Brush with
egg and sprinkle with seeds, roll up the triangles from the long side
and place on greased cookie sheet. Let rise 30 to 60 minutes and bake
at 375 for 20 minutes. FROM: DIANA LEWIS (VGWN37A)

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Pasta And Lentil Soup

Recipe By : Twelve Months of Monastery Soups
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Olive Oil
1 Large Onion — Chopped
2/3 Cup Mushrooms — Chopped
4 Cloves Garlic — Minced
8 Cups Water
1 Pound Dried Lentils
16 Ounces Tomato Paste
1 Bay Leaf
1/4 Teaspoon Ground Ginger
Salt And Pepper — To Taste
1 Cup Pastina, Small Pasta Shells

1. Pour the olive oil into a large soup pot. Add and saute the onions,
mushrooms, and garlic over low-medium heat for about 2 or 3 minutes. Stir
continually.

2. Add the water, lentils, and tomato paste. Stir well and bring the
water to a boil over high heat. Then reduce heat to medium. Add the bay
leaf, ginger, salt, and pepper. Stir, cover the pot, and cook the soup for
40 minutes. Remove the bay leaf.

3. Add the pasta, cover the pot, and simmer slowly for 15 minutes or until
pasta is cooked. Stir again and serve immediately. Some grated Parmesan
may b sprinkled on top of each serving.

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CHICKEN BREASTS MILANO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Whole chicken breasts, split
1/2 c Olive or vegetable oil
1/2 c Dry white wine
2 Cloves garlic, crushed
1 t Fresh Italian parsley,
-chopped
1 t Dried leaf oregano, crumbled
Salt
Pepper
1/8 ts Crushed red-pepper flakes
-(or more)
1/3 c Parmesan cheese, grated
Fresh spinach leaves,
-steamed
Hot cooked rice
Red bell pepper strips

Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
Marinate chicken in a shallow pan, covered, for several hours or overnight.
Remove chicken and reserve marinade. Place breasts, skin- side up in 1 or
2 roasting pans; do not crowd. Brush with part of reserved marinade. Bake
in 375 F oven, basting occasionally with marinade, for 40 minutes until
skin is crisp. Sprinkle part of Parmesan over the chicken and return to
oven just until Parmesan begins to turn golden. Line a warm platter with
steamed spinach leaves, then with rice. Arrange chicken breasts on top and
sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
(NOTE: Chicken breasts can be grilled about 4 inches from coals for 20
minutes, turning and basting with marinade until chicken is golden.)

Makes 8 servings.

[Family Circle GREAT IDEAS Vol 12 No 4]

Posted by Fred Peters.

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Title: Hawaiian SPAM PIzza
Categories: Pizza
Yield: 6 servings

1 cn Refrigerated all-ready
-pizza crust
1 pk Sliced Provolone cheese (6oz)
1 cn SPAM Luncheon Meat, cut in
-thin squares (12 oz)
1 cn Chunk pineapple, drained
1/2 c Thinly sliced red onion
1/2 c Chopped green pepper

Heat oven to 425’F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll
dough; press in prepared pan. Top with cheese. Arrange remaining
ingredients over cheese. Bake 25-30 minutes or until crust is deep
golden brown. Serves 6.

MMMMM

Title: Boboli Four Cheese White Pizza
Categories: Italian
Yield: 1 servings

Mozzarella
Gorgonzola
Sharp Provolone
Parmesan
Onion slices; optional
Blanched broccoli; optional
-can substitute blue cheese
-or other cheese for the
-gorgonzola

Brush the Boboli lightly with olive oil and put the cheese on
liberally. Drizzle a few more drops of olive oil over it. Bake
according to Boboli Pizza directions.

MMMMM

1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches apart on ungreased baking sheets. Press an almond in the center of
each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until
golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

Title: HOMEMADE MUSTARD
Categories: Holiday
Yield: 1 servings

1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

Title: Rich Coconut Pie
Categories: Desserts, Pies
Yield: 1 pie

1 Pie crust
1/4 c Butter, softened
1 c Superfine sugar
2 Eggs
2 T Flour
1/2 c Milk
1/4 t Almond extract
2 c Finely grated coconut

Preheat oven to 350 degrees. Make a pastry as directed and fit into
a 9″ piepan, making a high fluted edge; do not bake. Cream butter
and sugar until light, beat in eggs, one at a time. Sprinkle in
flour and blend until smooth. Mix in remaining ingredients and spoon
into pastry shell. Bake 45 minutes until browned and springy to the
touch. Cool on wire rack and serve at room temperature.

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