Granola Cookies

Recipe By:
Serving Size: 18
Preparation Time: 1:00
Categories: Cookies Sugarless Desserts

Amount Measure Ingredient Preparation Method
1 cup raisins
6 ounces apple juice frozen
1/2 cup margarine
1 egg
1 1/4 cups flour, whole-grain wheat
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon orange rind
2 cups granola crushed

Preheat oven to 350x.

In a saucepan, heat juice. Add margarine raisins. When margarine is
melted, turn off heat let cool. When cooled, beat in egg.

Combine dry ingredients except granola. Stir apple juice mixture into dry
ingredients. Gently stir in crushed granola mix in uniformly.

Drop by rounded teaspoonfuls 2″ apart onto lightly greased cookie sheets.

Bake for 10 minutes, or until lightly browned on bottom. Remove cool on
wire rack.
—–
I hope these help. All my best to your friend and her son,

Ilene Warfield
Evanston IL

Title: TIPS FOR THE ABM ( by J.Ross)
Categories: Miscell, Abm, Breads
Yield: 1 servings

From Joan’s Kitchen

Flour: the best flour to use for breads machines is
bread or high gluten flour. This flour contains the
proper amount of protein and gluten to allow for
lengthy kneading, stretching and rising times without
producing a small or collaspsed loaf.The loaf should
be a good risier with a fine grain texture.

Additional flour such as rye, oats, soy, cornmeal,
wholewheat, rice etc. may be added to any recipe
without increasing the size of the breads. These
flours are deficient in gluten.( Except for whole
wheat which ironically has sufficient gluten but has a
sharp gluten structure which punctures and deflates
the risen yeast cells ) You can sucessfully add 1 or 2
cups of these flours to recipes which use 3 cups of
bread flour.

The lightest and highest loaves are ones made with
white bread flour, eggs, and liquids such as milk or
water. The smaller denser loaves are made with rye and
whole wheat flour etc. These breads can even be made
lighter if the flour is blenderized before using.
Blenderized oatmeal also makes a lighter textured
bread.

The best bread machine cycle for denser loaves is the
standard mode. the turbo or quick mode is excellent
for for basic white, french, italian or light weight
breads.Become familiar with cycles on your own machine.

Humidity and temperature affect flour and the dough
consistency may never be the same in repeated recipes.
Let your eyes be your guide to know when to add more
flour or water to the dough in the kneading cycle. the
dough should be a smooth somewhat tacky dough when
touched. However no dough should cling to your fingers
when touched.Add flour or water if needed in small
amounts gradually to get the proper consisitency.

All ingredients should be lukewarm ( not hot ) when
added to the recipe.People have the tendency to make
the water much to hot for the bread machine.This
activates the yeast too quickly, causing a poor
textured loaf which may often collapse. Too hot water
also may rupture the yeast cells and render them
ineffective.Follow your machines instructions. If in
doubt, 80 to 100 degrees may be sufficient.
Temperatures over 110 F may be too hot.

There are many bakers yeasts on the market. Red Star
is reputed to make breads rise higher than Fleischmans
yeast. SAF instant yeast ( French imported yeast )
produces higher better textured bread using less yeast
than called for in recipes. Judge for your self by
experimenting.

Ingredients which help improve texture , rising and
character of bread:

GLUTEN FLOUR or powder: very high in protein and
helps breads rise higher.You dont need this if using a
good brand of bread or high gluten flour.The protein
adds a nutritional boost to breads. Available in
health food stores

PURE BARLEY MALT SYRUP: A tablespoon or so also helps
breads rise higher as the sugars feed the yeast.Found
in health food stores

LIQUID LECITHIN: improves the textures of the breads,
making it stay fresh longer. found in health food
stores.

VITAMIN C ( ascorbic acid ) crush a tablet or use it
in powder form to help breads have a better texture
and mellow gluten.

FRESH LEMON JUICE: a few teaspoons also mellows the
gluten and helps the texture of the bread making for a
good keeper and riser.

Other Miscellaneous tips for the breadmaker:

Use bakers spray to spray the globe tops of bread
machines in case your breads over rise and stick. This
aids in cleanup!

Use a small pastry or paint brush to sweep away the
bread crumbs inside your machine and use a damp paper
towel to pick them up. If your paddle sticks inside
the bread, try using a bakers spray on the paddle
next time.

Low fat products such as skim milk, egg beaters, light
margarine low or non fat sour cream etc. work well,
but the texture of the bread may not be the same as
for higher fat products.Bread may be denser and
smaller.

Bread that does not come out satisfactory may be use
for breadcrumbs, bread pudding, bread dumplings or for
the birds!

A general safe ratio for breadmaking is: 3 cups bread
flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar
and 2 tsp yeast. Experiment from there. Decrease the
total amount of liquids if added oil and eggs are used

It pays to buy yeast and flour in large quantities if
making a lot of bread. Store flour in a cool dry
place. Yeast may be refrigerated.

Cool breads at least 30 minutes to 1 hour before
slicing.

Any breads that dont seem quite baked, place them in
a conventional 35O oven for 10 minutes to finish
baking,

Eggs: when directions call for 1/2 of egg etc. just
use one small egg.Normally in all baking large eggs
are used.

Too much garlic and cinnamon also decreases the power
of yeast in a bread recipe.A small amount is okay when
added directly with ingredients but dont go overboard
if you are a garlic or cinnamon lover. Add the extras
in the last kneading cycle.

—–

Grated Zest of 1/2 lemon
1/3 cup strained lemon juice
5 Tablespoons sugar
Equivalent of 1 egg
1/2 teaspoon vanilla

Combine zest, juice and sugar in small saucepan and bring to a simmer. In a
small bowl, beat “egg” until light.

Beat some of the hot lemon mixture into the “egg”. Scrape the “egg” mixture
back into the saucepan. Cook, stirring constantly and reaching all over the
bottom and sides of the pan, until the mixture barely starts to simmer
around the edges. Continue to cool and stir about 15 seconds. Pour through a
strainer set over the bowl. Stir in the vanilla. Cool. Lemon Curd may be
refrigerated, covered, for at least 1 week.

Source: Art of Low-Fat Desserts by Alice Medrich
Makes: 2/3 cup.

Title: Fruit Tarts
Categories: Cheese, Fruits, Pies
Yield: 4 servings

MMMMM———————CHEESE TART SHELLS————————–
1/2 c Vegetable Shortening
5 oz American Cheese Spread;1 Jar
1 1/2 c Unbleached Flour

MMMMM————————–FILLING——————————-
2 Navel Oranges;Peel Section
8 1/4 oz Pineapple; Crushed, 1 Cn
1/4 c Sugar
5 ts Cornstarch
1/8 ts Salt
1/2 c Orange Juice
1 tb Lemon Juice
3/4 c Cheddar; Sharp, Shredded

CHEESE TART SHELLS:

Combine the shortening and cheese spread in a medium bowl. Cut flour
into the cheese mixture with two knives until well blended. Shape
into a roll 1 1/4-inch in diameter and 12 inches long. Wrap
completely in waxed paper or plastic wrap. Refrigerate for 1 hour or
longer. Preheat oven to 375 degrees F. Remove the dough from the
refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2
3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in
the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork.
Bake 18 to 20 minutes in the preheated oven until lightly browned.
Cool in the pans on a rack and gently remove the shells when cold to
the touch.

FILLING:

Cut each orange section into 3 pieces and set aside. Drain the
pineapple, reserving the syrup. Combine the pineapple syrup, orange
juice, and lemon juice in a saucepan. Stir in the rest of the
ingredients except the cheddar cheese, and cook, stirring gently,
over medium heat until the mixture thickens and bubbles. Stir in the
orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon
the chilled filling into the baked tart shells and sprinkle each tart
with about 1 Tbls of the cheddar cheese. Refrigerate until serving
time.

MMMMM

Title: Chinese Cooking Sauce – Melinda Lee
Categories: Chinese, Sauces
Yield: 1 servings

1 tb Sugar
1 tb Distilled vinegar
1 tb Dry sherry
2 tb Soy sauce
3 tb Chicken broth
2 ts Cornstarch

Combine all ingredients and mix well. When your
stir-fry is just about done, move the stir-fry to the
outside of the wok. Add the cooking sauce to the
center and mix with juices. When mixed toss with
stir-fry to coat.

—–

Turkey Vegetable Burgers

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sandwiches Low Fat
Low Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Finely chopped onion
2 large Cloves garlic — chopped
1 tablespoon Water
1/2 cup Finely chopped celery
1/2 pound Ground turkey breast meat
1 teaspoon Onion powder
1 1/2 teaspoons Prepared mustard — spicy
1/4 teaspoon White pepper (optional)
1 Egg white
Dash nutmeg
3/4 cup Fat-free cereal or crackers
2 tablespoons Minced fresh parsley or

Process crackers into fine crumbs.
Preheat oven to 375. Saute onion and garlic in 1 TAB water over med-high
heat for 3-5 minutes until water evaporats. Add celery and saute, stirring,
3 minutes to soften. If vegetables begin to stick, add additional water as
needed. In large bowl, combine turkey meat, sauteed vegetables, onion
powder, mustard, pepper, egg white, nutmeg, crumbs and parsley. Mix well.
Form turkey mixture into patties and place on baking sheet or shallow pan.
Bake at 375 for 20 minutes, or until firm and brown. Yield: 4 servings. 116
calories, .8g fat, 58mg sodium, 1.1g dietary fiber

– – – – – – – – – – – – – – – – – –

OUTRAGEOUSLY OATMEAL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Oat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water — 1 1/4
2 c Bread Flour -3 cups
1 tb Nonfat Dried Milk-1 1/2 T
1 t Salt — 1 1/2 t
1 tb Applesauce — 2 T
1 tb Honey — 2 T
1/4 c Rolled oats — 1/2 C
1 1/2 ts Yeast — 2 1/2 t

*** instant oatmeal doesn’t work but quick cooking oats do. 1 pound
loaf NOTES : Don’t use instant oatmeal

– – – – – – – – – – – – – – – – – –

Title: Onion Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/2 stick butter
1 c diced bacon
1 c sliced yellow onions
1 c sliced red onions
1 c sliced white onions
1 c sliced shallots
1 c sliced leek whites
1 c sliced scallions — (white
: parts only)
3/4 c flour
6 c light chicken stock
1 c cream
: Salt and pepper
3 ts snipped chives, — for
: garnish

Heat butter in a large saucepan, add bacon and cook
until fat renders and bacon is crispy. Remove bacon
with a slotted spoon, drain on paper towels and set
aside for garnish. To bacon fat add yellow, red, and
white onions and shallots. Cook until they begin to
wilt. Add leeks and scallions and cook for 3 minutes.
Dust flour over, and stir and cook until flour turns
golden. Add stock, bring to a boil and reduce heat.
Simmer for 30 minutes. Add cream and season to taste
with salt and pepper. Pour about one-third of soup and
solids into a blender or food processor and puree, or
pulse with an immersion blender. Reheat and serve
garnished with bacon and chives. Garnish with a
spoonful of onion marmalade, if desired.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2154

Date: Mon, 28
Oct 1996 22:06:23 -0500

—–

Title: Toffee chip squares
Categories: Desserts Cookies
Servings: 96

———————————–COOKIE———————————–
1 c Butter
3 c Brown sugar
1 t Vanilla
2 3/4 c Flour
1/2 t Baking powder
———————————-TOPPING———————————-
6 oz Semi-sweet chocolate chips
3 T Butter
1 T Water
1 x Bits ‘o brickle baking chips

1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended.

2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares.

3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double
boiler from hot water. Let chocolate thicken a little and then drop a
large dollop in the center of each square or triangle.

4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits
‘o Brickle.

from: _Cookiemania_

—————————————————————————–

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram