ROLLS FROM SOURDOUGH STARTER

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–NORMA WRENN
NPXR56B A——————-
2 c All-purpose flour
1/4 ts Baking soda
2 ts Baking powder
1/4 ts Salt
1 c Sourdough starter
1/4 c Vegetable oil

Combine dry ingredients, mixing well. Stir in
sourdough starter and oil. Turn dough out on a floured
surface. Knead until smooth and elastic, about 8-10
minutes. Shape dough into 2-inch balls. Place in
greased pan. Let rise, covered, for 30-40 minuts. Bake
at 425 degrees for 15-17 minutes.

Source: Fannie Johnson, Brownwood, Abilene
Reporter-News 9/17/94

– – – – – – – – – – – – – – – – – –

Tar Heel Hush Puppies

Recipe By : kellyh@FOTO.INFI.NET
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Bread/Rolls
Bread Breadmaker
Low Sodium International Cuisine
Vegetarian Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buttermilk
1 pound fine cornmeal
1 T salt
1 pinch baking soda
1 egg
1 T sugar

Stir, adding water, to thick consistency. Drop in deep fat by teaspoonfuls.
Cook in temperature of 375 degrees. Serves 6. Piedmont Region, North
Carolina, USA

– – – – – – – – – – – – – – – – – –

Breadsticks (Plain or Seeded)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Warm (110 F.) water
1 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoon Olive oil
1 package Dry yeast
2 cup A/P flour — or as needed
—–OPTIONAL—–
4 teaspoon Fennel or caraway seeds OR>>
2 tablespoon Poppy seeds

Combine the water, sugar, and yeast in a small bowl and let work till foamy,
about. 10 min.

In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1
1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change
to dough hook and on low speed, continue to add remainder of flour as needed
to make med. stiff dough. Increase speed to med. and continue to mix until
dough cleans bowl completely. Turn into greased bowl and flip so that
greased side is up. Cover bowl with plastic, and let rise till doubled in
bulk.

When proof is complete, punch dough down and knead in seeds if desired.
Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto
lightly floured working surface and divide into 32 pcs. and lay plastic
over. Roll one at a time to form rope about 7 or 8″ long (they’ll be very
thin). Place on lightly greased baking sheets and proof once more until
doubled. Preheat oven to 325 F.

Bake on shelf in center of oven until stick are nicely browned all over.
After 5 min., and without removing from oven, spray with water using trigger
type sprayer OR place ice cubes in bottom of oven. Repeat after 5 more
min., then complete baking. Cool on racks, store airtight. Will keep for
weeks.

– – – – – – – – – – – – – – – – – –

Apple Charlotte~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:20
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Slices White Bread, 1/4 Inch Thick — Crusts Removed
4 Ounces Melted Butter
1 1/2 Pounds Cooking Or Dessert Apples
3 Tablespoons Water
Sugar 4 To 8 Ounces, Acc. To Apples Used
1 Teaspoon Lemon Rind — Finely Grated

Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex bowl, and
another circle to fit the top. Reserve top circle of bread. Line bowl with
remaining pieces, first dipping each in melted butter, and overlapping slightly
where necessary.
Peel. core and slice apples thinly.
Cook apples, water, sugar and rind gently in a saucepan until apples are
slightly softened but not mushy. Turn apples into lined bowl. Dip top circle of
bread in melted butter, and cover top.
Bake in a moderate oven (375 F – gas mark 4) for about 1 hour or until bread is
toasted a golden brown. Cool in the bowl for a few minutes and turn on to a
serving dish.

Serve with fairly thin, pouring custard.

– – – – – – – – – – – – – – – – – –

Chocolate-coconut Pinwheels

Recipe By : Laria Tabul
Serving Size : 32 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
1/3 cup white sugar
1 cup flaked coconut
1/4 cup finely chopped nuts

In a large mixing bowl beat shortening and butter until softened. Add
the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the
vanilla and mix well. In a separate bowl combine flour,
cocoa, baking powder and salt. Add to the butter mixture and beat until
well mixed. Divide dough in half and chill 2-3 hours or until easy to
handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix
softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth.
Stir in the coconut. Roll each half of the dough into a
10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place
1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each
corner to center of square. Drop a level tsp of the coconut mixture onto
each center. Sprinkle chopped nuts in the center and firmly press to
seal. Bake for 8-10 minutes or until edges are firm and cookies are
slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool
thoroughly on
rack. Makes 32
cookies

– – – – – – – – – – – – – – – – – –

Title: Savannah Crispy Wafers
Categories: Snacks
Servings: 6

1 1/2 c Flour
1/4 ts Baking soda
Salt to taste, if desired
4 tb Chilled butter, cut into
-cubes
1/2 c Yogurt
2 tb Sugar or grated Parmesan

1. Combine the flour, baking soda and salt in the container of a food
processor. Start blending while adding the butter cubes. Continue
blending while adding the yogurt. Remove the dough and wrap it in wax
paper or plastic wrap. Chill thoroughly.

2. Preheat the oven to 400 degrees.

3. Lightly flour a clean surface. Break off pieces of the dough and roll
then into 10 to 12 rounds, each about 1 inch thick. Place each round on
the floured surface and roll until paper-thin. Sprinkle with sugar or
Parmesan cheese. Transfer the rounds to a baking sheet and bake 5 minutes.
Turn off the heat and let stand until the wafers are crisp and lightly
browned. Remove from the oven and let cool before serving.

Yield: 10-12 wafers.

From: Craig Claiborne’s Southern Cooking

MMMMM

Title: Terrific Turkey Spread
Categories: Appetizers, Poultry
Yield: 2 servings

6 oz Cooked turkey breast
1/3 c Finely chopped Onion
1/4 c Packed grated Carrot
1/4 c Finely chopped Apple
1/3 c Plain non/low-fat yogurt
1 T Mayonnaise (optional)
1 T Lemon juice
1/4 ts Curry Powder

Cut turkey into small pieces. Process the turkey and onion together
in food processor, or chop them together by hand. Add remaining
ingredients, mixing them well. Chill the spread before serving it.

This was originally published in “Diabetes Self-Management” magazine
as prepared by Nancy Cooper, a registered dietitian at the
International Diabetes Center in Minneapolis, MN.

You can use home-cooked turkey or deli-style turkey.

From: Jane Brody’s “Good Food Gourmet” Posted by: Sheila Exner
: RECIPE CLIPPED by Michael Prothro

MMMMM

LEEK AND POTATO SOUP (BARRY’S BEST)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Leeks white only
ng potatoes. Use only thin — ¥
Mince leeks and onion finely. Saute
in butter in a large soup pot until
potatoes very thin. Add sliced potatoes
stock to soup pot and cook over medium
potatoes are fully cooked and soft.
minutes. Let mixture cool
food processor
Return to soup pot
Serve and
This recipe makes about 8 quarts of
worry though, this soup freezes
1/4 lb Butter
skin white or Red Bliss.
leeks and onion
soft. Slice
and chicken
high heat until
Approx. 30
Puree potatoe and broth mixture in a
or blender in batches until smooth.
add milk and cream and bring to a boil.
enjoy.
soup. Don’t
exceptionally well.

– – – – – – – – – – – – – – – – – –

HEARTY WHOLE GRAIN BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bakery Breakfast
Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Firm silken tofu
1/4 c Apple juice
1 c Wholewheat flour
1/2 c Rye flour
1/2 c Wheatgerm, toasted
1 t Baking powder
1 t Baking soda
1/4 ts Salt, optional
1/4 ts Sesame seeds, toasted

Preheat oven to 450F oil cookie sheets.
Blend tofu until smooth blend in the apple lemon
juices. Transfer to a medium-sized mixing bowl set
aside. Sift together remaining ingredients, except the
sesame seeds. Fold flours seeds into tofu mixture.
Turn out onto a lightly floured board, roll out dough
to 1/2″ thickness, cut with cookie cutter bake for
12 minutes. Serve immediately.

– – – – – – – – – – – – – – – – – –

Deep dish pizza

Last night I made a deep dish pizza that was inspired by a recent
episode of “The Frugal Gourmet”. It turned out so well that I thought
I’d share it with you. I’m having leftovers for lunch today. I’m
also writing it up from memory and have no “real” recipe, so bear
with me.

CRUST:

Approx. 2 1/2 cups whole wheat flour
1 pkg. fast rising yeast
1 tsp. salt
1 tsp. sugar
1 cup of very warm water

FILLING:

1 package Health Choice brand shredded pizza cheese
2 cans whole tomatoes (plum would’ve been best, but I didn’t have any)
A generous handfull of fresh basil leaves, chopped (dried is o.k.if it’s
all you have)
Cracked black pepper, salt and oregano to taste
4 or 5 large cloves of fresh garlic, minced
1 very large onion, sliced thinly
2 10 oz. packages of frozen spinach, thawed
1 fresh tomato, thinly sliced

To make the crust, combine the yeast, salt, sugar, 1 cup of the flour
and the cup of warm water. Mix thoroughly. Since you aren’t proofing the
yeast first, the water needs to be a bit hotter than usual. Add enough of
the remaining 1 1/2 cups of flour to form a soft dough. Knead it for
a few minutes, then put it back in the bowl, cover and set aside to rise.

In the meantime, prepare the veggies. Saute the onions in some red wine
until caramelized. Squeeze the moisture out of the thawed spinach. Break
up the tomatoes slightly and set them in a seive to drain. You don’t want
them soupy. Save the juice for something else.

When the pizza dough has more or less doubled in bulk (usually in less than
an hour – I find you don’t need to be too technical with pizza dough),
punch it down. Lightly spray a 10 inch spring form pan with cooking spray.
Press the dough into the pan and up the sides. Spread the shredded cheese
over the crust. Top with the tomatoes which have been mixed with the
basil leaves. Season with the salt, oregano and black pepper. Sprinkle
the minced garlic over the tomatoes, then the add the sauteed onions.
Top the onions with the spinach and then arrange the sliced tomato
decoratively on top. Bake at 425 in the middle of the oven for about
45 minutes or so. Since it’s so thick, it takes quite awhile for the
filling to heat all the way through. It makes a lovely presentation
when you remove the ring from the spring form pan.

The fillings I used are what I happened to have around the house. You
can use anything you wish. I think artichokes, mushrooms, eggplant,
roasted peppers and brocolli would be especially good. I was quite
pleased with the way the Healthy Choice fake cheese melted. Recently,
I tried the Kraft fatfree singles (sharp cheddar flavor) and found them
to be as good as any full fat processed cheese slice (for what that’s
worth). They melted well as part of a burrito filling.