MY ENGLISH MUFFINS

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Potatoes, mashed
2 c Water, 100 degrees
2 ts Salt
1 oz Yeast (1 tbsp dry)
3 c Flour
Additional flour
-approx 2 cups

Wash, peel boil potatoes and mash well or use
left-over mashed potatoes to the same weight. Place
potatoes in a large mix bowl. Add water at 100
degrees. Add salt and yeast. Turn mixer on at medium
and beat well. Add 3 cups flour and beat another 2
minutes. Remove bowl from mixer, cover and let rise
for 30 minutes. Mixture will be well proofed. Return
bowl to mixer and beat for 2 minutes. Add additional
flour until a soft dough is formed. Knead lightly and
divide dough into 3 oz portions. Roll in a round
shape and flatten. If using a griddle, place on a
floured surface to rise, covered, 30-45 minutes.
Place on a griddle at moderate heat and when done on
one side, turn and continue cooking the other side, in
the same manner. If baking, place on a baking sheet
with corn meal sprinkled on it, covered, to rise 30 –
45 minutes. . Bake at 400 degrees about 15- 20
minutes til lightly browned and hollow sounding.

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LEMON POPPY SEED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unsifted flour
3/4 cup Sugar
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1/2 teaspoon Salt
2 Eggs
1/4 teaspoon Baking powder
1 cup Buttermilk
4 teaspoons Poppy seeds
1 teaspoon Vanilla extract
2 tablespoons Grated lemon rind

Preheat oven to 400`. Combine flour, baking soda, salt, baking powder, poppy
>>
seeds and lemon rind.
In a large mixer bowl, beat sugar and butter until fluffy; beat in eggs until
smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture JUST until
moistened. Fill paper cup-lined or greased muffin cups 3/4 full. Bake 20
minutes, or until golden brown.
Serve warm. Makes 12 to 15 muffins.

Contributed by Helen Jolly Formatted by Olivia Liebermann

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Greek Sesame Bread

Recipe By : frugal gourmet – 3 ancient cuisines
Serving Size : 1 Preparation Time :3:00
Categories : Breads Breakfast
Low Fat Side Dish
Tried Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup tepid water
1 cup tepid milk
2 packages fast rising dry yeast
2 tablespoons sugar
2 tablespoons salad oil
2 pounds
3 oz unbleached white flour
1 teaspoon salt mixed w/1 tbsp. water
TOPPING
1/4 cup milk
1/2 cup raw sesame seeds
Cornmeal for baking sheets

Mix the warm water and milk in your electric mixer bowl. Dissolve the
yeast. Add the sugar, oil, and 4 cups of the total flour. Whip for 10
minutes and add the salted water. If you have a very strong mixer, such as
a KitchenAid, you can use the dough hook to blend in the remaining flour.
If not, you must do it by hand. Knead the dough for several minutes so that
it is smooth and elastic. Place the dough on a plastic counter, and cover
with a large inverted metal bowl. Allow to rise until double in bulk and
punch down. Allow to rise a second time and punch down. Divide into 2
halves. Roll each onto a ball and punch a hole in the center. Work with the
dough until you have a round circle about 13 inches in diameter. Place each
loaf on a greased baking sheet that has been dusted with cornmeal. Brush
the tops of the loaves with a bit of milk and top with the sesame seeds.
Bake at 400 degrees until golden and light, about 25 to 30 minutes.

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Serving Ideas : Makes 2 loaves

NOTES : See recipe for Greek Sesame Circles for another way of using this
bread dough.

Yogurt-glazed Gingerbread

From: cazeved1@cc.swarthmore.edu (Celina R. Azevedo)
Date: Mon, 11 Oct 1993 18:07:12 GMT

I am posting in response to the request for gingerbread recipes. This is
a really scrumptious recipe my mother got out of a ladies’ aid society type
cookbook from the 1960’s. The yogurt glaze is what makes it–strange but
true.

CAKE
3/4 c. butter/margarine
3/4 c. sugar
2 eggs
3/4 c. molasses
2 1/2 c. flour
2 teaspoons powdered ginger (this would probably be great with freshly
grated ginger, too, but I’m not sure what the equivalent amount would be)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1 c. boiling water

Preheat the oven to 325. Beat the butter with the sugar until light
and fluffy. Add the eggs and the molasses. Sift the dry ingredients
together, then add them to the butter-sugar mixture alternately with the
boiling water. Mix just until smooth. Pour into a greased 9×9 boiling water.
Mix just until smooth. Pour into a greased 9×9 inch baking
dish and bake for 40 minutes. Meanwhile, make:

GLAZE
1 c. sugar
1/2 c. yogurt
1/2 t. baking soda
1/2 t. whole cloves
1/4-1/2 c. butter

Mix all the ingredients in a saucepan and boil for 1 minute. If you’re
squeamish about the whole clovesnd boil for 1 minute. If you’re
squeamish about the whole cloves, take them out after boiling. As soon as
the gingerbread comes out of the oven, prick it all over with a toothpick
and pour the glaze on. Allow it to set for several hours.

Title: Peter’s Favorite Strawberries
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe Sugar substitute equivalent
1 md Orange; To 1 tablespoons sugar;
2 tb Orange juice; (optional)
2 tb Sweet vermouth;

Wash and hull strawberries; cut in half. Slice ends off orange;
quarter orange lengthwise and slice orange wedges crosswise with
rinds left on, as thin as possible. Put strawberries and oranges in
a bowl; mix well. Mix together the orange juice and sweet vermouth
and drizzle over fruit mixture; stir to mix. Check to see if berries
have enough natural sweetness for your taste; if not, add sweetener.
Cover bowl and chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors.
Food Exchanges per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS: This recipe is
excellent.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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SWEET SHORT BISCUITS FOR SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c A.P. flour-more if needed
1 t Salt
1/2 ts Soda
2 tb Sugar
1 c Buttermilk
6 tb Shortening

Sift flour, salt and soda and sugar together in
med. mixing bowl. Mix in shortening with tips of
fingers; add buttemilk and gently knead into a
semi-stiff ball of dough. (Note: Add more flour if
needed.)

Lift dough onto well-floured work surface, knead
JUST UNTIL SMOOTH and firm enough to handle. Roll or
pat (preferred) to 1/2″ thick, and cut with floured
cutter, or with knife, or rim of drinking glass.

Place biscuits on greased cookie sheet, and bake in
preheated 400 F. oven for 10 to 15 min., or until
brown.

Yield: 8 large or 12 small biscuits.

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BASIC RECIPE FOR A TEA SMOKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Info

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ENOUGH SMOKE FOR 4 —-
—- CHICKEN BREAST ——
2 tb Raw brown rice
1 tb Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
– tea bags, removed from
– packets
1/4 ts Olive oil
2 6oz boneless skinless
– chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches
square and start rolling the edges under to from a
circle that fits in the bottom of your Dutch oven —
in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch
high, stop and flatten it. Then, depress the center to
hold the smoke ingredients.

In the depression of the aluminum foil saucer first
sprinkle the rice, then the sugar, cloves and the
contents of the tea bags. The order of ingredients is
very important. Place the foil dish in Dutch oven,
cover tightly and cook over high heat until
ingredients in the foil start smoking ~- about 5
minutes.

Brush a steamer platform with the olive oil. Place
the chicken on platform, skinned side up. Put into
Dutch oven over the smoke ingredients, cover and
continue smoking over high heat until done — about 11
minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95;
0609

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Title: Chimneysweeps
Categories: Cookies
Yield: 30 servings

1 c Blanched almonds
2/3 c Sugar
2 Extra large egg whites
3 oz Semisweet chocolate; melted
– cooled
1/4 c Blanched almonds; toasted
-and chopped
1 tb Unsweetened cocoa powder
30 Blanched almonds; whole

Recipe by: Mimi Markofsky
Preparation Time: 0:45
Place rack in center of oven. Preheat oven to 325 degrees. Line baking
sheets with parchment paper and lightly butter the parchment (if cooking
spray is available, spray the paper).

Place 1 cup blanced almonds in the bowl of a food processor that has been
fitted with the steel blade. Add 2 tablespoons sugar and grind the nuts
and sugar to a fine texture. Add 1 egg white and blend 10 seconds. Add
half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the
melted chocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each
cookie. Moisten fingertips with cold water and shape the dough into 3/4″
high 1-1/4″ wide mounds. Set a whole almond into the center of each
mound, pointed end up. Bake until the cookiese are dry and just firm on
the outside but soft in the center, about 12-15 minutes.
Let set on baking sheet for 5 minutes. Transfer to rack and cool.

—–

GEKOCHTES SCHWEINEFLEISCH – KESSELFLEISCH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 kg Pork that has been hung at
-least 8 days (not
Quite 3 lbs)
1 Yellow turnip [substitute:
-carrot]
1/4 Celeriac bulb
1 Parsnip
1 Leek
2 Onions studded with 4 cloves
15 Peppercorns
1 tb Coriander
1 Bay leaf
6 Juniper berries
Salt and pepper to taste
1 d Sugar
Vinegar (to taste) (1/8 –
-1/4 cup)

Best suited for pork legs, ribs, trotters, or pork
belly.

In a saucepan, combine the water with the rinsed and
chopped herbs and spices and bring to a boil. Add the
meat, making sure that it is (barely) covered by the
liquid, and cook for 2 to 2 1/2 hours, until tender.
Serve hot, with all the seasonings.

May be served with potatoes.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92

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Title: Baked Stuffed Pumpkin
Categories: Fruits, Diabetic, Low-fat/cal
Yield: 8 servings

2 lb Pumpkin, washed 1 ts Ground cinnamon
2 Apples, cored, quartered 1/2 ts Ground nutmeg
1/2 c Pineapple chunks 1/4 ts Ground cloves
1/2 c Broken walnuts

Cut the top off the pumpkin and remove the seeds. Place cut side
down i a baking pan and bake at 350 F for about 40 minutes or until
soft.

With a metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to
1/4 inch thick shell. Process the apples in a food processor until
chunky. Add the remaining ingredients and process until just mixed.
Spoon into the pumpkin shell. Cover with the top. Bake in 400 F
oven for 45 minutes or until the filling is hot.

1 serving 118 calories 18 gm carbohydrate, 3 gm protein, 5 gm fat, 3
mg sodium, 376 mg potassium, 0 cholesterol.

1 vegetable exchange, 1 fruit, 1 fat Source: Am. Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by
Elizabeth Rodier Nov 93

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