Title: BRIOCHE – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

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Title: Lollipop Sugar Cookies
Categories: Cookies, Crisco.033
Yield: 18 cookies

2/3 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk PLUS 1 teaspoon milk
1 ts Vanilla
1 Egg
2 c Flour, all purpose
1 1/2 ts Baking powder
1/4 ts Salt
24 To 30 flat ice cream sticks
Assorted decorations
( baking chips, raisins,
Red hots, snipped dried
Fruit, coconut, nuts,
Colored sugar, etc… )

Preparation Time: 15 Minutes Chill Time: 2 hours Bake Time: 8-10
Minutes

1. Cream Butter Flavor Crisco, sugar, milk and vanilla in large bowl
at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, baking powder and salt. Mix into creamed mixture.
Cover and refrigerate several hours to overnight.

3. Heat oven to 375 F.

4. Shape dough into 1 1/2 inch balls. Push ice cream stick into
center of dough. Place dough. with sticks parallel, 3 inches apart on
ungreased baking sheet. Flatten to 1/2 inch with large, smooth,
greased and floured spatula. Decorate as desired. Press decorations
into dough. ( Hint: Cookies may also be painted. Mix 1 egg yolk and
1/4 teaspoon water. Divide into 3 cups. Add 2 to 3 drops different
food color to each. Stir. Use clean water color brushes to paint
cookies before baking. )

5. Bake at 375 for 8 to 10 minutes. Cool on baking sheet 2 minutes.
Remove to cooling rack.

Makes 1 1/2 to 2 dozen 3 inch cookies.

Source: Butter Flavoe Crisco Cookie Collection, page 40.
Shared by: David Knight

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SAUSAGE FRUIT STUFFING *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
1 lb Sweet Italian sausage
1/4 c Unsalted butter
2 Celery stalks — chopped
1 lg Onion — chopped
1 Red apple — core, chop
1 Pear — core, chop
1/2 c Dried apricots — chopped
1/4 ts Thyme — crumbled
1/4 ts Black pepper
1/4 ts Salt
10 c White bread cubes — about
– 15 slices
1/4 c Parsley — chopped
1 Egg — lightly beaten

Crumble sausage into large pan. Brown meat over medium
heat. Remove with slotted spoon. To pan drippings, add
butter, celery, onion, apple, pear, apricots, thyme,
salt pepper.. Cook, stirring, until fruits and
vegetables are soft, about 10 minutes. Remove from
heat. Stir in bread, parsley, egg and sausage. Stuff
turkey according to directions on turkey. May also be
made in a greased, 2 quart shallow baking dish. Bake,
covered, at 325~ for 40 minutes. Uncover last 10
minutes for crispy top.

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HOT SPICED OIL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Strip orange peel
2 ea Bay leaves
12 ea Peppercorns
2 ea Dried long red chiles
6 ea Allspice berries
1 x Olive

oil to cover (8 oz.)

Place the ingredients in a decorative 10 ounce
bottle.Close the bottle tightly,and let the
ingredients steep for at least 2 weeks,shaking the
bottle occasionally.When you are done steeping the
ingredients,you can either leave all ingredients in
the bottle or you can decant the oil into another
container.Makes about 1 cup.Oil can be used to perk up
any number of foods including
soups,stews,salads,sauteed vegetables.

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Sourdough Fresh Fruit Cobbler

Recipe By : Pat’s Sourdough and Favorite Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 to 1 cup sugar
1 tablespoon cornstarch
1 cup water
3 to 4 cups fresh fruit with juice
1 cup flour
3 tablespoons butter
1/2 cup sourdough starter
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
cinnamon

Heat oven to 400 degrees. Mix sugar, cornstarch and gradually stir
in
water. Bring to a boil for 1 minute stirring constantly. Fold in 1
cup
of fruit. Slowly fold in the remaining fruit. FPour into a 1 1/2
quart
or 8X8-inch baking dish. Dot with butter. Sprinkle with cinnamon.
Measure 1 cup flour by dip method. Stir in sugar, baking powder
and
salt. Cut in butter until mixture looks like meal. Stir in milk and

sourdough starter. Add a dash of cinnamon. Pour over or drop by
spoonfuls over the hot fruit. Bake 25 – 30 minutes. Serve warm with

fresh cream or whipped cream.

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SPICED CHICK PEAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Dried chick peas, soaked
3 pt Water
2 tb Oil
2 md Onions, diced
1/2 ts Chili powder
1 t Coriander
1 t Fresh ginger, minced
1 t Cumin
2 ea Red or green bell peppers
— diced
4 tb Tomato paste
1/2 pt Stock
Lemon juice to atste
Salt pepper

After soaking, drain the chick peas. Cook in fresh
water for 60 minutes till tender, drain reserve
liquid.

Heat oil in large skillet. Fry gently the onion
together with the spices for 5 to 7 minutes. Add the
bell peppers chick peas. Dissolve tomato paste into
the stock add to the skillet. Cook for 10 minutes.
aste for seasonings. Add lemon juice salt pepper.
Serve over rice or pasta.

Sarah Brown, “Vegetarian Kitchen”

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13 cups chicken stock
1/4 cup dry vermouth
1/4 cup butter
1 cup heavy cream

1/2 lb. medium egg noodles
3/4 cup flour
1 1/4 cups water
2 cups diced cooked chicken (use thighs only – breasts are too tough)
Salt and pepper to taste
Chopped parsley
Tarragon (1-2 tsp.) optional
Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil
rapidly until mixture is reduced to about 1/4 cup. It should have a syrupy
consistency. Stir in the cream and set aside.

Meanwhile, heat remianing stock to a boil. Add noodles and cook just
until tender. Blend flour with water until smooth. Stir into noodles.
Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken.
Season with salt and pepper, parsley and tarragon.

Title: Ed Debevic’s Coconut Cream Pie
Categories: Pies
Yield: 8 Servings

2.00 Eggs
1.50 ts Vanilla
Sugar
1.50 ts Flour
2.00 tb Cornstarch
Milk
0.75 c Half half
3.00 tb Unsalted butter
1.75 c Coconut
1.00 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie crust completely>> with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy
it! FROM: PATRICIA STUART (BTFK39B)

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Title: Rocky Road Carmel Corn Bars
Categories: Candies, Microwave
Yield: 6 servings

1/4 c (1/2 stick) margarine
10 1/2 oz Package minature
-marshmallows 1/2 cup
-semiswet chocolate chips
5 c Caramel corn (Can use Joel
-Murphy’s recipe for this) 1
-cup peanuts

From: Micky Kolar winner of Kraft’s “Search for America”s Best
Marshmallow Recipe" Grand Prize $5,000

Microwave margarine in a microwave safe bowl on high power 45
seconds, or until melted. Add 5 cups marshmallows and chocolate
chips. Toss to coat with margarine. Microwave 1 1/2 minutes or until
smooth when stirred, stirring after 45 seconds.

Combine caramel corn and peanuts in a large bowl. Pour melted
mixture over caramel corn and peanuts and toss to coat. Stir in
remaining marshmallows. Press into a greased 13 by 9 inch baking pan.
Cool and cut into squares.

Conventional cooking directions: Melt margarine in a saucepan over
low heat. Add 5 cups marshmallows and chocolate chips; stir until
melted and well blended. Continue as directed above.

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BRAISED ENDIVE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Belgian endive — sliced in
-Rings
1 sm Red Delicious Apple, diced
2 tb Fresh lemon Juice
2 ts Walnut oil
Pinch salt
Pepper to taste
1/2 c Water
2 tb Apple cider vinegar
1 tb Fresh parsley — chopped

Place all ingredients except vinegar and parsley in a large skillet.
Remove cover, cook 2 minutes more until water evaporates. Continue
cooking over medium heat 5 minutes. Stir in vinegar. Garnish with
parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g;

Source: Light Easy Diabetic Cuisine by Betty Marks.

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