Banana Softserve

Recipe By:
Serving Size: 1
Preparation Time: 0:05
Categories: Sugarless Desserts

Amount Measure Ingredient Preparation Method
1 banana ripe

Place ripe bananas, 1 per serving, directly into the freezer unpeeled. The
peel will serve as a protection in the freezer. Freeze solid.

Just before serving, peel off the skin with a small paring knife ( a little
trickier than it sounds), cut the banana into chunks place in a blender or
in a food processor fitted with a steel blade. Blend until the banana breaks
up, passes the icy stage becomes creamy whipped with air. The
consistency should be that of frozen custard.

Serve immediately.
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Notes: Variation: Frozen berries, peaches etc. can be added, but
for best results it should be at least half banana.

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.

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Title: Best Damn Peach Cobbler
Categories: Pies, Camping, Resort
Yield: 18 Servings

Filling:
2.00 qt Canned peach slices
0.75 c Sugar
0.25 c Water
3.00 ts Corn starch
Topping:
2.00 c Flour
3.00 tb Sugar
4.00 ts Baking powder
6.00 tb Lard or butter
0.75 c Canned milk cut half-
-strength with water (just
-enough to moisten dough)

FILLING: Dissolve corn starch in water; add mixture to peaches and
juice in a large, warm Dutch oven; stir well; sprinkle sugar on top;
cover and allow to simmer lightly while topping is prepared.

TOPPING: On a floured board, turn out a soft dough; pat down to 1/2″
thick; cut into strips 1/2″ wide and place criss-cross atop peach
mixture; cover and cook approximately 20 minutes until golden brown.
Serve with Campfire Coffee. Serves approximately 18.

MMMMM

Title: White Fruit Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/2 c Canned peach juice
3 c Cake flour
1/2 ts Baking soda
1 c Coconut
1 c Finely cut candied pineapple
1 c Candied cherries
1 ts Orange flavoring
1 c Butter
2 Eggs, well beaten
6 Egg whites
2 ts Baking powder
1/2 ts Salt
2 c Thinly sliced citron
1 c Chopped raisins
2 c Nuts
1 ts Lemon flavoring

Cream sugar and shortening. Add eggs and beat thoroughly. Sift
flour, measure. Use 1 cup flour for dredging fruits. Sift remainder
with baking powder, baking soda, and salt. Add alternately with
fruit juice to first mixture. Add flavorings, fruits, coconut, and
nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into
well-oiled pan. Bake in slow oven (325 F) about 1 hour. The Household
Searchlight

MMMMM

SPICY GARLIC SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter (1/2 stick)
1 lg Head garlic, cloves
-seperated, peeled and
-chopped
3 tb All-purpose flour
3 c Chicken stock OR
Canned low-salt broth
1 t Cayenne pepper, or to taste

Chopped parsley or chives for garnish

Over medium heat, add garlic to butter and saute’
until golden, about 3 minutes (don’t brown). Add flour
and stir until mixture is just golden, about 2
minutes. Add stock and bring mixture to a boil,
stirring constantly. Reduce heat and simmer 15
minutes. Stir in caynne. Garnish and serve.

SOURCE: Syracuse Herald American 1/24/93 Posted By:
Jim Bodle 2/93

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MILK BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
2 tb Sugar
1 t Salt
1 tb Butter
7/8 c Milk (7 1/2 fl.oz)
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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Title: APRICOT BARS
Categories: Bakery, Desserts, Cookies, Low-fat
Yield: 18 bars

1 c White flour
1/3 c Brown sugar
1 ts Cinnamon
1/2 ts Baking powder
1/4 ts Salt
1 1/2 c Dried apricots
1 tb Walnuts, chopped
1 tb Cashews, chopped
1/3 c Maple syrup

———————————–ICING———————————–
1 c Icing sugar
2 tb Shortening
1/2 ts Vanilla
1 tb Apple juice

Sift together flour, sugar, cinnamon, baking powder salt. Stir in the
apricots nuts. Add the syrup. Stir until the mixture forms a thick
batter.

Spread the batter into a lightly oiled 8″ X 8″ baking pan (it is hard work,
but it will cover — trust me!). Bake at 350F for 30 to 35 minutes or
until the bars test done. Allow to cool slightly, cut into bars. When
completely cool, spread with icing drizzle some melted chocolate over
the
top if desired.

ICING: Cream together sugar shortening. Add remaining ingredients
beat
until smooth. Makes 1/2 cup.

Recipe by Mark Satterly

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Peanutbutter Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

– – – – – – – – – – – – – – – – – –

FRANKFURTER CASSEROLE (HOT DOG OR HOTDOG)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Meats
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Condensed Bean bacon soup
1 1/4 c Water
2 All-beef frankfurters — (or
-chicken or turkey franks)
-cut into 1/2″ pieces
1 Onion — chopped fine
1 Green pepper — chopped
1/2 c Celery — chopped finely
2 tb Perpared mustard
1 c Ready-mix biscuit mixture
-prepared as pk directs

Preheat oven to 375^F. Mix all ingredients except
biscuits. Boil gently 5 minutes. Put about 3/4 cup
mixture each of 8 individual baking dishes; top each
with biscuit. (this seams to be a lot of work, why not
try one bakig dish) Bake until biscuit are dark
golden brown (about 20 minutes). Serve at once. *Note
5 oz with shrinkage ó 1/2 oz to 4 oz servings.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
1/2 HIGH-FAT MEAT EXCHANGE + 1/2 FAT EXCHANGE + 1/2
VEGETABLE EXCHANGE CAL: 150

Source: Recipes for Diabetics by Billie Little (1985
1972 versions)

Brought to you and yours via Nancy O’brion and her

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Title: PHOENIX DRAGON
Categories: Poultry, Meats, Chinese
Yield: 4 servings

4 sl Smithfield ham (thin)
1 Whole chicken breast
– boned and butterflied
4 Pieces fresh caul fat
1/4 c Water chestnut powder
-=OR=- Flour OR Cornstarch
4 c Peanut oil; for deep-frying

———————-VEGETABLE SAUCE———————-
2 tb Peanut oil
2 Whole garlic cloves; crushed
2 sl Fresh ginger root
4 Fresh water chestnuts
– peeled sliced lengthwise
1/2 c Bamboo shoots
– sliced lengthwise
4 Whole scallions
– cut in 3-in pieces
1 tb Light soy sauce
1 tb Chinese rice wine
-=OR=- Dry Sherry
1/2 c Chicken broth
1 ts Cornstarch; dissolved in
1 tb Chicken broth; (cold)

LAY 2 SLICES OF HAM on 1 side of the butterflied
breast. Refold the breast, enclosing the ham. Lay the
breast on a sheet of caul fat. Roll up tight. The caul
is sticky, so it needs nothing to seal it. Dust the
surface with water chestnut powder, flour or
cornstarch. Shake off the excess. Heat the oil in a
wok to 350F (moderate). Slide the chicken breasts into
the oil, 1 by 1. When they have browned (about 5
minutes), remove 1 from the oil and press it. If it
feels mushy, it needs more cooking. Remove and drain
the chicken. Slice the chicken, crosswise diagonally,
into 1/2-inch pieces.

VEGETABLE SAUCE: Heat the oil in a wok and flavor with
garlic and ginger. Remove the garlic and ginger and
add the water chestnuts, bamboo shoots and scallions
to the wok. Stir-fry for 30 seconds, then add soy
sauce, wine or sherry, and chicken broth. When the
liquid boils, stir in the dissolved cornstarch to
thicken the sauce. Spread the sauce on a platter as a
bed for the sliced chicken breast.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

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