ENGLISH MUFFINS 3

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SPONGE—–
1/4 c Warm Water (110oF)
1 pn Sugar
1 pk Active Dry Yeast
1 1/2 c Warm Milk (110oF)
2 tb Unsalted Butter, cut in
-small pieces and softened
1 tb Honey
2 1/2 c All-Purpose Flour
—–DOUGH—–
1 1/4 ts Salt
2 1/4 c All-Purpose Flour
Cornmeal

Sponge: Butter a 4 quart mixing bowl. In a small bowl,
combine warm water and pinch sugar. Sprinkle yeast
over water mixture. Let stand until yeast dissolves
and bubbles. While yeast is dissolving, in buttered
bowl combine warm milk, butter and honey. Stir until
butter is almost melted. Stir in 2 1/2 cups flour and
dissolved yeast. Beat on high speed for 3 minutes.
Cover and let rise in warm place until doubled, about
30 minutes.

Dough: Butter a 4 quart bowl. Stir salt into bread
mixture. Stir in enough of remaining flour with a
wooden spoon until dough forms a ball. Turn dough out
onto a well-floured surface. Knead until smooth and
elastic, about 8-10 minutes, adding enough of
remaining flour to keep dough from sticking. Place
dough in buttered bowl, turning once to butter surface.

Cover and let rise in a warm place until double, about
45 minutes. Punch dough down. Divide dough in half.
Sprinkle board generously with cornmeal. Turn dough
out on board. Sprinkle cornmeal over top of dough.
Gently roll half the dough at a time 1/2″ thick. Cut
with a floured biscuit cutter into 3″ rounds. Repeat
with remaining half of dough. Knead, reroll, and cut
dough scraps once, if desired. Arrange dough rounds on
ungreased baking sheets 2″ apart.

Cover and let rise in a warm place until double, about
30 minutes. Heat a lightly oiled, nonstick griddle or
skillet over medium-high heat. Lift some of the dough
rounds with a spatula onto griddle. Cook for 2 minutes
on each side. Reduce heat to medium. Cook, turning
every few minutes, 13-18 minutes until done in center.
Cool on racks. Repeat cooking remaining muffins. Split
muffins in half crosswise with the tines of a fork.

Source: Victoria Magazine, January 1994
Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER)
On 19 DEC 1995 105905 -0700

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JALAPENO CORN BREAD STUFFING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Yellow cornmeal
2 c Flour, all-purpose
1/3 c Sugar
2 tb Baking powder
1/2 ts Salt
2 c Milk
1/2 c Oil
3 lg Eggs
6 sl Bacon
3 tb Oil
2 lg Onions — chopped
3 Celery — sliced
2 ts Red jalapeno chile (jarred)
1 tb Dried oregano
4 c Day-old bread — cubed
2 1/2 c Chicken broth

Preparation Time: 0:45 Prepare Cornbread: Heat oven to
400-degrees. Grease a 13 by 9-inch baking pan. In a
large bowl combine cornmeal, flour, sugar, baking
powder and salt. In a separate bowl combine milk, 1/2
cup oil, and the eggs; mix well. Pour milk mixture
into flour mixture. Stir ONLY until moistened. Pour
into greased pan. Bake 25-30 minutes or until golden
brown. Cool on wire rack. When firm enough to handle,
cut cornbread into 1-inch cubes.

In a large saucepan heat remaining 3 tablespoons of
oil over medium heat. Add bacon and fry until crisp.
Drain cooked bacon on paper towels and crumble; set
aside. Add onions to same pan and saute for 5 minutes,
add celery, jalapeno peppers, and oregano; saute 1
minute longer. Stir cornbread and bread cubes into
sauteed vegetables. Add just enough chicken broth to
moisten stuffing. Cook until heated trough. Sprinkle
with bacon; toss lightly and transfer to serving dish.

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Skinny Pinwheels

Recipe By : So Fat, Low Fat, No Fat
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fat-free cream cheese — softened
1 ounce pkg. ranch dressing mix
2 green onions — sliced
4 flour tortillas, low fat — 1 gram fat each
1 4 oz. jar diced pimiento
1 4 oz. can chopped green chiles
1 2 oz. jar sliced black olives, optional

Mix cream cheese, ranch dressing mix, and green onions. Spread on
the tortillas. Drain the pimientos, chiles, and olives and blot dry
on a paper towel. Sprinkle in equal amounts on top of the c ream
cheese. Roll the tortillas tightly. Place seam side down in a dish
and chill at least 2 hours.
Cut rolls into 1″ pieces. Serve with spiral side up.

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Shrimp or Crabmeat Canapes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Cooked shrimp or crabmeat

1 pk Cream cheese,softened (3 oz)

1/2 ts Worcestershire sauce

1 1/2 tb Chili sauce

Hot pepper sauce to taste

1. Mince or grind shrimp or crabmeat; combine with remaining ingredients

(thin, if necessary, with a little cream).

2. Spread on crackers or rounds of tossed bread.

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Title: CAULIFLOWER CHEESE SOUP
Categories: Soups
Yield: 3 servings

1 md Cauliflower
2 c Chicken stock
1/4 c Butter or margarine
1/4 c Chopped onion
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
2 c Milk
1 c Grated medium Cheddar cheese
Buttered bread crumbs for
Garnish
Parsley

Cook cauliflower in shicken stock until tender. Donot
drain. Cool a bit. Run through blender to desired
texture. Set aside.

Melt butter in saucepan. Add onion and saute until
limp. Do not brown.

Mix in flour, salt and pepper. Add milk. Heat and stir
until it boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and
melt cheese. Garnish with buttered bread crumbs.
Makes 5 cups.

From: “Company’s Coming Soups Sandwiches” by Jean
Pare. Copyright 1987. Published and Distributed by
Company’s Coming, Box 8037, Sta F, Edmonton, Alberta,
Canada T6H 4N9.

Submitted by Joe Sibley.

—–

Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

1 Free Flow Recipe

Here’s a recipe for a basic steamed bread dough and some fillings for
steamed buns. These are all easy and tasty. If you don’t want to
hassle with making the dough, you can use frozen bread dough and get
good results ++they’re better baked than steamed, though. I do that
a lot.

The sausage buns are quite good when baked. Also, if you have a bread
making machine that can be set to stop at a certain point in the
process, that would save time too.

Any of these ingredients can be had at an Asian grocery and in many
supermarkets these days.

Steamed or Baked Bun Dough

Yield: 2 dozen buns

1 ea cake of fresh compressed yeast 1 3/4 c warm water 3/4 c sugar 1 t
baking powder 6 1/2 c unsifted all purpose flour

TO MAKE THE DOUGH:

Dissolve 1/2 yeast cake with sugar in warm water. Immediately add
baking powder and then the flour. The dough will be fairly firm and
a bit on the dry side. Knead on board or 20 minutes (you should not
need to flour the board) until dough becomes elastic and smooth.
Place it in a big mixing bowl, cover with a damp cloth and leave in a
dry, warm place (away from drafts) until dough doubles in bulk.
(Every kitchen is different. My dough usually takes about 2 1/2 to 3
hours to double in my electric oven, which I slightly preheat to a
warm setting for 2 or 3 minutes then turn off.) Now punch down dough
and knead again for 5 more minutes. It is no ready to be stuffed with
fillings.

Comments: This is just a basic yeast dough with perhaps a bit more
sugar added. For those of you who do not care to make this from
scratch, you may use frozen bread dough as a substitute.

FILLING AND COOKING THE BUNS:

Wrapping:

Divide filling into 24 portions. Divide dough into 24 balls.

Slightly flatten each ball then roll out into 4-inch discs, leaving
the center of the disc twice as thick as the side. Place 1 portion
of the filling in the center of the dough. Gather up the sides
around the filling and twist dough to seal. Place on a 2 inch square
piece of wax paper, twist side down. Put the wrapped buns at least 2
inches apart on a cookie sheet and allow the buns to rise in a
draft-free place (the oven) for another hour.

Steaming:

Steam for 15 minutes. Turn off heat and let steam subside before
lifting cover. [If you don’t have an Oriental steamer, you can
improvise by setting a plate on an upside down bowl or can with the
ends cut out in a big kettle or stock pot. Fill the pot with water
up to the bottom of the plate, but not so high that the boiling water
slops over the edge. S.C.]

Baking:

Preheat oven to 350F. Set buns 2 inches apart on cookie sheet.

Brush with a mixture of 1 beaten egg white, 1 teaspoon water and 1/4
teaspoon sugar. Bake for 20 to 25 minutes or until golden brown.
Brush with melted butter.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

SPICED FIG DROP COOKIES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Shortening
1/2 c Brown sugar, firmly packed
3/4 c White sugar
2 Eggs
1/2 c Stewed California dried figs
— drained and cut up
3 c Sifted all-purpose flour
1 t Baking powder
1/2 ts Baking soda
1 1/2 ts Allspice
1 t Cinnamon
1/2 c Walnut meats, broken
1/2 c Raisins or currants

Cream shortening, two sugars, eggs and the drained, cut-up stewed figs
together. Sift the flour. Measure and sift again with the other dry
ingredients. Add nuts and raisins and flour. Mix together. Drop from
teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for
about 11 minutes or until brown and firm to touch. Cool on wire cake
racks. Store in tin box or glass jar. A stone crock will make these
cookies too moist.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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BAKING POWDER DROP BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c A. P. flour
1 t Salt
2 ts Baking powder
1/2 ts Soda
4 tb Shortening
1 c Buttermilk

Sift flour with soda, salt and baking powder. Mix
in the shortening with fingertips. Add buttermilk and
stir. Mix all into a soft dough.

Using a spoon, drop pieces of the dough about the
size of a walnut onto a greased baking sheet. Leave 2
inches between each.

Bake in a preheated 400 F. oven for 10 min., or
until browned.

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Title: Coffee Meringue Kisses
Categories: Cookies, Christmas
Yield: 36 Servings

0.75 c Sugar 1.00 ts Vanilla extract
3.00 ts Powdered instant coffee 0.25 ts Cream of tartar
4.00 Egg whites, room temperature

These cookies – said to have been a favorite with Marie Antoinette –
are 100 percent fat-free, and have about 20 calories per cookie. They
also have no flour, so would be good for someone who isn’t able to
eat wheat. They will, however, tie up your oven for 3-4 hours.

Heat oven to 250’F. Use nonstick cookie sheets, or line regular cookie
sheets with parchment paper. In a food processor with a metal blade,
process the sugar and coffee powder until the texture of the sugar
becomes very fine. In a large mixing bowl, beat the egg whites and
vanilla extract with an electric mixer at medium speed, until very
frothy. Add cream of tartar, and continue beating at medium speed
until soft peaks form. Increase beater speed to high, and gradually
beat in sugar-coffee mixture. Continue beating until soft peaks form
and mixture has a glossy sheen.

To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer
bag), fitted with Number 6 plain round pastry tube, with meringue.
Hold bag upright over prepared cookie sheets and squeeze out
meringue, leaving pastry tip buried in meringue, until you have piped
out a round about 1 1/2″ in diameter. Lift up tip and stop squeezing.
Leave 1″ between cookies. Or, drop by tablespoonfuls onto prepared
cookie sheet, leaving 2″ between cookies.

Bake 1 hour without opening oven door. Turn off oven, and let
meringues dry in oven 2-3 hours more without opening oven door.
(After the first hour, it’s okay to peek just once.) At this point
you can leave them in the oven overnight.

Remove the meringues from the cookie sheet with a spatula. Store in
airtight container. Makes about 3 dozen.

MMMMM

CARIBOU STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Stews Game
Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Caribou (Boneless)
Flour — for dredging
Salt and pepper to taste
Oil — for browning meat
1/2 c White Wine
1/8 c Worcestershire Sauce
1 c Lentils
4 Small potatoes, quartered
1 Carrot — peeled and sliced
1 Celery rib — chopped
1/2 c Parsnip or turnip — diced
1 Jalapeno pepper, diced
2 md Banana peppers, chopped
1 Bay leaf
Spices and herbs to taste

Dredge meat in seasoned flour and brown in a frying
pan with a little oil. Transfer to a large sauce pan
or crockpot, add the rest of the ingredients with
enough water to cover. Simmer for 2 hours on low or 10
hours in the crockpot. Adjust seasonings and serve.

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