3/4 ts Salt 1 c Milk
3 c Flour 1 Egg; well-beaten
1/2 c Brown sugar; firm packed 4 tb Butter
1 c Dried apricots; cut-up
Sift the baking powder, salt, and flour together; sift once more. Add the
sugar and mix again; then add the apricots and the nuts. Combine the milk,
egg, and butter, and beat lightly; add this to the flour mixture and blend
well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE
SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley TSPN00B
Title: Buttermilk Oat Bread
Categories: Breads, Bm, Oatmeal
Servings: 14
One pound loaf One/1/2 pound Loaf
1 c Buttermilk 1 1/3 c Buttermilk
4 tb Butter 5 tb Butter
3 tb Molasses 4 tb Molasses
1 1/2 ts Salt 2 ts Salt
1 c Oatmeal 1 1/3 c Oatmeal
2 c Bread flour 2 2/3 c Bread flour
1 1/2 ts Yeast 2 1/2 ts Yeast
Bake according to manufacturer's instructions.
Source: The Bread Machine Cookbook - Melissa Clark
This recipe orginally posted by Apple had the following notes: Appled used
buttermilk powder and it turned out fine. She also used a Welbilt 100
(R2D2) and used the Sweet Bread cycle on the lightest setting.
reformatted for MM by p. reynolds
Title: Sour Rye Bread
Categories: Breads
Servings: 1
9 ts Yeast (2 pkg.) 4 ts Caraway Seed (optional)
1 1/2 c Water, warm 1 ts Salt
2 c Rye flour, 1 Egg
- medium or stone ground 3 ts Vegetable oil
1 c Beer, warm 1 Egg white;
6 c Flour, all-purpose (approx) - beaten with 2 Tsp water
1/4 c Sugar
In large mixer bowl, dissolve half of yeast in warm water. Add rye flour;
stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room
temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3
cups of the all purpose flour, sugar, half Caraway seed, salt and
the egg, lightly beaten. Beat at moderate speed until smooth, about 2
min. Add oil; beat at high speed for 2 min. Add enough flour to make soft
dough. Turn dough out onto a floured board. Knead in remaining flour &
knead about 5 min. Place in greased bowl, and let rise until doubled. Punch
down and form into 2 braided loaves. Brush with egg white/water, sprinkle
with Caraway seeds, and let rise
again. Bake at 350, about 40 min.
You can vary this by using 3 different seeds on the outside of each braid
"rope". Try poppy seed, sesame seed, and caraway, for a change.
From: Joan D. Tharp, J.THARP on Genie - MM by Frances Nossen
Title: CORN DODGERS
Categories: Breads
Servings: 6
-PNewton vkbb14a 2 Large eggs;beaten OR
2 c Cornmeal -egg substitutes
1 ts Baking soda 1 c Nonfat plain yogurt
1/4 c Sugar 1 tb Olive oil
Preheat oven 400F. Sift together cornmeal and baking soda into large bowl;
add sugar.
Make a well in center and pour in eggs, yogurt and oil. Stir together well
and bake for 15 min.
From: What's for Dinner?
Title: CHEESE STRAWS
Categories: Breads, Cheese
Servings: 1
-PNewton vkbb14a 4 tb Ice water
1 1/2 c Unbleached flour 1 c Grated cheddar cheese;lofat
6 tb All veg shortening
Preheat oven 450F. Place flour in large bowl. Cut in shortening until mix
is granular. Stirring with fork, work in just enough ice water to form
stiff dough.
Roll out dough as thinly as possible on floured surface. Spread one-half
dough with cheese. Top with other half of dough and roll out. Cut layered
dough into 3x1/2" strips and place on baking sheet sprayed with Pam. Bake
until golden.
Variation: Twist cheese straw dough From: What's for Dinner
Title: Foccaccia***
Categories: Italian, Breads
Servings: 1
- G. Granaroli XBRG76A Olive oil
- MM:MK VMXV03A Seasonings
1 lb Pizza dough
Let the dough rise for about 4 hours until double in size. Punch down and
roll out to fit a shallow paking pan or pizza pan. The dough should be
about 1 inch thick. Spread olive oil thinly on top. Salt and top with a
season of you choice. I love Rosemary. You can also add sun-dried tomatoes,
garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until
golden. Cut into squares and serve.
Title: Buns Make Shells
Categories: Breads
Servings: 1
-Waldine Van Geffen VGHC42A Melted butter
Stale hamburger or hot dog Cinnamon sugar
-buns Parmesan cheese; grated
Small dinner or finger rolls
Use buns for small pie shells. For cocktail parties, use smaller rolls.
Split in half and hollow into shells by removing part of the soft inside
crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a
little plain or cinnamon sugar for sweet fillings; leave plain or dust with
Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at
350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat
in the oven, empty and fill with a hot filling just before serving. Source:
Times-Picayune (wrv)
Title: Breakfast Bread Pudding with Sausage
Categories: Brunch, Meats, Cheese/eggs, Breads
Servings: 8
-Waldine Van Geffen VGHC42A 1 1/2 c Swiss cheese; shred, divide
3 c French bread; cubed 9 lg Eggs
1/2 lb Bulk pork sausage; crumble 3 c Milk
1 c Onions; chopped 1 ts Dry mustard
2 ts Fresh thymne; chopped or 1 ts Salt
1/2 ts Dried 1/4 ts Freshly ground pepper
10 oz Pk frozen chopped spinach; 1 Plum tomato; diced
-thaw squeeze dry
Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
over medium-high heat; drain on paper towels. Add onions and thyme to
skillet; cook until onion is translucent, about 2 minutes. Remove from
heat. Stir in sausage and spinach to combine; cool completely. Arrange
bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then
layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,
in bowl until well blended. Carefully pour into prepared dish; sprinkle top
with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Bake 1 hour or until center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.
Title: Breakfast Casserole
Categories: Brunch, Eggs, Vegetables, Breads, Meats
Servings: 10
-Waldine Van Geffen VGHC42A Salt and pepper to taste
8 oz Loaf Italian bread 1 lg Red pepper; 1/4" slices
3 tb Butter or margarine; melted 1 sm Onion; 1/4" slices
2 lb Hot or sweet Italian sausage 1 sm Zucchini; 1/4" slices
-links 1/2 ts Dried thyme
12 lg Eggs
Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line
bottom of 13x9" baking dish or shallow casserole with bread, overlapping
slices if necessary. Brush with butter or margarine. Remove sausage from
casings. Cook sausage until well-browned, stirring frequently. Wtih slotted
spoon, place cooked sausage on top of bread in baking dish. Discard all but
1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.
Pour egg mixture over sausage and bread. Cover baking dish with foil and
bake 25 minutes or until eggs are set but still moist. In same skillet,
cook veggies with thyme, salt and pepper until tender-crisp and golden
brown. To serve, arrange veggies on top of casserole. (wrv)
Title: DECADENT FRENCH TOAST
Categories: Brunch, Breads, Make ahead, Cheese/eggs, Nuts
Servings: 4
Jean Gaschen 1 ts Vanilla
5 tb Butter French bread
1 c Brown sugar Whipped cream
2 tb Dark Karo) Pecans; chopped
1/2 c Milk Strawberries
5 Egg
Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9
baking dish and generously sprinkle chopped pecans over the syrup mixture.
Arrange 2" slices of french bread over the mixture. Beat together eggs,
milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at
350 for 45 min.and invert! Serve with cream and strawberries. A nonstick
pan makes life easier. Watch closely, you don't want it to get too brown.
Can be made the night before. Format for MM by Judy Garnett
Title: STRAWBERRY PECAN BREAD
Categories: Breads, Quickbreads, Fruits
Servings: 4
1 1/2 c All-purpose flour 2/3 c Oil
1 c Sugar 2 Eggs; beaten
1 ts Cinnamon 1 c Frozen strawberries
1/2 ts Baking soda 1/2 c (+ 2 T) pecans; chopped
Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan.
Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well.
In separate bowl, blend oil and eggs. Slice thawed strawberries and add to
oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir
in 1/2 cup of the pecans, blending until dry ingredients are just
moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons
chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool
15 minutes; remove from pan. Cool completely before slicing. Adapted from
Gretchen Schuler's winning recipe created for Johnson & Wales University's
National Annual High School Recipe Contest Author unknown Posted on Prodigy
2/91 Formatted by Judy Garnett for MM
Title: FLAVORED BUTTERS
Categories: Cheese/eggs, Condiments, Breads, Fruits, Brunch
Servings: 1
-EILEEN SPARKES (TCVB74B)
------------------------------CINNAMON BUTTER----------
2 Sticks butter 1 ts Cinnamon
1/2 c Brown sugar -Blend together well.
-------------------------------ORANGE BUTTER----------
2 Sticks butter 1/8 ts Mace
1 ts Orange rind -Blend together well.
-----------------------------STRAWBERRY BUTTER--------
1 Stick butter -ripe; hulled fresh
4 Strawberries Powdered sugar; to taste
-----------------------------HONEY-PECAN BUTTER--------
-Spread -beat in
1/3 c Pecans; in a shallow pan. 1/4 c Honey; until well combined.
-Toast in a 350 oven -Then mix in chopped pecans.
-for about 8 minutes; cool. -made ahead; cover an
-Chop toasted pecans finely. -refrigerate. Let stand at
-In a medium bowl; beat -room temperature to soften
1/2 c Butter; until fluffy; -before serving.
We had a brunch potluck at work and I made 4 or 5 different breads with the
assorted butters - they make yummy toast!
Formatted by Elaine Radis
Title: BANANA SPLIT BREAD
Categories: Breadmaker, Breads, Nuts
Servings: 1
-BARB DAY GWHP32A 1 ts Vanilla
-Dak Gazette II 4 oz Banana-1 med; sliced
1 pk Yeast -Directly into the
3 c Better for Bread flour -Inner pan
2 tb Gluten 10 Frozen Strawberries; thawed
2 tb Sugar -With their liquid
1 ts -Salt 1/3 c Crushed pineapple; drained
1/8 ts Baking soda -Reserve juice.
1/3 c Instant nonfat dry milk 1/3 c Pineapple juice; from
1/3 c Walnuts; broken -The pineapple-heated
1 Egg 1/2 c Chocolate chips
2 tb Vegetable oil 4 c Maraschino cherries; drained
Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner
pan in the order listed; select white bread and push "Start." Add the chips
and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33
min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted,
this soda fountain special is even more spectacular when spread with cream
cheese blended with minced maraschinos and their liquid.
Title: SAVORY CORN BREAD PUDDING
Categories: Breads, Side dish, Gourmet
Servings: 10
-Elayne Caldwell (KVNH17B) -melted and cooled
1 c All-purpose flour 4 lg Eggs
1 1/2 c Yellow cornmeal 4 c Milk
1 tb Baking powder 1/2 ts Cayenne; or to taste
1 ts -Salt 14 oz Can of tomatoes; drained
1 c Milk -well and chopped
1 lg Egg 6 Scallions; chopped fine
3 tb Unsalted butter;
Make the corn bread: In a bowl, stir together the flour, cornmeal,
baking powder and salt. In a small bowl, whisk together the milk, egg and
butter and stir the mixture into the cornmeal mixture, stirring until the
batter is just combined. Pour the batter into a greased 8-inch square
baking pan and bake the corn bread in the middle of a preheated 425 degree
F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the
corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it
cool completely. Crumble the corn bread coarse into 2 shallow baking pans
and toast it in the middle of a preheated 325 degree F. oven, stirring
occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
The crumbled corn bread may be made 3 days in advance and kept in an
airtight container.
In a large bowl, whisk together the eggs, milk, cayenne and salt to
taste, add the crumbled corn bread, tomatoes and scallions and combine the
mixture well. Divide the corn bread mixture between 2 greased 9-inch round
cake pans, let it stand for 15 minutes and bake the pudding in the middle
of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is
golden. Cut the pudding into wedges.
From: Gourmet - January 1992
Title: Dried Tomato Crostini
Categories: Sun-dried, Breads, Ethnic, Appertizers
Servings: 24
-Waldine Van Geffen VGHC42A 1 1/2 ts Parsley; snipped
12 Sun-dried tomato halves; 1 cl Garlic; minced
-dry pack 1/2 ts Capers; drain, chop
1/4 c Boiling water Cracked black pepper
2 tb Balsamic or red wine vinegar 8 oz Loaf baguette-style French
1 md Tomato; peel, seed, chop -bread
1/4 c Red onion; finely chop Parmesan or Mozzarella;shred
4 Pitted ripe olives; minced Fresh thyme sprigs; optional
1 tb Olive oil
Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes
to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin
strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley,
garlic and capers. Season with pepper. Bias-slice bread into 24 pieces,
about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven
for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5
minutes more or till light brown. Spoon tomato mixture onto toasted bread
and serve immediately. Or, if desired, sprinkle added Paremsan cheese or
mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or
till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve
immediately. (wrv)
Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre
Categories: Sun-dried, Breads, Spreads, Cheese
Servings: 8
-Waldine Van Geffen VGHC42A 4 ts Fresh thyme; minced or
11 oz Pk Montrachet; or other soft 1 ts Dried thyme; crumbled
-fresh goat cheese 1/4 c Sour cream
2/3 c Walnuts; chopped Fresh thyme; minced
1/2 c Oil-pk sun-dried toms; drain Walnuts; chopped
-chop 2 French bread baguettes;slice
Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency
with sour cream. Season with generous amount of pepper. Mound cheese in
crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to
room temperature before serving.) Sprinkle cheese with thyme and walnuts.
Serve with bread. (wrv)
Title: Banana Muffins
Categories: Ww, Breads
Servings: 2
-Kathleen Kincaid NRRN96A 6 tb Flour
1 Banana; medium 1 ts Baking powder
1 ts Cinnamon 1/2 c Carrots; grated
1/2 ts Baking soda 2/3 c Powdered milk
2 Eggs 10 pk Sweet and Low
1 ts Vanilla
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at
350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes
6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat
recipe. You may substitute Egg Beaters for the eggs and Equal for the
Sweet and Low. Freeze well.
Title: BANANA RAISIN WALNUT MUFFINS
Categories: Ww, Breads, Breakfast
Servings: 12
-Joyce Burton, PDPP83A 1 c +2 T. buttermilk
1 c +2 T. flour 1 Egg; lightly beaten
1/2 c Nonfat dry milk powder 1/4 c Less 2 t. vegetable oil
1/4 c Brown sugar; firmly packed 2 tb Sweet whipped butter, melted
2 ts Baking powder 1 Banana; ripe, mashed
1/4 ts Nutmeg 1/2 c Golden raisins; plumped
1/2 ts Baking soda 1 oz Walnuts; chopped
Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium
mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda
and nutmeg; stir to combine and set aside. In small bowl, combine
buttermilk, egg, oil, and butter and stir until blended; stir in dry
ingredients. Add banana, raisins, and walnuts and stir to combine (mixture
will be lumpy). Fill each baking cup with an equal amount of batter and
bake for 15 minutes (until golden brown and a toothpick inserted in center
comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12
servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat,
1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute
Cookbook. Formatted by Joyce Burton..PDPP83A.
Title: Basic Pizza Dough
Categories: Main dish, Breads, Ww
Servings: 8
4 1/2 c All purpose flour 1/2 ts Salt
1 Envelope dry active yeast 1 1/4 c Hot water
In large bowl, combine 2 cups flour, the yeast and salt. With electric
mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl
with rubber spatula. With mixer on medium speed, beat in 1/2 cup flour;
bea