* Exported from MasterCook * Italian Focaccia Bread Recipe By : Serving Size : 15 Preparation Time : 0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen bread dough, white or whole-wheat 2 tablespoons olive oil HERB TOPPING 2 cloves garlic -- minced 2 tablespoons fresh rosemary, sage or other herbs 3 tablespoons Parmesan cheese OR TOMATO BASIL TOPPING 1/2 cup sun-dried tomatoes -- drained and chopped 2 tablespoons dried basil OR 5 leaves fresh cut basil Thaw dough until it begins to rise. Preheat oven to 450 degrees. Roll dough into a 9" X 13" rectangle. Cover and let rise 15 minutes. Punch indentations into dough with fingertips. Brush with oil and cover with topping of your choice. Bake on ungreased pizza or cookie sheet on lowest oven rack for 15 minutes. Remove to cooling rack and cut into 15 pieces. Description: "A mouth-watering alternative to pizza, focaccia can be served with any meal but is especially delicious with Italian dinners." Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick and Easy Herb Rolls Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : 7/31-8/6 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons sugar 1 package Fleischmann's. Rapid Rise Yeast 3/4 teaspoon salt 1 tablespoon dried parsley 1 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary leaves 1/2 teaspoon ground sage 3/4 cup evaporated milk 1/4 cup water 1/4 cup butter or margarine 1 egg In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt and herbs. Heat milk, water and butter until very warm (125: to 130:); stir into dry ingredients. Stir in egg and remaining 1/2 cup flour to make stiff batter. Spoon batter into 12 greased 2 1/2- W 1 1/2-inch muffin cups. Cover with wax paper; let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Bake in preheated 400:F oven for 14 to 16 minutes or until golden brown. Remove from muffin cups; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Braided Easter Bread Recipe By : Serving Size : 24 Preparation Time : 0:45 Categories : Fleischmann's Yeast Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 3 tablespoons sugar 2 packages Fleischmann's. Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup very warm water (120 to 130:F) 1/3 cup butter or margarine -- softened 4 eggs In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks. Preparation Time: 45 minutes, excluding rising time. Cooking Time: 20 to 25 minutes Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Bread Basket with Easter Eggs Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's. Rapid Rise Yeast 4 teaspoons grated lemon peel 1/2 teaspoon salt 2/3 cup milk 1/3 cup water 1/3 cup butter or margarine 1 egg white 2 eggs -- at room temperature 1 cup chopped or pitted dates -- snipped 1/2 cup sliced almonds -- lightly toasted Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired. Makes 1 basket and 8 rolls Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easter Basket with Decorated Easter Egg Rolls Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups all-purpose flour (6 1/2 to 7 1/2 cups) 2/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's. Rapid Rise Yeast 2 teaspoons grated lemon peel 3/4 teaspoon salt 1 cup milk 1/2 cup water 1/2 cup butter or margarine 3 eggs 1 egg white 1 cup sliced almonds -- lightly toasted Frosting (recipe follows) FROSTING 1 cup powdered sugar 1 tablespoon milk (1 to 2 tablespoons) Combine 2 1/2 cups flour, 2/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (125: to 130:F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in 3/4 cup nuts and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Reserve 1/4 of dough. Divide remaining dough into two pieces; roll each to 34-inch rope. Loosely twist ropes together. Place on large baking sheet sprayed with cooking spray. Shape into circle; pinch ends to seal. Divide remaining dough into 6 equal pieces; form into oval rolls. Place on separate large baking sheet sprayed with cooking spray. Spray top of wreath and rolls with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350:F for 15 to 20 minutes for rolls and 35 to 40 minutes for wreath, or until done. Switch positions of sheets after 8 to 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost rolls and decorate as desired. Makes 1 basket and 6 rolls ____________________ Frosting: Combine 1 cup powdered sugar and 1 to 2 tablespoons milk. Beat until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "6 rolls" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Easter Chicks Recipe By : Serving Size : 18 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 5 cups all-purpose flour (5 to 5 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's. Rapid Rise Yeast 1 tablespoon freshly grated lemon peel 3/4 teaspoon salt 3/4 cup evaporated milk (6 ounces) 1/2 cup water 1/3 cup butter or margarine (2/3 stick) -- cut up 2 eggs Raisins GLAZE 1 1/4 cups sifted powdered sugar 2 tablespoons evaporated milk (2 to 3 tablespoons) 1/2 teaspoon pure vanilla extract To make dough: Combine 2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. To shape: Divide dough into 18 equal pieces; roll to 10-inch ropes. Tie each into knot, with one end slightly shorter than other. Place knots, short ends up, 2 inches apart on 2 greased baking sheets. Pinch short end of knot to form head and pointed beak. Insert 2 raisins for eyes. With fingers, flatten long end of knot. With sharp knife, make 4 to 5 cuts to form tail. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes. Bake at 375:F for 12 to 15 minutes or until golden brown, covering with foil after 8 minutes to prevent excess browning. Remove from pans to wire racks. Place racks over jelly roll pans or waxed paper; immediately brush with glaze while warm. ____________________ To make glaze: In small bowl, combine all glaze ingredients; stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "18 Chicks" - - - - - - - - - - - - - - - - - - - NOTES : * If desired, cover well with plastic wrap after shaping; refrigerate 2 to 24 hours. When ready to bake, let stand, uncovered, 10 minutes at room temperature. Bake and glaze as directed Nutr. Assoc. : 0 * Exported from MasterCook * Easter Egg Nest Recipe By : Serving Size : 7 Preparation Time : 0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/3 cup sugar 2 packages Fleischmann's. Rapid Rise Yeast 2 teaspoons grated orange peel 1 teaspoon salt 3/4 cup water 1/3 cup milk 1/4 cup butter or margarine 9 eggs 1/2 cup chopped almonds -- toasted Food coloring ORANGE ICING 1 cup powdered sugar 2 tablespoons orange juice In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel and salt. Heat water, milk and butter until very warm (120: to 130:F); stir into dry ingredients. Stir in 1 egg, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 7 clean eggs, evenly spaced, on dough, pressing between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg with 1 tablespoon water; brush on dough (not on eggs). Bake at 350:F for 30 to 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring. Drizzle bread with Orange Icing. Serve promptly. Refrigerate any leftover eggs to preserve freshness. ____________________ ORANGE ICING: In small bowl, combine powdered sugar, sifted and 1 to 2 tablespoons orange juice. Stir until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee cake" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Italian Easter Dove Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Bread Machine Recipes Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 large eggs 1/2 cup milk 1/4 cup butter or margarine (1/2 stick) -- cut up 1/4 cup water (70: to 80:F) 1 teaspoon salt 3 1/4 cups bread flour 1/2 cup sugar 1 tablespoon freshly grated lemon peel 2 teaspoons Fleischmann's. Bread Machine Yeast TOPPING 1/2 cup almond paste (3 1/2 ounces) 1/4 cup bread flour 1 large egg -- divided use 1/4 cup slivered almonds 1 whole clove To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 W 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers. Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 325:F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Description: "Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace." Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Dove" - - - - - - - - - - - - - - - - - - - NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines Nutr. Assoc. : 0 * Exported from MasterCook * Paasiaisleipa (Finnish Easter Bread) Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Fleischmann's Yeast Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 3/4 cup sugar 2 packages Fleischmann's. Active Dry or Rapid Rise Ye 2 tablespoons orange peel 2 teaspoons lemon peel 1 teaspoon ground cardamom 1/2 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs -- at room temperature 1 cup chopped dates or pitted dates -- snipped 1/2 cup chopped slivered almonds -- toasted Confectioners' sugar frosting -- optional In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120: to 130:F). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350:F for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired. Description: "Ground cardamom combined with grated orange and lemon peels gives this Finnish loaf an exotic taste, while dates and slivered almonds give it a rich, hearty texture. When spread with cream cheese, this bread makes a delightful breakfast or snack." Cuisine: "Finnish" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Adobe Cornbread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breads Cooking Light 1993 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons vegetable oil 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 teaspoon chili powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plain nonfat yogurt 1 (8.75 ounce) no-salt-added whole kernel corn -- drained 1 (4 ounce) ca chopped green chile peppers -- drained 1 egg -- lightly beaten 1 egg white -- lightly beaten Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet. Bake at 400 deg for 25 minutes or until wooden pick inserted in center comes out clean. (serving size: 1 wedge) Source: "Cooking Light, Nov/Dec 1993, page 100" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * 100% Whole Wheat Bread Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Water 3 packages Yeast 1 tablespoon Sugar 8 cups Scalded Milk 2/3 cup Shortening 1 cup Sugar 1/2 cup Molasses 2 tablespoons Salt 12 cups Whole Wheat Flour Dissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. - - - - - - - - - - - - - - - - - - - NOTES : Raisins and/or walnuts can be added for a change. Also this bread freezes well Nutr. Assoc. : 0 * Exported from MasterCook * Classic Dinner Rolls Recipe By : Serving Size : 24 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/4 cup sugar 2 packages Fleischmann's. Active Dry or Rapid Rise Yeast 1 1/2 teaspoons salt 3/4 cup warm milk (105: to 115:F) 1/2 cup warm water (105: to 115:F) 1/3 cup butter or margarine -- softened 2 eggs Poppy or sesame seeds -- optional In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk, warm water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours. Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow). Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375:F for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks. Makes 1 1/2 to 2 dozen rolls. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Panhandle Cornbread Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Yellow Cornmeal 1 tablespoon Baking Powder 1 cup Sharp Cheddar Cheese -- shredded 2 large Eggs -- beaten 1/2 cup Vegetable Oil 1 cup Dairy Sour Cream 1 8 ounce Cream Style Corn 4 ounces Green Chile Peppers -- chopped Preheat the oven to 400 degrees F and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana-Oatmeal Bread Recipe By : Serving Size : 18 Preparation Time : 0:00 Categories : Breads June '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup packed brown sugar 7 tablespoons vegetable oil 2 large egg whites 1 large egg 1 1/3 cups ripe banana -- (about 2 large) mashed 1 cup regular oats 1/2 cup fat-free milk 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon Cooking spray Preheat oven to 350:. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Source: "Cooking Light, June 1999, p.140" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Banana Cinnamon French Toast Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Banana -- Ripe 2 Large Eggs 1/2 Cup Skim milk 1/2 Teaspoon Cinnamon 4 Slices Bread 3 Tablespoons Margarine 1/2 Cup Maple syrup -- Warmed Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan. Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes. Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side. - - - - - - - - - - - - - - - - - - - Serving Ideas: Pass warmed syrup separately. Nutr. Assoc. : 0 * Exported from MasterCook * Zesty Corn Muffins Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup flour 1/4 cup soy flour 1 cup yellow cornmeal 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup buttermilk 1/4 cup soyoil 2 eggs -- slightly beaten 1/2 cup shredded cheddar cheese 1/4 cup chopped green chiles Preheat oven to 425 F. Spray muffin pans with non-stick spray. In medium bowl, combine first five ingredients. Stir together buttermilk, soyoil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies. Pour into muffin pan. Bake for 22 to 25 minutes. Source: "Indiana Soybean Board" S(Internet Address): "http://www.soyfoods.com/index.html" Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tiny Raisin Apple Loaves Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Bread Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter or margarine -- softened 2/3 cup sugar 2 eggs 3 tablespoons milk 1 teaspoon lemon juice 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon soda 1 1/2 cups peeled grated apple 1 cup chopped raisins 1/2 cup chopped nuts Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice. Sift together dry ingredients; stir into creamed mixture just until moistened. Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans. Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean. Description: "Bake these fruity little loaves ... give as a gift in the loaf pans you baked them in." Source: "California Raisin Marketing Association" S(Internet Address): "http://www.calraisins.org/" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour Nutr. Assoc. : 0 * Exported from MasterCook * Chapati Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Whole wheat flour -- (or 1/3 white + 2/3 whole wheat) 1/2 cup Water Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8 inch thick. Heat an ungreased skillet. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2/3 minutes until small bubbles form. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (may be slightly buttered). - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Bean and Tomato Bruschetta Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 cooking onion -- diced 2 cloves garlic -- minced 2 tablespoons fresh sage -- finely chopped 2 cups well-cooked white pea beans -- mashed with fork 2 plum tomatoes -- seeded and diced 1 tablespoon red wine vinegar Salt and pepper In a small skillet, heat the olive oil over medium heat. Cook the onion and garlic until softened. Add the sage and stir to combine. Let come to room temperature. In a medium bowl, combine the mashed white pea beans, onion mixture, tomatoes and red wine vinegar. Season with salt and pepper to taste. Spoon mixture over grilled pieces of bread. Description: "A good source of Folate." Source: "Ontario White Bean Producers" S(Internet Address): "http://users.imag.net/~lon.whitepeabeans/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheddar Dill Scones Recipe By : Serving Size : 16 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all purpose flour 1 cup Cheddar cheese -- shredded 1/4 cup fresh parsley -- chopped 1 tablespoon baking powder 2 teaspoons dill weed 1/2 teaspoon salt 3/4 cup butter or margarine 2 eggs -- slightly beaten 1/2 cup half and half Preheat oven to 400. In medium bowl, combine all ingredients except butter, eggs and half and half. Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Honey Zucchini Bread Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Breakfast/ Brunch Sweet Breads and Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 3/4 cup honey 3 tablespoons vegetable oil 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon grated orange peel 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 1/2 cups grated zucchini 1/2 cup sunflower seeds Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 W 5 W 3-inch loaf pan. Bake at 325:F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely. Source: "The National Honey Board" S(Internet address): "http://www.honey.com/" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cinnamon Cocoa Breakfast Buns Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Bread Machine Recipes Breakfast/ Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 1/2 cup butter or margarine (1 stick) -- cut up 2 large eggs 1/2 cup cooked mashed potatoes 1/4 cup milk 1/4 cup water (70: to 80:F) 1 teaspoon salt 3 1/4 cups bread flour 1/2 cup sugar 2 teaspoons Fleischmann's. Bread Machine Yeast FILLING 1 tablespoon butter or margarine -- melted 1/4 cup sugar 1 tablespoon unsweetened cocoa 1/2 teaspoon ground cinnamon TOPPING Powdered sugar To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Buns" - - - - - - - - - - - - - - - - - - - NOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired Nutr. Assoc. : 0 * Exported from MasterCook * Hearthside Cheddar Bread Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Breads Cheese/eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Unbleached Flour 1/2 cup Sugar 2 teaspoons Baking Powder 1 teaspoon Salt 1/2 teaspoon Ground Cinnamon 3/4 cup Milk 1/4 cup Vegetable Oil 2 large Eggs 1 1/2 cups Cooking Apples 2 cups Sharp Cheddar -- shredded 3/4 cup Walnuts OR Pecans -- chopped Preheat the oven to 350 degrees F and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cranberry Raisin Bread Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 tablespoon pumpkin pie spice 1/2 cup margarine 1/2 cup brown sugar 1/2 cup orange marmalade 3/4 cup reduced-fat cottage cheese, small curd 2 eggs -- slightly beaten Grated rind of 1 lemon Grated rind or 1 orange 1/4 cup orange juice 1/2 cup golden raisins 1 cup cranberries -- coarsely chopped In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly. Add flour mixture and stir until just moistened. Fold in raisins and cranberries. Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and cool on a rack. Description: "Mmmmmm . the aroma of bread wafting from the oven often evokes comforting thoughts of the holiday season. Home-baked breads are treasured gifts to give during the holiday season, as well as to enjoy at home. Try Cranberry Raisin Bread to enjoy anytime." Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" Yield: "16 slices" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Crusty Cheddar Bread Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Breads Cheese/eggs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active Dry Yeast OR 1 tablespoon Bulk Active Dry Yeast 1/4 cup Water -- warm: 110-115 Deg F 2 1/4 cups Unbleached Flour -- unsifted 1 tablespoon Butter -- at roomtemperature 1 cup Sharp Cheddar -- grated 1 1/4 teaspoons Salt 1 large Egg 1 cup Cottage Cheese (the small curd kind) -- at room temperature 1 tablespoon Sugar Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. - - - - - - - - - - - - - - - - - - - NOTES : You can use up to an extra 1/4 cup of flour in this recipe depending on the weather Nutr. Assoc. : 0