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RcpCard100 PERCENT WHOLE-WHEAT BREAD
RcpCard100% WHOLE WHEAT BREAD
RcpCardALEXANDRIAN CUMIN BREAD
RcpCardALL-BRAN SEED LOAF
RcpCardALL-SEASON BREAD
RcpCardANGEL BISCUITS (NO RISING NECESSARY)
RcpCardAPHRODISIAC BREAD
RcpCardAPPLE SCONES
RcpCardBAKED CHEDDAR TOAST
RcpCardBAKING POWDER BISCUITS
RcpCardBARA BRITH (SPECKLED BREAD)
RcpCardBARLEY BREAD
RcpCardBASIC WHITE BREAD
RcpCardBIMINI BREAD
RcpCardBLUEBERRY CLAFOUTTI
RcpCardBLUEBERRY-LEMON BREAD
RcpCardBOSTON BROWN BREAD (A MUST WITH BAKED BEANS)
RcpCardBUCKWHEAT CREPES
RcpCardBUTTER-DIPPED BISCUITS
RcpCardBUTTERMILK CHEESE BREAD
RcpCardBUTTERMILK SCONES
RcpCardBUTTERMILK WAFFLES
RcpCardCAJUN 3-PEPPER BREAD
RcpCardCANDIED ORANGE RIND BREAD
RcpCardCAPE BRETON SCONES
RcpCardCAPE COD CRANBERRY BREAD BAKE
RcpCardCARAMEL ROLLS
RcpCardCARDAMOM COFFEE CAKES
RcpCardCARROT-RAISIN LOAF
RcpCardCARROT-WALNUT BREAD
RcpCardCATO'S CHEESE BREAD (LIBUM)
RcpCardCHEDDAR & BACON
RcpCardCHEDDAR BISCUITS
RcpCardCHEDDAR CRACKERS
RcpCardCHEDDAR DATE NUT LOAF
RcpCardCHEDDAR DUMPLINGS
RcpCardCHEDDAR FANS
RcpCardCHEDDAR PINWHEELS
RcpCardCHEDDAR SQUARES
RcpCardCHEDDAR-OLIVE BREAD
RcpCardCHEESE DILL BREAD
RcpCardCHEESE FILLING FOR DANISH PASTRY
RcpCardCHEESE-GARLIC BISCUITS
RcpCardCHEESECAKE BREADRING
RcpCardCHEESY CORN BREAD
RcpCardCHERRY BREAD
RcpCardCHILI CHEESE PUFF
RcpCardCHILI-CHEESE BREAD
RcpCardCHOCOLATE CHIP CROISSANTS

Any Comments?  E-mail me.

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100 PERCENT WHOLE-WHEAT BREAD

12 servings

1 package active dry yeast
3 tablespoons dark brown sugar
3/4 cup warm water, (105F-115F)
2 3/4 cups whole wheat flour
3 tablespoons instant nonfat dry milk
3 tablespoons vegetable oil
1 egg, or egg whites
2 egg whites
1 teaspoon salt


STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl. Mix well. Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil a baking sheet. Punch dough down and shape into smooth ball. Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F. Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes. Immediately remove from pan and cool on rack. Makes 1 Loaf

Nutrition Facts
Amount Per Serving: Calories 155 - Calories from Fat 39
Percent Total Calories From: Fat 25%, Protein 15%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 18mg, Sodium 221mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 71 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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100% WHOLE WHEAT BREAD

6 servings

2/3 cup water
1 tablespoon sugar
2/3 cup shortening
1/2 cup molasses
12 cups whole wheat flour
3 packages yeast
8 cups scalded milk
1 cup sugar
2 tablespoons salt


Dissolve yeast in 2/3 c 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. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well.

Nutrition Facts
Amount Per Serving: Calories 1509 - Calories from Fat 366
Percent Total Calories From: Fat 24%, Protein 12%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 11g, Cholesterol 44mg, Sodium 2525mg, Total Carbohydrate 241g, Dietary Fiber 5g, Sugars 0g, Protein 45g, Vitamin A 413 units, Vitamin C 3 units, Calcium 0 units, Iron 14 units


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ALEXANDRIAN CUMIN BREAD

1 servings

3 cups unbleached all-purpose flour
1 package dried yeast
1 1/2 teaspoons salt
1 teaspoon ground cumin seeds
1 cup plus 3 oz. lukewarm water


1) Place the flour, yeast, salt, and ground cumin in a large mixing bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more, or add a little more water and mix again.

2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed (e.g. in humid weather). Let the dough rest for 2 minutes more.

3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size.

4) Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover with a towel and let rise 1 hr., until nicely risen.

5) Bake in a preheated 400 degree oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger. Let the bread cool, then serve.

Nutrition Facts
Amount Per Serving: Calories 1364 - Calories from Fat 38
Percent Total Calories From: Fat 3%, Protein 12%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 3503mg, Total Carbohydrate 290g, Dietary Fiber 1g, Sugars 0g, Protein 42g, Vitamin A 25 units, Vitamin C 0 units, Calcium 0 units, Iron 7 units


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ALL-BRAN SEED LOAF

12 servings

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sesame seeds
2 teaspoons poppy seeds
3/4 cup orange juice
1/4 cup honey
2 eggs
1/4 cup vegetable oil
1/2 cup bran cereal


Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 minutes. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5" x 4.5" x 2" loaf pan. Bake at 350F about 40 minutes. Let cool 10 minutes and remove from pan. Cool completely before slicing.

Nutrition Facts
Amount Per Serving: Calories 176 - Calories from Fat 74
Percent Total Calories From: Fat 42%, Protein 10%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 35mg, Sodium 216mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 155 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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ALL-SEASON BREAD

2 servings

3 cups flour
2 teaspoons soda
2 cups sugar
1 teaspoon salt
3/4 cup vegetable oil
1/2 teaspoon baking powder
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
3/4 cup chopped pecans or walnuts
1 canned crushed pineapple in juice
2 cups fruits, or vegetable as indicated below


Shred two peeled, cored apples to make 2 cups. Carrot Bread: Peel and shred 2 carrots to make 2 cups. Stir in 1 T. reserved pineapple juice.

Sweet Potato Bread: Peel and shred 1 sweet potato to make 2 cups. Stir in 1 T. of reserved pineapple juice.

Zucchini Bread: Shred 2 zucchini to make 2 cups.

Combine first six ingredients and set aside. Beat eggs and add next 3 ingredients. Beat until creamy. Drain pineapple and reserve 1 T. if called for. Stir in pineapple and prepared fruit or vegetable. Stir in dry ingredients just until moistened. Spoon into 2 greased and floured 5x3 loaf pans. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool 10 minutes before removing.

Other pans: Two 6-cup Bundt pans take 45 minutes. Two shortening cans take 1 hour and 15 minutes. Two 7x3-1/2x2 pans take 45 to 50 minutes. Eight 4-1/2x2-1/2x1-1/2 pans take about 30 to 35 minutes.

Nutrition Facts
Amount Per Serving: Calories 2745 - Calories from Fat 1079
Percent Total Calories From: Fat 39%, Protein 5%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 120g, Saturated Fat 15g, Cholesterol 319mg, Sodium 1356mg, Total Carbohydrate 381g, Dietary Fiber 6g, Sugars 0g, Protein 36g, Vitamin A 572 units, Vitamin C 9 units, Calcium 0 units, Iron 6 units


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ANGEL BISCUITS (NO RISING NECESSARY)

1 servings

1 each cake yeast
3 teaspoons baking powder
2 tablespoons luke warm water
4 tablespoons sugar
5 cups plain flour
1 teaspoon salt
1 teaspoon soda
1 cup shortening
2 cups buttermilk


Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week.

Nutrition Facts
Amount Per Serving: Calories 4697 - Calories from Fat 2140
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 238g, Saturated Fat 39g, Cholesterol 17mg, Sodium 3904mg, Total Carbohydrate 556g, Dietary Fiber 2g, Sugars 0g, Protein 83g, Vitamin A 156 units, Vitamin C 5 units, Calcium 0 units, Iron 9 units


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APHRODISIAC BREAD

12 servings

1 tablespoon dry yeast
1/2 cup warm water
1 1/2 cups white unbleached flour
2 tablespoons oil
1/2 teaspoon curry powder
2 pinches parsley
3/4 teaspoon salt
1 teaspoon garlic, minced


In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well.

On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled.

Preheat oven to 350F & bake for 45 minutes till light brown.

Nutrition Facts
Amount Per Serving: Calories 78 - Calories from Fat 22
Percent Total Calories From: Fat 28%, Protein 9%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 146mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 17 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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APPLE SCONES

18 servings

2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons shortening
1/2 cup apple, peeled, chopped fine
1/2 cup raisins
4 tablespoons apple juice, or water


Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 44
Percent Total Calories From: Fat 38%, Protein 5%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 124mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 2 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units


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BAKED CHEDDAR TOAST

6 servings

1 cup heavy or whipping cream
1/2 teaspoon nutmeg
4 large, well beaten eggs
1 cup shredded, mild cheddar cheese
1/4 teaspoon white pepper
12 each White bread slices


In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 400 - Calories from Fat 223
Percent Total Calories From: Fat 56%, Protein 14%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 14g, Cholesterol 216mg, Sodium 466mg, Total Carbohydrate 30g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 995 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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BAKING POWDER BISCUITS

16 servings

2 cups all-purpose flour
1 tablespoon double acting baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, or shortening
3/4 cup buttermilk


COMBINE FLOUR, baking powder, salt and butter in a mixer and mix until crumbly. Add the buttermilk and mix until the dough holds together. Do not over-mix. Turn out on a floured surface and roll the dough out to a 3/4-inch thickness. Cut into rounds or squares. Place fairly close together on an ungreased cookie sheet and bake in preheated 450F oven for 12 to 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 87 - Calories from Fat 28
Percent Total Calories From: Fat 32%, Protein 9%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 151mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 112 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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BARA BRITH (SPECKLED BREAD)

12 servings

6 ounces dried fruit
8 ounces dark brown sugar
1/2 pint strong hot tea
10 ounces self-raising flour
1 egg


This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious.

Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.

Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely that way.

Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 6
Percent Total Calories From: Fat 3%, Protein 7%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 18mg, Sodium 15mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 373 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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BARLEY BREAD

24 servings

4 1/2 teaspoons dry yeast
2 cups warm water
2 tablespoons honey
2 cups barley flour
2 cups whole wheat flour
2 cups white unbleached flour
2 tablespoons olive oil
2 teaspoons salt


Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled.

Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double.

Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes.

Bake at 350F for 50 minutes.

Nutrition Facts
Amount Per Serving: Calories 128 - Calories from Fat 15
Percent Total Calories From: Fat 12%, Protein 11%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 195mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BASIC WHITE BREAD

8 servings

1/2 cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1 1/2 cups warm water, 105-115F
6 cups all-purpose flour


Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 cups flour. [FINISH AS REGULAR BREAD RECIPE WITH MIXING AND KNEADING.] Bake at 400 degrees for 30 minutes. Yield 2 loaves.

Nutrition Facts
Amount Per Serving: Calories 406 - Calories from Fat 52
Percent Total Calories From: Fat 13%, Protein 11%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 14mg, Sodium 636mg, Total Carbohydrate 78g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 182 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BIMINI BREAD

4 servings

2 packages dry yeast
1/2 cup warm water
1/2 cup instant nonfat dry milk
2/3 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon salt
2 each eggs
1 1/3 cups warm water
7 1/2 cups all-purpose flour


Soften yeast in 1/2 cup warm water for 10 minutes. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth. Add 1 1/3 cups warm water and 2 cups of the flour; beat until smooth. Add remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed. Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands. With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic. Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2 1/2 hours. Punch dough down and fold over edges, pressing until air bubbles are pushed out. Divide dough into 4 pieced. form each piece into a loaf or ball. Place in greased 8x4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise until double in size, about 1 hour. Bake in a preheated 350 oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for future use.

Nutrition Facts
Amount Per Serving: Calories 1312 - Calories from Fat 290
Percent Total Calories From: Fat 22%, Protein 10%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 4g, Cholesterol 109mg, Sodium 702mg, Total Carbohydrate 222g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 514 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


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BLUEBERRY CLAFOUTTI

12 servings

4 cups blueberries
1 cup milk
1/3 cup sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups flour
dash salt


Grease & flour a suitable baking dish. Add berries. Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until golden & puffy.

Nutrition Facts
Amount Per Serving: Calories 124 - Calories from Fat 16
Percent Total Calories From: Fat 13%, Protein 11%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 38mg, Sodium 48mg, Total Carbohydrate 24g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 127 units, Vitamin C 6 units, Calcium 0 units, Iron 0 units


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BLUEBERRY-LEMON BREAD

1 servings

1 1/2 cups all-purpose flour
1 each baking powder
1/4 each salt
1/3 cup butter or margarine
1 cup granulated sugar
2 each large eggs
2 each grated lemon peel
1/2 cup milk
1 1/2 cups fresh blueberries
3 tablespoons lemon juice
1/3 cup granulated sugar


Preheat oven to 325 degrees. Grease bread loaf pan. Combine flour, baking powder and salt in small bowl. Cream butter with sugar in large bowl. Add eggs. Beat well. Add lemon peel. Mix in dry ingredients alternately with milk beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown, about 1 hour 15 minutes. Meanwhile, bring hot lemon mixture ingredients to boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with a toothpick (or fork). Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Nutrition Facts
Amount Per Serving: Calories 2659 - Calories from Fat 704
Percent Total Calories From: Fat 26%, Protein 6%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 78g, Saturated Fat 44g, Cholesterol 607mg, Sodium 1222mg, Total Carbohydrate 451g, Dietary Fiber 3g, Sugars 0g, Protein 38g, Vitamin A 3334 units, Vitamin C 53 units, Calcium 0 units, Iron 4 units


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BOSTON BROWN BREAD (A MUST WITH BAKED BEANS)

20 servings

1/2 cup flour
1 1/2 teaspoons salt
1/2 cup corn meal
3/4 cup dark molasses
2 cups milk
3/4 cup sugar
1 1/2 teaspoons baking soda
3 cups whole wheat flour
1 each egg
1/2 cup melted shortening



Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool.

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 65
Percent Total Calories From: Fat 30%, Protein 8%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 14mg, Sodium 264mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 61 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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BUCKWHEAT CREPES

6 servings

1 cup water
1 cup milk
3 eggs
1/2 cup buckwheat flour
2/3 cup white flour
1/2 teaspoon salt
3 tablespoons melted butter


Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar.

TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using. To make batter by hand, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water.

Nutrition Facts
Amount Per Serving: Calories 199 - Calories from Fat 91
Percent Total Calories From: Fat 46%, Protein 15%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 127mg, Sodium 305mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 428 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BUTTER-DIPPED BISCUITS

18 servings

1/4 cup butter
1 1/4 cups unbleached all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk


Heat the oven to 450 degrees F. Heat the butter in a square pan 9 X 9 X 2-inches, in the oven until the butter is melted. Mix the flour, sugar, baking powder and salt in a medium bowl. Add the milk and stir with a fork just until a soft dough forms, about 30 strokes. Turn the dough out onto a well-floured cloth-covered board. Coat the dough lightly with flour. Knead lightly about 10 times. Roll or pat the dough into an 8-inch square. With a floured butter knife, cut the dough into halves, then cut each half into 9 strips. Dip each strip into the melted butter, coating both sides. Arrange the strips close together in two rows in the pan. Bake for 15 to 20 minutes or until golden brown.

Nutrition Facts
Amount Per Serving: Calories 62 - Calories from Fat 27
Percent Total Calories From: Fat 43%, Protein 8%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 134mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 108 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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BUTTERMILK CHEESE BREAD

16 servings

1 package yeast, (or 1 1/2 tsp)
3 cups bread flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 cup buttermilk
1/2 cup sourdough starter
1/4 cup warm water
1 cup sharp cheddar cheese, cubed
1/2 cup blue cheese
1 cup green chili, chopped
1 teaspoon ground red pepper


Have all ingreds. at room temp. except water. Put into pan in order listed. Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. Kyllikki, there is also a seed bread loaf and a Potato Loaf Bread that I'll be glad to send you adaptions to use s/d starter with, if you're interested.

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 35
Percent Total Calories From: Fat 23%, Protein 17%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 279mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1213 units, Vitamin C 23 units, Calcium 0 units, Iron 1 units


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BUTTERMILK SCONES

18 servings

3 cups flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons butter
1 cup buttermilk
3/4 cup currants
1 teaspoon orange rind, grated (zest only)
GLAZE
1 tablespoon heavy cream
1/4 teaspoon cinnamon
2 tablespoons sugar


PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2-inch thick.

TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 176 - Calories from Fat 75
Percent Total Calories From: Fat 43%, Protein 6%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 22mg, Sodium 262mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 317 units, Vitamin C 9 units, Calcium 0 units, Iron 0 units


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BUTTERMILK WAFFLES

4 servings

BUTTERMILK WAFFLES
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup chopped cashews
2 eggs
1 3/4 cups buttermilk
4 tablespoons butter, melted
2 egg whites
BLUEBERRY TOPPING
3 tablespoons sugar
2 tablespoons lemon juice
3 tablespoons water
1 pint blueberry


COMBINE FLOUR, BAKING POWDER, sugar, salt and cashews in a mixer. Add the eggs and buttermilk and mix at medium speed until smooth. Add the melted butter and mix until incorporated. In another bowl, beat the egg whites until stiff and fold into the batter. Heat your waffle iron and cook your waffles as usual. BLUEBERRY TOPPING: COMBINE THE SUGAR, LEMON AND WATER in a 1 quart pot and cook over medium heat until the sugar melts. Pour in the blueberries and cook, stirring, for 1 minute. Pour into a bowl and let cool before serving.

Nutrition Facts
Amount Per Serving: Calories 613 - Calories from Fat 213
Percent Total Calories From: Fat 35%, Protein 12%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 141mg, Sodium 762mg, Total Carbohydrate 82g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 701 units, Vitamin C 14 units, Calcium 0 units, Iron 2 units


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CAJUN 3-PEPPER BREAD

2 servings

8 each bread flour
3/4 each uncooked polenta
1/2 pint cayenne pepper
1 pint black ground pepper
1 pint dry parsley flakes
3 pints garlic, crushed
2 packages yeast
4 pints salt, preferably sea
1/2 each diced sweet red pepper
4 pints Tabasco pepper sauce
2 1/2 each water


Proof yeast in 4 T of the water. Mix all the dry ingredients in a bowl, then add the liquids. Turn the dough onto a floured surface and knead it for 10-12 minutes.The dough should have a coarse look, but will be cohesive, stretchy, tacky but not sticky, and resilient. Allow the dough to rise for about 1-1/2 hours (until double in size)

Nutrition Facts
Amount Per Serving: Calories 2021 - Calories from Fat 94
Percent Total Calories From: Fat 5%, Protein 16%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 447456mg, Total Carbohydrate 402g, Dietary Fiber 41g, Sugars 0g, Protein 79g, Vitamin A 5149 units, Vitamin C 295 units, Calcium 0 units, Iron 84 units


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CANDIED ORANGE RIND BREAD

10 servings

4 oranges
1 cup sugar
6 teaspoons baking powder
1/4 cup butter or margarine
2 large eggs
1 cup water
4 cups unbleached flour
1/2 teaspoon salt
1/2 cup sugar
2 cups milk


Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours.

Nutrition Facts
Amount Per Serving: Calories 413 - Calories from Fat 70
Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 62mg, Sodium 411mg, Total Carbohydrate 77g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 407 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units


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CAPE BRETON SCONES

1 servings

2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup raisins, or currants
1/2 cup sour cream
1/4 cup oil
1 egg, slightly beaten
3 tablespoons milk


Sift together dry ingredients and stir in the raisins. Blend the remaining ingredeints and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.

Nutrition Facts
Amount Per Serving: Calories 2367 - Calories from Fat 804
Percent Total Calories From: Fat 34%, Protein 7%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 89g, Saturated Fat 15g, Cholesterol 265mg, Sodium 3738mg, Total Carbohydrate 349g, Dietary Fiber 3g, Sugars 0g, Protein 42g, Vitamin A 927 units, Vitamin C 7 units, Calcium 0 units, Iron 7 units


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CAPE COD CRANBERRY BREAD BAKE

8 servings

1 large, seedless orange
2 cups cranberries, (picked over)
2 1/4 cups sugar
1/3 cup water
2 large eggs
1 pinch ground cinnamon
1 1/2 cups milk
1/2 cup heavy cream
3 tablespoons Grand Marnier, liquer
1 teaspoon vanilla
8 ounces French or Italian bread
(trimmed of crusts, cut into thin slices)
heavy or whipping cream


From Massachusettes' Cape. Delightfully different for Thanksgiving, Finely grate the peel from the orange. Remove the skin and membranes for the orange. Section the orange and cut each section across into thin slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover and continue to cook until slightly thickened, about 5 minutes. Remove from heat. Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg mixture to cover the bread. Spoon one third of all the cranberry mixture over the top. Repeat the layers two more times, adding all the egg mixture to the dish before spooning on the last third of the cranberries. Bake until firm, about 1 hour. Serve slightly warm or at room temperature with heavy cream. SERVES:8

Nutrition Facts
Amount Per Serving: Calories 431 - Calories from Fat 78
Percent Total Calories From: Fat 18%, Protein 6%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 80mg, Sodium 211mg, Total Carbohydrate 82g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 405 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units


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CARAMEL ROLLS

24 servings

2 each frozen bread dough
1/2 cup melted butter
2 packages vanilla (regular) pudding mix
2 tablespoons milk
1 each cinnamon, to taste
1 each nuts


Take bread dough that has been thawed and not risen or usewhite bread dough just made (enough for 2 loaves). Tear into pieces onto a grease 9x13 pan. Pour mix over it. Take second loaf and tear it into pieces and put on top. Let rise 2 1/2 to 3 hours. Bake at 350 for at least 30 minutes. Rub top with butter, then frost with powdered sugar icing. Cool and cut from pan. Stayssoft.

Nutrition Facts
Amount Per Serving: Calories 167 - Calories from Fat 53
Percent Total Calories From: Fat 32%, Protein 8%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 12mg, Sodium 254mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 146 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CARDAMOM COFFEE CAKES

2 servings

1 1/2 cups milk
3/4 cup sugar
1/2 cup butter
3 each egg yolks
1 TOPPING:
6 tablespoons sugar
1 package cake yeast
6 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon cardamom
2 tablespoons milk


1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two coffee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes

Nutrition Facts
Amount Per Serving: Calories 2475 - Calories from Fat 576
Percent Total Calories From: Fat 23%, Protein 9%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 36g, Cholesterol 459mg, Sodium 879mg, Total Carbohydrate 422g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 2456 units, Vitamin C 2 units, Calcium 0 units, Iron 6 units


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CARROT-RAISIN LOAF

1 servings

1 cup Whole-Wheat Four+
1 cup unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 slightly beaten eggs
1/3 cup honey
1 cup lowfat lemon yogurt
2 tablespoons canola oil
1/2 cup shredded carrot
1/2 cup raisins, chopped


Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside. In a large bowl, stir together the whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to the dry mixture and stir until well blended. Stir in the carrots and raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling

Nutrition Facts
Amount Per Serving: Calories 1738 - Calories from Fat 375
Percent Total Calories From: Fat 22%, Protein 9%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 7g, Cholesterol 435mg, Sodium 2979mg, Total Carbohydrate 302g, Dietary Fiber 2g, Sugars 0g, Protein 39g, Vitamin A 16220 units, Vitamin C 11 units, Calcium 0 units, Iron 6 units


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CARROT-WALNUT BREAD

4 servings

1 1/2 cups sifted unbleached flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup cooking oil
1 1/2 cups carrots, pared, shredded
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup sugar
2 lg eggs
1/2 cup chopped walnuts


Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

Nutrition Facts
Amount Per Serving: Calories 895 - Calories from Fat 480
Percent Total Calories From: Fat 54%, Protein 5%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 4g, Cholesterol 106mg, Sodium 400mg, Total Carbohydrate 93g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 11782 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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CATO'S CHEESE BREAD (LIBUM)

2 servings

1 cup feta cheese, drained, crumbled, & packed into measuring cup
1/2 cup unbleached all-purpose flour
1 beaten egg
6 bay leaves
2 tablespoons honey


1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky.

2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through.

3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).

Nutrition Facts
Amount Per Serving: Calories 391 - Calories from Fat 138
Percent Total Calories From: Fat 35%, Protein 15%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 157mg, Sodium 665mg, Total Carbohydrate 48g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 782 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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CHEDDAR & BACON

9 servings

2 1/2 teaspoons yeast
3 cups bread flour
1/2 teaspoon salt
1 tablespoon sugar
1 1/3 tablespoons butter
1 cup milk
ADD FOLLOWING 1ST KNEADING
2/3 cup shredded cheddar cheese
2/3 cup cooked, crumbled bacon


Add ingredients according to your machine's directions

Nutrition Facts
Amount Per Serving: Calories 254 - Calories from Fat 71
Percent Total Calories From: Fat 28%, Protein 15%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 20mg, Sodium 271mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 187 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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CHEDDAR BISCUITS

8 servings

2 cups unbleached flour, Sifted
1/2 teaspoon salt
1/4 cup butter
4 teaspoons baking powder
1 cup grated sharp cheddar cheese
2/3 cup milk


Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 103
Percent Total Calories From: Fat 44%, Protein 13%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 33mg, Sodium 477mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 393 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CHEDDAR CRACKERS

6 servings

1/2 cup butter or margarine
1/2 teaspoon salt
1 dash cayenne pepper
1 1/2 cups unbleached flour, Sifted
1 teaspoon baking powder
2 cups extra sharp grated* cheddar cheese



* The Extra Sharp Cheddar Cheese should be finely grated.

Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

Nutrition Facts
Amount Per Serving: Calories 402 - Calories from Fat 253
Percent Total Calories From: Fat 63%, Protein 13%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 18g, Cholesterol 81mg, Sodium 643mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 993 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CHEDDAR DATE NUT LOAF

4 servings

8 ounces dates, finely chopped
3/4 cup Boiling water
1/4 teaspoon salt
1/2 cup Granulated sugar
4 ounces mild, shredded cheddar cheese
2 tablespoons butter
1 3/4 cups Sifted unbleached flour
1 teaspoon baking soda
1 large, well beaten egg
1 cup chopped walnuts


Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving.

Nutrition Facts
Amount Per Serving: Calories 859 - Calories from Fat 322
Percent Total Calories From: Fat 38%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 12g, Cholesterol 98mg, Sodium 607mg, Total Carbohydrate 114g, Dietary Fiber 3g, Sugars 0g, Protein 20g, Vitamin A 663 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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CHEDDAR DUMPLINGS

4 servings

16 ounces mild, shredded cheddar cheese
1 cup unbleached flour
3 quarts boiling water
1/2 pint sour cream
2 large eggs
1 teaspoon salt
1/2 cup butter
GARNISHES
1 paprika
1 parsley


Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.

Nutrition Facts
Amount Per Serving: Calories 945 - Calories from Fat 684
Percent Total Calories From: Fat 72%, Protein 16%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 76g, Saturated Fat 44g, Cholesterol 311mg, Sodium 1578mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 2709 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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CHEDDAR FANS

12 servings

5 ounces sharp, grated cheddar cheese
1 tablespoon baking powder
1/2 cup butter, or shortening
1 butter, Softened
2 cups unbleached flour, Sifted
1 teaspoon salt
1/2 cup milk
1 butter, Melted



Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans.

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 126
Percent Total Calories From: Fat 59%, Protein 10%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 40mg, Sodium 458mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 499 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CHEDDAR PINWHEELS

6 servings

2 cups unbleached flour, Sifted
1 tablespoon baking powder
2/3 cup milk
1/2 teaspoon salt
1/4 cup butter
1 cup extra sharp, grated cheddar cheese


Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 137
Percent Total Calories From: Fat 44%, Protein 13%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 9g, Cholesterol 44mg, Sodium 578mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 523 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CHEDDAR SQUARES

6 servings

2 cups unbleached flour
1 teaspoon salt
1 cup sharp, shredded cheddar cheese
2 tablespoons pimiento strips, chopped
1 tablespoon baking powder
1/3 cup butter
1/2 cup onion, Chopped
2/3 cup milk


Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm.

Nutrition Facts
Amount Per Serving: Calories 342 - Calories from Fat 160
Percent Total Calories From: Fat 47%, Protein 12%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 51mg, Sodium 799mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 726 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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CHEDDAR-OLIVE BREAD

6 servings

3 cups sharp, grated cheddar cheese
1 cup mayonnaise
3 ounces pimiento-stuffed green olives, sliced
1 unsliced loaf of French bread


Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.

Nutrition Facts
Amount Per Serving: Calories 523 - Calories from Fat 451
Percent Total Calories From: Fat 86%, Protein 11%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 18g, Cholesterol 73mg, Sodium 930mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 775 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CHEESE DILL BREAD

12 servings

1 (1-lb.) loaf of white frozen bread dough
defrost according to pkg. directions
1 cup cheddar cheese, shredded
2 tablespoons chopped fresh dill
flour, for kneading into bread as needed
1 egg, mixed with
1 tablespoon milk, or water for the glaze
1/4 cup shredded cheddar cheese
for topping


ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a lightly floured work space. Knead until well mixed, adding small amounts of flour, as needed, to keep the dough from sticking. Form into a log about 9 inches long. Put log on a cookie sheet lined with parchment or lightly greased. Cover with a towel and allow it to rise in a draft-free place until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to 375F. Place the pan on middle rack of oven and bake for about 20 minutes, or until lightly golden. Brush the top with the glaze and sprinkle on the remaining cheese, then return the bread to the oven for 5 minutes until the cheese is melted, and the bread sounds hollow when tapped on the bottom. Remove the bread from the oven, and let it cool on a rack before slicing it. Makes 1 Loaf

Nutrition Facts
Amount Per Serving: Calories 156 - Calories from Fat 56
Percent Total Calories From: Fat 36%, Protein 16%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 32mg, Sodium 262mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 153 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CHEESE FILLING FOR DANISH PASTRY

12 servings

2 pounds Baker's or pot cheese
3 eggs
4 ounces raisins
8 ounces sugar
1 tablespoon lemon zest, grated


1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3. If desired, add in the raisins.

Yield: 3 lb.

Nutrition Facts
Amount Per Serving: Calories 367 - Calories from Fat 203
Percent Total Calories From: Fat 55%, Protein 21%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 71g, Cholesterol 53mg, Sodium 365mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 870 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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CHEESE-GARLIC BISCUITS

10 servings

1 cup milk
1/3 cup mayonnaise
1 tablespoon sugar
2 cups self-rising flour
garlic powder


1. Beat all ingredients together until smooth and completely combined not over 1 minute. Streak dough with 1/4 cup grated cheddar cheese.

2. Drop batter evenly among 10 paper lined muffin cups. Drizzle the top of each with 1 tsp. melted margarine or butter, and dust each with a scant amount of garlic powder, plus 1 scant teaspoon of additional grated cheese.

3. Bake at 350F for 25-30 minutes or until golden brown and tripled in size. Cool in pan on rack for 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 162 - Calories from Fat 63
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 6mg, Sodium 55mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 58 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CHEESECAKE BREADRING

10 servings

1 package hot roll mix
8 packages cream cheese, softened
1/4 cup sugar
1/2 cup sugar
1 egg
1 tablespoon vanilla
1/2 cup sour cream
2 eggs
6 tablespoons butter, melted


OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.

TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL COVER THE CENTER HOLE.)

BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.

Nutrition Facts
Amount Per Serving: Calories 729 - Calories from Fat 101
Percent Total Calories From: Fat 14%, Protein 11%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 6g, Cholesterol 88mg, Sodium 1252mg, Total Carbohydrate 137g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 421 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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CHEESY CORN BREAD

6 servings

1 cup unbleached flour
2 tablespoons sugar
1 teaspoon salt
2 cups sharp, shredded cheddar cheese
1 cup milk
1 cup white or yellow corn meal
1 tablespoon baking powder
1/4 teaspoon dry mustard
1 large, slightly beaten egg
1/4 cup vegetable oil


Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm.

Nutrition Facts
Amount Per Serving: Calories 446 - Calories from Fat 219
Percent Total Calories From: Fat 49%, Protein 14%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 80mg, Sodium 830mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 598 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CHERRY BREAD

4 servings

1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon cherry soda
1/2 teaspoon salt
2 cups sifted flour
1 teaspoon buttermilk
1 teaspoon vanilla
10 ounces jar maraschino cherries
chopped & drained


Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan. In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla, cherries, and nuts. Bake 60 minutes.

From Ellen Cleary

Nutrition Facts
Amount Per Serving: Calories 931 - Calories from Fat 244
Percent Total Calories From: Fat 26%, Protein 5%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 15g, Cholesterol 168mg, Sodium 560mg, Total Carbohydrate 161g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 1028 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CHILI CHEESE PUFF

6 servings

5 eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup cottage cheese
2 cups Monterey Jack cheese, shredded (8 oz.)
1/4 cup butter or margarine, melted
1 green chilies, (4 oz.) chopped, drained


In a large mixing bowl, beat eggs well. Stir in next five ingredients. Add green chilies. Pour into a greased 8 inch square baking pan. Bake at 350 F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6-8 servings.

Nutrition Facts
Amount Per Serving: Calories 328 - Calories from Fat 224
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 14g, Cholesterol 237mg, Sodium 504mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 1775 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units


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CHILI-CHEESE BREAD

6 servings

3 cups grated Monterey Jack cheese
1 cup mayonnaise
4 ounces chiles , chopped
1 unsliced loaf of French bread


* You can use one can of sweet green chiles or jalapenos that have been chopped.

Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot.

Nutrition Facts
Amount Per Serving: Calories 497 - Calories from Fat 421
Percent Total Calories From: Fat 85%, Protein 12%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 16g, Cholesterol 64mg, Sodium 543mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 2706 units, Vitamin C 46 units, Calcium 0 units, Iron 1 units


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CHOCOLATE CHIP CROISSANTS

24 servings

1 1/2 cups butter or margarine, softened
1/4 cup unsifted all-purpose flour
3/4 cup milk
2 tablespoons sugar
1 teaspoon salt
1/2 cup (105-115) very warm water
2 packages active dry yeast
3 cups unsifted all-purpose flour
12 ounces chocolate chips
1 egg yolk
1 tablespoon milk


With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat 3/4 cup milk; stir in 2 tbl sugar, salt to dissolve. Cool to lukewarm. Sprinkle water with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cup flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered, in warm place, free from drafts, until doubled ~- about 1 hour. Refrigerate 1/2 hour. On lightly floured pastry cloth, with stockingette-covered rolling pin, roll into 14x14 rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20x8. From short side, fold dough into thirds, making 3 layers; seal edges; chill 1 hour wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12-inch circle. Cut each circle into 6 wedges. Sprinkle wedges with chocolate chips -- be careful to leave a 1/2-inch margin all around and not overstuff with the chips. Roll up beginning at wide end. Form into a crescent. Place point side down, 2" apart on brown paper on cookie sheet. Cover; let rise in warm place, free from drafts until double -- 1 hour. Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl milk. Bake 5 minutes, then reduce oven to 375; bake 10 minutes more or until croissants are puffed and browned. Cool on rack for 10minutes.

Nutrition Facts
Amount Per Serving: Calories 258 - Calories from Fat 155
Percent Total Calories From: Fat 60%, Protein 5%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 41mg, Sodium 220mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 461 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


This page last updated on 28 May 2001.
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