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Recipes

RcpCardCHOCOLATE CHIP PEANUT BUTTER CRESCENTS
RcpCardCHOCOLATE WALNUT BUTTER BREAD
RcpCardCINNAMON SWIRL BREAD PUDDING
RcpCardCINNAMON-RAISIN BREAD
RcpCardCLASSIC CHALLA
RcpCardCOCKLECAKES WITH LAVERBREAD
RcpCardCOCONUT-CRANBERRY CHEESE SPREAD
RcpCardCORN FRITTERS
RcpCardCORN LIGHTBREAD
RcpCardCRACKED WHEAT BREAD
RcpCardCRANBERRY APPLESAUCE BREAD
RcpCardCRANBERRY BREAD
RcpCardCRANBERRY FRUIT NUT BREAD
RcpCardCREAM BISCUITS
RcpCardCROISSANTS
RcpCardCRUSTY CHEDDAR BREAD
RcpCardDAKOTA BREAD
RcpCardDANISH PASTRY
RcpCardDEDE'S BUTTERMILK BREAD
RcpCardDEVONSHIRE SPLITS
RcpCardDUTCH BABY PANCAKES
RcpCardEAST TEXAS CORN BREAD
RcpCardEASTER BUNNY BREADS
RcpCardEASY PARKER HOUSE ROLLS
RcpCardETHIOPIAN AMBASHA
RcpCardFESTIVE CRANBERRY LOAF
RcpCardFINNISH BREAD
RcpCardFOCACCIA
RcpCardFOOD PROCESSOR WALNUT BREAD
RcpCardFRANCES COOK'S BREAD & ROLLS
RcpCardFRENCH BREAD
RcpCardFRENCH SOURDOUGH BREAD
RcpCardFRENCH TOAST CHEDDAR SANDWICHES
RcpCardFRIAR'S ZUCCHINI BREAD
RcpCardFRUIT AND NUT GINGER BREAD FROM MARY KILLEN
RcpCardFRUIT LOAF
RcpCardGARLIC CROUTONS WITH THYME
RcpCardGARLIC WHEAT BREAD
RcpCardGARLIC-CHEESE BREAD
RcpCardGOLDEN CHEDDAR CORN BREAD
RcpCardGOLDEN RAISIN LOAVES
RcpCardGOLDEN SPOON BREAD
RcpCardGOURMET'S POPOVERS
RcpCardGRAND CHAMPION PUMPKIN BREAD
RcpCardGRANDMA'S CURRENT POUND CAKE
RcpCardGRANDMAS STICKY ROLLS
RcpCardGRANDMOTHER'S DOUGHNUTS
RcpCardGRASMERE GINGERBREAD
RcpCardHEARTHSIDE CHEDDAR BREAD
RcpCardHEARTY GARLIC BREAD
RcpCardHERB BREAD
RcpCardHERB CROUTONS
RcpCardHERBED FOCACCIA
RcpCardHIGHLAND OATCAKES
RcpCardHOBO BREAD

Any Comments?  E-mail me.

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CHOCOLATE CHIP PEANUT BUTTER CRESCENTS

8 servings

8 ounces refrigerated cresent rolls
2 1/2 tablespoons chunky peanut butter
4 teaspoons sugar
8 teaspoons chocolate chips


Separate each crescent into a triangle, then spread 1 tsp peanut butter on each. Sprinkle each with 1/2 tsp of sugar, then 1 tsp chocolate chips. Roll up and place point side down on ungreased cookie sheet. Bake 10 minutes at 375.

Nutrition Facts
Amount Per Serving: Calories 444 - Calories from Fat 230
Percent Total Calories From: Fat 52%, Protein 8%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 5g, Cholesterol 0mg, Sodium 834mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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CHOCOLATE WALNUT BUTTER BREAD

32 servings

1/2 cup warm water
1 package yeast
3 1/2 cups flour
1 tablespoon sugar
1 1/4 teaspoons salt
4 eggs, at room temperature
12 tablespoons butter, softened
1 cup walnuts, chopped into large pieces
6 ounces semisweet* chocolate


Orig- Servings: 32 * Use 6-one ounce squares, broken or chopped in large pieces. Put the water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve. Add the flour, sugar, salt, and eggs to the yeast mixture and beat vigorously until well blended. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350 oven for about 45 minutes. Remove from the oven and allow to rest for 5 minutes, then turn loaves out onto racks. Makes 2 loaves; about 16 slices each.

Nutrition Facts
Amount Per Serving: Calories 155 - Calories from Fat 83
Percent Total Calories From: Fat 54%, Protein 8%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 38mg, Sodium 145mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 208 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CINNAMON SWIRL BREAD PUDDING

8 servings

8 each cinnamon swirl (cut into cubes) bread
1 each unflavored gelatin
1/4 cup cold skim milk
1/2 cup skim milk, heated to boil
8 ounces cottage cheese
1/2 cup liquid egg substitute, (or frozen)
1/2 cup brown sugar


In shallow 2-quart casserole, evenly spread bread cubes; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, egg substitute and brown sugar; process at high speed until thoroughly blended. Pour into prepared casserole; toss bread cubes until coated. Chill until firm, about 2 hours.

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 23
Percent Total Calories From: Fat 15%, Protein 24%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 303mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 432 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CINNAMON-RAISIN BREAD

10 servings

5 1/2 cups unbleached or bread flour
2 teaspoons bulk active dry yeast
3/4 cup water
1/4 cup vegetable oil
1 large egg
1 cup sugar
2 teaspoons butter or margarine, melted
2 packages active dry yeast, or
1 cup milk
1/4 cup sugar
2 teaspoons salt
1 cup raisins
1 teaspoon ground cinnamon


Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks.

Nutrition Facts
Amount Per Serving: Calories 480 - Calories from Fat 75
Percent Total Calories From: Fat 16%, Protein 8%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 27mg, Sodium 496mg, Total Carbohydrate 92g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 94 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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CLASSIC CHALLA

1 servings

-ELAINE RADIS BGMB90B+
2 packages dry yeast
1 3/4 cups warm water
1/8 cup sugar
3/4 tablespoon salt
7 cups flour
3 each eggs
1/2 cup oil
poppy seeds, or sesame seeds


Disolve yeast in warm water in large bowl. When dissolved,add sugar,salt and HALF the flour. Mix well. Add eggs and oil,then slowly stir in most of remaining flour. Dough will be quite heavy, add a little water and beat until dough starts to pull away from sides of bowl. Turn out onto well floured surface and knead for about 10 min. Add only enough flour to keep dough manageable, knead until dough is smooth and elastic. Place dough in large oiled bowl,turn so top gets oiled also. Cover with damp towel and let rise in warm place for abt. 2 hours, punching down every 20 minutes. Divide dough into three parts,shape into loaves(or twist) place in well greased loaf pans or baking sheets. Let rise until double in bulk. Preheat oven to 375 degr .F. Brush tops of loaves with beaten egg and sprinkle with seeds. Bake for 30 to 45 minutes; or until brown. Remove from oven and cool on rack.

Nutrition Facts
Amount Per Serving: Calories 4460 - Calories from Fat 1201
Percent Total Calories From: Fat 27%, Protein 10%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 133g, Saturated Fat 13g, Cholesterol 638mg, Sodium 5447mg, Total Carbohydrate 700g, Dietary Fiber 2g, Sugars 0g, Protein 114g, Vitamin A 953 units, Vitamin C 0 units, Calcium 0 units, Iron 15 units


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COCKLECAKES WITH LAVERBREAD

4 servings

8 ounces flour
1 egg
1 tablespoon vegetable oil
8 ounces clams, or cockles (shelled)
2 tablespoons (heaping) chopped parsley
oil, for frying
1/2 ounce reconstituted or 8 oz. prepared laverbread
1/2 lemon, juice only


Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add the cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon.

Nutrition Facts
Amount Per Serving: Calories 366 - Calories from Fat 88
Percent Total Calories From: Fat 24%, Protein 24%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 91mg, Sodium 83mg, Total Carbohydrate 47g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 551 units, Vitamin C 17 units, Calcium 0 units, Iron 17 units


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COCONUT-CRANBERRY CHEESE SPREAD

1 servings

8 ounces cream cheese, softened
1/4 cup whole-berry cranberry sauce
1 teaspoon grated orange rind
1/8 teaspoon salt
2 tablespoons flaked coconut


Combine first 4 ingred. stirring until well blended. Spoon into a serving dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1 1/4 c.

Nutrition Facts
Amount Per Serving: Calories 963 - Calories from Fat 741
Percent Total Calories From: Fat 77%, Protein 7%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 82g, Saturated Fat 53g, Cholesterol 249mg, Sodium 1006mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 3264 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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CORN FRITTERS

16 servings

1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon salt
16 ounces canned cream-style corn
1 egg, slightly beaten
1 cup corn oil
1 powdered sugar


Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters.

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 128
Percent Total Calories From: Fat 66%, Protein 4%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 13mg, Sodium 263mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 47 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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CORN LIGHTBREAD

12 servings

2 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk, or sour milk
3 tablespoons oil, or bacon drippings


Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan.

Nutrition Facts
Amount Per Serving: Calories 200 - Calories from Fat 38
Percent Total Calories From: Fat 19%, Protein 9%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 1mg, Sodium 306mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 108 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CRACKED WHEAT BREAD

20 servings

1/2 cup cracked wheat
1 1/2 cups boiling water
1 package dry yeast
1/3 cup warm water
1/4 cup shortening
1 1/2 teaspoons salt
2 tablespoons molasses
2 tablespoons honey
1 cup warm water
1 cup whole wheat flour
4 cups all-purpose flour


Cook cracked wheat in the boiling water for 10 minutes, till all the water is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir together shortening, salt, molasses, honey & the rest of the water & add to cracked wheat. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board & knead for 10 minutes, use extra flour if necessary. Shape into a ball, place in oiled bowl, cover & let rise till doubled. Punch down & shape into 2 loaves. Let rise till doubled. Bake at 375F for 30 to 35 minutes. Cool on racks.

"Beard on Bread"

Nutrition Facts
Amount Per Serving: Calories 161 - Calories from Fat 29
Percent Total Calories From: Fat 18%, Protein 10%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 178mg, Total Carbohydrate 29g, 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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CRANBERRY APPLESAUCE BREAD

16 servings

2 teaspoons yeast
1 1/3 cups cranapple sauce
2 tablespoons margarine
1 tablespoon sugar
1 teaspoon salt
3 cups bread flour
2 1/2 teaspoons yeast
CRANAPPLESAUCE
1 1/4 cups cranberries
4 golden delicious apples
1 teaspoon ginger, root
1/4 teaspoon cinnamon
1/2 teaspoon grated zest of lemon
1/2 cup sugar
2 tablespoons water


Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner

Nutrition Facts
Amount Per Serving: Calories 207 - Calories from Fat 19
Percent Total Calories From: Fat 9%, Protein 7%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 94 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units


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CRANBERRY BREAD

8 servings

1/2 cup butter or margarine
3/4 cup sugar
2 eggs
1/4 teaspoon almond extract
1/4 cup orange juice
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 cups flour
1 cup cranberry sauce


Melt butter and add to sugar, mixing well. Add eggs, almond extract and orange juice. Sift together dry ingredients, add to batter and mix just until blended. Fold in cranberry sauce. Pour into greased loaf pan, bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Remove from pan and cool on rack.

Nutrition Facts
Amount Per Serving: Calories 367 - Calories from Fat 118
Percent Total Calories From: Fat 32%, Protein 6%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 84mg, Sodium 232mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 527 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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CRANBERRY FRUIT NUT BREAD

12 servings

1 cup cranberry, chopped (fresh or frozen)
1/2 cup chopped nuts
1 tablespoon grated orange peel
2 cups whole wheat pastry flour
1 cup sugar, or date sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening, or applesauce
3/4 cup orange juice
1 egg, well beaten or egg replacer


Preheat oven to 350F. Generously grease and lightly flour a 9x5x3 inch loaf pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and orange peel. Set aside. In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minures or until wooden pick inserted into center comes out clean. Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf.

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 55
Percent Total Calories From: Fat 26%, Protein 8%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 18mg, Sodium 85mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 46 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units


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CREAM BISCUITS

12 servings

4 cups flour
1 teaspoon salt
3 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1/4 cup butter
2 cups cream or half and half


Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown.

Nutrition Facts
Amount Per Serving: Calories 237 - Calories from Fat 80
Percent Total Calories From: Fat 34%, Protein 9%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 25mg, Sodium 411mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 320 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CROISSANTS

12 servings

1 cup milk
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
1 package dry yeast
1/4 cup warm water
2 1/2 cups unbleached flour
1 cup butter, cold


COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat. Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.

Nutrition Facts
Amount Per Serving: Calories 259 - Calories from Fat 155
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 11g, Cholesterol 47mg, Sodium 371mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 641 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CRUSTY CHEDDAR BREAD

12 servings

1 package active dry yeast, OR
1/4 cup water, Warm, 110-115 Deg. F.
1 tablespoon sugar
1 each egg, Lg.
1 tablespoon butter, Room Temperature
1 tablespoon active dry yeast, Bulk
1 cup cottage cheese, *
1 1/4 teaspoons salt
2 1/4 cups unbleached flour, Unsifted,*
1 cup grated sharp cheddar cheese


* The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather.


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.

Nutrition Facts
Amount Per Serving: Calories 160 - Calories from Fat 50
Percent Total Calories From: Fat 31%, Protein 19%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 33mg, Sodium 387mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 191 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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DAKOTA BREAD

12 servings

1 package active dry yeast
1/4 cup honey
1/2 cup warm water, (105-115F)
2 1/2 cups bread flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup rolled oats
1 teaspoon salt
1/2 cup cottage cheese
1 egg
2 tablespoons vegetable oil
oil, and cornmeal for pan
1 egg white, frothed with fork for glaze
For top of loaf, additional oats or wheat germ


STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients 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. Or by hand, put ingredients in large bowl. Mix well. Make well in center. Pour yeast mixture into well. Work yeast mixture 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 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F. When loaf has doubled, brush top with egg white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.

Nutrition Facts
Amount Per Serving: Calories 213 - Calories from Fat 46
Percent Total Calories From: Fat 22%, Protein 14%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 19mg, Sodium 241mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 42 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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DANISH PASTRY

12 servings

4 to 6 cups flour
2 packages yeast, dry or 1 ounce fresh yeast
3 tablespoons sugar
1 teaspoon salt
3 eggs, whole or 6 egg yolks
1 teaspoon grated orange rind
1/4 teaspoon ground cardamom
1 teaspoon vanilla
1 1/4 cups cold milk
2 cups butter, firm, not not ice cold


When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped.

Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl.

If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla.

Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes.

While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper.

Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together.

Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour.

Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling.

After the final folding, chill dough at least 3 hours before shaping and baking.

Nutrition Facts
Amount Per Serving: Calories 330 - Calories from Fat 296
Percent Total Calories From: Fat 90%, Protein 4%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 139mg, Sodium 536mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 1270 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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DEDE'S BUTTERMILK BREAD

12 servings

7/8 cup buttermilk, or 3 tbl. dry buttermilk powder & 7/8 cup water
(For Welbilt/Dak machines, add 1 T more buttermilk)
2 cups bread flour
1 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons honey
1/4 teaspoon baking soda
1 1/2 teaspoons Red Star active dry yeast


* Prodigy "research" has shown that if using powdered buttermilk we should omit the baking soda.

Place all ingredients in bread pan, select Light Crust setting, and press Start.

Nutrition Facts
Amount Per Serving: Calories 108 - Calories from Fat 13
Percent Total Calories From: Fat 12%, Protein 13%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 3mg, Sodium 240mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 42 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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DEVONSHIRE SPLITS

8 servings

1/2 pound Stong white bread flour
1 teaspoon easy-blend yeast
1/2 teaspoon salt
1 tablespoon sugar
1 ounce melted butter
1/4 pint milk, warmed
TO FINISH
sugar, icing
clotted cream
good jam


Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place.

Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes.

Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns.

Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 33
Percent Total Calories From: Fat 22%, Protein 9%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 183mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 129 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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DUTCH BABY PANCAKES

2 servings

BATTER
3/4 cup milk
1/2 cup unbleached all-purpose flour
2 eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
TOPPING
1 tablespoon confectioners' sugar
1 1/2 cups peaches, thinly sliced, (or nectarines, strawberries, raspberries, blueberries)



PREHEAT OVEN TO 450F 15 minutes before baking, with the rack in the center of the oven. Have a 10-inch glass pie plate or cast iron skillet ready. Mix the milk, flour, eggs, sugar and vanilla until smooth, in a food processor, blender or with a whisk. The batter can be made a day ahead and refrigerated. Put the butter in the pie plate or skillet and place in the hot oven until the butter is melted. Brush the butter up the sides and onto the rim of the pan so the entire inside surface is well coated. Slowly pour the batter into the pie plate or skillet and bake for 20 minutes. Reduce the oven to 350F and continue baking until the pancake is well browned and cooked in the center, 8 to 10 minutes longer. Remove from the oven and sift confectioners' sugar over the top. Serve immediately, with fruit spooned into the center or with lemon wedges.

Nutrition Facts
Amount Per Serving: Calories 511 - Calories from Fat 232
Percent Total Calories From: Fat 45%, Protein 11%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 14g, Cholesterol 272mg, Sodium 111mg, Total Carbohydrate 56g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 1767 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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EAST TEXAS CORN BREAD

8 servings

1 cup yellow corn meal
1/2 teaspoon baking soda
1/3 cup flour
1 egg
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon salt
4 tablespoons rendered bacon fat


Preheat oven to 400 degrees F. Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added.

In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximately 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 74
Percent Total Calories From: Fat 45%, Protein 9%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 34mg, Sodium 491mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 121 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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EASTER BUNNY BREADS

8 servings

2 packages quick-rise yeast
1/2 cup sugar
1 1/2 teaspoons salt
4 1/2 cups flour
6 tablespoons margarine
2 large eggs
8 milk chocolate, kisses
1 tablespoon confectioners' sugar


About 2 hours before serving or early in the day. In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees).

With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour.

Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes.

Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off 3/4-indh piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more.

Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies' necks.

Nutrition Facts
Amount Per Serving: Calories 410 - Calories from Fat 98
Percent Total Calories From: Fat 24%, Protein 9%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 53mg, Sodium 556mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 434 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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EASY PARKER HOUSE ROLLS

12 servings

1 1/4 cups milk, scalded
2 teaspoons butter or margarine
2 packages active dry yeast
1/4 cup Lukewarm water+, 110 deg. f.
2 teaspoons butter or margarine, melted
3 teaspoons sugar
3/4 teaspoon salt
2 teaspoons active dry yeast, bulk
4 1/2 cups unbleached flour


Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them.

Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 23
Percent Total Calories From: Fat 12%, Protein 12%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 7mg, Sodium 172mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 81 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ETHIOPIAN AMBASHA

16 servings

1 tablespoon active dry yeast
1/4 cup warm water
2 tablespoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon white pepper
1 teaspoon ground fenugreek
2 teaspoons salt
1/3 cup vegetable oil
1 1/4 cups lukewarm water
5 cups unbleached flour
1 tablespoon cayenne
2 tablespoons oil
1/4 teaspoon ground ginger
1 pinch ground cloves
1/8 teaspoon cinnamon


Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual)

Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour.

Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping. Yield: 1 16-inch loaf.

Nutrition Facts
Amount Per Serving: Calories 200 - Calories from Fat 61
Percent Total Calories From: Fat 30%, Protein 8%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 293mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 139 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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FESTIVE CRANBERRY LOAF

4 servings

2 cups unbleached flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 each egg, lg, beaten
1 teaspoon orange rind, grated
1/4 cup walnuts, chopped
1 cup sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup orange juice, fresh
1 cup cranberry, coarsely chop
1 teaspoon unbleached flour


Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing.

Nutrition Facts
Amount Per Serving: Calories 659 - Calories from Fat 188
Percent Total Calories From: Fat 29%, Protein 6%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 53mg, Sodium 834mg, Total Carbohydrate 108g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 141 units, Vitamin C 20 units, Calcium 0 units, Iron 1 units


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FINNISH BREAD

12 servings

1 1/8 cups butter
1/2 cup sugar
3 1/2 cups flour


Mix well and let stand in cold place for 1 hour. Roll into strips about 2/3-inch in diameter and cut into small pieces. Brush with egg and sprinkle with sugar and chopped nuts. Bake in a moderate oven (350) till golden brown.

Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 159
Percent Total Calories From: Fat 50%, Protein 5%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 47mg, Sodium 177mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 651 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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FOCACCIA

8 servings

2 cups tepid water
2 packages quick yeast
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
5 1/2 cups flour
1 teaspoon salt


Make a sponge with all ingredients using only half of the flour. Mix on low for 10 min.Knead in remaining flour. Allow to rise twice and press onto ungreased cookie sheet. Brush top with Olive Oil. Top with chopped garlic. Sprinkle with Rosemary and coarse salt. Let rise again. Bake 375 degrees for 30 min.

Nutrition Facts
Amount Per Serving: Calories 516 - Calories from Fat 200
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 3g, Cholesterol 0mg, Sodium 293mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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FOOD PROCESSOR WALNUT BREAD

1 servings

1 package active dry yeast
1/4 cup light brown sugar, packed
1 cup warm water, (105F-to-115F)
3 cups bread flour
1/2 cup whole wheat flour
1 teaspoon salt
3 tablespoons vegetable oil, walnut
1 1/2 cups walnut pieces, toasted
FOR GLAZE, COMBINE
1 egg, frothed with fork
1/2 teaspoon salt


STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5 minutes. Put both flours, salt and oil into food processor work bowl fitted with metal blade. Turn processor on to combine mixture. With processor 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 too dry and crumbly, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, process dough until well kneaded, uniformly supple and elastic, about 40 seconds. Add walnut pieces and process for 10 seconds. Remove blade. Then remove dough from bowl and press all loose walnuts into it. 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 baking sheet. Punch dough down and shape into smooth ball. Place round side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. 15 minutes before baking, preheat oven to 400F, with rack in center of oven. When loaf has doubled, slash loaf for surface design. Lightly brush with glaze. Bake until loaf is deeply browned and sounds hollow when rapped on the bottom, about 35 minutes. Immediately remove from pan to cool on rack.

NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in 350F oven until fragrant and toasted, 8-to-10 minutes, watching carefully to avoid burning) Makes 1 Loaf

Nutrition Facts
Amount Per Serving: Calories 3484 - Calories from Fat 1488
Percent Total Calories From: Fat 43%, Protein 11%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 165g, Saturated Fat 18g, Cholesterol 213mg, Sodium 3593mg, Total Carbohydrate 407g, Dietary Fiber 11g, Sugars 0g, Protein 92g, Vitamin A 541 units, Vitamin C 6 units, Calcium 0 units, Iron 28 units


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FRANCES COOK'S BREAD & ROLLS

24 servings

3/4 cup milk
1 each fresh cake yeast
1/4 cup sugar
3 tablespoons shortening
1 teaspoon salt
1 each egg
3 1/2 cups flour
1/4 cup lukewarm water


Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.

Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 22
Percent Total Calories From: Fat 22%, Protein 10%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 10mg, Sodium 104mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 23 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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FRENCH BREAD

1 servings

3 cups unbleached white flour
1 1/2 teaspoons salt
3 tablespoons wheat germ
1 tablespoon dry yeast
1 cup warm water


In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast & the water & set aside till the yeast starts to work.

Make a well in the centre of the dry ingredients & pour in the yeast & water. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough.

Flour a board & turn out the dough. Turn the bread so that is coated on all sides. Knead thoroughly.

Fold dough in half & roll out into a narrow shape about 12 inches long. Set on an oiled pan & allow to rise till it is doubled in size.

Preheat oven to 375F & bake for 45 minutes.

Nutrition Facts
Amount Per Serving: Calories 76 - Calories from Fat 17
Percent Total Calories From: Fat 22%, Protein 25%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3491mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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FRENCH SOURDOUGH BREAD

15 servings

1 package yeast, (or 1 1/2 tsp)
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon cornmeal
1 tablespoon gluten
1/4 teaspoon baking soda
1/2 cup sourdough starter
2 teaspoons olive oil, or butter
1 cup warm water


Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel.

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 11
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 178mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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FRENCH TOAST CHEDDAR SANDWICHES

4 servings

2 each eggs, Lg
1/2 teaspoon salt
1 mustard, Prepared
3 tablespoons butter
1/3 cup milk chocolate, or light cream
8 each white bread, Slices
4 each cheddar cheese, Thick,Slices



Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 354 - Calories from Fat 164
Percent Total Calories From: Fat 46%, Protein 11%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 135mg, Sodium 721mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 533 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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FRIAR'S ZUCCHINI BREAD

16 servings

3 each eggs
1 cup oil
2 cups flour
1/4 teaspoon baking powder
2 cups brown sugar, or white
2 cups zucchini, peeled and grated
1 teaspoon salt
3 teaspoons cinnamon
3 teaspoons vanilla


Beat eggs, oil, sugar and zucchini. Sift dry ingredients together and add to mixture. Add vanilla. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour. Test tops by touching with one finger before removing from oven. Freezes excellent.

Nutrition Facts
Amount Per Serving: Calories 256 - Calories from Fat 133
Percent Total Calories From: Fat 52%, Protein 5%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 1g, Cholesterol 40mg, Sodium 168mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 117 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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FRUIT AND NUT GINGER BREAD FROM MARY KILLEN

1 servings

12 ounces flour
6 ounces margarine
6 ounces soft brown sugar
6 ounces raisins, (sultanas)
2 ounces chopped almonds
4 tablespoons Treacle molasses
2 tablespoons buttermilk
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 eggs


1. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes.

Nutrition Facts
Amount Per Serving: Calories 4395 - Calories from Fat 1633
Percent Total Calories From: Fat 37%, Protein 6%, Carbohydrate 57%
Totals and Percent Daily Values (2000 calories): Fat 181g, Saturated Fat 30g, Cholesterol 426mg, Sodium 2751mg, Total Carbohydrate 623g, Dietary Fiber 5g, Sugars 0g, Protein 67g, Vitamin A 6302 units, Vitamin C 7 units, Calcium 0 units, Iron 31 units


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FRUIT LOAF

1 servings

1/4 cup red & green cherry
1/4 cup nuts
1/4 cup peels, mixed
1 3/4 cups flour, sifted
2 teaspoons baking powder
1/2 cup sugar, white
2 eggs
1/3 cup milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
6 tablespoons shortening, melted


Approx. Cook Time: :40 Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat eggs till light and fluffy. Add in milk, vanilla, almond extract and shortening. Add fruit to flour and mix well. Make hole in dry ingredients and egg mixture. Bake in greased loaf pan, lined with wax paper 35 minutes at 350F.

Nutrition Facts
Amount Per Serving: Calories 2395 - Calories from Fat 1062
Percent Total Calories From: Fat 44%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 118g, Saturated Fat 21g, Cholesterol 436mg, Sodium 875mg, Total Carbohydrate 289g, Dietary Fiber 1g, Sugars 0g, Protein 44g, Vitamin A 821 units, Vitamin C 3 units, Calcium 0 units, Iron 6 units


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GARLIC CROUTONS WITH THYME

1 servings

2 garlic, halved
2 tablespoons unsalted butter
1/2 teaspoon dried, crumbled thyme
2 cups white bread, 1/2 inch cubes


Rub a small heavy skillet with the cut side of the garlic and in it cook the garlic in the butter over moderately low heat, stirring, for 5 minutes, or until it is golden. Discard the garlic, add the bread cubes and the thyme, and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about a cup.

Nutrition Facts
Amount Per Serving: Calories 851 - Calories from Fat 287
Percent Total Calories From: Fat 34%, Protein 10%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 16g, Cholesterol 70mg, Sodium 1388mg, Total Carbohydrate 119g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 895 units, Vitamin C 2 units, Calcium 0 units, Iron 8 units


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GARLIC WHEAT BREAD

4 servings

2 cups whole wheat bread
5 cloves garlic, crushed
1 teaspoon carom seeds, *
salt
1/2 cup vegetable oil
1 cup warm water
1/4 cup flour, for dusting


In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes.

Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked.

Nutrition Facts
Amount Per Serving: Calories 428 - Calories from Fat 264
Percent Total Calories From: Fat 62%, Protein 6%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 3g, Cholesterol 2mg, Sodium 493mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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GARLIC-CHEESE BREAD

6 servings

1 loaf Italian bread, or French bread (long)
1/2 cup unsalted butter, softened
2 garlic cloves, peeled & crushed
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon marjoram, crumbled
1/2 teaspoon basil, crumbled
1/4 teaspoon freshly ground black pepper



PREHEAT THE OVEN TO 350F. Using a sharp, serrated knife, cut the bread down to--but not through--the bottom crust, making slices about 1-inch thick. Cream the butter with the garlic, cheese, marjoram, basil and pepper. Spread both sides of each slice of bread with the mixture. Wrap the bread in a large square of heavy-duty aluminum foil and bake it for 45 minutes. Unwrap the bread and serve while very hot.

Nutrition Facts
Amount Per Serving: Calories 162 - Calories from Fat 144
Percent Total Calories From: Fat 89%, Protein 4%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 43mg, Sodium 65mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 599 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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GOLDEN CHEDDAR CORN BREAD

6 servings

1 cup corn meal, white, if possible
1 tablespoon baking powder
10 ounces sharp cheddar cheese, shredded
1/4 cup butter, melted
1 cup unbleached flour
1 1/2 teaspoons salt
1 cup milk
1 each large beaten egg


Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot.

Nutrition Facts
Amount Per Serving: Calories 456 - Calories from Fat 235
Percent Total Calories From: Fat 52%, Protein 16%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 16g, Cholesterol 111mg, Sodium 1160mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 990 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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GOLDEN RAISIN LOAVES

10 servings

2 cups whole wheat flour, stirred
2 packages active dry yeast, or
1 teaspoon salt
3/4 cup water
1/2 cup buttermilk
1 1/2 cups golden raisins
1 vegetable oil
2 cups confectioners' sugar
2 1/2 teaspoons milk
1/4 cup sugar
2 teaspoons bulk active dry yeast
2 teaspoons ground cinnamon
1/3 cup butter or margarine
2 lg eggs
2 1/2 cups sifted unbleached flour
VANILLA FROSTING
1/4 teaspoon vanilla


NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth.

Nutrition Facts
Amount Per Serving: Calories 487 - Calories from Fat 86
Percent Total Calories From: Fat 18%, Protein 8%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 60mg, Sodium 327mg, Total Carbohydrate 91g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 304 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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GOLDEN SPOON BREAD

6 servings

10 ounces grated sharp cheddar cheese
4 Lg egg yolks
1/4 cup butter
1/2 teaspoon salt
2 cups milk
1 cup Yellow corn meal
1 teaspoon sugar
4 lg egg whites


Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey.

Nutrition Facts
Amount Per Serving: Calories 444 - Calories from Fat 268
Percent Total Calories From: Fat 60%, Protein 19%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 18g, Cholesterol 218mg, Sodium 647mg, Total Carbohydrate 23g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1197 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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GOURMET'S POPOVERS

6 servings

1 cup flour
1/2 teaspoon salt
2 eggs
1 cup milk
unsalted butter


Into a bowl, sift together the flour and the salt. In a small bowl, whisk together the eggs and milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth.

In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush with melted butter and fill them half full with the batter. Bake in the middle of the oven for 20 minutes. Reduce heat to 375f and bake for 20 minutes more or until they are golden brown and crisp. Makes 6 popovers.

Nutrition Facts
Amount Per Serving: Calories 140 - Calories from Fat 46
Percent Total Calories From: Fat 33%, Protein 16%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 81mg, Sodium 235mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 229 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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GRAND CHAMPION PUMPKIN BREAD

10 servings

3 1/3 cups sifted unbleached flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup cooking oil
2 cups pumpkin, canned, mashed (1 can)
2/3 cup chopped dates
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
2 2/3 cups sugar
4 each lg eggs
2/3 cup water


Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks.

Nutrition Facts
Amount Per Serving: Calories 560 - Calories from Fat 154
Percent Total Calories From: Fat 28%, Protein 5%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 2g, Cholesterol 85mg, Sodium 575mg, Total Carbohydrate 94g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 135 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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GRANDMA'S CURRENT POUND CAKE

12 servings

1 1/2 cups currants
1 pound margarine or butter
2 cups sugar
1 teaspoon mace
9 eggs, separated
4 1/4 cups sifted all-purpose flour
1 teaspoon lemon extract
1 teaspoon vanilla


Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350F for 1 hour and 25 minutes.

Test for doneness by inserting a toothpick in center.

Nutrition Facts
Amount Per Serving: Calories 633 - Calories from Fat 313
Percent Total Calories From: Fat 49%, Protein 6%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 6g, Cholesterol 159mg, Sodium 406mg, Total Carbohydrate 70g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 1524 units, Vitamin C 25 units, Calcium 0 units, Iron 1 units


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GRANDMAS STICKY ROLLS

12 servings

3 cups bread flour
1/4 cup sugar
6 tablespoons butter
1 teaspoon salt
3 tablespoons powdered buttermilk
7/8 cup water
2 teaspoons active dry yeast
1 1/2 teaspoons quick rising yeast
1 1/2 teaspoons cardomon, or dash or 2 of nutmeg


Make on dough cycle. There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brown. For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and water

Nutrition Facts
Amount Per Serving: Calories 192 - Calories from Fat 57
Percent Total Calories From: Fat 30%, Protein 9%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 257mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 218 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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GRANDMOTHER'S DOUGHNUTS

1 servings

6 3/4 cups flour
1 1/2 each salt
2 each baking powder
1 1/2 each baking soda
1 1/2 each nutmeg
3 each oil
1 1/2 cups mashed potatoes
1 1/2 cups sour milk


Sift flour, salt, baking powder, soda and nutmeg together. Beat eggs until light, adding sugar gradually. Add oil, potatoes and milk. Mix well. Stir in flour mixture. Chill dough for about 1 hour. Turn dough onto lightly floured > board. Roll thin. Cut with doughnut cutter. Fry in hot deep fat until golden brown. Drain on paper towels.

Nutrition Facts
Amount Per Serving: Calories 3841 - Calories from Fat 556
Percent Total Calories From: Fat 14%, Protein 11%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 12g, Cholesterol 50mg, Sodium 2569mg, Total Carbohydrate 716g, Dietary Fiber 4g, Sugars 0g, Protein 105g, Vitamin A 466 units, Vitamin C 37 units, Calcium 0 units, Iron 13 units


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GRASMERE GINGERBREAD

18 servings

1 pound fine oatmeal
1/2 teaspoon baking powder
4 teaspoons ground ginger
1 pinch allspice
1/2 pound pale muscovado sugar
1/2 pound butter
2 tablespoons Golden syrup


Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don't make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories.

Nutrition Facts
Amount Per Serving: Calories 249 - Calories from Fat 107
Percent Total Calories From: Fat 43%, Protein 7%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 28mg, Sodium 115mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 413 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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HEARTHSIDE CHEDDAR BREAD

4 servings

2 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1 1/2 cups cooking, * apples
3/4 cup chopped walnuts or pecans
1/2 cup sugar
1 teaspoon salt
3/4 cup milk
2 Lg eggs
2 cups sharp cheddar cheese, shredded



* Apples should be the cooking type (sour not sweet eating apples)

Nutrition Facts
Amount Per Serving: Calories 977 - Calories from Fat 461
Percent Total Calories From: Fat 47%, Protein 12%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 17g, Cholesterol 172mg, Sodium 1165mg, Total Carbohydrate 99g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 866 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units


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HEARTY GARLIC BREAD

1 servings

1 tablespoon dry yeast
1 cup warm water
3 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon sugar
3 cups unbleached white flour
12 cloves garlic, pressed


In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together.

Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place.

Preheat oven to 375F & bake for 45 to 55 minutes.

Nutrition Facts
Amount Per Serving: Calories 434 - Calories from Fat 370
Percent Total Calories From: Fat 85%, Protein 2%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 5g, Cholesterol 0mg, Sodium 2332mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


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HERB BREAD

1 servings

1 tablespoon dry yeast
1/2 cup warm water
1 3/4 cups unbleached white flour
1 pinch oregano
2 pinches parsley
3 pinches chives
2 tablespoons vegetable oil
1/4 teaspoon sugar
1 teaspoon salt


In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes.

Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time.

Place dough in a 3 3/4"X7 1/2"X2" aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out.

Nutrition Facts
Amount Per Serving: Calories 263 - Calories from Fat 248
Percent Total Calories From: Fat 94%, Protein 1%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 3g, Cholesterol 0mg, Sodium 2330mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 490 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units


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HERB CROUTONS

1 servings

1 cup bread, cubes (1/2")
2 tablespoons butter
dash herb seasoning
dash season-all
dash garlic salt



HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles.

Makes 1 cup.

Nutrition Facts
Amount Per Serving: Calories 494 - Calories from Fat 235
Percent Total Calories From: Fat 47%, Protein 8%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 65mg, Sodium 825mg, Total Carbohydrate 56g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 873 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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HERBED FOCACCIA

8 servings

1 package dry yeast
1 teaspoon sugar
1 cup warm water, (105-115F)
2 1/3 cups bread flour
1/3 cup cornmeal
1 1/4 teaspoons salt
1/2 cup light-tasting olive oil
2 garlic cloves, minced
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
kosher salt
1 tablespoon fresh chives, snipped
1 tablespoon fresh parsley, minced
1 tablespoon crushed red pepper flakes


A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese.

PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch rounds.

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 147
Percent Total Calories From: Fat 47%, Protein 7%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 513mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 589 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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HIGHLAND OATCAKES

4 servings

8 ounces oatmeal
1 teaspoon salt
1/2 ounce lard, or drippings
3 tablespoons hot (or more) water



Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles.

Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own.

Nutrition Facts
Amount Per Serving: Calories 253 - Calories from Fat 64
Percent Total Calories From: Fat 25%, Protein 14%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 3mg, Sodium 584mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 57 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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HOBO BREAD

3 servings

2 cups raisins
2 cups boiling water
4 teaspoons baking soda
1 cup sugar
1/2 teaspoon salt
1/4 cup vegetable oil
3 cups flour, to stiffen


1. Put raisins in a large pot, with tight fitting cover. Pour in boiling water to cover, and stir in baking soda. Cover tightly and let stand overnight. 2. Prepare 3 (1 pound) coffee cans by oiling and coating each with flour. 3. Combine flour, sugar and salt. Add oil and flour mixture, one cup at a time to raisins, stirring well after each addition. Fill prepared cans 1/2 full with batter. 4. Bake in a preheated 350F oven about 70 minutes,or until done. Remove from oven and let stand 5-10 minutes. Run a knife around edge to loosen loaf and shake out.

Makes 3 loaves.

Nutrition Facts
Amount Per Serving: Calories 1218 - Calories from Fat 179
Percent Total Calories From: Fat 15%, Protein 5%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1498mg, Total Carbohydrate 243g, Dietary Fiber 2g, Sugars 0g, Protein 16g, Vitamin A 8 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


This page last updated on 28 May 2001.
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