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Recipes

RcpCardHONEY ALMOND WHOLE WHEAT BREAD
RcpCardHONEY BUTTERMILK BREAD
RcpCardHOT CROSS BUNS
RcpCardHOT ONION SQUARES
RcpCardIRISH HERB SCONES
RcpCardIRON RICH QUICK BREAD
RcpCardKILLER BREAD
RcpCardKOLACHES
RcpCardKOLACHKY
RcpCardLARGE GARLIC CROUTONS
RcpCardLAVASH (ARMENIAN CRACKER BREAD)
RcpCardLEFSE
RcpCardLINCOLNSHIRE PLUM BREAD
RcpCardLISA'S KRAUT RYE BREAD
RcpCardLITTLE CHEDDAR BISCUITS
RcpCardMAMA'S CHERRY NUT BREAD
RcpCardMANDEL BREAD
RcpCardMARIANNE'S KOLACHKIES
RcpCardMEDIUM WHITE BREAD
RcpCardMICROWAVE WAFFLES DIVAN
RcpCardMINIATURE FRENCH BREAKFAST PUFFS
RcpCardMOLASSES AND GINGER SCONES
RcpCardMORE FILLINGS FOR TASSIES
RcpCardMUFFULETTA BREAD
RcpCardNEVER FAIL WHOLEWHEAT BREAD
RcpCardNIFTY HAMBURGERS ON A BUN
RcpCardNO KNEAD DILL BREAD
RcpCardNO KNEAD ITALIAN WHOLE WHEAT BREAD
RcpCardNO-KNEAD CHEDDAR ROLLS
RcpCardNORA MILL BUTTERMILK CORN BREAD
RcpCardNORA MILL WHOLE WHEAT BISCUITS
RcpCardNORWEGIAN LEFSER
RcpCardOATMEAL BREAD
RcpCardOLD FASHIONED LEMON BREAD
RcpCardONION BREAD
RcpCardONION FOCACCIA
RcpCardONION RYE BREAD
RcpCardORANGE FRENCH TOAST
RcpCardORANGE PEANUT BUTTER BREAD
RcpCardOYSTER STUFFING
RcpCardPANCAKES
RcpCardPANHANDLE CORNBREAD
RcpCardPARKER HOUSE ROLLS
RcpCardPARMESAN BISCUITS
RcpCardPARMESAN CHIVE PIZZELLES
RcpCardPARSLEY CROUTONS
RcpCardPEASANT BLACK BREAD
RcpCardPECAN CINNAMON BUNS
RcpCardPITA BREAD I
RcpCardPITA BREAD II
RcpCardPOLKA DOT QUICK BREAD
RcpCardPUMPERNICKEL BREAD
RcpCardPUMPKIN BREAD
RcpCardQUICK CHEDDAR BREAD
RcpCardQUICK GARLIC BREAD

Any Comments?  E-mail me.

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HONEY ALMOND WHOLE WHEAT BREAD

1 servings

1 cup whole blanched almonds
2 envelopes active dry yeast
1 cup warm water, (80-85 degrees)
1/4 cup packed brown sugar
1/3 cup honey
2 beaten eggs
1 teaspoon salt
1/2 cup melted butter
2 teaspoons orange rind, grated
1/2 cup buttermilk, or sour milk
2 cups whole wheat flour, unsifted
2 1/2 cups unbleached white flour, unsifted
brown sugar filling





Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in cake form) or packets and add into warm water and stir until dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange rind and buttermilk (or sour milk). Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture. Let this very soft dough rest for 10 minutes.

Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender.

Place dough in greased bowl. Cover with plastic wrap and let rise in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off oven with the light on is a good place.)

Turn dough onto floured board again; gently pat into a 12x10 inch rectangle. Sprinkle Brown sugar filling over dough and roll up from the 10 inch side. Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet. Brush with melted butter.

Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long. Fasten with paper clips into a ring and set ring around the dough. Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown.

Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze separately, if you like.

Nutrition Facts
Amount Per Serving: Calories 3327 - Calories from Fat 1639
Percent Total Calories From: Fat 49%, Protein 10%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 182g, Saturated Fat 69g, Cholesterol 678mg, Sodium 3568mg, Total Carbohydrate 338g, Dietary Fiber 9g, Sugars 0g, Protein 84g, Vitamin A 4165 units, Vitamin C 9 units, Calcium 0 units, Iron 20 units


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HONEY BUTTERMILK BREAD

16 servings

1 package yeast
3 cups flour
1 1/2 teaspoons salt
3/4 cup buttermilk
1 tablespoon margarine
3 tablespoons honey
1/2 cup water



Calories per serving: 128 Fat grams per serving: 1.8 Put all ingredients in B/M. Push the button and enjoy.

NOTE: We use Saco buttermilk powder and adjust the water accordingly.

ROLLS: These our one of our favorite rolls. We let the machine do the work through the MANUAL method (or DOUGH cycle). Then kneed again adding some flour if the dough is sticky. shape into rolls and allow to rise until doubled in bulk. I usually do this on top of the dryer when it is in use. Then I bake at 375 degrees until lightly browned. Sometimes I use an egg wash and sprinkle with seeds of our choice; sesame or caraway. ~--------- Recipe via Meal-Master (tm) v7.00 (*P)

Nutrition Facts
Amount Per Serving: Calories 109 - Calories from Fat 9
Percent Total Calories From: Fat 9%, Protein 11%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 239mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 33 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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HOT CROSS BUNS

1 servings

2 tablespoons dry yeast
3/4 cup warm water
1/2 cup vegetable oil
1 teaspoon salt
1/4 cup white sugar
2 tablespoons white vinegar
1 teaspoon baking powder
1 teaspoon cinnamon
3 1/2 cups unbleached white flour
1/2 cup flour tortilla, for kneading
2/3 cup currants


Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants & flour. Mix well. Add 1 1/2 c flour & mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl & knead, adding more flour as necessary. Knead for a few minutes until the dough is pliable. Return to mixing bowl, cover with a damp cloth & set aside until it has doubled.

Punch dough down, turn out onto a floured board, cover & let rest for 10 minutes. Divide the dough into 18 pieces. Roll into a ball & place on a greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish, using a sharp knife, cut out a cross in the top of each bun. Cover with a damp cloth & let rise till doubled.

Heat oven to 375F. Lightly brush the top of each bun with vegetable oil & bake for 12 to 15 minutes or until golden. Cool on wire racks.

Nutrition Facts
Amount Per Serving: Calories 1266 - Calories from Fat 987
Percent Total Calories From: Fat 78%, Protein 1%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 110g, Saturated Fat 13g, Cholesterol 0mg, Sodium 2682mg, Total Carbohydrate 68g, Dietary Fiber 3g, Sugars 0g, Protein 2g, Vitamin A 181 units, Vitamin C 136 units, Calcium 0 units, Iron 3 units


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HOT ONION SQUARES

6 servings

2 cups onions, very thinly sliced
7 tablespoons lard
cayenne pepper, to taste
2 cups bread flour
1 tablespoon baking powder
3/4 teaspoon salt
2/3 cup milk
1 egg
3/4 cup sour cream


In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture.

Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture.

In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly.

Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot.

Nutrition Facts
Amount Per Serving: Calories 413 - Calories from Fat 214
Percent Total Calories From: Fat 52%, Protein 9%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 9g, Cholesterol 65mg, Sodium 504mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 291 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units


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IRISH HERB SCONES

4 servings

1/2 pound mealy potato
4 tablespoons flour
1/4 teaspoon salt
4 tablespoons oil
2 tablespoons chopped parsley
1/2 teaspoon dried dill
1/4 teaspoon savory
1/4 teaspoon marjoram
1/4 teaspoon powdered sage
oil, for frying


Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.

Nutrition Facts
Amount Per Serving: Calories 245 - Calories from Fat 155
Percent Total Calories From: Fat 63%, Protein 4%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 1g, Cholesterol 0mg, Sodium 153mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 152 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units


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IRON RICH QUICK BREAD

1 servings

2 cups whole wheat flour
2 tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup oats
1/2 cup brown sugar
1/4 cup oil
1/2 cup molasses
1 1/4 cups water
1 cup raisins


Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended.

Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes.

Nutrition Facts
Amount Per Serving: Calories 2839 - Calories from Fat 595
Percent Total Calories From: Fat 21%, Protein 8%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 66g, Saturated Fat 5g, Cholesterol 0mg, Sodium 4057mg, Total Carbohydrate 507g, Dietary Fiber 8g, Sugars 0g, Protein 54g, Vitamin A 94 units, Vitamin C 5 units, Calcium 0 units, Iron 45 units


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KILLER BREAD

8 servings

1 each 10" round sour dough bread
1 each butter
1 each mayonnaise
1 each Parmesan cheese
1 pint dried basil
1 pint dried oregano
1 pint onion, minced
1 pint parsley, minced
3 pints cajun seasoning
3 cloves garlic, minced


Slice loaf in half horizontally. Butter cut sides of both halves and toast under broiler until lightly browned. Mix the remaining ingredients and spread over both halves, using the entire mixture. Bake a

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 86
Percent Total Calories From: Fat 23%, Protein 12%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 6mg, Sodium 124mg, Total Carbohydrate 60g, Dietary Fiber 12g, Sugars 0g, Protein 12g, Vitamin A 5339 units, Vitamin C 25 units, Calcium 0 units, Iron 36 units


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KOLACHES

24 servings

4 1/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
3/4 cup butter
1/2 cup sugar
1/2 teaspoon salt
4 each egg yolks
1 teaspoon lemon peel, finely shredded
2 tablespoons butter, melted or milk
1 each powdered sugar
Apricot Filling:
1 cup dried, snipped apricot
1/4 cup sugar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir the 1 cup milk, the 3/4 cup butter, sugar and salt just till warm (120F) and butter almost melts. Add to the flour mixture. Then add the egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. using a wooden spoon, stir in the lemon peel and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. cover and let rise in a warm place till double (1 to 1 1/2 hours). Meanwhile, prepare filling. Set aside to cool. Punch down dough. Turn the dough out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. grease baking sheets. Shape each half of dough into 12 balls, pulling the edgesunder to make a smooth top. Place the balls 3 inches apart on the baking sheets. flatten each ball to 2 1/2 inches in diameter. Cover; let rise till NEARLY double (about 35 minutes). Using your thumb or two fingers, make an indentation in the center of each dough circle. Spoon about 2 tsp filling into each indentation. Lightly brush the 2 Tbl melted butter or milk around the edges of rolls. bake in a 375 oven for 10 to 12 minutes or till rolls are golden brown. Remove rolls from baking sheets and cool on a wire rack. Lightly sift powdered sugar over the tops. APRICOT FILLING: In a small saucepan combine apricots and enough water to come 1 inch above the apricots. Bring to boiling. Reduce heat. Cover and simmer for 10 to 15 minutes or till apricots are very soft. Drain, reserving 2 Tbl cooking liquid. In a blender container or food processor bowl place apricots, reserved liquid, sugar, lemon juice, cinnamon and nutmeg. Cover and blend or process till smooth, stopping to scape down the sides as necessary. Makes 1cup.

Nutrition Facts
Amount Per Serving: Calories 186 - Calories from Fat 73
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 54mg, Sodium 124mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 448 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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KOLACHKY

6 servings

2 sticks butter, softened
8 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 egg yolk, beaten
1 1/2 cups flour
1/2 teaspoon baking powder
1 Solo filling


KOLACHKY from Solo Filling Recipe Cream butter, cream cheese, milk & sugar together. Add egg yolk. Sift together flour and bakin powder. Add to creamed mixture and blend well. Refrigerate for several hours or overnight. Turn dough out on lightly floured board and roll to 1/4" thickness. Cut with a cookie cutter and make a depression with thumb in center of each. Place 1 tsp of filling in each center. Bake at 400 F for 10-12 minutes or until golden brown.

Nutrition Facts
Amount Per Serving: Calories 299 - Calories from Fat 164
Percent Total Calories From: Fat 55%, Protein 9%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 86mg, Sodium 183mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 738 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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LARGE GARLIC CROUTONS

1 servings

1 garlic, large
1/3 cup olive oil
12 slices French bread
pinch salt


Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired.

Nutrition Facts
Amount Per Serving: Calories 1604 - Calories from Fat 825
Percent Total Calories From: Fat 51%, Protein 7%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 92g, Saturated Fat 13g, Cholesterol 9mg, Sodium 4066mg, Total Carbohydrate 167g, Dietary Fiber 1g, Sugars 0g, Protein 27g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 9 units


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LAVASH (ARMENIAN CRACKER BREAD)

8 servings

1 package dry yeast
1 1/2 cups warm water
1 teaspoon salt
2 cups all-purpose flour
2 cups whole wheat flour
toasted sesame seeds


Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place.

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 8
Percent Total Calories From: Fat 4%, Protein 14%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 293mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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LEFSE

6 servings

2 cups milk, scaled
1 tablespoon salt
1/2 cup lard
4 cups flour


Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!)

Nutrition Facts
Amount Per Serving: Calories 500 - Calories from Fat 186
Percent Total Calories From: Fat 37%, Protein 9%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 9g, Cholesterol 27mg, Sodium 1204mg, Total Carbohydrate 67g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 103 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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LINCOLNSHIRE PLUM BREAD

1 servings

1 pound Strong white bread flour
1/4 ounce easy-blend yeast
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 tablespoons sugar
1 pinch salt
2 eggs, lightly beaten
1/4 pound butter, melted
8 tablespoons milk, warm
1/2 pound prune, cut into Sultanas pieces
2 ounces currants
2 ounces Sultanas


Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room.

Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light.

Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves.

Nutrition Facts
Amount Per Serving: Calories 3540 - Calories from Fat 1040
Percent Total Calories From: Fat 29%, Protein 9%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 116g, Saturated Fat 64g, Cholesterol 690mg, Sodium 3476mg, Total Carbohydrate 544g, Dietary Fiber 8g, Sugars 0g, Protein 81g, Vitamin A 8926 units, Vitamin C 113 units, Calcium 0 units, Iron 30 units


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LISA'S KRAUT RYE BREAD

10 servings

3 cups white flour
1 cup plus 2 tbls. rye flour
1 tablespoon yeast
4 tablespoons gluten flour
4 tablespoons sugar
2 1/2 tablespoons instant nonfat dry milk
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 cup sauerkraut, put in strainer, pushing with back of spoon, to drain, chop fine
1 1/4 cups water, warmed


Put all in Bread machine according to manufacturers' instructions. Select White Bread Cycle. 1 tb of caraway may be added at the beep!

Nutrition Facts
Amount Per Serving: Calories 245 - Calories from Fat 30
Percent Total Calories From: Fat 12%, Protein 10%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 516mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 49 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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LITTLE CHEDDAR BISCUITS

8 servings

2 cups unbleached flour
1 teaspoon paprika
1 cup butter, Room Temperature
1 teaspoon Worcestershire sauce
1 teaspoon mustard, Dry
1/4 teaspoon baking powder
10 ounces Cheddar+, Sharp, Grated


Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom.

Nutrition Facts
Amount Per Serving: Calories 321 - Calories from Fat 211
Percent Total Calories From: Fat 66%, Protein 4%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 256mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1043 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MAMA'S CHERRY NUT BREAD

8 servings

3/4 cup sugar
3 cups bisquick Baking Mix
1 egg
3/4 cup walnuts, or any kind of nuts
1 cup cherry


Cut cherries in quarters. Mix all ingredients together. Bake in a greased bread pan at 350 for 1 hour.

Nutrition Facts
Amount Per Serving: Calories 490 - Calories from Fat 155
Percent Total Calories From: Fat 32%, Protein 7%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 27mg, Sodium 984mg, Total Carbohydrate 75g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 92 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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MANDEL BREAD

6 servings

3 eggs
3/4 cup sugar
1 1/4 cups flour
1/2 cup walnuts, chopped
1/4 cup coconut
5 tablespoons oil
grated lemon rind
grated orange rind


1. Beat eggs and sugar together, and add oil and rinds. 2. Add flour and fold in nuts. Let stand 10 minutes in refrigerator.

3. Divide into four parts, and rol into strips.

4. Bake at 350F for 20 minutes. Cut while warm.

Nutrition Facts
Amount Per Serving: Calories 418 - Calories from Fat 193
Percent Total Calories From: Fat 46%, Protein 7%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 3g, Cholesterol 106mg, Sodium 34mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 196 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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MARIANNE'S KOLACHKIES

12 servings

1 pound butter, softened
8 ounces cream cheese, softened
3 cups flour
1/2 teaspoon vanilla
1 beaten egg
2 Solo filling, (apricot, poppyseed, raspberry, almond, etc.)







MARIANNE'S KOLACKIES Cream butter and cream cheese together. Add egg, vanilla; then mix in the flour. Cover and chill for a few hours to overnight. Roll out on lightly floured board to 1/4" thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F until lightly golden, about 10-15 minutes (guessing here, I just do it by sight).

Nutrition Facts
Amount Per Serving: Calories 462 - Calories from Fat 342
Percent Total Calories From: Fat 74%, Protein 5%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 23g, Cholesterol 121mg, Sodium 375mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1455 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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MEDIUM WHITE BREAD

8 servings

3/4 cup water
2 cups bread flour
1 teaspoon salt
2 tablespoons sugar
1 tablespoon buttermilk, or dry milk
1 tablespoon butter, slivered
1 package yeast



Contributed to the echo by: Merrilyn Vaughan Originally from: Hitachi Breadmaker book Here is a MEDIUM white bread: Place all ingredients in bucket and press 'start'. Process 4 hours and 10 minutes. Remove from bucket. Brush with butter for softer crust. Cool. Store....or EAT!

Nutrition Facts
Amount Per Serving: Calories 150 - Calories from Fat 18
Percent Total Calories From: Fat 12%, Protein 12%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 309mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 55 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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MICROWAVE WAFFLES DIVAN

4 servings

1 3 oz. package cream cheese
1 cond. cream of chicken soup
dash pepper
1 1/2 cups cooked broccoli flowerettes
1/2 cup cubed cooked chicken
1/2 teaspoon Dried dill+


In 1 qt. casserole,microwave cream cheese on HIGH 30 seconds or until softened.Stir in soup until smooth.Add remaining ingredients. Microwave on HIGH 4 minutes;stir once during heating.Serve over waffles.Garnish with chopped tomatoes.Makes 4 servings.

Nutrition Facts
Amount Per Serving: Calories 113 - Calories from Fat 74
Percent Total Calories From: Fat 66%, Protein 26%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 37mg, Sodium 83mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 818 units, Vitamin C 31 units, Calcium 0 units, Iron 1 units


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MINIATURE FRENCH BREAKFAST PUFFS

42 servings

1/3 cup butter mix/soft shortening
1/2 cup sugar
1/4 teaspoon nutmeg
1 each egg
1/2 cup milk
1 1/2 cups sifted flour
1/3 cup melted butter
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon


Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 68 - Calories from Fat 32
Percent Total Calories From: Fat 47%, Protein 4%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 9mg, Sodium 58mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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MOLASSES AND GINGER SCONES

6 servings

1 7/8 cups whole wheat flour, or 2 cups unbleached white
2 tablespoons brown sugar, firmly packed
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon ginger
4 tablespoons butter, cut into bits
1 egg, beaten
2 tablespoons molasses
1/2 cup lowfat yogurt
1/4 cup raisins


PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt and raisins. Mix until too thick to stir. Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea. Makes 6 large heart-shaped scones.

Nutrition Facts
Amount Per Serving: Calories 278 - Calories from Fat 86
Percent Total Calories From: Fat 31%, Protein 11%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 57mg, Sodium 355mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 356 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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MORE FILLINGS FOR TASSIES

6 servings

6 1/2 tablespoons sugar
1/4 cup butter
1/4 cup lemon juice
2 eggs
1/4 to 1/2 tsp. lemon peel


I haven't made these lemon ones yet, but I scaled down a larger recipe from some cookbook to resemble the pecan tassie proportions, hoping to have enough lemon filling for a batch of tartlets. So it may or may not be enough, thought I'd let ya know.

LEMON TASSIE FILLING

In a small saucepan over low heat, cook the 1 st three until dissolved. Beat the eggs with a mixer and add the hot mix very slowly, mixing constantly. Then return mix to the saucepan and cook for about 3 minutes until it's of pudding consistency. Stir in lemon peel. Let cool to room temp. Fill each tartlet with about 2 tsps of the lemon mix. Bake at 350 F for 20-25 mins., or until golden.

The back of the tart tamper package also suggested some other fillings, like cherry or blueberry pie filling, or vanilla pudding topped afterwards with a strawberry or a few blueberries (glaze with some heated currant jelly).

Or make hors d'oeuvres by filling with your favorite quiche recipe, or ...

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 84
Percent Total Calories From: Fat 56%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 92mg, Sodium 99mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 397 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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MUFFULETTA BREAD

20 servings

1 cup warm water, (110)F
1 tablespoon sugar
1 tablespoon active dry yeast
3 cups bread flour
1 1/2 teaspoons salt
2 tablespoons vegetable shortening
1 each sesame seeds

I In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in centre of oven. Preheat oven to 425F. Remove plastic wrap. Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. makes 1 loaf.

Nutrition Facts
Amount Per Serving: Calories 87 - Calories from Fat 15
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 175mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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NEVER FAIL WHOLEWHEAT BREAD

24 servings

13 cups whole wheat flour
1/4 cup molasses
3 tablespoons salt
3 tablespoons vegetable oil
2 tablespoons dry yeast
2 teaspoons sugar
3 1/2 cups lukewarm water


Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky. Turn out onto lightly floured board & knead for 15 minutes. Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled.

Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1 hour.

Nutrition Facts
Amount Per Serving: Calories 260 - Calories from Fat 26
Percent Total Calories From: Fat 10%, Protein 14%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 879mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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NIFTY HAMBURGERS ON A BUN

4 servings

8 each hamburger buns, *
1 pound lean ground beef
1 teaspoon salt
1 prepared mustard
1 ketchup
1/4 cup chopped (1 small) onion
1/4 teaspoon pepper


* Hamburger buns should be the small ones or use 6 slices of bread. Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes.

Nutrition Facts
Amount Per Serving: Calories 482 - Calories from Fat 192
Percent Total Calories From: Fat 40%, Protein 24%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 8g, Cholesterol 84mg, Sodium 1063mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 3 units, Vitamin C 1 units, Calcium 0 units, Iron 4 units


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NO KNEAD DILL BREAD

6 servings

1 package fast-rising yeast
1 pinch sugar
1 pinch thyme
1/4 cup warm water
1 cup small curd cottage cheese
1 1/2 tablespoons butter
2 tablespoons honey
2 tablespoons dill weed
1/4 teaspoon salt
1 beaten egg
2 1/2 cups all-purpose flour


Sprinkle yeast, sugar and thyme in large mixing bowl, add warm water and stir to dissolve yeast. Put aside in a warm spot. Meanwhile, heat cottage cheese, 1 Tablespoon butter and honey ion saucepan over medium heat until mixture is lukewarm and butter melts. remove from heat and stir in dill weed, baking soda and salt. stir well. Check temp it should not exceed 115 degrees scrape cottage cheese mixture into yeast mixture, add beaten egg and stir. Add 2 cups flour and stir slowly add enough of the remaing flour to produce a soft ball of dough that is not sticky. Gather dough together with your hands to form a ball. Soak a cloth in hot water ring it out place it over the bowl and place bowl in a warm spot for 30 minutes. Grease loaf pan stir down dough and scrape into prepared pan. let rise in a warm place for 30 more minutes. bake 350 for 20 minutes Brush with melted butter for shiny crust. FROM CAROL CUTLER

Nutrition Facts
Amount Per Serving: Calories 293 - Calories from Fat 53
Percent Total Calories From: Fat 18%, Protein 16%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 48mg, Sodium 283mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 227 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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NO KNEAD ITALIAN WHOLE WHEAT BREAD

12 servings

1 tablespoon dry yeast
1 cup warm water
1 teaspoon salt
2 tablespoons vegetable oil
3 cups whole wheat flour
cornmeal


In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed.

Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 26
Percent Total Calories From: Fat 20%, Protein 13%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 195mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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NO-KNEAD CHEDDAR ROLLS

8 servings

1 1/2 cups unbleached flour, Unsifted
1 tablespoon active dry yeast, Bulk
1 teaspoon salt
1/2 cup water
1 cup unbleached flour, Unsifted
1/4 cup butter
1 tablespoon milk
1 package active dry yeast, or 3 tbl. sugar
3/4 cup milk
3 tablespoons butter
1 cup grated sharp cheddar cheese
1 lg. egg yolk


Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.

Nutrition Facts
Amount Per Serving: Calories 312 - Calories from Fat 149
Percent Total Calories From: Fat 48%, Protein 12%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 71mg, Sodium 495mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 600 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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NORA MILL BUTTERMILK CORN BREAD

8 servings

1 1/2 cups Nora Mill Buttermilk Cornbread Mix
1 egg
1 cup buttermilk
2 tablespoons liquid shortening



Beat egg until light, add buttermilk and shortening. Mix this together, then add NORA MILL mix. Blend until lumps are gone. Pour into well greased pan. Bake at 450 degrees F. for 20-25 minutes or until golden brown.

Nutrition Facts
Amount Per Serving: Calories 53 - Calories from Fat 40
Percent Total Calories From: Fat 75%, Protein 13%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 28mg, Sodium 40mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 49 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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NORA MILL WHOLE WHEAT BISCUITS

24 servings

4 cups Nora Mill whole wheat flour
3/4 cup shortening
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
1 cup plain white flour
3 tablespoons sugar
1/2 cup water
2 cups buttermilk
1 tablespoon dry yeast



Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add shortening to sifted ingredients and blend well with hands. Add buttermilk and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes. Biscuit Roll can be refrigerated for up to two weeks.

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 69
Percent Total Calories From: Fat 41%, Protein 9%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 1mg, Sodium 197mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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NORWEGIAN LEFSER

3 servings

1 1/2 cups boiling water
2 tablespoons butter
1/2 teaspoon salt
1 cup rye flour
1 cup all-purpose flour
1 cup whole wheat flour




There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefser, or soft cake).

PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefser rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5 minutes--NOT until completely browned. Cool on a rack. Wrap airtight.

Nutrition Facts
Amount Per Serving: Calories 486 - Calories from Fat 85
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 21mg, Sodium 470mg, Total Carbohydrate 87g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 289 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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OATMEAL BREAD

24 servings

2 cups oats
2 cups boiling water
1/2 cup molasses
1/2 cup brown sugar
1 tablespoon salt
1/2 cup shortening
1/2 cup water, lukewarm
1 teaspoon sugar
2 tablespoons dry yeast
6 cups flour


Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm.

Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Let rise for 1 hour.

Punch down, shape into loaves. Cover & let rise for another 45 to 60 minutes. Bake for 35 minutes at 400F.

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 49
Percent Total Calories From: Fat 24%, Protein 8%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 7 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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OLD FASHIONED LEMON BREAD

24 servings

1 1/2 cups flour, all purpose
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup milk
2 tablespoons lemon rind, finely grated
1/2 cup nuts, chopped
GLAZE
2 teaspoons sugar
2 tablespoons lemon juice


Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter, beat in sugar and eggs. Add dry ingredients alternately to creamed mixture with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4" loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes in pan then combine sugar and lemon juice for glaze and spoon over warm loaf. Remove loaf from pan when cool.

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 54
Percent Total Calories From: Fat 43%, Protein 7%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 29mg, Sodium 86mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 179 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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ONION BREAD

12 servings

1/2 cup grated onion
1 teaspoon salt
1 tablespoon dry yeast
1/2 cup warm water
2 1/2 cups unbleached white flour
1/4 cup vegetable oil


In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir in flour & oil. Beat well.

Spoon the dough into an oiled loaf tin & let the dough rise to the top of the tin. Preheat oven to 350F & bake for 1 hour.

Nutrition Facts
Amount Per Serving: Calories 44 - Calories from Fat 41
Percent Total Calories From: Fat 93%, Protein 1%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 194mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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ONION FOCACCIA

24 servings

1 tablespoon dry yeast
1 cup warm water
4 cups whole wheat flour
6 tablespoons olive oil
1 teaspoon salt
1 pound thinly sliced bermuda onion
dash fresh ground black pepper
cornmeal


Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, cover & let rise till doubled.

Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth. Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15 inch pizza pan dusted with cornmeal. Let rise till doubled.

Heat remaining olive oil in a frying pan & gently cook the onion for 8 to 10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at 425F for 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 39
Percent Total Calories From: Fat 33%, Protein 10%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 98mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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ONION RYE BREAD

36 servings

SPONGE
2 envelopes active dry yeast, or 1 1/3 oz. cake yeast
4 ounces lukewarm water
4 ounces bread flour
DOUGH
1 pound rye flour
1 pound bread flour
1/2 ounce salt
1 pint lukewarm water
1 ounce oil
8 ounces chopped onions


This is a recipe for onion rye bread that is used at the New York Cooking School. You should be able to adapt it for baking in a casserole.

FOR THE SPONGE, whisk yeast into water to disperse and stir into flour until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH, combine flours and form a well, placing salt and sponge inside. Mix to form dough. Knead 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise until doubled. Saute onion in oil until lightly browned. Blot off all excess oil. Deflate dough by pressing out with your hands. Gently knead in onions and allow to rest for 10 minutes. Divide dough into 3 pieces, place in greased casseroles, and make 3 slashes in the top of each loaf. Cover with oiled plastic wrap and allow to rise until doubled. Bake at 425F for 20 minutes. Makes 3 Loaves

Nutrition Facts
Amount Per Serving: Calories 112 - Calories from Fat 12
Percent Total Calories From: Fat 10%, Protein 12%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 154mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ORANGE FRENCH TOAST

6 servings

8 eggs
3/4 cup orange juice
1 tablespoon orange liqueur
1 teaspoon vanilla
1 loaf Italian bread, cut into 1/2" slices
3 tablespoons powdered sugar
3 tablespoons brown sugar
4 teaspoons butter or margarine


Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar and vanilla.Place bread slices in one layer in a large roasting or baking pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at least 2 hours,turn bread slices occasionally.On a plate,combine confectioners sugar and brown sugar.Preheat electric skillet to 375 degrees.Melt butter and set aside.Remove bread slices from egg mixture.Place in skillet.Cook French Toast about 3 to 5 minutes on each side or until golden brown.Add more butter to skillet, if necessary.Toss slices in sugar mixture and serve immediately.Makes 4 to 6 servings.

Nutrition Facts
Amount Per Serving: Calories 176 - Calories from Fat 84
Percent Total Calories From: Fat 48%, Protein 20%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 290mg, Sodium 136mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 545 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units


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ORANGE PEANUT BUTTER BREAD

12 servings

1/2 cup peanut butter
2 tablespoons salad oil
1 1/3 cups orange juice
1 egg
3/4 cup sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon grated orange rind


Beat peanut butter until fluffy. Gradually add salad oil and orange juice, beating until smooth. Beat in egg and sugar. Sift together flour, salt and baking powder; stir into peanut butter mixture, blending well. Stir in orange rind. Turn one greased 9x5x3-inch loaf pan and bake in 350 degree oven for 1 hour 15 minutes. Makes yer basic one nice loaf, pal.

Nutrition Facts
Amount Per Serving: Calories 233 - Calories from Fat 75
Percent Total Calories From: Fat 32%, Protein 10%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 18mg, Sodium 192mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 51 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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OYSTER STUFFING

12 servings

1 loaf white bread, unsliced
1/2 pound butter or margarine
2 chopped onions
1 stalk celery with leaves, chopped
3 tablespoons parsley, minced
1 teaspoon fresh thyme leaves
2 teaspoons salt
freshly ground black pepper
1 pint oysters with liquid


Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture.

This should stuff a 10 to 15 lb turkey.

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 158
Percent Total Calories From: Fat 73%, Protein 12%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 10g, Cholesterol 85mg, Sodium 736mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 731 units, Vitamin C 5 units, Calcium 0 units, Iron 5 units


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PANCAKES

8 servings

3 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 each egg
4 tablespoons shortening
1 1/4 cups milk


Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes.

Nutrition Facts
Amount Per Serving: Calories 271 - Calories from Fat 85
Percent Total Calories From: Fat 31%, Protein 10%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 32mg, Sodium 493mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 88 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PANHANDLE CORNBREAD

10 servings

1 cup yellow corn meal
1 cup sharp cheddar cheese, shredded
1/2 cup vegetable oil
8 ounces canned cream-style corn, (1 can)
1 tablespoon baking powder
2 large, beaten eggs
1 cup dairy sour cream
4 ounces chopped green chili peppers




Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate.

Nutrition Facts
Amount Per Serving: Calories 285 - Calories from Fat 189
Percent Total Calories From: Fat 66%, Protein 9%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 6g, Cholesterol 64mg, Sodium 263mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1591 units, Vitamin C 29 units, Calcium 0 units, Iron 1 units


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PARKER HOUSE ROLLS

6 servings

1 pint milk
2 tablespoons sugar
1 teaspoon salt
4 tablespoons shortening
2 1/2 pints flour
1 yeast, cake


Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes.

Nutrition Facts
Amount Per Serving: Calories 526 - Calories from Fat 119
Percent Total Calories From: Fat 23%, Protein 11%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 11mg, Sodium 430mg, Total Carbohydrate 88g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 103 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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PARMESAN BISCUITS

6 servings

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon celery seed
1/2 teaspoon salt
1/4 cup shortening
1/4 cup Parmesan cheese
1 unbeaten egg
1/3 cup milk
1 Parmesan cheese
1 celery seed

Sift together flour, baking powder, celery seed and salt. Cut in shortening and parmesan cheese until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough clings together. Knead on floured surface 10 times. Roll out to 1/2-inch thickness. Cut into rounds with floured 2-inch cutter; place on cookie sheet. Bake at 425 degrees for 15 to 20 minutes until golden brown.

Nutrition Facts
Amount Per Serving: Calories 251 - Calories from Fat 119
Percent Total Calories From: Fat 47%, Protein 12%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 43mg, Sodium 456mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 118 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PARMESAN CHIVE PIZZELLES

4 servings

3 large eggs
1/2 cup butter or margarine, melted
1 cup all-purpose flour
1/4 cup Parmesan cheese, grated
2 teaspoons baking powder
3 tablespoons chives, finely chopped
1/2 teaspoon salt
1/8 teaspoon ground red pepper


In medium bowl, beat eggs with butter until blended. Stir in remaining ingredients until blended. With pizzell iron, use batter to make pizzelles according to manufacturer's instructions. Make pizzelles up to 1 week ahead of serving; 1/2 hour before serving, preheat oven to 250 degree. Wrap pizzelles in aluminum foil; heat in oven until warm.

Nutrition Facts
Amount Per Serving: Calories 405 - Calories from Fat 261
Percent Total Calories From: Fat 64%, Protein 11%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 17g, Cholesterol 226mg, Sodium 865mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 1346 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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PARSLEY CROUTONS

6 servings

3 tablespoons butter, unsalted
3 white bread, slices
2 tablespoons fresh parsley, minced
salt


Cut bread slices into 1/2-in cubes. Melt butter in a heavy large skillet over medium heat. Add bread cubes. Season with salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool completely. Cover tightly.)

Nutrition Facts
Amount Per Serving: Calories 92 - Calories from Fat 57
Percent Total Calories From: Fat 62%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 325mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 283 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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PEASANT BLACK BREAD

24 servings

3 1/2 cups rye flour
1/2 cup unsweetened cocoa
1/4 cup sugar
3 tablespoons caraway seeds
2 packages active dry yeast
1 tablespoon instant coffee granules
2 teaspoons salt
2 1/2 cups water, hot (120-130F)
1/4 cup vinegar
1/4 cup dark molasses, (blackstrap)
1/4 cup vegetable oil, or melted butter
4 1/2 cups unbleached flour, or bread flour

Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done.

Nutrition Facts
Amount Per Serving: Calories 187 - Calories from Fat 28
Percent Total Calories From: Fat 15%, Protein 10%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 211mg, Total Carbohydrate 35g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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PECAN CINNAMON BUNS

12 servings

1/2 ounce yeast
1 tablespoon sugar
1 cup water, lukewarm
1 teaspoon salt
1 cup milk
6 tablespoons oil
1/2 cup sugar
3 each eggs
7 cups flour
1 each brown sugar
1 each Karo light corn syrup
1 each walnuts, or chopped pecans


Put yeast and 1 tbl sugar and water in a large bowl. Set aside. Scald the milk, take off heat. Add oil, 1/2 cup sugar, salt and cool to lukewarm. In a separate bowl, mix eggs and milk mixture. Slowly add flour. Knead lightly, place in a lightly greased bowl and let rise until double in size. Punch down, take about 1/3 of the dough and roll to about 1/4" thick. Spread with the following... Melted butter, sprinkle with white sugar, brown sugar and cinnamon. Roll dough and cut about 1" thick. Put in *Prepared Pans* (directions to follow). Cover and let rise until double in size. Bake at 350 for 25-30 minutes. Let stand for about 1 minute, loosen rolls from the sides of the pan and turn out on wax paper to cool. (at least to cool enough so you can pick them up to eat cause they are best when warm.) ***** Prepared pans: Lightly grease bottom and sides of pan. Put a thin layer of brown sugar on bottom, chopped walnuts or pecans also. Lightly drizzle melted butter over the sugar and nuts, then lightly drizzle white karo syrup over the mixture. If you add too much brown sugar, butter and syrup all the "sticky" will run off when cooling. You have to experiment a little to see how much to add to your liking.

Nutrition Facts
Amount Per Serving: Calories 398 - Calories from Fat 86
Percent Total Calories From: Fat 22%, Protein 10%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 56mg, Sodium 223mg, Total Carbohydrate 68g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 105 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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PITA BREAD I

10 servings

2 pounds whole wheat flour
2 teaspoons salt
1/2 tablespoon dry yeast
2 teaspoons brown sugar
1 1/4 pints warm water

Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8" X 5". Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour.

Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 331 - Calories from Fat 15
Percent Total Calories From: Fat 5%, Protein 15%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 470mg, Total Carbohydrate 66g, Dietary Fiber 2g, Sugars 0g, Protein 12g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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PITA BREAD II

6 servings

2 teaspoons dry yeast
1 cup lukewarm water
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups whole wheat flour


Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix well. Knead, adding more flour as necessary. Let rise till doubled. Punch down. Divide into 6 equal portions & let rise for 15 minutes. Preheat oven to 475F. Roll each bread to 1/2-inch. Place on ungreased cookie sheet & bake for 10 minutes.

Nutrition Facts
Amount Per Serving: Calories 226 - Calories from Fat 10
Percent Total Calories From: Fat 4%, Protein 15%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 585mg, Total Carbohydrate 46g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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POLKA DOT QUICK BREAD

10 servings

2 cups cranberries, fresh or frozen
1 slightly beaten large egg
1 tablespoon orange peel, Grated
1 cup sugar
1/2 teaspoon salt
1/2 cup walnuts, coarsely chopped
1 cup milk
1/4 cup butter, melted
2 cups unbleached flour
1 tablespoon baking powder
1 1/2 cups mild, shredded cheddar cheese


Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing.

Nutrition Facts
Amount Per Serving: Calories 355 - Calories from Fat 140
Percent Total Calories From: Fat 39%, Protein 10%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 7g, Cholesterol 55mg, Sodium 393mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 436 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units


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PUMPERNICKEL BREAD

4 servings

2/3 ounce yeast, compressed or 1 env. dry yeast
1 pint water
1 ounce bread crumbs
2 ounces wheat germ
10 ounces whole wheat flour
1 pound bread flour
1/2 ounce salt
1 ounce cocoa, mixed w/water or caramel, or bitter chocolate
1/2 pint rye starter
RYE STARTER
1 pint water
1 pound rye flour
3 ounces all-purpose flour


DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes.

Makes 4 Loaves

FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour.

Nutrition Facts
Amount Per Serving: Calories 1272 - Calories from Fat 73
Percent Total Calories From: Fat 6%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1493mg, Total Carbohydrate 256g, Dietary Fiber 4g, Sugars 0g, Protein 43g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 13 units


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PUMPKIN BREAD

3 servings

2 1/2 cups all-purpose flour, unsifted
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sugar
1/2 cup butter, softened
1 1/2 cups canned solid pack pumpkin
1/2 cup water
3 eggs
1 cup chopped walnuts
1/2 cup raisins


Preheat oven to 350F. Grease three 8x4x2 1/2 in loaf pans; set aside. combine flour, baking soda, cinnamon, baking powder, salt, ginger and cloves;set aside.In a large bowl cream sugar and butter until light and fluffy. Add pumpkin, water and eggs; mix well. Stir in flour mixture until well blended. Fold in nuts and raisins. Pour equal amounts into prepared pans. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. cool in pans for 10 minutes. Loosen with a metal spatula; turn out onto wire racks to cool.

Nutrition Facts
Amount Per Serving: Calories 1620 - Calories from Fat 555
Percent Total Calories From: Fat 34%, Protein 6%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 23g, Cholesterol 295mg, Sodium 1244mg, Total Carbohydrate 242g, Dietary Fiber 3g, Sugars 0g, Protein 24g, Vitamin A 1532 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units


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QUICK CHEDDAR BREAD

8 servings

3 3/4 cups unbleached flour
1/2 teaspoon salt
2 1/2 cups sharp cheddar cheese
2 slightly beaten large eggs
5 teaspoons baking powder
1/3 cup butter
1 1/2 cups milk


Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack.

Nutrition Facts
Amount Per Serving: Calories 469 - Calories from Fat 205
Percent Total Calories From: Fat 44%, Protein 15%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 117mg, Sodium 701mg, Total Carbohydrate 48g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 801 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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QUICK GARLIC BREAD

10 servings

1 tablespoon dry yeast
1 teaspoon salt
3/4 cup warm water
4 cloves garlic cloves, pressed
2 1/2 cups white flour


In a bowl, mix yeast with water. Add salt & garlic. Beat in as much flour as you need until the dough forms a cohesive ball.

Spoon the dough into a loaf pan. Let rise till the dough reaches the top of the pan.

Preheat oven to 350F & bake for 1 hour.

Nutrition Facts
Amount Per Serving: Calories 113 - Calories from Fat 3
Percent Total Calories From: Fat 2%, Protein 12%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 233mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


This page last updated on 28 May 2001.
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