Here are some of the pizza combinations. All have mozzarella cheese
in
addition to the other ingredients. HAWAIIAN--pineapple, bacon or
canadian
bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled
chicken marinated in an orange teriyaki sauce, red onions, scallions
and
sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers,
fresh
tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh
tomatoes,
Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce.
SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime
and
herbs, homemade black beans, fire-roasted mild chilies, sweet white
onions
and cheddar cheese. Serve with green tomatillo salsa and sour cream.
FIVE
CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo
mozzarella,
fontina, smoked gouda, and romano cheeses. (wrv)
-----------------------------ED BOSMAN MKPN54A-----------------------------
2 1/2 c BREAD flour 2 sm Cloves garlic; thinly sliced
1/2 ts -Salt 2 tb Rosemary*
3/4 ts Active dry yeast 3 tb Bertolli Light olive oil
1 c -Warm water
Preheat oven to 400 degrees. Combine flour, salt, yeast and water
in bowl.
Blend well, turn out onto floured surface. Knead well, about 15
minutes.
Place in lightly greased bowl, not buttered, cover with a damp cloth
and
let rise for 1-1/2 hours (until doubled in bulk). Turn dough out,
punch
down and knead for 5 minutes or so. Return to bowl and let rise
until
doubled in bulk. Punch down and turn out on lightly floured board.
Roll
and press out to about 1/2 inch thickness. This recipe makes about
1-12
inchers-so you can judge whether to double or reduce the recipe.
Rub
surface of baking (cookie) sheet with oil and transfer the dough
round to
the sheet. Make several indentations with the point of a knife in
the
dough and insert garlic slices and rosemary into indentations.Rub
olive oil
(pour) onto surface and gently smooth over the surface. Salt and
pepper
surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove
from oven
and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze
it, eat
it the way it is, smille at it (YOU DID IT!) Remember, when you
top it the
crust is alread 2/3 baked and will require only enough time so that
the
cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Swedish Oven Pancakes
Categories: Breads, Breakfast, Brunch, Main dish
Servings: 6
3 c Milk 4 tb Butter, melted
4 Eggs 1 ts Salt
2 c Flour 2 tb Sugar
Beat eggs well. Add milk, melted butter, salt and flour. Bake in
a
greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares
and
serve immediately with butter and syrup.
Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp.
Put
drippings and bacon in bottom of pan and pour batter over. Bake
375F for
30 minutes.
Serve with berry and cream topping: 1/2 pint cream, whipped and
1 jar
preserves (ie: raspberry, strawberry, apricot etc.)
------------------------------------ADD------------------------------------
1 pk Yeast 1 1/2 ts Salt
3 1/3 c Flour 1 Egg; unbeaten, room temp
1/4 ts Baking soda
-------------------------MIX
TOGETHER, WARM AND ADD-------------------------
1/4 c Water 3 tb Minced dried onion
3/4 c Cottage cheese 2 tb Whole dill seed
3/4 c Sour cream 1 1/2 tb Butter
3 tb Sugar
Place dry ingredients and egg into inner pan. Warm next set of
ingredients,
add, select white bread, and push start. Lightly brush the top
with a
little melted butter at baking time if you wish.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 1/4 c Diet rite soda, or Club soda
3 c Bread flour -at room temperature
Place all ingredients into pan, select white bread, and push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 1/2 ts Sweet butter
3 c Bread flour 2 tb Instant mashed potato flakes
1 tb Sugar 1 c Hot milk
1 1/2 ts Salt
Place the first 5 ingredients into the pan. Sprinlke the potato
flakes over
the hot milk and stir. Let cool slightly. Add milk, select white
bread, and
push start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Real Chocolate Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 Egg; unbeaten
3 c Bread flour 1/4 c Soft butter, or margerine
1/2 c Sugar 1/2 ts Vanilla
1/4 c Unsweetened cocoa 1 c Warm milk
Add all ingredients in the order given, select whiter bread, and
push
start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 10 oz Beer; at room temperature
3 c Bread flour 4 oz Processed American cheese
1 tb Sugar -(2 slices)
1 1/2 ts Salt 4 oz Jack cheese; or any other
1 tb Butter -(cut in 1/4" cubes)
Warm beer and American cheese over low heat on top of stove or
in
microwave. Cheese doesn't need to melt completely. Stir. Add all
ingredients listed, select white bread and push start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Bloody Mary Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 6 oz Can of spicy V-8 juice; at
3 c Bread flour -room temperature
1 ts Salt 1 tb Vodka
1 tb Sugar 1 tb Water
1 tb Soft butter 1 Egg
Place all ingredients into pan, select white bread and push start.
Serve with a stalk of celery.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: California Dip Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/4 ts Baking soda
3 1/3 c Flour 1 Egg; room temperature
-------------------------MIX
TOGETHER, WARM AND ADD-------------------------
3/4 c Cottage cheese 1 1/2 tb Butter
3/4 c Sour cream 1/4 c Water
3 tb Sugar 1 pk Lipton's onion soup mix
Place the first 4 ingredients into the pan. Slightly warm the
next 6
ingredients and pour into pan. Select white bread and push start.
NOTE: Vary the amount of soup mix to suit your taste.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/3 c Molasses
3 1/2 c Bread flour 1 ts Salt
1/3 c Yellow cornmeal 2 ts Butter
1 1/2 c Boiling water
Place cornmeal into a bowl. Carefully pour boiling water into
cornmeal,
stirring to make sure it is smooth. Let stand for about 30 minutes.
Stir in molasses, salt and butter. Place yeast into the B/M pan,
bread
flour, then cornmeal mixture. Select white bread and push start.
NOTE: An
early American recipe. This has become a favorite in many homes.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/4 c Honey
1 1/2 c Bread flour 1/4 c Warm water
1 1/2 c Wheat flour 1 Egg
1/2 ts Salt 1/4 c Oil
2 Medium ripe bananas; sliced 1/2 ts Vanilla
-right into pan 1 ts Poppy seeds;(optional)
Add ingredients into the pan in the order listed, select white
bread, and
push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 cn Blueberries (16-1/2 oz);well
3 c Bread flour -drained, reserve liquid
1/2 ts Salt 1/4 c Retained juice
2 tb Sugar 1/4 c Water; approximately
1 tb Butter or margerine
Add all dry ingredients into pan. Put well drained berries into
a 2-cup
measuring cup, add 1/4 cup juice and enough water to equal 1-1/3
cups (we
found it to be 1/4 cup water) Select white bread and push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 4 tb Soft butter
3 c Bread flour 1 Egg
2 tb Brown sugar 1 c Warm milk
2 tb White sugar 1/4 c Water
1 ts Salt 1 c Chocolate chips
1 ts Cinnamon
Put the first 10 ingredients into the pan, select white bread
and push
start. When the Auto Bakery "beeps" 5 minutes from the
end of the second
mixing, add the chocolate chips.
NOTE: The chips tend to get a little well done, so turn the darkness
control a bit toward light. This bread has a cake-like texture.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Honey
3/4 c Whole wheat flour 2 tb Butter; at room temperature
2 1/2 c Bread flour 1 Egg; at room temperature
1 ts Salt 1 c Plus 1 Tbsp. warm water
Put all ingredients in pan, select white bread and push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/2 c Cheddar cheese, shredded
3 c Bread flour 1 Egg
3/4 c Yellow cornmeal 1 tb Soft butter
1/2 c Whole kernel canned corn; 1/2 ts Salt
-drained 2 ts Sugar
1 tb Canned Ortega chillies; 1 1/4 c Warm water
-chopped
Put all ingredients into pan, select white bread, and push start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: French Bread # 1
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Butter (sweet gives the most
3 c Bread flour -(authentic taste)
2 tb Sugar 1 c Less 1 Tbsp. hot water
1 ts Salt 2 Stiffly beaten egg whites
Whip the whites until stiff and set aside.
Place the first 6 ingredients in the pan, select "French"
bread and push
start. Once all ingredients are moist, dump in the egg whites.
NOTE: If you choose, lightly brush the top with a mixture of 1
Tbsp. water,
dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over,
and
sprinkle with sesame or poppy seeds.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: French Bread # 2
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 ts Sugar
2 c Bread flour 1 ts Soft butter
1 ts Salt 1 c Plus 1 Tbsp. warm water
Put all ingredients in inner pot, select "French" bread
and push start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Golden Egg Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 6 tb Vegetable or corn oil
3 c Bread flour 1 1/2 ts Salt
4 tb Sugar 3/4 c Warm water
2 Eggs; room temperature
Combine all ingredients in the pan in the order listed, select
white bread
and push start.
NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Golden Raisin Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Soft butter
2 c Bread flour 3/4 c Golden raisins
1 c Whole wheat flour 1/4 ts Ground ginger
1/4 c Wheat germ 1/2 ts Cinnamon
1/4 c Brown sugar 1 1/2 c Warm water
1 ts Salt
Put all the ingredients in the pan in the order listed, select
white bread
and push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 3/4 c Coconut; shredded
3 c Bread flour 3/4 c Macadamia nuts (whole is
2 ts Salt -fine or use almonds)
1 tb Sugar 1/2 c Crushed pineapple; well
1/4 c Nonfat dry milk powder -drained
1 Egg 1/2 c Pineapple juice from above
1/4 c Soft butter 1/4 c Warm water
Drain the pineapple, reserve liquid. Add all ingredients in the
order
listed above, pineapple and juice "last". Select white
bread and push
start.
------------------------------DRY
INGREDIENTS------------------------------
1 pk Yeast 1 ts Salt
1 tb Sugar 1/3 c Golden raisins
1 1/2 c Bread flour 1/3 c Chopped pecans or walnuts
1 1/2 c Wheat flour 1/3 c Sunflower seeds
2/3 c Rye flour 1/3 c Poppy seeds
1/2 c Cornmeal 2 tb Caraway seeds
1/2 c Unprocessed bran
-----------------------------LIQUID
INGREDIENTS-----------------------------
1 c Warm water 4 tb Honey
1/3 c Warm milk 1 Egg
1 tb Oil
Add all dry ingredients. Then pour in the liquids, measure the
oil before
the honey and watch the honey slip right off the spoon. Select
white bread
and push start. This loaf may sag a bit in the center, but does
not affect
the texture or taste.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Maple Oatmeal Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/3 c Maple syrup
1 c Quick cooking (Quaker) oats 1 tb Cooking oil
3 c Bread flour 1 1/4 c Plus 1 Tbsp. very warm water
1 ts Salt
Put all the ingredients into the pan, select white bread and push
start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Mint And Yogurt Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast -fresh lemon
3 c Bread flour 2 ts Honey
1 c Plain yogurt; room temp. 1 ts Melted butter
3 tb Fresh mint; chopped 1/4 c Plus 1 Tbsp. warm water
Grated yellow rind of 1
Add all of the above ingredients, select white bread and push
start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Mom's Basic White Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 2 tb Nonfat dry milk powder
3 c Flour 1 tb Butter
1 tb Sugar 1 1/4 c Warm water (110 degrees)
1 ts Salt
Pour the yeast to one side of the inner pan. Add the rest of the
ingredients in the order given. Select white bread, and push start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Old Fashioned Graham Flour Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 ts Salt
2 c Bread flour 1 tb Honey
2 c Graham flour 1 tb Soft butter
1/4 c Nonfat dry milk powder 1 1/2 c Warm water
Combine all ingredients in pan, select white bread and push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 Egg; room temperature
3 c Bread flour 2 tb Grated orange rind
1/4 c Sugar 1 c Orange juice
1 ts Salt 1/4 c Hot water
1 tb Soft butter
Add all the ingredients to the pan, select white bread and push
start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1/2 c Chunky peanut butter
3 c Bread flour 1 1/4 c Very warm water
1/4 c Brown sugar; packed
Add all the ingredients in the order listed, select white bread
and push
start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 c Plus 1 Tbsp. warm milk
3 c Bread flour 1/4 c Soft butter
1 1/2 ts Sugar 1/2 c Chopped fresh red onion
1 1/2 ts Salt 3/4 c Chopped pecans or walnuts
Combine all ingredients in the order given. Select white bread
and push
start. Get ready for an unusual treat.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 tb Soft butter
3 c Bread flour 1 c Pitted prunes; cut into
3 tb Brown sugar -quarters
1 ts Salt 1 1/4 c Warm water
Cut the prunes with scissors. Place all ingredients into the pan,
select
white bread and push start.
NOTE: Prunes turn this into a dark, moist, sweet bread. Taste
is similar to
a prune danish. The machine chops and spreads the prunes throughout.
-----------------------------BREAD
INGREDIENTS-----------------------------
1 pk Yeast 1 c Beer; warmed
1 c Medium rye flour 2 tb Molasses
2 1/2 c All-purpose flour 2 ts Grated orange rind
2 tb Wheat germ 2 tb Butter; softened
1 ts Salt 1/4 c Warm water
---------------------------MIX
FOR WHIPPED BUTTER---------------------------
1 Stick sweet butter -liqueur of your choice
1 tb Honey 1/4 ts Almond extract
2 tb Amaretto or any sweet
Add all "Bread ingredients" into pan, select white bread
and push start.
NOTE: The beer gives this hearty rye a magnificent taste. Serve
this bread
with sweetened whipped butter.
----------------------------FOR 1-1/2 LB. ROAST----------------------------
1 pk Yeast 1/2 ts Salt
1 c Whole wheat flour 2 tb Butter
2 c Bread flour 1 Egg; room temperature
1/3 c Nonfat dry milk 3/4 c Chopped salted peanuts
3 tb Sugar 1 c Hot water
Combine all ingredients, including the peanuts right from the
jar, select
white bread and push start. Dry roasted nuts may be used.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 c Rye flour
1 tb Brown sugar 1/4 c Instant nonfat dry milk
2 c Bread flour -powder
1 c Whole wheat flour 1 1/2 ts Salt
-----------------------------LIQUIFY
IN BLENDER-----------------------------
1 1/4 c Warm water 2 tb Raisins
2 3/4 tb Oil 2 tb Brown sugar
2 tb Honey
Combine water, oil, honey, raisins, and brown sugar and blend
till liquid.
Add dry ingredients in the order listed, pour in liquid, select
white
bread and push start.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 4 tb Melted butter; cooled
3 tb Sugar 1/4 c Honey
3 c Bread flour 1 1/2 ts Salt
3/4 c Warm milk 1/3 c Raisins
1/4 c Warm water 1/3 c Golden raisins
2 Eggs; room temperature 3/4 c Nuts *
* Pistachios or peanuts
Simply dump in all ingredients in the order listed, select white
bread and
push start.
From Loafing It by DAK
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Third Bread
Categories: Breads, Breadmaker
Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 1 1/2 ts Salt
3/4 c Rye flour 1/2 c Honey
3 c Bread flour 1 1/2 c Very warm water
3/4 c Yellow cornmeal
Put ingredients into pan in the order listed, select white bread
and push
start.
NOTE: Using two flours and a meal, this is called third bread
and was
found in many old cookbooks. It is a light, honey colored bread.
It will
sink a bit in the middle, but has a chewy crust and a sweet, very
satisfying flavor.
-----------------------------FOR 1-1/2 LB. LOAF-----------------------------
1 pk Yeast 3 tb Honey
1/8 ts Ginger 1 cn Evaporated milk (12 oz.)
2 1/2 c Bread flour 2 tb Salad oil
1 1/4 c Whole wheat flour 1/2 c Cracked wheat
1/2 c Wheat germ 1/2 c Boiling water
1 ts Salt
Put dry ingredients in first. Cover the 1/2 cup cracked wheat
with boiling
water, stir, and let cool. Then add cooled cracked wheat, select
white
bread and push start.
NOTE: Cracked wheat is available in health food stores.
-GPHK52A 3 tb Soft butter
2 ts Yeast 1 1/4 ts Salt
5 ts Gluten 1/2 c Soft bacon bits*
3 1/2 c Wheat flour 1 1/4 c Very warm water + more if ne
1/2 c Honey
* (don't use the crunchy kind) it looks too dry add a little more)
This is
the receipt that was on the BB from CELESTE BEATIE (TDFX72B).
I don't
deserve any credit for this wonderful bread. Celeste used the
DAK Auto
Bakery and I use the DAK Turbo on the turbo cycle. Turned out
great. It is
heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked
them in
warm water for about 30 minutes. Only had to add 2 Tbsp of water
to the
1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD
QUINN
(FPHK52A) Reformatted by Elaine Radis
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: French Onion-Cheese Bread
Categories: Breadmaker, Breads
Servings: 1
123 - 1 ts Salt
-BARB DAY 1 tb Dried minced onion
1 pk Yeast 1/2 c Kraft French Onion
1/4 ts Ginger Spreadery Cheese
1/4 ts Sugar Snack +1 Tablespoon
3 c Better for Bread flour 1 Egg;(or 1/4 c Egg Beaters)
1/2 c Wheat flour 1 tb Vegetable oil
2 tb Gluten 10 1/2 oz Cond.French Onion soup; heat
Add all ingredients into the pan in the order listed. MB Select
white bread
and push "Start." Wonderful for sandwiches or any-meal
accompaniments, this
bread can also provide a spectacular presentation from first-
course French
onion soup for a haute cuisine dinner. Spread 1 full-round slice
per person
with butter (or Kaplan's Better Than Butter) and dust with grated
Parmesan
cheese. Cut circles out of the centers with a coffee can, place
outer rings
and circles on a cookie sheet and slide under an oven broiler
to brown. To
serve: put one cutout in the bottom of each soup bowl, ladle in
hot soup,
then place the crusty outer rings atop the bowls. Shared by Barb
Day DAK'S
GAZZETTE...#2
-gwhp32a 5 c Popcorn;popped/buttered/
Dak Gazette II Salted and crushed
1 pk Yeast Crushed by hand or
1/4 ts Ginger In a food processor
1/4 ts Sugar Until reduced to
2 1/2 c Better for Bread flour 2 1/2 cups
2 ts Gluten 1 tb Popcorn oil;or veg. oil
1 tb Butter Buds 1 1/2 c Very warm water
Salt
Add all the ingredients into the pan in the order listed; set
darkness
control at 11 o'clock Select white bread and push "Start"
Try toasted
slices spread with Kaplan's Better Than Butter while watching
movies on
your own TV screen. Shared by Barb Day
-GWHP32A 1/8 ts Baking soda
Dak Gazette II 1 c Port-wine cheese food;
1 pk Yeast (Kraft Spreadery) or
3 1/4 c Better for Bread flour Cold-pack port-wine
2 tb Gluten Cheese spread
2 tb Parmesan cheese 1 Egg
1 tb Sugar 3 tb Port wine
1 ts Salt 1 c Very warm water
Add all the ingredients in the order listed; select white bread
and push
"Start." A wine-and-cheese-tasting party all by itself,
this bread is also
a wondrous snack when spread with additional port-wine cheese.
Shared by
Barb Day
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Pretzels And Beer Bread
Categories: Breads, Breadmaker
Servings: 1
-GWHP32A 1 ts Salt
Dak Gazette II 1/8 ts Baking soda
1 Ingredient 1 1/3 c Pretzel sticks;thin/broken
1 pk Yeast In half
1/4 ts Ginger 1 Egg white
1/4 ts Sugar 1 tb Vegetable oil
3 c Better for Bread flour 12 oz Light beer plus ->
2 tb Gluten 1/4 c Water; heated
Add all ingredients into the pan in the order listed. Select white
bread
and push "Start" Containing no cholesterol and negligible
sugar; this
exciting bread is perfect for party snacks or sandwiches. *Shared
by Barb
Day
-GWHP32A 2 tb Canola oil
Dak Gazette II 2/3 c Water; + ->
1 pk Yeast 1/2 c Raspberry liquid; heated
2 3/4 c Better for Bread flour 10 oz Red raspberries;frozen in
2 tb Gluten Heavy syrup.
1 ts Salt Defrost; drain and
1/8 ts Baking soda Reserve liquid and
1/2 c Miniature marshmallows Berries.
1/4 c Egg Beaters
Place the first 9 ingredients into the pan in the order listed;
set
darkness control at 11 o'clock. Select white bread and push "Start."
Add
the reserved, well-drained raspberries (2/3cup) when the breadmaker
"beeps," 88 minutes into the cycle. (33 minutes with
Dak Turbo II) Shared
by Barb Day Delightful with fruit salad, or for a cholesterol-free
fiber-flled breakfast treat, spread toasted slices with Kaplan's
Better
than Butter.
6 c FLOUR (approx) 1/2 c SUGAR
1 pk YEAST, DRY 1 ts SALT; HEAPING
1 EGG; WELL-BEATEN 1 1/3 c WATER; LUKEWARM
1/2 c OIL RAISINS, OPTIONAL
Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl,
using 4 cups of the flour. Make a well in the center. Into the
well, put
the eggs, oil, and water. Stir to dampen flour. Add enough flour
so that
dough becomes smooth and cleans sides of bowl if you are using
a dough
hook.
Else knead on floured board. Place dough in oiled and let rise
until
double in bulk. Divide dough in half and each half into 3 or 4
pieces. For
each loaf, roll out the pieces into ropes and braid from the middle
to the ends. Place loaves on a greased cookie sheet or in greased
loaf
pans. Brush the top of each loaf with egg glaze if desired. Allow
to rise
again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+
CUPS SUGAR
AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL
- DO NOT
GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. **
COVER DOUGH
LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES
@ 20%
POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE
FOR
ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER
PUNCHING
DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR
REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE
ROUND
LOAVES:
PAT DOUGH INTO A 9 X 13 RECTANGLE.
PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE
TO 32".
MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST
TURN.
---------------------------LISA CRAWLEY TSPN00B---------------------------
3 tb Butter 1 ts Grated Lemon Peel
1/2 c Creamed Cottage Cheese 3/4 ts Caraway Seed
1/3 c Sugar 1 1/2 c Biscuit Mix
1 Egg 1/2 c Milk
Cream butter, cottage cheese and sugar. Add grated Lemon peel,
caraway
seed and egg. Beat with mixer til smooth. Stir in biscuit mix
and milk
alternately. Do not beat. Spoon batter into greased muffin pans,
filling
2/3 full. Bake at 400 for 20 min. or til lightly browned.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Honey Wheat Bread - in a Bag
Categories: Breads
Servings: 40
--------------------------------INGREDIENTS--------------------------------
4 c All purpose flour 1/4 c Honey
3 1/4 c Whole wheat flour 1/4 c Non-fat dry milk powder
2 pk Active dry yeast 2 tb Vegetable oil
2 1/2 c Warm water 1 tb Salt
DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C
warm water
and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc
Jumbo) 2.
Squeeze upper part of bag to force out air. Close top of bag tightly
between thumb and index finger. Rest bag on table, mix by working
bag with
fingers about 20 seconds or until all ingredients are completely
blended.
Let bag rest about 15 minutes. 3. Add remaining ingredients, except
flour.
4. Mix by working bag with fingers. Add Whole wheat flour; mix
thoroughly.
Then gradually add remaining all purpose flour until a stiff dough
is
formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn
dough out
onto floured surface. Divide dough in half. Knead each half 5
minutes or
until dough is smooth and elastic. Add more flour, if necessary.
Cover with
plastic bag. Let rest 10 minutes. 6. Flatten dough into a 12 x
7 inch
rectangle. At narrow end fold corners to center to form a point.
Beginning
with point roll dough tightly towards you. Pinch the edges to
seal. Press
dough at each end to seal and fold ends under. 7. Place seam down
in a
greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf.
8. Cover
loosely with plastic bag and let rise in warm place 45-60 minute
or until
doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes
or until
deep golden brown. Remove from pan immediately. Cool on rack.
Makes 2
(1-3/4 lb) loaves.
------- VARIATIONS: MOUNTAIN TOP BREAD:
Brush tops with melted butter or margarine. Sprinkle with all
purpose
flour. Repeat with second loaf. Let rise 45-60 minutes. Before
baking,
carefully make a shallow cut with sharp knife down center of each
loaf.
Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans,
coat
bottoms and sides of pans with whole wheat germ, wheat bran or
whole wheat
flour. Shape loaves; place seam side down in prepared pans. Brush
tops of
loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C
wheat germ or
whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN
BREAD:
For two loaves, in small bowl, mix together 1 C raisins, 1/2 C
packed brown
sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7
inch
rectangle and brush each piece with softened butter or margarine.
Sprinkle
raisin mixture on dough. Press raisins in lightly. Shape into
loaves, let
rise and bake as directed. When cool, frost loaves with Easy Icing.
Beat
until smooth 1 C powdered sugar and about 1 T hot water. PARTY
BUNDT BREAD:
Shape loaves as directed except do not seal ends. Pinch loaves
together to
form a ring. Place ring seam side up in greased 12 C bundt pan.
Let rise
until dough reaches top of bundt pan, about 45-60 min. Bake in
375 F oven
40-45 min. Invert immediately and cool on rack. When cool, drizzle
with
Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely
chopped
nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or
margarine.
SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll
each piece
into 18 inch rope. Twist ropes into pretzel shape and place on
greased
baking sheets. Brush pretzels with vegetable oil and sprinkle
with coarse
salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425
oven 15
to 20min or until golden brown. Cool on rack and store in container
with
loose fitting cover.
-------- SUBSTITUTIONS: Molasses, brown sugar
or granulated sugar may be used in place of honey. 1 C lukewarm
milk and
1-1/2 C warm water may be used in place of nonfat dry milk and
water.
Softened butter or margarine may be used in place of vegetable
oil. All
purpose flour may be used in place of whole wheat flour. Two 9x5x3
inch
loaf pans may be used.
From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From
Files of
A.Broaddus
3 c Stone ground yellow 5 Eggs
-cornmeal 3/4 c Safflower or corn oil
3 c Unbleached flour 3 1/2 c Buttermilk
2 1/2 tb Baking powder 2 c Cheddar cheese
2 tb Sugar -sharp, shredded
1 1/2 ts Salt
In a mixing bowl, combine cornmeal, flour, baking powder, sugar
and
salt; mix well. Separately beat eggs with oil and buttermilk.
Add
with cheese to cornmeal mixture, stirring enough only to mix all
ingredients well. Spoon into two 8 x 12" greased baking pan.
Bake
in a preheated 425 degree oven for 20 to 25 minutes or until
cornbread is brown around the edge and firm to the touch. Cut
into
squares and serve hot.
1 1/2 c Flour 3 Eggs, slighty beaten
1 1/2 c Cornmeal 2 c Milk
2 tb Sugar 1/3 c Shortening, melted
4 ts Baking powder 1 1/2 c Celery, chopped
2 1/2 ts Salt 1/4 c Pimiento, chopped
2 ts Poultry seasoning 1/4 c Onion, minced
Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning.
Beat
eggs and mix with milk and shortening. Add to first mixture. Stir
until
just mixed. Stir in celery, pimiento and onion.
Pour mixture into greased 10 inch skillet or baking pan. Bake
at 400F,
35-45 minutes or until well browned and done. Serve hot with butter.
This bread goes well with meat and potatoes cooked outdoors on
grill.
3 ts Baking powder 2/3 c Walnut meats
3/4 ts Salt 1 c Milk
3 c Flour 1 Egg; well-beaten
1/2 c Brown sugar; firm packed 4 tb Butter
1 c Dried apricots; cut-up
Sift the baking powder, salt, and flour together; sift once more.
Add the
sugar and mix again; then add the apricots and the nuts. Combine
the milk,
egg, and butter, and beat lightly; add this to the flour mixture
and blend
well. Bake in a buttered loaf pan in a 350 oven for one hour.
FROM: KATE
SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley
TSPN00B
One pound loaf One/1/2 pound Loaf
1 c Buttermilk 1 1/3 c Buttermilk
4 tb Butter 5 tb Butter
3 tb Molasses 4 tb Molasses
1 1/2 ts Salt 2 ts Salt
1 c Oatmeal 1 1/3 c Oatmeal
2 c Bread flour 2 2/3 c Bread flour
1 1/2 ts Yeast 2 1/2 ts Yeast
Bake according to manufacturer's instructions.
Source: The Bread Machine Cookbook - Melissa Clark
This recipe orginally posted by Apple had the following notes:
Appled used
buttermilk powder and it turned out fine. She also used a Welbilt
100
(R2D2) and used the Sweet Bread cycle on the lightest setting.
9 ts Yeast (2 pkg.) 4 ts Caraway Seed (optional)
1 1/2 c Water, warm 1 ts Salt
2 c Rye flour, 1 Egg
- medium or stone ground 3 ts Vegetable oil
1 c Beer, warm 1 Egg white;
6 c Flour, all-purpose (approx) - beaten with 2 Tsp water
1/4 c Sugar
In large mixer bowl, dissolve half of yeast in warm water. Add
rye flour;
stir until well mixed. Cover bowl tightly w/plastic wrap. Let
stand (room
temp) for 3 days. Then add remaining yeast & the beer; mix
well. Stir in 3
cups of the all purpose flour, sugar, half Caraway seed, salt
and
the egg, lightly beaten. Beat at moderate speed until smooth,
about 2
min. Add oil; beat at high speed for 2 min. Add enough flour to
make soft
dough. Turn dough out onto a floured board. Knead in remaining
flour &
knead about 5 min. Place in greased bowl, and let rise until doubled.
Punch
down and form into 2 braided loaves. Brush with egg white/water,
sprinkle
with Caraway seeds, and let rise
again. Bake at 350, about 40 min.
You can vary this by using 3 different seeds on the outside of
each braid
"rope". Try poppy seed, sesame seed, and caraway, for
a change.
From: Joan D. Tharp, J.THARP on Genie - MM by Frances Nossen
-PNewton vkbb14a 4 tb Ice water
1 1/2 c Unbleached flour 1 c Grated cheddar cheese;lofat
6 tb All veg shortening
Preheat oven 450F. Place flour in large bowl. Cut in shortening
until mix
is granular. Stirring with fork, work in just enough ice water
to form
stiff dough.
Roll out dough as thinly as possible on floured surface. Spread
one-half
dough with cheese. Top with other half of dough and roll out.
Cut layered
dough into 3x1/2" strips and place on baking sheet sprayed
with Pam. Bake
until golden.
Variation: Twist cheese straw dough From: What's for Dinner
Let the dough rise for about 4 hours until double in size. Punch
down and
roll out to fit a shallow paking pan or pizza pan. The dough should
be
about 1 inch thick. Spread olive oil thinly on top. Salt and top
with a
season of you choice. I love Rosemary. You can also add sun-dried
tomatoes,
garlic, onions, or any other herbs. Bake at 375 for 25-30 min
or until
golden. Cut into squares and serve.
Title: Buns
Make Shells
Categories: Breads
Servings: 1
-Waldine Van Geffen VGHC42A Melted butter
Stale hamburger or hot dog Cinnamon sugar
-buns Parmesan cheese; grated
Small dinner or finger rolls
Use buns for small pie shells. For cocktail parties, use smaller
rolls.
Split in half and hollow into shells by removing part of the soft
inside
crumbs with the point of a sharp knife. Brush with butter. Sprinkle
with a
little plain or cinnamon sugar for sweet fillings; leave plain
or dust with
Parmesan cheese for salty fillings. Arrange on a baking sheet
and bake at
350~ until golden and crisp, about 20 to 25 minutes. To serve
hot; reheat
in the oven, empty and fill with a hot filling just before serving.
Source:
Times-Picayune (wrv)
-Waldine Van Geffen VGHC42A 1 1/2 c Swiss cheese; shred, divide
3 c French bread; cubed 9 lg Eggs
1/2 lb Bulk pork sausage; crumble 3 c Milk
1 c Onions; chopped 1 ts Dry mustard
2 ts Fresh thymne; chopped or 1 ts Salt
1/2 ts Dried 1/4 ts Freshly ground pepper
10 oz Pk frozen chopped spinach; 1 Plum tomato; diced
-thaw squeeze dry
Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly
pan. Bake
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large
skillet
over medium-high heat; drain on paper towels. Add onions and thyme
to
skillet; cook until onion is translucent, about 2 minutes. Remove
from
heat. Stir in sausage and spinach to combine; cool completely.
Arrange
bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over
top, then
layer with sausage mixture and remaining cheese. Beat eggs, milk,
mustard,
in bowl until well blended. Carefully pour into prepared dish;
sprinkle top
with tomato. (Can be made ahead. Cover and refrigerate up to 24
hours.)
Bake 1 hour or until center is just set. Let stand 10 minutes
before
serving. (wrv) until center is just set.
-Waldine Van Geffen VGHC42A Salt and pepper to taste
8 oz Loaf Italian bread 1 lg Red pepper; 1/4" slices
3 tb Butter or margarine; melted 1 sm Onion; 1/4" slices
2 lb Hot or sweet Italian sausage 1 sm Zucchini; 1/4" slices
-links 1/2 ts Dried thyme
12 lg Eggs
Preheat oven to 325~. Slice bread into 1/4"-thick diagonal
slices. Line
bottom of 13x9" baking dish or shallow casserole with bread,
overlapping
slices if necessary. Brush with butter or margarine. Remove sausage
from
casings. Cook sausage until well-browned, stirring frequently.
Wtih slotted
spoon, place cooked sausage on top of bread in baking dish. Discard
all but
1 T sausage drippings. In bowl, mix eggs with salt, pepper and
1/3 c water.
Pour egg mixture over sausage and bread. Cover baking dish with
foil and
bake 25 minutes or until eggs are set but still moist. In same
skillet,
cook veggies with thyme, salt and pepper until tender-crisp and
golden
brown. To serve, arrange veggies on top of casserole. (wrv)
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: DECADENT FRENCH TOAST
Categories: Brunch, Breads, Make ahead, Cheese/eggs, Nuts
Servings: 4
Jean Gaschen 1 ts Vanilla
5 tb Butter French bread
1 c Brown sugar Whipped cream
2 tb Dark Karo) Pecans; chopped
1/2 c Milk Strawberries
5 Egg
Cook corn syrup, butter, and brown sugar until bubbly. Pour into
a 13x9
baking dish and generously sprinkle chopped pecans over the syrup
mixture.
Arrange 2" slices of french bread over the mixture. Beat
together eggs,
milk, and vanilla. Pour over the bread and refrigerate overnight.
Bake at
350 for 45 min.and invert! Serve with cream and strawberries.
A nonstick
pan makes life easier. Watch closely, you don't want it to get
too brown.
Can be made the night before. Format for MM by Judy Garnett
1 1/2 c All-purpose flour 2/3 c Oil
1 c Sugar 2 Eggs; beaten
1 ts Cinnamon 1 c Frozen strawberries
1/2 ts Baking soda 1/2 c (+ 2 T) pecans; chopped
Preheat oven to 350F. Generously grease bottom only of a 9x5-inch
loaf pan.
Combine flour, sugar, cinnamon,and baking soda in a large bowl;
mix well.
In separate bowl, blend oil and eggs. Slice thawed strawberries
and add to
oil and egg mixture. Add this mixture to the bowl of dry ingredients.
Stir
in 1/2 cup of the pecans, blending until dry ingredients are just
moistened. Pour bread mixture into loaf pan. Garnish top with
2 tablespoons
chopped pecans. Bake 60-70 minutes, until toothpick comes out
clean. Cool
15 minutes; remove from pan. Cool completely before slicing. Adapted
from
Gretchen Schuler's winning recipe created for Johnson & Wales
University's
National Annual High School Recipe Contest Author unknown Posted
on Prodigy
2/91 Formatted by Judy Garnett for MM
-----------------------------HONEY-PECAN
BUTTER-----------------------------
-Spread -beat in
1/3 c Pecans; in a shallow pan. 1/4 c Honey; until well combined.
-Toast in a 350 oven -Then mix in chopped pecans.
-for about 8 minutes; cool. -made ahead; cover an
-Chop toasted pecans finely. -refrigerate. Let stand at
-In a medium bowl; beat -room temperature to soften
1/2 c Butter; until fluffy; -before serving.
We had a brunch potluck at work and I made 4 or 5 different breads
with the
assorted butters - they make yummy toast!
Formatted by Elaine Radis
-BARB DAY GWHP32A 1 ts Vanilla
-Dak Gazette II 4 oz Banana-1 med; sliced
1 pk Yeast -Directly into the
3 c Better for Bread flour -Inner pan
2 tb Gluten 10 Frozen Strawberries; thawed
2 tb Sugar -With their liquid
1 ts -Salt 1/3 c Crushed pineapple; drained
1/8 ts Baking soda -Reserve juice.
1/3 c Instant nonfat dry milk 1/3 c Pineapple juice; from
1/3 c Walnuts; broken -The pineapple-heated
1 Egg 1/2 c Chocolate chips
2 tb Vegetable oil 4 c Maraschino cherries; drained
Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into
the inner
pan in the order listed; select white bread and push "Start."
Add the chips
and cherries when the Auto Bakery "beeps," 88 minutes
into the cycle. (33
min. with DAK Turbo II) Delightful whether eaten fresh, chilled
or toasted,
this soda fountain special is even more spectacular when spread
with cream
cheese blended with minced maraschinos and their liquid.
-Elayne Caldwell (KVNH17B) -melted and cooled
1 c All-purpose flour 4 lg Eggs
1 1/2 c Yellow cornmeal 4 c Milk
1 tb Baking powder 1/2 ts Cayenne; or to taste
1 ts -Salt 14 oz Can of tomatoes; drained
1 c Milk -well and chopped
1 lg Egg 6 Scallions; chopped fine
3 tb Unsalted butter;
Make the corn bread: In a bowl, stir together the flour, cornmeal,
baking powder and salt. In a small bowl, whisk together the milk,
egg and
butter and stir the mixture into the cornmeal mixture, stirring
until the
batter is just combined. Pour the batter into a greased 8-inch
square
baking pan and bake the corn bread in the middle of a preheated
425 degree
F. oven for 20 to 25 minutes, or until a tester comes out clean.
Let the
corn bread cool in the pan for 5 minutes, invert it onto a rack,
and let it
cool completely. Crumble the corn bread coarse into 2 shallow
baking pans
and toast it in the middle of a preheated 325 degree F. oven,
stirring
occasionally, for 30 to 35 minutes, or until it is dried and deep
golden.
The crumbled corn bread may be made 3 days in advance and kept
in an
airtight container.
In a large bowl, whisk together the eggs, milk, cayenne and salt
to
taste, add the crumbled corn bread, tomatoes and scallions and
combine the
mixture well. Divide the corn bread mixture between 2 greased
9-inch round
cake pans, let it stand for 15 minutes and bake the pudding in
the middle
of a preheated 375 degree F. oven for 40 to 45 minutes, or until
it is
golden. Cut the pudding into wedges.
From: Gourmet - January 1992
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