PANE e simili 1-2-3-4-5-6-7-8
 
 
Title: SAUCY APPLE BREAD * ElecBr-1
Categories: Breadmaker, Breads, Apples
Servings: 1

--------------------------------1 POUND LOAF--------------------------------
-Marie Frainier *DGCP02C* 2 1/2 tb Honey
1/2 c Apple cider 1/3 ts Vanilla extract
1 1/3 c White bread flour 2 1/2 tb Unchopped walnuts
3/4 c Plus (see Below) 2 1/2 tb Beaten egg
1 tb Wheat flour 1/3 c Unsweetened applesauce
1 ts Salt 1/3 c Unpeeled granny smith apples
2 1/2 tb Plain yogurt 1 1/4 ts Yeast (active dry)

*** core and dice unpeeled apple.

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---------- Recipe via Meal-Master (tm) v7.05

Title: APPLE OAT BREAD * ElecBr-1
Categories: Breadmaker, Breads, Apples
Servings: 1

--------------------------------1 POUND LOAF--------------------------------
-Marie Frainier *DGCP02C* 1 tb Concentrated apple juice
1/2 c Water 2 ts Lemon juice
1 1/3 c White bread flour 1 tb Honey
2/3 c Wheat flour 2 tb Yogurt
2 ts Dry milk 2 ts Molasses
1 ts Salt 1/4 c Oats
2 ts Butter 2 ts Yeast (active dry)
1/2 c Canned/chopped apples


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Title: WHOLE WHEAT SUNFLOWER BREAD
Categories: Breadmaker, Breads, Bmm
Servings: 1

1 pound loaf 1 ts Salt
1/3 c Old fash rolled oats 1 tb Applesauce
5/8 c Buttermilk 1 tb Brown sugar
1 Egg Grated rind 1 orange
1 c Whole wheat flour 1/4 c Sunflower seeds
1 c Bread flour 1/4 ts Baking soda
2 ts Wheat gream 3 ts Yeast

Crust light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: BASIC WHITE BREAD
Categories: Breadmaker, Breads, Pam vkbb14a, Bmm
Servings: 1

--1 1/2 pound loaf 1 1/2 ts Salt
1/2 c Water 1 1/2 tb Butter/marg/applesauce
5/8 c Milk 3 tb Sugar
3 c Bread flour 1 1/2 ts Yeast


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---------- Recipe via Meal-Master (tm) v7.05

Title: EGG BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 1/2 pound loaf 1 1/2 ts Salt
3/4 c Milk 3 tb Applesauce
2 Eggs 1/4 c Sugar
3 c Bread flour 1 1/2 ts Yeast

Crust light.

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---------- Recipe via Meal-Master (tm) v7.05

Title: BASIC WHOLE WHEAT
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 1 c Bread flour
1/4 c Water 1 ts Salt
3/8 c Milk 1 tb Applesauce (oil)
1 Egg 1 tb Honey
1 c Whole wheat flour 2 ts Yeast

Crust light Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: SAN DIEGO SUNSHINE
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 1 1/2 tb Applesauce (butter)
3/4 c Water 1 tb Brown sugar
1 1/3 c Bread flour 1 tb Honey
2/3 c Whole wheat flour Grated rind of 1 orange
1 ts Salt 1 1/2 ts Yeast

Crust: light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Luscious Luau Bread
Categories: Breadmaker, Breads
Servings: 1

3/4 c Water** 2 tb Shredded carrots
1 tb Dry milk** 1/4 c Flaked, shredded coconut
1 tb Butter (cut up) 1/2 c Crushed pineapple
2 1/3 c Bread flour 1/3 c Chopped macadamia nuts
1/2 ts Salt 2 ts Yeast
1 1/2 tb Brown sugar ***1/2 t cinnamon if desired

Drain the pineapple well. Juice may be substituted for up to 2/3 of the
water. ** May use regular milk for water and powdered milk. Put all
ingredients into pan. Select light crust, sweet bread. Start Marie
Frainier/dgcp02c Formatted by Dell Pagano/njmg38b

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---------- Recipe via Meal-Master (tm) v7.05

Title: LINDA'S EASY POTATO BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 1/2 pound loaf 1 1/2 ts Salt
1/4 c Instant potato flakes 1 1/2 tb Applesauce (butter)
3/4 c Milk 1 1/2 tb Sugar
3/8 c Water 2 ts Yeast
3 c Bread flour

crust light.

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---------- Recipe via Meal-Master (tm) v7.05

Title: MIDNIGHT-SUN BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 1/2 pound loaf 2 tb Honey
1 1/8 c Buttermilk Grated rind 1 small orange
3 c Bread flour 1 1/2 ts Caraway seeds
1 1/2 ts Salt 1/2 c Raisins
2 tb Applesauce (butter) 2 ts Yeast

Bake Light

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---------- Recipe via Meal-Master (tm) v7.05

Title: ENGLISH TOASTING BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 1/2 pound loaf 2 ts Sugar
3/4 c Milk 1/4 ts Baking soda
3/8 c Water 2 ts Yeast
3 c Bread flour Cornmeal
1 ts Salt

This si a special bread, coated with cornmeal, so it needs to be baked in a
loaf pan in the oven. Heavenly with orange marmalade.

Put all ing. in b/m except cornmeal. Dough setting.

When machine beeps, remove bread pan & turn out dough onto floured
countertop.

Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with
cornmeal. Place dough into prepared loaf pan. With your hands, carefully
press it evenly into pan. Sprinkle the top with cornmeal. Cover and let
rise in a warm oven for 20 to 30 min or until dough almost reaches top of
pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then
turn off) Preheat oven to 400F & bake 25 min. Cool.

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---------- Recipe via Meal-Master (tm) v7.05

Title: TANGY BUTTERMILK CHEESE BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1/2 pound loaf 1 1/2 tb Sugar
1 1/8 c Buttermilk 3/4 c Grated extra-sharp cheese
3 c Bread flour 1 1/2 ts Yeast
1 1/2 ts Salt

Use extra sharp cheese. Bake light.

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---------- Recipe via Meal-Master (tm) v7.05

Title: BMM HERB BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 1/2 pound loaf 1 1/2 tb Sugar
3 tb Applesauce (butter) 1/2 ts Dried dill
1/2 c Chopped onion 1/2 ts Dried basil
1 c Milk 1/2 ts Dried rosemary
3 c Bread flour 1 1/2 ts Yeast
1 1/2 ts Salt

Place all ingred. including onion mix in pan. select light crust & press
start.

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---------- Recipe via Meal-Master (tm) v7.05

Title: ANITA'S ITALIAN HERB BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 1/2 pound loaf 1 tb Sugar
1 1/8 c Buttermilk 1/2 c Parmesan cheese
3 c Bread flour 1/4 ts Dried basil
1 1/2 ts Salt 1/4 ts Dried oregano
1 1/2 tb Applesauce (oil) 1 1/2 ts Yeast

Crust light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: HEAVENLY WHOLE WHEAT BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 3 tb Applesauce (butter)
3/4 c Water 1 tb Sugar
1 1/3 c Whole wheat flour 3 tb Instant Potato flakes
2/3 c Bread flour 1 1/2 ts Yeast
1 ts Salt

Good!! Crust: light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: DEBBIE'S HONEY WHOLE WHEAT BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 2 ts Applesauce
3/4 c Milk 3 tb Honey
2 c Whole wheat flour 2 ts Yeast
1/2 ts Salt

Crust light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: MADELEINE'S NEIGHBORLY BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 1/4 c Plain mashed potato*
3/8 c Milk 1 ts Salt
1/4 c Potato water 1 tb Applesauce (butter)
1 1/3 c Whole wheat flour 1 tb Honey
2/3 c Bread flour 2 ts Yeast

Crust light.

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---------- Recipe via Meal-Master (tm) v7.05

Title: APPLE-BUTTER WHEAT BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 1 ts Salt
5/8 c Water 1 tb Applesauce (butter)
1 c Allpurpose flour 3 tb Apple butter
1 c Whole wheat flour 1 1/2 ts Yeast

Crust light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: DAILY BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 1 ts Salt
3 tb Millers bran 1 tb Applesauce
1/4 c Milk 3 tb Honey
3/8 c Water 1/4 c Sunflower seeds
1 Egg 2 ts Yeast
2 c Whole wheat flour

Crust: light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: SHREDDED-WHEAT BREAD
Categories: Breadmaker, Pam vkbb14a, Breads, Bmm
Servings: 1

1 pound loaf 1 tb Applesauce
1 Large shredded-wheat biscuit 1 1/2 tb Brown sugar
7/8 c Water 1 1/2 tb Honey
2 c Whole wheat flour 2 ts Yeast
1 ts Salt

Crust light. Bake.

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---------- Recipe via Meal-Master (tm) v7.05

Title: MOM'S BREAD ROLLS FOR THE BM
Categories: Breads, Breadmaker
Servings: 24

* JAN CARGILL ** VHPK03A 1/2 tb Salt
2/3 c Milk 1 tb Shortening
2/3 c Water 1 pk Yeast or 1 env. dry yeast
1 1/3 tb Sugar 3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar
,salt and shortening. Stir until dissolved and lukewarm. Add yeast
(dissolved in water). Sift flower (about 6 cups) only enough so you can
knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl
and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down
with knife and let rise again 1/2 hr. .Cut up in small pieces and roll
around in hands and place in tin . (To form a small ball). Let rise for 1
1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to
40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE. You will
need to follow your bread machine directions for making the bread. The
above directions are for BY HAND bread making only.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Herman Starter
Categories: Breads, Breadmaker
Servings: 1

-------------------------------I.E.S.JJGF65A-------------------------------
2 tb Or 2 envelopes active dry 1 c Sugar
Yeast 2 c All purpose white flour
1/4 c Warm water 2 c Milk (see note)

DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and
let stand a few minutes until yeast is active and swelling. Combine
remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery
bowl or container.(Do not use metal bowls or utensils as these may retard
starter growth). With a wooden spoon, stir in active yeast mixture. Cover
loosely with a towel so Herman can breathe. Let stand in a warm draft free
place overnight.
DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.
DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24
hours.
DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.
DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup
flour.
THIS gives you enough starter to use freely in recipes and/or give away.
Herman may be replenished as needed but can go no more than 5 days at room
temperature between feedings. After feeding, wait 24 hours before using
the renewed starter.
DAILY stirring helps keep yeast mold from forming.
Most directions specify that Herman not be refrigerated since cooler
temperatures slow the growth and "souring" of the starter. It is, however,
a safer course for busy cooks with fast growing starters. Herman also is
freezer-friendly and may be kept on ice between baking impulses if you get
bored.
NOTE: If desired,substitute buttermilk for milk in starter for more
flavor and less fat. If more starter is needed, additions may be doubled
when 2 or more cups of starter are used.....

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---------- Recipe via Meal-Master (tm) v7.05

Title: BREAD FAT SUBSTITUTE - APPLESAUCE
Categories: Tips, Breads, Apples, Breadmaker
Servings: 1

-LINDA CALDWELL KKPD13B

Try substituting unsweetened applesauce for the fats called for in your
bread recipes. This even works with chocolate cake! Many can't tell any
difference in taste and the pectin in the applesauce keeps the bread moist
longer. I buy the small Motts individual containers so I don't have a large
jar going bad in the fridge. I've read that you can use up to one
tablespoon of applesauce per cup of flour. If you do make this substitution
hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back
in a tsp. at a time during the kneading cycle.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Hawaiin sweet bread
Categories: Breads, Breadmaker
Servings: 1

3 ts Dry yeast 1/4 ts Lemon extract
5 tb Sugar 1/4 ts Vanilla extract
3 c Bread flour 2 Eggs
3/4 ts Salt 4 tb Butter
2 tb Dry milk 1 c Warm water
2 tb Instant potato flakes

This is from "Great Bread Machine Recipes" by Norman A. Garrett.

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

The following information comes from King Arthur Flour "A Short Course in
Cooking With & Keeping the Elusive Wild Yeast".

What is a Sourdough Starter? "A sourdough starter is a wild yeast living in
a batter of flour and liquid. Yeasts are microscopic fungi related
distantly to mushrooms. There are many varieties of these tiny organisms
around us everywhere. Wild yeasts are rugged individualists which can
withstand the most extreme of circumstances. Some will make delicious
loaves of bread; others will create yogurt and cheese out of milk; still
others will turn the juices of grains and fruit into beer and wine."
"Active dry yeast, the kind we can buy in packets at our grocer's, is a
domesticated descendant of these wild relatives, one which has been grown
for flavor, speed of growth and predictability. But domestic yeasts are
much more fragile and can't be grown at home without eventually reverting
to their original wild state."

"If you can imagine a world without any packets of active dry yeast, you
can imagine how important your sourdough starter would be to you. Without
it, you would be doomed to some pretty awful eating. It is no wonder that
sourdough starters were treasured, fought over, and carried to all ends of
the earth. To the early prospectors, it was such a valued possession
(almost more than the gold they were seeking), that they slept with it on
frigid winter nights to keep it from freezing. (Ironically, freezing won't
kill a sourdough starter although too much heat will.)"

Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above,
yeast is a microscopic fungus. As it feeds on the natural sugars in grain,
it multiplies and gives off carbon dioxide (just as we do when we breathe).
This invisible activity of yeast is called fermentation. When you make
bread with wheat, by kneading the long elastic strands of wheat protein
(called gluten) into an elastic mesh, you create traps for these carbon
dioxide bubbles causing the dough to expand as if it contained a million
tiny balloons."

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

(Continued) How to Feed & Care for Your Sourdough Starter:

"Keeping a sourdough starter is somewhat like having a pet because it needs
to be fed and cared for. But its requirements are simple and not time
consuming. Baking with sourdough is also a simple process. All it takes is
a little planning and timing. The results are so satisfying, you'll grow to
treasure your invisible pet the way our ancestors did."

"When you receive your starter, refrigerate it if you don't intend to feed
it immediately (at any rate, starter should be fed as soon as possible
after you receive it). To feed it for the first time, snip off a corner of
the plastic bag and squeeze the starter into a glass or ceramic bowl (not
metal). Stir in 3 cups of lukewarm water (what feels comfortable on your
wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well
blended and the consistency of pancake batter. Let the replenished starter
sit at room temperature for at least 12 hours to give the yeast a chance to
multiply and become active before you put it in the refrigerator.
Ordinarily you would feed your starter when you remove some to bake with
it. A good rule of thumb is to replenish it every two weeks or so,
preferably because you made a wonderful loaf of sourdough bread, a stack of
pancakes or a delicious sourdough cake." (This previous paragraph is for
those people who have ordered King Arthur's Sourdough Starter from their
catalog.)

"During the time the starter is stored in the refrigerator, it becomes
relatively dormant which is why it can survive so long with so little
attention. You'll find that a clear, amber colored liquid will accumulate
on the surface of the starter. This liquid contains 12% to 14% alcohol."

"When yeast is in contact with air, it produces carbon dioxide; when it's
not, it produces alcohol. When you blend the alcohol back into the
starter, it helps produce the unique flavor you find in good sourdough
breads. For milder flavor, you can pour off some of the alcohol if you
wish although this will thicken the starter requiring a bit more liquid to
return it to its "pancake batter" consistency. (To "sweeten" a starter in
another way, see Troubleshooting which follows.) The alcohol itself
dissipates during the baking process."
(Continued)

~---06/30 08:58 pm LORELI Loafing and Laughing in OcL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

(CONTINUED) Storing Your Starter:

"Once your sourdough pet is cold and relatively dormant, it can survive
quite a long time between "feedings." It is certainly not as demanding as
children, or more traditional pets, but it isn't happy just sitting for
months on end like a packet of commercially dried yeast either." "Freezing:
You may be able to ignore your starter for a month or even much longer, but
if you know you're going to be away for a time, you can store it (unlike
children or pets) in the freezer. You may want to transfer it to a plastic
container first as it will expand as it freezes. When you are ready to use
it again, give it a day to revive, feed it a good meal, give it another day
to build up an armada of fresh, new wild siblings and it will be ready to
go to work."

"Drying: An alternative storage method is to dry your starter by spreading
it out on a piece of heavy plastic wrap or waxed paper. Once it's dry,
crumble it up and put it in an airtight container. Store it some place
cool, or, to be safe, in the freezer. To reactivate the dried starter,
grind it into small particles with a hand cranked grinder, a blender or a
food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable
on your wrist) into a glass or ceramic bowl. Stir in and dissolve a
tablespoon of sugar or honey. This isn't necessary but it gives the yeast
an easy "first course." Blend in an equal amount of flour and dried
starter. Cover the bowl with plastic wrap and watch for small telltale
bubbles which should begin to appear on the surface within a few hours.
Once you see them you'll know it's alive and well. Let it continue to feed
and grow for a further 12 hours before you cover and refrigerate it." How
to Remove Some Starter for Baking:

"With a spoon or wire whisk, blend the liquid back into the starter and
then measure out the quantity required by your recipe. Replace the amount
taken with equal amounts of flour and water. Since many recipes are based
on using 1 cup of starter, you would return to your starter pot, 1 cup of
flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but
you can adjust the amount whenever you want.) As you did when you first fed
your starter, let it sit at room temperature for at least 12 hours to give
the yeast a chance to "feed" and multiply before you chill it again."

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

(CONTINUED) TROUGLESHOOTING

Feeding Without Baking: "If you have been busy or away, you can always
feed your starter without baking anything. Stir the mixture together, take
out and discard 1 cup of starter and replenish as above, stirring in 1 cup
water and 1 cup flour. (Or instead of discarding the starter you removed,
ask a neighbor if he or she would be interested in adopting a starter of
his/her very own.) Let the resuscitated mixture sit at room temperature
for 12 hours or so before you return it to the refrigerator."

Treating a "Sluggish" Starter: "If you feel that your starter is just not
"up to snuff," dissolve a teaspoon of yeast in the cup of water you mix
into the starter when you feed it. (If you live in an area where water is
chlorinated, let some sit out overnight to allow the chlorine to dissipate
to preclude any interference with the development of the sourdough
micro-organisms)."

Sweetening a Starter: "If your starter becomes too sour, take out 1 cup,
dispose of the remainder, and add 2 cups of each of flour and water to
refreshen it."

Increasing Your Starter: "If you want to grow a large amount of starter to
give some to a friend or to do a lot of baking, simply increase the amount
you feed it."

Resuscitating a Neglected Starter: "If your sourdough starter has sat in
the refrigerator months beyond the point of health, give it a fighting
chance for survival before you throw it out. A little warmth and a good
meal of strong, high energy carbohydrates may be all it needs to get it off
and running again."

"The layer of liquid on the surface will probably be very dark, making it
look as if the starter must surely have expired. Quell your fear, wrestle
the top off the jar and give it a sniff. If it smells the way it should,
though exceptionally sour, it may just be sitting there in a dormant state
waiting to be fed. The only way to know is to give it a meal."

"Blend it back together and pour it into a glass or ceramic bowl. (Take
this opportunity to give its jar a good wash.) As the starter will probably
be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and
thicken it. Leave the bowl out on the counter where it will be warm and
visible." (Continued)

~---06/30 09:00 pm LORELI Loafing and Laughing in OcL
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

(CONTINUED) "In a couple of hours you may see tiny bubbles appear on the
surface. If so, cheer your brew on by keeping it warm and covered
overnight. In the morning, celebrate by making sourdough pancakes (which
you'll find ...in our "King Arthur

Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the
remaining starter another feeding, let it sit for 12 more hours to ensure
its reawakened vigor before you tuck it back in the frig. Then quietly
heave a sigh of relief and congratulate yourself on your rescue." How to
Decide if You Need to Start Over (groan):

"If your sourdough begins to mold or develop a peculiar color or odor
instead of a "clean, sour aroma," give a sigh, throw it out and, if you're
patient, start again. Along with the vital yeasts, you may have
inadvertently nurtured a strain of bacteria that will not be wonderful in
food. This happens very infrequently so don't let this possibility
dissuade you from a sourdough adventure."

Starter Variations:

"Here are some variations on the basic flour/liquid/yeast combination that
will produce sourdough starters with different personalities.

*Substitute 1 cup of stone ground whole wheat flour for 1
of the unbleached all-purpose flour.

*For tap water, substitute water from cooking potatoes.
It contains nutrients which any kind of yeast loves and
along with making the yeast happy, it creates great
flavor in bread.

*Substitute buttermilk for tap water.

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

"One of the most frequently asked questions of us here at King Arthur Flour
is, 'What is gluten?' Gluten is an element of the wheat berry that
contains two special proteins, gluten in and gliadin. When you are making
bread, and you add liquid to the flour, you get these two proteins in
business. They start to interact and form a web which traps the carbon
dioxide that the yeast is giving off. This web is developed during the
kneading process. Wheat is the only grain which contains gluten."

"To use gluten, we have found that adding a tablespoon for each cup of
flour called for in the recipe will increase the rise in the bread from 25%
to 30%. The proper way to measure the gluten is to put 1 tablespoon of the
gluten in your measuring cup and then spoon the flour into the cup on top
of the gluten. Level off the flour with the back of a knife."

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---------- Recipe via Meal-Master (tm) v7.05

Title: KING ARTHUR FLOUR - BAKING TIPS
Categories: Information, Breads
Servings: 1

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

1. Yeast Proofing: To "proof" yeast, first dissolve the
sugar (about 1 Tbsp. for each 2 cups liquid) or other
sweetener in warm water (about 95 degrees) and then add
your yeast. Wait several minutes for it to dissolve
and begin to "work", or develop tiny bubbles. If it
doesn't show signs of life, discard it and try another
batch. Because yeast doesn't like salt, add it after
the yeast is "proofed".

2. A Better Measure: Because flour settles and compacts
in storage, fluff it up before you measure. Then,
gently sprinkle it into your measuring cup and scrape
the excess off with the back of a knife. This will
insure a 4 oz. cup of flour rather than the 5 oz. you
would have if you scooped it out with your cup. 3. Rest When You "Knead"
It!: After 3 or 4 minutes of
kneading dough, let it rest for a few minutes. The
rest relaxes the dough and makes the remaining kneading
easier.

4. Liquid Assets: Instead of the water your recipe calls
for, try juices, bouillon, or water you've cooked
vegetables in. Instead of milk, try buttermilk,
yogurt, or sour cream. It can add a whole new flavor
and improve nutrition.

5. Sweeteners: Even though you don't need it when making
bread, a little sugar can bring out flavor, just as
salt can. For added moisture, try honey, maple syrup,
or regular or dark unsulphured molasses.

6. Oil for Longevity: If you don't mind a few extra
calories (12 to 15) per slice (a slice of bread without
fat has only 60 to 65 calories!), add a couple of
tablespoons of butter or vegetable oil to your dough,
and your bread will stay fresher for a longer period. 7. Storing King
Arthur Flour: If you use your flour
fairly quickly, store it in a cool, dry cupboard and
stick a couple of bay leaves in the bag to discourage
any visitors. If you use your flour more slowly,
especially your whole wheat, put it in a lock-type
plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing
and Laughing in Ocala,L
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT:
"MEGA 500+" FOR JUDY

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---------- Recipe via Meal-Master (tm) v7.05

Title: OAT-WHEAT BAGEL BREAD
Categories: Breadmaker, Breads
Servings: 1

1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1
1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2
1 1/2 c Oat flour 1 3 tb Honey - 2
1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz

1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right
are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots,
millet and/or sunflower seeds. 18/6/93

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---------- Recipe via Meal-Master (tm) v7.05

Title: ANOTHER SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

Kyllikki Fuller

Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
there. This was the sourest sourdough I'd ever eaten but it was to die for.
from Kylli

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---------- Recipe via Meal-Master (tm) v7.05

Title: BASIC SOURDOUGH STARTER (WITH POTATO)
Categories: Breads, Sourdough, Starter
Servings: 1

-NFXS18B 1/2 tb Active dry yeast
Lg baking potato peeled,cube 1 ts Sugar
1 c White flour

Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
saving potato for other use. Let potato water cook to lukewarm. In a glass
or ceramic bowl that has been scalded, place flour, yeast and sugar; add
lukewarm potato water and stir in well. Cover with plastic wrap and pierce
with fork to release gases. Place in a warm, draft-free location at an even
85F for 2 days; stir several times daily. (do not let sourdough starter
rise above 95F because higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use. Replenish with one c flour
and 3/4 c water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with flour.
Starter should be at room temp when using in recipes, always after having
stood 12 hrs from addition of replenishing flour and water. At least 1 c
should remain to refrigerate.

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---------- Recipe via Meal-Master (tm) v7.05

Title: WHOLE-WHEAT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

NFXS18B 1 ts Active dry yeast
1 1/2 c Whole wheat flour 1 1/2 x Lukewarm water

In a glass or ceramic bowl or jar that has been scalded, combine flour and
yeast, add water and blend well. Cover with plastic wrap and pierce with
fork to release gases. Place in a warm, draft-free location at an even 85F
for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If
you have several starters, keep whole wheat separate from others to
preserve its own distinctive flavor. Whole wheat starter does not have as
much rising action as that made with white flour; you may have to plan
longer rising times. To replenish, always use whole wheat flour.

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---------- Recipe via Meal-Master (tm) v7.05

Title: YOGHURT SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

NFXS18B 2 tb Natural plain yoghurt
1 c Low fat milk 1 c White flour

Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt.
Pour into scalded glass jar or bowl, cover with plastic and place in a warm
location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour
until well blended, cover again with plastic and pierce with fork to
release gases. Place in a warm draft-free location at an even 85F for 2
days; stir several times each day. It should have a strong sourdough smell
and show bubbles. Refrigerate until ready to use. When replenishing
starter, add lukewarm milk instead of water.

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---------- Recipe via Meal-Master (tm) v7.05

Title: BASIC SOURDOUGH STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

NFXS18B 3/4 c Milk
1 ts Active dry yeast 1 c Flour *
1/4 c Warm water

Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
flour gradually. Beat until smooht. Cover with towel; let stand in warm,
draft-free place until starter begins to ferment, about 24 hrs. (bubbles
will appear on surface of starter) If starter has not begun fermentation
after 24 hr, discard and begin again. If fermentation has begun, stir well;
cover tightly with plastic wrap and return to warm, draft-free place. Let
stand until foamy, 2-3 days. When starter has become foamy, stir well; pour
into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.
Starter is ready to use when a clear liquid has risen to top. Stir before
using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk
and 3/4 c flour to reserved starter. Store covered at room temp until
bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every
week to 10 days. If the volume of the breads you bake begins to decrease,
dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and
the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at
night to bake in the morning - or vice versa. Before adding the milk and
flour to remaining starter, bake your bread and judge the volume

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---------- Recipe via Meal-Master (tm) v7.05

Title: SOURDOUGH RYE STARTER
Categories: Breads, Sourdough, Starter
Servings: 1

NFXS18B 1 1/2 c Lukewarm water
2 c Rye flour Onion slice optional
1 tb Yeast

In a glass or ceramic bowl, or jar that has been scalded, combine flour and
yeast, add water and blend well. Add onion slice, cover with platic wrap
and pierce plastic with fork to release gases. Place in a warm, draft-free
place, at an even 85F for 3 days.; stir several times daily. Remove onion
slice and refrigerate until ready to use. Onion imparts a strong flavor and
this starter can only be used with compatible rye recipes; rye starter
without onion can be used in any rye sourdough recipe. To replenish, always
use rye flour. If starter does not seem bubbly after replenishing and
standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat
starter, you may have to plan longer rising times for dough made with this
one.

~----Gaye aka Noodnick09/29 10:18 pm...
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM

TO: ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!

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---------- Recipe via Meal-Master (tm) v7.05

Title: ALASKA SOUREST DOUGH
Categories: Starter, Sourdough, Breads
Servings: 2

1 pk Yeast 1 tb Vinegar
2 1/4 c Warm water 1 ts Salt
2 tb Sugar 2 c Bread flour

1

Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose
flour. Add remaining water until a creamy batter is formed. Place in a
glass bowl,cover and let sit until it starts to ferment. About 3 days. It
will take on a powerful boozy smell. Stir again until creamy and measure
out what is called for in the recipe.Replenish starter with equal amounts
of flour and water. Store in the fridge and bring to room temp before
using. It says to allow to ferment for one week between uses but I don't.I
do let it sit out overnight after I feed it. This starter took about 1 1/2
months to become really sour.

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---------- Recipe via Meal-Master (tm) v7.05

Title: CARAWAY RYE *** XXMX58B
Categories: Breads, Breadmaker, Jewish
Servings: 1

1 c Flour; better for bread flo 1 tb Caraway seeds
1 c Flour; all purpose 1 tb Butter
1/2 c Rye flour 1 c Warm water
3/4 ts Salt 1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Re- ally our
favorite. FROM: JOYCE ALENSKIS (XMXX58B)

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---------- Recipe via Meal-Master (tm) v7.05

Title: Pizza
Categories: Breadmaker, Breads
Servings: 1

2 1/4 c Bread flour TOPPINGS:
1 ts Salt 2/3 c Pizza sauce (10 oz)
1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz)
3/4 c Water Garnishes of your choice
1 ts Dry yeast

1. Place first 3 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Divide the dough into 4 equal portions. Roll each portion into a
ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and
rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on
a greased baking pan. Prick the surface with a fork. 6. Brush with 2
tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with
ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes
or until ingredients are cooked and the dough is crisp and slightly brown.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM

TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT:
R-MM PIZZA MEGA

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---------- Recipe via Meal-Master (tm) v7.05

Title: SOURDOUGH STARTER AND BREAD
Categories: Sourdough, Starter, Breads, Breadmaker
Servings: 1

-MARY GEORGE (GVJN88B)

2 c Skim milk
2 c Bread flour
1 Pk Yeast

Place milk in a glass container and allow to stand at room temperature for
24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5
days, depending on how long it takes it to bubble and sour. If it starts to
dry out, stir in enough tepid water to bring it back to the original
consistency. Once it has a good sour aroma and is full of bubbles, it is
ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time
part of the starter is used,

replenish with a mixture of equal parts milk and flour. Leave at room
temperature several hours or overnight, or until it begins to fill with
bubbles. Then cover and store in refrigerator. Starter is best if used at
least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and
discard about half and replenish as described. Given attention, a starter
becomes more flavorful with age. Starter can be frozen if it is not to be
used for several weeks. This will slow down yeast action and should be left
at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup
skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp.
lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above
thoroughly (using half of the flour) and let stand uncovered to ferment
overnight in a warm place. Next morning, after the mixture has risen and
fallen, stir down any crust that may have formed. Add the rest of the
flour. When thoroughly mixed, turn out onto a board covered with a little
flour so it won't stick. Shape dough into 2 loaves, put into bread pans,
brush lightly with liquid Butter Buds, and let rise covered until almost
doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This
recipe works GREAT in a bread machine. Simply put all of the ingredients in
the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)
Per slice
Fat: 0.21g Calories: 96
Cholesterol:0.42 mg Carbohydrate:19.7g
Protein:2.89g Sodium:10.3mg
This was taken from Pam Mycoskie's book BUTTER BUSTERS
I would highly recommend this book to anyone who is watching their weight
and who is on a heart diet.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Three Cheese Bread
Categories: Breads, Breadmaker
Servings: 16

3/4 c Water 1/2 c Shredded Swiss Cheese
3 c Bread Flour 1/3 c Creamed Cottage Cheese
2 tb Sugar 3 tb Grated Parmesan Cheese
1 1/2 ts Salt 2 ts Regular Active Yeast
2 tb Margarine or Oil

Place ingrediants in bread pan in the order recommended by the
manufacturer. Don't use the delayed timer cycle since the cheese may
spoil. Bake on light crust.

NOTE: Due the differing moisture content of cheese, you may need to watch
the dough ball to determine if it is too moist or too dry.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Blueberry Muffins
Categories: Muffins, Breads, Fruit
Servings: 12

---------------------------CYNTHIA MERZER CPFX72A---------------------------
1 c Sugar 3/4 ts Nutmeg
1/4 c Margarine 1/2 ts Vanilla extract
1 c Milk 1/4 ts Salt
1 lg Egg 1 c Blueberries, fresh or
1 1/3 c Flour -unsweetened frozen, thawed
2 ts Baking powder -and drained
3/4 ts Cinnamon

Preheat oven to 375. Prepare muffin tins with paper liners. In medium
bowl, cream sugar and margarine on low speed of electric mixer until
smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg,
vanilla and salt. Mix just until thoroughly blended. Gently mix in
remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries.
Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.

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---------- Recipe via Meal-Master (tm) v7.05

Title: Hamburger Pizza
Categories: Cheese, Ground beef, Breads
Servings: 8

-----------------------------------CRUST-----------------------------------
2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot
1 pk Active Dry Yeast

--------------------------------MEAT MIXTURE--------------------------------
1 lb Lean Ground Beef 2 ts Oregano Leaves
1/2 c Onion; Chopped 1/4 ts Pepper
15 oz Tomato Sauce

----------------------------------TOPPING----------------------------------
1/2 c Green Pepper; Chopped (opt) 1 c Parmesan Cheese; Grated
2 c Mozzarella Cheese; Shredded

Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot
water. Turn the dough onto a well-floured surface and knead until smooth,
about 20 times. Let the dough rest a few minutes. While the dough is
resting, cook and stir the meat and onion in a large skillet until the
onion is tender and the meat is brown. Drain off the excess fat. Stir in
the tomato sauce, oregano leaves, and pepper and set aside. Divide the
dough in half. Roll each half on an ungreased baking sheet into a
rectangle, 13x9" or on a pizza pan 12" in diameter. Pinch the edges to make
a slight rim. Spread the meat mixture almost to the edges. Top with the
green pepper and cheeses. Bake until the crust is brown and the filling is
hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.
NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella
in the above recipe.

Title: Spiced Apple Muffins
Categories: Breads, Fruits, Muffins, Apples
Servings: 12

1/3 c Shortening 1/2 ts Cinnamon
1/2 c Sugar 1/4 c Milk
1 Egg 1 c Apple sauce
1 1/2 c Sifted flour 1/3 c Melted butter
2 ts Baking powder 1/2 ts Sugar
1/2 ts Salt 1 ts Cinnamon
1/2 ts Nutmeg

Cream together shrotening and sugar. Add egg. Sift dry ingredients, add dry
ingredients alternately with milk to creamed mixture. stir in apple sauce.
Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for
10 minutes, then dip each muffin top into melted butter, followed by
mixture of sugar and cimmamon. Serve warm or cold.
Pat Empson 05/21 07:24 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Butter Bread
Categories: Breads, Fruits, Apples
Servings: 1

1 1/2 c Flour 1 Egg
2 tb Flour 4 tb Melted butter
2 tb Baking powder 1/2 c Apple butter
1/2 c Brown sugar 1/4 c Milk
1 ts Cinnamon 1/4 c Apple cider
1/2 ts Nutmeg 1/2 c White raisins,soaked in
1/2 ts Salt 2 tb Orange juice

Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar,
spices and salt. Make a well in center and add egg, butter, apple butter,
milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf
pan. Bake for 45 minutes.
Pat Empson 05/21 07:25 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Banana Bread
Categories: Breads, Fruits, Apples
Servings: 8

1/2 c Butter, softened 2 c Flour
1/2 c Brown Sugar 1 ts Baking Powder
1/2 c Granulated Sugar 1 ts Baking Soda
2 Eggs 1/2 ts Cinnamon
3 tb Sour Cream 2 Apples, cored and chopped
1 Banana, mashed 1/2 c Chopped Walnuts
1 ts Vanilla

Preheat oven to 350 deg F.
Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and
vanilla.
In separate bowl, combine flour, baking powder, soda and cinnamon.
Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into
greased bread pan and bake 1 hour.
Pat Empson 05/21 07:25 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Pancakes II
Categories: Breads, Apples
Servings: 1

1 c Flour 1/2 c Milk
1/4 ts Salt 1 Egg; beaten
1 1/2 ts Baking powder 1/2 ts Vanilla
1 tb Butter; melted 1 1/4 c Applesauce

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir
into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot,
well greased griddle, allowing enough batter to make 4 " cakes. When edges
are lightly browned, turn and cook on second side. Serve hot with maple
syrup or apple jelly and lots of butter.
Pat Empson 05/21 07:28 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

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---------- Recipe via Meal-Master (tm) v7.05

Title: 7-Up Apple Dumplings
Categories: Breads, Apples
Servings: 10

2 c Sugar 10 Large apples
1 ts Cinnamon 1 Can biscuits
1/2 ts Nutmeg 1 ts Nutmeg
1 Stick butter 1 ts Cinnamon
20 oz 7-up

1/2 stick butter

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and
the 7- up. Heat until melted, set aside. Peel and core apples, separate
dough from 1 can biscuits. Separate and roll out each biscuit individually
and place 1 apple in each. Combine second group of sugar, cinnamon and
nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with
2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9
x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45
minutes.
Pat Empson 05/21 07:28 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Rolls
Categories: Breads, Rolls, Apples
Servings: 2

2 c Flour 1/4 c Shortening
4 ts Baking powder 2 tb Melted butter or butter
3/4 c Milk -substitute
4 c Pared, sliced apples 1 ts Cinnamon
1/4 c Brown sugar 1 c Brown sugar
1/2 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto
lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with
melted butter. Cover with apples. Sprinkle with 1cup sugar and the
cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2
inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan.
Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes.
8 servings. 1941
Pat Empson 05/20 06:54 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Pancake Puff
Categories: Breads, Apples, Low-cal
Servings: 4

1 tb +1 t rc margarine 1 ts Cinnamon
3 Small mac. apples;cored & 2 Large eggs
Cut into 1/4" thick slices 1/2 c Skim milk
2 tb Dark raisins 1/4 c + 2 Tb. flour
3 tb Granulatd sugar 1 ts Vanilla extract
2 tb Orange juice

In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples,
raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8
minutes, until apples are just tender. Remove apples to bowl. Preheat oven
to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually
add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes
longer, until batter is smooth. Add remaining 2 tsp. margarine to same
skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake
10 minutes. Remove from oven and spoon apple mixture into center of
pancake. Return to oven and bake 12-15 min. longer until puffed and golden.
Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.
Pat Empson 05/20 08:03 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Bread #2
Categories: Breads, Apples
Servings: 2

1/2 c Butter 1 tb Butter (melted)
2 c Peeled, diced,apples 2 tb Buttermilk
1 c Sugar 1/4 c Packed brown sugar
1/2 c Chopped walnuts 2 c All purpose flour
2 Eggs 1/4 ts Cinnamon
1/2 c Raisins 1 ts Vanilla
1 ts Baking soda

Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs,
one at a time, beating well after each addition. Dissolve baking soda in
buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir
well. Stir in apples, walnuts and raisins. Spoon into 2 greased and
floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar
and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min.
Cool in pan for 5 minutes and then cool completely on rack.
Pat Empson 05/20 08:11 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Bread
Categories: Breads, Apples
Servings: 12

4 c Apples, sliced 2 lg Eggs
1 c Butter 2 ts Cinnamon
2 c Sugar 1/2 c Hazelnuts, chopped
2 c Flour, pastry

Core and peel apples before slicing. Melt butter. Preheat oven
to 350. Mix all ingredients together in large work bowl. Pour
batter into greased 9"x5" bread pan. Bake one hour.
Pat Empson 05/20 08:09 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Ange's Apple Bread
Categories: Breads, Apples
Servings: 2

2 c Sugar 1 ts Baking soda
1 c Oil 1 ts Cinnamon
3 Eggs 2 ts Vanilla extract
3 c All purpose flour 2 c Chopped peeled apples
1 ts Salt 1 c Nuts

Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs.
In a separate bowl sift together the flour, slt, baking soda, and cinnamon.
Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and
nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1
hour.
Pat Empson 05/20 08:10 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Walnut Apple Bread
Categories: Breads, Apples
Servings: 1

1 1/2 c All-purpose flour, sifted 1 1/2 c Wheat cereal flakes, crushed
2 ts Baking powder 1 c Walnuts, coarsely chopped
1/2 ts Baking soda 1/4 c Apple, chopped
1/2 ts Salt 1 Egg, slightly beaten
1 ts Cinnamon 1/4 c Brown sugar, firmly packed
1/4 ts Nutmeg 2 ts Vegetable oil
1/8 ts Allspice 1 1/2 c Buttermilk, lowfat

Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift
flour, baking powder, baking soda, salt and spices into bowl. Stir in
cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil;
add to dry mixture. Stir just enough to moisten dry ingredients. Do not
beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted
into center comes out clean. Makes 1 loaf.
Pat Empson 05/20 08:11 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
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---------- Recipe via Meal-Master (tm) v7.05

Title: Sourdough Apple Sorcery
Categories: Breads, Sourdough, Apples
Servings: 4

3/4 c White flour 1/2 ts Ground cinnamon
3/4 c Whole wheat flour Egg
2/3 c Lightly toasted wheat germ 1/2 c Brown sugar
1/2 ts Salt 1/2 c Safflower oil
1/2 ts Baking soda 1 c Sourdough starter, room temp
1 ts Baking powder 1 c Unsweetened thick applesauce

Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon
and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix
in starter and applesauce and mix well. Add mixture and stir just until dry
ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake
in oven preheated to 350 for 50 mins or until bread tests done. Cool on
wire rack 10 mins, turn out, turn right side up, remove waxed paper and
cool. **To keep quick breads from sticking to pan, line pan with strip of
waxed paper; oil pan, place paper in pan invert paper so that batter is on
oiled surface.
Pat Empson 05/20 08:16 pm
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Apple Breakfast Bread
Categories: Breads, Apples
Servings: 2

2 c Flour 3 Apples
1 ts Salt 4 ts Baking powder
2 tb Brown sugar 4 tb Shortening
3/4 c Milk 2 c Chopped raisins
1 ts Cinnamon 1 Egg, well beaten
2 tb Melted butter or butter 2 tb Brown sugar
-substitute

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in
shortening and add raisins. Add sufficient milk to which egg has been added
to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan.
Brush dough with melted butter. Pare, quarter, and core apples and cut in
thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush
apples with more melted butter and sprinkle with cinnamon and brown sugar
which have been mixed together. Bake in moderate oven (400 F) 20 minutes or
until apples are tender. 9 servings. 1941 Pat Empson 05/24 11:11 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: Sourdough Apple Pancakes
Categories: Sourdough, Breads, Apples
Servings: 4

2 c Starter 1 tb Sugar
1 Egg; beaten White flour; kneaded
1/2 c Applesauce 1/2 ts Baking soda
2 tb Butter; melted

add egg, applesauce, melted butter, sugar and salt to the starter and mix
briefly. Add flour to attain desired consistency mix until lump free. Just
before baking dissolve baking soda in a tablespoon of water and gently
blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook
2 to 4 minutes and turn for an additional 2 minutes.
Pat Empson 05/24 11:19 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE
APPLES

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: STRAWBERRY-ORANGE MUFFINS
Categories: Muffins, Fruits, Breads, Nw
Servings: 16

----------------------------NORMA WRENN NPXR56B----------------------------
2 1/4 c All-purpose flour 1 Egg
2 ts Baking powder 1 tb Finely grated orange zest
1 ts Baking soda 1 c Fresh strawberries; thinly
1/2 ts Salt -sliced 1/8"; pat dry
3/4 c Sugar -between paper towels to
1/2 c Milk -keep juices from coloring
1/2 c Sour cream -the batter
1/3 c Vegetable oil 1/3 c Strawberry jam

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir
and toss together the flour, baking powder, baking soda and salt. Set
aside. In a medium bowl whisk together the sugar, milk, sour cream, oil,
egg and orange zest until mixed; stir in the strawberries. Add to the
combined dry ingredients and stir just until blended. Place a spoonful of
batter in each prepared muffin cup. Top each with a scant teaspoon of
strawberry jam. Spoon the remaining batter over the jam, filling each cup
about two-thirds full. Bake until a toothpick inserted in the center of
the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes,
then remove. Makes about 16 standard muffins. Source: Muffins & Quick
Breads Williams-Sonoma Kitchen Library


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