Search Results for '("C'

[Mike Nolan]

This is way off topic, but I'm starting to get into photography (with a new Canon T6i), but I know there are several BC-ers (not all of whom are active here--yet) who are into photography as well.

Anyway, if you're into pictures of birds, the 2016 Audubon Society photography contest winners are out, and there's also a gallery of another 100 photographs entered that didn't win a prize but are pretty amazing anyway.

2016 winners: 2016 winners (I especially like that they gave details on what type of camera, lens, settings, etc.)

Gallery: gallery

[Mike Nolan]

I've made it in a 10 x 10 pan several times. I make a half-recipe of batter but a full recipe of frosting.
If you made it in a 9x9 pan it'd be a bit thicker, but I think that'd be OK.

I use this recipe: Texas Chocolate Sheet Cake but with a few modifications:

1. I dust the greased cake pan with cocoa powder rather than flour.
2. I use 4 tablespoons of cocoa powder instead of 3 in the frosting.
3. I use more buttermilk in the frosting than it calls for (needed because of the extra cocoa powder.)
4. I make sure the butter/cocoa/buttermilk mixture for the frosting gets boiled for a minute or so. (The butter will separate a bit and the buttermilk might curdle, don't worry about it.)
5. I keep the frosting on low/simmer while mixing in the powdered sugar and until it's ready to pour on the warm cake. This also ensure that it doesn't cool down before I can pour it on the cake.
6. The cake should be quite warm when your pour the warm frosting on it, probably in the 140F to 150F range if tested with an infrared thermometer (my constant companion in the kitchen.)

I have made this cake using a gluten-free flour and although I could tell the difference, both were good. (The frosting's the real star, IMHO.) I add a little xanthan gum, because I'm never sure how much there is in a GF flour.

• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.
• This reply was modified 9 years, 9 months ago by htfoot.

[rottiedogs]

Zwiebelkuchen Stolen From Petra
Submitted by brianjwood on August 13, 2002 at 2:23 am

DESCRIPTION
Zwiebelkuchen Stolen From Petra

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Zwiebelkuchen (onion Pie)

Servings: 8

1 pk Yeast; Active Dry
1 teasp Sugar
1 1/2 teasp Salt
3 c Unbleached Flour
1 Tablesp Shortening
1 cup Water; 120 to 130 Degrees F.
6 Slices of Bacon; Cut Up
2 Onions; Medium, Sliced
1/4 teasp Cumin
1/2 teasp Salt
Pepper; As Desired
1 Egg Yolk
1 cup Sour Cream

Mix yeast, sugar, 1 teasp salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp.
Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 teasp salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes.
Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.

[rottiedogs]

Yorkshire Spice Bread
Submitted by brianjwood on August 05, 2002 at 9:36 am

DESCRIPTION
Yorkshire Spice Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Can be made conventionally, use your usual methods, temperature and timings and bake in a loaf tin.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Yorkshire Spice Bread
Categories: Abm
Yield: 1 Servings

1 t Active yeast,Dry
1/2 t Cinnamon
1/2 t Nutmeg
2 t orange peel,Dried
3 T Powdered sugar
1 3/4 c Bread flour
1 Egg
4 t Olive oil
4 t Butter
1 t Maple syrup
1/2 c Warm milk
1/4 c Raisins
----- LB LOAF ========================
1 1/2 t Active yeast,Dry

1/2 ts cinnamon 1/2 ts nutmeg 1 tb dried orange peel 1/4 c powdered
sugar 2
1/2 cups & 2 tb bread flour 1 egg 2 tb olive oil 2 tb butter 1/2 tb
maple
syrup 3/4 c warm milk 1/2 c raisins

Use mix cycle and add raisins at the beep. For those machines without
mix
cycle, add raisins after the initial mixing cycle.

Combine ingredients according to manufacturer's directions.

-----

[rottiedogs]

Wiltshire Lardy Cake
Submitted by brianjwood on May 08, 2004 at 3:45 am

DESCRIPTION
Wiltshire Lardy Cake

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
An absolute delight is Lardy Cake. It looms large in my memories of childhood.
Cheers, Brian

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Wiltshire Lardy Cake
Categories: Breads
Yield: 1 Servings

1/2 lb Strong white bread flour
1 t Easy-blend yeast
1/2 t Salt
1/2 oz lard,Melted
1/4 pt water (or milk & water),Warm
----- TO FINISH ======================
1/4 lb Pure pork lard,diced
Lard for greasing the pan
Cinnamon
Allspice
Demerara sugar
----- MIX TOGETHER THE FOLLOWING =====
1 oz Sultanas,chopped
1 oz Raisins,chopped
1 oz Currents,chopped
1 oz candied peel,Chopped

Using a food-mixer or processor or your hands, mix and knead the
dough. Cover it with oiled polythene and leave to rise until doubled
in size; this will take about 1 hour in a warm place.

Knock back the dough, knead it again briefly and roll out to an
oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon
ground allspice and 2 ounces sugar and sprinkle half of this mixture
over the dough. Add half the dried fruits and half the diced lard.
Roll up the dough, like a swiss roll, give it a quarter turn and roll
it out to an oblong again. Sprinkle with sugar and spices, dried
fruits and fat exactly as before. Then roll up and roll out the dough
to an oblong once again, but this time make it the right size to fit
a shallow baking or roasting tin about 7-inches square. Grease the
tin and put the dough into it, pressing it well into the corners.
Cover and leave to prove (rise) until the dough is light, puffy and
well risen.

Score the top of the dough with a diamond pattern, brush with melted
lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas
mark 7 until cooked to a golden brown and smelling delicious, 35-40
minutes.

Cool the cake briefly in the tin so that the melted fat is
re-absorbed, then serve it while still warm, cut into large sticky
fingers. Makes 1 cake

Source: Philippa Davenport in "Country Living" (British), March 1989.
Typed for you by Karen Mintzias

-----

[rottiedogs]

Wild Mushroom Pate
Submitted by brianjwood on May 19, 2004 at 10:31 am

DESCRIPTION
Wild Mushroom Pate

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Baked Wild Mushroom Pate
Yields: 1 Servings
1 Clove garlic; finely chopped
3 Shallots or 1 small red
2 tablespoon Truffle oil
9 oz (250 grams) Wild mushrooms; sliced (bay bolets, or ceps (porcini)are best)
2 tablespoon Brandy
2 Eggs
3 fl. oz.(75 mililiters) Double, or Heavy cream
Salt and pepper
2 tablespoon Parsley, chopped

1 Fry the mushrooms in the truffle oil with the shallots and garlic for about 4 minutes until excess moisture is driven off. 2 Combine all of the ingredients in a food processor and puree to a smooth consistency. Pour the mixture into 6 well-oiled individual ramekins and put them into a flan dish with 1 inch (2 cm) of water and cook bain-marie style for 25 minutes at 180c/350f/Gas 4. Cool and turn out onto a medium size plate. Converted by MC_Buster. NOTES : Chef - Leon Lewis Recipe by: Food & Drink Converted by MM_Buster v2.0l.

[rottiedogs]

Wholegrain Oat Bread
Submitted by brianjwood on February 19, 2005 at 5:58 am

DESCRIPTION
Wholegrain Oat Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
this recipe was posted on another Forum I belong to. I like oat breads.
Cheers, brian

The recipe is from the September 2003 Margaret Stewart's Living magazine. My family loves the bread's flavor and density.

Whole Grain Oat Bread

1 cup steel-cut oats
2 cups boiling water
1/3 cup bulgur wheat
3 tablespoons honey
1/2 cup warm water (about 110 F.)
1 envelope active dry yeast (1 scant tablespoon)
1 and 1/2 cups whole-wheat flour
1 tablespoon plus 1 teaspoon coarse salt
2 to 3 cups all-purpose flour
Unsalted butter at room temperature for bowl and pan
1-1/2 cups old fashioned rolled oats

In a medium bowl, cover steel-cut oats with the boiling water and let stand until room temperature. Stir in bulgur wheat and honey; set aside. Place the warm water in a small bowl. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine the reserved oat mixture with the yeast mixture, whole-wheat flour and salt.
Add the all-purpose flour until the dough is tacky, but not sticky. Continue kneading about 5 minutes more.

Place the dough in a buttered bowl and cover with buttered plastic wrap directly on the surface. Let rise in a warm place until doubled in bulk, about 90 minutes, or refrigerate overnight.

Turn out dough onto a clean work surface; form into a loaf about 9 inches long. Lightly mist with water; sprinkle with rolled oats. Place in a well-buttered 9 by 5 by 2-1/2-inch loaf pan; let stand until doubled in bulk, abut 1 hour.

Preheat oven to 375 F. Using a serrated knife, slash top of loaf lengthwise down center. Place in oven immediately. Bake until nicely browned and cooked through, about 1 hour. Remove from pan and let cool on a wire rack.

I use the overnight method for the first rise and allow the dough to come to room temperature before continuing (takes at least an hour). The loaf is unbelieveably heavy. If you make this bread, be sure to toast a slice or two. You will not be sorry.

[rottiedogs]

Welsh Bread
Submitted by brianjwood on August 05, 2002 at 9:27 am

DESCRIPTION
Welsh Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Welsh Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 t white vinegar
2/3 c milk
2 T brown sugar
1 egg
1/4 c butter (or margarine)
1/4 t salt
2 T molasses
2 c flour,All-Purpose
1 pn baking soda
1 t caraway seeds
1 1/2 t bread machine yeast
3/4 c raisins

Combine the vinegar and the milk. Let stand for at least 15 minutes
or until the mixture thickens.
Add the vinegar mixture, brown sugar, egg, butter, salt, molasses,
bread flour, baking soda, caraway seeds and yeast in the order directed
by your bread machine's manufacturer.
Set machine to basic cycle (fruit bread, white bread, etc depending on
your bread machine), medium crust setting. Add the raisins when
indicated to by your bread machine's manufacturer.
Alternately this bread can be mixed in the bread machine and then bake
in the oven. Set bread machine to dough setting. Remove dough, shape
into a loaf, cover and let rise in a warm place, until just under
doubled in size. This will take about 1 hour.
Bake the bread in a preheated 375 degree oven for 30 to 45 minutes.
Bread will golden brown and sound hollow when thumped on the bottom.
This recipe yields a 1 pound loaf.
Comments: A slightly sweet bread with a great flavor combination of
raisins and caraway seeds.

Source:
"Bread Recipe.Com (ABM recipe collection)

[rottiedogs]

UpsideDown Caramelised Apricot Tart
Submitted by brianjwood on August 25, 2002 at 10:18 am

DESCRIPTION
UpsideDown Caramelised Apricot Tart

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
I finally managed to format this, after blood, sweat, and a bit of cheating!
Hope you like it. Cheers, Brian
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Upsidedown Caramelized Apricot Tart (Tarte Renversee Caramelisee Aux Abricots

1/2- 3/4 C sugar
2 T water
3 T unsalted butter
2 T whipping cream
9 fresh apricots,halved,pitted, or 18 canned apricot halves in extra light syrup (from three 15-ounce cans),well drained
1 sheet frozen puff pastry (half of 17.3 ounce package)
thawed.

Position rack in centre of oven and preheat to 425F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel. Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square. Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet. Gently press down pastry around apricots at edge of skillet. Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute. Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter. Carefully lift off skillet. Rearrange any apricots that may have become dislodged.
Serve warm. This recipe comes to you from Epicurious
(http://www.epicurious.com).

-----

[rottiedogs]

TZs Bread Selection
Submitted by brianjwood on April 30, 2004 at 3:57 am

DESCRIPTION
TZs Bread Selection

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
A few breads in transit to a cyber friend, tz.
Cheers, Brian

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Abm Lemon Poppy Seed Bread
Categories: Abm,Breads,Breadmaker
Yield: 1 Servings

2 1/4 t Yeast
3 c Bread flour
1 T Lemon zest --,Grated
1 1/2 t Poppy seeds
1 t Salt
2 T Sugar
4 T Nonfat dry milk powder
1 T butter,Unsalted
1 c Water
1 lg Egg
1 t Lemon juice
GLAZE
2 t Unsalted butter --,Softened
1 t Lemon zest --,Grated
4 T Powdered sugar
1 t Lemon juice -- (or more)

Add all ingredients except those for glaze. Use basic cycle. While
the bread is cooling to room temperature, make the glaze. Glaze
cooled loaf of bread by drizzing glaze on top and sides of loaf. Let
dry before slicing.

Recipe By : Ultimate Bread Machine Cookbook

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Abm Panettone
Categories: Abm,Italian,Breads,Breadmaker
Yield: 1 Servings

3/4 c + 2 tbs. buttermilk
1 Egg
3 c Bread flour
1 t Salt
4 T Butter
1/4 c Sugar
1/4 t Baking soda
1 1/2 t Active dry yeast

Place all ingredients in bread pan, select dough setting and press
start. When dough has gone threw the frist needing and strating the
second needing put in you candie fruit, what ever kind you like.
before you put in the fruit dust with flour mix then add to the
bread. put in loaf pan or make a round bread. greased pan cover and
let rise in a warm place until doubled, 30 to 45 minutes. You can
bake most loaves at 375 for 35 to 45 minutes until golden brown.

From: Floyd Shell

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Absolutely Apricot Bread (Machine) - Large Loaf
Categories: Breads,Abm,Breadmaker
Yield: 1 Servings

1 1/4 c Water
3 c White bread flour
2 T Dry milk
1 1/2 t Salt
2 T Butter
1/4 c Apricot jam
3/4 c Dried apricots,chopped
2 t Yeast,fast rise or machine
- (or -)
3 t Yeast,active dry

Source: Electric Bread

This is bread with the jam alread inside! It's a coffee bread, a
snack bread or the perfect after-school bread. The finely textured
sweet bread also happens to be lovely, with the summery orange
apricots floting in the golden loaf.

Success Hints

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Almond Bread Abm
Categories: Abm,Breadmaker
Yield: 2 Servings

1 c Milk
1 Eggs
3 T Butter
8 oz Almond paste,1/8" slices
2 1/2 c Flour,not bread flour
2 T Sugar,brown
1/2 t Salt
2 t Yeast
----- GLAZE ==========================
1 t Syrup,corn
1 t Water,warm
Almonds,slivered

Unless the instructions that came with your ABM call for putting
the
yeast in the pan first and incorporating the liquid ingredients last,
pour the milk into the baking pan of your ABM and break in the egg.
If the butter is not soft, cut it into small chunks to ensure its
blending into the dough, then add it to the liquids.

Next add the almond paste, sliced so it will blend better too.
Measure in the flour, brown sugar, and salt, and add the yeast as
directed for your bread maker.

You can use your machine's full cycle with this bread, but the quick
cycle is better. If a light color setting is available, use it as
well.

As soon as the bread has finished baking, remove it from the machine,
closing the cover again, and ease the loaf from the pan. Combine the
corn syrup and warm water and brush the top of the loaf with this
mixture, using a pastry brush. Sprinkle the slivered almonds over the
glaze, put the bread gently back in its pan, and return it to the
electronic oven for a few minutes to dry the glaze a bit.

Source: The Bread Machine Bakery Book

Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005

-----

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: American Garlic And Parsley Bread - Machine
Categories: Breads,Abm,Breadmaker
Yield: 12 Servings

1 1/2 t Active dry yeast
3 c Bread flour
3 T Wheat germ
3 T Wheat bran
1 3/4 t Salt
2 T Sugar
2 T Vegetable oil
2 Garlic cloves,minced
3 T fresh parsley,Chopped
1 1/4 c Water

Add all ingredients in the order suggested by your bread machine
manual and process on the basic bread cycle according to the
manufacturer's directions. For DAK/Welbilt, use White bread setting.
Let the loaf cool before slicing. Serve plain or toasted.
: "This is good bread for a steak sandwich, French dip roast
beef, or a grilled mozzarella cheese and tomato sandwich. Baking the
garlic right in the bread lightens the garlic flavor. If this is not
a strong enough garlic statement for you, add another clove."

From: The Best Bread Machine Cookbook Ever By: Madge Rosenberg

From: Z Pegasus #2 @1219000 1 Date: 08-12-94 The Gwe Bbs
[asv/Cin] (37) Home Cooki

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Amish Friendship Apple Nut Bread
Categories: Breads,Master mix,Misc
Yield: 2 Servings

1 c Amish Friendship starter
At,Room Temperature
3 Eggs
2/3 c Vegetable oil
3 t Vanilla
2 c Unbleached flour
1 c Granulated sugar
2 t Baking powder
1 1/2 t cinnamon,Ground
1 t Baking soda
1 t Salt
1 c Nuts,chopped
2 md Apples,peeled,fine chopped

Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In
a
large bowl, beat together the starter, eggs, oil, and vanilla. Add
flour, sugar, baking powder, cinnamon, baking soda and salt; blend.
Fold in the nuts and apples; transfer batter to prepared loaf pans.
Bake 50 minutes and remove from the oven. Allow loaves to cool in
pans 10 minutes, then tip out onto a rack to finish cooling
completely.

Note: To make 24 muffins, spoon into greased muffin tins and bake for
25 to 30 minutes

Source: Oregonian FOODday; From "Marcia Adams' Heartland, The Best of
the Old and the New from Midwest Kitchens Typos by Dorothy Flatman,
1995

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Annie Mae's Georgia Date-Pecan Bread
Categories: Breads
Yield: 1 Servings

1/2 c Dates,dried,finely chopped
1 Egg
1 c Sugar
2 T Butter,melted
2 c Flour,all-purpose,sifted
3 t Baking powder
1/4 t Baking soda
3/4 t Salt
1/2 c Orange juice
1/4 c Water
1 c Pecans,chopped

Soak dates for 2 hours in water, then drain and dry on paper
toweling. In a bowl, mix egg, sugar, and butter. Sift flour with
baking powder, baking soda, and salt. Add dry ingredients alternately
with orange juice and water, beginning and ending with dry
ingredients. Stir in dates and pecans and beat until well blended.
Pour mixture into a greased 9x5x3" loaf pan. Bake in a preheated
350'F. oven for about 2 hours, or until bread tests done in the
center. Unmold and cool on a rack. This keeps well and is excellent
fora morning coffee party.

-----

[rottiedogs]

Two Chowders
Submitted by brianjwood on September 10, 2002 at 3:44 am

DESCRIPTION
Two Chowders

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I think chowder must be in my top ten favourites. I’ll never forget the first time in Boston – the chowder was good too! Sorry about that, my humour again.
Cheers, Brian
@@@@@
Manhattan Clam Chowder

2 oz(50 g) salt pork, cut into 1/4-inch (5 mm) dice
2 cups(500 ml) chopped clams, fresh or canned
2 cups(500 ml) water
1 cup(250 ml) clam liquor reserved from the
fresh clams, or clam juice
6 tomatoes, peeled, seeded, and chopped
2 potatoes, peeled and cut into 1/2-inch (1 cm) dice
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 green bell pepper (capsicum), chopped
1/4 cup(60 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp(2 ml) dried thyme
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

Brown the salt pork in a skillet over moderate heat until golden.
Drain on paper towels and combine with the remaining ingredients in a large saucepan. Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours. The taste improves if refrigeratedovernight. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

@@@@@
New England Clam Chowder

3 doz hard shell clams, shucked, with their
juices reserved (about 3 cups, 750 ml); OR
2 cups(500 ml) canned chopped clams
2 medium-sized potatoes, peeled and cut into
1/2-inch(1 cm) dice (about 2 cups, 500 ml)
2 oz(50 g) salt pork or bacon, cut into 1/4-inch
(5 mm) dice
1 cup(250 ml) finely chopped onions
2 cups(500 ml) milk
1/2(125 ml)cup heavy cream
Salt and freshly ground pepper to taste
4 tsp(20 ml) butter (optional)

If using fresh clams separate the soft part of the clams (stomach)from the hard part surrounding it. Finely chop the hard part and set aside, and slice each soft part in two and reserve separately. Strain the clam liquor through two layers of cheesecloth and set aside. If using canned clams, drain the clams in a fine sieve over a bowl and reserve the liquid. In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat. Remove and reserve. Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not
brown. Stir in the reserved clam liquor, the finely chopped fresh clams (do not add canned clams at this point), the milk, and the potatoes. Cover and simmer 10 to 15 minutes, until the potatoes are tender. Stir in the reserved soft parts of the clams (or the canned clams), the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes. Adjust the seasoning with salt and pepper. Allow to rest off heat for one to two hours, then reheat immediately before serving. Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving (optional, but very traditional).
New Englanders swear that the soup tastes better if allowed to sit at room temperature for a couple of hours before serving, or overnight in the refrigerator
Serves 4.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
@@@@@

[rottiedogs]

Twelve Grain ABM Bread
Submitted by brianjwood on September 30, 2002 at 9:02 am

DESCRIPTION
Twelve Grain ABM Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: 12 Grain Bread (Abm)
Categories: Digest,Oct.,Abm
Yield: 1 Servings

1 1/8 c Water/milk
3 T Fruit concentrate
1 1/2 T Maple syrup/honey
1/3 To 3/4 tsp salt
1 1/2 To 3 Tbs vital gluten (opt.)
3/4 c 12 grain flour
2 1/4 c Whole wheat flour
1 1/2 t Yeast

12 grain flour may be purchased mail order from a below listed
source. Also, 7/9 grain cereal may be ground into flour - Flour Equivalent 3cups.
Here are some mail order sources: Arrowhead Mills - 806-346-0730
Garden Spot Distrib. 800-829-5100 Great Valley Mills - 215-256-6648
Jaffee Bros. Inc - 619-749-1282 King Arthur Flour - 802-649-3881
Walnut Acres - 800-433-3998
Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 7], Oct. 7, 1994., collection copyright
Michelle Dick 1994. Used with permission. Formatted by Sue Smith,

[rottiedogs]

Turtle Cookies
Submitted by brianjwood on December 11, 2004 at 12:56 pm

DESCRIPTION
Turtle Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Turtle Cookies
Categories: Cakes; Cookies
Yield: 36 Pieces

3/4 c butter,softened
3/4 c powdered sugar
2 T heavy cream
1 t vanilla
2 c flour
25 caramels,unwrapped
3 T heavy cream
3 T butter
1/2 c powdered sugar
1 c chopped pecans
1/4 c milk chocolate chips
2 T semisweet chocolate chips
1 T butter
1 t vanilla
2 T powdered sugar

[Note: You can make the dough for these delicious cookies one day
and form them, then freeze. In the next few days or weeks, you can bake them and top with the caramel and chocolate. ]
In large bowl, combine 3/4 cup butter, 3/4 cup powdered sugar, 2 Tbsp.cream, and 1 tsp. vanilla; beat until smooth. Add flour and stir to combine. Cover and chill dough for 1-2 hours.
Preheat oven to 325 degrees F.
Roll dough into 1" balls. Place on ungreased cookie sheet and flatten to 1/4" thickness. Bake at 325 degrees F for 8-10 minutes until set and very light golden brown. Cool on wire racks.
In microwave safe bowl, place caramels, 3 Tbsp. cream, and 3 Tbsp. butter. Microwave on medium power for 3-4 minutes, stirring twice during cooking time, until melted and smooth. Stir in 1/2 cup powdered sugar and chopped pecans. Place a spoonful of this mixture on top of each cooled cookie. In microwave safe bowl, place milk and semisweet chocolate chips along with 1 Tbsp. butter. Microwave on medium power for 1-2 minutes, stirring once during cooking time, until melted and smooth. Stir in 1 tsp. vanilla and 2 Tbsp. powdered sugar until smooth. Spoon a small
amount of chocolate mixture over caramel mixture. Makes about 36
cookies

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[rottiedogs]

Tomato Soup
Submitted by brianjwood on April 28, 2004 at 10:22 am

DESCRIPTION
Tomato Soup

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is good, especially if you pe-roast the tomatoes, and simmer them with the charred skins still on.
Cheers, Brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Fresh Tomato Soup With Sweet Basil
Categories: Soups
Yield: 6 Servings

1 md Onion
2 T Unsalted butter
12 Red,ripe tomatoes,
-preferably plum
1 sm Clove garlic
Salt and,Freshly Ground
-pepper
1 c Heavy cream
1 bn Fresh sweet basil
1/4 c Sour cream,if serving cold

Slice onion. Melt butter in a large heavy pot and saute slices
until
they just begin to brown. Quarter tomatoes and add them to the pot.

Crush entire clove of garlic by giving it a good whack with the flat
of a cleaver, loosening cloves and slightly cracking skins. Add
garlic skins and all to pot. Add enough water to come to 1 inch above
level of tomatoes. Season with salt and pepper. Add cream. Bring
soup to a boil, then reduce to a simmer and cook partially covered
20-25 minutes. In a blender or food processor, puree soup, then
strain,pushing through as much pulp as possible to obtain a smooth
thick cream.

To serve hot ladle soup into six warm bowls and garnish with fine
julienned basil leaves.

To serve cold allow to cool to room temperature, then refrigerate at
least 2 hours, then add seasoning. It will require more salt and
pepper then when serves hot. Garnish with finely julienned basil
leaves. Top with a dollop of sour cream.

Yield: 6 servings

[rottiedogs]

Tomato Jam 3 Recipes
Submitted by brianjwood on August 24, 2002 at 2:00 am

DESCRIPTION
Tomato Jam 3 Recipes

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I found these in my recipe collection. They may be handy when that tomato glut comes round!
Cheers, Brian
Grandma Howard's Tomato Jam

1/2 Orange
1/2 Lemon
3 c Tomatoes, peeled, chopped - about 1 3/4 lb
1 pack Pectin crystals, 57 g
4 1/2 c Sugar, granulated

from Brian Loewen, Toronto First prize Winner Relishes, Pickles, Jams
and Preserves

"This recipe has been in the family since my great grandmother begun making it as a frugal jam for her family. Generations of
Loewen/Howard women have made it as a mainstay of family breakfasts. My father particularly enjoyed the jam, but with a family of three sons, there seemed to be no one to carry on the tradition. That changed however, when my brother presented my father with a year's supply of tomato jam one Christmas. These are, after all, the 90s."

Halve and seed orange and lemon. In food processor, finely chop fruit with rind. Transfer to heavy saucepan; add tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes or until rind is tender. Stir in pectin. Return to boil & boil for 1 minute, stirring. Stir in sugar & bring to a full rolling boil. Boil, stirring, for 1 minute.
Remove from heat and skim off foam. Pour into hot sterilized jars, leaving 1/4 inch headspace. Seal jars; process in boiling water bath for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS

SOURCE: Heritage Recipe Contest, Canadian Living magazine to celebrate
Canada's 125th birthday

posted by Anne MacLellan

Ripe Tomato Jam

Yield: 6 Servings

4 lb Medium ripe tomatoes
4 c Sugar
1 tsp Whole cloves
1/2 tbsp Broken stick cinnamon
2 c Vinegar
1/2 tsp Whole allspice

Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.
Florence Taft Eaton,
Concord, MA.

Green Tomato Jam

1 Lemon
1 c Water
3 c Sugar
1 kg (2 1/4lb) Green tomatoes

Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to warmed sterile jars.

Letts, "Jams, Pickles & Chutneys"

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