Search Results for '("C'

[BakerAunt]

Turkey Potpie
Submitted by glory on August 24, 2002 at 5:10 pm

Makes one 10-inch deep-dish, 2-crust pie, about 8 servings

If you bake pies at Thanksgiving, make a couple of extra batches of your favorite pie dough recipe and set them aside for this pot pie. Or use a packaged pie dough that you can roll out at home to fit this large pie. Note: Russell Cronkhite is the former executive chef of Blair House.

This recipe makes 8 cups of filling, so be sure to use a large pie plate (about 10 inches) with deep sides. It's a good idea to make sure the dish can accommodate the filling, so first try to fill the pan with 8 cups of water. If you don't have such a pie pan, you can use a shallow round casserole. Or use a rectangular casserole dish and cover with store-bought puff pastry.

8 tablespoons (1 stick) unsalted butter
1/2 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1 cup sliced carrots, preferably baby carrots
1 cup sliced snow peas
6 tablespoons flour, plus additional for the work surface
4 cups Turkey Stock (recipe follows)
Coarse salt and freshly ground black pepper to taste
4 cups cooked turkey, cut into 1-inch pieces
2 cups freshly cooked peas or frozen peas, thawed
2 tablespoons fox point seasoning
Dough for a two-crust pie
Milk for brushing the pie crust

Preheat the oven to 350 degrees.

In a skillet over medium heat, melt the butter. Add the celery, onion and garlic and cook, stirring frequently, until the onions are translucent, 2 to 3 minutes. Add the carrots and pearl onions and cook, stirring frequently, for 2 minutes. Stirring constantly, sprinkle the flour over the vegetables and cook until a paste forms. Still stirring constantly, slowly add the stock and bring the mixture to a simmer. Continue to cook, stirring frequently, until the sauce is thickened to the desired consistency, 3 to 4 minutes. Season with salt and pepper to taste and remove from the heat.
Add the turkey, peas and herbs, stir to combine and set aside to cool to room temperature. (May cover and refrigerate for up to 3 days.)

Have a 10-inch, deep-dish pie plate ready.

On a lightly floured surface, using a lightly floured rolling pin, roll 1 portion of the pie dough to a diameter about 2 inches larger than the pie plate and about 1/4 inch thick. Carefully drape the pastry over the rolling pin and then unroll it over the pie plate. Ease the dough into the pan.

Spoon the filling into the dish. Roll the second piece of dough just slightly smaller in diameter and slightly thicker than the bottom crust. Carefully place the dough on top of the filled pie. Gently press the dough over the top and sides of the filling so that it fits smoothly.

Using a sharp knife, trim any dough that hangs over the edge of the pie pan, being sure to leave the dough that covers the rim of the pan. Crimp the edges of the pie crusts together. If desired, use cookie cutters to shape any dough trimmings and place them decoratively on the top crust. Using a pastry brush or your fingertips, lightly brush the top crust with a little milk. Using a thin sharp knife, cut several slits into the top of the crust to allow the release of steam.

Place the pie on a rimmed baking sheet lined with foil. Bake in the preheated oven until the crust is golden and the filling is bubbling hot, 60 to 70 minutes. Set the pie aside for 10 minutes prior to serving.

Per serving: 485 calories, 19 gm protein, 39 gm carbohydrates, 29 gm fat, 75 mg cholesterol, 15 gm saturated fat, 394 mg sodium, 3 gm dietary fiber

NOTE: I served this with rice pilaf and a mixture of snow peas and mushrooms.

Turkey Stock
(Makes about 5 cups)

1 turkey carcass
About 8 cups cold water
1 carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 leek (white part only), thickly sliced
1 medium onion, coarsely chopped
1 clove garlic, peeled and smashed
1 bay leaf
1 small bouquet of fresh herbs (a couple sprigs each of parsley, sage, rosemary and thyme)
6 to 8 white peppercorns
2 cubes chicken bouillon or 1 tablespoon chicken base* (optional)

To begin, trim any remaining meat from the turkey, including from the leg, thigh and wing bones. If the turkey was stuffed, remove as much as possible from the cavity, but if a little remains, the flavor will only enhance the pie.

Using poultry shears or a chef's knife, carefully cut the carcass down the breast bone and back to form 2 large pieces.

Place the turkey carcass, including leg, thigh and wing bones, in a large pot. Add enough cold water to cover the bones, about 8 cups. Add the carrot, celery, leek, onion, garlic, bay leaf, herb bouquet, white peppercorns and, if using, the bouillon or base.

Slowly heat the stock to the point where the water is just beginning to boil. Skim and discard any foam from the surface. Reduce the heat to medium-low, and simmer gently, uncovered and without stirring, for about 3 hours, until the liquid is reduced by about half. Strain the stock through a fine sieve, discarding the bones and the vegetables. Set the stock aside to cool to room temperature. (May transfer to a stainless-steel, plastic or glass container, cover and refrigerate for up to a week.)

* Note: When making a stock, instead of using salt, I generally use a quality bouillon or base to fortify the flavor. As most bouillon cubes or bases are for the most part sodium, I really think of this as salt with a little extra flavor! However, if you are using the meat and carcass of a brined turkey, remember to decrease the salt accordingly.

Per 1/2-cup serving: 20 calories, 2 gm protein, 1 gm carbohydrates, 1 gm fat, 3 mg cholesterol, 1 gm saturated fat, 70 mg sodium, 0 gm dietary fiber

[BakerAunt]

Tiny Chocolate Cheesecakes
Submitted by glory on January 05, 2003 at 9:54 am

1/4 cup butter, softened
3/4 cup chocolate wafer cookie crumbs (I use Oreos)
2 (8 oz.) pkgs. Cream cheese, softened
1/2 cup sugar
2 large eggs
1 cup semisweet chocolate mini-morsels, melted
garnishes: whipped cream, semisweet chocolate mini morsels

Grease miniature (1 3/4 inch) muffin pans with butter. Sprinkle each muffin cup (5 dozen) with 1 tsp. Chocolate crumbs, turn pans upside down to discard excess crumbs.

*NOTE: I used tiny gold foil cups instead of doing it this way. Chocolate INMO, looks best in gold.
Beat cream cheese at high speed with an electric mixer until light and fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.

Spoon about 1 tablespoon into each prepared muffin cup. Bake at 350 degrees for 20 minutes. Cool in pans on wire racks about 5 minutes. Carefully remove to wire racks to cool completely.

Chill up to two days or freeze up to one month. Yield 5 dozen.

[BakerAunt]

Sweetheart Fudge Pie
Submitted by glory on August 06, 2002 at 11:45 am

This recipe is a very minor adaptation of one printed in Southern Living Magazine as one of its all-time favorite 25 desserts ever. It is like pure fudge in a pie shell.

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
3 eggs
1 - 12 oz. Pkg. Semisweet chocolate, melted
2 tsp. Instant coffee granules
1 tsp. Vanilla extract
1/2 cup all-purpose flour
1 cup coarsely chopped walnuts

1 unbaked 9-inch pie shell (Pillsbury all ready pie crust if you don't like making your own)

Garnishes; whipped cream and chopped walnuts

Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules, and vanilla extract; mix well. Stir in flour and nuts.

Pour mixture into pastry shell. Bake at 375 degrees for 25 minutes; cool completely. Chill. Garnish.

[BakerAunt]

Sourdough Pancakes originally posted by camelia
Here is the recipe from the Carl's Culture brochure:

The night before mix:
1/2 cup starter
1 1/4 cup water
1/2 cup flour (whatever kind you like, I like some sort of wheat, whether it be red or white whole mixed in, and then add regular white the next day)

Allow to incubate covered overnight in warm place (I use the oven)

Next morning add:
2 eggs
1 T sugar
1/4 t. salt
1/2 cup flour
2 T oil

Add last just before cooking:
1 tsp. baking soda (can mix with a little water)

I trust you all can take the directions from here!

[BakerAunt]

Snowman cupcakes
Submitted by glory on August 06, 2002 at 11:40 am

We have a tradition of making snowman cupcakes.

Make the cupcake recipe of your choice. I usually use lemon. Make however many cupcakes you need and make mini muffin cupcakes to match- one per cupcake.

Ok, icing has to be white of course. So, ice the top of the regular-sized cupcake. Then ice the flat top of a mini-muffin. This is the snowman's face. Stand it up on its edge on the cupcake.

Now for the features. Eyes are mini-chocolate chips, OR you can use the mini brightly colored candy coated baking chips KA has- green, blue, brown and purple look best (those are the Elizabeth Taylor snowmen!), nose is candy corn with the yellow fat end cut off first- this then looks like an orange carrot with snow on its nose. Smile is red licorice whip piece. The smile is the best part. Some of your snowmen will have straight line mouths, some will have smiley "U" shaped mouths. All of them will have a different personality.

For scarves use 1/4 inch ribbon in festive colors, or the beads that you can find on long rolls in the cake decorating store, I have also used Mylar stars that come on a Mylar covered wire.

Coat each snowman with any of the following: teeny-tiny white nonpareils (I get these at a cake decorating store), Crystalized sanding sugar, or flaked coconut. (I never do coconut because too many kids don't like it.)

Oh, I also really like these cupcakes in gold foil cupcake liners. I bring these into school every year for my daughter's "half birthday" in January. Because she is a summer baby, we decided this was a better time for us. This ends up being something fun to do together over Martin Luther King weekend. Her friends get so excited about this. I am tickled and honored that they actually look forward to someone ELSE's birthday!

[BakerAunt]

Scented Madeleines
Submitted by glory on August 06, 2002 at 11:42 am
These are one of those silver palate recipes.

NOTE: the directions say to cool these 5 minutes, but I warn you these things stick to the pans easily. I remove them as soon as I can get them free!

7 oz. almond paste, cut into small pieces
1 cup granulated sugar
5 eggs, room temperature
1 tsp. almond extract
2 tsp. orange-flower water
1 cup sifted all-purpose flour
1 tsp. baking powder
10 TBSP. (1 ¼ sticks) unsalted butter, melted and cooled
confectioner’s sugar for dusting

*Wondra Flour (optional, see below)

1. Cream the almond paste and granulated sugar in a food processor fitted with a steel blade or with a heavy-duty mixer fitted with a paddle. Transfer to a large mixing bowl and add the eggs, one at a time, beating well after each addition. Add the almond extract and the orange-flower water and beat until light and fluffy, 1 to 2 minutes.

2. Sift the flour and baking powder together and gently fold into the almond mixture. Gently fold in the melted butter just until combined. Refrigerate the batter for one hour. (Don’t overdo this, as the butter will solidify in the batter).

3. Preheat the oven to 400 degrees. Brush madeleine molds, with melted butter and dust lightly with flour. (Wondra is a good idea here, I have over floured these before with regular flour and not liked the look of the madeleine, it can be done without the flour, but you have to be quick in removing them and cannot allow them to cool).

4. Spoon the batter into the molds, filling them three-quarters full. Bake until lightly colored, 8-10 minutes.

5. Let cool for 5 minutes, and then gently remove to wire racks to cool completely. Wash and dry the pans between batches, repeating the process with the butter and flour. Dust with confectioner’s sugar before serving.

6. 36 to 40 madeleines

[BakerAunt]

Rustic Pear Tart (or any other fruit!)
Submitted by glory on August 07, 2002 at 5:33 pm

I love these free-form pies because you can make one crust and a whole host of fillings. It is a great way to make a lot of pies without the need for pie pans, too. I have made these over and over again through the years.

Pear and raspberry, Apple and dried Montmorency cherries, peach and blackberry (my personal favorite), apple and dried cranberry, Peach and raspberry. Here is another addition: Moogs made nectarine and raspberry, mmm!

Almond flour is great in this instead of the almonds in the first step.
Prep and cook time: about 1 hour
Makes 8-10 servings

¼ cup water
¼ cup sliced almonds
about 2 ½ cups all-purpose flour
about ½ cup sugar
about 7/8 cup (about ½ lb.) butter
1 ½ lb. Bosc pears

In a food processor, finely grind 1 TBSP almonds, 1 TBSP flour, and 2 tsp. Sugar. Pour into a small bowl.

In a food processor, combine 2 cups flour and ¼ cup sugar. Add ¾ cup butter, cut into small chunks. Whirl or rub with your fingers until fine crumbs form. Add ¼ cup water, whirl just until the dough holds together. Pat the dough into a flat disk.

On a lightly floured board, roll dough into a 15 inch wide round, about 1/8 inch thick. Slide onto a 14x17 inch baking sheet; press any tears back together.

Sprinkle almond mixture onto pastry, leaving about a 3 inch rim.

Peel, core, and cut pears into ¼ inch slices. Neatly overlap pear slices on pastry to cover almond mixture, leaving a 3inch rim. Lift rim up and lay over pears, folding neatly to incorporate excess pastry. Sprinkle 2 tsp. Sugar and remaining slivered almonds over pears.

Melt 1 TBSP butter and brush pastry rim with butter and sprinkle with 1 tsp sugar.

Bake on a center rack in a 400 degree oven until pastry is golden brown, about 40 minutes.

Slide tart onto a platter. Cut into wedges and serve hot warm or cool.

Per serv 355 calories 41 carbs

comments
Submitted by waterloom on Sat, 2013-09-14 13:20.
I have an abundance of pears and thought I would modify this recipe somewhat, using puff pastry and layering the pears over almond paste. What do you think?

[BakerAunt]

Raised Waffles
Submitted by glory on August 23, 2002 at 10:02 am

Recipe from How to Cook Everything, by Mark Bittman.
NOTE: This is the same recipe that was featured elsewhere as being Marion Cunningham’s from her Fanny Farmer Cookbook's!

1/2 cup warm water
1 pkg. dry yeast
2 cups warm milk
1/2 cup (1 stick) butter, melted then cooled
1 tsp. salt
1 tsp. sugar
2 cup flour
2 eggs, beaten
1/4 tsp. baking soda

Place water in a large mixing bowl and sprinkle with yeast. Let stand for five minutes to dissolve. Add milk, butter, salt, sugar and flour to yeast mixture, and beat until smooth and blended. Cover bowl with plastic wrap and let stand overnight at room temperature.

The next morning, preheat waffle iron. Just before cooking waffles, add eggs and baking soda and stir until well mixed. Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot.

[BakerAunt]

Pie Crust inspired by bocca and pie crust tips
Submitted by glory on June 23, 2004 at 4:32 am

First, this is a great recipe:
Pie Crust for 4

4 cups King Arthur mellow pastry blend
1 1/4 cup cake flour
1 Tbs. salt
2 sticks butter
6 oz. shortening
1 cup ice cold water

Mix flour and salt, cut in butter, then shortening. Stir in water just until holds together. Divide into four sections, flatten them into round discs, wrap in plastic wrap and put in fridge until chilled about thirty minutes.

Now, when rolling it out ignore the convention that you should not flour the board too much. Use plenty of flour on a large enough surface. Use a long rolling pin to prevent creases in the crust.

I am going to assume you can roll out a circle, but if you find it sticking at all it is ok to pick it up and even turn it over to add more flour to the board and continue rolling. Make your piecrust larger than your plate. Even making more piecrust dough than you actually need is fine because it leaves room for errors.

In transferring the crust to the pie pan, roll the pie crust up around your rolling pin. Carry that over to the pie pan and unroll. Gently lift the edges of the pie crust and let it fall into the corners of the pan. Never pull and do not push either. Doing it this way prevents shrinkage.

If you are doing a double crust pie do not trim the pie at this point, but rather fill it and top it with the second crust. Then what you do is to cut a vent in the center of the top crust with a cookie cutter or a knife in whatever shape you wish.

Now, crimp together the top and bottom crust together and gently but firmly press the "excess" off using the edge of the pan to cut the excess. This is easier and neater than using a knife or scissors.
Finally, brush your piecrust with water, milk or even cream. It does not matter which one; what matters is that it is wet. If you end up with tears anyway, there are always pastry cutouts of leaves. You can adhere them to the pastry with water brushed on the undersides of the leaves. You can score little veins on them too. You want to brush and paste as you go because they would dry out along the way otherwise. Also, a tear in the right place can be turned into a more decorative vent.

Another tip: if you are making a pumpkin pie and have to blind bake a piecrust first, when that is done and you are ready for the filling, don't take the piecrust out of the oven. Rather walk the filling on over to the oven and pour it right into the crust from a large measuring cup right there in the oven. What this will do is reduce the chances of the filling splashing over the edges of the crust as you carry it back to the oven. I hope this helps.

[BakerAunt]

My Mom's Cranberry Orange Nut Bread
submitted by glory
Okay, so the reality is this probably came from the back of the Ocean Spray bag. It is still a good one

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 ½ tsp. baking powder
1/2 teaspoon baking soda
1/4 cup (1/2 stick) cold margarine or butter, cut into bits
1 Tablespoon freshly grated orange zest
3/4 cup fresh orange juice
1 large egg, beaten
1 cup fresh cranberries, halved
1/2 cup pecans or walnuts

Sift together flour, sugar, salt, baking powder, baking soda. Cut in with a pastry blender the cold margarine.

Combine orange juice, orange zest, and egg. Pour into dry ingredients and fold just until blended. Add gently the nuts and cranberries.

Spoon into greased loaf pan 9x5x3 spreading corners and sides higher than center. Bake at 350 F about 50-60 minutes, or until cake tester indicates it is done. Cool in pan 10 minutes. Turn out onto rack to cool.

* You can use self-rising flour and omit the salt and baking powder.

** If you freeze fresh cranberries they can be used in this recipe so long as you do not defrost them. They will slice frozen without problem. If they melt you will have red streaks in your bread.

[BakerAunt]

Loren's Pumpkin-Orange Spice Scones
Submitted by glory on February 23, 2003 at 6:09 pm

Lorent posted these in the threads some time ago. A few posters have tried them and liked them. I thought after seeing them again today that it should be in the recipes where everyone can find it.

4 cups KA all-purpose flour
2 tsp cream of tartar
2 tsp baking soda
1 tsp salt
4 Tbs. sugar
2 tsp cinnamon
2 tsp dried orange rind
3/4 tsp ground cardamom
3/4 tsp ground cloves
1/2 - 3/4 tsp orange oil or extract (depending on how orange-y you want them)
1 stick unsalted butter, cut into 1/4 inch pieces
1 cup pumpkin puree
3/4 - 1 cup buttermilk

Preheat oven to 450.

Mix the dry ingredients together in a bowl. Cut in the butter until mixture resembles a coarse meal.

Mix in the pumpkin and 3/4 cup of the buttermilk, adding in more, in 1 Tbs. increments, if you need it to make the dough hold together. Turn out dough onto floured board and knead very briefly until dough comes together.

Cut dough into two, set one piece aside. Pat remaining piece of dough into 1/2 inch thick circle, sprinkle with sugar or cinnamon sugar (I used castor sugar) and cut into 8 wedges. Place wedges on parchment-lined baking sheet and cook for 8-10 minutes. Repeat with other portion of dough. Enjoy!

[BakerAunt]

Jordan Pond House Popovers
Submitted by glory on August 27, 2002 at 9:21 pm

The commentary in the recipe is not mine but I will leave it as I have found it. It is amusing albeit a bit nauseating!
Yield: 2 Popovers

2 large Eggs
1 cup Whole milk
1/2 tsp Salt
1/8 tsp Baking soda
1 cup Flour, all-purpose (Important! Sift before measuring!!)

Preheat oven to 425 degrees F.

Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow. Slow the mixer to a crawl and dribble in about 1/2 cup of milk, taking about 20 seconds to pour it in.

Into another bowl, sift the flour and measure 1 cup as exactly as you can, sift 100 g flour then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk. Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid.

Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute. Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating can't hurt.

Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the 4 corners.) Bake at 425 degrees F. for 15 minutes. Without opening the oven, turn heat to 350 degrees F. and bake for 15 more minutes (20 minutes if your oven door has a window).

Serve immediately, with fresh jam and room-temperature butter.

NOTES:
* Popovers from the Jordan Pond teahouse - In Acadia National Park, near Bar Harbor Maine, is Jordan Pond. A century ago the teahouse at Jordan Pond was a gathering place where the aristocracy had tea and popovers with strawberry jam each day at 4 o'clock.

The Jordan Pond Tea House burned down in 1978, but has been rebuilt. It now serves people sporting clothes announcing "Mommy and Daddy went to Naugatuck, and all they brought me was this crummy shirt," and who show up in station wagons, but the popovers are the same that were served to the idle rich of another era. Yield: 2 large popovers.

* These popovers turn out significantly better if they are baked in crockery custard cups rather than in metal or glass.

Difficulty: moderate.
Time: 15 minutes preparation, 30 minutes baking.
Precision: measure carefully.

[BakerAunt]

Jell-O Popcorn Balls
Submitted by glory on August 24, 2002 at 9:32 am

10 cups of fresh popped popcorn
1 stick of butter or margarine
1 large bag of marshmallows
1 box flavored jell (your choice)

Pre-pop the popcorn and fill into a large bowl (make sure to remove as many kernels as possible).

Melt 1/4 cup of butter or margarine in large pot. Add full bag of marshmallows. Mix continuously until melted. Once marshmallows are melted, add in the whole box of Jell-O. Carefully pour this mixture onto the popcorn.

With remaining butter, butter a large spoon and mix together until well coated. Once mixing is complete, butter hands (Careful mixture is hot) and form into balls of any size. Place balls on wax paper until just cool. Cover with plastic wrap or in baggies for storage.

[BakerAunt]

Jap Chae
Submitted by glory on April 02, 2003 at 7:22 pm

When I posted about having made this dish for bettina and her son when they visited, another poster (friend o'mine) thought I was making an ethnic slur calling this Jap Chae. Well, it doesn't have a darn thing to do with Japanese people nor does it have to do with a girl whose favorite "whine" is "I wanna go shopping". (Uh, oh, nobody get offended...just have a bowl of this traditional Korean dish and you'll feel better!)

JAP CHAE (STIR FRIED GLASS NOODLES WITH VEGETABLES)

1 pound Asian vermicelli noodles (made from Mung Beans not rice)
13 tablespoons sesame oil
2 medium sized sweet onions, julienned
2 carrots, julienned
2 red bell peppers, julienned
6 scallions, cut into 1-inch lengths
1 cup dried wood ear mushrooms and or dried shitake mushrooms, soaked for 1/2 hour in hot tap water until soft, woody ends removed, cut into slivers- or any other fungi that looks good!
10 cloves minced garlic
5 TBSP. sugar
1 pound spinach, stems discarded, steamed or sautéed with a bit of salt and pepper (go easy on this)
1 1/4 cups soy sauce
3 tablespoons toasted sesame seeds

Optional: 1 lb. of quarter inch sliced sirloin such as for shabu shabu. I first marinated the beef in a bottled teriyaki marinade I had in the house, but I think it could simply be pan-fried in a bit of sesame oil and be fine. I pulled this into small bits after it was cooked as I have seen this done by various folks I have met over the years.

In a bowl, soak the vermicelli in hot water for 10-15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen scissors a bit as you would spaghetti to make them more manageable for eating. 2 inch lengths are fine. (This is not an exact science!)

Heat a large pan. Add 4 of the tablespoons of sesame oil. Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Stir-fry on high heat for a few minutes, until the vegetables are cooked, but still a little crisp. Transfer the vegetables to a HUGE (I mean enormous) bowl.

To the pan add 4 TBSP sesame oil, 4 tsp. sugar and ¼ cup soy sauce and the noodles Stirring to coat let cook for about 2 minutes. The noodles are glutinous and will stick to the pan, so don’t cook longer than the 2 minutes. Add to the huge bowl, add steamed spinach, sirloin if desired, toasted sesame seeds, another 4 tsp. sugar, 1 cup soy sauce, and another 4 Tablespoons sesame oil. (The oil keeps the noodles from sticking and adds flavor).

Transfer to a platter. Serve hot or at room temperature.

Yield: that huge bowl will be full, sorry this recipe originally said that it yielded 8 servings. Our family of 4 made this on a Sunday and ate it all week so I think that is a bit of an error!

[BakerAunt]

Honey wheat berry bread from Hensberger
Submitted by glory on September 26, 2004 at 6:16 am

3/4 cup wheat berries
3 T light or dark brown sugar
1 1/3 cups water

NOTE FROM GLORY: THE ABOVE IS HENSPERGER'S METHOD. MINE DIFFERS, I OMIT THE BROWN SUGAR AND DO NOT MISS IT. ALSO, I PUT MY WHEATBERRIES IN A THERMOS FILLED JUST UNDER 1/2 WAY. POUR BOILING WATER OVER TO FILL THERMOS (DON'T OVERFILL), CAP AND LEAVE ON COUNTER OVERNIGHT. WHEATBERRIES ARE COOKED BY MORNING.
-----
1 cup water
2/3 cup of the cooked and cooled wheat berries
2 T butter or margarine, cut into pieces
3 T honey
-----
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 1/2 T gluten
1 1/2 tsp salt
-----
2 1/2 T SAF yeast OR 1 T bread machine yeast
-----
Combine wheat berries, sugar & 1 1/3 cups water in saucepan. Bring to boil. Reduce heat to simmer & partially cover. Simmer for 1 hour until firm-chewy & slightly tender. Remove from heat, let stand at room temp for about 4 hours. Any extra of the cooked wheat berries may be stored in a covered container in fridge up to 3 days or freeze them.

Place ingredients in pan in manufacturer's suggested order. Use basic cycle & dark crust setting.