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[BakerAunt]

Really Soft Wheat Bread
Submitted by nloxford on August 09, 2005 at 7:32 pm
Submitted by: judel [uploader's note: nloxford appears to have posted judel's recipe]

This recipe is based on things I've learned working with Moomie's Buns (the basic outline) and with PaddyL's Double Crusty Bread (the vinegar and the double rise). The kids love the result. Thanks guys!

4 c. bread flour
2 c white whole wheat flour
2 tsp salt
1 Tbs instant yeast
2 1/4 c water
1/4 c butter, softened or melted
1 egg
1 tsp. vinegar
1/3 c honey

Combine flours, salt, and instant yeast. Add water and remaining ingredients. Stir with mixing blade on standing mixer until everything comes together, then let it rest for about 5 minutes. Adjust water or flour as necessary to get a soft (but not sticky) dough. Continue to knead for about 5 minutes with the dough hook. Turn into a greased bowl, cover, and let rise until doubled.

Punch down the dough and let it rise again until doubled.

After the 2nd rise, divide dough in half, shape into 2 loaves, and place in 8x4 pans. Let rise until the dough is above the top of the pans, about 45 min-1 hr. Bake at 375 for 35-40 min, until internal temperature of 185.

[BakerAunt]

Light Waldorf Salad
Submitted by nloxford on August 08, 2007 at 2:01 pm
This recipe is from the Prepared Pantry web site.

There are many Waldorf salad recipes. Most are made with mayonnaise. This one is a little different, made lighter with whipped cream and grapes instead of raisins. (Of course, you can substitute commercial whipped topping for the whipped cream.)

We don't know that you can call this Waldorf salad “light” like in reduced fat but it is light on the palette, delightfully refreshing. We suppose that if you use a light whipped topping, it would be. Fresh grapes instead of the traditional raisins help.

We think of Waldorf salad as a harvest-time salad but all that is really required are good crisp apples. You can usually get good apples year around but if you don't have good apples, don't bother making a Waldorf salad.

3 cups coarsely chopped apples, about 3 medium apples
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1 cup grapes, cut in half
1 cup chopped celery
1/2 cup coarsely chopped walnuts
1/4 cup mayonnaise, or to taste
1/3 heavy cream, whipped
salad greens or lettuce

1. Toss the apples with the lemon juice, sugar, and salt to coat. (The lemon juice will help keep the apples from turning dark. If you were making a Waldorf salad with mayonnaise only, the acidity in the mayonnaise would do the trick.) Add the grapes, celery, and nuts.

2. Fold the mayonnaise into the whipped cream. Fold the apple mixture into the whipped cream mixture. Serve on greens.

[BakerAunt]

Green Bean Salad
Submitted by nloxford on June 19, 2007 at 2:51 pm

Yield: 3-3/4 cups (4 servings)

12 ounces fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
1/2 cup chopped red onion
3 tablespoons canola or corn oil
1 tablespoon balsamic or red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a bowl
of ice water to stop the cooking and retain their bright green color. Drain and place in a large bowl.
Add the mushrooms and onions to the beans; toss to mix.

For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. toss lightly. Serve immediately.

Nutritional Information Per Serving (about 1 cup):
Calories: 136, Fat: 11 g, Cholesterol: 0 mg, Sodium: 295 mg,
Carbohydrate: 9 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable, 2 Fat

[BakerAunt]

Fruit Salad
Submitted by nloxford on May 03, 2005 at 9:49 pm

1 can Tropical fruit salad
1 can chunky cocktail (mixed fruit works okay)
1 16-oz pkg frozen strawberries
1 16-oz pkg frozen peaches
2 apples (any varity)
2 oranges
2 bananas
1 pkg sugar free Kool-Aid (pretty with a red one)

Dissolve Cool Aid in juices from canned fruit.
This recipe is divine and makes a huge amount.

[BakerAunt]

English Toffee
Submitted by nloxford on December 30, 2009 at 10:05 am

7/8 pound butter (use creamery butter, I get mine at Aldi)
2 Cups granulated sugar
1 tsp lecithin (I get mine at the health food store)
1 Tbsp. Light Corn Syrup
1/4 tsp. salt
1 Cup finely chopped nuts (I use pecans)

Happy candy making!
In a heavy 2-3 qt. saucepan, melt the butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over med. high heat until mixture comes to a boil.

Add corn syrup continuing to cook over med. heat, stirring constantly until mixture temperature reaches 295 degrees. (it takes about 15-20 minutes).

Remove from heat and add salt and nuts and mix well.

Pour into a greased pan (I usually do this first, just put a Tbs. or so of butter in the pan over low heat and melt it then spread it over the pan.)

Allow to cool. Run a knife around the edges of the pan and slightly under the toffee (this helps to keep it from sticking).

If you desire, you may score into pieces after cooling slightly, or you may wait until it is cool and break it into uneven piece.

Toffee may also be dipped into melted chocolate for coating. (I used to do this, but don't any more.)

[BakerAunt]

Crock Pot Candy
Submitted by nloxford on December 20, 2008 at 11:29 pm

16 ozs. dry roasted salted peanuts
16 ozs. dry roasted unsalted peanuts
12 oz. German sweet chocolate bar
12 ozs. milk chocolate morsels
1 1/2 blocks of white almond bark (36 ozs.)

Layer, in crock pot, ingredients in the exact order as written. Beginning with peanuts and ending with while almond bark. Cook on low for 2 hours. DO NOT STIR!

After 2 hours stir and drop by teaspoonful onto wax paper. Let cool. Refrigerate. Yummy.

[BakerAunt]

CRANBERRY-APPLE SPINACH SALAD
Submitted by nloxford on April 10, 2008 at 9:53 pm

Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"

6 cups moderately packed fresh spinach leaves
1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
1 cup matchstick-sized pieces apple
1/4 cup dried cranberries
1/4 cup chopped walnuts or toasted pecans
1/4 cup crumbled reduced-fat feta or blue cheese

Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.

Top the spinach on each plate with a quarter of theapples, cranberries, nuts, and cheese. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 141, Carbohydrate: 13 g, Cholesterol: 2 mg, Fat: 8.3 g,Fiber: 2 g, Protein: 4.7 g, Sodium: 272 mg, Calcium: 69 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat

[BakerAunt]

Classy Frozen Salad
Submitted by nloxford on June 15, 2007 at 1:48 pm

1 - 8 oz. cream cheese
3/4 c. sugar
1 - 10oz. pkg frozen strawberries in syrup (undrained), slightly thawed
1 - 20oz can crushed pineapple (thawed)
2 bananas sliced
1/2 c chopped pecans
1 - 8 oz carton cool whip (thawed)

In large bowl, cream together cream cheese and sugar until light. Fold in strawberries, pineapple, bananas, pecans and whipped topping, combining well. Pour into 9 x 9 pan and freeze until firm. Remove from freezer 15 minutes prior to serving.

Looks pretty served in lettuce cups.

[BakerAunt]

Caramel Apple Upside-Down Cake
Submitted by nloxford on January 03, 2008 at 7:42 pm

This cake is very rich--a small slice is eminently satisfactory.

Topping:
4 tablespoons (1/2 stick) butter
1/2 cup heavy cream
1 1/4 cups brown sugar
1/4 teaspoon salt
2 teaspoons vanilla
3 large, firm cooking apples* (about 1 pound), peeled, cored, and sliced

Batter
3/4 cup (1 1/2 sticks) butter
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
3 large eggs
1 3/4 cups King Arthur
*Granny Smiths are a good choice.

Place the topping ingredients, except for the sliced apples, into a deep, 9- to 10-inch wide oven-safe saucepan or stovetop-safe baking dish (such as the Fruit Dessert Pan). Stir over medium heat until the sugar is dissolved. Remove from the heat while you add the apples, layering them in concentric circles to cover the bottom of the pan. Bring to a boil over medium high heat, and continue cooking for 16 to 18 minutes, until the apples are tender and the liquid has turned a light caramel color and thickened slightly--it should coat the back of a spoon in a thick, sticky layer.

While the apples are cooking, prepare the cake batter. Beat the butter, sugar, baking powder, vanilla, salt, and spices together until fluffy. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Whisk in the flour. Use an ice cream scoop or spatula to drop mounds of batter over the hot apple mixture. Smooth slightly--there may be spaces, but they will disappear as the batter bakes.

Bake the cake in a preheated 350°F oven for 40 to 45 minutes, until the caramel bubbles up around the edges and the top is browned and firm. A cake tester inserted into the center of the cake (but not down into the caramel) should come out clean. Remove the cake from the oven, and let it stand for 10 minutes to set up.

Run a dull knife around the edges of the pan and turn the cake out onto a serving platter. Be careful, the gooey caramel topping is very hot. Serve with whipped cream or ice cream; it’'s best eaten slightly warm. May be made ahead, and reheated in a 350°F oven--just be sure that the serving platter is oven-safe! Yield: one cake, 10 to 12 servings.

Nutrition per serving (1/12 of cake, 134g): 420 cal, 20g fat, 4g protein, 59g total carbohydrate, 44g sugar, 1g dietary fiber, 105mg cholesterol, 230mg sodium.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Banana Split Cake
Submitted by nloxford on August 08, 2007 at 2:12 pm

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.

I made this and drizzled chocolate syrup over the top in a checkerboard fashion, then placed maraschino cherries on top. There was not one piece left==yummy.

Nutrition (per serving)
Calories 270 Total fat 15g Saturated fat 7g Cholesterol 30mg Sodium 260mg Carbohydrate 34g Dietary fiber 2g Sugars 25g Protein 3g Vitamin A 8%DV Vitamin C 15%DV Calcium 4%DV Iron 2%DV

[BakerAunt]

Fix & Mix Bread
Submitted by nloxford on October 01, 2007 at 10:56 am

3 3/4 cup warm water
3 pkg dry yeast
6 T sugar
4 or 5 tsp salt
6 T oleo
2 eggs
10 cups flour measure accurately

Mix yeast and water. Add sugar, salt and eggs, oleo and 5 cups flour. Mix well. Add remaining flour stir until mixed. Don't add extra flour.

Seal and burp bowl. Let stand until seal pops. (I think it took several hours I don't remember. I do remember it was during a blizzard and COOOOLD)

Grease hands, divide into 3 loaves. Put into pans, cover and let rise for approximately 40 minutes.

Bake at 350 for approximately 40 minutes.
c
omments

Submitted by uninvited-guest on Sun, 2010-09-26 22:31.
How big of a bowl do you put this in? It can make all the difference as to when it will pop the seal.

Submitted by nloxford on Tue, 2014-09-02 21:21.
Tupperware s largest bowl. I don't even know if they still make it.

[BakerAunt]

Acini de Pepe Salad
Submitted by nloxford on June 04, 2006 at 11:27 pm

1 cup sugar
1/4 teaspoon salt
3 beaten egg yolks
2 Tablespoons flour
1 3/4 cup pineapple juice
Combine above and cook until thick.

Cook 1 box (or bag) of Acini de Pepe pasta according to the directions on the package and drain. Add cooked dressing, stir well, and store in bowl tightly covered overnight.

Add 2 cans mandarin oranges, 1 medium can crushed pineapple, 1 medium can chunk pineapple, 1 large cool whip, and 1 small package miniature marshmallows (flavored). It is best if you allow the salad to set for a while before serving it so the flavor can set in real well.

[rottiedogs]

Swedish Dream Cookies
Submitted by 4paws2go on December 06, 2012 at 10:39 am

DESCRIPTION
a light crisp butter cookie

SUMMARY
Yield 0 Source KAF PJH File under baking ammonia, cookies

INGREDIENTS
1 cup (7 ounces) sugar
1 cup (2 sticks, 8 ounces) unsalted butter
1 teaspoon salt*
2 teaspoons vanilla extract
1 teaspoon orange or lemon extract, optional
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baker's ammonia
coarse sparkling sugar or sugar decorations, for topping
*If you use salted butter, reduce the salt to 1/2 teaspoon

INSTRUCTIONS
Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets. Place the different sugar decorations you're using into separate small bowls.

In a medium-sized bowl, beat together the sugar, butter, salt, vanilla, and orange or lemon extract. Add the flour and baker's ammonia, and beat until the dough comes together, scraping the bowl once; it'll seem quite dry at first, but keep beating, eventually it'll become chunky and cohesive. Scoop the dough by teaspoonfuls (a teaspoon cookie scoop works wonderfully well here) into the bowls of decorations. Roll the dough balls in the sugar to coat. Put them on the prepared baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4-inch thick.

Bake the cookies for about 20 to 25 minutes, until they're a very light golden brown around the edges. Remove them from the oven, and transfer them to a rack to cool. Yield: 4 dozen cookies.

©2006 The King Arthur Flour Company, Inc. All rights reserved

The texture of these sweet butter cookies is ultra-crisp, crisper than any cookie you've baked

[rottiedogs]

Presto Cake Flour Cream Cheese Pound Cake
Submitted by 4paws2go on December 13, 2012 at 6:37 pm

DESCRIPTION
self rising cake flour, pound cake, cream cheese

SUMMARY
Yield 0 File under cakes

INGREDIENTS
1/2 lb butter
1/2 lb cream cheese
2 cups sugar
1/4 tsp salt
6 eggs
2 tsp vanilla
2 cups Presto cake flour

INSTRUCTIONS
Cream butter/cream cheese/ add sugar gradually, mix in vanilla, make sure this mixture is very thoroughly creamed, and very fluffy.
Add eggs ( I mix them, and then 'drizzle' in), beat until eggs are fully incorporated, add salt, and beat for another minute.
Mix in flour, on low speed, or fold in by hand.

Bake in 350F oven, tube pan, for approximately 1 hour, test done.

[rottiedogs]

Moist Yellow Cake
Cake flour 2 3/4 cups
Sugar 2 cups
Sig. Sct 1/4 cup (use weight for cornstarch) signature secrets
Bk pwd 1 TBS
salt 1/2 tsp
Butter 8 oz
eggs 5 large
vanilla 2 tsp
buttermilk 1 1/3 cup
350F oven/ 10x3 pan 50-60 minutes/split into two layers
Follow standard mixing directions/butter cake/test done with cake tester.
Good cake!