Search Results for '("C'

[BakerAunt]

Buttery Nut Cake
Submitted by calico on February 23, 2008 at 4:14 pm

Whether you make this cake with almonds, pecans, walnuts, or hazelnuts, it never fails to please!
This is a recipe from Nick Malgieri's cookbook titled, "How to Bake".

12 tablespoons (1 1/2 sticks) butter, softened
1 1/2 cups light brown sugar, firmly packed
3 large eggs
2 cups all-purpose flour
1 cup ground nuts
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk or buttermilk

Preheat oven to 350°. Grease and flour a 10-inch tube or Bundt pan.

Using an electric mixer, cream butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition.

Combine the flour, with the ground nuts, salt, baking powder, and baking soda; set aside.

Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour mixture.
Pour the batter into the prepared pan. Bake for 40 to 45 minutes or until done.

Cool in pan 10 minutes. Invert cake onto a cooling rack. If you'd like, when the cake is completely cooled dust with confectioners' sugar.

[BakerAunt]

Butterscotch Oatmeal Bars
Submitted by calico on February 23, 2008 at 6:33 pm

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
3/4 cup white sugar
1/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats, uncooked
12-ounce bag butterscotch morsels, about 2 cups

Heat oven to 375°.
Combine dry ingredients in a small bowl and stir to mix well.

In a large mixer bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add the dry mixture gradually, blending in thoroughly. Stir in oats and butterscotch morsels.

Spread dough in a jelly roll pan (10x15x1-inch). Bake until golden brown, about 20 to 25 minutes. Cool and cut in 2-inch squares. Makes about 3 dozen.

Variation: Add 1 cup of chopped nuts and/or 1 grated apple along with the oats for a good breakfast bar. For another variation, you may make a mixture of butterscotch, peanut butter, and/or chocolate morsels as long as the combined amount is still just 2 cups. Chocolate is good with either butterscotch or peanut butter, and a combination of all three is also very good.

[BakerAunt]

Broccoli and Bow Ties (from Barefoot Contessa Family Style)
Submitted by calico on May 17, 2005 at 7:19 pm

Source: Barefoot Contessa Family Style)
This recipe is also excellent with asparagus (cut into 1-inch pieces) in lieu of the broccoli.

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute.

Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve. To toast pignolis, place them in a dry sauté pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

[BakerAunt]

Big Fat Breadsticks
Submitted by calico on January 15, 2008 at 2:32 pm

This recipe is from King Arthur Flour's Baking Sheet ~ Spring 2004.

1 cup water
2 tablespoons olive or garlic oil
3 1/4 cups unbleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon instant yeast

Combine all of the dough ingredients and mix them together-by hand, mixer or bread machine-until you've made a soft smooth dough. Place the dough in a greased bowl and turn it over once to coat. Cover the dough and let it rise for 1 to 1-1/2 hours, or till it's almost doubled in size.

After the dough has doubled, deflate it and turn it out onto a lightly floured or greased surface. Pat the dough out to a 9 x 15-inch rectangle. Using a knife or a pizza wheel, cut the dough into 1-inch wide strips. Place the strips on a lightly greased or parchment-lined baking sheet (you can twist them if you like to make them look a little fancier), cover and let rise about 30 to 40 minutes.

Preheat the oven to 375 degrees. When the breadsticks have risen to almost double, bake in pre-heated oven for 12 to 15 minutes till golden. Cool on wire racks. Yield: 14 breadsticks

Variations:
Onion breadsticks: add 1 tablespoon dried minced onion and 1 teaspoon onion powder to the dough ingredients.

Garlic and rosemary breadsticks: add 1 tablespoon garlic powder and 2 teaspoons chopped fresh rosemary to the dough.

Parmesan breadsticks: add 3/4 cup grated parmesan cheese to the dough ingredients, and sprinkle the breadsticks with 1/4 cup grated cheese before baking.

[BakerAunt]

Banana Oatmeal Bars
Submitted by calico on January 16, 2008 at 3:09 pm

This is a soft, moist bar. For best flavor use very ripe, darkly speckled bananas.

6 tablespoons butter, softened
1/2 cup firmly packed brown sugar
1 cup mashed bananas (about 3 medium)
1 large egg
1 teaspoon vanilla
1/4 teaspoon salt
2 cups quick cooking rolled oats
1/2 cup toasted nuts (optional)

Preheat oven to 350°. Grease a 9-inch square pan.

In a mixing bowl, beat butter and brown sugar with an electric mixer until creamy. Add mashed bananas, egg, vanilla, and salt and beat until well blended. Stir in oatmeal and nuts (if using). Spread batter evenly into prepared pan.

Bake for 25 to 30 minutes, or until a cake tester inserted in center comes out clean. Let cool on rack completely before cutting into bars.

[BakerAunt]

Apple Butter Bars
Submitted by calico on January 15, 2008 at 3:43 pm

2 cups oatmeal (quick or old-fashioned, uncooked)
1 1/2 cups all-purpose flour
1 cup light brown sugar
3/4 cup (12 tablespoons) butter, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apple butter
1/2 cup chopped nuts (optional)

Preheat oven to 350°.

In large bowl, combine all ingredients except apple butter and nuts; mix until crumbly.

Reserve 1 cup oatmeal mixture. Press remaining mixture on bottom of greased 13 x 9-inch baking pan. Bake 13 to 15 minutes; cool.

Spread apple butter over partially baked crust. Sprinkle reserved 1 cup oatmeal mixture over top; sprinkle with nuts (if using).

Bake 13 to 15 minutes or until golden brown. Cool in pan on wire rack; cut into 2-inch squares. Makes about 2 dozen bars.

[rottiedogs]

Black Devil’s Food Cake Sunbeam Mixmaster Recipes
Submitted by bettina on October 03, 2003 at 11:35 am

DESCRIPTION
Black Devil's Food Cake--Sunbeam Mixmaster recipes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
From the 1948 Sunbeam Mixmaster booklet:

Preparation:

Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8-inch square cake pan or two 8-inch layer cake pans. Sprinkle with flour, shaking out excess. Sift flour once before measuring. Preheat oven to baking temperature.

Mix together:

1/2 cup cocoa
1 cup hot water, or hot coffee

Stir until well blended.

Sift together:

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1 teaspoon soda
1/4 teaspoon double acting or (1/2 teaspoon fast-acting) baking powder

Put into large bowl of Mixmaster:

1/2 cup shortening (soft)
1 1/4 cups sugar
2 eggs, unbeaten
1 teaspoon vanilla

Beat on No. 8 speed 2 minutes, scraping bowl while beating. Turn to No. 1 speed. Add cocoa mixture alternately with sifted flour mixture. Scrape bowl while beating. Beat only enough to blend well-about three minutes. Pour batter into prepared pan.

Bake:

350F-moderate oven-35 to 45 minutes. Cool. Ice with Double Boiler Icing on Page 14. Sprinkle thickly with fresh coconut.

Makes: 1 medium-sized cake

[rottiedogs]

Autumn Muffins
Submitted by bettina on September 24, 2004 at 1:24 pm

DESCRIPTION
Autumn Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
Autumn Muffins
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Servings: 18
Ingredients:
1/4 cup and 3 tablespoons brown sugar
1/3 cup and 1 tablespoon white sugar
3 cups all-purpose flour
1/4 teaspoon baking soda
2-3/4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup and 2 tablespoons butter, melted
2 eggs, beaten
1/3 cup milk
1 cup chopped cranberries
1 cup chopped, peeled apple
1/2 cup chopped dried figs
3/4 cup chopped toasted hazelnuts
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
2. In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
3. Bake for 15 to 20 minutes,in the preheated oven or until a toothpick inserted into a muffin comes out clean.

[rottiedogs]

Appetizers Savory Shortbreads
Submitted by bettina on November 06, 2004 at 9:20 pm

DESCRIPTION
Appetizers: Savory Shortbreads

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
These guys were the first ones to sponsor KA's Baking Classes, in Richmond, and, I believe, the first to carry their flours, regionally. They're a smallish, family owned chain, and from what I understand from friends in this area, do an awful lot of community service oriented work. And, they have some DARN good recipes!

They call for Swiss Cheese, but I've subbed any number of various cheeses, all good!

"Notes: It may look like ordinary pie crust, but it isn't. It is a rich, short, and delicate wedge of goodness, fragile in the making and fragile in the cutting-but a joy to eat with coffee and tea even in crumbs and pieces."

Ingredients
4 ounces (1 cup) Swiss cheese, grated, room temperature

7 tablespoons butter, softened

1/4 teaspoon salt

1-1/2 cups bread or all-purpose flour

Preparation
BAKING PAN AND SHEET

One 9" layer cake pan or flan ring on baking sheet, lightly buttered

PREHEAT

Preheat the oven to 400ý

BY HAND OR MIXER

10 mins.

In a medium mixing or mixer bowl combine the cheese with the butter, salt, and flour. Work the mixture with your hands until it is a soft ball. If too sticky, add a bit more flour; if too stiff, add a teaspoon cold water. This may be done with a mixer flat beater but the dough may be too heavy to thoroughly blend the ingredients.

BY PROCESSOR

4 mins.

Attach the steel blade.

Place all of the above ingredients in the work bowl, and process 3 or 4 times until a soft ball has formed.

SHAPING

15 mins.

With a rolling pin, roll out the dough between 2 lengths of wax or parchment paper until it is slightly larger than the bottom of the pan or ring. Peel back the paper with care, quickly invert the dough over the pan, and let it drop in. Press the dough snugly to the bottom.

Neatly trim around the circle of dough because shortly you will be giving it a new edge. Fashion the scraps into a long, thin roll-long enough to go around the inside of the pan. Press the new edge into the pastry, and flute it as you would a pie crust.

With a knife or pastry wheel, cut the shortbread 6 times across to make a dozen servings. If a flan ring was used, remove it and spread the wedges 1/2" apart on the baking sheet underneath. Whether the wedges are separated or not, the demarcations will remain and make it easier to cut after it comes from the oven.

BAKING 400ý

14 mins.

Bake on a middle shelf of the over until the shortbread is only faintly browned, about 14 minutes. Don't overbake; it can burn quite easily.

(If using a convection oven, reduce heat 50ý.

FINAL STEP

Remove the bread from the oven. When the shortbread has cooled, cut down the lines again and remove from the baking pan.

Serve warm or at room temperature. Delicious.

Notes THIS RECIPE IS NOT ONLY VERY GOOD, it's very easy. Sure, grinding all that pepper is a little tiresome, but you can just think of it as finger exercise. And speaking of pepper, don't omit the salt sprinkled on top of the shortbread before baking. For some reason that I'd probably have to be a biochemist to understand, it makes a huge difference.

Ingredients
2 cups all-purpose flour

5 ounces parmesan, cut into small chunks

1 tablespoon or more freshly ground pepper

1 "shake" of cayenne

1 cup (2 sticks) unsalted butter, chilled and cut into 16 slices

Salt for sprinkling on top of the shortbread

Preparation
Preheat the oven to 325 degrees F.

In a food processor, process the flour and the Parmesan until the mixture resembles cornmeal. Add the pepper and cayenne and process for a few more seconds.

Scatter the butter slices over the flour mixture and process with on-off pulses until the mixture forms a ball. Press it into a 9-inch pie pan. With a fork, pierce the dough all over, right down to the pan. Lightly sprinkle salt all over the dough.

Bake the shortbread for 45 minutes, or until it's a rich golden brown. (Sweet shortbread isn't supposed to brown, but it's okay for this one to.) Let the pan cool on a rack for 10 minutes. With a sharp knife, cut the shortbread into 16 to 20 thin slices.

Allow the shortbread to finish cooling completely before you remove it from the pan. I take it out by upending the pie pan onto a cookie sheet so that the shortbread slides out upside down. Then I re-upend the shortbread onto a serving plate. If I'm really feeling fancy, I fan out the slices and place a bit of parsley or a few peppercorns between each slice.

Yield
Makes 16 to 20 shortbread wedges

Ingredients
1 teaspoon cayenne pepper

1 teaspoon salt

2-1/2 cups all-purpose flour

1/2 pound Cheddar or Gruyere cheese, grated

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup chopped pecans

Preparation
Sift together the cayenne pepper, salt, and flour and set aside.

Using an electric mixer, cream together the cheese and butter until well blended. Gradually add the dry ingredients; if the dough becomes too thick, use a wooden spoon to stir it. Add the chopped pecans. Divide the dough in half and shape into logs approximately 1-1/2 inches in diameter and 9 inches long. Wrap well in plastic and chill for at least 1 hour.

Preheat the oven to 350°F. Generously butter several baking sheets, or line them with parchment paper.

Using a sharp knife, cut the logs into 1/4 inch slices and place the wafers on the prepared baking sheets. Bake just until slightly colored, approximately 15 to 20 minutes. Remove from the baking sheets and let cool on wire racks. Store in an airtight container.

Yield
APPROXIMATELY 6 DOZEN WAFERS

[rottiedogs]

Animal Cracker Cookies From Circle Thread
Submitted by bettina on October 24, 2004 at 1:33 pm

DESCRIPTION
Animal Cracker Cookies/from circle thread

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
mwelch35--here ya go:

Animal Cookies from Retro Desserts, Wayne Harley Brachman

"Animal crackers, or Barnum's Animals to be more exact, have been around since
1902. That was before cookies were even called cookies. We had not yet
formally adapted the Dutch word "kookje". Their popularity has lasted through
Marx Brothers movies, Shirley Temple songs, and the current change to
endangered-species crackers. This recipe will hold shapes in three dimensions,
so you can stamp out little critters with cookie molds. You may also use
cookie cutters." Preface

2 cups a/p flour
1/2 cup yellow corn flour*( do not substitute cornmeal)
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter at room temperature
2 tablespoons light corn syrup
1/4 cup milk
1 teaspoon vanilla extract

1. Set two racks in the middle and upper third of the oven and preheat to
350F.

2. In a food processor or the bowl of an electric mixer, thoroughly mix the
all purpose and cornflours, baking soda, salt, and brown sugar. On low speed,
add the butter, then the corn syrup, milk, and vanilla. Process or beat until
the dough is thoroughly blended and massed together.

3. Between sheets of wax paper, roll the dough to a thickness of 1/8 inch.
Refrigerate for 30 minutes, until firm.

4. Cut the dough into animal shapes with cookie cutters, or press molds(lightly
floured to prevent sticking). Arrange on nonstick or parchment-lined cookie
sheets and refrigerate for 15 minutes(this helps to maintain their shapes).

5. Bake for 7 minutes, until very lightly tanned around the edges. Set the
pans on a rack to cool.

Although these come very, very close to the "famous maker" brand, I have been playing around with the recipe, trying to make it even better. I've found that just a couple of drops of lemon oil is perfect, for the flavor, and my new best friend, for crispy cookies, baker's ammonia, for the leavener, works fantastically. They are crisp for days! It also helps maintain the shape, as they don't "poof" while baking. It might work well for the animal cracker molds offered by KAF.

Have fun!

[rottiedogs]

Dough Enhancer # 2 Bookbag
Submitted by frick on August 19, 2010 at 9:05 pm

DESCRIPTION
dough enhancer

SUMMARY
Yield 0 cup Source Bookbag, old Baking Circle File under conditioners, enhancers, yeast bread

INGREDIENTS
1/2 c lecithin granules
1 1/2 t ginger, ground
1 1/2 t vitamin C powder (ascorbic acid or Fruit Fresh)
2 T distatic malt (from KAF or beer/wine making supply co.)

INSTRUCTIONS
1. Mix; store in airtight container
2. Use 1/2 t per cup of flour used in recipes
3. If making whole wheat/whole grain breads, add 1 T vital gluten/per cup of flour
4. If desired, add 1/2 c dairy acid whey from buttermilk or cheese making or fresh buttermilk in place of liquid in recipe

I use #2 regularly with great consistent results. kimbob

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

[rottiedogs]

Bookbag's
Submitted by Naughtysquirrel on August 09, 2010 at 9:59 am

DESCRIPTION
misc recipes

SUMMARY
Yield 0

INGREDIENTS

Oat Farls

2 c. old-fashioned rolled oats
1 1/4 - 2 1/2 c. buttermilk
2 1/2 c. unsifted all-purpose flour
1 t. salt
1 t. baking soda

1. Several hours or the night before, in a large glass bowl, stir together oats and 1 1/4 c. buttermilk until combined. Use a wooden spoon to mix. Cover tightly with plastic wrap and let stand in a cool place overnight (or just several hours).

2. Heat oven to 350 degrees F. Grease a baking sheet.

3. In medium-size bowl, stir together flour, salt, and baking soda. Gradually beat flour mixture into oat mixture to make dough. (Add more buttermilk, if necessary, to make the dough soft enough to shape.)

4. Shape dough into a flattened 8" round, about 1" thick on a floured board with floured hands. With a sharp knife, cut dough into eight wedges. Place each wedge, or farl, onto a greased baking sheet. Bake 40 minutes or until browned. Cool on wire rack. To serve, break farls with fork or fingers and butter well.

Note: I shape the dough into two one-inch thick rounds instead of one round and cut each into eights. This yields farls that are about the size of a biscuit. Bake the smaller farls for 20-25 minutes.
Here ya go, cookie!

Outrageously Oatmeal Bread

For large loaf:
1 1/4 c. water
3 c. white bread flour
1 1/2 T. dry milk
1 1/2 t. salt
2 T. butter
2 T. honey
1/2 c. rolled oats
2 ? t. instant yeast

Success Hints: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn't work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles.

(Bookbag note: If you are replacing part of the bread flour with white spelt flour, no changes need to be made. If you are replacing part of the bread flour with whole-grain spelt flour, you might add a bit of vital gluten and watch and see if you need to add more liquid since whole-grain flour (actually the bran) really soaks up liquid.)

Orange-Pineapple Muffin Cake

Cake
1 1/2 c. all-purpose flour
1 c. whole wheat flour
1/3 c. firmly packed brown sugar
3 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 (8.25-oz.) can crushed pineapple, drained
1/2 c. orange juice
1/3 c. margarine, melted
1/2 - 1 t. grated orange peel
1 egg, slightly beaten

Glaze
1/2 c. powdered sugar
1/2 t. grated orange peel
1-2 T. orange juice

1. Heat oven to 400?F. Grease bottom only of 9-inch springform pan or 9-inch round cake pan. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt; mix well.
2. In med. bowl, combine all remaining cake ingredients; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Spoon and spread batter evenly in greased pan.
3. Bake at 400?F. for 22-27 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan.
4. In small bowl, combine all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over warm cake. If desired, garnish with orange slices and mint leaves. Serve warm.

Yield 12 servings.

Make it special: Dip walnut or pecan halves into the glaze and use one on each serving as a decoration.

~~~~~~~~~~~

Bookbag note: Although this is not a loaf quick bread, it is a quick bread all the same. The batter amount for this cake should be around 8 cups, which is the same as a 9x5x3-inch loaf pan (measure the batter to know which loaf pan to use OR fill the loaf pan no more than 2/3-3/4 full). The loaf will probably require more baking time than a round cake/springform pan, so check it after the 22-27 minutes (it will probably require more like 40-50 minutes or longer, baking time) and then check with a toothpick for doneness. I'd also reduce the baking temperature to 350?.
Melvin's Chocolate Chip Cookies Submitted by: Bookbag

This is a recipe I developed for a diabetic friend and I think it will work for most diabetics. Sorry, I don't have the nutritional information.

1/2 c. butter
1/2 c. fructose
1 egg
1/2 t. hot water
1/2 t. vanilla
1/2 c. unbleached (or whole wheat) flour
1/4 c. whey protein powder
3/4 t. soda
1/2 t. salt
1 1/4 c. quick oats
2 T. bran (wheat or rice)
1/2 c. chopped walnuts
1/4 c. mini semi-sweet chocolate chips

1) Cream: butter until fluffy; add fructose and cream well.

2) Beat in: egg; add hot water and vanilla and mix well.

3) Add: flour, whey powder, soda and salt. Mix well.

4) Add: oatmeal, chocolate chips, nuts and bran.

5) Drop by small teaspoonful on ungreased or parchment covered cookie sheet (I use a size 100 stainless steel scoop available in kitchen or restaurant supply stores).

6) Bake in a 350 degree, preheated oven for 8-10 minutes.

Ingredients for 1 1/2 # loaf with 2# in ( ). From bookbag

Cinnamon Raisin Bread
adapted from the Welbilt Bread Machine Book

Water 1 c. (1 1/4 c.)
Butter 2 T. (3T.)
Salt 1 1/2 t. (2 t.)
Brown Sugar 2 T. (3 T.)
Bread Flour 3 c. (4 1/4 c.)
Nonfat Dry Milk 1 T. (2 T.)
Cinnamon 1 1/2 t. (2 t.)
Active Dry Yeast 1 1/4 t. (2 t.)
Raisins 2/3 c. (1 c.)

Place ingredients in bread pan in order listed or according to manufacturer's directions. The raisins are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30-40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the sweet, rapid, or timed cycle, or according to manufacturer's directions.

INSTRUCTIONS
Pumpkin Bars

4 eggs
2 c. sugar
1 c. oil
15-oz. can pumpkin (2 cups)
2 c. All-Purpose or Unbleached Flour
2 t. baking powder
1 t. soda
3/4 t. salt
2 t. cinnamon
1 c. raisins or chopped nuts (optional)

Frosting
3-oz pkg. cream cheese, softened
1/3 c. margarine or butter, softened
1 T. milk
1 t. vanilla
2 c. powdered sugar

Heat oven to 350?F. Grease (not oil) 15x10-inch jelly roll pan. In large bowl, beat eggs until foamy. Add sugar, oil and pumpkin; beat 2 minutes at medium speed. Add flour, baking powder, soda, salt and cinnamon; beat 1 minute at low speed. Stir in raisins (or nuts). Pour into prepared pan. Bake at 350?F. for 25-30 minutes (check after 20 minutes) or until toothpick inserted in center comes out clean. Cool. In small bowl, beat cream cheese, margarine, milk and vanilla until fluffy. Add powdered sugar; blend until smooth. Spread Frosting over cooled bars. Cut into bars. Yield: 48 bars.

(Personal Note: I have made this recipe substituting the oil with 1/2 c. applesauce and 1/2 c. water instead of using 1 c. oil. Add a couple T. of butter to give the finished cake a better crumb. I have also used all whole wheat flour or 1/2 whole wheat flour. Egg substitute will also work for the whole eggs.)

did, however, use Lily White Unbleached flour I brought back from Tennessee, which is a soft wheat flour (FYI). ~Bookbag

Three-Grain Biscuits
(Makes 12-16 biscuits)

1 1/3 c. unbleached flour
1/3 c. yellow cornmeal, preferably stone-ground
1/3 c. rolled oats (old-fashioned, not quick)
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 c. cold unsalted butter, cut into 1/4" pieces
1/2 c. sour cream
1/2 c. milk

Lightly butter a large baking sheet - preferably a dark one - and preheat the oven to 450? F. Combine the flour, cornmeal, oats, baking powder, baking soda, and salt in a mixing bowl. Add the butter and rub or cut it in until the mixture resembles a coarse meal. Blend the sour cream and milk in a separate bowl, and make a well in the dry ingredients, then add the lizuid to the well all at once. Stir the dough until it is evenly mixed.

Sprinkle the dough, your hands, and a work surface with a little flour, then turn the dough out and knead it gently for 20 or 30 seconds; use a little more flour, if necessary, to keep it from sticking. Pat the dough out to a thickness of about 3/4 inch. Cut the dough, using a 2" or 2 1/4" round cutter; keep the cuts close together. Place the biscuits on the buttered sheet, then bake for 13 to 14 minutes, until browned and crusty. Serve at once.

Note: Recipe from "Home For The Holidays - Festive Baking with Whole Grains" by Ken Haedrich (Winner of the Julia Child Cookbook Award). I patted the dough out into a rectangle and then cut 12 square biscuits with a pizza cutter.
Good-For-You Baking Mix
(I use this to replace Bisquick.)

2 c. unbleached flour
2 c. white whole wheat flour
3/4 c. Morning Moo's whey-based milk substitute (www.bluechipgroup.net) or nonfat dry milk powder
1/2 c. quick-cooking rolled oats
1/2 c. cornmeal
3 T. baking powder
1 t. salt
1 c. softened butter

In a large container thoroughly combine all the dry ingredients. Add the softened butter by using a pastry blender to cut the butter in until evenly dispersed. Store, tightly covered, in a freezer so the butter will not go rancid. Yields: 8 cups

Good-For-You Biscuits

3 c. Good-For-You Baking Mix
1 c. plain yogurt

Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in preheated 425?F. oven 10-12 minutes or until golden. Makes 16 biscuits. (Note: I have used flavored yogurt with great success and make as few as 4-6 biscuits and bake them in a toaster oven. Just maintain the 3 to 1 ratio for different amounts.)

Good-For-You Pizza Crust

1 package Rapid Rise Yeast
2 1/4 c. Good-For-You Baking Mix
1/2 c. warm water (120?F - 130?F_
1/4-1/2 pizza sauce
2 c. of toppings (meats and vegetables)
1 1/2 c. shredded cheese

To make crust:
In a mixing bowl combine yeast and baking mix. Add 1/2 c. warm water and stir to mix. Turn out onto lightly floured surface; knead for 2 minutes. Cover; let rest 10 minutes.

Spray a 14" pizza pan with Pam cooking spray and dust with flour or cornmeal. Pat crust onto bottom of a 12" pizza pan, working dough from the center out using the heel of your hand. Build up the edge. Bake in 425?F oven for 10 minutes. Remove from oven and add the sauce over the crust. Sprinkle with desired toppings. Top with cheese. Bake in a 425? for 10-20 minutes more or until cheese is melted and pizza is heated through.

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

[rottiedogs]

Bookbag's Dough Enhancer
Submitted by sandi81 on July 03, 2004 at 6:57 am

DESCRIPTION
Bookbag's Dough Enhancer

add to my Recipe Box Tweet this post to Facebook
SUMMARY
Yield 0 File under Misc. Recipes & Requests
INSTRUCTIONS
Butch44 wrote: "Just to make sure these recipes are proteced and saved. I'm posting those I downloaded romb Bookbag's recipes about a year ago. I use # 2 regularly with great consistent results." When Butch posted these, I decided to place them in my file so that they would not get lost in threads.

Dough Enhancer #1

4 C. Nonfat instant dry milk
3 T. viamin C powder (ascorbic acid or Fruit Fresh)
3/4 C. lecithin granules (from health food section or store) (my noe: KA also sells this product.)
2 T. ginger, ground
2 T. cornstarch

Directions:
1. Mix: store in airtight container
2. Use as much as yeast is called for in recipes, eg., 2 t. yest add 2 t. ehhancer

Dough Enhancer #2

1/2 C. lecithing granules1/12 t. ginger, grounds

[rottiedogs]

Bookbag’s Cole Slaw
Submitted by Naughtysquirrel on August 09, 2010 at 5:25 am

DESCRIPTION
bookbag's

SUMMARY
Yield 0 File under cole slaw

INGREDIENTS
BookBag's coleslaw

Carolina Coleslaw

1 lg head cabbage
1 med. bell pepper (I omit this...)
1 med. Bermuda or Vidalia onion

Dressing: (This is 1/2 the original amounts)
1/2 c sugar
1/2 t salt
1/2 t dry mustard
1/2 t celery seed
1/2 c cider vinegar
1/3 c vegetable oil (I use Enova)

Prepare the vegetable for slaw by quartering the cabbage and then slicing it very fine and mixing with thinly-sliced pepper and onion. Put it in a large bowl and set aside. In a saucepan, mix sugar, salt mustard and celery seeds. Add vinegar and oil and bring it to a boil, stirring until the sugar dissolves. Pour hot dressing over cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve. Serves 8-10.

[rottiedogs]

Bookbag's 2
Submitted by Naughtysquirrel on August 09, 2010 at 10:05 am

DESCRIPTION
more good stuff

SUMMARY
Yield 0

INGREDIENTS
This is a nice breakfast muffin from "Stonyfield Farm Yogurt Cookbook" by Meg Cadoux Hirshberg. Original recipe from Gwen Klein of Weyburn, Saskatchewan, Canada. Add some fresh fruit and it's a whole-meal-deal. Great for breakfast on the deck this morning. ~Bookbag (Glory's note: she's right about these, they are great!)

Ham & Cheese Muffins

2 c. unbleached all-purpose flour (or 1/2 unbleached and 1/2 whole wheat or spelt flour would also work)
1/4 c. sugar
1 T. baking powder
1 1/2 t. baking soda
1 c. plain yogurt
1/2 c. butter, melted and cooled
2 eggs, beaten
1 1/4 c. shredded mozzarella or Cheddar cheese
1/2 c. chopped cooked ham
1 t. dried basil
Note: I doubled the ham and added 1-2 T. flaxseed meal.

Preheat the oven to 400°F. In a large bowl, sift together the flour, sugar, baking powder and soda. In a separate bowl, combine the yogurt, melted butter, and eggs; add the yogurt mixture to the dry ingredients and stir. Fold in the cheese, ham and basil. Spoon the batter into lightly greased 12-muffin tin and bake for 18 - 20 minutes. The muffins should be lightly browned. Serve warm.

Note: I made half the recipe and baked them in my toaster oven for 15 minutes. I also mixed the cheese and ham in with the yogurt mixture to save on additional mixing to keep muffins from getting tough. These muffins have a nice texture.

Nutrition Facts Per Serving: 1 muffin - Calories: 160; Total Fat: 11 g; Total Carbohydrate: 9 g; Dietary Fiber: 0 g; Proteins: 6 g - when made according to the original recipe. Increased protein and fiber when ham and flaxseed meal are added.

Here is a recipe posted on 11/11/2003 by Bookbag. I noted that someone else (bocca, I think) posted a similar recipe from Bookbag, but it is slightly different. I compared the two before posting this one. Also, in the paragraph below, BB suggests that her Good-For-You Baking Mix can be subbed for the Bisquick called for in the recipe. Someone has also posted Bookbag's Baking Mix earlier in this thread. --jej

Here's a Bisquick recipe (for a more wholesome Bisquick replacement click on my recipes - the small box to the upper left with the word recipes in it - for a recipe for Good-For-You Baking Mix) that has always been a favorite. ~Bookbag

Pumpkin Bars

2 c. sugar
1/2 c. vegetable oil
1 can (16 oz.) pumpkin
4 eggs, beaten
2 c. Bisquick baking mix
1/2 c. raisins
2 t. ground cinnamon (OR pumpkin pie spice)
Cream Cheese Frosting (below)

Heat oven to 350?F. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Beat sugar, oil, pumpkin and eggs in a large bowl on med. speed, scraping bowl frequently, 1 minute. Stir in baking mix, raisins and cinnamon. Pour into pans. Bake until wooden pick inserted in center comes out clean, 25-30 minutes; cool. Frost with Cream Cheese Frosting; sprinkle with chopped pecans if desired. Cut into bars, about 3x1-inch. 50 bars.

Cream Cheese Frosting
1 pkg. (3 oz.) cream cheese, softened
1/3 c. margarine or butter, softened
1 T. milk
1 t. vanilla
2 c. powdered sugar

Beat cream cheese, margarine, milk and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency.

INSTRUCTIONS
Friends, here are two recipes from Bookbag in response for a Pumpkin Cookie. Below the recipes is a brief discussion between BB and Moogs, which I thought added to the thread, both useful and enjoyable.

cookies bronies bar looking for pumpkin cookie recpies

if you have a pumpkin cookie recpie send to tweeone@webtv.net

tweezo - Here's a couple recipes. I'll share them here and that way others can find and enjoy them too. If you would like all the replies to come directly to you, click on the box that is just below the Post Message button when you post any message. Or, just come back and check your original post for new replies and enjoy the rest of the Baking Circle as well. Hope that helps. ~Bookbag

This recipe can be decorated with some piping frosting or M&M's, red hots, corn candy, etc. to make great pumpkin faces on them. It's from Libby's Pumpkin and I made them years ago for one of my son's classes when I was a room mother and they were a hit with the kids.

"Great Pumpkin Cookie" Recipe

2 c. flour
1 c. quick or old fashioned oats, uncooked
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 c. butter or margarine, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 t. vanilla extract
1 c. Libby's Solid Pack Pumpkin
1 c. semi-sweet real chocolate morsels
Assorted icing or peanut butter (for decorating)
Assorted candies, raisins or nuts (for decorating)

Preheat oven to 350?F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form a stem. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, risins or nuts to make it look like a Jack-O-Lantern. Yields 19-20 cookies. Variation: Substitute 1 c. raisins for morsels.
------------------------

Frosted Pumpkin Spice Cookies

1/2 c. shortening
1 c. sugar
2 eggs, beaten
1 c. Libby's Solid Pack Pumpkin
2 c. sifted flour
1 t. baking powder
1 t. salt
2 1/2 t. cinnamon
1/2 t. nutmet
1/4 t. ginger
1 c. raisins
1 c. chopped nuts
Lemon Frosting

Preheat oven to 350?F. Cream shortening; gradually beat in sugar. Add eggs and pumpkin; mix well. Sift flour baking powder, salt, spices together. Add to pumpkin mixture; mix well. Add raisins, nuts. Drop by heaping teaspoon onto greased baking sheets. Bake about 15 minutes or until firm to the tough. remove cookies to cool on rack; frost. Yields 4 dozen.

Lemon Frosting: Combine 2 cups confectioners' sugar, 1 T. lemon juice, 1 T. grated lemon rind. Add just enough cream or milk for spreading consistency.

Bookbag,I can see why these cookies were a hit with your son's class. Some of the circlers were looking for a cookie with candycorn, decorating this one with cc sounds like it would taste very good together.-Moogs

Moogs - They are good. As I recall, I used M&M's for the wide-mouth grin and corn candy (sorry for my inverted name - it must be a mid-west thing - I'm not sure I could call it candy corn. It's like calling pop - soda. That doesn't feel good on the tongue, either 😉 for the eyes and nose. I piped on a star of frosting and stuck the "appendages" on that. These were easy to have fun with. ~Bookbag

Pumpkin Pie Squares

Man-o-man is this ever good. It tastes like pecan/pumpkin pie and is easy to make. ~Bookbag

Pumpkin Pie Squares
1 c. flour
1/2 c. brown sugar
1/2 c. butter
Mix until crumbly and press into a 13X9X2" pan. Bake 15 minutes at 350 degrees F.

In a large bowl combine:
1-15 oz. can pumpkin
1/2 c. brown sugar
1 can (13 1/2 oz.) can evaporated milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
Beat well and pour mixture over baked crust. Bake 20 minutes at 350 degrees F.

In a small bowl combine:
3/4 c. chopped pecans (I used more, naturally.)
1/2 c. brown sugar
2 T. butter
Sprinkle over pumpkin gilling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen.

---------------------------------------------------------------------------------
Anyway, here are Bookbag's two enhancers:

This is from the dough enhancer thread -- Bookbag's recipes -- posted by butch44.

Just to make sure these recipes are protected and saved, I'm posting those I downloaded from Bookbag's recipes about a year ago. I use #2 regularly with great consistent results. kimbob

Dough Enhancer #1

4 c nonfat instant dry milk
3 T vitamin C powder (ascorbic acid or Fruit Fresh)
3/4 c lecithin granules (from health food section or store)
2 T ginger, ground
2 T cornstarch

1. Mix; store in airtight container
2. Use as much as yeast is called for in recipes, e.g., 2 t yeast, add 2 t enhancer

Dough Enhancer #2

1/2 c lecithin granules
1 1/2 t ginger, ground
1 1/2 t vitamin C powder (ascorbic acid or Fruit Fresh)
2 T distatic malt (from KAF or beer/wine making supply co.)

1. Mix; store in airtight container
2. Use 1/2 t per cup of flour used in recipes
3. If making whole wheat/whole grain breads, add 1 T vital gluten/per cup of flour

I looked for this recipe all summer while we had those lovely tomatoes... Now, I find it. This is one of the Bookbag recipes that I had printed out. Haven't seen anyone else mention it. So:
She Says:
Here's my favorite recipe to go along with fresh pitas. Especially great in the summer when you have fresh tomatoes and cilantro out of the garden and need a Q&E lunch or supper. -Bookbag.

Black Bean Taco Salad

2 cans (15 oz.) black beans, rinsed and drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 medium tomatoes, seeded & chopped (1 1/2 cups)
1/3 cup shredded Cheddar Cheese
1/4 cup chopped green onions (3 medium)
1/4 cup chopped fresh cilantro (optional - fresh parsley will also work)
2 Tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon black pepper
4 cups chopped spinach, or other greens

Mix beans, olives, tomatoes, cheese, onions & cilantro. Mix lime juice, cumin & pepper; toss with bean mixture. Yields 4 - 8 very generous servings. Serve on greens with wedges of pita bread.

Note: This is one of those recipes that you make once according to the recipe and then you will make it your own. I only make 1/2 the recipe and usually add what needs to be used up in the refrigerator in the way of vegetables and greens.

4. If desired, add 1/2 c dairy acid whey from buttermilk or cheese making or fresh buttermilk in place of liquid in recipe