Search Results for '("C'

[rottiedogs]

Salt Free Basic Sourdough (Pain Au Levain)
Submitted by bivs99 on March 27, 2004 at 7:23 pm

DESCRIPTION
Salt-free Basic Sourdough (Pain au Levain)

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This is my salt-free version of the Pain au Levain recipe in the King Arthur Baker's Companion. I have increased the hydration to 70%, as it gives me the bigger holes I prefer. I have also used half bread flour and half all-purpose instead of the 100% all-purpose specified in the original recipe.

This dough is extremely wet and sticky. To minimize handling problems, spray the dough, your hands and work surface generously with Pam or oil, respraying as needed if it starts to stick.

Makes 2 lbs. bread

198 g (7 oz; 1 3/4 cups) all-purpose flour
198 g (7 oz; 1 2/3 cups) bread flour
56 g (2 oz; 1/2 cup) whole-wheat flour
317 g (11.2 oz; 1 1/3 cups) water
302 g (10.7 oz; 1 1/4 cups) active sourdough starter
1/2 teaspoon potassium chloride salt substitute (optional)

Combine all the ingredients in the bowl of a standing mixer (or other large bowl). Mix with the paddle (or by hand), until the dough comes together in a shaggy mass. Cover with plastic wrap and allow to rest for 20 to 30 minutes.

Switch to the dough hook and knead at medium speed (#4 on the Kitchen Aid), or by hand, until the dough is smooth and elastic, about 6 minutes. The dough will be quite sticky, but do not add any additional flour. Using a flexible dough scraper or stiff spatula sprayed with Pam, scrape the sides and bottom of the bowl, lifting up the dough and spraying with Pam underneath. Cover the bowl with plastic and let rise for 1/2 hour.

Before proceeding, spray the dough, your hands and work surface (Silpat is best) generously with Pam to prevent sticking. Scrape the dough out of the bowl onto your mat. Handling the dough very gently, take one end and fold towards the middle, as if you were folding a letter. Do the same with the other side. Turn the dough 90 degrees and then repeat--now all four sides will be folded. Pick up the folded dough and place it, fold side down, back into the bowl. Let rise for another 1/2 hour.

If you are making 2 loaves, divide the dough in half; otherwise leave whole. For a boule (large round loaf), grab the edges and pull toward the center to form a tight skin on the ball. Place fold side up in a well-floured proofing basket, covered with a linen towel (not plastic wrap).

For long loaves, make 2 balls as described above. Cover each with oiled plastic and allow to rest for 10-15 minutes. It is easiest to do the shaping directly on top of oiled parchment paper. Gently flatten each ball into a rectangle. Take one long side and fold toward the middle, as if you were folding a letter. Press down hard on the fold with the side of your hand to seal. Take the other long side and fold up and over the first fold. Press and seal again. Roll the loaf over so the seam is underneath. This is a batard (torpedo shape). Cover and rest again. You can bake this way or go on to make baguettes.

For baguettes, elongate each batard by gently pulling and stretching. Flatten the dough slightly and do the "letter fold" as you did for the batard, pressing down hard on the seams to seal. Gently pull, stretch and roll the loaf until it is the length and thickness you want. Roll the baguettes over so the seams are underneath.

When your loaves are shaped, cover with a linen towel (not plastic) and allow to rise until doubled, 60-90 minutes. Sourdough has less oven spring than yeasted bread, so get it almost to where you want it before baking.

If desired, once the loaves are nearly done proofing, refrigerate for about 1/2 hour to firm up the dough and make it easier to slash.

While the loaves are proofing, preheat the oven to 500 degrees (using a baking stone, if you have one, on the middle shelf). On the lowest oven shelf, place an empty metal pan (such as a loaf pan); this will be your steam pan. Just before baking, bring two cups of water to a boil in a saucepan.

When ready to bake, sprinkle a peel (or upside-down baking sheet covered with parchment) with semolina flour or cornmeal. If making a boule, turn the dough out of the basket onto the peel and slash a pound sign or cross on the top, using a razor blade or sharp knife. For baguettes, pick up the parchment paper with your loaves still on it and place on the peel or baking sheet. Give each baguette three diagonal slashes. If the dough is very wet, dip the razor in flour before each cut and sprinkle flour into the slash to help the cuts stay open.

Use the peel to slide the loaves into the oven. If you prefer, you can place the paper with the loaves directly onto your stone. Quickly and carefully (making sure not to splash yourself or the oven glass), pour the boiling water into the steam pan. Shut the oven door. Wait 30 seconds and spray warm water into the oven, using a spray bottle or plant mister. Shut the door. Repeat the sprays two more times at 30-second intervals. (The steam gives the bread a crisp crust.)

Lower the oven temperature to 450 and bake for 20-40 minutes (depending on size of loaves), until the loaves are golden brown and sound hollow when tapped. (Lower the temperature while baking if they are getting too brown, turning off the oven if necessary.) When done, internal temperature will be 205-210 degrees. Cool on a baking rack.

Note: while this bread keeps a lot longer than ordinary salt-free bread, because the acidity of the sourdough acts as a preservative, it does not keep as long as the salted kind. I recommend storing in the freezer (slice before freezing).

[rottiedogs]

Making Baguettes From Wet Dough (Technique)
Submitted by bivs99 on July 19, 2004 at 7:33 pm

DESCRIPTION
Making Baguettes from Wet Dough (technique)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Since I am addicted to crunchy crust, baguettes are my favorite form of bread. It took a lot of trial and error to be able to make them with the very wet doughs (70-80% hydration) that I prefer. Here is a description of my technique.

My #1 tip for handling wet dough is to use a lot of Pam! Spray the dough, your hands and work surface (and anyone standing nearby) generously with Pam, respraying as needed to prevent sticking. This allows you to handle the dough without using too much flour, which would change its texture.

For 2 lb. of dough, I usually make 2 baguettes, each 18-20" long. If your oven is too small to allow this, divide the dough into more loaves and make your baguettes smaller.

Do everything, from the start, on top of well-oiled parchment paper. This minimizes handling, and you use the paper to help roll the baguettes. I put the paper on top of a rimless cookie sheet for stability; use a cookie sheet that is no wider than the inside of your oven. (I use the Doughmakers extra-large.) I proof the loaves right on top of that and slide the paper in the oven when it's time to bake. Put the dough very close to one long edge of the parchment to start with. (I like to start with the edge nearest me and roll away from me.)

You start by making balls and resting them, as usual. Then flatten and do the "letter fold" to make a batard. When you lift the dough to make the fold, it's too wet to lift all at once--no matter, do it in sections. When you have folded it all, pat and pinch to make sure the seam is sealed. (With a dough this wet--70-80% hydration--the seams will pretty much always seal if you let it proof long enough.) Then lift up the other side of the dough and fold it as with the first side; as before, you will need to work in sections. Pinch and pat to seal. Take the ends of the loaf, bring them up and fold over (to make nice blunt edges). The loaf will be seam side up. Rest a couple of minutes if desired, but do not turn the loaf over yet.

For the next stage, gently pull and stretch the dough to lengthen it. Then flatten the dough a bit (you won't need to press too hard, as the folding action flattens the dough by itself). Do that whole letter fold again, putting the seam on the same side as you did before. Bring the ends up and fold as before. You will not have turned the loaf over yet.

Next, grasp the long side of the paper nearest the dough with both hands, lift it up and roll the dough toward the middle of the paper. If you do this right, you will get a fairly smooth cylinder with the seam on the bottom (you may need more than one revolution to get there). If the baguette is a bit too wide for your taste (remember, it will spread), roll it over again so the seam side is up and do the letter fold again. Gently rock and roll with your (well-oiled) hands to elongate the loaf if necessary. Roll with your paper until you have your nice smooth cylinder near the other edge of the paper. (If it goes too far toward the edge and you are out of room, grasp the opposite side of the paper and roll in the other direction.)

Then do another loaf, starting at the opposite edge as you did before. Roll toward the opposite side, remembering that you need to leave a good amount of space between the loaves to allow for expansion. If you have more than two loaves, start again with a new piece of parchment. Bake in shifts if necessary.

Proof in a warm place, covering the the loaves with plastic wrap that has been very well oiled. Proof until you see about 50% sideways expansion--get into the oven right away or they'll spread too much. Before slashing them, spray the razor blade with Pam or rub with oil, otherwise the blade will stick in the dough and drag. Don't be afraid to make the cuts fairly deep. Once you have made the slash, sprinkle a little flour inside it to help it stay open.

Prepare your oven and steam pan as usual. Slide the paper with the loaves into the oven and spray 3 times with water at 30-second intervals. Bake until done to taste.

I usually get really good oven spring and nice holes out of these. I think the minimal dough handling really helps.

[rottiedogs]

Light Crispy Waffles (Low Fat Salt Free)
Submitted by bivs99 on February 06, 2004 at 8:14 am

DESCRIPTION
Light Crispy Waffles (low fat, salt-free)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe was inspired by the waffles in the old Joy of Cooking. The whipped egg whites give them a very light and crispy texture. I have removed all the fat, except for one egg yolk (don't try to leave this out, as the waffles will lose a lot of flavor). The powdered milk has been added for nutritional value--you may leave this out if you wish.

When making this recipe, use a pastry brush to coat the iron with a very small amount of oil. Using too much oil or spraying with Pam will make the waffles floppy.

Sometimes the first waffle is a dud and must be thrown away, sometimes I get lucky. But they generally improve with each subsequent batch. The cooking time goes down with each batch as well, as the iron gets hotter.

Makes 12-13 Belgian waffles (or more standard size)

170 g (6 oz; 1 1/2 cups) all-purpose flour
2 1/2 teaspoons sodium-free baking powder (or 2 teaspoons regular)
Salt to taste (optional)
1 tablespoon sugar

1 egg, separated, plus 5 egg whites
450 g (15 oz; 1 cup plus 14 tablespoons)skim milk
21 g (.8 oz; 1/4 packet) nonfat dry milk (optional)

Combine the dry ingredients in a large bowl. Whisk to blend. In a small bowl, combine the egg yolk, milk and powdered milk if using. Whisk until thoroughly blended. Add to the dry ingredients and blend with a rubber spatula. The flour will look pebbly and will float on the surface--do not be concerned. Set aside.

Whip the 6 egg whites until stiff. Add 1/3 of the whites to the batter and stir to blend well. Take the remaining whites and fold into the batter, making sure to evenly distribute them without deflating.

Brush a nonstick waffle iron with a very small amount of oil. (Using too much oil or spraying with Pam will make the waffles floppy.) Heat the iron until ready. When ready, cover the iron with a layer of batter. Close the cover. In the first minute of baking, stand by with a spatula to catch extra batter that may ooze out the sides. Bake until golden brown. Oil the waffle iron after every batch.

[rottiedogs]

Healthy Bran Muffins (No Salt No Sugar Very Low Fat)
Submitted by bivs99 on January 31, 2004 at 3:49 pm

DESCRIPTION
Healthy Bran Muffins (no salt, no sugar, very low fat)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This recipe was inspired by the bran muffins in Maida Heatter's Cakes. I have made extensive changes, including removing the salt and nearly all the fat (all but the one egg). If you are baking with salt, use the alternate leavening amounts in parentheses.

Since these muffins are nearly fat-free, they are best eaten warm from the oven. If they sit out for long, they will toughen. However, they freeze well.

You can use regular brown sugar instead of Splenda. In this case, increase the leavening by 25%.

Makes 12 small muffins

216 g (7.6 oz; 14 tablespoons) unsweetened applesauce

20 g (.7 oz; 3/4 cup) Splenda
134 g (4.7 oz; 9 tablespoons) blackstrap molasses
[or substitute 144 g (5 oz; 3/4 cup packed) dark brown sugar plus 119 g (4.2 oz; 1/2 cup) blackstrap molasses for Splenda + molasses]

1 egg
288 g (10.2 oz; 1 1/4 cups) skim milk
144 g (5.1 oz; 2 3/4 cups) unprocessed bran
152 g (5.4 oz; 1 cup plus 1 tablespoon, not packed) raisins
[plump in water if they have dried out. To do this, cover with hot water, cover the bowl, and microwave for 1 minute]
94 g (3.3 oz; 15 tablespoons) whole-wheat pastry flour
86 g (3 oz; 3/4 cup) all-purpose flour
1/2 teaspoon sodium-free baking soda (or 1 1/4 teaspoons regular)
1 1/2 teaspoons sodium-free baking powder (or 1 1/4 teaspoons regular)

If using Splenda, do not preheat the oven. (Otherwise the muffins get peaked tops.) If using regular sugar, preheat to 400 degrees.

In a medium bowl, blend the applesauce with the Splenda and molasses.

In a small bowl, beat the egg. Add the milk and whisk to blend. Add this to the applesauce mixture and whisk together. Add the raisins (with their soaking water if any) and the bran. Blend well with a rubber spatula and set aside to soak for a few minutes.

Place the flours, baking soda and baking powder in a large bowl. Whisk to blend. Add the bran mixture and blend well with a rubber spatula. Make sure all the bran is moistened but do not overmix.

Spray a nonstick muffin tin with Pam. Spoon the batter into the cups, filling each one to the top or slightly over. (You can make fewer muffins if you want them larger; just fill unused muffin cups half full with hot water before baking.)

Bake at 400 degrees for 12 minutes or so (the Splenda muffins, with their cold oven start, will take a bit longer). The muffins should feel springy to the touch. If you want to crisp the outside just a bit (which I really like), leave the muffins in the turned-off oven for a minute or so after baking. Remove from the oven, cool in the pan for a minute, then remove muffins to a cooling rack. Serve warm.

[rottiedogs]

Healthier Chocolate Muffins ( Low Fat Low Sugar Salt Free)
Submitted by bivs99 on May 16, 2004 at 10:39 am

DESCRIPTION
Healthier Chocolate Muffins (low fat, low sugar, salt free)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This recipe was inspired by the Chocolate Breakfast Muffins in the King Arthur Baker's Companion. I have removed the salt, the sugar (Splenda was substituted), and all the butter. (Some sugar and fat still remain from the chocolate chips, however.) I have increased the nutritional value by adding nonfat dry milk to the recipe.

After first making this recipe, I decided to use water for the liquid instead of milk. This actually gives a deeper chocolate flavor.

For best flavor, use a good brand of cocoa. (I use Scharffenberger.) It would probably benefit from a tablespoon of KA black cocoa as well.

If you bake with salt, use the alternate leavening amounts in parentheses.

You can make this recipe with regular brown sugar instead of Splenda. In that case, increase the leavening by 25%.

Since these muffins are so low in fat, they are best eaten warm from the oven. (If they sit out for a long time, they will toughen.) However, they freeze well.

Makes 12 large muffins

84 g (3 oz; 1 cup) natural cocoa [not Dutch processed]
240 g (8 oz; 1 cup) boiling or very hot water

308 g (10.9 oz; 2 cups plus 10 tablespoons) all-purpose flour

60 g (2.1 oz; 2 1/4 cups) Splenda
[or substitute 425 g (15 oz; 2 1/4 cups) light brown sugar and omit molasses from liquid ingredients]

2 teaspoons sodium-free baking powder (or 1 1/2 teaspoons regular)
1/2 teaspoon sodium-free baking soda (or 1 1/2 teaspoons regular)
Salt, if desired (optional)
170 g (6 oz) mini chocolate chips

20 g (.7 oz; 4 teaspoons) molasses
2 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon vinegar
360 g (12.7 oz; 1 1/2 cups) unsweetened applesauce
91 g (3.2 oz; 1 packet) nonfat dry milk (optional)
120 g (4 oz; 1/2 cup) water, if needed

If using Splenda, do not preheat the oven. (Otherwise the muffins will get peaked tops.) If using regular sugar, preheat to 425 degrees.

In a medium/large heat-resistant bowl or saucepan, combine the cocoa and boiling water. Whisk to blend. Allow to cool while preparing the other ingredients.

In a large mixing bowl, combine the flour, Splenda or sugar, leavenings, and salt if using. Whisk to blend. Add the chocolate chips and stir with a rubber spatula to distribute.

Add the molasses, eggs, vanilla, vinegar, applesauce and powdered milk to the saucepan containing the cocoa mixture. Whisk until thoroughly combined. Using a rubber spatula, quickly mix this liquid into the dry ingredients. The batter will be fairly thick; if there is not enough liquid, add additional water as needed. Make sure the dry ingredients are moistened but do not overmix.

Spray a nonstick muffin tin with Pam. Spoon the batter into the cups, filling to the top or slightly over. Put the muffins into the oven and bake at 425 degrees for 15 minutes or so. (The Splenda muffins, with their cold oven start, will take longer.) When the muffins are done, they will be springy to the touch and a toothpick will come out clean. Cool muffins in the pan for a minute, then remove to a rack. Serve warm.

[rottiedogs]

Guidelines On Converting Sourdough Recipes To Salt Free
Submitted by bivs99 on March 07, 2004 at 8:42 am

DESCRIPTION
Guidelines on converting sourdough recipes to salt-free

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This is one area where salt-free bakers have it easier! Sourdough is full of flavor, which makes it a great option for our salt-deprived palates. Even better, because we leave the salt out, our sourdough bread rises a lot faster! You will have a lot of fun with this.

For general information about the care and feeding of sourdough starters, I highly recommend the Sourdough Starters 101 posted in the FAQ section of the recipe archive. (Go to Member Recipes, then Search on Member Name; in the search box, type "faq." All the FAQs will come up.)

1. As for conventional bread, the most important thing to remember is that salt inhibits yeast. Therefore, if you take all the salt out (and don't worry, you can--I do), the bread will rise too fast/too much unless you reduce the yeast. Therefore, you must eliminate all or most of the commercial yeast in the recipe, as well as reducing the rise times. (Don't try to reduce the amount of sourdough starter or it will ruin your recipe!)

2. Your yeast reduction depends on the type of recipe. If your sourdough recipe contains a small amount of commercial yeast (1/2 teaspoon or so), this is there as a "booster" for the sourdough, and can safely be left out entirely. If the yeast amount is higher (say a couple of teaspoons), you should reduce it by 75-90%. For instance, my favorite sourdough rye recipe calls for 2 teaspoons of yeast for a 4 lb. bread recipe. I have cut this to 1/4 teaspoon, and the bread comes out perfect. If the recipe contains a tablespoon of yeast or more, it is not a "true" sourdough, as the commercial yeast provides most of the leavening. You, however, can make yours as a true sourdough, because salt-free rise times are so much faster. I recommend cutting the yeast to a token amount as just indicated. If you treat it like a conventional bread recipe and cut the commercial yeast by 50-75%, your bread will rise a lot faster than the recipe specifies, but you will get less depth of flavor.

3. Even with the yeast reduced as specified above, your bread will rise a lot faster than your recipe indicates. Be happy, this is a good thing! Whereas conventional sourdough takes about 3 hours each for rising and proofing, salt-free sourdough takes 1 hour or less for each of these stages. However, that means you have to check early and often to avoid over-proofing.

4. For best results when using sourdough, make sure your starter is very active before beginning the recipe. I generally feed mine three times, each one doubling the weight, before I begin. This should give you a starter that has tripled in volume since its last feeding and is totally permeated with small bubbles, possibly with a bit of froth or foam on top.

To avoid having too much starter, begin with a small amount that will grow into what you need. For example, if I need 8 oz of starter for my recipe, I will begin with 1 oz, double that to 2 oz (first feeding), then double again to 4 oz (second feeding), and then double again to 8 oz (third feeding). So as a general rule, if you are going to feed three times, start with one-eighth of the final amount that you need.

4. For best flavor, I recommend keeping your starter quite sour. This means NOT throwing any away between uses and replacing with fresh flour and water, as commonly called for in sourdough instructions. It will not hurt your starter at all and will give you a nicer-tasting salt-free bread.

5. Although salt-free sourdough is quite flavorful on its own, I really feel that salt substitute comes in handy here. (I am referring only to the potassium chloride type, not the so-called "light salts" that contain sodium.) It adds a certain something that balances out the flavor. 1/4-1/2 teaspoon per recipe is probably the most you should use--don't overdo it or the bread will have an unpleasant metallic taste. But check with your doctor first--people with kidney problems are sometimes told to avoid salt substitutes. If you are unable or unwilling to use this, don't worry--your bread will taste very good anyway.

6. Although salt-free sourdough keeps a lot longer than conventional salt-free bread, because the acidity of the sourdough acts as a preservative, it still spoils faster than the salted kind. I recommend storing it in the freezer (slice before freezing).

[rottiedogs]

Guidelines On Converting Conventional Bread Recipes To Salt Free
Submitted by bivs99 on September 14, 2003 at 9:07 pm

DESCRIPTION
Guidelines on converting conventional bread recipes to salt-free

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

INSTRUCTIONS
1. Salt actually inhibits yeast. Therefore, when you take out the salt (and don't worry, you CAN take it all out--I do) you must reduce the yeast considerably. For breads that contain some fat (like sandwich breads), I generally start by cutting the yeast in half. For lean breads like French, bagels, etc., I usually cut it by 75%.

2. Even when you reduce the yeast, the dough often rises faster than the recipe specifies, so watch it very carefully. THIS IS ESPECIALLY TRUE IN THE BREAD MACHINE. The first time you make a recipe, check the dough frequently long before the time is up. (If you raise it too long, it can collapse.) For subsequent batches, you can reduce the yeast further to slow the rise (I do this in 1/4 teaspoon increments) or just make the bread faster. For artisan-type breads and those that need a long rise to develop flavor (French, bagels) I cut the yeast; for sandwich breads and pizza dough, I just let it rise faster.

3. For the reasons I just mentioned, I do not recommend BAKING the bread in a bread machine. (I have a Breadman which cannot be programmed to vary the time.) I use mine only to mix and raise the dough, and I then bake it in bread pans. As well as giving you more control over the timing, this gives you a much better appearance and texture.

4. To improve the flavor of salt-free bread a bit, I throw in a few shakes of potassium chloride salt substitute with the dry ingredients. NOTE: do not overdo it or the bread will have an unpleasant metallic taste. Also check with your doctor to make sure you can use this (people with kidney problems sometimes cannot). Even if you have to (or choose to) leave this out, the flavor will be quite good.

5. Salt-free whole wheat bread rises better if you add some vital wheat gluten to the flour (use about one tablespoon per cup of flour). This can be ordered from the Baker's Catalogue, or found in health food stores.

6. Salt-free bread goes stale MUCH faster than salted (it only lasts a day or so), because the salt is a preservative. I slice mine as soon as it's cool and store it in the freezer. If this is impractical, a tablespoon of white vinegar added to the recipe will extend the shelf life somewhat.

7. An excellent introduction to salt-free breads can be found in the "No Salt, Lowest-Sodium Cookbook" by Don Gazzaniga. (You can buy it on amazon.com.) Do NOT buy his second book (No Salt, Lowest Sodium Baking Book) because the recipes call for all kinds of weird ingredients that are just not necessary. Once you get experienced with this you can easily adapt "regular" recipes for yourself.

[rottiedogs]

Green Pork Chili With Kale (Salt Free If Desired)
Submitted by bivs99 on January 22, 2005 at 4:17 pm

DESCRIPTION
Green Pork Chili with Kale (salt-free if desired)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe was inspired by "Green Pork Chili with Kale and Hominy" in Simply Stews by Susan Wyler. (I have made major departures from the original, including leaving out the hominy.)

This chili is medium spicy. If you want it milder, substitute a milder pepper, such as Anaheims or banana peppers, for part of the poblanos.

This dish is very brothy, almost like a soup. Serve with cornbread or tortillas to soak up the delicious juices.

Serves 8

2 tablespoons olive oil
4 lb. pork butt, in one piece
2 large (Spanish) onions, coarsely chopped
8-10 cloves garlic, minced
3 lb. poblano peppers (or a mixture of poblanos and Anaheims), roasted [see instructions]
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon potassium chloride salt substitute (optional)
2 tablespoons cider vinegar
1 cup chicken broth
1 bunch kale, tough stem ends removed, coarsely shredded

Note: Wear rubber gloves while handling the peppers or you'll be sorry!!

Cut the peppers in half lengthwise and place, cut side down, on a baking sheet lined with heavy-duty foil. Place under the broiler, as close to the heat as possible, and broil until the skin of the peppers is mostly (but not completely) blackened. Remove and place peppers in a paper bag to steam for 10-15 minutes (this makes the skin easier to remove).

When cool enough to handle, remove the stem and seed pod from each pepper and peel off the skin. Place the roasted pepper flesh in a bowl.

Heat the olive oil in the pressure cooker and brown the pork butt on all sides over high heat. Remove and set aside. In the same oil, saute the onion until softened. Add the garlic and cook briefly until fragrant.

Add all the other ingredients except the meat. Stir to distribute evenly. (If you have trouble fitting all the kale into the pot, add a bit at a time and heat, stirring, until it has shrunk a bit, then add some more kale. Proceed until all the kale is in the pot.)

Cut the meat into about 8 large chunks and place into the pot, along with the bone.

Lock the lid on, turn the heat up to high and bring up to high pressure. Cook at high pressure for 40 minutes. Release the pressure by either quick-release or natural method.

Remove the meat and bones. Discard any large chunks of fat you find. Shred the meat with two forks and return to the pot. Serve with cornbread, tortillas or rice.

Use a large, ovenproof Dutch oven with a heavy lid. Preheat your oven to 325 degrees.

Proceed as with the pressure cooker recipe, but add 3 cups of water in addition to the chicken broth. When all the ingredients have been added, bring to a boil, cover the pan and place in the oven. Bake for 2 hours.

[rottiedogs]

Cheaters Cinnamon Roll Muffins (Salt Free Low Fat Low Sugar)
Submitted by bivs99 on April 18, 2004 at 10:40 am

DESCRIPTION
Cheater's Cinnamon Roll Muffins (salt-free, low fat, low sugar)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
My family loves cinnamon rolls, but they're time-consuming and not exactly dietetic. So I set out to recreate the taste in a quicker and healthier way. I have removed nearly all the fat from a basic muffin recipe (except one egg), as well as the salt and most of the sugar. (I have used Splenda except for the icing; it might be possible to use it there as well, but I haven't tried that yet.) If you prefer, the recipe can be made with regular sugar. The powdered milk is added for nutritional value, and can be omitted if desired.

Because these muffins are so low in fat, they are best served warm from the oven. If they sit out for a long time, they will toughen. However, they can be frozen; it is best to freeze the muffins without icing and add the icing just before serving.

Makes 12 muffins

299 g (10.6 oz; 2 2/3 cups) all-purpose flour
36 g (1.3 oz; 1 1/3 cups) Splenda [or substitute 252 g (8.9 oz; 1 1/3 cups) regular sugar]
4 teaspoons sodium-free baking powder (or 1 tablespoon regular)
Salt to taste [optional]
67 g (2.4 oz) cinnamon chips

1 egg
88 g (3 oz; 6 tablespoons) water
214 g (7.5 oz; 14 tablespoons) skim milk [soy milk may be substituted]
1 tablespoon vanilla extract
107 g (3.8 oz; 1/2 cup) unsweetened applesauce
20 g (.7 oz; 1 tablespoon plus 1 teaspoon) light corn syrup [omit if using regular sugar]
56 g (2 oz; about 2/3 packet) nonfat dry milk [optional]

7 g (.2 oz; 1/4 cup) Splenda [or substitute 48 g (1.7 oz; 1/4 cup) regular sugar]
9 g (.3 oz; 4 teaspoons) cinnamon [Vietnamese is my favorite]

37 g (1.3 oz; 2 1/2 tablespoons) softened cream cheese (or substitute equivalent weight of whipped cream cheese)
37 g (1.3 oz; 2 1/2 tablespoons) buttermilk
120 g (4.2 oz; 1 cup) confectioner's sugar

If using Splenda, do not preheat the oven. (Otherwise the muffins will get peaked tops.) If using regular sugar, preheat to 350F.

In a large mixing bowl, combine the flour, Splenda or sugar, baking powder and salt if using. Whisk to blend. Add the cinnamon chips and stir with a rubber spatula to distribute.

In a medium bowl, add the egg, water, milk, vanilla, applesauce, corn syrup and powdered milk. Whisk until thoroughly combined. Using a rubber spatula, quickly mix the liquid into the dry ingredients. The batter will be fairly thick; if there is not enough liquid, add water as needed. Make sure the dry ingredients are moistened but do not overmix.

Make the cinnamon topping by whisking the Splenda (or sugar) and cinnamon in a bowl.

Spray a nonstick muffin tin with Pam. Spoon the batter into the cups, filling almost to the top. Sprinkle the cinnamon topping evenly over the batter. Put the muffins into the oven and bake at 350 degrees for 15 minutes or so. (The Splenda muffins, with their cold oven start, will take longer, 18-20 minutes.) When the muffins are done, they will be springy to the touch. Cool muffins in the pan for a minute, then remove to a rack.

While the muffins are cooling, make the icing: Beat cream cheese and buttermilk together. (The mixture will look slightly curdled, but that's OK.) Beat in the confectioner's sugar until smooth. Place the rack with the muffins over a baking pan to catch drips, then drizzle the icing over the muffins. Serve warm.

[rottiedogs]

Vermont Apple Cider Donut - Haven't Tried Yet
Submitted by beabaker on November 11, 2010 at 11:31 am

DESCRIPTION
submitted by an old member on bc -

SUMMARY
Yield 0 Source recipe from another member on old baking circle File under Donuts

INGREDIENTS
Reply by swirth on September 25, 2010 at 7:30 pm

Here is a great recipe from a BakingCircle member:

Vermont Apple Cider Donuts with Maple Glaze

Ingredients/Instructions

2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 large egg, lightly beaten or 2 egg whites
2/3 cup brown sugar
1/2 cup apple butter
1/3 cup maple syrup (diabetic syrup may be used)
1/2 cup apple cider
1/3 cup plain, nonfat yogurt
3 T canola oil

INSTRUCTIONS
Mix all the ingredients.

Pre-heat oven to 400 degrees. Coat mini-bundt pans with nonstick cooking spray. Put about 2 generous tablespoonfuls of batter into each mold and bake for about 10-12 minutes. Tops spring back when touched lightly. Loosen edges and turn onto a cooling rack.

Maple Glaze

In a bowl combine the following: 1 1/4 cup sifted confectioners sugar, 1 tsp. vanilla, 1/4-1/3 cup maple syrup - dip the doughnuts in the glaze to coat.

comments
Submitted by Madam Maple on Fri, 2010-12-17 17:58.
try molding into balls lightly flatten, bake or fry let cool. mix in a sm. bowl 1 cup apple butter with 4 oz, softened cream cheese using a pastry bag inset the tip into doughnut's side and squeeze about 1 1/2 Tbsp of the filling. frost with your maple icing.
Submitted by Madam Maple on Fri, 2010-12-17 18:00.
seems yummy I'll be making some soon as I love apples!

[rottiedogs]

Swedish Meat Balls ( Kottbullar)
Submitted by beabaker on December 20, 2002 at 9:57 am

DESCRIPTION
Swedish Meat Balls (Kottbullar)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a swedish recipe that my MIL makes every year for
Christmas Eve Smorgasbord.

1 1/2 pounds ground beef
1/2 pound ground pork
3 slices bread
2 cups water
1 onion, minced and sauteed
2 potatoes (boiled and mashed)
3 teaspoons salt
1/8 teaspoon pepper
2 eggs
Butter (or other fat) for frying

3 to 4 tablespoons butter (or other fat)
1/2 cup flour
3 cups stock (use beef cubes)
1 cup cream
salt, pepper to taste

Have the butcher grind the meat a couple of times. Soak bread in water. Mince and saute onion. Mash hte potatoes. Now mix all ingredients in a large bowl and keep on working it until you have a smooth, spongy mass. It is easiest to achieve this by using your hand. Heat butter (or fat), in frying pan. Shape the balls by using spoon and palm of your hand, both wet. Brown evenly in butter (or fat), shaking pan during the process to keep the round shape. Remove to kettle. Repeat until mixture is used up.

Make gravy in the same frying pan by heating butter (or fat) and adding flour. Heat and stir to a golden paste. Add stock gradually, stirring briskly toa void lumps. If you prefer a darker gravy add a few drops of Kitchen Bouquet or brown some sugar for the purpose. Add cream and season to taste. Simmer sauce 4 to 5 minutes. Then pour it over meat balls and let them cook on low flame 40 to 60 minutes. Neither overcooking nor reheating will harm this wonderful concoction.

The use of pork in the meat balls cuts down on the quantity of fat needed in the frying porcess besides adding a nice, sweet flavor to the meet. For special occasions it is very nice to add 1/4 to 1/2 pound of chopped and sauteed mushrooms to the gravy and let them simmer with the meatballs.

I'm going to make mine in a non-stick skillet this year. If they stick to the pan, it's much harder to keep them round. I'm also making mine ahead and freezing them for the big night!
Enjoy and let me know how they come out.

beabaker

[rottiedogs]

Swedish Coffee Bread
Submitted by beabaker on November 13, 2002 at 2:28 pm

DESCRIPTION
Swedish Coffee Bread

SUMMARY

Yield 0 File under Family / Ethnic / Regional
INSTRUCTIONS
This recipe was given to me by my MIL - she's 100% swedish. I give this at Christmas instead of cookies, because it's different and delicious. It can also be made ahead and frozen or if given fresh, they can freeze it until they need it. I attach a tag that says "Swedish Coffee Bread Made by the ______ family, Most delicious when toasted and buttered! I made a couple of additions to my MIL's recipe - I love cinnamon, so I put some in the batter. I hope you enjoy this as much as we do. The house will smell heavenly when you make it.

1/2 cup margerine
1 1/2 cups milk - scalded (I heat mine in microwave 2-3 minutes)
1/2 cup sugar
1 teaspoon salt
2 yeast packets
2 eggs beaten
1/2 teaspoon cardamom
5 1/2 - 6 cups flour
1/2 cup warm water
1 tablespoon cinnamon (optional)
sugar & cinnamon for topping

Preheat oven to 350 degrees. Mix water with yeast and a pinch of sugar and proof. Heat margerine and milk until hot/scalded. Pour over sugar and salt in mixing bowl and let cool slightly. Whip eggs in bowl and add to mixing bowl. Pour in proofed yeast and mix. Add Cardamom and cinnamon. Add flour until smooth.

Let rise in greased bowl 45min. - 1 hour. Pinch down and let rise again. Divide dough and form three braids (some people do two). Put braids on greased pan or baking stone. Let rise 20 min. - 1/2 hour.

Melt some butter and brush breads. Mix some sugar and cinnamon together and sprinkle on top. Bake at 350 degrees for 30 minutes(or until nice dark golden on top).

Divide entire batch of dough into three chunks (slightly smaller loaves) or two chunks. Then divide each chunk into three small pieces. Roll each piece into a thick snake and then connect the three at the top and braid.

Cinnamon in dough is optional or add as much as you prefer. I set up all my ingredients for 4 batches in bowls and get everything proofing, then I just heat milk, etc. in microwave while I'm throwing the next batch together. It goes very quickly and I'm able to make 10-12 loaves at a time! I must also admit, a couple of times, I didn't have the time to do the second rising in the bowl, just the first and then divide and braid, then let rise before baking - the flavor is definitely better with the two risings though, but if your in a jam it might make it easier for you.

Enjoy and let me know what you think!

[rottiedogs]

Pineapple Upside Down Cake
Submitted by beabaker on November 22, 2002 at 7:02 am

DESCRIPTION
Pineapple Upside Down Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1/2 cup butter or margarine
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, undrained
5 maraschino cherries, drained and halved
1/2 cup chopped nuts
1 package (18.25 ounces) yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup thawed, frozen whipped topping

1. Preheat oven to 350ºF. Melt butter in oven safe skillet OR in microwave safe bowl. Remove from heat; stir in brown sugar until well blended.

2. Drain pineapple, reserving juice; set aside. Arrange pineapple slices over brown sugar mixture in oven safe skillet or cake pan. Place a cherry half in center of each pineapple slice. Sprinkle with nuts.

3. Add enough water to pineapple juice to measure 1 1/3 cups liquid. In bowl, combine cake mix, pineapple juice, eggs and oil; whisk until well blended and smooth. Pour over fruit mixture in skillet or cake pan.

4. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Remove from oven; cool 5 minutes. Carefully loosen edges of cake. Invert onto large serving plate. Cool slightly; garnish with whipped topping.

Yield: 12 servings
Nutrients per serving: Calories 453, Total Fat 24 g
(C)The Pampered Chef, Ltd. 2002

[rottiedogs]

Moomie Buns
Submitted by beabaker on October 13, 2010 at 2:24 pm

DESCRIPTION
Hamburger Buns

SUMMARY
Yield 0 File under Buns/Rolls

INGREDIENTS
1 c water
• 2 tbsp butter or margarine
• 1 egg
• 3 1/4 c. flour
• 1/4 c. sugar
• 1 tsp salt
• 3 tsp instant yeast

INSTRUCTIONS
Reply by frick on September 17, 2010 at 6:34 pm

Here it is (from the Old Baking Circle). What is a shame is that it probably has been transferred to this site but there is no way to search for it! I am also going to post the link to the Old Baking Circle since you can still search for many thousands of wonderful recipes there. This is NOT the site we are on now. A shame what is happening to all that wonderful content. Here's both the line and the recipe.

http://www.bakingcircle.com/msgboard/index.jsp?pv=111

Moomie's Famous Burger Buns, 4/2003

• Hamburger Buns
• 1 c water
• 2 tbsp butter or margarine
• 1 egg
• 3 1/4 c. flour
• 1/4 c. sugar
• 1 tsp salt
• 3 tsp instant yeast

• Place all ingredients in your bread machine. Select dough. Allow to run cycle.
• Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.
Bake in preheated 375 degree oven for 12 to 15 minutes til golden. Cool on wire racks. I like to add a tsp of onion powder and about 1/2 tsp dried onion to the dough in the bread machine. It maks a light onion-y flavor that it wonderful!
• When I do these for burgers, I split the bun, butter, and fry in a skillet til brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!

• Moomie's Food Processor Buns (directions by Karen Noll)

• Place flour, sugar, salt and instant yeast in the bowl of the food processor (7-cup or larger model) fitted with the steel blade. Pulse ingredients briefly to combine.

• Add the egg and butter or margarine, and pulse briefly again to combine.

• With the motor running, add the water (90 – 95 degrees) slowly through the feed tube just until a rough dough ball forms, usually about 20 seconds. Stop the machine, check the consistency of the dough (it should be slightly sticky), and adjust water/flour if necessary. Process for an additional 20 seconds, for a total processing time of no more than 45 seconds to avoid overheating your dough.

• Place in a slightly oiled bowl or dough rising bucket, cover loosely with plastic wrap, and let rise for about an hour until doubled in bulk.

• Continue with directions for shaping and baking.

• Notes:
• To include your favorite variations:
• - Dry flavorings (like onion powder or Penzey’s Foxpoint seasoning) should be added with the flour
• - If you are using honey or molasses instead of sugar, add with the butter and egg

• Thanks Karen! ---Moomie

comments
Submitted by lmselph on Mon, 2010-11-22 00:51.
this is the recipe we have used in our pain de mie pan for sandwich bread for many years ever since I first got it off the old forum. One of my favorites.

[rottiedogs]

English Muffins
Submitted by beabaker on October 27, 2010 at 1:39 pm

DESCRIPTION
Delicious, easy english muffins with just the right amount of tang!

SUMMARY
Yield 0 File under english muffins

INGREDIENTS
1 cup butter milk (used b-milk powder in w/flour and water seperate)
1 tbsp butter
1 tbsp sugar or honey
1 packet (2¼ tsp) dry yeast
2 cups flour
½ tsp salt
Heat the buttermilk to simmering (i used b-milk powder so heated only water - powder gets mixed in with flour), then drop in the butter and the sugar or honey. Stir so they melt and combine, and let the mixture cool. When it’s lukewarm, sprinkle in the yeast, stir, and let it sit for 10 minutes until bubbly. Use a glass bowl.
While that’s happening, measure out the flour and salt and mix together well. When the yeast mixture is bubbly, add the flour (and b-milk powder if using that) and beat for a couple minutes. Cover the bowl with plastic wrap and let it sit on the counter (not in the refrigerator) overnight or all day. It will overproof – rise and collapse. This is what creates the English muffin’s characteristic sourdough taste and large bubbles.
In the morning, scrape the sides of the bowl and remix a little. I used a size 16 (20 would be better)scoop to drop muffin-size globs into a small bowl of cornmeal. Don’t try to handle the dough – it’s too sticky. Lift each muffin glob from the cornmeal with a slotted spatula, shake off the excess, and place in an ungreased skillet. Or, If your using greased rings, put on ungreased pan, sprinkle corn meal and drop into them.
When the skillet is full, cover it with a towel and let rise for 20-30 minutes. They will only rise a little bit. Set your stove’s burner to medium-low. Let them cook for 6-8 minutes per side (turn them when they start getting golden brown).DON'T cook too fast or they will burn. When using rings, cover with light weight cookie sheet while cooking.
When the second side is browned, remove the muffins to a cooling rack and let them cool completely, then fork split and toast up and enjoy!
As I'm on a mission, please try this and tell me how you like them and maybe what we can do better - this is an adventure!
ps original recipe called for plain milk - i thought b-milk would give them the tang i wanted.

INSTRUCTIONS
Heat the buttermilk to simmering (i used b-milk powder so heated only water - powder gets mixed in with flour), then drop in the butter and the sugar or honey. Stir so they melt and combine, and let the mixture cool. When it’s lukewarm, sprinkle in the yeast, stir, and let it sit until bubbly. Glass bowl is best.
Measure out the flour and salt and mix together well. When the yeast mixture is bubbly, add the flour (and b-milk powder if using that) and beat for a couple minutes. Cover the bowl with a towel and let it sit on the counter (not in the refrigerator) overnight or all day. It will overproof – rise and collapse. This is what creates the English muffin’s characteristic sourdough taste and large bubbles.
In the morning, scrape the sides of the bowl and remix a little. I used a size 16 (20 would be better)scoop to drop muffin-size globs into a small bowl of cornmeal. Don’t try to handle the dough – it’s too sticky. Lift each muffin glob from the cornmeal with a slotted spatula, shake off the excess, and place in an ungreased skillet. Or, If your using greased rings, put on ungreased pan, sprinkle corn meal and drop into them.
When the skillet is full, cover it with a towel and let rise for 20-30 minutes. They will only rise a little bit. Set your stove’s burner to medium-low. Let them cook for 6-8 minutes per side (turn them when they start getting golden brown).DON'T cook too fast or they will burn. When using rings, cover with light weight cookie sheet while cooking.
When the second side is browned, remove the muffins to a cooling rack and let them cool completely, then fork split and toast up and enjoy!
As I'm on a mission, please try this and tell me how you like them and maybe what we can do better - this is an adventure!
ps original recipe called for plain milk - i thought b-milk would give them the tang i wanted.