Bookbag’s by naughtysquirrel

[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.

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• This topic was modified 8 years, 6 months ago by rottiedogs.

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