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November17, 2003 - A to Z Recipes 11-17-2003 >> |
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^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ WELCOME TO 'A TO Z RECIPES' If you choose, you may rate this Ezine at the Cumuli Ezine Finder. Vote for A to Z Recipes Here: http://www.cumuli.com/ezines/ra20729.rate Have trouble voting? Contact: ezinesupport@cumuli.com Voting for A to Z Recipes is voluntary. As always, let your conscience be your guide. Thanks. Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Donations gratefully accepted through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes@fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: Unsubscribe Here Subscription link: Subscribe Here For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: Maggie Blackwell P.O. Box 485 Brazoria, Texas 77422 Check out other newsletters and ezines here: SubscriptionRocket.com Welcome to A to Z Recipes! ???OUR DAILY BREAD??? These are recipes from generous contributors***. I have not personally tried them. I have read through each recipe, checking for any obvious errors. I assume no responsibility for the contents. These are offered as a popular feature of this newsletter. Use those you like at your own risk (see disclaimer at end of each issue). Our monthly theme recipes make a splash today. I hope you enjoy these. I believe they are all wonderful. My thanks to all who contributed. If you haven??™t sent in any recipes to share here or in our regular issues, I hope you will. It is fun to share and makes this a great way to collect recipes. Have you visited the web site yet? http://www.a2zrecipes.net BERTA'S CARROT BREAD ~Sent in by: Shirley, WA State Bake 325F for 1 hour Beat together: 3 eggs, 1 c. oil 2 c. sugar Add: 2 c. firmly packed raw carrots grated fine 1 c. chopped nuts 3 tsp. vanilla 1 small can crushed pineapple or 1 c. fresh Mix in: 3 c. flour 1 tsp. salt 1tsp. soda 3 tsp cinnamon Place in 2 greased and floured loaf pans. Bake 325F for 1 hour. COCONUT BISCUITS Karen from Arizona 2 1/4 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons butter cut in pieces 1 cup coconut milk 1 cup grated sweet coconut, toasted 1/2 cup chopped dried papaya 2 tablespoons melted butter Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds. Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut. Bake in a preheated 450 degree oven for 12-15 minutes. Mini Cheese and Salami Loaves ~Sent in by: Jane, Australia If small loaf tins are unavailable, 4 loaves can still be baked in one large 12cm x 23cm (5 x 9in) tin. Cut 4 cardboard dividers 12cm (5in) long and as tall as the tin, cover them with aluminum foil and use to separate the 4 rolls of dough positioned alongside each other in the tin. It doesn't matter if parts of the dough are touching and bake together, just break the loaves apart like bread rolls once they are cooled. 155g (5oz) wholemeal flour 250g (8oz) plain (baker's/ all purpose) flour 3 tsp baking powder 1 tsp salt 2 tsp dry mustard 90g (3 oz) butter or margarine 2 Tsp good quality grated parmesan cheese 90g (3oz) finely chopped salami, rind cut off first 1 egg, beaten 285mL (9 and 1/2 fl oz) milk 1 Tsp sesame seeds 4 Tsp grated cheddar cheese Preheat oven to 190 C (375 F) and grease 4 mini loaf tins 6cm x 12cm (2 and 1/2 x 5in). Put flours, baking powder, salt and mustard into a bowl and mix well. Rub in butter until mixture resembles fine breadcrumbs. Add parmesan cheese and salami, mix well. Add the egg and milk and mix until dough begins to clump around spoon. Turn out onto a floured surface and knead until a smooth dough forms. Divide into 4 equal parts then shape each into a roll the approximate size of the tins. Transfer to tins. Sprinkle sesame seeds and cheddar over the tops then press dough down to mould snugly to the tin shape. Bake for 10 mins then reduce temperature to 180 C (350 F). Bake for a further 20 mins, or until the loaves are golden and hollow sounding when tapped. Makes 4 mini loaves6cm x 12cm (2 and 1/2 x 5 in) Crusty French Bread Yield: 2 loaves (10 slices each) From Pat in Auburn, Washington Ingredients 1 pkg. (1/4 oz.) active dry yeast 1-1/2 cups warm water (110 to 115 degrees), divided 1 Tbsp. sugar 2 tsp. salt 1 Tbsp. shortening, melted 4 cups all-purpose flour Cornmeal Directions In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled. Turn onto floured surface; divide in half and let rest for 10 minutes. Roll each half into a 10- x 8-inch rectangle. Roll up from the long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Cover and let rise until doubled (about 45 minutes). With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400F for 20-30 minutes or until lightly browned. Cool on wire racks. Nutritional info per slice: 100 calories, 233 mg sodium, 0 cholesterol, 20 g carbohydrate, 3 g protein, 1 g fat. Diabetic Exchange: 1-1/2 starch BUTTERMILK HONEY OATMEAL BREAD ~Sent in by: Kat, Spain A lightly golden loaf, that is perfect as cinnamon toast in the morning or as a healthy sandwich bread 1 cup warm water 5 teaspoons dry yeast 3/4 cup warm buttermilk 1/4 cup vegetable oil 2 tablespoons molasses 1/3 cup honey 1 teaspoon fresh lemon juice 3 tablespoons pumpkin puree (added for color - optional) 2 teaspoons salt 1 1/2 cups quick oatmeal 1 cup whole wheat flour 2-4 cups bread flour METHOD Lightly spray a large loaf pan with non-stick cooking spray. In a large mixing bowl, fitted with a dough hook, hand whisk the water, yeast and let stand a minute. Stir in buttermilk, oil, molasses, honey, lemon juice, salt (pumpkin puree), oatmeal, whole wheat flour, and half the bread flour. Stir, then knead, adding more flour as required to make a soft, but firm dough, about 8 - 10 minutes. Cover lightly with plastic wrap and let rise 45 - 90 minutes until doubled in size. Gently deflate dough and place in prepared loaf pan. Insert pan into a large plastic bag and let rise until doubled in size, about 30 - 45 minutes. Preheat oven to 375 F. Place loaf in oven and bake for about 45 minutes until well browned. Turn bread out onto a cooling rack and cool well before slicing. Ginger Scone Recipe (baking911.com) Makes 8 ~Sent in by: Ann, FL Candied ginger turns this traditional cream scone into a spicy and addictive breakfast. After all these years, it's still our bestselling scone at the La Brea Bakery. Special item: 3-inch round cutter 2 1/4 cups unbleached pastry flour or unbleached all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1 teaspoon finely chopped lemon zest (about 1/2 lemon) 1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen 4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup 3/4 cup heavy cream, chilled, plus extra for brushing the tops of the scones Adjust the oven rack to the middle position and preheat the oven to 400?°. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned. From Nancy Silverton's Pastries from the La Brea Bakery Basic Bread Dough ~Sent in by: Loretta K., St. Stephen, NB, Canada 6 to 7 c. unsifted flour 2 T. sugar 1 T. salt 2 pkg. yeast 1/2 c. (1 stick) softened margarine 2 c. very hot tap water 1. In a large bowl thoroughly mix 2 c. flour, sugar, salt and dry yeast. Add margarine (soft) 2. Add hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 3. Add 1 c. flour or enough flour to make thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. 4. Stir in enough additional flour to make a soft dough. Knead 8 to 10 minutes. 5. Let rest 20 minutes. Refrigerate 2 to 24 hours. Let stand 10 minutes at room temperature. Shape into loaves. Bake at 375 degrees 35 to 45 minutes or until done. Pumpernickel Bread ~Sent in by: Judy, Canada This is my husband's favorite bread recipe. He especially likes it toasted! 1 cup plus 3 tablespoons warm water (110 degrees F.) 2 tablespoons molasses 1 tablespoon extra-virgin olive oil 3 tablespoons firmly-packed brown sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon salt 1 1/2 cups bread flour 1/2 cup pumpernickel flour 3/4 cup rye flour 2 tablespoons gluten flour 1 tablespoon caraway seeds 1 tablespoon instant active dry yeast Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F. After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Makes 1 1/2-pound loaf. APPLE CIDER BREAD ~Sent in by: Jessica (Corfu) Greece 1/4 c. shortening 2/3 c. sugar 2 eggs, well beaten 2 c. flour 1 tsp. baking powder 1 tsp. salt 1 tsp. soda 2 c. coarsely chopped apples 1 tbsp. lemon juice 1 tsp. cinnamon 1/2 c. sweet cider 1/2 c. chopped nuts 1/2 c. raisins (optional) Cream shortening and sugar; add eggs. Sift dry ingredients and add alternately with cider to creamed mixture. Stir in lemon juice, raisins, and nuts. Fold in apples. Pour into greased loaf pan. Let stand 10 minutes. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes in pan and remove to rack to cool completely. Spicy Pineapple Zucchini Bread ~Sent in by: Bev, FL 3 eggs 2 cups sugar 2 cups shredded zucchini 3 cups flour 1 teaspoon salt 1-1/2 teaspoon cinnamon 1 cup finely chopped nuts 1 cup oil 2 teaspoons vanilla 1 8 oz. Can crushed pineapple with juice 2 teaspoons soda ?? teaspoon baking powder ?? teaspoon nutmeg Combine eggs, oil, sugar and vanilla and beat until Thick and foamy. Stir in zucchini and pineapple. Combine dry ingredients and stir gently into the Mixture. Bake in 2 greased and floured loaf pans At 350 degrees for 1 hour. Cool in pan 10 minutes Before removing. Rolled Cheese Bread Joyce in Illinois Italians call it Stromboli, but this tastes great in any language. 1 11-oz. tube refrigerated French Bread Dough 2 cups (8-oz.) shredded Mozzarella Cheese 1 Tbsp. Butter, melted 1/4 lb. thinly sliced Salami 1/2 cup chopped Roasted Red Peppers or Pimientos, drained 1 Tbsp. grated Parmesan Cheese Heat oven to 375??F. On lightly floured surface, unroll dough and pat into a 14 X 12-inch rectangle. Sprinkle Mozzarella cheese over top of dough to within 1/2-inch of edges; top with single layer of salami and peppers. Starting with shortest side, roll up tightly; pinch edges firmly to seal. Place seam side down on ungreased baking sheet. Brush with melted butter; sprinkle with Parmesan cheese. Bake 20-25 minutes or until golden brown. Let stand 5 minutes. To serve, cut into 1-inch slices with serrated knife. Serves 6 - 8. Beignets ~Sent in by: Ingrid, Coos Bay, OR 1/2 cup (125 ml) water 4 Tbs (60 ml) butter 2 Tbs (30 ml) sugar 1/2 cup (125 ml) all-purpose flour 4 eggs 1 tsp (5 ml) vanilla 1/2 tsp (2 ml) grated lemon, orange, or lime rind A grating of fresh nutmeg Powdered (confectioner's) sugar for dusting Combine the water, butter, sugar, and flour in a saucepan and bring to a boil over low heat. Stir for about five minutes, until the batter becomes a shiny ball, and remove from heat. Add one egg at a time, beating vigorously for about 3 minutes after the addition of each egg. Add the vanilla, citrus rind, and nutmeg and beat to combine. Drop by the teaspoonful into deep fat heated to 375F (190C) and cook until golden, turning if necessary (they tend to turn themselves). Drain on paper towels and dust with powdered (confectioner's) sugar. Serve immediately. Serves 4 to 6. CHALLAH (BREAD) ~Sent in by Larry Holmes, Ontario, Canada 1 package active dry yeast ?? cup warm water (105 to 115?°) ?? cup lukewarm water 1 tablespoon sugar 1 teaspoon salt 1 egg 1 tablespoons shortening 2 ?? to 2 ?? cups all-purpose flour shortening 1 egg yolk 2 tablespoons cold water Dissolve yeast in warm water in large mixing bowl. Stir in lukewarm water, sugar, salt, 1 egg, 1 tablespoon shortening and 1 ?? cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn grease side up. Cover; let rise in warm place until double, 1 ?? to 2 hours. Punch down dough; divide into 3 equal parts. Role each part into a rope 14 inches long. Place ropes close together on lightly greased baking sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten; tuck ends under securely. Brush with shortening. Let rise until double, 40 to 50 minutes. Heat oven to 375?° F. Beat egg yolk and cold water slightly; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. If bread is browning too quickly, cover loosely with aluminum foil. FINNISH CARDAMOM BREAD ~Sent in by: Rita, London, England 2 pks (1/4 oz each) active dry yeast 1/4 Cup warm water (110 degrees to 115 degrees) 2 Cups warm milk (110 degrees to 115 degrees) 3/4 Cups sugar 1/2 Cup butter or margarine, softened 1 1/2 Teaspoon salt 3/4 teaspoon of ground cardamom 2 eggs 7 to 8 cups of all purpose flour In mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough ball. Turn onto a floured surface; knead until smooth and elastic (6 -8 minutes). Place in a greased bowl, turn once to grease top. Cover and et rise in warm place until doubled. (1 Hour later) Punch dough down. Turn onto lightly floured surface. Divide into halves. Then divide each half into thirds. Shape each piece into 13" ropes. Place three ropes onto greased sheet pan. Braid ropes and pinch ends of ropes together to seal ends, then tuck under. Repeat for remaining pieces. Cover and let rise again (45 minutes). Bake 350 degrees for 25 to 30 minutes. Remove from pans to wire racks to cool. Yields 2 loves. Enjoy with butter, flavored oils or plain, warm and soft. SWEET POTATO & GRAIN LOAF Vicki, South Australia ?? pint tepid water 1 egg 1 tablespoons butter 1?? tablespoons brown sugar ?? cup cooked mashed sweet potato ** See tip below 1 cup Grain Bread Mix 1 teaspoon ground ginger 2 teaspoons instant dry yeast Place ingredients into the bread pan, in order listed, insert into the bread-maker and close the lid. Program: Basic Size: Medium Crust: Medium ** Tip Use the water from the boiled sweet potato to make the bread. Date-Nut Bread ~Sent in by: Treva, NC 1 package (8 ounces) pitted dates, chopped 1 & 1/4 cups Coke 1 cup firmly packed light brown sugar or granulated sugar 2 tablespoons oil 2 cups all purpose flour 1 teaspoon soda 1 egg, well beaten 1 teaspoon vanilla extract 1/2 cup chopped pecans or walnuts Heat the Coke to boiling. Remove from heat and stir in the dates, mixing very well. Stir in the sugar and oil. Let cool while preparing the other ingredients. Stir together the flour, baking powder and soda. Add to the dates, mixing thoroughly. Stir in the egg, vanilla and nuts. Pour into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350?° for about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes. Remove the loaf from the pan and set it on the rack, top side up. When cold, wrap and store overnight before slicing. Great with cream cheese. ***As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name/location of sender will NOT be posted. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Send recipes you??™d like to share to: a2zrecipes@fastmail.fm (PLEASE use "recipes" as subject.) Enjoy! Maggie Find great ezines here! http://ezinelocater.com/ If you choose, you may rate this Ezine at the Cumuli Ezine Finder. Vote for A to Z Recipes Here: http://www.cumuli.com/ezines/ra20729.rate Have trouble voting? Contact: ezinesupport@cumuli.com Voting for A to Z Recipes is voluntary. As always, let your conscience be your guide. Thanks. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* If you would like to make a donation to A to Z Recipes to keep it a FREE and regular service, there are two convenient ways: Donations gratefully accepted through Pay Pal: https://www.paypal.com/xclick/business=a2zrecipes%40fastmail.fm&;item_name=A+to+Z+Recipes&no_note=1&tax=0¤cy_code=USD If you choose, you may mail your donation to: Maggie Blackwell P O Box 485 Brazoria, Texas 77422 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* I cannot sub (subscribe) or un-sub people. This is something you must do for yourself. Zinester will help with any problems. If your email address changes, sub at your NEW email and un-sub at the OLD one. To subscribe or un-subscribe from A to Z Recipes, use the appropriate link below: Un-subscription link: http://www.zinester.com/mpb/unsub.cgi?62028 Subscription link: http://www.zinester.com/mpb/ml_fs.cgi?topic=62028 For trouble with your subscription, email: support@zinester.com This publication is FREE. You may use the information here for whatever (legal) personal purpose you choose. I would appreciate a written request if you intend to use any of its contents for personal gain. Chances are I will not refuse. You may direct inquiries and comments to either of the methods listed below. A postal contact is listed for those who do not choose to use emailed permission requests. It is also for any other communication to the publisher that you do not wish to send over the internet. Maggie Blackwell, Publisher A to Z Recipes Email contact: maggieblackwell@hotmail.com Postal contact: P.O. Box 485 Brazoria, Texas 77422 Interested in seeing previous issues (archives)? Only very recent issues are located here: http://www.a2zrecipes.net/Archives.html (COMING SOON!): Since November 2000 are located here: http://www.zinester.com/archives/62028/ The previous issues are located here: http://www.topica.com/lists/A2ZRecipes/read DISCLAIMER: Recipes posted are for informational, educational, and/or entertainment purposes only. Please consult a health professional for any special dietary needs. The ONLY guarantee (expressed or implied) made by the publisher of A to Z Recipes is the following: ???The contents of this newsletter, including ALL recipes, will use disk space.??? ^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^ |
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