3 c Milk 1 c Butter 1 c Sugar 1/2 c Yeast 1 x *dissolved in: 1/4 c Water, warm 6 c Flour 1 t Salt 1/2 lb Raisins, chopped 1/2 lb Currants 1/4 lb Citron, chopped 1/2 c Almond, blanched, sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
1 1/2 c Cornflakes 1 ts Diet Margarine; Melted 1 tb ;Hot Water 1/2 c Dietetic Maple Syrup 1 c Nonfat Milk 2 pk Dietetic Butterscotch Or -Vanilla Pudding 1 c Pumpkin; Canned Or Fresh -Cooked 1 lg Egg Preheat the oven to 325 Degrees F. Crush the cornflakes. Mix the margarine and water, blending well, then add to the cornflakes, mixing well. Spread the mixture evenly in a 9-inch pie pan, pressing frim around the edge with a spatula. Bake for 8 to 10 minutesin the oven, remove and let cool to room temperature. Blend the remaining ingredients in a saucepan and cook, over medium heat, while stirring constantly, until it reaches a boil. Cool to room temperature and then pour into the pie shell. Chill for at least three hours before serving. Exchanges per serving: 1 serving = 1 1/2 breads. Calories per serving: 110 From Recipes For Diabetics by Billie Little |
Red jello mix Cool whip Karo syrup Dk red wine or grape juice Here is the outline for something I saw this morning on Geraldo (by accident) that was done by Penn & Teller. It's more of a macabre show-off desert, but I laughed my head off when I saw it. Okay, start off by making some Jell-O, preferably strawberry or cherry or some other flavor that's naturally red. But, use two to three times as much Jell-O mix as you normally would, to thicken up the consistency. After this is mixed, stir in some cool whip, and pour it into your favorite standard party mold (the dome kind would be good). Get a CLEAN plastic bag (inside and out) and place in it some Karo syrup. Now add something like a very dark red wine, or grape juice. What you want is a semi-thick VERY dark red (opaque) liquid which looks not unlike blood. Starting to get the picture yet? Okay, now place this bag in the mold, so that the bag is still floating on top. Keep in mind that you want the Jell-O plus the bag to completely fill the mold, but have a level surface, as this thing is going to flip over later on. Put it in the fridge, and allow it to chill and set. When you take it out of the refrigerator, you should decorate it a little. Try drizeling some chocolate glaze on top and poping a couple of strawberries or cherries on top of this. Allow to set if necessary, and then bring it out to your dinner guests. At this point, your dinner guests will probably be oo'ing and ah'ing over this rather nice dessert you've brought out to them. Make sure you've got that big pointy butcher knife in one hand as you set this beauty down on the table. Now you get to play Norman Bates: cut into the side of this, making sure you go deep enough to cut into the bag real wide. As you continue to cut out a piece of the geltin mold, the bag will leak into this, and your bewildered guests will think your dessert is _BLEEDING_. Not to disappoint them, cut out one of these bloody pieces of geletin and plop it down on a plate. If you're lucky, it will look like a recently-extracted body organ. Yes, this is gross. Yes, I wouldn't bring this to the typical dinner party. Yes, I probably have a *very* warped sense of humor. But, I laughed quite loudly when I saw this being done by Penn & Teller. At the very least, it might be fun for a Halloween party... :-) Newsgroups: rec.food.recipes Gregory L. Pratt [email protected] |
1 3-5 kg (6-11 lb) lightly - salted ham -----------------------------------GLAZE----------------------------------- 1 Egg yolk 1/2 tb Sugar 3 tb Prepared Swedish mustard 3 tb Fine dry breadcrumbs Place the ham, rind up, on a rack in a roasting pan lined with aluminium foil. Insert a meat thermometer into the thickest part of the ham. Bake in a 150 Centigrade (oven for 60-75 minutes/kg or til the thermometer reads 75 Centigrade. Remove the rind and brush the top of the ham with the egg yolk, sugar and mustard stirred together. Sprinkle with bread crumbs. Bake in 225 Centigrade until golden brown. Garnish with kale, prunes and an apple or orange. Serve cold cut in slices. The ham might be baked wrapped in aluminium foil, then use a 175 Centigrade oven. Lightly smoked ham might be prepared the same way. |
1 Box honey-granola bread mix -(16.1 ozs.) 1 c Pear nectar 1 Egg 1 cn Sliced pears, drained and -chopped (8 ozs.) 1/2 c Walnuts, chopped Preheat oven to 350 degrees F. Combine bread mix, nectar, and egg in a large bowl until well blended. Stir in chopped pears and nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986 |
24 Mounds snack-size candy bars 144 (1-inch pieces) Twizzler Pull-n-Peel candy 1 cup prepared chocolate frosting 48 yellow Reese's Pieces candies Candy-coated milk chocolate sprinkles (not jimmies, Hershey's Chocolate Shoppe used in photo) Using a skewer, poke 3 holes into each long side of the Mounds bars. Insert grape Pull-n-Peel in holes as the bug's legs. Spoon frosting into pastry bag with small plain tip or small zipper-lock bag with a corner snipped. Pipe 2 small dots on one short end of candy bar and attach the Reese's Pieces as the eyes.Pipe dots on top of candy eyes and on body. Press Chocolate Shoppe pieces on frosting dots on the body. Makes 24. This party favor recipe is from Hershey's |
1/2 c Dried cranberries x Zest from 1 orange 2 c White bread flour 2 c Whole wheat flour 1 Packet/2 1/4 tsp yeast 1 tb Sugar or honey 1 ts Salt 2 3 tsp cinnamon x Juice from the orange plus Water to make 1 1/2 cups Follow usual procedures (oat bread cycle helps). I think this one's a bit higher, something like 80 cal, 0.6 g fat/ounce. Posted by "Bruce E. Wilson" SectionsAbout Us© Quench Magazine |