Ingredients
2 cups rye flour
1 1/2 cups room temperature beer
2 (.25 ounce) packages active dry yeast
2 tablespoons white sugar
1 tablespoon salt
2 tablespoons shortening
1 egg
3 cups bread flour
1 tablespoon caraway seed (optional)
1 tablespoon cornmeal
Directions
1. Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
2. The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
3. Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
4. Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
5. Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.
Nutritional Information
24 servings
Amount Per Serving Calories: 120 | Total Fat: 1.7g | Cholesterol: 9mg
Friday, February 17, 2012
CANADIAN BACON AND RYE STRATA
INGREDIENTS
PAM® Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon garlic powder
4 cups cubed rye bread (3/4-inch cubes)
3/4 cup chopped Canadian-style bacon
3/4 cup chopped roasted red peppers
1/2 cup shredded reduced fat Cheddar cheese
1/2 cup chopped green onions
Gulden's® Spicy Brown Mustard, optional
1. Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
2. Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.
3. Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.
4. Serve with mustard, if desired.
6 servings
209 calories
4 g fat
18 g protein
PAM® Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon garlic powder
4 cups cubed rye bread (3/4-inch cubes)
3/4 cup chopped Canadian-style bacon
3/4 cup chopped roasted red peppers
1/2 cup shredded reduced fat Cheddar cheese
1/2 cup chopped green onions
Gulden's® Spicy Brown Mustard, optional
1. Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
2. Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.
3. Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.
4. Serve with mustard, if desired.
6 servings
209 calories
4 g fat
18 g protein
'NOT YOUR ORDINARY' ZUCCHINI BREAD
INGREDIENTS
PAM® Baking Spray
3 cups Ultragrain® All Purpose Flour
1 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups grated zucchini (2 cups = about 2 medium zucchini)
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup Pure Wesson® Canola Oil
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
1. Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.
2. Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, Egg Beaters, oil and lemon juice.
3. Pour Egg Beaters mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.
4. Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
5. Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.
NUTRITION INFORMATION
186 CALORIES
8g TOTAL FAT
4g PROTEIN
Serving Size: 2 loaves, 20 servings (1 slice each)
PAM® Baking Spray
3 cups Ultragrain® All Purpose Flour
1 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
2 cups grated zucchini (2 cups = about 2 medium zucchini)
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup Pure Wesson® Canola Oil
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
1. Preheat oven to 325°F. Lightly spray two 8-1/2 x 4-1/2-inch loaf pans with baking spray.
2. Combine flour, sugar, cinnamon, lemon peel, baking soda, baking powder, salt and nutmeg in large bowl; set aside. In second bowl combine zucchini, Egg Beaters, oil and lemon juice.
3. Pour Egg Beaters mixture into dry ingredients; stir just until moistened (batter will be thick). Add nuts and mix well.
4. Divide batter between the prepared pans. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean.
5. Cool in pans on wire rack 5 minutes. Remove from pans. May be served warm.
NUTRITION INFORMATION
186 CALORIES
8g TOTAL FAT
4g PROTEIN
Serving Size: 2 loaves, 20 servings (1 slice each)
Sunday, February 12, 2012
Cat treats
6 ounces of undrained tuna
1 cup cornmeal
1 cup flour
1/3 cup oil
1. Preheat the oven to 350 degrees.
2. Measure all of the ingredients into a bowl and mix thoroughly with your hands.
3. Roll out to 1/4 inch thickness and cut into treat sized pieces.
4. Place on a greased cookie sheet. Bake for about 20 minutes or until golden. Let cool. Give to your cat and watch them gobble it up.
1 cup cornmeal
1 cup flour
1/3 cup oil
1. Preheat the oven to 350 degrees.
2. Measure all of the ingredients into a bowl and mix thoroughly with your hands.
3. Roll out to 1/4 inch thickness and cut into treat sized pieces.
4. Place on a greased cookie sheet. Bake for about 20 minutes or until golden. Let cool. Give to your cat and watch them gobble it up.
Saturday, February 4, 2012
Sourdough Banana Bread
1/3 cup shortening [salted butter]
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt [omitted]
1 cup mashed banana [2 bananas]
1 cup sourdough starter
3/4 cup chopped walnuts [omitted]
1 tsp vanilla or 1 tsp grated orange rind [vanilla, but orange rind would probably be good]
Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture and walnuts to the first mixture, stirring just until blended. Pour into greased 9x5" loaf pan. Bake in moderate or 350 degree oven for 1 hour or until toothpick comes out clean. Cool before slicing.
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt [omitted]
1 cup mashed banana [2 bananas]
1 cup sourdough starter
3/4 cup chopped walnuts [omitted]
1 tsp vanilla or 1 tsp grated orange rind [vanilla, but orange rind would probably be good]
Cream together the shortening and sugar, add egg, and mix until blended. Stir in bananas and sourdough starter. Add orange rind or vanilla. Sift flour, measure again with salt, baking powder, and soda. Add flour mixture and walnuts to the first mixture, stirring just until blended. Pour into greased 9x5" loaf pan. Bake in moderate or 350 degree oven for 1 hour or until toothpick comes out clean. Cool before slicing.
Friday, January 27, 2012
Potato and Broccoli Casserole
1 head fresh broccoli, cut into florets
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.
Thursday, January 26, 2012
Chicken and Dumplings
1 large broiler-fryer chicken , cut up
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3. Remove chicken and let stand until cool enough to handle.
4. Remove skin from chicken and tear meat away from bones.
5. Return meat to soup; discard skin and bones.
6. Add more salt and pepper to taste, if desired.
7. Return soup to a simmer.
8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
9. Drop by tablespoonfuls into simmering soup.
10. Cover and simmer for 15 to 20 minutes.
11. Serve immediately.
12
Yield: 4 to 6 servings.
13
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
Read more: http://www.food.com/recipe/chicken-and-dumplings-72963#ixzz1kbyIJH00
2 celery ribs , sliced
4 carrots , peeled and sliced
1 medium onion , diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
2. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3. Remove chicken and let stand until cool enough to handle.
4. Remove skin from chicken and tear meat away from bones.
5. Return meat to soup; discard skin and bones.
6. Add more salt and pepper to taste, if desired.
7. Return soup to a simmer.
8. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
9. Drop by tablespoonfuls into simmering soup.
10. Cover and simmer for 15 to 20 minutes.
11. Serve immediately.
12
Yield: 4 to 6 servings.
13
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
Read more: http://www.food.com/recipe/chicken-and-dumplings-72963#ixzz1kbyIJH00
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