Free Bread Recipes Collections

Kentucky Biscuits Recipe

2009-03-13T08:34:00.000-07:00

INGREDIENTS

1 1/2 cups flour
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon baking powder
2/3 cup milk
1/3 cup vegetable shortening

INSTRUCTIONS

Preheat oven to 425ºF. Sift together flour, salt, sugar and baking powder into mixing bowl. Make a well in the flour mix and add the milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix. Turn onto floured board, and knead gently 6 to 8 times. Pat dough to 1/2-inch thickness. Cut into biscuits. Place on baking sheet and brown in oven 10-13 minutes. Makes about 9 biscuits.

Buckwheat Cakes Recipe

2009-03-13T08:16:00.000-07:00

INGREDIENTS

1/2 cake yeast
1 quart warm water (105-115ºF)
2 cups buckwheat flour
1 cup white flour
1/3 cup sugar
1 1/2 teaspoon salt
1/3 cup bacon drippings or vegetable oilpinch of baking soda

INSTRUCTIONS

Dissolve yeast in warm water separately. Sift flours, sugar and salt together, add to water and make batter. Add bacon drippings or vegetable oil. Set at room temperature for 1 hour. Refrigerate overnight. Add pinch of baking soda the next morning. Cook pancakes on non-stick griddle over medium heat, turn as edges start to dry.

Kentucky Whipped Butter (if you like it) Cut up 3 pounds of butter at room temperature in mixing bowl. Beat until smooth, slowly add 1 cup buttermilk and beat until fluffy. Scrape bowl and continue beating until lump free.

Huckleberry Cake Recipe

2009-02-23T20:30:00.001-08:00

INGREDIENTS

1 egg, beaten
3 Tablespoons butter, softened
2/3 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
1 1/2 cups cake flour
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups berries (huckleberries or blueberries)

INSTRUCTIONS

Preheat oven to 350ºF. Combine egg and butter. Gradually add sugar into egg mixture and beat until light. Add extract. In a separate bowl sift together baking powder, cake flour, salt. Add the flour to the egg mixture alternately with milk. Beat well. Fold in the berries and pour into an 8-inch cake pan. Bake about 35-40 minutes or until done.

Waffles Recipe

2009-02-23T20:26:00.000-08:00

INGREDIENTS

2 cups sifted flour
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon cornmeal
1 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs

INSTRUCTIONS

Sift all dry ingredients together, then cut in the shortening (as for pie crust). Add the buttermilk and unbeaten eggs, mix until smooth. Preheat the waffle iron. Pour into lightly greased waffle iron. Yield will vary depending on size of waffle iron.

Cheess Pie Recipe

2009-02-23T20:21:00.000-08:00

INGREDIENTS

1/2 cup butter- room temperature
1 cup sugar
4 egg yolks
1 cup whipping cream
1 Tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Meringue (4 egg whites, 1/8 teaspoon cream of tartar, 1/2 cup sugar)
1 9-inch unbaked pie shell

INSTRUCTIONS

Preheat oven to 350ºF. Cream butter and sugar well. Add in egg yolks, whipping cream, cornstarch, cinnamon and nutmeg. Blend well and pour into unbaked pie shell. Bake until a knife comes out clean when inserted into pie (about 45-50 minutes). Prepare meringue by beating egg whites with cream of tartar until foamy, then slowly adding sugar, beat until whites form stiff peaks. Spread over cooked filling to pie crust edge. Brown slowly in

Pecan Pie Recipes

2009-02-23T20:17:00.000-08:00

INGREDIENTS

4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell

INSTRUCTIONS:

Preheat oven to 325-350ºF. Mix together the first seven ingredients listed above. Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

Diet Recipe Tips : The proper diet to lower cholesterol

2009-01-24T18:05:00.000-08:00

Cholesterol is one of the major substances that cause heart attacks, high blood cholesterol levels, and weight problems. Despite its “bad guy image,” this waxy, fat-like substances made in the body by the person’s own liver serves a number of vital functions unknown to many.

Basically, there are two types of cholesterol: the Low-Density Lipoprotein (LDL) and the High-Density Lipoprotein (HDL). The former refers to the bad type of cholesterol that is known to clog the person’s blood vessels, thus, increasing the risk for a heart attack or a heart disease. Studies show that a diet that is high in saturated fat is a main dietary cause of a raised LDL cholesterol level. The latter, on the other hand, is the good type of cholesterol that helps clear LDL cholesterol out of the blood stream, thus, reducing the risk for any heart illness. Researches have shown that a diet rich in fruit and vegetables along with average levels of omega-3 from fish oil greatly helps raise HDL cholesterol levels.

Although diet is the major reason for having high cholesterol levels, experts agree that factors such as genetics, lack of exercise or regular physical activity, obesity, unhealthy lifestyle such as excessive drinking and smoking, hormones, and varying high and low cholesterol levels can trigger the sudden increase of cholesterol levels in the body.

GETTING STARTED

Indeed, cholesterol is a growing problem in the health of many people in the world. Experts say that people over 20 years of age should be more concerned about their cholesterol levels; thus, they should start doing everything they can to lower LDL cholesterol. Although it is quite hard to stick to the needed requirements and regiments to combat the growing problem, experts say that it can be controlled with the proper diet to lower cholesterol.

Studies show that a good diet to lower cholesterol can reduce a person’s risk for heart diseases while getting rid of bad fats because this diet to emphasizes on eating heart-healthy foods. But, aside from using the proper and proven low cholesterol diets available today, the most important thing is that knowing and taking in the right foods and effective cholesterol formulas to assist in lowering cholesterol levels.

Experts say that a diet to lower cholesterol includes good foods like grains—especially whole grain products and cereals—fish rich in omega3 such as salmon and tune, a variety of fruits and leafy vegetables, nuts, juices, and the like. Here are other effective means of lowering cholesterol level through diet:

Make sure that you visit your attending physician first before trying out any low cholesterol diets so he/she could administer the proper examinations and access your general health status.
You can lower your cholesterol levels by replacing saturated fat with polyunsaturated fat in meat, chicken, and whole milk products.
Refrain from eating refined carbohydrates contained by bakery products, pastas, and sugary or sugar-added foods.
When eating out, makes sure that you ask the waiter to make serving substitutions like steamed or boiled food preparations. If possible, also pick lean meat, fish, or skinless chicken that is broiled, baked, grilled, steamed, or poached instead of being fried and ask for lots of vegetable side dishes and fresh fruit desserts.
Cutting down on eggs, margarine, or butter out of your daily diet.
Use natural-based oils such as vegetable, corn, and olive oils when cooking instead of the usual cooking oil.
Load up on a lot of garlic when you’re preparing dishes because it contains substances that help lower HDL cholesterol.
Take in high quality daily vitamin mineral supplements like Vitamin E to improve blood circulation, and Vitamin C and vitamin B3 to lower your high cholesterol levels.

Bread Machine Recipes Tips

2009-01-18T10:50:00.000-08:00

Bread Machine Baking : The Basics
Use these tips to get the perfect loaf from your bread machine.
By : AllRecipes

Getting Started

Whether you're making bread by hand or with a bread machine, you need only four ingredients:

Yeast (or a starter )
Flour
Liquid (such as water or milk)
Salt (for flavor and to control fermentation)

Once you have these basics, you can add any number of other ingredients to make a great variety of breads.

Making bread with a bread machine follows the same process as making bread by hand. The only difference is that the mixing, rising and baking all take place within the machine. Below are some great tips to ensure you're getting a nice golden loaf out of your bread machine.

Give It a Little Lift--With Yeast!

Yeast feeds on sugars and starches in the dough and when it grows, it produces carbon dioxide that makes your dough rise. Yeast is a living organism with a finite life expectancy; it's also very sensitive. Too much heat (at the wrong time), sugar or salt can kill it.

If you want to check whether your active-dry yeast is still usable, you need to proof it. To proof yeast:

Place 1 cup of warm (110 degrees F) water in a bowl.
Add 2 teaspoons of sugar; stir to dissolve.
Sprinkle a packet of yeast (2 ½ teaspoons) on top.
Let it sit for a few minutes, then stir until it dissolves.
Cover the bowl with plastic wrap and set it in a warm, draft-free place (inside your turned-off oven, for example).

Within 5 to 10 minutes the top of the mixture should have turned creamy and foamy, which means the yeast is working. If there is no activity, throw the yeast away and buy a new supply.

Know Your Yeasts

Bread machine yeast and rapid-rise yeast are specially formulated for the bread machine. They also become active more quickly than active dry yeast. Active dry yeast should be dissolved in water before being used, but bread machine yeast can be mixed in with other dry ingredients. This is particularly important when using the timed mixing function on your machine.

The Skinny on Flours and Gluten

Gluten, a protein in wheat flour, is what provides the structure in bread. Strands of gluten are woven together by mixing and then inflate as the yeast multiplies. High-protein flours help to give yeasted bread a chewy texture, so look for flour ground from hard wheat with 13 or more grams of protein per cup (hard wheat yields the highest amount of protein, or gluten).

If you want to add more stability to your bread, you can add a product called "vital wheat gluten." This is especially important if 25% of the total flour in your recipe is a low- or no-gluten variety such as whole wheat flour, cornmeal, rye flour, soy flour or oatmeal. The rule of thumb is to add 1 tablespoon of vital wheat gluten for every cup of low- or no-gluten flour that is being used in your recipe. Bagels and pizza dough also benefit from the added elasticity of high-gluten flour.

The Lowdown on Liquids

Yeast needs a warm (but not hot) environment to grow in, and for this reason, all liquids added to the bread machine (including eggs) should be at room temperature. Water is a common liquid ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you may certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.

Sizing Up the Bread Machine

When reading bread machine recipes, remember that all bread machines are not created equal. Some machines make 1-pound loaves; others make 1½- or 2-pound loaves. Some machines have a variety of settings while others simply have an on/off button. Make sure you read your machine's manual and follow its guidelines.

When trying a new recipe, compare the amounts of ingredients to the recipes you usually use in your bread machine. It's important to not exceed the capacity of your bread machine pan. Use only recipes with the appropriate quantities of ingredients for your machine, or adjust the amounts accordingly.

Small loaf machines generally use about 2 cups of flour, while large loaf machines use 3 cups. It's also very important that you measure ingredients correctly. Be exact. Even a teaspoon more or less of water could make a difference.

First Things First

Make sure you check the instructions for your machine regarding the order of loading ingredients. In some machines the wet ingredients go first, in others, the dry ingredients. And some machines have a separate yeast dispenser.
When trying a new recipe, remember that yeast will activate when it contacts water or any other moist ingredient, including eggs, fruit, cheese, vegetables or butter.

That Perfect Climate

After you've got all your ingredients measured out, don't be too quick to load the bread machine. Ideally, ingredients should be at room temperature when they go into the pan. Due to potential health risks, eggs should be used as soon as they're at room temperature.

McDonald's Secret Recipes : Egg McMuffin

2008-11-06T09:58:00.000-08:00

McDonald's Egg McMuffin Recipe

This is a PER sandwich recipe :

Ingredients:

1 large grade A egg
1 english muffin
Butter, REAL butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray

SPECIAL TOOLS:

You need an egg ring. Find one at you're favorite cooking specialty store.

COOKING Egg McMuffin:

Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they should be medium brown) Set aside.
Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half.
About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle. (you may have to "slice" around the edges if it sticks)
Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin.
Put the Canadian bacon on top, and cover with the top of the english muffin.
Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.

McDonald's Secret Recipes : Chicken McNuggets

2008-11-06T09:45:00.006-08:00

McDonald's Chicken McNuggets Recipe
SPECIAL TOOLS : Deep fryer
Ingredients :

vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture by shaking in the zip lock bag.
Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
After freezing, repeat the "coating" process.
Preheat oven and large cookie sheet to 375°
Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only about 9 at a time.)
Drain on paper towels 3-5 minutes.
Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.
Serve with your favorite McDonald's dipping sauce.

McDonald's Secret Recipes : Chicken Fajitas

2008-11-06T09:34:00.002-08:00

McDonald's Chicken Fajitas Recipe

Special Fajita seasoning :

1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin (or if you're LAZY, try using McCormick fajita seasoning - tastes great and is close enough)

Ingredients:

2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil

COOKING FAJITAS:

Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade) Use cooking oil to prevent sticking.
Add green pepper and onion, and stir-fry for about 1 minute.
Add remaining marinade, stir-fry until liquid "escapes".
Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese. Sprinkle with a dash of your pre-mixed McDonald's fajita seasoning. (do this for all four of 'em)
Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7 minutes.
Microwave, still wrapped, 15 seconds each. (separately)
Drop on the floor for a more authentic taste.
Enjoy with Pace picante sauce on the side.

McDonald's Secret Recipes : "OLD-SCHOOL" CHEESEBURGER

2008-11-06T09:17:00.000-08:00

McDonald's "OLD-SCHOOL" CHEESEBURGER Recipe

Cook the burgers using the regular hamburger recipe and place one THIN slice of american cheese on the crown side before adding meat patty. Don't use Kraft singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American cheese. That is KEY ! Please Note : Most slices of American cheese are too big for McDonald's cheeseburgers. So take about 1/4" off two edges to make a smaller square.

McDonald's Bacon Double-Cheeseburger

Ingredients:

2 prepared beef patties
1 prepared bun
2 American cheese slices
1 slice Oscar Mayer Ready Made bacon

Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way. Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking regular hamburgers for wrapping directions) Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.

McDonald's Secret Recipes : Breakfast Burritos

2008-11-06T09:01:00.000-08:00

Breakfast Burritos Recipe

INGREDIENTS :

4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese

On the side: Pace Picante Sauce

COOKING Breakfast Burrito:

Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.
Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
Drop on the floor, and serve. (more authentic flavor)

McDonald's Secret Recipes : Big X-Tra

2008-11-06T08:13:00.000-08:00

Big X-Tra Recipes

INGREDIENTS:

1 large sesame seed bun (4 3/4-inch diameter)
1/3 pound ground chuck
Lawry's® seasoned salt
McDonald's hamburger seasoning
1 Tablespoon ketchup
1 Tablespoon mayonnaise
1 Tablespoon chopped white onion
3 HEINZ™ Genuine dill slices
1/2 cup chopped iceberg lettuce
1 large tomato slice, or two small ones

COOKING :

Form the ground chuck into a large, thin patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter. Freeze this patty for a couple hours before cooking. (You may consider making some in advance, freezing for future use.)
Toast the faces of the hamburger bun as directed in the Quarter Pounder recipe.
Grill the frozen patty on a 400 degree griddle for 2-3 minutes per side. Sprinkle one side with seasoned salt and the other side with McDonald's hamburger seasoning. (recipe is located under Regular Hamburgers plus special instructions.)
Dress the crown (top bun) in the following order : ketchup - mayonnaise - onion - pickle - lettuce - tomato - *cheese (optional)
Add the cooked patty then the toasted heel (bottom bun)
Wrap the Big X-TRA™ in a 12"x16" sheet of wax paper, let sit 3 minutes, then microwave on high for 10 seconds. Serve.

McDonald's Secret Recipes : BIG MAC Special Sauce

2008-11-06T07:22:00.000-08:00

BIG MAC Special Sauce

INGREDIENTS :

1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish
2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using. ( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs.

Cooking BIG MAC

INGREDIENTS :

(this is a per sandwich recipe)

1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce

COOKING:

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:

Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
Let sit 5-8 minutes, allowing the flavors to "meld".
Microwave, still wrapped, 15 seconds on high.

McDonal Secret Recipe : Arch Deluxe

2008-11-06T07:04:00.000-08:00

THE SECRET SAUCE :

1 tablespoon mayonnaise
1/2 teaspoon Grey Poupon Specialty peppercorn mustard

INGREDIENTS :

1 sesame seed hamburger bun (potato roll style with split crown)
1/4 pound Topps beef patty
1 slice American cheese
1-2 tomato slices
1-2 lettuce leaves, chopped
1 Tablespoon ketchup
1 Tablespoon chopped white onion

McDonald's hamburger seasoning

COOKING :

In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This is the secret sauce.

Toast the face of each of the buns on a griddle as described in all other recipes.

Follow Quarter-Pounder cooking instuctions for the beef patty.

Dress your BUN in the following order: On the crown (top bun) - special sauce - ketchup - onions - lettuce - tomato - cheese

Add the cooked beef patty then the toasted heel.

Makes 1 Arch Deluxe

If you want an Arch Deluxe with bacon, pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in half. Lay the halves side by side on top of the cheese before adding the meat. (Or just use thick sliced bacon, adding a dash of pepper when cooking.)

DOUGHNUTS Recipe

2008-11-06T06:52:00.001-08:00

BREAD RECIPES : DOUGHNUTS
Servings: 1

RECIPES Ingredients :

1 ts Dry yeast
1 1/2 c Bread flour (7 oz)
3/4 c All purpose flour (3 1/2 oz)
3 oz Semi sweet chocolate
3 tb Sugar
2 tb Dry milk
1/2 c Blanched almonds; chopped
1 ts Salt
1/2 c Powdered sugar
2 1/2 tb Butter
1/2 c Whipped cream
3/4 c Water
1/2 c Cinnamon sugar (2 3/4 oz)

RECIPES Instructions :

Place first 6 ingredients inside the bread pan. Add water. Close coverand place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minuteslater)
Divide the dough into 12 equal portions. Roll each portion into aball.
Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.)
Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan.
Proof at 90 deg. for 30 minutes or until nearly doubled.
Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool.
Garnish with your choice of toppings.
If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.

Carrot-Walnut Bread Recipe

2008-11-06T06:18:00.000-08:00

BREAD RECIPES : Carrot-Walnut Bread
Servings : 4

RECIPES Ingredients :

1 1/2 c Unbleached flour; sifted
1 ts Baking soda
1/2 ts Cinnamon; ground
1/4 ts Nutmeg; ground
1/4 ts Salt
1 c Sugar
3/4 c Cooking oil
2 Eggs; lg
1 1/2 c Carrots; pared, shredded
1/2 c Walnuts; chopped

RECIPES Instructions :

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.

Banana Cream Pie Recipe

2008-10-26T09:28:00.000-07:00

Banana Cream Pie
From: 00sgmoses@leo.bsuvc.bsu.edu

3/4 cup sugar
1/3 cup all purpose flour or
3 Tbs cornstarch (I use the cornstarch)
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 Tbs butter
1 tsp vanilla
1 9-inch baked pastry shell
(meringue made from the leftover egg whites, optional)

Combine sugar, cornstarch, and salt in a saucepan. Add milk gradually. Cook, stiring constantly, over medium heat til bubbly. Cook and stir an additional 2 minutes and remove from burner. Stir small amount of hot mixture into egg yolks, immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stiring constantly. Remove from heat. Add butter and vanilla and stir til smooth. Slice 3-4 bananas into the cooled baked pastry shell. Top with pudding mixture and spread meringue (if desired) on top of the pie. Bake at 350 degrees for 12-15 minutes. Cool.

Apple Pie Recipe

2008-10-26T09:25:00.000-07:00

Apple Pie
From: v313mdm8@ubvmsb.cc.buffalo.edu (ROCHELLE NEWMAN)

This recipe is a mixture of that from both sets of parents, and was partly based on the Betty Crocker cookbook. It has a top crumb crust, rather than a full crust. pastry for 9 inch one-crust pie

1/2 cup sugar
1/4 cup flour
1 tsp ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8 medium or 6 large) ingreg. for crumb crust:
1/2 cup sugar
3/4 c. flour
1/3 c. butter or margarine
1 tsp cinnamon
1 tsp nutmeg
maybe a pinch of cloves and mace

Heat oven to 450 degrees. Mix sugar, flour, cinnamon & salt in large bowl.Stir in apples. Put apple-mixture into pastry-lined pie plate. (You may want to press apples down firmly - they shrink a LOT!!! You need a real mound of apples to end up with a decent pie). Mix sugar and flour for crumb crust in medium bowl. Cut in margarine; add spices. Put crumbs on top of pie you'll probably need to press them onto apples to keep them from falling off. Bake for 10 minutes; then lower to 350 and bake for 40 more. Check for doneness with fork.

Apple-Pear Tart Recipe

2008-10-26T09:11:00.000-07:00

Apple-Pear Tart
From: arielle@taronga.com (Stephanie da Silva)

Basic Rich Pastry
Dry beans
5 very ripe medium cooking apples, peeled, cored and chopped (5 cups)
2/3 cup sugar
1/3 cup dry white wine
1/4 cup butter
1/8 teaspoon ground cinnamon
1 tablespoon quick-cooking farina
1/4 cup Kirsch or cherry liqueur
1/2 teaspoon vanilla
1/4 cup dry white wine
1/4 cup apricot preserves
1 teaspoon sugar
1/8 teaspoon ground cinnamon
2 medium cooking apples, cored and sliced
2 medium pears, peeled, cored and sliced
1 tablespoon cognac or brandy

For tart shell, prepare Basic Rich Pastry: On a lightly floured surface roll pastry dough to a circle 12 inches in diameter. Fit dough into a 10 or 11 inch flan pan with a removable bottom; press bottom and sides gently to remove air bubbles. Turn the overlapping dough edges to inside; press against sides of pan. Prick sides with fork. Line the bottom and sides of pan with heavy-duty foil and dry beans. Bake in a 400 oven for 20 minutes. Remove foil and beans. Bake 10 to 15 minutes more or till golden; set aside. For filling, in a saucepan combine 5 cups apples, 2/3 cup sugar, 1/3 cup wine, butter, and 1/8 teaspoon cinnamon. Cook, covered, about 10 minutes or till apples are tender. Slowly sprinkle farina over apples; stir constantly. Bring to boiling; reduce heat. Simmer 5 minutes or till mixture is thickened; stir frequently. Remove from heat; stir in Kirsch and vanilla. Cool slightly. Spread in bottom of baked tart shell. In a small saucepan combine the 1/4 cup wine, apricot preserves, 1 teaspoon sugar and 1/8 teaspon cinnamon. Bring to boiling; add sliced apples and pears. Cook about 7 minutes or till apples are translucent. Drain, reserving liquid. Arrange apple slices in a circle and pear slices in rows. Cook reserved liquid till reduced to 2 tablespoons; stir in cognac. Spoon over fruit. Serves 10.

Basic Rich Pastry
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold butter
1 tablespoon shortening
1 egg yolk
2 tablspoons cold water

Combine flour and salt. Cut in butter and shortening with a fork or pastry cutter until mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water. Add to flour mixture. Using a fork, stir just till dough forms a ball. Turn onto a lightly floured surface and knead 3 or 4 times. Wrap in clear plastic wrap and chill 20 minutes in frezzer or 2 1/2 hours in refrigerator before rolling. Makes one 10 inch shell.

Almond-Plum Tart Recipe

2008-10-26T09:07:00.000-07:00

Almond-Plum Tart
From: arielle@taronga.com (Stephanie da Silva)

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup shortening
3 to 4 tablespoons cold water
8 to 10 plums
1 cup finely ground almonds
1/3 cup sugar
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract
2 tablespoons butter
1/3 cup currant jelly, melted

For pastry, stir together the flour, the 2 teaspoons sugar, and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl; repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll dough into a 12 inch circle. Transfer to a 9 inch quiche dish. Trim edges of dough even with rim of pan. Halve and pit plums. In a mixer bowl, combine almonds, the 1/2 cup sugar, egg, lemon peel, connamon, and almond extract. Beat with electric mixer on low speed till combined. Spread almond mixture evenly in pastry shell. Place plums, cut side down, atop almond mixture. Dot with butter. Bake in a 375F oven 50 minutes or until crust is brown and juice from plums is nearly evaporated. Cool on wire rack. Brush top with melted jelly.
Makes 6 to 8 servings.

Pizza Dough Recipe

2008-10-26T08:57:00.000-07:00

Pizza Dough
From: jvbutera@grad04.math.ncsu.edu (Jeffrey V. Butera)

The following produces a rather crispy dough (see notes at bottom) :

1 envelope dry yeast (I like Fleishmann's Rapid Rise(tm))
1/4 teaspoon sugar
3/4 cup lukewarm water (75-80 degrees F.

Too hot and you'll kil the yeast, too cold and the yeast won't activate. If anything, err towards the cooler side - the slower it rises, the better...) Stir yeast and sugar into water, let sit for 8 minutes or so. It should become slightly foamy with a familiart "yeast" odor. No foam after 6 or so minutes and the yeast was bad or your water wrong temperature. I haven't had a yeast problem yet.

In a bowl (or food processor) mix

1 3/4 cups unbleached all-purpose flour or bread flour
1/2 teaspoon salt

Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, just jump in and mix away. If you've never done dough before, it gets a little sticky. If the dough is a little dry (ie: flour left on sides of bowl and you absolutely can't get it mixed) add 1/2 teaspoon water and try until you get it. If measured right, you shouldn't need any additional water. On a floured surface pick up dough and throw it down HARD 8-10 times (really, you can't hurt it, think of your boss...) Continue kneading for 2 minutes or so. if dough is a little sticky, dust your finger and counter with flour, but as little as possible). That it. Either rolls out by hand for an 11" pizza (14" thin or 7" thick). Bake at 500F in pre-heated oven for 8-12 minutes, the edges will turn nice golden brown when done. Dough will be firm and cripy, not soggy and soft like many other doughs.

Caramelized Onion Pizza Recipe

2008-10-26T08:51:00.000-07:00

Caramelized Onion Pizza
From: morrissey@stsci.edu (Mostly Harmless)

Dough:

Basic White Dough

1 Tbs. sugar
1 cup warm water
1 pack (1/4 ounce) dry yeast
3-1/4 cups flour
1/4 cup olive oil (optional: excluding it makes a chewier dough)
1 Tsp. salt (if excluding oil, use 1/2 Tsp. salt)

Whole Wheat Dough

1 Tbs. sugar
1-1/4 cups warm water (110 - 115 degrees)
1 pack (1/4 ounce) dry yeast
1-1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil

Dissolve sugar in water and add yeast. Stir gently until disssolved (about 1 minute) Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine 3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10-15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil. Let rise until doubled in bulk (45 minutes to 1-1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make one large (16") pizza or two small (12") pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.

Topping:

1/4 cup olive oil for frying onions
6 cups thinly sliced onions (approximately 3 pounds)
6 garlic cloves
3 Tbs. fresh thyme or 1 Tbs. dried thyme
1 bay leaf
salt & pepper
2 Tbs. oil for dribbling on top of pizza (optional)
1 Tbs. drained capers
1-1/2 Tbs. pine nuts

Heat 1/4 cup of the olive oil and add the onions, garlic, thyme and bay leaf. Cook, stirring occassionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 45 minutes. Discard the bay leaf and season with salt and pepper. Cover the dough with the onion mixture, sprinkle with capers and pine nuts, and drizzle with remaining olive oil if you are using it. Bake in pre-heated 500 degree oven for 10 minutes or until golden brown. The baking time will vary depending on whether you bake on a stone, a screen or in a pan. Be sure that your oven is well pre-heated before putting pizza in.

California Pizza Recipe

2008-10-26T08:30:00.000-07:00

California Pizza
From : robert@nope.UCSD.EDU (Robert Serocki)

Dough:

1 cup lukewarm water (110 degrees)
2 packages yeast
3 1/2 cups unbleached flour
1 teaspoon coarse salt
1 teaspoon sugar
1 tablespoon olive oil

Pesto:

1 cup olive oil
2 cups fresh basil leaves
2 cloves garlic, chopped
3 tablespoons pine nuts
1/2 cup freshly grated Parmesan cheese
1 onion, thinly sliced
1 sweet red pepper, seeded and sliced into strips
1 green peppers, seeded and sliced into strips
2 tablespoons olive oil
1 tablespoon water
1/2 pound garlic and fennel sausage or sweet Italian sausage
3 ounces goat cheese
10 ounces Mozzarella cheese, coarsely grated
2 tablespoons freshly grated Parmesan cheese
2 tablespoons cornmeal

Prepare dough:
Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil. Blend in the flour using a fork, working towards the outside of teh well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours.
Prepare pesto sauce using a blender or food processor. Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side. Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside. Preheat overn to 400 degrees. Spread remaining olive oil evently over a 12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan and spread to edges with finertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and
cheese is bubbly.