When you are making this bread, be sure that you do not use
any metal utensils or bowls. I find that it is easiest to make
the starter in gallon-size freezer bags. As the recipe ferments,
the bag will fill with air. Burp the bag on a daily basis as necessary.
Starter:
2 cups warm water
1 envelope yeast
2 cups plain flour
Day One: Mix the three ingredients together. Place in a bag and
let set overnight on the counter to ferment. DO NOT refrigerate.
(If you have received the starter, do nothing on day one.)
Day Two: Mash the bag to mix the starter. Burp the bag if needed.
Day Three: Same as day two
Day Four: Same as previous two days
Day Five: Same as previous three days
Day Six: Add 1 cup of flour, 1 cup of sugar, and 1 cup of milk to
the bag. Mix with a wooden spoon. Place back on the counter.
Day Seven: Mash the bag to mix the starter. Burp the bag if needed.
Day Eight: Same as day seven
Day Nine: Same as the previous two days
Day Ten: Dump the batter into a large bowl and add: 1 cup
of flour, 1 cup of sugar, and 1 cup of milk. Stir thoroughly
and pour four 1-cup starters into large ziplock bags. Keep one
starter for yourself and give the other 3 to friends with instructions.
To the remaining batter in the bowl, add the following and mix well.
(You can also add nuts at this time):
1 cup oil
3 eggs
½ cup milk
1 cup sugar
1½ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
½ tsp. baking soda
1 large box vanilla (or lemon) instant pudding
2 tsp. cinnamon
2 cups flour
Preheat oven to 325°. Pour batter into two greased and sugared
loaf pans. Use additional sugar and cinnamon to coat loaf pans.
The sugar and cinnamon can be sprinkled over the top of the batter
in the pans also. Bake 1 hour. Cool 10 minutes and remove from pan.
Makes 2 loaves.
Bake in 350° oven for 30 minutes.
Mix pecan topping ingredients together. Add topping to pie and
bake 15 minutes more or until knife comes out clean when
inserted in center. Serves 6 to 8.
Heat the oil and butter in a large saucepan. Add the onion and
sauté until soft. Simmer potatoes in salted water to cover
until tender but not mushy. Drain, then transfer to the saucepan.
Add the broth, corn, tomatoes, and cilantro. Bring to a boil,
reduce heat, cover, and simmer for 5 minutes. Stir in the
half-and-half and heat through. Season with salt and pepper.
3 cups Rolled oats (NOT quick or instant)
1 cup Pecan pieces
1 cup Coconut, shredded
¼ cup Sunflower seeds, shelled, unsalted
½ cup Honey
½ cup Brown sugar
¼ cup Canola oil
1 oz. Water
½ cup Raisins
½ cup Dried apricots, diced
Pre-heat the oven to 275°F. Lightly oil a cookie sheet. Toss
together the oats, pecans, coconut, and sunflower seeds. In
a separate bowl, mix together the honey, sugar, oil, and water.
Pour over the oats mixture and toss well. Spread on cookie sheet.
Bake for one hour or until evenly browned (stir often). Cool.
Toss in raisins and apricots. Store at room temperature in an
airtight container.
Heat oil to 375. Peel and thinly slice the vegetables.
Place in a bowl of ice water. Remove from the water, drain,
and pat dry with paper towels. Carefully place in the hot oil.
Fry until just starting to brown. Drain on paper towels and
lightly salt while still hot.
These chips add color and flavor when used as an accompaniment
to your favorite sandwich. A mandolin slicer (even the
inexpensive plastic models) makes preparing this recipe easier.
Serve 10-15 chips per person
Mix all ingredients in a medium bowl. Allow to rest at least
20 minutes. Serve at room temperature. Use as a dip with French
bread as an appetizer while dinner is cooking.
To make the dressing, in a small bowl, whisk together the olive
oil, lime juice, garlic, cumin, and coriander until well blended.
Set aside for 30 minutes to let the flavors blend.
To make the salad, in a bowl, combine the black beans, corn,
bell peppers, jalapeños, and onion. Toss together gently. Pour
the dressing over the top and toss again. Add the tomato and
gently toss again.
Cover and chill for several hours to let the flavors blend. Just
before serving, add the cilantro and toss well. Serves 6 to 8.
Cook's Tip: When handling fresh chiles, wear gloves. The
volatile oils naturally present in chiles can cause a
burning sensation on your skin.
Source: Summertime Treats by Linda Matthie-Jacobs
Thaw dough according to package directions. Peel sweet potatoes
and slice about ¼-inch thick.
Arrange oven racks in the lower and upper third of the oven.
Preheat the oven to 475°. Heat 4 Tblsp. olive oil in a large
nonstick skillet over medium heat. Add the onions and cook
until translucent and soft.
Roll out the dough on a well-floured surface to make two
8X16-inch rectangles (or two 12-inch pizza pans). Layer the
dough with the sweet potato slices, overlapping them slightly
and forming three rows (or in a circular pattern if making round pizzas).
Top the potato slices with the onions and rosemary. Drizzle the
remaining olive oil over the pizza and season to taste with
salt and freshly ground pepper. Bake pizzas 15 to 18 minutes,
or until the edges of the pies are crisp and lightly browned
and the sweet potatoes are soft. Top with Parmesan and return
to oven for 1 or 2 minutes, until cheese melts. Serves four.
Note: This tasty pizza recipe is from a new magazine called
"Real Simple" featuring ways to simplify your life. You can
also find them online at:
www.realsimple.com
In an ovenproof pot, cook onions in oil until tender and golden
brown. Add spices, tomatoes, wine, soy sauce and garlic. Stir
in parsnips, leeks, turnips and potatoes. Bake covered in a
350° oven for one hour. Stir in beans and mushrooms and continue
cooking for about 15 minutes more until veggies are cooked but
firm. Discard bay leaves. Season with salt, pepper, fresh parsley
and sage if desired. Serves six with hearty bread for those
raw rainy April evenings.
Sauce:
1 Tblsp. butter
½ pound sliced or chopped mushrooms
2 scallions, thinly sliced
1/8 tsp. cayenne pepper
¼ tsp. nutmeg
3 Tblsp. cornstarch or arrowroot
2½ cups milk
½ tsp. salt
Lasagna:
¾ lb. lasagna noodles
½ cup Parmesan cheese
Chop spinach fine to make 3 cups of minced spinach and place
in a colander, sprinkle with ½ tsp salt. If frozen, thaw and
place in colander to drain. Let stand while preparing the
sauce and noodles.
For the sauce, melt butter in saucepan, add scallions and
mushrooms, cover and cook for 5 minutes until juices are freed.
Stir in cayenne, nutmeg and cornstarch and cook until smooth.
Gradually add milk, sitrring over low heat until sauce thickens
about 5 to 10 minutes. Do not allow it to boil. Stir in salt.
While preparing the sauce, cook lasagna noodles in boiling water
until just tender, about 10 minutes. Drain and rinse with cold water.
Squeeze spinach to remove the juice and add to ricotta cheese
with the carrots.
Preheat oven to 350°. In a 9X13 baking dish, spread a thin
layer of sauce. Cover with 1/3 the noodles, half the ricotta
mixture and half the mozzarella. Cover with 1 cup sauce. Repeat
this layer. Cover with remaining noodles, sauce and Parmesan cheese.
Bake 25 minutes or until top is lightly browned. Let stand about
20 minutes before serving. Makes six large servings.
For the mustard vinaigrette:
2 Tblsp. Dijon mustard
3 Tblsp. white wine vinegar
1/3 cup extra-virgin olive oil
salt and pepper
To make mustard vinaigrette:
In a small stainless-steel bowl, combine mustard and vinegar.
Whisk together. In a slow, steady stream, whisk in the olive
oil. Add salt and pepper to taste.
To make salad:
In a medium saute pan, fry tofu, about 5-6 minutes. Set aside to cool.
In a serving bowl, combine all salad ingredients. Gently lay
tofu slices over the salad. Drizzle vinaigrette over the top
and serve. (serves 2)
Recipes from Jenny Saltiel, Food Channel Producer, at iVillage.com.
Coat a 4-quart saucepan with no-stick spray. Add the oil,
shallots, and ginger; cook over medium heat for 2 minutes.
Add the pumpkin, cider, stock, and pumpkin pie spice. Bring
to a boil and cook over medium-low heat for 10 minutes. Whisk
in the milk and ¾ cup sour cream. Serve warm with a dollop of
sour cream and some crusty bread, muffins or biscuits.
To reheat, warm over medium heat but do not boil.
Recipe from MotherNature.com January newsletter.
Recipes from 2000
Recipes from 2001
