PRODIGY(R) interactive personal service 01/13/93 9:48 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/10 9:39 AM TO: DEBBIE FORRESTER (DBWB41B) FROM: PAT REYNOLDS (SCHX72B) SUBJECT: B/M SOURDOUGH START Hi Debbie, From Donna German's The Bread Machine Cookbook III: Sourdough Starter: 2 c lukewarm (baby bottle) water or milk 2 c bread or unbleached all purp. flour 2 - 1/2 tsp (1 pkg) yeast Cover bowl and allow to sit in a warm, draft-free location for 4 to 7 days, gently stirring once a day. You may notice the mixture bubbles and may even overflow the bowl; this is an indication of the fermentation going on. It is also common for the starter to bubble up and then collapse if moved or jarred somehow. A sour smelling liquid may form on top of the starter which may simply be stirred back into the starter prior to use. Stir with wooden or plastic spoon. To use your starter, simply remove the amount called for in the recipe and add to the other ingredients. Replace the amount removed with equal amounts of water/milk and bread/unbleached all purp. flour. Donna always uses bread flour. For example, if one cup of starter is used in your recipe, stir one cup of water and one cup of flour back into the mixture; this is called "feeding" your starter.Allow the starter to sit in a warm, draft-free location for approximately 24 hours after which time it may be used again or refrigerated. A starter MUST be used at least once a week; or remove one cup a week and feed as usual. IF this is NOT done your starter will become rancid. Should you be away from your starter for a period of time, you can freeze it and then thaw it in the refrigerator upon your return. As soon as it is thawed, it may be fed as above. The longer the starter is used, the stronger it becomes in flavor. >>>>>>> This particular volume of Donna German's books has some excellent recipes for Sourdough breads. I will post a recipe for you in the next post. pat PRODIGY(R) interactive personal service 01/13/93 9:48 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/10 9:39 AM TO: DEBBIE FORRESTER (DBWB41B) FROM: PAT REYNOLDS (SCHX72B) SUBJECT: B/M SOURDOUGH START Hi Debbie, From Donna German's Vol. 3 - this recipe is for the Sanyo Machine: Sourdough Onion Rye: 1/2 c starter 1/3 c water/milk 1/4 c diced onion 1 TBSp vegetable oil 2 TBSp molasses 1/2 tsp salt 2 tsp. caraway seeds, optional 1 to 2 TBsp vital gluten 1/2 c rye flour 1 - 1/2 c bread flour 1 tsp yeast Happy baking, pat PRODIGY(R) interactive personal service 01/13/93 9:51 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/13 9:28 AM TO: LINDA WELLS (KDNF57A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: B/M-PEPPERONI/CHEESE Hi Linda...I have a DAK recipe for Cheese bacon..don't know why you couldn't substitute pepperoni... ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: CHEDDAR & BACON Categories: Breads Breadmaker Servings: 9 -CHRISTINE ERICKSON MMVH58B 2 1/2 t Yeast 3 c Bread flour 1/2 t Salt 1 T Sugar 1 1/3 T Butter 1 c Milk ----------------ADD FOLLOWING 1ST KNEADING---------------- 2/3 c Shredded cheddar cheese 2/3 c Cooked, crumbled bacon Add ingredients according to your machine's directions. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/13/93 08:18 am PRODIGY(R) interactive personal service 01/13/93 9:55 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/13 7:56 AM TO: ALL FROM: FLORA RINK (MFSS86C) SUBJECT: BREAD BY HAND? Hi, I developed this bread recipe many years ago (35) and have found that it is a never fail recipe. I don't have a bread/maker but do use my Kitchen Aid. Try this recipe, I think you will like it. Flo's Old Fashion Homemade Bread 3 pgs. yeast 1 c. lukewarm water 1 t. sugar 2 c. scalded milk, cooled 2/3 c. margarine, melted 3/4 c. sugar 4 tsp. salt 2 eggs 10 to 12 c. bread flour Scald mild and add melted margarine. Let cool. Soften yeast in cup of lukewarm water. Ad 1 t. sugar to yheast. Let yeast/water sit for 1 min. Add eggs, 3/4 c. sugar and salt to cooled milk. Add yeast mixture. Add flour, a little at a time, until you have a thick dough. Let rest 10 minutes. Knead 20 minutes. This dough can be kept covered in refrigerator and pinched off every day for rolls for dinner, or divide into 5 portions and form into loaves. Let rise and bake at 350 degrees for 20 to 25 minutes. Remove from pans and glaze top with melted margarine. This recipe can also be used to make doughnuts, cinnamon rolls, cinnamon bread and coffee cake. ....>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> When I was very young and would get angry with my family, I would make a batch of bread and knead the H""""""" out of the bread. That way I got rid of my anger and the family would enjoy the bread. So everyone would win. flo PRODIGY(R) interactive personal service 01/13/93 9:57 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/11 7:18 PM TO: MARGARET MILLS (MRDR51B) FROM: BETH KATCHER (BRTG26A) SUBJECT: DEDE'S BUTTERMILK Here it is. I hope you enjoy it as much as our family. ---------- Recipe via Meal-Master (tm) v7.01 (*P) Title: Dede's Buttermilk Bread Categories: Breads, Breadmaker Servings: 1 7/8 c Buttermilk or 3 T Dry buttermilk powder and 7/8 c Water (for Welbilt/Dak machines Add 1 T more buttermilk) 2 c Bread flour 1 t Salt 1 T Butter or margarine 2 T Honey 1/4 t Baking soda* 1 1/2 t Red Star active dry yeast * Prodigy "research" has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. ----- Beth in Newton, MA 01/11/93 07:11 pm PRODIGY(R) interactive personal service 01/13/93 9:58 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/10 6:59 PM TO: BOB HUFF (NGMJ68A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: FRENCH PANCAKE HELP Hi Justine...here are several of Susan Aaronson's recipes; a GREAT cook.. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: REGULAR CREPES Categories: Desserts Servings: 2 -Susan Aaronson 2 Eggs, beaten 1 c Milk 1 c Flour 1 tb Melted butter 1/8 ts Salt Add milk to beaten eggs and whisk together. Gradually add the flour, whisking constantly until mixture is smooth. Add butter and salt. The mixture should be the consistency of heavy cream. Set a strainer over a bowl and pour the batter into the strainer. This will insure a smooth crepe batter. Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN AARONSON (PSTT79C) MM by Cathy Svitek ----- ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: DESSERT CREPE BATTER Categories: Desserts Servings: 2 -Susan Aaronson 2 Eggs 1/3 c Milk 1/3 c Water 3 tb Grand Marnier -(or any other liqueur -of your choice) 3/4 c Flour 1 tb Melted butter 2 tb Sugar PRODIGY(R) interactive personal service 01/13/93 9:58 AM Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk atain. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter. Posted on $P DESSERTS & SWEETS on 01/04 by SUSAN AARONSON (PSTT79C) MM by Cathy Svitek ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 06:52 pm PRODIGY(R) interactive personal service 01/13/93 10:02 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/12 7:22 AM TO: GENE WEISHAN (CBXW57A) FROM: SHELBY APFFEL (JXPF23A) SUBJECT: HARD ROLLS Hi Gene, We, too, like hard rolls and they aren't easy to find. I have adapted a recipe from "The Joy of Cooking" and my husband thinks they come closer to real hard rolls than anything else we've been able to find around central Virginia. I hope these come close to what you're looking for. [more] HARD OR VIENNA ROLLS (makes 16) 1/4 cup warm water (105~-115~F) 1 pkg active dry yeast Pinch of sugar 1 cup warm water (120~-125~F) 1 Tbsp. sugar 1 tsp. salt 2 Tbsp. shortening, softened 2 egg whites, stiffly beaten 4 cups bread flour, sifted Cornmeal Optional glaze: 1 egg yolk + 1 Tbsp. water, beaten together. Sprinkle the yeast and sugar over the 1/4 cup of warm water. Let mixture stand for 3 to 5 minutes, until dissolved. Combine the 1 cup of warm water, tablespoon of sugar, salt and shortening, and the dissolved yeast mixture. Fold in thoroughly -- but lightly -- the stiffly beaten egg whites. Add enough of the sifted bread flour to make a soft dough. Knead with dough hook for about 10 minutes or until smooth and elastic. Transfer to floured pastry cloth and knead a minute or so, adding more flour, if needed, for easy handling. Grease a large bowl and place dough in bowl, turning to lightly grease surface. Cover with plastic and let rise in a warm (85~F) place until double in bulk, about 1 hour. Punch down and let rise again until about double in bulk, about 1 hour. After second rising, punch dough down and knead for about one minute. Cover dough and let it rest for about 10 to 15 minutes before shaping. Divide dough in half, then continue halving pieces of dough until there are 16 equal pieces. Shape each piece of dough into an oblong roll and place about 3 to 4 inches apart on a baking sheet sprinkled with cornmeal. Cover with a cloth and let rise for about 45 to 50 minutes in a warm place. PRODIGY(R) interactive personal service 01/13/93 10:02 AM Preheat oven to 450~F. If desired, lightly brush rolls with the egg yolk glaze, then bake for about 25 minutes or until they are a rich golden brown. These rolls freeze well! To thaw, defrost a couple of rolls in a plastic bag in microwave for about 90 seconds on DEFROST setting (on mine, it's a Power Level 3 setting). Then pop them in a toaster oven at 250~-300~F for a minute or two to re-crisp the crust. # # # # # # # Don't know if this is quite what you're looking for, but they're the closest thing we've found! Shelby in Virginia 1/11 9:55pm EST PRODIGY(R) interactive personal service 01/13/93 10:03 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 6:18 PM TO: KENNETH FELLAND (VTWJ65A) FROM: JUNE ZIMMERMAN (RSFM92A) SUBJECT: KITCHENAID - HELP!!! The Kitchenaid people offer a wonderful cookbook by mail. Same format as, but much larger than, the one that comes with the machine. The heating pad is laid on a countertop, and a towel on that, the bowl of bread dough is placed on this and covered with a towel, be sure that the pad does not get too hot, low only. A wonderful book about breads and other things is, 'Laurel's Kitchen'. The sequel to that book is even better, as regards bread baking. Most of the techniques covered by this book are easily accomplished by the average citizen. But on the other hand, you can get as far into the finer points as you like. I can't wait to try a 'desem' but I have to wait untill I can find the right area in my house to keep it at 50 degrees year round. It's like a sourdough starter but better. I have only been at this for five years or so, so I can easily remember the trials and tribulations of just starting out. And the joys of success!!!!!!!!!!!!! JLZ PRODIGY(R) interactive personal service 01/13/93 10:05 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/13 9:28 AM TO: NANCY ENGEL (KGNN59A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: MASHED POTATOE DOUGH Good Morning Nancy...this recipe is from Donn German's book. I haven't tried it yet but it looks like the answer to your search... ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: POTATO BREAD Categories: Breadmaker Breads Brunch Servings: 1 -GAYE LEVY DTXT63A ------------------------MEDIUM LOAF------------------------ 3/4 c Mashed Potatoes 3/4 c Potato water 2 1/4 T Vegetable oil 3/4 t Salt 1 T Sugar 1 1/2 c Bread flour 1 1/2 c Whole Wheat flour 1 1/2 t Yeast This recipe is from Donna German's Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific.... German Book II) ----- more... ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: POTATO BREAD Categories: Breads Breadmaker Servings: 9 -CHRISTINE ERICKSON (MMVH58 1 pk Yeast 3 c Flour 2 T Sugar 1 t Salt 1/4 c Butter 1/2 c Prepared instant potatos 1 1/4 c Hot water, 120-125 degrees PRODIGY(R) interactive personal service 01/13/93 10:05 AM Follow the direction of your machine ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/13/93 08:47 am PRODIGY(R) interactive personal service 01/13/93 10:06 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/10 7:00 PM TO: MARY WALMAR (NKJF28B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: MUFFINS Here are two...one with bananas and the other I mentioned. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BANANA-GINGER BRAN MUFFINS Categories: Muffins, Fruits, Brunch Servings: 10 -EDWARD GOLDEN (DRRK58A) -preparation time 15 minutes 1 1/2 c Ripe banana; mashed -(about 3 large bananas) 2 ts Baking powder 1/2 ts Baking soda 2 Egg whites 1/2 ts Salt 1/2 c Light brown sugar; plus 2 tb Light brown sugar 1/2 c Oat bran 1 ts Ground ginger 1 tb Margarine; melted 1/4 c Crystallized ginger -finely chopped 1 ts Vanilla extract Peel of 1 lemon -Grated 1/4 c Golden raisins 3/4 c All-purpose flour 1 tb Powdered sugar 3/4 c Whole-wheat flour 1 tb Lemon juice ---------------------DATA PER SERVING--------------------- 203 x *Calories 46 x *Gm Carbohydrates *Gm Monosat Fat 4 x *Gm Protein 126 x *Mg Sodium *Gm Polyunsat Fat 2 x *Gm Fat 0 x *Gm Saturated Fat 0 x *Mg Cholesterol 1. Spray muffin tins with a nonstick vegetable cooking spray; set aside. 2. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted PRODIGY(R) interactive personal service 01/13/93 10:06 AM margarine, vanilla and lemon peel. 3. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. 5. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving. Ed in Everett, WA. Formatted by Elaine Radis Posted on P* 12/92 --------- PRODIGY(R) interactive personal service 01/13/93 10:06 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/10 7:00 PM TO: MARY WALMAR (NKJF28B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: MUFFINS Here is the other... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: GINGERBREAD MUFFINS Categories: Muffins, Brunch, Holiday Servings: 12 -JAMES FAUNCE (MGFX39A) 1 c Shortening 1 c Sugar 1 c Molassas 4 Eggs 2 ts Baking soda 1 c Buttermilk 4 c All-purpose flour 2 ts Ground ginger 1/2 ts Cinnamon 1/2 ts Cloves 1/2 c Pecans; chopped 1 c Raisins In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each. Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins. This is one of my favorite muffin recipes -- even the kids love them!! Formatted by Elaine Radis Posted on P* JANUARY, 1993 ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 06:55 pm PRODIGY(R) interactive personal service 01/13/93 10:07 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/08 8:15 AM TO: ALL FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH SAN FRANCISCO BREAD Categories: Breads, Sourdough Servings: 2 NFXS18B 1 tb Dry yeast 1 1/2 c Warm water 1 c Sourdough starter 1 tb Sugar 1/2 tb Salt 2 tb Cider vinegar 5 1/2 c White flour 1/2 ts Baking soda Yellow cornmeal In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color. PRODIGY(R) interactive personal service 01/13/93 10:07 AM ----- Diana (:>) 51st state BUZZY BUZZ 01/07 19:05PST PRODIGY(R) interactive personal service 01/13/93 10:07 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:09 AM TO: ALL FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOUREST SOURDOUGH Categories: Breadmaker, Sourdough Servings: 1 -Gaye Levy ** DTXT63A -Revised on 9/17/92 1 1/4 c Sourdough starter 1/2 c Water 3 c Bread flour 1 tb Olive oil 2 tb Sugar 1 ts Salt 2 ts Yeast Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from PRODIGY(R) interactive personal service 01/13/93 10:07 AM batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the orignal pot.) Everytime I share this recipe, I get notes saying this is the beat sourdough ever! -----Diana (:>)51st stateBUZZY BUZZ01/08 19:20PST PRODIGY(R) interactive personal service 01/13/93 10:08 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: ANOTHER SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 Kyllikki Fuller Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there. This was the sourest sourdough I'd ever eaten but it was to die for. from Kylli ----- Diana (:>) 51st state BUZZY BUZZ 01/09 16:41PST PRODIGY(R) interactive personal service 01/13/93 10:09 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: HERMAN WHEAT'N'HONEY STARTER Categories: Breads, Sourdough, Starter Servings: 1 -Deborah Seckinger GDJF29B 1 tb Ginger 1/2 c Honey;or brown sugar 1/3 c Warm water 2 tb Dry yeast 2 c Milk 1 c Whole wheat flour 1 c Flour white;or unbleached Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast mixture in a glass container about the size of a gallon pyrex jar. Stir, using only a wooden spoon, since metal objects will retard herman's growth. Leave the cover on lossely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, enen tripples at time of vigorous rising. Place Herman in a warm place overnight. Next day refridgerate, Lossely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5 th day measure out 1 cup herman for baking and another to give to a friend if you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis ----- Diana (:>) PRODIGY(R) interactive personal service 01/13/93 10:09 AM 51st state BUZZY BUZZ 01/09 16:42PST PRODIGY(R) interactive personal service 01/13/93 10:09 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BASIC SOURDOUGH STARTER (WITH POTATO) Categories: Breads, Sourdough, Starter Servings: 1 -NFXS18B Lg baking potato peeled,cube 1 c White flour 1/2 tb Active dry yeast 1 ts Sugar Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. ----- Diana (:>) 51st state BUZZY BUZZ 01/09 16:43PST PRODIGY(R) interactive personal service 01/13/93 10:09 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WHOLE-WHEAT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 NFXS18B 1 1/2 c Whole wheat flour 1 ts Active dry yeast 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. ----- Diana (:>) 51st state BUZZY BUZZ 01/09 16:44PST PRODIGY(R) interactive personal service 01/13/93 10:10 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 7:54 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WHOLE-WHEAT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 NFXS18B 1 1/2 c Whole wheat flour 1 ts Active dry yeast 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. ----- Diana (:>) 51st state BUZZY BUZZ 01/09 16:45PST PRODIGY(R) interactive personal service 01/13/93 10:10 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/09 8:02 PM TO: PETER MELLO (CMJK72A) FROM: DIANA LEWIS (VGWN37A) SUBJECT: R SOURDOUGH BREADS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BEER SOURDOUGH STARTER Categories: Breadmaker, Sourdough, Starter Servings: 1 -KYLLIKKI FULLER (BHHJ17B) 1 Beer; flat 1 1/4 c Flour Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe. I do have a good sour bread recipe if anyone needs it reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis ----- hDiana (:>) 51st state BUZZY BUZZ 01/09 16:47PST PRODIGY(R) interactive personal service 01/13/93 10:10 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/07 9:42 PM TO: ALL FROM: PEGGY SEEVERS (PDMT15A) SUBJECT: R: CREAM CHEESE BRD Here is the recipe for Cream Cheese bread from DG book I- 1/3 c milk 1 c cream cheese (I cube mine) 1/4 c margarine or butter 1 egg 3 T sugar 1 t salt 3 c bread flour 2 1/2 t yeast I cook this on the light crust setting and if you want to add choc chips, raisins or other dried fruits, use the setting for adding these at the beep. Enjoy! Peggy PRODIGY(R) interactive personal service 01/13/93 10:12 AM FOOD AND WINE CLUB TOPIC: BREADS AND PIZZA TIME: 01/11 1:14 PM TO: MARIA SCALIA (TBHF58E) FROM: KATHLEEN DECHELLIS (FWPC44A) SUBJECT: SOURDOUGH STARTERS Maria, This a recipe that came from an old sourdough book that I have had for years. It sounds as though it might have that tang that you are loofing for, as it is made with yogurt. INGREDIENTS 1 cup milk 1 cup flour 2 tbsps yogurt (low fat or plain unflavored - Dannon works best, as the culture is still alive) Heat milk until it reaches 100 degrees. Remove from heat and stir in yogurt. Pour mix into a clean plastic container & cover tightly. Let stand for 18-24 hours. Be sure to punch hole in container lid to allow gases to escape. Mixture should resemble consistency of yogurt. A curd should form and the mixture should not flow readily when container is tilted. If a clear liquid rises to the top, you can simply stir it back down. IF LIQUID TURNS PINK, DISCARD!!! After curd has formed, gradually stir in 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place (85 degrees), 'til mixture is full of bubbles and has a good sour smell (2-5 days). Again, if clear liquid forms on top, it can be stirred back in. Each time you replenish starter, use equal amounts of warm milk (100 degrees) and flour, cover and let stand in a warm place overnight until full of bubbles. Store in refrigerator. Starter should always be at room temp before using. Low fat or skim milk can be used, as long as you are always consistent with the type of milk used. Hope this one is to your liking. Thanks, Kathy PRODIGY(R) interactive personal service 01/13/93 10:13 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/09 12:59 PM TO: ALL FROM: JUDY CAMERON (FTNG54A) SUBJECT: 7-UP COFFEE CAKE You need the 7-up sweet dough recipe which has already been posted under this title to make this coffee cake Rasberry Coil Coffeecake ************************* 1/4 recipe seven-up dough 1/3 cup rasberry preserves 1/2 cup powdered sugar 2 to 3 tsp. milk Pre-heat oven to 375 degrees Makes one coffeecake Divide dough into 6 pieces. On a lightly floured surface, roll each piece to an 18 inch rope. Beginning at the center of a greased large cookie sheet, make a loose swirl with the first rope. Add a second rope, overlapping about one inch of the first one; Coil second rope around first rope. Continue adding the remaining ropes in the same manner Spread preserves evenly over the dough. Cover loosely with wax paper; let rise in a warm place until double, about 30 minutes. Bake at 375 degrees for 20 to 25 minutes until golden brown. Remove from cookie sheet and drizzle glaze on warm coffeecake. Serve warm. Glaze ***** 1 cup powdered sugar 1 tsp. softened butter or margarine 1 to 2 Tbl. hot water or milk >>>>>> In a small bowl blend all ingredients until smooth, pour over warm coffeecake. Enjoy Judy Cameron PRODIGY(R) interactive personal service 01/13/93 10:15 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/08 2:35 PM TO: ALL FROM: JUDY CAMERON (FTNG54A) SUBJECT: CINNABON AGAIN This has got to the 5th or 6th posting of this recipe. Well as I am in the midst of baking them again (can you smell them?) I will repost the recipe as requested again. Maybe this should just stay here. Cinnabon Rolls Best ****************** 1/2 cup warm water 2 pkgs yeast 2 Tbl. sugar 1 ( 3-1/2 oz.) package instant vanilla pudding 1/2 cup margarine, melted 2 eggs, beaten 1 tsp. salt 8 cups of flour In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In a large bowl, mix up pudding according to package instructions. To this add melted margarine, eggs and salt. Mix well. Then add the yeast mixture. Blend well, gradually begin to add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place till double in size. Punch down and let rise again. Punch down. Roll out dough on a very large floured surface. Dough should roll out to a long rectangle about 34 x 21 inches in size. Take 1 cup of melted margarine and spread over entire dough surface. In a small bowl mix together 2 cups of brown sugar and 6 tsp. of cinnamon. Sprinkle over top of dough. Roll dough up very tightly. Measure every 2 inches and score lightly with a knife. Using a thread or string place under dough at each scored line, bring thread up and over top of dough, criss cross and pull string tightly to give a nice clean quick cut. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking). Place each roll in a buttered baking pan and allow to rise in a warm place. Bake in a pre-heated oven for 15-20 minutes, DO NOT OVER BAKE. Frost rolls when still warm Cream Cheese Frosting ********************* 8 oz. cream cheese softened 1/2 cup margarine, softened PRODIGY(R) interactive personal service 01/13/93 10:15 AM 1 tsp vanilla 3 cups powdered sugar about 1 -2 tbl. of milk, just to give it a little fluff. Combine all ingredients and mix till smooth. Spread on very warm rolls OPTIONAL: add finely ground nuts and or raisins into the brown sugar and cinnamon mixture. Enjoy Judy PRODIGY(R) interactive personal service 01/13/93 10:18 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/10 7:21 AM TO: CAROLYN PETERSEN (JHDF07A) FROM: STEPHANIE RAMSEY (XDTB13B) SUBJECT: CINNABON AGAIN Hi Carolyn ! The temperature for my Cinnamon Rolls is 350 degrees for 15- 20 mins,or til they just start to turn a very light gold. My original recipe calls for 4 teaspoons, not 6 teaspoons of cinnamon, but its really a matter of preference. Good Luck!! Stephanie in Ohio PRODIGY(R) interactive personal service 01/13/93 10:18 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/09 11:08 AM TO: ALL FROM: JUDY CAMERON (FTNG54A) SUBJECT: CINNABON AGAIN Since the cinnabon recipe has been such a big hit here on *P* (thank you Stephanie). I thought of a variation that some of you might try. I think that I will probably have all the ingredients on hand (most of the time) to bake the C. Rolls except for the cream cheese. With that in mind, I thought of making caramel sticky rolls with this dough recipe. So instead of making the frosting one merely >>>> makes a topping that is baked into the rolls. Here goes! Caramel Sticky Rolls ******************* prepare Cinnabon recipe up to the point of cutting and shaping them. In a small saucepan or you can microwave this combine the following: 1 cup butter or margarine 1 cup packed brown sugar 1/3 cup light corn syrup 1 cup coarsely chopped nuts (set aside nuts do not heat) In a saucepan heat and stir until blended everything but the nuts. Divide topping between the pans you are going to use for the rolls (usually about three 9 x 13 baking pans). and pour into the bottom of each pan. Sprinkle the topping with nuts and place rolls on top, continue with the directions of Cinnabon rolls allowing rolls to rise, and bake 15-20 minutes in a pre-heated oven of 350 degrees. When done baking, cover with foil: invert onto racks, allow to cool 1 minute; remove pans, and cool rolls. Judy Cameron, Santa Cruz, Ca PRODIGY(R) interactive personal service 01/13/93 10:19 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/11 4:26 PM TO: EVERETT VINCILL (BGFS20A) FROM: LORI NORMAN (RFHH52E) SUBJECT: COLD BISCUIT PUDDING OLD-FASHIONED BREAD PUDDING ~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3 eggs, slightly beaten 1/4 c. butter 3 c. milk 1/4 tsp. salt 3 c. crumbled day-old biscuits 1 tbsp. grated lemon rind 1/2 c. sugar 1/4 tsp. nutmeg 1/2 c. raisins >>>> Combine eggs and milk; mix well. Add crumbled biscuits and next 5 ingredients; stir gently. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg. Place dish in a larger shallow pan; add water to depth of 1 inch. Bake at 350 degrees for 50 minutes, or until a knife inserted in center comes out clean. Serve pudding warm with Rum Sauce. (Sauce recipes below) Yield: 6 to 8 servings. ____________________________________________________________ Sauce Recipes---- Next Page---------------->>> RUM SAUCE ~~~~~~~~~ 3/4 c. sugar 1/3 c. rum 1 tbsp. cornstarch 1/2 tsp. lemon juice 2/3 c. water 1 tbsp. butter or margarine Combine first 4 ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Add lemon juice and butter; stir until butter melts. Serve warm. RAISIN SAUCE ~~~~~~~~~~~~ 1/2 c. water 1/2 c. orange juice >>> 1/2 tsp. grated orange peel 1 tbsp. cornstarch 1/3 c. raisins 1 dash allspice and 1 dash 2 tbsps. brown sugar salt. Boil until thick and bubbly. Serve over pudding. LEMON SAUCE ~~~~~~~~~~~ 1/2 c. sugar 2 tbsps. butter 1 tbsp. flour 3 tbsps.fresh lemon juice 1/4 tsp. salt 1/2 tsp. vanilla 1/4 c. cold water 1 tsp. grated lemon rind 3/4 c. boiling water >>>>> Combine sugar, flour and salt. Gradually stir in cold water. Gradually stir in boiling water and cook 3 minutes, or until smooth. Stir in remaining ingredients. PRODIGY(R) interactive personal service 01/13/93 10:19 AM Gramma in Wisconsin. PRODIGY(R) interactive personal service 01/13/93 10:20 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/11 9:13 AM TO: GERI SKINNER (DMFD18B) FROM: ELLIE COLLIN (CMKD93F) SUBJECT: COOK'G W/QUILTS Good morning, Geri, I'm with you...nothing better than curling up with a GOOD (and pretty) cookbook, a cuppa tea and some ice box cookies! I recently cancelled my subscription to Better Homes and Gardens Cookbook Club. I saved a little (the more you buy, the bigger your discount gets). I quit because I have TOO MANY! I didn't buy just ANY book, it had to be one I was looking for in the first place. Until someone I love comes out with a new book, I won't sign up again. Here's the info you want: Better Homes and Gardens Cookbook Club P.O. Box 10632 Des Moines IA 50336-0632 One thing I really liked about the BH&G club is the fact that they don't BUG you to buy books and they keep their records straight! I NEVER felt intimidated by them at all. I only sent one book back to them...they didn't give me any hassle and they credited my account right away. I highly recommend them if you're looking for the latest books at a discount. Ellie PRODIGY(R) interactive personal service 01/13/93 10:21 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/11 7:53 PM TO: GERI SKINNER (DMFD18B) FROM: CHARLES WALDRON (KPJV65A) SUBJECT: COOK'G W/QUILTS Geri, A good source for "close out" cook books is EDWARD R. HAMILTON BOOKSELLER FALLS VILLAGE, CT 06031-5000 Write for a listing. I've got a lot of interesting cook books from him. Low shipping costs, low prices etc. Some recent purchases; "The Wooden Spoon Dessert Book" Published at $24.95, his price $7.95, "Craig Claiborne's Southern Cooking", Pub @ $19.95, cost $8.95. Hundreds of books of all subjects in his newspaper style listing. Highly recommended Charles ----Berks County Pa PRODIGY(R) interactive personal service 01/13/93 10:23 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/09 11:08 AM TO: ALL FROM: JUDY CAMERON (FTNG54A) SUBJECT: 7-UP SWEET DOUGH This is a convenient refrigerator dough that can be made one day and shaped and baked the next day, if desired. The 7-up makes the dough more tender. Shape dough into any of the four coffeecake recipes (to follow separately). Seven Up Refrigerator Dough ************************** >>> 5 to 5 1/2 cups all purpose flour 2 packages of yeast 1/4 cup sugar 1 tsp. salt 1 cup 7-up 1/2 cup water 1/4 cup butter or margarine 1 egg 3 egg yolks In a large mixer bowl, combine 2 cups of flour, yeast, sugar and salt; mix well. In a saucepan (or microwave) heat 7-up, water, and butter until warm (120-130 degrees); butter need not melt. Add to flour mixture. Add egg and yolks. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surgace until smooth and elastic, 3 to 5 minutes. Place in a greased bowl, turning to grease top. Cover with plastic wrap and foil. Refrigerate 4 to 24 hours. While dough is chilling, punch down several times. Remove desired amount of dough; refrigerate remaining dough until needed, shape into any >> of the four following coffecake recipes that will be posted under this subject. Enjoy Judy Cameron, Santa Cruz, Ca PRODIGY(R) interactive personal service 01/13/93 10:24 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/06 3:05 PM TO: CATHY HAGAN (DNMX40B) FROM: LORI NORMAN (RFHH52E) SUBJECT: CANDY BAR PIES?? HERSHEY BAR PIE ~~~~~~~~~~~~~~~ 1-9-inch baked pastry shell, 1-1/2 cups miniature or graham cracker crust. marshmallows. 1- 7oz. Hershey's Milk Chocolate 1 cup chilled whipping Bar, broken into pieces. cream. 1/3 cup milk Sweetened whipped cream (Opt.) Prepare crust, set aside. In top of double boiler, over hot, but not boiling water melt chocolate bar pieces with milk, stirring frequently. Add marshmallows...stir until melted, and remove from double boiler. Cool to room temperature. In a small bowl, beat whipping cream until stiff; care- fully fold into chocolate mixture. Spoon into prepared crust. Cover and freeze until firm. Garnish with sweetened whipped cream. VARIATION: Instead of topping with whipped cream, spread cherry pie filling over frozen pie Gramma in Wis. PRODIGY(R) interactive personal service 01/13/93 10:32 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/12 7:30 AM TO: MAIRA ORTIZ (SRWD76A) FROM: ILENE MCHONE (RXBH95B) SUBJECT: ESKIMO COOKIES Hi, I read your first request and thought I might have the recipe, but didn't have time to look for it. But now I have time and found it! We used to eat these as kids also. Eskimo Cookies 3/4 c. butter 3/4 c. sugar >>>>>>>>>>> 3 tblsp. cocoa 1 tblsp. water 1/2 tsp. vanilla 2 c. rolled oats Mix sugar and cocoa. Add butter, water, and vanilla. Mix in rolled oats. Refridgerate overnight. Roll into balls and roll in powdered sugar. Ilene in Indpls. PRODIGY(R) interactive personal service 01/13/93 10:36 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/10 7:04 PM TO: BETTY BOST (MWGM63A) FROM: BETTE LELAND (CGVH43B) SUBJECT: KUMQUAT RECIPES? I wish I had your kumquat tree!! I love kumquats and find the preserved ones a delicious addition to any coffeecake recipe. I have a delicious recipe which I clipped from Sunset magazine several years ago--the filling calls for prunes, apples and preserved kumquats. Here is a recipe I have used to preserve kumquats: Preserved Kumquats 1 qt. fresh kumquats 2 c. sugar 1 c. water 2 tbl. Cointreau or Grand Marnier Prepare kumquats: Remove stem ends and leaves; discard. Wash; drain well. Prick each kumquat several times with small metal skewer. In medium saucepan, combine sugar and water; over high heat, bring to boiling, stirring just until sugar is dissolved. Reduce heat; simmer uncovered, 5 min. Add Cointreau and kumquats; cook gently, uncovered, 30-40 min, or just until kumquats are tender. Remove from heat. Ladle into 2 hot, sterilized 1 pt. jars. Cover; cool completely. Label. Store in refrigerator. Makes 2 jars. Bette...NM PRODIGY(R) interactive personal service 01/13/93 10:37 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/12 7:32 AM TO: ALL FROM: BRENDA KRAMER (TSXB95B) SUBJECT: NUCLEAR FUDGE 1 box (1 lb.) 10x powered sugar 1/2 c. cocoa powder 1/2 c (1 stick) butter or oleo softened 1/4 c. plus 1 tbsp. milk 1 c. miniture marshmellows or 8 large marshmellows Optional: 1/3 cup of peanut butter or to taste. 1 tbsp vanilla Makes approx. 64 1" squares Melt the butter in a glass microwave safe bowl approx. 45 sec. on high power. Remove from microwave and add all the remaining ingredients and stir. Put back into the microwave on full power for approx. 2 1/2 min. Mix well and pour into a 8" square, buttered, baking dish. Chill until set and store in the refrigerator, or freezer if you are trying to hide it.-----It's sooo good. Beware-It's addictive. Brenda Kramer PRODIGY(R) interactive personal service 01/13/93 10:38 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/12 7:22 AM TO: LOU BUCCERI (GKHG94A) FROM: KAREN MINTZIAS (TCVC49A) SUBJECT: ROCK CANDY-URGENT Here's how we make it, Lou: ---------- Recipe via Meal-Master (tm) v7.04 (*P) Title: Rock Candy Categories: Candies Servings: 1 1 Glass jar or drinking glass 1 Piece of cotton string 1 Pencil or stick 1 Paper clip Food coloring (optional) 1 c Water 2 c Sugar Additional sugar Tie a short piece of cotton string to the middle of the pencil or stick. Attach a paper clip to the end of the string for a weight. Moisten the string very lightly, and roll in a bit of sugar (this will "attract" the sugar crystals from the syrup to the string). Place the pencil or stick over the top of the glass or jar with the string hanging down inside. Heat the water to boiling, and dissolve the 2 cups of sugar into it. For the biggest crystals FAST, heat the sugar-water solution a SECOND time, and dissolve as much additional sugar as you can into it. Add a few drops of food coloring to the solution if desired. Pour the solution into the prepared glass or jar and leave undisturbed for a couple of days. Depending on how much sugar you were able to dissolve into the water, you should start to see crystals growing in a few hours to a few days. ----- Karen in Redondo Beach, Calif. 01/11/93 11:32 pm PRODIGY(R) interactive personal service 01/13/93 10:39 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/13 9:34 AM TO: P MORTHLAND (DSFG34A) FROM: NANCY SCANLON (GRNJ17B) SUBJECT: RR PIZZELLE Dear P, Sorry you had to wait so long for a reply, but I haven't been on this BB for a while. This Pizzelle recipe comes from a true Italian family. It makes a huge amount of cookies, but I think you will find that they go very fast !!! Please enjoy the recipe and let me know how you like it. Nancy in Delaware PIZZELLES --------- 12 eggs 3 cups sugar 2 tablespoons anise extract 1 lemon, juice and zest 1 orange, juice and zest 1 jigger whiskey 1 pound melted, cooled butter 1/2 teaspoon salt 2 teaspoons baking soda 7 1/2 cups flour confectioners sugar for dusting Beat the eggs. Gradually add the sugar and beat well. Combine the cooled butter with the anise extract, orange juice and zest, lemon juice and zest, and whiskey. Drizzle into the egg mixture and mix thoroughly. Combine the flour, salt, and baking soda. Add to the mix. You may not need all of the flour mixture depending on the humidity of the day. As you know it is more like a batter, so you don't want it to thick. Preheat your iron according to directions included with your pizzelle iron. Place 1 tablespoon of the batter in the center of each depression. Press tightly for 15-20 seconds. Remove from the press when lightly browned. While the cookies are still warm sprinkle with confectioners sugar , if desired. Hope you enjoy the recipe and don't hesitate to write of you have any questions.It makes about 12 dozen large cookies. PRODIGY(R) interactive personal service 01/13/93 10:40 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/13 7:51 AM TO: KATHRYN WALTERS (DPRV61B) FROM: CHRIS STUDER (RCPG36B) SUBJECT: RR-MUFFIN DOUGH?? Hi Kathryn - I have a couple recipes - 1 bran, 1 zucchini. The bran is excellent & will keep for 60 days.It makes a lot 1c boiling water 1/2qt buttermilk 1c 100% bran 2 1/2c flour 1/2c butter 1t salt 1 1/2c sugar 2 1/2t soda 2 eggs 2c All bran Pour water over 100% bran & let it stand. Cream butter, sugar, eggs,buttermilk. Add to bran & water. Mix together remaining ingrts. and add to other mixture. Spoon into cups 2/3 full and bake in 400 oven for 15-20 min. If not using paper liners, grease the tins. Unused batter can be kept in fridge in plastic or glass for 60 days. The zucchini recipe will only last up to 5 days. If you'd like this one, just post a reply & I'll get it to you. Happy Eats! Chris PRODIGY(R) interactive personal service 01/13/93 10:41 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/13 7:57 AM TO: KATHRYN WALTERS (DPRV61B) FROM: LORI NORMAN (RFHH52E) SUBJECT: RR-MUFFIN DOUGH?? Kathryn...would LOVE to know what that was. Let's hope some- one comes up with the recipe. Here's something I use that's really handy: MAKE AHEAD BISCUIT MIX ~~~~~~~~~~~~~~~~~~~~~~ 8 cups flour 8 tsp. sugar (optional) 1/3 cup baking powder 1 cup shortning 2 tsp. salt Mix flour, baking powder, salt >>> and sugar in a large mixing bowl. Cut in shortening, using a pastry blender. Mixture should resemble coarse cornmeal. Can be stored in an airtight container on a pantry shelf, under normal conditions, or in the refrigerator...where it will last longer. TO MAKE BISCUITS: Add 1/3 cup milk to every cup of ready- made biscuit mix.(This will make 6 biscuits) Bake at 450 degrees for 10 min.,or until nicely browned. Gramma in Wis PRODIGY(R) interactive personal service 01/13/93 10:41 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/12 7:28 AM TO: CHEER KOSAK (VKCC08B) FROM: SUSAN GUNDERSON (VNRG34B) SUBJECT: RR-ROLO COOKIES Hi!! My grandma makes these cookies every time she visits. By the time she leaves we're all sick of them, but they are soo very good! Do you by any chance have a good recipie for oatmeal cookies? ROLO COOKIES 2 1/2 CUPS ALL PURPOSE OR UNBLEACHED FLOUR 3/4 CUP UNSWEETENED COCOA 1 tSP. BAKING SODA 1 CUP SUGAR 1 CUP FIRMLY PACKED BROWN SUGAR 1 CUP MARGARINE OR BUTTER, SOFTENED 2 tsp. VANILLA 2 EGGS 1 CUP CHOPPED NUTS (ANY KIND) 9 oz PACKAGE OF ROLOS 1 TBSP SUGAR 4 oz VANILLA-FLAVORED CANDY COATING, IF DESIRED Heat oven to 375. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, heat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in half cup of nuts. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 rolo, covering completely.In small bowl, combine remaining half-cup nuts and 1 tablespoon sugar. Press 1 side of each ball into nut mixture. Place, nut side up, two inches apart on ungreased cookie sheets. Bake at 375 for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack. Melt candy coating in small sausepan over low heat, stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen cookies if none are eaten by wandering hands!! PRODIGY(R) interactive personal service 01/13/93 10:42 AM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 01/12 6:24 PM TO: JOHNNIE LAABS (KFXB52A) FROM: LORI NORMAN (RFHH52E) SUBJECT: WHIP CREAM CAKE Johnnie...... WHIPPED CREAM CAKE ~~~~~~~~~~~~~~~~~~ 1-1/2 c. cake flour 1 c.sugar 2 tsps. baking powder 1 tsp. vanilla 1/4 tsp. salt 1 c. heavy cream 2 eggs Sift flour; measure; add baking powder and salt; sift >>> again. Beat eggs until thick and lemon-colored; gradually beat in sugar; blend well; add vanilla. Whip cream; fold into egg/sugar mixture. Fold in dry ingredients, sifting a little at a time, and folding only enough after each addition to blend thoroughly. Pour batter into a greased square pan 8X8X2-inches. Spread with Coconut-nut Topping. (Recipe next page). Bake in a 350 degree oven about 35 minutes. Topping Recipe Next Page------>>> BAKED COCONUT-NUT TOPPING ~~~~~~~~~~~~~~~~~~~~~~~~~ 1/3 c. butter 1 c. moist shredded coconut 2/3 c. brown sugar 1/2 c. chopped nuts Cream butter; add brown sugar gradually; cream together until light and fluffy. Add coconut and nuts. Spread over cake; bake cake as directed. PRODIGY(R) interactive personal service 01/13/93 10:44 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/08 6:56 PM TO: ROBBIE SHELTON (XXXJ77A) FROM: JUDY GARNETT (PJXG05A) SUBJECT: BLACK-EYE FOR ROBBIE Hi Robbie, Just formatted a bunch of recipes for you and Joyce B. Guess what ingredient is in them. They are all from Southern Living Magazine. I found your soup recipe in my db while I was looking. May try to make some over the weekend. It's cool and rainy here today. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: BEST EVER PLAIN OLE PEAS (Black-eyes) Categories: Vegetables Servings: 6 -JUDY GARNETT PJXG05A 16 oz Pkg. dried black-eyed peas 6 c Water 4 sl Hickory-smoked bacon 1 T Salt 1 T Sugar 1 T White wine vinegar 1/4 t -Black pepper 1/4 t Garlic salt Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Yield: 6 cups. Source: Southern Living ----- JUDY GARNETT a.k.a. the CRS Poster Child 01/08 06:36 pm PRODIGY(R) interactive personal service 01/13/93 10:49 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 11:46 AM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM MANY MUSH SOUP ---------- Pro-Exchange format from Meal-Master (tm) v6.41 Title: MANY MUSHROOMS SOUP Categories: Soups Vegetables Servings: 4 1 x -Dorothy Cross TMPJ72B 3 T butter 3 T oil 1 ea clove garlic; minced 1 ea onion; chopped 1 lb mixed mushrooms; (oyster, 1 x -morels, porcini, enoki, 1 x -brown or common - your choi 3 c chicken broth 1/4 c white port 2 T tomato paste 1/2 c parsley, minced 1 x pepper, to taste Melt butter and oil in large saucepan. Saute garlic and onion slowly over low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add parsley and freshly ground pepper. Serve. Source: "Vineyard Seasons" by Susan Branch Reformatted by: CYGNUS, HCPM52C ----- Malama Kau Pono, CYGNUS in Boulder, CO <01/12 09:22 am MST PRODIGY(R) interactive personal service 01/13/93 10:50 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:12 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA So of course I hit my ALT UP macro BEFORE I put the recipe in...and this one is Gaye's hints for handling sourdough and the B/M...so we'll start now... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: GAYE'S SOURDOUGH TIPS Categories: Breads, Breadmaker, Sourdough Servings: 1 From: Gaye Levy ** DTXT63A You will find that your sourdough breads will have more "tang" and will rise higher in the BM if you follow this procedure: * Remove a cup )or more) of your starter from the fridge and bring to room temp. * Feed with 1 cup flour and 1 cup (or slightly less) water * Let the starter do its thing. It will become bubbly and foamy. Watch for its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75 to 85 degrees). If it cold out, leave it in the oven with the light turned on! * Make your bread during the peak...while the starter is VERY active. * Dump the unused starter back into the mother pot. Following this method, you can even make sourdough in the b/m without yeast. Really! *Variation: Separate your starter into two batches. Create a "beer" starter with one batch. You will feed this pot with flat beer and flour instead of water and flour. A very unique and delicious taste! * To create your own sourdough recipe: Substitute 7/8 cup start for 1 cup liquid Reduce flour by 1/4 to 1/2 cup ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:10 pm PRODIGY(R) interactive personal service 01/13/93 10:50 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:12 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH HONEY WHOLE WHEAT BREAD Categories: Breads, Sourdough Servings: 4 1 pk Active Dry Yeast 1 c Warm Water 1 ts Salt 2/3 c Sourdough Starter 1/2 c Honey 1 1/2 tb Shortening 4 c Whole Wheat Flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:10 pm PRODIGY(R) interactive personal service 01/13/93 10:50 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:12 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #1 Categories: Breads, Sourdough Servings: 1 2 c Unbleached Flour 1 pk Active Dry Yeast Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:11 pm PRODIGY(R) interactive personal service 01/13/93 10:50 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:13 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #2 Categories: Breads, Sourdough Servings: 1 2 c Unbleached Flour Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:11 pm PRODIGY(R) interactive personal service 01/13/93 10:51 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:13 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #3 Categories: Breads, Sourdough Servings: 1 2 c Unbleached Flour Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm PRODIGY(R) interactive personal service 01/13/93 10:51 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:13 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #3 Categories: Breads, Sourdough Servings: 1 2 c Unbleached Flour Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm PRODIGY(R) interactive personal service 01/13/93 10:51 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:13 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #4 Categories: Breads, Sourdough Servings: 1 Unbleached Flour Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:12 pm PRODIGY(R) interactive personal service 01/13/93 10:51 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:19 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #5 Categories: Breads, Sourdough Servings: 1 4 c Unbleached Flour 2 tb Salt 2 tb Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:13 pm PRODIGY(R) interactive personal service 01/13/93 10:51 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:19 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #5 Categories: Breads, Sourdough Servings: 1 4 c Unbleached Flour 2 tb Salt 2 tb Sugar 4 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:13 pm PRODIGY(R) interactive personal service 01/13/93 10:52 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:19 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER #6 Categories: Breads, Sourdough Servings: 1 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:14 pm PRODIGY(R) interactive personal service 01/13/93 10:52 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:19 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH FRENCH BREAD Categories: Breads, Sourdough Servings: 18 1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F) 4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar 2 ts Salt 1 c Warm Water 1/2 c Milk 2 tb Vegetable Oil 1/4 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:14 pm PRODIGY(R) interactive personal service 01/13/93 10:52 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:19 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH BANANA BREAD Categories: Breads, Sourdough Servings: 12 1/2 c Shortening 1 c Sugar 1 Large Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 ts Salt 1 ts Baking Powder 1/2 ts Baking Soda 3/4 c Chopped Walnuts 1 ts Vanilla OR 1 ts Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 07:15 pm PRODIGY(R) interactive personal service 01/13/93 10:52 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:32 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH CORNBREAD Categories: Breads, Sourdough Servings: 4 1/2 c Active Sourdough Starter 2 tb Margarine, Melted 1/2 c Cornmeal 1 ts Salt 1 tb Sugar 1/2 c Sour Cream or Yogurt 2 Large Eggs, Stirred 1 c Unbleached Flour 1/2 ts Cream Of Tartar 1/2 ts Baking Powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. ----- have a WONDERFUL day!! Auntie Elaine * HOME/in FRAMINGHAM 01/09/93 08:22 p PRODIGY(R) interactive personal service 01/13/93 10:53 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:32 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: HONEYMOON SOURDOUGHS Categories: Breads, Sourdough Servings: 4 1 c Sourdough starter 1 1/4 c Prepared biscuit mix 1/2 ts Baking powder 1 tb Cooking oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:23 pm PRODIGY(R) interactive personal service 01/13/93 10:53 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:32 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: THE DOCTOR'S SOURDOUGH BREAD Categories: Breads, Sourdough Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 tb Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 tb Sugar 2 ts Salt 2 ts Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:25 pm PRODIGY(R) interactive personal service 01/13/93 10:53 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:32 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: RICH SOURDOUGH BREAD Categories: Breads, Sourdough Servings: 1 1 c Milk ;+1 egg = 1 1/8 C 4 tb Sour Dough Starter * 3 c Flour (I use bread flour) 3 tb Sugar 1 1/2 ts Salt 3 tb Butter 1 pk Yeast The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup, you will need to cut the milk and flour or it will rise way out of the pan. SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato water and 2 cups flour. 2. 2 Cups warm milk and 2 cups flour. flour. 3.1 pk yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in crock, plasticware or jar in a warm (not hot) place. Add water, milk or potato water. Let set for about 4 or 5 days until bubbly, then use in recipes. this is not my recipe found it in a file don't know who did it. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:25 pm PRODIGY(R) interactive personal service 01/13/93 10:54 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:33 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BASIC SOURDOUGH BATTER Categories: Breads, Sourdough Servings: 1 2 c Starter 2 tb Butter 1/2 c Milk 1 ts Salt 2 tb Sugar 3 c White flour Melt butter over moderate heat add the milk to the butter and warm. add the salt, sugar and stir until disolved. add this mixture to the starter and mix well add a cup of flour at a time mixing. spoon batter into a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2 inch over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire rack From Dr Woods Worlds Sourdough from Antiquity ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:26 pm PRODIGY(R) interactive personal service 01/13/93 10:54 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:33 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: MARY ROGERS'S SOURDOUGH BISCUITS Categories: Breads, Sourdough Servings: 4 NFXS18B 1/2 c Active Starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or Shortening 1 tb Sugar 3/4 ts Salt 2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Cream Of Tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ------ Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:28 pm : PRODIGY(R) interactive personal service 01/13/93 10:54 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:33 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BASIC SOURDOUGH STARTER (WITH POTATO) Categories: Breads, Sourdough Servings: 1 -NFXS18B Lg baking potato peeled,cube 1 c White flour 1/2 tb Active dry yeast 1 ts Sugar Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:28 pm PRODIGY(R) interactive personal service 01/13/93 10:54 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:33 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WHOLE-WHEAT SOURDOUGH STARTER Categories: Breads, Sourdough Servings: 1 NFXS18B 1 1/2 c Whole wheat flour 1 ts Active dry yeast 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:29 pm PRODIGY(R) interactive personal service 01/13/93 10:55 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:33 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: YOGHURT SOURDOUGH STARTER Categories: Breads, Sourdough Servings: 1 NFXS18B 1 c Low fat milk 2 tb Natural plain yoghurt 1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:29 pm PRODIGY(R) interactive personal service 01/13/93 10:55 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 8:33 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH PUMPERNICKLE Categories: Breads, Sourdough Servings: 10 -MM NFXS18B 1 1/2 c Active Sourdough Starter 2 tb Caraway Seeds, Chopped 2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee 1/2 c Molasses 1/4 c Dry Skim Milk 2 ts Salt 3 tb Melted Shortening 1/2 c Whole Milk 2 3/4 c Unbleached Flour 1 pk Active Dry Yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/09/93 08:30 pm PRODIGY(R) interactive personal service 01/13/93 10:55 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:44 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BASIC SOURDOUGH STARTER Categories: Breads, Sourdough Servings: 1 NFXS18B 1 ts Active dry yeast 1/4 c Warm water 3/4 c Milk 1 c Flour * Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:38 pm PRODIGY(R) interactive personal service 01/13/93 10:55 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:44 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH RYE STARTER Categories: Breads, Sourdough Servings: 1 NFXS18B 2 c Rye flour 1 tb Yeast 1 1/2 c Lukewarm water Onion slice optional In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:39 pm PRODIGY(R) interactive personal service 01/13/93 10:56 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:54 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH POTATO-RYE BREAD Categories: Breads, Sourdough Servings: 2 NFXS18B --------------------------DAY ONE-------------------------- 1 c Sd starter room temp 1/4 c Molasses 1 c Potato water room temp 2 c Whole-wheat flour --------------------------DAY TWO-------------------------- 1 c Beef broth 1/4 c Yellow cornmeal 1 c Riced potatoes 1 tb Yeast 1/4 c Lukewarm potato wate 1 tb Salt 4 tb Butter, melted 1/2 ts Ground mace 1/2 c Rye meal (see note) 1/2 ts Nutmeg 2 c Rye flour 2 c White flour Egg white wash Poppy seeds DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick PRODIGY(R) interactive personal service 01/13/93 10:56 AM to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. ----------- PRODIGY(R) interactive personal service 01/13/93 10:56 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:54 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH SAN FRANCISCO BREAD Categories: Breads, Sourdough Servings: 2 NFXS18B 1 tb Dry yeast 1 1/2 c Warm water 1 c Sourdough starter 1 tb Sugar 1/2 tb Salt 2 tb Cider vinegar 5 1/2 c White flour 1/2 ts Baking soda Yellow cornmeal In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under PRODIGY(R) interactive personal service 01/13/93 10:56 AM broiler about 2 mins, or until rich brown in color. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:43 pm PRODIGY(R) interactive personal service 01/13/93 10:56 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:54 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH RAISIN-OAT BREAD Categories: Breads, Sourdough Servings: 2 NFXS18B 1 c Lukewarm evaporated milk 1 1/2 c Sourdough starter 1/2 c Molasses 1/4 c Honey 4 tb Butter melted 1/2 tb Salt 1 ts Ground allspice 2 c Unprocessed rolled oats 3/4 c Raisins* 2 1/2 c White flour *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, starter, molasses, honey, butter, salt and allspice. Gradually add oats, a small amount at a time, mixing in well, then stir in raisins. Beat in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover with dampened towel and let rise in warm place at least 2 hr or until double in bulk. Punch down, turn out onto board and knead briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal portions, form into loaves and place in 2 #2 loaf pans. Cover with towel and let rise in warm place 1-1/2 hr or until almost double in size. Bake at 375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn right side up and cool. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:43 pm PRODIGY(R) interactive personal service 01/13/93 10:57 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: HERMAN STARTER Categories: Breads, Ethnic, Sourdough Servings: 1 -----------------------I.E.S.JJGF65A----------------------- ----------------------PHILLY.INQUIRER---------------------- 2 tb Or 2 envelopes active dry Yeast 1/4 c Warm water 1 c Sugar 2 c All purpose white flour 2 c Milk (see note) DAY,1: Sprinkle yeast over warm water.Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling.Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth.)With a wooden spoon,stir in active yeast mixture.Cover loosely with a towel so Herman can breathe.Let stand in a warm draft free place overnight. DAYS,2,3,and 4:Stir daily with a wooden spoon.Keep covered.Keep cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour.Let stand 24 hours. DAYS,6,7,8,and 9:Stir daily with a wooden spoon. DAY,10: Repeat DAY 5,stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings.After feeding,wait 24 hours before using the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter.It is,however,a safer course for busy cooks with fast growing startersHerman also is freezer-friendly and may be kept on ice PRODIGY(R) interactive personal service 01/13/93 10:57 AM between baking impulses if you get board. NOTE: If desired,substitute butter-milk for milk in starter for more flavor and less fat.If more starter is needed,additions may be doubled when 2 or more cups of starter are used..... AN ASIDE::: Marilyn Marter is a food columnist for the Philly.Inquirer. Her speciality is finding recipes for people who have lost them,or had heard of them from someone else.These are tried and true recipes from people who use them all the time...I say this,because I do not what anyone to think this starter is a flight of fancy on my part or anyone elses.. Being ignorant of these matters I have copied this recipe verbatem... Please enjoy,as soon as I get my Breadmachine I will join you all in trying this....Irwin E. --------- PRODIGY(R) interactive personal service 01/13/93 10:57 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: INSTANT POTATO STARTER Categories: Sourdough, Breads Servings: 1 -DON SIMMONDS (VJHS00B) --------------------------STARTER-------------------------- 1 pk Dry yeast, 1/2 c Sugar 2 c Warm water, 2 tb Salt 1/2 c Instant potato flakes ---------------------------FEED--------------------------- 3/4 c Sugar, 1 c Warm water, 1 ts Instant potato flakes ---------------------------BREAD--------------------------- 1 c Starter, 1 1/2 c Lukewarm water 1 ts Salt, 1/4 c Sugar 1/2 c Oil, 6 c Flour STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days. Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread: Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large boowl; turn dough over so PRODIGY(R) interactive personal service 01/13/93 10:57 AM oiled side is facing up. Cover with dish towl; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise. This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it! Don in Arlington, TX 8/28 9:40 a.m. -------- PRODIGY(R) interactive personal service 01/13/93 10:58 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA I just noticed this was YOUR recipe Norma... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: POTATO SOURDOUGH STARTER Categories: Sourdough, Breads Servings: 1 -NORMA WRENN (NPXR56B) 1 pk Dry yeast 4 c -warm water 2 tb Sugar 4 c Flour 1 Potato; raw quartered Here is a recipe from Texas Highways Cookbook. Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one. Formatted by Elaine Radis ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:46 pm PRODIGY(R) interactive personal service 01/13/93 10:58 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: JEWISH "CORN" BREAD (1 OF 2) Categories: Jewish, Breads, Sourdough Servings: 2 1 1/2 c Water,warm (110 degree) 1 pk Yeast, dry 1/2 ts Sugar 4 ts Salt 3 c Rye sourdough starter Measured after stirring down At room temperature. 2 c Flour, gluten 3 1/2 c Flour, all-purpose or as Needed. Cornmeal (for sprinkling The baking sheets) GLAZE: 1 Egg white beaten with 2 tbs Water. OPTIONAL TOPPING: 2 ts Chernushka (black caraway) Seeds. You can buy chernushka "black caraway" in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. 1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead.. the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with PRODIGY(R) interactive personal service 01/13/93 10:58 AM plastic, and let rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:49 pm PRODIGY(R) interactive personal service 01/13/93 10:58 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: JEWISH "CORN" BREAD (2 OF 2) Categories: Jewish, Breads, Sourdough Servings: 2 7. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 degrees. 8. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. 9. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with glaze, exchange shelf positions, and remove the water pan. Bake for 20 to 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. 10. Cool the bread on racks. There is no historical or etymological theory for the term, "corn" in this bread. Ah-Choo in Md. 11/17 06:29 pm ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:50 pm PRODIGY(R) interactive personal service 01/13/93 10:58 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: RYE SOURDOUGH STARTER Categories: Breads, Jewish, Sourdough Servings: 1 1 pk Dry yeast 3 c Water, tepid (80-degree) 3 1/2 c Flour, rye medium 1 Onion, small, peeled and Halved. The 4-cup batch of starter made by this recipe is enough to bake any of the rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter... which should be done every 2 weeks or so.. add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage, freeze it. Thaw, then feed the starter and let it ferment at room temperature before use. Makes about 4 cups. 1. Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. 2. Remove the onion. Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may PRODIGY(R) interactive personal service 01/13/93 10:59 AM produce this result.) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted, add 1/2 cup tepid water and 3/4 cup rye flour and let is stand at room temperature overnight. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:51 pm PRODIGY(R) interactive personal service 01/13/93 10:59 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: QUICK SOURDOUGH FRENCH BREAD Categories: Breads, Sourdough Servings: 2 -JUDY LAUSCH DGSV34A 4 1/2 c Bread flour 2 tb Wheat germ 1 tb Sugar 2 ts Salt 1/2 ts Ginger 2 pk Fast-acting dry yeast 1 c Warm water; (120-130*) 1 c Sour cream; room temp. 2 tb Vinegar 1 Egg white 1 tb Water 2 ts Poppy seeds 1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until mositened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. 2. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. 3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. 4. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat PRODIGY(R) interactive personal service 01/13/93 10:59 AM egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning recipe, formated for you by Judy Lausch. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:51 pm PRODIGY(R) interactive personal service 01/13/93 10:59 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER Categories: Breadmaker, Sourdough Servings: 15 -LYMAN EDDY (HKDS25A 4 c Lukewarm water 1 pk Activated dry yeast 1 tb VINEGAR; VERY IMPORTANT< 1/4 c Sugar 5 c Unbleachd flour Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in BM. IF YOU DO.. Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled bisquits; quick drop bisquits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny, Reno Nevada FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:52 pm PRODIGY(R) interactive personal service 01/13/93 10:59 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: HERMAN WHEAT'N'HONEY STARTER Categories: Sourdough Servings: 15 -DEBORAH SECKINGER (GDJF29B) 1/2 c Honey ; or brown sugar 1/3 c Warm water 2 tb Yeast 2 c Milk 1 c Whole wheat flour 1 c White flour; or unbleached 1 tb Ginger 1/2 c Whole wheat flour 1/2 c White flour; or unbleached 1/4 c Honey; or brown sugar 1/4 t Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place to double in size, about 10 minutes. Mix milk, rest of honey or brown sugar, flours & yeast mixture in a glass container, about the size of a gallon Pyrex jar. Stir, using only a wooden spoon, since metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so Herman can breathe. Herman doubles, even triples at time of vigorous rising. Place Herman in a warm place overnight. Next day refrigerate, loosely covered, and stir each day. This is very important with Wheat'n'Honey Herman Starter as more gases form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on top before stirring each day, but this is OK. On the 5th day measure out 1 c. Herman for baking and another cup to give to a friend, if you wish, then feed the Herman you have left, thusly: SEE ABOVE From day 5 on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding. Feed Herman every five days. If you have a lot left, feed him only 1 T. honey or brown sugar. If PRODIGY(R) interactive personal service 01/13/93 10:59 AM you have one cup or a little more left, add the same ingredients as you did on the 5th day. When you share a cup of Herman with friends they should feed Herman the same way. From News & Observer, Raleigh, N.C. 10/17/90 FROM: DEBORAH SECKINGER (GDJF29B) reformatted by Elaine Radis ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:53 pm PRODIGY(R) interactive personal service 01/13/93 11:00 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH RYE Categories: Breadmaker, Sourdough Servings: 15 -ANNA-LODI (DMSD70C) 1 1/4 c Sourdough starter 1/2 c Water 4 1/2 ts Melted butter 1/2 c Barley flour 1 3/4 c Bread flour w/ 1 tb Gluten in bottom of cup 3/4 c Med rye flour 1 1/2 ts Salt 1 1/2 tb Sugar 1 1/2 tb Dry milk 3 ts Caraway seeds 2 ts Dried onion 2 ts Dry yeast This is a tasty; chewy bread. ANNA-LODI-CA ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:54 pm PRODIGY(R) interactive personal service 01/13/93 11:00 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BUTTERMILK CHEESE BREAD Categories: Breadmaker, Sourdough, Rolls Servings: 16 -Judy Garnett (PJXG05A) 1 pk Yeast; (or 1 1/2 tsp) 3 c Bread flour 1 ts Baking powder 1 ts Salt 1 tb Sugar 1/2 c Buttermilk 1/2 c Sourdough starter 1/4 c Warm water 1 c Cheddar;sharp, cubed 1/2 c Blue cheese 1 c Green chilies; chopped 1 ts Ground red pepper Have all ingreds. at room temp. except water. Put into pan in order listed. Set on White Bread setting. Check whether too wet or dry during knead cycle. Correct with a TBSP or so more of water or flour, if necessary. This is a dense loaf and I like it best toasted. Kyllikki, there is also a seed bread loaf and a Potato Loaf Bread that I'll be glad to send you adaptions to use s/d starter with, if you're interested. 08/29 02:41 am JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A) ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:55 pm PRODIGY(R) interactive personal service 01/13/93 11:00 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:58 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WHOLE WHEAT SOURDOUGH Categories: Breadmaker, Sourdough Servings: 8 -Judy Garnett PJXG05A- 2 ts Yeast 2 c Whole wheat bread flour 1 1/3 c Unbleached bread flour 2 tb Buttermilk powder 2 tb Vital wheat gluten 2 tb Lecithin 2 ts Salt ; lite 2 ts Wheat germ 1/2 ts Ginger 2 tb Olive oil 1 tb Honey 1/2 c Whole wheat s/d starter (you 1 c Water ; (i use bottled h20) 1/2 Margarine, room temp. I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while knead ing. We can keep experimenting with this....let me know if you try it and what you add or subtract. Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see PRODIGY(R) interactive personal service 01/13/93 11:00 AM what it would do in it. Thanks so much for taking precious time to post the recipe. P.S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A Reformatted by nElaine Radis ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:56 pm PRODIGY(R) interactive personal service 01/13/93 11:00 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 8:59 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: DOUGH STARTER IN BREAD Categories: Breadmaker, Sourdough Servings: 15 -LYMAN EDDY (HKDS25A -----------------------FOR ONE LOAF----------------------- 2 c Starter 2 tb Sugar 1 1/2 ts Salt 1 tb Dry yeast 3 tb Pwd milk..dry 1 c Warm water 2 tb Melted shortg or oil 3 1/2 c Etter for Bread flour. Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing notation: I like the taste of the bread made as above, better than the other. // So much for that. When my starter is ready to use, I'm going to do the whole thing in my DAK and see what happens..I might really be roll ing in the dough... All it can do is devour me, and the West Coast..Ha! Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:56 pm PRODIGY(R) interactive personal service 01/13/93 11:01 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 9:09 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: B/M "SOUR" SOURDOUGH Categories: Breadmaker, Ethnic, Sourdough Servings: 1 -Anna Ellis DTXT63A 1 1/4 c Sourdough starter 1/2 c Water 3 c Bread flour 1 tb Melted margarine 2 tb Sugar 1 1/2 ts Salt 2 ts Yeast This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:57 pm PRODIGY(R) interactive personal service 01/13/93 11:01 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 9:09 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BEER SOURDOUGH STARTER Categories: Breadmaker, Sourdough Servings: 1 -KYLLIKKI FULLER (BHHJ17B) 1 Beer; flat 1 1/4 c Flour Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe. I do have a good sour bread recipe if anyone needs it reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:58 pm PRODIGY(R) interactive personal service 01/13/93 11:01 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 9:09 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: FRENCH SOURDOUGH BREAD Categories: Breadmaker, French, Sourdough Servings: 15 -JUDY GARNETT (PJXG05A) 1 pk Yeast; (or 1 1/2 tsp) 3 c Bread flour 1 ts Salt 1 ts Sugar 1 tb Cornmeal 1 tb Gluten 1/4 ts Baking soda 1/2 c Sourdough starter 2 ts Olive oil or butter 1 c Warm water Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 08:59 pm PRODIGY(R) interactive personal service 01/13/93 11:02 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 9:10 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH PEASANT BREAD Categories: Sourdough, Breadmaker Servings: 1 ------------------DONNA G BM COOKBOOK III------------------ -posted by Gaye Levy DTXT63A 1 1/8 c Sourdough starter 1/2 c Water 1 1/4 ts Sugar 3/4 ts Salt 2 1/4 c Bread flour 1 1/2 ts Yeast This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 09:00 pm PRODIGY(R) interactive personal service 01/13/93 11:02 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 9:10 PM TO: NORMA WRENN (NPXR56B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM SOURDOUGH/NORMA ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: SOURDOUGH STARTER Categories: Breadmaker, Sourdough Servings: 1 -KYLLIKKI FULLER (BHHJ17B) 1 3/4 c Flour 1 3/4 c Water; warm (110-115f) wate 1 pk Yeast ; (not rapid rise, i 1 tb Sugar Mix well in glass, plastic or ceramic bowl.(use no metal) Sit on counter, cover with cloth and stir 3 x day for 5-10 days, until it separates into thick creamy bottom and a thin grey-yellow top (the 'wine'). Now ready to use. I store it on my counter as I use every 3 days or less. I store rarely used beer starter in fridge. Always feed (or replenish) every 10 days, either by removing 1 cup and throwing it away or giving away, and adding 3/4 c flour and 3/4 c water to remainder, or by stirring in 1 tsp sugar. I cover with a cheesecloth, doubled. The consistency ranges from thin cream to cake batter, depending on proportions of flour and water, and weather. Oh, the starter might look "dead" to you at times, but just replenish and see if it starts bubbling within about 4 hours, if so, it is still alive and kicking. Hope I got it all in, write if you need more info... Kylli in sunny KC, MO FROM: KYLLIKKI FULLER (BHHJ17B) ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/10/93 09:00 pm PRODIGY(R) interactive personal service 01/13/93 11:02 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/05 6:35 PM TO: ALL FROM: AH BROWN (BSJR42A) SUBJECT: R-MM VARENIKAS..HUH? Here is the recipe as it was written in the book. How does one cook them? ---------- Recipe via Meal-Master (tm) v7.01 (*P) Title: Varenikas Categories: Jewish, Main dish Servings: 5 2 c Potatoes, mashed 3 Eggs, well beaten 1/4 c Matzah cake meal Salt & white pepper to taste 1 c Meat filling (any leftover Chicken or beef, ground) Matzah meal Use mashed potatoes made with chicken fat. Combine potatoes, 2 eggs, cake meal and salt and pepper to taste. Form into 10 flat patties, place a spoonful of meat filling on each and roll the patty over the filling until it is completely covered. Flatten the Vareninkas slightly. Dip them in the third egg until covered on all sides and roll in the matzah meal until completely coated. ***This is where my recipe stops...can anybody tell me, what happens now?** ----- Ah-Choo, T.D. in Md.- 01/05 06:28 pm PRODIGY(R) interactive personal service 01/13/93 11:04 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/11 9:33 PM TO: ALL FROM: DIANA LEWIS (VGWN37A) SUBJECT: R-MM-CHOCOLATE PCORN ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Milk chocolate popcorn Categories: Snacks, Popcorn Servings: 1 12 c Popped popcorn 2 1/2 c (12oz can) salted peanuts 1 c Corn syrup 1/4 c Butter or margarine 2 c 11 1/2 oz bag Milk chocolate Chips In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups. Recipe from NESTLE Toll house kitchens. Formated by Diana Lewis ----- Diana (:>) 51st state BUZZY BUZZ 01/11 18:22PST PRODIGY(R) interactive personal service 01/13/93 11:05 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/08 8:12 AM TO: ALL FROM: KEVIN WILSON (MHDT47A) SUBJECT: R-MM WW 4 JIM INNESS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Quiche Lorraine....pdpp83a Categories: Ww, Low-cal, Cheese/eggs, Main dish Servings: 1 1/2 c Evaporated skim milk 1 Egg 1 oz Swiss cheese, shredded 1 t Imitation bacon bits 1 t Grated parmesan cheese Dash of pepper Preheat oven to 350 D. Prepare a 10 oz. custard cup or 1 1/2 cup casserole with non-stick spray. In a small bowl, beat together egg and milk. Stir in Swiss cheese, bacon bits and pepper. Pour into prepared container and sprinkle with parmesan cheese. Place in an 8x8x2 baking dish that has about 1" of boiling water in it. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. WW Exchanges: 2 protein, 1 milk, 20 optional calories. ----- PRODIGY(R) interactive personal service 01/13/93 11:05 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/09 7:12 AM TO: ALL FROM: KEVIN WILSON (MHDT47A) SUBJECT: R-MM WW 4 JIM INNESS ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: BLACK-EYED PEA-CORN SALAD Categories: Ww, Low-cal, Salads, Vegetables Servings: 4 -------------------JOYCE BURTON, PDPP83A------------------- 2 ts Sesame oil 2 ts Peanut oil 1 c Scallions; chopped, cut into 1" pieces 1 tb Fresh ginger; chopped 2 tb Orange juice 1 tb Rice wine vinegar 2 ts Low-sodium soy sauce 1/2 ts Granulated sugar 1/8 ts Oriental chili paste; (available at Asian markets) 1 c Cooked corn; drained 1 Medium red bell pepper;diced 1 Medium yellow bell pepper; Diced 1 c Chicory; coarsely chopped 8 oz Cooked blk-eyed peas;drained 1. In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook, stirring frequently, 2 minutes. Remove from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside. 2. In large bowl, combine corn, peppers, chicory and black-eyed peas. Add dressing; toss to mix well. Cover and refrigerate until ready to serve. Each serving provides: 1 FA, 1 P, 2 V, 1/2 B, 5 C. Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol. Source: Weight Watchers Magazine, August, 1992. Formtted by Joyce Burton ... PDPP83A. ----- PRODIGY(R) interactive personal service 01/13/93 11:06 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 8:38 PM TO: J BECKER (JSHM81B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: RR-GENERAL TSO'S CHK But of course...here is one I have on a floppy and I will try and remember to get the rest...unless Michael or Elayne gets here before I come back in the morning... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: GENERAL TSO'S CHICKEN Categories: Poultry, Chinese, Hom Servings: 4 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 tb Chopped fresh orange peel OR 2 ts - dried citrus peel -(soaked & coarsely chopped) 1/2 ts Roasted Sichuan peppercorns * (finely ground), optional 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. PRODIGY(R) interactive personal service 01/13/93 11:06 AM KEN HOM PRODIGY GUEST CHEFS COOKBOOK ----- Enjoy!!! * Elaine/FRAMINGHAM * 01/12/93 08:30 pm PRODIGY(R) interactive personal service 01/13/93 11:07 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/13 10:41 AM TO: JOYCE BURTON (PDPP83A) FROM: NORMA WRENN (NPXR56B) SUBJECT: RR-SUN-DRIED TOMS ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: OVEN-DRIED TOMATOES Categories: Vegetables, Misc, Kump Servings: 1 Olive oil Salt and pepper Tomatoes, preferably plum Fresh herbs (optional): -Thyme, rosemary, oregano, -=OR=- garlic PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- 01/13 09:30 am Norma - Abilene TX PRODIGY(R) interactive personal service 01/13/93 11:08 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/13 10:41 AM TO: JOYCE BURTON (PDPP83A) FROM: NORMA WRENN (NPXR56B) SUBJECT: RR-SUN-DRIED TOMS ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: OVEN-DRIED TOMATOES Categories: Vegetables, Misc, Kump Servings: 1 Olive oil Salt and pepper Tomatoes, preferably plum Fresh herbs (optional): -Thyme, rosemary, oregano, -=OR=- garlic PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, rosemary, oregano or garlic, alone or in combination). Roast for 45 minutes to a hour. The tomatoes should be shrivelled and dehydrated without burning. The flavor will get more intense and rich the longer the tomatoes are left in the oven. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- 01/13 09:30 am Norma - Abilene TX PRODIGY(R) interactive personal service 01/13/93 11:12 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/07 2:09 PM TO: ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: S: BEST R OF 1992 This recipe takes first place in my book as the BEST of 93!! Thanks Judy!! ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: ITALIAN CHICKEN DINNER Categories: Crockpot, Poultry, Ethnic Servings: 6 -Judy Garnett PJXG05A 1 Sm Cabbage; cut in wedges 1 c Mushrooms; canned 2 tb Tapioca; quick cooking 1 Chicken; broiler or fryer - And frozen 1 Jars Meatless spaghetti sauc Parmesan cheese; grated In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicken breasts. ----- Gaye//happy to be home in WA State// 01/07 10:58 am PRODIGY(R) interactive personal service 01/13/93 11:14 AM FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/10 4:34 PM TO: ALL FROM: NORMA WRENN (NPXR56B) SUBJECT: WAR--NEUTRAL ZONE Being of peace-loving nature I really don't want to become involved in this war... just want to stay in the middle of the recipe slinging road. In order to keep fuel to the fire so that I can capture some of these good recipes, I will submit a little ammunition to keep it going. ---------- Recipe via Meal-Master (tm) v7.03 (*P) Title: PICKLED BLACK EYED PEAS Categories: Vegetables, Relishes, Nw, Ugh/good? Servings: 12 --------------------NORMA WRENN NPXR56B------------------- 1 lb Dried black eyed peas 2 c Italian salad dressing 2 c Green pepper; diced 1 1/2 c Onion; diced 1/2 c Jalapeno peppers; finely -minced 2 oz Pimiento; diced; drained 1 tb Garlic; finely chopped -Salt to taste Hot pepper sauce; to taste 1 c Parsley; chopped; optional Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be sutffed in a tomato. Yield: 10-12 servings Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum ----- 01/10 03:25 pm Norma - Abilene TX PRODIGY(R) interactive personal service 01/13/93 11:15 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/11 6:18 PM TO: MOLLIE BIGGS (TXTH35A) FROM: MARGARET HERRICK (FTVF26A) SUBJECT: LOWCAL CRANBERRY SAU Hi, Mollie, I'm from the McDougall subjects where we never eat turkey or other animal products any more or any fats or refined sugar either. The way I make cranberry sauce is to cook it up with apple juice concentrate as a sweetener. For juice, cook the cranberries in fresh apple cider. Makes it sweet enough. For cranberry relish, grind cranberries, 2 red (cored) apples, an orange and 1 cup of raisins together. PRODIGY(R) interactive personal service 01/13/93 11:18 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL Here are some "substitutes for the Banana Muffins Jill, as well as a few others I had handy. Hope some of them sound good to you. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WW Pumpkin Muffins (No Fat) Categories: Ww, Breads Servings: 2 -Kathleen Kincaid NRRN96A 1 c Pumpkin 1 ts Cinnamon 2 Eggs 1 ts Vanilla 6 tb Flour 1 ts Baking powder 4 tb Raisins 1/2 c Carrots; grated 2/3 c Powdered milk 10 pk Sweet & Low 2 ts Pumpkin pie spice Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins. Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables. This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. ----- Dennis Spivey-Golden, CO PRODIGY(R) interactive personal service 01/13/93 11:19 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL Forgot to write down my Subject, so I hope this appears with the rest of my posts for you Jill. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WW Apple Muffins (No Fat) Categories: Ww, Breads Servings: 2 -Kathleen Kincaid NRRN96A 1/2 c Applesauce 1/2 c Apples; diced 1 ts Cinnamon 1/8 ts Cloves 2 Eggs 6 tb Flour 1 ts Baking powder 2/3 c Powdered milk 10 pk Sweet and Low 1 ts Vanilla 1/2 c Carrots; grated Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. ----- Dennis Spivey-Golden, CO PRODIGY(R) interactive personal service 01/13/93 11:19 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WW Carrot Muffins (No Fat) Categories: Ww, Breads Servings: 2 -Kathleen Kincaid NRRN96A 1 1/2 c Carrots; grated 1 ts Cinnamon 1/8 ts Cloves 1 ts Orange peel 2 Eggs 4 tb Raisins 1 ts Vanilla 6 tb Flour 1 ts Baking Powder 2/3 c Powdered milk 1 Amount of brown sugar Twin - to equal 20 tsp. sugar Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat recipe. Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well. ----- Dennis Spivey-Golden, CO PRODIGY(R) interactive personal service 01/13/93 11:19 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WW Apple and Cheddar Corn Muffins Categories: Breads, Low-cal Servings: 12 Cherri Langley RVSN34B 1 2/3 c Flour 1 ts Flour 1 1/2 oz Uncooked yellow corn meal 1 tb Baking powder 3/4 lb Apples;cored,pared,finely chopped..wt before cutting 1/2 c Corn;thawed frozen 2 1/4 oz Cheddar;reduced fat,shredded 1/3 c Sugar 1 ds Cinnamon 1 ds Nutmeg 1/3 c Corn oil 2 ts Corn oil 3 Eggs; lightly beaten 1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat...the mixture will be stiff). 3. Fill baking cups and bake in center of oven for 15 minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal. Cherri Langley said the recipe is from Simply Light Cooking cookbook she obtained at a Weight Watchers meeting. Said cookbook was just great! ----- Dennis Spivey-Golden, CO PRODIGY(R) interactive personal service 01/13/93 11:19 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WW Cinnamon Rolls Categories: Breads, Low-cal Servings: 10 -WRSD61A 10 oz Buttermilk Biscuits, Refrig. -(10 biscuits in "tube") 5 ts Margarine; melted 5 ts Brown sugar; packed, divided 1 ts Cinnamon 1/2 c Raisins; dark 2 tb Raisins; dark 5 ts Powdered sugar; sifted 2 ts Water Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. Source: WW Favorite Recipes (1986). Hard to eat just one!! ----- Dennis Spivey--Golden, CO These are GREAT!!!!! PRODIGY(R) interactive personal service 01/13/93 11:20 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Oatmeal-apple Muffins Categories: Breads Servings: 12 2 oz Egg Beaters 1 c Skim milk 3 ts Polyunsaturated oil 1 c Whole wheat flour 3 ts Baking powder 1 c Uncooked rolled oats 1 c Raisins 1 c Peeled, chopped apples Preheat oven to 425 degrees F. and grease muffin tins. Mix egg whites, milk, and oil in bowl. Add dry ingredients and mix. Fold in raisins and apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20 minutes or until centers seem dry. ----- Dennis Spivey-Golden, CO PRODIGY(R) interactive personal service 01/13/93 11:20 AM FOOD AND WINE CLUB TOPIC: HEALTHY EATING TIME: 01/10 11:27 AM TO: ALL FROM: DENNIS SPIVEY (NGNR19A) SUBJECT: WW MUFFINS FOR JILL ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: WW Apple-orange Spice Muffins Categories: Ww, Breads Servings: 4 3/4 c Flour 1 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Baking soda 1 Dash Salt, nutmeg, & cloves 1/3 c Instant nonfat dry milk powd 2 tb Plus 2 tsp. margarine 1 tb Plus 1 tsp. Fimrly packed 1 Brown sugar 1 Large egg, separated 2 Sm. pared, grated applies 2 tb Raisins 1 tb Plus 1 tsp. frz. concen. Apple juice (no sugar added) 1 Grated orange peel 1 Dash cream of tartar Preheat oven to 375 degrees F. Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH! PRODIGY(R) interactive personal service 01/13/93 11:20 AM EACH SERVING PROVIDES: 1 B, 2 F, 1 FR, 1/4 M, 40 OPTIONAL CALORIES. Per serving: 267 calories; 6 g protein; 9 g fat; 40 g carbohydrate; 177 mg calcium; 343 mg sodium; 70 mg cholesterol. ----- Dennis Spivey-Golden, CO If you need other recipes, just write and I will try and help you out if I can. I have quite a few recipes and new ones appear here and on the Food Software topic all the time. PRODIGY(R) interactive personal service 01/13/93 11:21 AM FOOD AND WINE CLUB TOPIC: HOLIDAY & ENTERTAIN TIME: 01/12 2:08 PM TO: DIANA HABERKAMP (WPFD15A) FROM: BETTY WHITE (TPRT81C) SUBJECT: BLUE PUNCH Hi Diana, I will share with you what we did for blue punch, very simple too. We bought two packages of Kool-Aid, flavor 'Great Bluedini', mixed with 2 cups of sugar and one gallon of bottled water, in the punch bowl. Surround the punch bowl with fresh floral arrangement of your choice. We floated a small plastic duck in the punch bowl and everyone loved it. (we knew it was a boy). Betty in sunny fl. PRODIGY(R) interactive personal service 01/13/93 11:22 AM FOOD AND WINE CLUB TOPIC: HOLIDAY & ENTERTAIN TIME: 01/13 9:34 AM TO: KELLY CALLAHAN (MNST46B) FROM: PATRICIA MOORE (VCHD83C) SUBJECT: CHAMPANGE PUNCH Hi Kelly! I have this recipe for punch that I think you'll love. It was a big hit at my sisters' bridal shower. 2 quarts rainbow sherbert 1-1/2 cups ICE cold water (or ice cubes to keep cold) 1 (12oz) can frozen lemonade concentrate, thawed 2-3 bottles champagne >>>>>>> Scoop sherbert into a large punch bowl. Add water and lemonade concentrate, stir just till combined. Slowly pour champagne down the side of the bowl. Stir gently to mix. For the shower there were a few pregnant people, so I also made a non-alcoholic punch using the same recipe, except with lemon-lime soda(2 liters) instead of champagne. I hope you enjoy it!! ~~~Trish in PA~~~