Antipasto Pull-Apart
4 cups all-purpose flour (4 to 5 cups)
1 tablespoon sugar
2 teaspoons salt
1/4 cup olive oil
OR
1/4 cup (1/2 stick) margarine or butter — melted
2 packages regular or quick-acting active dry yeast
2 1/4 cups very warm water (120ş to 130ş)
3/4 cup finely chopped salami (about 4 ounces)
2 cloves garlic — finely chopped
1 3/4 cups whole wheat flour
1/4 cup grated Romano or Parmesan cheese
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
1 egg white
1 tablespoon cold water
Mix 3 cups of the all-purpose flour, the sugar, salt, oil and yeast in
large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl
frequently. Beat on medium speed 1 minute, scraping bowl frequently.
Divide dough between 2 medium or large bowls.
Stir salami, garlic and whole wheat flour into dough in 1 bowl. If
necessary, stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 10 minutes or until smooth and elastic. Place in greased bowl;
turn greased side up. Cover and let rise in warm place 40 to 60 minutes or
until double. (Dough is ready if indentation remains when touched.)
Stir cheese and basil into dough in other bowl. Stir in enough remaining
all-purpose flour to make dough easy to handle. Turn dough onto lightly
floured surface; gently roll in flour to coat. Knead about 10 minutes or
until smooth and elastic. Place in greased bowl; turn greased side up.
Cover and let rise in warm place 30 to 50 minutes or until double.
Grease large cookie sheet. Punch down whole wheat dough and let rest 5
minutes. Punch down white dough and let rest 5 minutes. Gently pat each
dough into 7 1/2-inch square. Cut each square into twenty-five 1 1/2-inch
squares. Randomly arrange white and whole wheat squares on cookie sheet in
2 round mounds, about 6 inches across. Cover and let rise in warm place 35
to 50 minutes or until double. Beat egg white and cold water; brush over
loaves.
Heat oven to 375ş. Bake 35 to 40 minutes or until loaves are golden brown
and sound hollow when tapped. Remove from cookie sheet. Cool on wire rack.
Pull apart to serve.
2 loaves (about 16 slices each)
Yield:
“2 Loaves”
Per serving: 115 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g Protein; 17g Carbohydrate; 5mg Cholesterol; 206mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Vegetable Tray with Tangy Yogurt Dip
1 cup plain fat-free yogurt
2 tablespoons chili sauce
1 teaspoon prepared horseradish
Assorted Fresh Vegetables (below)
ASSORTED FRESH VEGETABLES
Bell pepper strips
Broccoli flowerets
Carrot slices or sticks or baby-cut
carrots*
Cauliflowerets
Celery sticks
Cherry tomatoes
Cucumber slices
Jicama sticks
Snow (Chinese) pea pods or snap pea pods**
Zucchini sticks
Mix the yogurt, chili sauce and horseradish in a medium bowl. Cover and
refrigerate at least 1 hour to blend flavors.
Arrange at least 4 or 5 different raw Assorted Fresh Vegetables on the
serving plate. Serve with the dip.
Cut carrots diagonally to make large slices that are easy to dip.
Snap off the stem end of pea pod, and pull the string across the pea to
remove it.
Yield:
“1 cup”
Refrigerate:
“1:00″
Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: serving plate
*Cut carrots diagonally to make large slices that are easy to
dip.
**Snap off the stem end of pea pod, and pull the string across the
pea pod to remove it.
Tips
Taste the dip before serving it, and add another teaspoon of
horseradish if you want a stronger flavor.
You can purchase whole baby-cut carrots, broccoli flowerets and
cauliflowerets cleaned and ready to eat in the produce section of
the supermarket.
Spinach Dip in Bread Bowl
2 (10 ounce) packages frozen chopped spinach — thawed
1 (8 ounce) can sliced water chestnuts
9 medium green onions with tops
1 clove garlic
1 cup sour cream
1 cup plain yogurt
2 teaspoons chopped fresh tarragon
OR
1/2 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1 pound unsliced round bread loaf
Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry. Place in a large bowl.
Drain the water chestnuts in a strainer. Chop them into small pieces, and
add to the bowl.
Peel and chop the green onions. You will need about 1 cup. Add the onions
to the bowl. Peel and crush the garlic, and add to the bowl.
Add the sour cream, yogurt, tarragon, salt, mustard and pepper to the
bowl. Mix all ingredients thoroughly. Cover and refrigerate at least 1
hour to blend flavors.
Just before serving, cut a 1- to 2-inch slice from the top of the loaf of
bread. Hollow out the loaf by cutting along the edge with a serrated
knife, leaving about a 1-inch shell, and pulling out large chunks of
bread. Cut or tear the top slice and the hollowed-out bread into bite-size
pieces.
Fill the bread loaf with the spinach dip, and place on the serving plate.
Arrange the bread pieces around the loaf to use for dipping.
Yield:
“4 1/2 cups”
Refrigerate:
“1:00″
Per serving: 30 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 4g Carbohydrate; 2mg Cholesterol; 63mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: serving plate
Lighter Spinach Dip: For 0 grams of fat and 25 calories per
serving, substitute 1/2 cup reduced-fat sour cream for the 1 cup
sour cream and 1 1/2 cups plain fat-free yogurt for the 1 cup
yogurt.
Tips
A loaf of rye bread looks nice filled with the Spinach Dip, but
white, whole wheat and multigrain breads also taste delicious with
this snack.
Place the frozen spinach in the refrigerator the day before you
need it so it can thaw, or thaw it in the microwave.
Roasted Garlic
1 garlic bulb (1 to 4 bulbs)
2 teaspoons olive or vegetable oil for each garlic
bulb
Salt and pepper to taste
Sliced French bread, if desired
Heat the oven to 350ş.
Carefully peel the paperlike skin from around each bulb of garlic, leaving
just enough to hold the cloves together. Cut a 1/4- to 1/2-inch slice from
the top of each bulb to expose the cloves. Place bulb, cut side up, on a
12-inch square of aluminum foil.
Drizzle 2 teaspoons oil over each bulb. Sprinkle with salt and pepper.
Wrap foil securely around the bulb. Place in the baking pan or pie plate.
Bake 45 to 50 minutes or until garlic is tender when pierced with a
toothpick or fork. Cool slightly. To serve, gently squeeze one end of each
clove to release the roasted garlic. Spread on slices of bread.
Makes 2 to 8 servings
Bake:
“0:50″
Per serving: 70 Calories (kcal); 5g Total Fat; (56% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: aluminum foil; baking pan or pie plate
Tip
Garlic bulbs, sometimes called “heads” of garlic, are made up of
as many as fifteen sections called “cloves,” each of which is
covered with a thin skin. You can find garlic bulbs in the produce
section of the supermarket.
Quesadillas
1 small tomato
3 medium green onions with tops
6 flour tortillas (8 to 10 inches in
diameter)
2 cups shredded Colby or Cheddar cheese (8
ounces)
2 tablespoons chopped green chilies (from a 4-ounce can)
Chopped fresh cilantro or parsley, if
desired
Heat the oven to 350ş.
Cut tomato in half; place cut side down on cutting board, and chop into
small pieces. Peel and chop the green onions.
Place the tortillas on a clean counter or on waxed paper. Sprinkle 1/3 cup
of the cheese evenly over half of each tortilla. Top cheese with tomato,
onions, chilies and cilantro, dividing ingredients so each tortilla has an
equal amount.
Fold tortillas over filling, and place on the ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted. Cut each quesadillas
into wedges or strips, beginning cuts from the center of the folded side.
____________________
Description:
“Quesadillas can be served as an appetizer or as a main dish. Add
shredded cooked beef or chicken or refried beans to the filling for a
heartier main dish.”
Bake:
“0:05″
Per serving: 264 Calories (kcal); 15g Total Fat; (50% calories from fat); 13g Protein; 20g Carbohydrate; 40mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: cookie sheet or large shallow baking pan
(about 15 × 10 inches)
Lighter Quesadillas: For 10 grams of fat and 245 calories per
serving, use reduced-fat cheese and reduced-fat tortillas.
Tips
If not all the tortillas will fit on your cookie sheet, bake just
some of them at a time. Bake more as you need them, so they’ll
always be hot.
Mexican Snack Platter
1 (15 ounce) can refried beans
2 tablespoons salsa, chili sauce or ketchup
1 1/2 cups sour cream
1 cup purchased guacamole
1 cup shredded Cheddar cheese (4 ounces)
2 medium green onions with tops
Tortilla chips, if desired
Mix the refried beans and salsa in a small bowl. Spread in a thin layer
over the serving plate.
Spread the sour cream over the beans, leaving about a 1-inch border of
beans around the edge. Spread the guacamole over the sour cream, leaving a
border of sour cream showing.
Sprinkle the cheese over the guacamole. Peel and chop the green onions;
sprinkle over the cheese. Cover with plastic wrap and refrigerate until
serving time.
Serve the dip with tortilla chips for dipping.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 126 Calories (kcal); 9g Total Fat; (64% calories from fat); 4g Protein; 7g Carbohydrate; 17mg Cholesterol; 188mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 12- or 13-inch round serving plate or pizza
pan
Tips
Purchase guacamole in the dairy section of the supermarket. It may
be called “avocado dip” instead of “guacamole.”
For a hotter flavor, use a flavored shredded cheese, such as pizza
or nacho, instead of plain Cheddar.
Cream Cheese Fiesta Spread
1 (8 ounce) package cream cheese
1/4 cup salsa
1/4 cup apricot preserves or orange marmalade
1 tablespoon chopped fresh cilantro or parsley
1 tablespoon finely shredded Cheddar cheese
OR
1 tablespoon finely shredded Monterey Jack cheese
1 tablespoon chopped ripe olives
Assorted crackers, if desired
Place block of cream cheese on the plate, and let stand at room
temperature about 30 minutes to soften it slightly before serving. Or to
soften in the microwave, remove foil wrapper and place cream cheese on
microwavable plate; microwave on medium (50%) 1/2 to 1 minute.
Mix the salsa and preserves, and spread over cream cheese. Sprinkle with
the cilantro, cheese and olives. Serve with crackers.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 130 Calories (kcal); 10g Total Fat; (69% calories from fat); 3g Protein; 8g Carbohydrate; 32mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: serving plate or dinner plate
Crunchy Cream Cheese-Raspberry Spread: Omit salsa, preserves,
cilantro, cheese and olives. Spread 1/3 cup raspberry spreadable
fruit over the cream cheese. Sprinkle with 2 tablespoons each of
finely chopped toasted almonds, miniature semisweet chocolate
chips and flaked coconut.
Curried Cream Cheese-Chutney Spread: Omit salsa, preserves,
cilantro, cheese and olives. Spread 1/3 cup chopped chutney over
the cream cheese. Sprinkle generously with curry powder. Sprinkle
with 1 tablespoon each of chopped peanuts, chopped green onions,
raisins and chopped cooked egg yolk.
Lighter Cream Cheese Fiesta Spread: For 1 gram of fat and 55
calories per serving, use fat-free cream cheese.
Tips
If the preserves or marmalade contain large pieces of fruit, snip
them into smaller pieces with a kitchen scissors.
A wide selection of salsas is available in the supermarket,
including fresh salsa in the refrigerated section. Some are mild,
some quite spicy. Choose the one you prefer.
Plum Honey Tea Bread
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1/2 cup honey
2 tablespoons vegetable oil
1 egg — beaten
3 plums — pitted and chopped
1/2 cup chopped walnuts
Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg in
large bowl; mix well. Combine buttermilk, honey, oil and egg in small
bowl; mix until blended. Stir buttermilk mixture into flour mixture until
just moistened. Fold in plums and walnuts. Pour into greased 9 × 5 ×
3-inch loaf pan. Bake at 325şF 50 to 55 minutes or until wooden pick
inserted near center comes out clean. During baking, cover top with foil
after 25 minutes to prevent overbrowning.
Muffin Variation: Prepare batter as directed above. Fill 12 greased muffin
cups 3/4 full. Bake at 325şF about 20 minutes or until wooden pick
inserted near centers comes out clean.
Yield:
“1 loaf”
Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 5g Protein; 31g Carbohydrate; 16mg Cholesterol; 256mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Hot Cross Batter Buns
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 package Fleischmann’s® Active Dry or Rapid Rise
Yeast
1/2 cup dairy sour cream
1/3 cup water
3 tablespoons butter or margarine
2 eggs — at room temperature
1 cup chopped dates — snipped
Confectioners’ sugar frosting
In large bowl, combine 1 cup flour, sugar, cinnamon, salt, nutmeg and
undissolved yeast.
Heat sour cream, water and butter until hot to touch (125ş to 130şF.)
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;
beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir
in remaining flour and dates; mix until well blended.
Spoon evenly into 12 greased 2 1/2-inch muffin pans. Let rise over shallow
pan filled with boiling water for 20 minutes.
Bake at 375şF for 15 minutes or until done. Remove buns from muffin cups;
cool on wire rack. Drizzle frosting on top of buns to make small crosses.
Yield:
“12 buns”
Per serving: 192 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 32g Carbohydrate; 43mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : VARIATIONS:
Southern—Add 1 tablespoon orange peel to dry ingredients. Stir 1/2
cup chopped pecans into batter along with dates. Top with orange
frosting (replace liquid in frosting with 1 to 2 tablespoons
orange juice.)
Whole Wheat—Replace 1/2 cup all-purpose flour with whole wheat
flour. Add 1/2 teaspoon ground cloves to dry ingredients. Stir 1/2
cup chopped walnuts into batter along with dates. Top with plain
frosting.
Holiday Date Bread
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
1 cup wheat germ
1/4 cup sugar
2 packages Fleischmann’s® Active Dry Yeast — * see note
2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 8-ounce packages chopped or pitted dates — snipped
2 eggs — at room temperature
1 cup orange juice
2 teaspoons cinnamon
1 egg white
lightly beaten with
1 tablespoon water
Cooking spray
Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar,
yeast and salt.
Heat milk, water, butter and 1/2 cup dates to 125ş to 130şF. Add to dry
ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs
and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth,
about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top
of dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 1 hour.
Make Filling: In saucepan, combine remaining dates, orange juice and
cinnamon. Cook and stir over medium heat until thickened, about 10
minutes. Remove from heat; stir in remaining wheat germ. Cool.
Shape Dough: Punch dough down. Shape as desired (directions follow). Spray
shaped dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 30 to 60 minutes.
Bake: Brush with egg white mixture. Bake at 375şF (45 – 50 minutes for
Twin Loaves/ 12 – 15 minutes for Breakfast Twists / 25 minutes for
Cornucopia, or until done). If needed, cover with foil during last 5 to 10
minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Makes 2 loaves, 32 twists or 2 cornucopias.
____________________
ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 × 9-inches. Spread each
with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch
seam and ends to seal. Place two loaves, side by side, seam sides down, in
9 × 5 × 3-inch loaf pan coated with cooking spray. Repeat with remaining
dough and filling. If desired, sprinkle with additional wheat germ before
baking.
Breakfast Twists
Divide dough into 4 equal pieces. Roll one piece to 8 × 20-inches. Spread
1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold
over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough
to enclose filling. Starting from folded side, cut into 8 strips. Twist
each strip at middle and place on baking sheet coated with cooking spray.
Gently flatten ends of strips to show filling. Repeat with reserved dough
and filling. To serve, top with sifted confectioners’ sugar, if desired.
Cornucopia
Divide dough into 2 equal pieces. Set aside one dough piece and half of
filling for second cornucopia. Divide remaining dough into 4 pieces. Roll
one piece to 3 × 10-inches. Spread 1/4 filling in 1-inch strip down center
of dough. Pull up edges and pinch seams and ends to enclose filling. Place
on baking sheet coated with cooking spray. Fold up 4-inches of end to make
“J” shape. Roll remaining three pieces of dough to 3 × 20-inches. Spread
1/4 filling in 1-inch strip down center of each piece. Pull up edges and
pinch seam and ends to seal. Coil end of one rope on baking sheet above
top of “J” to make end of basket; then wrap over and under end of “J.”
Continue wrapping remaining ropes around “J,” making each turn slightly
looser to enlarge basket. Repeat with reserved dough and filling. To
serve, garnish with dried fruits and nuts, if desired.
Yield:
“1 loaf”
Per serving: 507 Calories (kcal); 11g Total Fat; (18% calories from fat); 13g Protein; 93g Carbohydrate; 55mg Cholesterol; 462mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising by
covering kneaded dough and letting rest on floured surface 10
minutes. Proceed with recipe.
Fruit ‘n Nut Wreath
3/4 cup warm water (105ş to 115şF)
1 package Fleischmann’s® Active Dry Yeast
1/4 cup butter or margarine — softened
1/4 cup sugar
1 teaspoon salt
1 egg
3 cups all-purpose flour (3 to 3 1/2 cups)
DATE NUT FILLING
1 8-ounce package chopped dates
1/2 cup 100% bran cereal
1/2 cup chopped walnuts
2 tablespoons packed brown sugar
2 tablespoons butter — melted
1 teaspoon ground cinnamon
Confectioners’ Sugar Frosting (recipe
follows) — optional
CONFECTIONERS’ SUGAR FROSTING
1 cup confectioners’ sugar
4 teaspoons milk (4 to 5 teaspoons)
1/2 teaspoon vanilla extract
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in butter, sugar, salt, egg and enough flour to make soft dough.
Knead on floured surface until smooth, about 8 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place until doubled,
about 1 to 1 1/2 hours.
Prepare Date-Nut Filling: Combine 1 package chopped dates, whole bran
cereal, chopped walnuts, packed brown sugar, butter, melted and ground
cinnamon.
Punch dough down. On floured surface, roll dough to 20- × 12-inches; cut
into three 20- × 4-inch strips. Sprinkle 1/3 date filling along center of
each strip. Pinch seams and ends to seal. Roll and stretch ropes to 24
inches. Place ropes, side by side, with seam sides down; braid. Form into
wreath; pinch ends to seal. Transfer to greased baking sheet. Cover; let
rise in warm place until doubled, about 1 hour.
Bake at 375şF for 30 minutes or until done. Remove from sheet; cool on
wire rack. Frost.
____________________
Confectioners’ Sugar Frosting: Combine 1 cup confectioners’ sugar, 4 to 5
teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.
Yield:
“1 wreath”
Per serving: 246 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 43g Carbohydrate; 24mg Cholesterol; 198mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates
Family Star Ring
5 cups all-purpose flour (5 to 5 1/2 cups)
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
1/2 cup sugar
4 teaspoons lemon peel
3/4 teaspoon salt
1 cup lowfat milk
1/2 cup water
1/2 cup margarine
2 eggs — at room temperature
OR (for low-cholesterol baking substitute)
3 egg whites
Cooking spray
DATE-NUT FILLING
1 package chopped dates or pitted dates — snipped
1/2 cup water
1 teaspoon ground cinnamon
OR
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans — toasted
Confectioners’ sugar icing — optional
In large bowl mix 2 cups flour, undissolved yeast, sugar, lemon peel and
salt.
Heat milk, water and margarine until hot to touch (125ş to 130şF).
Gradually add to dry ingredients; beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat
at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in
enough additional flour to make stiff dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in bowl coated with cooking spray; spray top of dough with
cooking spray. Cover; let rise in warm, draft-free place until doubled in
size, about 45 minutes.*
Prepare Date-Nut Filling: Combine (8-ounce) package chopped dates
(snipped) and water in saucepan over medium heat. Simmer 5 minutes,
stirring occasionally, until very thick. Stir in ground cinnamon or
pumpkin pie spice and chopped, toasted pecans.
Punch dough down. On lightly floured surface, roll dough to 18 × 15-inch
rectangle. Spread filling evenly on dough, leaving 1/2-inch border at long
edges. Roll up from long side as for jelly roll; pinch seam to seal. Join
ends to form ring; pinch to seal. Place in 10-inch tube pan coated with
cooking spray. Spray top of dough with cooking spray. Cover; let rise in
warm, draft-free place until almost doubled in size, about 35 to 45
minutes.
To make star: With sharp knife, make 8 V-shaped cuts in top of ring. Make
each “V” 1/2-inch deep, 1-inch at wide end and 2-inches long with points
extending to outer edge of ring.
Bake at 350şF for 55 to 60 minutes, until done. Cover with foil after 35
minutes. Remove from pan; cool on wire rack. Frost with icing, if desired.
Yield:
“1 ring”
Per serving: 290 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 46g Carbohydrate; 24mg Cholesterol; 183mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time, use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rise; cover
kneaded dough and let rest on board 10 minutes. Proceed with
recipe.
Double Seed Bread Sticks
1/2 cup warm water (105ş to 115şF)
1 package Fleischmann’s® Active Dry Yeast
1/2 cup evaporated milk
1/4 cup olive oil — at room temperature
1/4 cup poppy seeds
1/4 cup sesame seeds
1 teaspoon salt
3 cups all-purpose flour (3 to 3 1/2 cups)
1 egg white — lightly beaten
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in, milk, olive oil, poppy seed, salt and enough flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 20 minutes.
On lightly floured surface, roll dough to 12- × 16-inches; cut into 16
(1-inch) strips. If desired, twist each strip 4 to 5 times. Place strips
on greased baking sheets. Brush with egg white; sprinkle with sesame seed.
Cover; let rise in warm, draft-free place for 15 minutes.
Bake at 400şF for 20 minutes or until done. Remove from baking sheets;
cool on wire racks.
Yield:
“16 sticks”
Baking Time:
“0:20″
Per serving: 153 Calories (kcal); 6g Total Fat; (37% calories from fat); 4g Protein; 20g Carbohydrate; 2mg Cholesterol; 147mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Date-Nut Rolls
1 8-ounce package chopped dates
1/2 cup water
2 tablespoons lemon juice
2 teaspoons grated lemon rind
1 cup chopped walnuts
1 cup milk
1 cup butter or margarine
6 cups all-purpose flour
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
4 eggs
2 teaspoons vanilla extract
3 teaspoons baking powder
3 tablespoons sugar
Preheat oven to 350şF. Combine first four ingredients in a medium saucepan
over medium high heat; cook and stir until thickened, about 3 to 5
minutes. Stir in nuts; cool.
Combine 1 1/2 cups flour and yeast in large bowl of mixer. Heat milk and
butter until warm (125ş to 130şF). Add milk mixture to flour mixture; beat
at medium speed 2 minutes. Add eggs, vanilla and 1 cup flour; beat at
medium speed 2 minutes. Stir in baking powder, sugar and enough flour to
make a soft dough.
Divide dough into 6 equal pieces (3 equal pieces for 3 rolls). Roll each
piece to 9-inch square. Spread each with 1/2 cup filling to within
1/2-inch of edges; roll up. Pinch to seal bottom edge. Repeat with other
pieces of dough. Place 3 rolls on greased baking sheet and bake for 25
minutes or until lightly browned. Remove from baking sheet and cool on
wire rack. Repeat with remaining half of dough (if making 6 rolls).
Yield:
“6 rolls”
Per serving: 1063 Calories (kcal); 48g Total Fat; (40% calories from fat); 25g Protein; 137g Carbohydrate; 213mg Cholesterol; 619mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates
Cinnamon Pull-Apart Loaves
Basic Bread — see recipe
1/2 cup sugar
4 teaspoons ground cinnamon
1/4 cup margarine
Cooking spray
Follow directions for mixing and kneading BASIC BREAD. Cover and let rest
10 minutes, as directed.
While dough rests, coat two 7 1/2- × 2 1/2- × 3 1/2-inch loaf pans with
cooking spray. Combine cinnamon and sugar in small bowl and set aside.
Melt margarine in small saucepan over low heat. To shape loaves, divide
dough into 32 equal pieces. Form into smooth balls. Dip each ball in
melted margarine and roll in sugar mixture. Place 16 balls in each pan,
making 2 rows of balls. Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour.
Bake at 375şF for 35 minutes or until done. Cool in pan 10 minutes. Then
turn out onto wire rack to complete cooling.
Yield:
“2 Loaves”
Baking Time:
“0:35″
Per serving: 34 Calories (kcal); 2g Total Fat; (48% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
Chocolate Love Knots
3 1/2 cups all-purpose flour
2/3 cup sugar
2/3 cup unsweetened cocoa
2 packages Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
3/4 cup water
1/2 cup butter or margarine (1 stick) — cut up
1/4 cup milk
2 eggs
1/2 cup chopped pecans or walnuts — toasted
3 ounces white chocolate baking bars — melted
In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast and
salt. Heat water, butter and milk until very warm (120 to 130şF); butter
does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecans
and enough remaining flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10
minutes.
Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch
rope; tie into a loose knot. Place knots on 2 greased large baking sheets.
Cover; let rise in warm, draft-free place until doubled in size, about 40
to 50 minutes.
Beat remaining egg; brush on knots. Bake at 375şF for 12 to 15 minutes or
until done, switching positions of pans halfway through baking. Remove
from pans; cool on wire racks. Drizzle melted chocolate on knots.
Yield:
“24 rolls”
Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 142mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
TERIYAKI SAUCE WINGS
* 3 pounds chicken wings
* 1 onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, crushed
* 1/4 cup dry sherry
Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot. Mix all remaining ingredients together and pour over chicken wings. Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.
Makes about 32 wings.
INSTANT APPETIZER MEATBALLS
I find the following to be a real crowd pleaser: I take about half a bag of those great frozen meatballs from Sam’s Club and dump them into the slow cooker/Crock Pot. Then I take 2 packages of brown gravy, mix them up according to the directions and then pour over the meatballs. Heat on low for 4 hours or so and you have instant appetizers.
CHEESE CAKE MINIATURES
2 lg. pkgs. cream cheese
3/4 c. sugar
24 to 26 vanilla wafers
2 eggs
1 tsp. vanilla
Mix all ingredients together. Pour into cupcake papers that have one vanilla wafer in the bottom of it. Bake at 350 degrees for 15 minutes. When finished top with jelly or jam.
Makes 24 to 26.
CHICKEN WINGS IN TERIYAKI SAUCE
* 3 pounds chicken wings (16 wings)
* 1 large onion, chopped
* 1 cup soy sauce
* 1 cup brown sugar
* 2 teaspoons ground ginger
* 2 cloves garlic, minced
* 1/4 cup dry cooking sherry
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce. Serve from Slow Cooker.
Makes about 32 pieces.
CHICKEN WINGS IN BBQ SAUCE
* 3 pounds chicken wings (16 wings)
* salt and pepper to taste
* 1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown. Transfer chicken to slow cooker/Crock Pot. For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more heat is desired…Tabasco to taste in a small mixing bowl. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours.
Serve directly from slow cooker/Crock Pot.
Makes about 32 appetizers.
Hummus
1 onion, minced
2 cloves garlic, minced
1 tbs. vegetable oil
2 cups cooked chickpeas (garbanzos), drained and rinsed if canned
½ cup fresh lemon juice
1 tbs. reduced-sodium soy sauce
Salt to taste
¼ cup tahini (sesame paste)
½ cup sesame seeds, toasted and ground
1. Sauté the onion and garlic in the oil until the vegetables are solving.
2. Set the mixture aside.
3. In a blender or food processor, puree the chickpeas with the onion and garlic, lemon juice, soy sauce, salt, thin, sand sesame.
4. Serve the hummus with pita, fresh or toasted and/or as a dip with shred vegetables.
Cook’s note: If you have no tahini who can substitute it in a blender with 1 tbs. lemon juice, ½ tbs. water, ¼ cup of finely ground sesame seeds.
Tabouli & Tabbouleh Salad Recipe
Delicious as a salad or appetizer in a traditional Middle Eastern style.
3 cups of finely chopped flat-leaf parsley
1/2 cup of finely chopped fresh mint
4 or 5 finely chopped spring onions (with the green parts)
4 ripe, medium size tomatoes, chopped into small cubes
1 cup of medium burghul (cracked wheat)
1/2 tsp allspice
1/2 cup lemon juice
1/2 jalapeno pepper, de-seeded, chopped fine (optional)
5 TBS good olive oil
Salt and Pepper
Equipment Required:
• Chef’s knife
• Chopping board
• Mixing bowl
• Rinse burghul several times and then soak in cold water for about twenty minutes.
• Chop the tomatoes (small dice).
• Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
• Put the burghul in a sieve to drain.
• Trim the spring onions and chop them into 1/4″ lengths.
• Put the drained burghul and tomato in a large mixing or serving bowl.
• Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning.
If too dry, you can add additional lemon juice.
Toss well.
Cook’s note:
• Tabouli benefits from resting.
• Cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves – scoop some tabouli into a leaf and enjoy!
Serves 4 to 6
Loubya bi Zayt
A Dip.
1kg of fresh green beans trimmed or frozen (fine green beans)
600g ripe tomatoes diced or 2 tins of crushed tomatoes
3 onions chopped
4 cloves of garlic crushed
4 tbs olive oil
2 tbs lemon juice
Salt & pepper
Heat oil in a saucepan, add onions and fry till soft, add garlic and beans.
Keep frying on low heat for 15 minutes, or till the beans started to wilt.
Add the tomatoes, lemon juice, salt and pepper.
Cover and cook on low heat for 45 minutes. Serve cold or warm and eat with pita bread.
Falafel
1 lb chick peas (soaked for 1 day)
1 md onion
1 md potato (peeled)
4 garlic cloves
1 tsp ground coriander
1 tsp cumin
2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
1 tsp flour vegetable oil for frying
2 tsp baking soda
1. Drain chick peas.
2. Run with quarter onion and potato through fine holes of the meat grinder along with the garlic two times.
3. Add all remaining ingredients except baking soda and vegetable oil, and mix well.
4. Run through grinder once more, and mix again.
5. Cover and leave to rest for two to three hours. Heat oil for deep frying.
6. While oil is heating add baking soda to the chick pea mixture.
7. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty.
8. Deep fry, making sure patties are cooked through and are golden brown.
9. Remove from oil with a slotted spoon and drain on paper towels.
Baba Ghanoush
2 pounds eggplant (2 medium or 1 large), whole and unpeeled
¼ cup tahini (sesame paste)
¼ cup fresh lemon juice
1 large clove garlic, crushed
¼ cup finely minced onion, crushed
Salt to taste
Pepper to taste
1 tbs. oil
3 tbs. fresh parsley, minced
1. Prick the eggplant in several places with a fork, place it on a baking sheet, and broil it in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides.
2. Let the eggplant cool.
3. When the eggplant is cool enough to handle, cut it in half, scrape out the fresh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper.
4. Cover the mixture, and refrigerate it.
5. Before serving, sprinkle the spread with oil and minced parsley, and serve it with pita, fresh or toasted or as a dip for fresh vegetables.
BARBEQUED PORK
1/4 cup Soy sauce
2 tablespoons Dry red wine
1 tablespoon Brown sugar
1 tablespoon Honey
2 teaspoons Red food coloring — optional
1/2 teaspoonGround cinnamon
1 Green onion — cut in half
1 Clove of garlic — crushed
2 Whole pork tenderloins — (about 12 oz each)
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350F oven, turning and basting often with reserved marinade, until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices. This is very nice served with green onion curls.
Makes about 8 appetizer size servings
BARBEQUED CHICKEN APPETIZERS
1 largeBoneles Chickenbreast
1 Green Pepper — cut in strips
1 medium Onion — cut in thick strips
1/2 cup Catsup
1 tablespoon Mustard
1 tablespoon Brown Sugar
1 tablespoon Vinegar
1/4 teaspoonGarlic powder
2 dashes Hot Pepper Sauce
1. Cut chickenbreast into 16 chunks and place in a microwave dish.
2. Scatter pepper and onion strips on top of chicken.
3. Combine remaining ingridients in a small bowl and pour over the chicken and vegetables.
4. Cover and microwave on 70 %power for 7 minutes or until chicken is white and tender.
5. Serve with toothpicks.
BARBECUED PORK STRIPS
2 pounds Boneless pork butt
—–MARINADE—–
2 tablespoonsLight soy sauce
2 tablespoonsChinese rice wine — or dry sherry
2 tablespoonsSugar
1 tablespoon Minced garlic
1 tablespoon Brown bean sauce
1 tablespoon Hoisin sauce
1 tablespoon Red bean curd
1 teaspoon5-spice powder
—–BASTING LIQUID—–
3 tablespoonsMalt sugar or honey
3 tablespoonsBoiling water
CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly.
Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices.
Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.
Barbecued Meat Patties
1 1/4 pounds Ground meat
1 Egg
2 tablespoonsFinely chopped onion
1 tablespoon Soy sauce
1 tablespoon Tomato ketchup
2 tablespoonsHalf-half
1 tablespoon Cornstarch
1/2 cup Ketchup
1/4 cup Water and
1 tablespoon Lemon juice.
1tablespoon Brown sugar
1tablespoon Worcestshire sauce and a
1dash Hot pepper sauce.
Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries.