Banana Rice Bread
=== MEDIUM 1 1/2 lb LOAF ===
1 1/2 cups plain soy milk
1 cup mashed banana
2 whole egg
2 1/4 cups brown rice flour
1/2 cup garbanzo bean flour
1/2 cup rice polish
1/4 cup date sugar
4 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
4 1/2 teaspoons active dry yeast
Place all ingredients in your machine in the order recommended by your
machine’s manufacturer. Select the Whole Wheat, Grain, Basic or White
cycle and press start.
This recipe yields 1 loaf.
Per serving: 1682 Calories (kcal); 21g Total Fat; (10% calories from fat); 46g Protein; 333g Carbohydrate; 374mg Cholesterol; 3348mg Sodium
Food Exchanges: 18 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
Walnut Yule Bread
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann’s® Quick-Rise Instant Yeast
1/2 cup sugar — divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine — softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves — for garnish
In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.
Heat half and half, butter and water until hot to touch (125ş to 130şF);
stir into dry mixture. Lightly beat one egg; stir into dough. Stir in
chopped walnuts and enough remaining flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting
with one end of the rope in center of greased baking sheet, coil into
snail shape. Press to seal outside end of coil. Lightly beat remaining egg
and brush on bread. Sprinkle with remaining sugar; garnish with walnut
halves. With scissors, snip dough at 1-inch intervals around the edge
[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes.
Bake in lower third of oven at 375şF for 25 minutes or until done. If
needed, cover with foil to prevent overbrowning. Cool on rack.
Yield:
“1 loaf”
Baking Time:
“0:25″
Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Walnut Yule Bread
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann’s® Quick-Rise Instant Yeast
1/2 cup sugar — divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine — softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves — for garnish
In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.
Heat half and half, butter and water until hot to touch (125ş to 130şF);
stir into dry mixture. Lightly beat one egg; stir into dough. Stir in
chopped walnuts and enough remaining flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting
with one end of the rope in center of greased baking sheet, coil into
snail shape. Press to seal outside end of coil. Lightly beat remaining egg
and brush on bread. Sprinkle with remaining sugar; garnish with walnut
halves. With scissors, snip dough at 1-inch intervals around the edge
[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes.
Bake in lower third of oven at 375şF for 25 minutes or until done. If
needed, cover with foil to prevent overbrowning. Cool on rack.
Yield:
“1 loaf”
Baking Time:
“0:25″
Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Walnut Yule Bread
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 package Fleischmann’s® Quick-Rise Instant Yeast
1/2 cup sugar — divided
2 1/2 teaspoons ground cardamom
1 teaspoon salt
1/2 cup half and half
1/4 cup butter or margarine — softened
1/4 cup water
2 eggs
1 cup finely chopped walnuts
Walnut halves — for garnish
In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.
Heat half and half, butter and water until hot to touch (125ş to 130şF);
stir into dry mixture. Lightly beat one egg; stir into dough. Stir in
chopped walnuts and enough remaining flour to make soft dough.
Knead dough on lightly floured surface until smooth and elastic, about 8
minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Starting
with one end of the rope in center of greased baking sheet, coil into
snail shape. Press to seal outside end of coil. Lightly beat remaining egg
and brush on bread. Sprinkle with remaining sugar; garnish with walnut
halves. With scissors, snip dough at 1-inch intervals around the edge
[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free place
until doubled in size, about 40 minutes.
Bake in lower third of oven at 375şF for 25 minutes or until done. If
needed, cover with foil to prevent overbrowning. Cool on rack.
Yield:
“1 loaf”
Baking Time:
“0:25″
Per serving: 251 Calories (kcal); 12g Total Fat; (41% calories from fat); 7g Protein; 30g Carbohydrate; 45mg Cholesterol; 231mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Dried Fig Jam
28 oz Dried figs (used both
-homemade and commercial) 5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons 1 ts Ground cardamom
1 tb Dark rum
Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ headspace. Seal jars according to manufacturer’s instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.
Country Chutney
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped 1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped — (about 1 cup) 1/2 ts Dried cracked ginger or
1 1″ piece dried whole ginger
1 ts Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar; packed
1 c Dried currants (4 oz.)
– lightly packed 1/2 c Pitted dates (4 oz.)
– finely cut 1/4 c Crystallized ginger; packed
-finely diced (abt. 2 oz.) 1 ts Table salt
1 lg Pinch cayenne
“This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.” Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash. Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain. Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally. Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening. Yield: About 7 cups.