November 1, 2009 at 7:28 pm (all-purpose flour, granulated sugar, oven, salt, sandwich rolls, vegetable oil, yeast)
Makes 18.
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
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1. In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4. Place in a greased bowl turning once to grease the top.
5. Cover and let rise 45 minutes.
6. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7. Shape into an oval.
8. Place 2 inches apart on a greased baking sheets.
9. With scissors cut a 1/4-inch slash across the top of each.
10. Cover and let rise 20 minutes.
11. Bake at 400° for 13-18 minutes until golden brown.
12. Remove to wire racks to cool.
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October 11, 2009 at 5:12 pm (Desserts, all-purpose flour, caramel topping, chocolate wafers, cholesterol-free egg substitute, cream cheese, egg whites, granulated sugar, oven, pecan halves, vanilla, vanilla wafers, vanilla yogurt)
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
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1. Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
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October 11, 2009 at 3:46 pm (Mexican, Salad, avocado, blender, cilantro, coarse kosher salt, granulated sugar, jalapeños, lime juice, no-cook, olive oil, red onion)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 8
1/2 medium red onion, thinly sliced
2 tablespoons plus 1/4 cup freshly squeezed lime juice, from about 3 limes
2 teaspoons sugar
Coarse salt
1 jalapeno chili (seeds and ribs removed for less heat, if desired), chopped
1 cup lightly packed cilantro leaves
1/2 cup olive oil
4 avocados, about 8 ounces each, thinly sliced
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1. In a small bowl, combine onion with 2 tablespoons lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon coarse salt; toss to combine. Let lime-marinated onion sit at room temperature until it softens and brightens in color, about 1 hour (up to 1 day, covered and refrigerated).
2. Make dressing: In a blender, combine remaining 1/4 cup lime juice, jalapeno, cilantro, and remaining 1 1/2 teaspoons sugar; season generously with salt. Blend until smooth. With the motor running, add oil in a steady stream through the feeder opening until incorporated.
3. Just before serving, slice avocados; arrange on a serving plate. Top with onion; drizzle with dressing.
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October 11, 2009 at 3:37 pm (Mexican, Side dish, coarse kosher salt, granulated sugar, lime juice, mayonnaise, no-cook, pepper, radish, white wine vinegar)
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Prep: 20 minutes
Total: 20 minutes
Serves 8
1/3 cup light mayonnaise
3 tablespoons white-wine vinegar
3 tablespoons freshly squeezed lime juice, from about 2 limes
1 tablespoon sugar
Coarse salt and ground pepper
1 small green cabbage, about 2 pounds, halved, cored, and thinly sliced
1 bunch radishes, ends trimmed, halved, and thinly sliced (about 1 1/2 cups)
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In a large bowl, whisk together mayonnaise, vinegar, lime juice, and sugar; season generously with salt and pepper. Add cabbage and radishes; toss to coat. Cover and refrigerate, at least 1 hour and up to 1 day.
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October 9, 2009 at 1:36 pm (Aldi ingredients, all-purpose flour, apples, baking soda, brown sugar, buttermilk, cake, canola oil, cinnamon, eggs, granulated sugar, oven, salt, vanilla, walnuts, whole wheat flour)
Prep Time: 20 min
Total Time: 2 hours 5 min
Makes: 20 servings
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
3 cups finely chopped unpeeled apples (3 medium)
1 cup chopped walnuts
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1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2. In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.
High Altitude (3500-6500 ft): No change.
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September 11, 2009 at 11:28 am (Side dish, cabbage, carrots, cider vinegar, coarse kosher salt, granulated sugar, mayonnaise, no-cook, pepper, scallions)
Prep: 15 minutes
Total: 30 minutes
Serves 6
1/2 cup light mayonnaise
2 tablespoons cider vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 head green cabbage (1 1/2 pounds), cut lengthwise into thirds and thinly sliced crosswise
2 medium carrots, sliced with a julienne peeler or a vegetable peeler
2 medium scallions, minced
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In a medium bowl, combine mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage, carrots, and scallions; mix to combine. Let stand at least 15 minutes at room temperature to soften cabbage, or cover and refrigerate up to 1 day.
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August 28, 2009 at 3:47 pm (Desserts, all-purpose flour, baking powder, baking soda, butter, buttermilk, cooking, cornstarch, granulated sugar, oven, red food coloring, rhubarb, salt)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 4
FOR THE FILLING
1 cup sugar
1 tablespoon cornstarch
2 drops red food coloring, optional
1 1/2 to 2 pounds rhubarb, cut into 1/2-inch-thick slices (about 4 cups)
FOR THE TOPPING
1 cup all-purpose flour
3 tablespoons sugar + more for the top
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
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1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add rhubarb and food coloring; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto rhubarb, using about 1/3 cup dough for each custard cup. Sprinkle dough liberally with sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
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August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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August 21, 2009 at 12:39 pm (7 ingredients or less, Desserts, balsamic vinegar, blender, food processor, freezer, frozen sour cherries, granulated sugar, sour cherries, stovetop)
Makes 1 quart
* 2 pounds fresh or frozen sour cherries, thawed and pitted
* 1 teaspoon balsamic vinegar
* 3 tablespoons sugar
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1. Set a colander over a bowl, and drain cherries, reserving all the liquid.
2. Place cherries in a food processor or in a blender, and puree. Pass the purée through a fine sieve, set over a medium bowl. Using the back of a spoon, press cherries to extract the juice. If any solids remain in juice, pass juice through the sieve again. Discard pulp left in the sieve.
3. Add reserved liquid from step one and vinegar to the strained juice.
4. In a medium saucepan, combine sugar with 2/3 cup water; cook over medium-high heat until sugar has dissolved, about 4 minutes. Remove the pan from heat, and let stand until cool.
5. Add cooled syrup to juice mixture, and stir until combined. Pour this new mixture into a shallow metal pan large enough to hold the liquid; place in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the center; return to the freezer. Stir ice crystals once an hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve, or store in the freezer, covered, up to 2 days.
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