Sensational Buckwheat-Wheat Bake

-- (Whole Brown) 1/2 c AM Cracked Wheat

1/2 c Diced red onion

1/3 c Diced celery

1/4 c Diced bell pepper

1/4 c Safflower oil

1 c Sliced mushrooms

1 c Diced tomatoes

1/3 c Slivered almonds

-OR- sunflower seeds 1 ts Sea salt (optional)

1/4 ts Onion powder

1/4 ts Garlic powder

1/2 ts Chili powder

1/2 ts Poultry seasoning

1/2 ts Dried rosemary

Combine the buckwheat groats and cracked wheat in a bowl and set aside. Saute the onion, celery and green pepper in the oil until light brown, seasoning with the onion and garlic powder. Add the mushrooms and brown. Stir in the tomatoes and stir for 2 minutes. Add the buckwheat mixture and mix well. Add the remaining ingredients and mix well. Put into a lightly oiled baking dish and bake for 30 minutes in a preheated 350 F. oven. Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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"Blueberry-Cheese Coffee Cake"

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1 1/2 c Sugar, divided 2/3 c Butter or margarine; divided 2 Eggs 2 1/2 c All-purpose flour; divided 1 tb Baking powder 1 ts Salt 1 c Low-fat milk 1 8 oz package cream cheese; s 2 ts Lemon peel; divided 2 c Blueberries, frozen or fresh Recipe by: Collection by Sandal English: In a large bowl, cream together 1 1/4 cups sugar and 1/2 cup of the butter. Add eggs. In a separate bowl, combine 2 1/4 cups flour, the baking powder and salt. Add to creamed mixture, alternating with milk; mix well after each addition. Beat in the cream cheese, mixing well. Stir in 1 teaspoon lemon peel. Toss blueberries with 2 tablespoons flour and gently fold into the batter. Pour into a greased 9-by-13-by-2-inch pan. Combine the remaining sugar, butter, flour and lemon peel and sprinkle over the batter. Bake at 350 degrees for 45 to 50 minutes. -------

Basic Muffin Recipe

2 c Whole-wheat flour 2 ts Baking powder 1/4 c Honey 2 c Water; or nut milk 2 tb Applesauce 1/2 ts Vanilla Preparation Time: 0:45 Combine dry ingredients. Combine wet ingredients. Fold dry and wet ingredients together, until just moistened. Spoon into lightly oiled or non-stick muffin tins. Bake at 350 degrees for 30 minutes. ---------

Classic Italian Bread

1 3/4 cups warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
2 teaspoons salt
5 cups all-purpose flour (5 to 5 1/2 cups)
Additional flour, optional

1. Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough.

2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

3. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 12-inch circle. Roll up each circle to make loaf. Pinch seams and ends to seal; taper ends by gently rolling back and forth. Place loaves, seam sides down, on large, greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

4. Lightly dust loaves with additional flour, if desired. With sharp knife, make three or four diagonal slashes (1/4-inch deep) across top of each loaf. Bake at 400ºF for 25 minutes or until done. Remove from sheet; cool on wire rack.

Source: Fleischmann's Yeast

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Marble cheesecake recipe

Here is a great recipe for marble cheesecake, which I LOVE.

Swirls, swirls, delicious swirls of chocolate and cheese makes a beautiful desert and a tasty one too.



Crust



1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons margarine, melted



Filling



3 8-oz. pkgs. cream cheese, softened

¾ cup sugar

1 teaspoon vanilla

3 eggs

1 1-oz square unsweetened chocolate, melted



Directions



Preheat oven to 350 degrees.



Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.



Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter.



Spoon plain and chocolate batters alternately over crust; cut through batters with knife several times for marble effect. Bake at s450 degrees for 10 minutes. Reduce oven temperature to 250 degrees; continue baking for 30 minutes.



Loosen cake from rim of pan; cool before removing rim of pan. Chill.








About the author:


© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html

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©2005 - All Rights Reserved
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Rum raisin cheesecake

If you like rum raisin ice cream, you’ll enjoy the flavor of rum raisin in this unique cheesecake.



Crust



1 cup old fashioned or quick cooking oats, uncooked

¼ cup chopped nuts

3 tablespoons margarine, melted

3 tablespoons packed brown sugar



Filling



2 8-oz. pkgs. cream cheese, softened

1/3 cup granulated sugar

¼ cup flour

2 eggs

½ cup sour cream

3 tablespoons rum

2 tablespoons margarine

1/3 cup packed brown sugar

1/3 cup raisins

¼ cup chopped nuts

2 tablespoons old fashioned or quick cooking oats, uncooked



Directions



Preheat oven to 350 degrees.



Combine oats, nuts, margarine and brown sugar; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 15 minutes.



Combine cream cheese, granulated sugar and 2 tablespoons flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust.



Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees for 50 minutes.



Loosen cake from rim of pan; cool before removing rim of pan.








About the author:


© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
http://www.best-brownie-recipes.com/Cheesecake_besteasyrecipe.html

Baking and regulating the temperature

BAKING THE MIXTURE

Regulate the oven

--When the ingredients have been properly combined, the mixture is ready to be baked. With the exception of waffles and griddle cakes, the baking of which is explained in connection with the recipes, all hot breads are baked in the oven; therefore, while the mixture is being prepared, the oven should be properly regulated in order that the temperature will be just right when it is
time to start the baking. Particular thought should be given to this matter, for if no attention is paid to the oven until the mixture is ready to be baked, it will be necessary to allow the mixture to stand until the heat of the oven can be regulated or to put it into the oven and run the risk of spoiling the food.

To prevent either of these conditions and to insure success, the fuel, no matter what kind is used, should be lighted before mixing is begun, so that the oven may be heating while the mixture is being prepared, unless, as is sometimes the case, there are steps in the preparation of the mixture that consume considerable time. For instance, looking over raisins and cleaning them or cracking nuts and picking the meats out of the shells should be done before the rest of the ingredients are prepared or the oven is regulated.
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Combining the ingredients

COMBINING THE INGREDIENTS.

--The manner in which a batter or a dough is mixed is very important, for much of the success of the finished product depends on the order in which the various steps are accomplished. Two general methods of combining the ingredients for such mixtures have been devised and either of them may be followed, because they produce equally good results.

In one of these methods, the fat is worked into the dry ingredients and the liquid then added. As eggs are usually considered a liquid ingredient, they are beaten and added to the rest of the liquid before it is mixed with the dry ingredients. However, if eggs are to be used for leavening, only the yolks are added with the liquid ingredients, the whites being beaten separately and folded in last.

The other method is used only when the mixtures are to contain a small quantity of fat. In this
method, all the liquid ingredients, including the eggs, are first mixed together. Then the dry ingredients are combined and sifted into the liquid. The fat is melted last and beaten into the dough mixture. If the mixture to be handled is a stiff one, the fat should be put in cold, for adding melted fat makes the dough soft and sticky and therefore difficult to handle.
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Preparation of Ingredients

PRELIMINARY PREPARATION OF INGREDIENTS.

--Before the mixing of the ingredients that are to be used in the batters and doughs of hot breads is begun, all that are needed for the recipe selected should be collected and properly measured. Always sift the flour that is to be used for this purpose. This is a rule that never varies with regard to flour to be used for any dough mixture or as a thickening agent.

Then, to prevent the flour from packing too solidly, measure it by dipping it into the
cup with a spoon. To obtain the proper amount, heap the cup and then level it with the edge of a knife. Measure with a spoon whatever dry leavening agent is called for, and be sure that it does not contain any lumps. If salt, sugar, and spices are to be used, measure them carefully. Mix the leavening agent, the salt, the sugar, and the other dry ingredients with the flour by sifting them together once or twice.

Measure the butter or other fat by packing it in the spoon and then leveling it with a knife. Be particular in measuring the liquid, using neither more nor less than is called for. Regarding this ingredient, it should always be remembered that when a cupful is required, a half-pint cup full to the brim is meant and that any fraction of a cupful should be measured with the same exactness.
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The knowledge of general porportions

APPLYING KNOWLEDGE OF GENERAL PROPORTIONS.

While the general proportions just mentioned remain the same in the majority of cases, they vary somewhat when ingredients other than liquid and flour are added. Shortening and eggs in particular change the quantity of liquid required, less liquid being necessary when these ingredients are used. To get the best results from a new recipe, it is always advisable upon reading the recipe to notice the proportions that are given and then to try to judge whether they bear a close enough resemblance to the general proportions to make a successful dish.

For instance, if a griddle-cake recipe calls for 3 cupfuls of flour and 1 cupful of liquid, the cook who understands what the general proportions for such a batter ought to be would know immediately that the recipe calls for too much flour. Likewise, the cook would know that a recipe for baking-powder biscuits that calls for 2 cupfuls of flour and 1 cupful of liquid would make a dough that would be too soft to handle.

Besides enabling a cook to judge a recipe, a knowledge of the correct proportions for things of this kind makes it possible for them to combine the ingredients for a certain recipe without resorting to a cook book, or, in other words, to originate a recipe. Because of the importance of such an understanding, attention should always be given to details that will assist in obtaining a thorough
knowledge of this matter.
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The different types of dough

THE MIXTURE

VARIETIES OF MIXTURES AND GENERAL PROPORTIONS

BATTERS AND DOUGHS.

--The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary if good results in the making of such breads are desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small proportion of flour producing a batter and a large proportion, a dough.

It will be well to note, however, that some kinds of flour thicken a mixture much more readily than do others. Experience in the handling of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the difference in flour, but the person who lacks a knowledge of cookery, or has had very little experience in the handling of foods, must know the general proportions that are correct under most circumstances.

The names of the mixtures that the ingredients produce are thin batter, thick batter, soft dough, and stiff dough. A THIN BATTER is one in which the general proportion of liquid and flour is 1 measure of flour to 1 measure of liquid. Such a batter, when poured, immediately seeks its own level and has the consistency of thin cream. The most common examples of thin batters are popovers and griddle cakes.

A THICK BATTER, which is known as a drop, or muffin, batter, is one that is made of 2 measures of flour and 1 measure of liquid. A batter of this kind may be poured, but it will not immediately seek its own level. Muffins, gems, puddings, and cakes are made of thick batters.

A SOFT DOUGH is one whose proportions are 3 measures of flour and 1 measure of liquid. A dough of this kind will stand up alone--that is, without support at the sides--and has more of the properties of a solid than of a liquid. Baking-powder biscuits, tea rolls, and certain kinds of cake are made of this form of dough.

A STIFF DOUGH is made of 4 measures of flour and 1 measure of liquid. Such a dough will not cling to the mixing bowl, can be handled with the hands, and will not stick when rolled out on a board. Pie crust, hard cookies, and beaten biscuit are made of such dough.
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Nut Puffs Recipe

NUT PUFFS.

--An example of a thin batter not in equal proportions of liquid and flour is afforded by nut puffs. In hot breads of this kind, aeration is used as the leavening agent. In order to assist with the incorporation of air, the egg yolk is well beaten before it is added; but the greater part of the lightness that is produced is due to the egg white, which is beaten and folded in last. The addition of nuts to a batter of this kind considerably increases its food value.

NUT PUFFS

(Sufficient to Serve Six)

1-1/2 c. flour

2 Tb. sugar

1 tsp. salt

1 c. milk

1 egg

1 Tb. fat

1/4 c. chopped nuts

Sift the flour, sugar, and salt together, and add the milk and beaten egg yolk. Melt the fat and add it and the chopped nuts. Beat the egg white stiff and fold it into the mixture carefully. Fill hot, well-greased gem irons level full of the batter, and bake in a hot oven about 20 minutes.
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Whole wheat puffs

WHOLE-WHEAT PUFFS.

--Puffs in which use is made of whole-wheat flour instead of white flour are also an example of a thin batter that is made light by aeration. If desired, graham flour may be substituted for the whole-wheat flour, but if it is a coarser bread will be the result. This coarseness, however, does not refer to the texture of the bread, but is due to the quantity of bran in graham flour.

Whole-wheat puffs are attractive, and besides they possess the valuable food substances contained in whole-wheat flour, eggs, and milk.

WHOLE-WHEAT PUFFS

(Sufficient to Serve Six)

1-1/2 c. whole-wheat flour

2 Tb. sugar

1 tsp. salt

1 c. milk

1 egg

1 Tb. fat

Sift the flour, sugar, and salt together and add the milk and the egg yolk, which should be well beaten. Melt the fat and stir it into the batter. Beat the egg white stiff, and fold it in carefully. Heat well-greased gem irons, fill them level full with the mixture, and bake in a hot oven for about 20 minutes.

Enjoy!!
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Here is a great recipe for popovers. Try it out!

POPOVERS.

--A delightful change from the puffs, muffins, and biscuits that are usually served for
breakfast or luncheon is afforded by means of popovers, Popovers are not difficult to make. For them is required a thin batter in equal proportions of liquid and flour. In giving the method for mixing popovers, some of the older cook
books recommend beating for 5 minutes just before they are baked, because the lightness was formerly supposed to be due to the air that is incorporated by this beating. It is possible, however, to make very light popovers with only enough beating to mix the ingredients thoroughly, and it is now known that the rising is due to the expansion of water into steam in the mixture. This knowledge is useful in that it saves time and energy.

POPOVERS

(Sufficient to Serve Six)

1 c. flour

1/4 tsp. salt

1 c. milk

1 egg

Mix the flour, salt, and milk in a bowl, and then drop in the unbeaten egg. Beat all with a rotary egg beater until the mixture is perfectly smooth and free from lumps. Grease and warm gem irons or popover cups. Then fill them about two-thirds full of the popover batter. Bake in a moderate oven for about 45 minutes or until the popovers can be lifted from the cups and do not shrink when removed from the oven.

POPOVERS WITH FRUIT.

--Popovers made according to the preceding recipe are particularly good if fruit is added to them. To add the fruit, cut a slit in the side of the popovers as soon as they are removed from the oven and insert a few spoonfuls of apple sauce, marmalade, preserves, jelly, or canned fruit. These may be served either warm or cold as a breakfast dish, or they may be sprinkled with powdered sugar and served with cream for a dessert or a luncheon dish.

These are incredible!

Note: This is not my personal recipe.
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Getting started with a griddle

GRIDDLES.

--A style of griddle in common use is, griddles of different shapes and fitted with different handles are to be had. Such utensils are made of numerous materials, but the most satisfactory ones are constructed of steel, iron, soapstone, and aluminum. Steel and iron griddles must be greased before cakes are baked on them so as to prevent the cakes from sticking; for this reason they are less convenient than soapstone and aluminum griddles, which do not require any grease. The size of griddle to use is governed by the number of persons that are to be served.

One that is unusually large, however, should be avoided if a gas stove is used for cooking, as it is difficult to heat a large griddle evenly on such a stove, and even a small one must be shifted frequently so that some spots will not be hotter than others. In this respect, a griddle made of aluminum has the advantage over the other kinds, for this material conducts the heat evenly over its entire surface.

Before a new steel or iron griddle is used, it must be tempered so as to prevent the food that is to be baked on it from sticking. If it is not tempered, much time will be consumed before its surface will be in the right condition to permit baking to proceed without difficulty, and this, of course, will result in wasting considerable food material. Tempering may be done by covering the griddle with a quantity of fat, placing it over a flame or in a very hot oven, and then allowing it to heat thoroughly to such a temperature that the fat will burn onto the surface.
This same precaution should be observed with new
waffle irons and frying pans made of steel or iron if the best results from such utensils are desired.
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