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Baked Goods / Breads |
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| Recipe | Rating |
| Whole Wheat Pizza Dough
let rise for 45 minutes (covered). Divide in two and roll out. Add toppings and bake at 450 F for 20 min. Recipe from: Val Gerlach, Saskatoon, SK From: Melissa Mierau Date: 03-21-94 Posted to MM-Recipes Digest by "Rfm" |
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| Whole Wheat Carrot Bread
vegetables begin to release their moisture and the dough ball form. If a soft, round, slightly tacky ball has not formed near the end of kneading, more liquid can be added one tablespoon at a time. Posted by Jr Byers to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by "Rfm" |
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| White Bread Using Rice Flour
Variation: Nut 'N Honey Bread: Stir in 1/2 C chopped pecans and 1 Tbsp sesame seeds to dough with last addition of flour. Makes 1 loaf Recipe by: USA Rice Federation Posted to EAT-LF Digest by Reggie Dwork |
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| Vienna Christmas Stollen
fingertips down near and below the lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should resemble a waning moon. Repeat the process with the second piece of dough. (Unless you have gone completely crazy by now! note: my comment, not Gourmet's). Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush them with butter and cover with vanilla sugar. Recipe will be posted under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet Books, Inc., 1959 Barbara Day :::GWHP32A Posted to MM-Recipes Digest V4 #2 by "John Weber" |
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| Upside-Down Pizza
In blender whirl eggs, milk, oil, flour and salt until smooth. Pour enenly over casserole, sprinkle with parmesan cheese. Bake uncovered in a 400 degree oven until crust is puffed and golden brown, about 25 minutes. You might wait until after baking to sprinkle cheese as crust puffs better that way.*Sn ----- ---------- |
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| Tropical Banana Chip Bread
NOTES : The high amount of gluten is necessary in this moist, tropical bread. It should rise to medium height with the gluten because of the high amount of sugar. As with any bread which uses a fruit for all or part of the liquid, watch the dough carefully. If you elect to use a medium-sized banana and not measure it precisely, take care to watch the dough. Add flour or water as necessary, one TBS at a time. Use very ripe bananas. The banana chips should be crushed. Pineapple extract may be used in place of the coconut extract if desired. Posted to MM-Recipes Digest by "Rfm" |
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| Tiny Cinnamon Rolls
Stir together confectioners sugar, milk, and vanilla in a small bowl until smooth; drizzle over warm rolls. Yield: 20 rolls Typed in MMFormat by cjhartin@msn.com Source: Southern Living Magazine. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Tassies
Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight. PECAN TASSIE FILLING Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or Posted to MM-Recipes Digest by "John Weber" |
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| Sweet Raisin Bread
On second rise, divide dough into four pieces. Shape into loaves and place into 4 oiled bread loaf pans. Let rise to double in bulk. bake at 350 degrees for 10 minutes. Loosely cover pans with foil, reduce heat to 300 degrees and bake 20 minutes longer. Posted to MM-Recipes Digest by Paula |
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| Sweet Potato Biscuits
Notes: Tested http://www.covco.com/nannie/monthrecipe.html Recipe by: Mrs. Sam Hill, Morrilton, Arkansas Posted to KitMailbox Digest by Roberta Banghart |
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| Swedish Limpa Bread
instructions. Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C Posted to MM-Recipes Digest by Jayne |
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| Swabian Pockets (Maultaschen)
of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold he plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, dpeending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain. Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown amd empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad. Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broths; garnish liberally with finely chopped onion. Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Saute in a skillet until crisp on the outside. Serve with pota o salad. Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices lof cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- |
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| Stuffed French Bread
mixture so no air holes remain. Wrap loaf in foil and refrigerate for several hours before slicing. The loaf can be presliced and re-wrapped in foil to serve at the table. Typed in MMFormat by cjhartlin@msn.com Source: Quick 'n Easy. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Stuffed Flat Bread (Focaccia Ripieno)
vookie sheet with a 1" edge. Combine parsley and oil, spread on dough. Layer provolone and salami on top and sprinkle with pepper. Cover with remaining dough, crimp the edges. bake in a preheated 350 degree oven for 30-45 minutes until golden brown. Serve warm. Posted to MM-Recipes Digest by Paula |
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| Strawberry Banana Bread
1/4 c Mashed bananas 1/4 c Mashed strawberries 1/4 c Milk Very good...moist, sweet and good breakfast bread. Have all ingredients at room temperature. Posted by: Lestate The Immortal sysop of The Theatre of Vampires Posted to MM-Recipes Digest by "Rfm" |
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| Spinach Corn Bread
From Gail Schreiber, San Diego. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest by "Rfm" |
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| Spicy Raisin Walnut Pumpkin Bread
Yields 12 servings. Per serving: 177 calories; 4 g fat (0.6 g saturated fat; 20 percent calories from fat); 32.9 g carbohydrates; 35 mg cholesterol; 160 mg sodium. MM-format by Petra |
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| Speckpfannekuchen
Serve with a large bowl of lettuce. Posted by Anne Caldas in April 1997. From: Anne Caldas Date: 26 Apr 97 Posted to MM-Recipes Digest by BobbieB1@aol.com on Sep 28, 1998 ----- ---------- |
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| Soy Bread, Thirty Percent
Makes 16 servings. PER SERVING: 139 CAL (18% from fat), 8g PROT, 2.8g FAT, 20g CARB, 80mg SOD, Omg, CHOL, 1.8g FIBER >From: Terry & Kathleen Schuller |
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| Southern Style Sweet Potato Biscuits
Per serving: Cal 61 (35% fat) Fat 2 g (1 g sat) Fiber 1 g Chol 7 mg Sodium 201 mg Carbs 9 g Calcium 20 mg "The Pioneer Lady's Hearty Winter Cookbook" Posted to MM-Recipes Digest by "Rfm" |
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| Southern Butter Biscuits
milk; sprinkle with cornmeal. Bake in 400øF oven for 20 minutes or until golden brown. Makes about 24 biscuits. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999 ----- ---------- |
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| Sourdough White Bread (Machine) - Large Loaf
a challenge. In bread machines, it becomes its own art form! Experiment - it's the hallmark of a sourdough baker! Success Hints Posted to MM-Recipes Digest by "Rfm" |
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| Potato-Onion Bread (1 1/2 Pound Recipe)
Per serving: 152 Calories; 2g Fat (12% calories from fat); 5g Protein; 28g Carbohydrate; 4mg Cholesterol; 285mg Sodium NOTES : 3 WW points Posted to EAT-LF Digest by Betsy Burtis |
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| Pesto Uses 9
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Aug 24, 1999 ----- ---------- |
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| Pear-Cranberry Buns
Per serving: 803 Calories (kcal); 10g Total Fat; (11% calories from fat); 10g Protein; 172g Carbohydrate; 0mg Cholesterol; 652mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 6 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
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| Parmesan Bread Deluxe
Recipes Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" |
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| Onion Mustard Buns
until doubles, about 45 minutes. Bake at 350F for 20-25 minutes or until golden brown. Cool on wire racks. Taste of Home - Melodie Shumaker Posted to EAT-LF Digest by Reggie and Jeff Dwork |
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| Onion Dill Batter Bread
casseroles. Cover loosely with plastic wrap; let rise in warm place about 45 minutes, until doubled. 5. Preheat oven to 375 degrees. Sprinkle tops of loaves with cornmeal. Bake 30 to 35 minutes, unil loaves sound hollow when lightly tapped with fingers. Remove loaves from casserole and cool on wire rack. Recipe by: October 1997 GH magazine Posted to EAT-LF Digest by Marta Martin |
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| Molasses-Raisin Brown Bread
minutes. turn loaf out onto a wire rack. Repeat procedure with remaining batter. Cool. Cut each loaf crosswise into 6 slices. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn |
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| Mexican Chocolate Bread for Machine*
book, which does an admirable job of convincing readers that they can create a sturdy loaf of cracked-wheat bread for everyday sandwiches or zucchini madeleines, a sophisticated snack/ appetizer that begs to accompany a bottle of crisp Chardonnay. For the complete review of the book see http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/02/1 0 /FD35598.DTL (Daily-bread Eat-LowFat fareshare) from kitpath@earthlink.net NOTES : This bread-machine recipe yields a 1-pound loaf and 10 slices. Recipe by: Beth Hensperger's The Bread Bible (Chronicle) Posted to EAT-LF Digest by PatHanneman |
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