Hot Food & Recipes

Servings: 8 Servings
Category: Bakery | Dessert | Ethnic | Vegetarian | Whole grain
Ingredients

• 2/3 c Maple syrup
• 1/2 c Butter
• 1 Egg
• 1/4 ts Salt
• 1 ts Baking soda
• 1 c Flour
• 1 ts Nutmeg
• 2 1/2 c Apples; diced
• 1/2 c Walnuts; chopped
• 1 tb Hot water
• Cognac; to taste

Directions
Preheat oven to 325 degrees and grease 9 inch deep pie pan or bread pan. Cream maple syrup and butter and add beaten egg. Stir with mixer. Sift dry ingredients and carefully add apple and nuts. Add hot water. Bake at 325 degrees for about 40 minutes. Do not overbake. NOTES : BE SURE NOT TO OVERCOOK. BETTER UNDER THAN OVER! Recipe by: Prakash’s Mom Posted to MC-Recipe Digest V1 #1050 by sarvananda bluestone on Jan 25, 1998

Servings: 1 Loaf
Category: Bakery | Breads
Ingredients

• 1 tb Dry yeast
• 1 c Warm water
• 1 ts Salt
• 2 tb Vegetable oil
• 3 c Whole wheat flour
• Cornmeal

Directions
In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surface. Shape into a small round bread & place in a 9″ round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes. Anne Lerner, “Breads You Wouldn’t Believe”

Servings: 50 Balls
Category: Bakery | Cookies | Desserts | Vegetarian
Ingredients

• 1/2 c Dates, chopped
• 1/2 c Raisins, chopped
• 1 c Walnuts, coarsely chopped
• 1/4 c Molasses
• 1 c Peanut butter
• 1/4 c Orange juice
• 1/2 c Shredded coconut

Directions
Combine dates, raisins & nuts in a medium sized bowl. Stir in the molasses. Add peanut butter, stirring until well combined. Stir in 2 tb of the orange juice. Add enough of the remaining orange juice to form a moist mixture that can be formed into balls. Roll into 1/2″ balls & roll each ball into the shredded coconut. Store in an airtight container out of direct sunlight. Let sit for at least 1 day before serving.

Servings: 2 Dozen
Category: Bakery | Thai | Desserts | Vegetarian
Ingredients

• 1/2 c Mung bean flour
• 3/4 c Sugar
• 2 dr Red or green food colouring
• 1/4 c Rice flour
• 3/4 c Coconut milk
• 1/2 ts Salt
• 2 tb Yellow mung beans, optional

Directions
In a large bowl, combine the mung bean flour, sugar, food colouring & 2 c cold water. Stir until the flour is almost dissolved. Strain through cheesecloth into a pot. Over medium heat, stir the liquid until all remaining solids are completely dissolved & the mixture is thick & sticky enough to coat a spoon. Cool for 15 minutes. Cover a baking sheet with waxed paper. Drop the mixture by the spoonful onto the sheet. Do not allow the circles to touch. Let cool to room temperature. In a large bowl, combine the rice flour, milk & salt, stirring until dissolved. Strain into a pot & cook over medium heat for 10 minutes. Drop 1 ts of this onto the cooling gelatin circles. In a dry skillet, toast the yellow mung beans until they turn light brown. Generously sprinkle onto the pastries & refrigerate for 1 hour before serving. They will keep in the refrigerator for 2 or 3 days.

Servings: 1 Servings
Category: Baked goods | Cookies
Ingredients

• 1 cn (14 oz) Eagle sweetened
• -condensed milk
• 3/4 c Peanut butter (up to 1)
• 1 Egg
• 1 ts Vanilla extract
• 2 c Biscuit baking mix
• 60 Solid milk chocolate candy
• -drops, unwrapped

Directions
Preheat oven to 350

Servings: 2 Pizze
Category: Bakery | Italian | Vegetarian
Ingredients

• 1 ts Dried yeast
• 1 1/2 c Warm water
• 2 tb Olive oil
• 1 1/2 ts Salt
• 4 c Unbleached all-purpose flour

Directions
Stir the yeast into the water in a large bowl & let proof for 10 minutes. Stir in the olive oil. Whisk in the salt & add flour a cup at a time. Knead until soft & velvety, about 10 minutes. Cover & let rise until doubled. Punch dough down & divide it in half. Roll halves into balls & let them rise under moist cloths for 20 to 30 minutes. Use in the following recipes. VARIATIONS: For Neapolitan Pizza, omit the oil. If you are at work all day, reduce the amount of yeast & let rise slowly for 8 hours or so. Ensure it is tightly covered. Use 3/4 c wholewheat flour with 3 1/4 c white flour.

Servings: 8 Servings
Category: Baking & | Desserts
Ingredients

• 1 cn (14 oz) sweetened condensed
• -milk
• 1 pk (8 oz) cream cheese;
• -softened
• 3/4 c Plus 2 tb key lime juice
• 1/2 ts Vanilla
• 1 9-inch deep-dish graham
• -cracker pie shell, baked
• 1 pt Heavy cream
• 1/4 c Sugar
• Lime slices garnish

Directions
Put the condensed milk, cream cheese, lime juice and vanilla in a food processor fitted with the steel blade, and process for 5 minutes. ( Or beat in a mixer fitted with a wire whip for 15 minutes.) Spoon the filling into the cooled pie crust, and refrigerate at least 8 hours, until filling is firm. Whip the cream with the sugar until soft peaks form. Spread on pie. Garnish the pie with lime slices. ( I couldn’t found Key lime juice so i used regular lime juice.) Recipe by: Watertown Daily News Paper Posted to MC-Recipe Digest V1 #676 by “sandy@nwdesigns.com” on Jul 17, 1997

Servings: 1 Servings
Category: Baking | Breads
Ingredients

• 200 g Biga (see recipe below
• 1 1/4 c Tepid water
• 1 1/4 tb Yeast, fresh
• 2 ts Salt
• 2 tb Olive oil
• 2 c White bread flour,
• -unbleached
• 2 c Whole wheat flour

Directions
1. Combine the biga, water, yeast and slat in a bowl and mix to dissolve the biga by squeezing it through the fingers of one hand. Add the olive oil, then add the flour a cupful at the time, beating all the while. Mix to a dough that has some resilience, then turn it to a floured work surface to knead. It will be quite moist, but will come together with working as the flour takes up all the liquid. Knead for 10 minutes. Leave the dough to rise in a bowl covered with oiled clingfilm in a warm place (24C/75F) for about two hours, until nearly doubled in size. 2. Turn out the dough on the lightly floured work surface, knock back and shape into a ball. Prove it either upside down in a floured, cloth lined proving basket or the right way up directly on an oiled and warmed baking sheet. Leave the dough to prove, covered by an oiled clingfilm, for about 1-1.5 hours, until doubled. Meanwhile heat the oven to at least 230C/450F/gas 8 and put a deep, but empty, baking tray or roasting pan in the bottom. 3. Dust the loaf lightly and score with a chequerboard of slashes or leave it to crack flreestyle in the oven. Place it in the oven and pour a little water into the wamed baking tray, taking care it does not bubble and scald you in the steam. If you have proved in a basket you will need to have a preheated baking sheet in the oven. Turn your loaf on to a baker’s peel then slide it on to the baking sheet. 4. Bake the loaf on an upper shelf in the oven for about 30-40 minutes. If your oven gets really hot, turn it down to 220C/425F/gas 7 after 20 minutes to avoid the crust being too browned. The loaf is cooked when is sounds hollow when tapped. Cool on a wire rack. Notes: The uglier it looks the better it tastes Per serving: 2255 Calories; 38g Fat (15% calories from fat); 80g Protein; 411g Carbohydrate; 0mg Cholesterol; 4309mg Sodium Posted to FOODWINE Digest 17 Dec 96 Recipe by: Making Bread at Home / Tom Jaine From: Yishay & Yaara
Date: Tue, 17 Dec 1996 19:05:10 +0000

Servings: 3 Servings
Category: Bakery | Native | Ojibway | Breads
Ingredients

• 1 c All-purpose flour
• 1/4 ts Salt
• 1/2 ts Baking powder
• 3 tb Sunflower oil
• 1/3 c Water
• 1/4 c Corn oil

Directions
Mix together the dry ingredients & add the sunflower oil. Mix well. Add the water & knead well. Heat the oil in a frying pan. Spread the bread in it & fry until it is a golden brown. Serve hot. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 15 Sm. cakes
Category: Bakery | Native | Algonquin | Breads
Ingredients

• 3/4 lb Hazelnuts, crushed
• 3 c Water
• 2/3 c Corn flour
• 1 1/3 ts Salt
• 1 c Corn oil

Directions
Boil the nuts in the water until they turn to a mash. Mix together the flour & salt & add them to the mashed nuts. Let the mixture thicken for 30 minutes. Heat the oil in a good saucepan. Drop the mixture, one tablespoon at a time, into the hot oil. Fry both sides until golden brown. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini