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Post by cuteascountry_Shortcake on Nov 5, 2003 11:49:48 GMT -6
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Post by cuteascountry_Shortcake on Jul 10, 2003 16:22:50 GMT -6
Here are instructions for finding Weight Watcher recipes with points which are posted in the Nancy's Kitchen Archives. Click on the link below. When the page opens, type in ww in the search box and click on Submit Query to find the Weight Watcher recipes. LINK: www.nancyskitchen.com/recipes.aspEXAMPLE: Name (type in the letters ww) Note: I am sorry the graphic did not transfer when posted. -Shortcake I hope this explanation helps to make it easier to find your favorite Weight Watcher recipes with points and nutritional information included which Nancy has posted in the archives. -Shortcake
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fatosh
Jul 25, 2003 13:00:25 GMT -6
Post by cuteascountry_Shortcake on Jul 25, 2003 13:00:25 GMT -6
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Post by cuteascountry_Shortcake on Mar 16, 2003 16:10:33 GMT -6
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Post by cuteascountry_Shortcake on Aug 21, 2005 9:43:36 GMT -6
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Post by cuteascountry_Shortcake on Aug 21, 2005 10:29:53 GMT -6
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Post by cuteascountry_Shortcake on Oct 19, 2005 12:29:44 GMT -6
Hi lilcrystal,
You will not need to sift the flour for these recipes if you use the spoon, level and pour method of measuring.
You may want to give the flour in the canister a quick stir, lightly spoon the amount you need into a dry measuring cup. Fill the cup with a bit of excess. Take the straight edge of a knife or other utensil and level off the excess flour back into the canister. You now have the equivalent of flour which has been sifted before measuring.
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Post by cuteascountry_Shortcake on Jan 27, 2004 21:34:20 GMT -6
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Post by cuteascountry_Shortcake on Nov 11, 2003 10:54:39 GMT -6
Hi croycen, Welcome to Nancy's Kitchen Recipe Message Board. While this doesn't answer your question directly, I thought you might be interested in this post I found at Recipezaar. The reviews posted at the bottom of the page were also interesting. Mom's Yakisoba(Japanese fried noodles)#29968 by hokiegal (see my other recipes) posted on May 31, 2002 (8reviews) My Mom and I created this after being stationed in Japan and eating Yakisoba from the street vendors. This is not exactly the same-but a good substitute 1 package ramen noodles 2 cups thinly sliced cabbage 1 cup thinly sliced onion 2 tablespoons cooking oil, divided 1 teaspoon ginger powder 1 teaspoon sesame oil soy sauce 1. Boil noodles in just enough water to cover, including seasoning packet. 2. Saute cabbage and onions in 1 T cooking oil. 3. when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil. 4. Stir to mix and fry noodles. 5. Add remaining ingredients, toss to mix. 6. Serve hot. 7. Serves two. 8. Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal. This recipe was found at: www.recipezaar.com/recipe/getrecipe.zsp?id=29968More notes of interest: www.geocities.com/orientalcs/issues/iss_9809.htmlYAKISOBA Yakisoba: This recipe extracted from Aloha World. This recipe was used many times when we were homesick for noodles at the Woodbury College dormitory where they only served us haole kine food and when we still hungry for some local food. Recipe was given to me by my mom, Emily who acquired it from our neighbors way back when. 4 pkgs (2 ozs. ea.) yakisoba noodles or chinese egg noodles Chopped cabbage Bean Sprouts Thinly-sliced meat, seafood, or your choice of other ingredients Yakisoba sauce 1 Tbsp. vegetable oil Sauce 1-1/2 tsp. crushed garlic (about 3 cloves) 1 Tbsp. peeled and grated fresh ginger root 1/2 cup water 1 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup sugar 2 Tbsps. lemon juice Thickener 1 Tbsp. cornstarch 2 Tbsp. water 2 Tbsp. chopped cilantro 4-6 sprigs cilantro for garnish Make sauce ahead by combining all ingredients. Sauce will store up to 2 weeks. Heat a frying pan and fry meat, seafood, or other ingredients with oil, stirring occasionally. Add yakisoba noodle and fry, stirring occasionally. Added chopped cabbage and bean sprouts and fry until cabbage is cooked. Put yakisoba sauce and mix. (As much as you like) Serve with finely chopped seawood, chopped green onions, chopped cilantro (optional). Garnish with cilantro sprigs. Margie Kaimuki, now El Segundo, CA Wen grad Kaimuki NOTE: Most commissaries have the packages of Yakisoba dried noodles on the shelves. If you follow the directions on the packages, the taste is very starchy. It needs to be doctored up using the recipe above -- or by using your own imagination. This recipe was found at: kalaniosullivan.com/General/Opinions-k2a.htm#YAKISOBAHomepage listing complete table of contents: kalaniosullivan.com/General/Opinions-k2.htm#TABLEEnjoy! -Shortcake
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Post by cuteascountry_Shortcake on Nov 10, 2003 21:45:15 GMT -6
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Post by cuteascountry_Shortcake on May 24, 2006 10:37:15 GMT -6
Quick Whole-Wheat Apricot Bread Source: American Century Cookbook The Most Popular Recipes of the 20th Century By Jean Anderson (1997)
"I've always liked this fruit bread of my mother's because it isn't as sweet as most and because it's made of a fifty-fifty mix of unbleached and whole-wheat flour. An additional plus: The bread freezes wonderfully. Wrap snugly in foil or plastic freezer wrap; label, date, and store in a 0*F. freezer. Use in three months."
1 cup sifted unbleached all-purpose flour 1 cup unsifted whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup firmly packed light brown sugar 1 cup coarsely chopped dried apricots 1 egg, lightly beaten 1 cup milk 1/3 cup vegetable oil
Preheat oven to 350*F. Grease an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan well; set aside. Mix unbleached flour, whole-wheat flour, baking powder, and salt in large bowl. Work in sugar, pressing out lumps; stir in apricots. Make well in center of dry ingredients. Whisk together egg, milk, and oil in large measuring cup. Pour into well in dry ingredients and stir briskly just enough to mix--no longer or bread will be tough. Spoon mixture into prepared pan; let stand on counter 10 minutes; then bake about 45 to 50 minutes until loaf begins to pull from sides of pan, is springy to tough, and a toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes. Loosen around edge and turn out on rack. Cool thoroughly before slicing. Makes an 8 1/2 x 4 1/2 x 2 3/4-inch Loaf
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Post by cuteascountry_Shortcake on Sept 20, 2005 18:47:28 GMT -6
Super Easy Doughnuts 2 tablespoons white vinegar 7/8 cup milk 2 tablespoons shortening 1/2 cup white sugar 1 egg 1/2 teaspoon vanilla extract 2 cups sifted all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 quart oil for deep frying 1/2 cup confectioners' sugar for dusting
Stir the vinegar into the milk, and let stand for a few minutes until thick. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.
Lisa from Ontario
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Post by cuteascountry_Shortcake on Sept 20, 2005 22:05:29 GMT -6
Rozie, I grew up in Texas and was raised on Salt rising bread. I knew I was pregnant because the smell of the bread is so strong I became sick. I still love it and its one of the first things I buy when I go home to Texas. Hope you enjoy it, its fantastic.. Chris in Bakersfield California
Salt-Rising Bread Source: Houston Chronicle files
2 med. raw potatoes, peeled and sliced 1/4 c. yellow cornmeal 1/2 c. + 3 T. sugar 1 T. baking powder 1/2 t. soda 1 T. + 1/2 t. plain (not iodized) salt Boiling water 7 1/2 to 8 1/2 c. all purpose flour, divided use 2 c. lukewarm water 1/2 c. melted water
Combine potatoes, cornmeal, 3 T. sugar, baking powder, soda, and 1/2 t. salt. Add boiling water to cover. Stir and let sit in warm place overnight.
Next day mixture should be bubbling, with froth on top. If not, discard and start again. Pour off about 1 to 1 1/2 c. of liquid. Toss out meal-potato mixture. Add 1-1/2 c. flour to liquid to form a creamy batter. Cover and set in warm place until doubled in bulk, about 2 hrs. Add warm water, butter, remaining salt and sugar and stir in enough of remaining flour to make a soft dough. Turn dough onto a floured surface and knead until elastic, about 15 min.
Divide dough between 2 (9x5x3 inch) loaf pans. Cover and let rise until doubled in bulk. Preheat oven to 350. Bake 45 min. or until loaves sound hollow when tapped.
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Post by cuteascountry_Shortcake on Sept 20, 2005 22:03:12 GMT -6
Salt Rising bread has always been a favorite from our family in Western New York but we never could find it anywhere but there. This recipe is from my late Father. Hope it's what you're looking for:
Salt Rising Bread (2 loaves) 2 C milk 1 tsp. salt 1 tsp. sugar 5 tsp. shortening 5-1/2 C sifted flour 1/4 C white corn meal (water ground) Scald 1/2 cup of milk and pour over corn meal. Let ferment for 24 hours.
To make dough, heat 1-1/2 C milk plus salt, sugar and shortening, until lukewarm. Stir in 1-3/4 C flour. Stir in corn meal mixture. Place bowl containing mixture in pan of warm water for 2 hours until bubbles work up from bottom. Stir in 2 C flour. Knead in remainder of flour until smooth. Put in pan and let set until double in bulk (about 3 hours). Bake in 350º oven for about 15 minutes.
Dorothy
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Post by cuteascountry_Shortcake on Sept 20, 2005 18:56:47 GMT -6
Nancy this is for Rozie, Apple Valley, CA who requested this recipe in the Dec 28th newsletter. Kathy in Alabama Salt Rising Bread 3 med. or large potatoes 3 tbsp. Yellow cornmeal 1 tsp. Sugar 1 tsp. Salt 4 cups Boiling water 2 cups Warm milk 1 cup Warm water 1/2 tsp. Baking soda 2 tsp. Salt 2 tbsp. Melted shortening or oil 5 lb Bag of flour, (bread making flour is best)
Wash potatoes and peel well. Slice raw potatoes thinly into a large Pyrex or ceramic bowl (non reactive ). Add by sprinkling on the cornmeal, sugar, salt and pour over the boiling water. Wrap the bowl tightly with a heavy towel and cover the towel with a foil wrap. Place in a constant warm place overnight such as a radiator or on a low heat warming tray. Set the tray to 90 degrees or a warmth that is comfortable when touched but not to hot to touch. Then place a larger towel over the entire covered bowl. I find that 12 to 15 hours is a good time limit to produce the foamy starter. If the next morning the starter isn't foamy or doesn't smell strong, then do not continue with the recipe. You must have the foam and the smell! Now in a separate bowl, mix together the warm milk, (even skim is fine ), warm water, baking soda, salt and melted shortening or oil. Drain the potato mixture in a colander saving the starter liquid and mixing with the milk & water mixture. Stir in enough flour ( I use bread flour ) to make a smooth dough. Knead until smooth and elastic as you would for yeast dough, about 8 minutes or so, adding more flour as needed to prevent stickiness. divide the kneaded dough into 6, greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3 loaf pans. dough should fill pan 1/3 full. Let the breads rise in a consistent warm place covered (again use a 90 degree warm warming tray ) until breads are almost double and risen almost to tops of pans. (about 1 1/2 to 2 hours) . Bake in a 400 degree oven for 30 minutes or golden. remove to racks to cool. Brush tops of loaves with melted butter. The characteristic strong odor you smell as the breads are baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste. Great toasted. Freezes well.
Salt Rising Bread Ingredients: 3 med Sized potatoes 1 tsp. Sugar 4 cups Boiling water 3 tbsp. Cornmeal 1 tsp. Salt
Dough: 2 cups Lukewarm milk 1/8 tsp. Baking soda 1 cup Water 2 tbsp. Melted shortening 1/8 tsp. Salt Flour
Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400° F) about 45 minutes. 3 loaves.
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Post by cuteascountry_Shortcake on Sept 20, 2005 18:33:32 GMT -6
Nancy, this is in response to Rozie in Apple Valley, California who was looking for a recipe for Salt Rising Bread. There are a lot of recipes on the net for Salt Rising Bread but you need the Salt Rising Yeast in order to make it. It is a long process and not an easy bread to make. My mom loves Salt Rising Bread so I found a bakery in New York that ships the bread very reasonably priced considering the time you save. Salt Rising Yeast isn't cheap so in the long run I thought it was a good deal. The website is Cubacheese.com you can email for more information at info@cubacheese.com or call 800-543-4936 fax 585-968-1746. A loaf runs $3.00 and it is excellent bread that freezes well. Hope this helps. Kathy, Omaha, Nebraska
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Post by cuteascountry_Shortcake on Sept 20, 2005 17:56:51 GMT -6
These recipes for Salt Rising Bread are for Rozie in Apple Valley, CA. You're right: it makes the best toast in the world, but bakeries haven't offered it for years. (You'll see a reason explained in the quotation from the Fanny Farmer Baking Book, below.) I'm not a baker, but I saved these two recipes back when I had the best of intentions. Alex
SALT RISING BREAD WITH STARTER ***Starter*** 2 medium-size potatoes peeled and sliced thin 1 quart boiling water 1/4 cup nondegerminated cornmeal, such as stone-ground 2 tablespoons sugar 1 teaspoon salt
***Sponge*** 1 1/2 cup milk 1/4 teaspoon baking soda 4 cups all-purpose flour The above starter
***Dough*** 6 cups all purpose flour 2 1/2 teaspoons salt 6 tablespoons vegetable shortening The above sponge
ABOUT SALT-RISING BREAD from the Fanny Farmer Baking Book): Salt-rising bread is something to get excited about! It was dearly loved and considered very wholesome and nutritious during the late nineteenth and early twentieth centuries, but we lost the method of making it-a result of modern technology, I think. It seems our milling process became so refined that we took the germ out of the corn kernel when milling cornmeal, and thus lost the vital nutrient needed to capture the yeast for the salt-rising bread starter. I'm happy to say the following recipe works extremely well, but you must use a nondegerminated cornmeal, such as a true stone-ground cornmeal found in health-food stores - which keeps the germ in the milling process.
The name "salt-rising bread" stems from the original method of keeping the dough warm: the bowl of dough was set in a large container of warmed rock salt, which held the heat for a long time. It's no longer necessary to keep the dough warm with salt, although it does need to be kept warmer than conventional yeast doughs -- about 100'F. In the recipe, I've given suggestions for convenient warm places found in almost every home.
Salt-rising bread is a great adventure to make and to eat. It is rather dense and heavy, with a creamy texture and a wonderful "cheesy" taste and aroma it will not rise quite as high as other yeast breads, but its rather compact, chewy texture makes it fabulous for toasting, and it makes the best grilled-cheese sandwiches you've ever had.
To make the starter: Put the potatoes in a large bowl, pour the boiling water over, then stir in the cornmeal, sugar, and salt. Place the bowl in a larger bowl of hot water, and set in a warm place where the temperature remains fairly steady-a gas oven with just the pilot light on, or an electric oven with the interior light on, or on top of the water heater. Replace the hot water two or three times-or whenever you think of it and it's convenient-over the next 24 hours. Then remove the potato slices from the bowl, and continue on with the sponge.
To make the sponge: Heat the milk until it is comfortably warm to your finger, then add it to the starter, along with the baking soda and 3 1/2 cups flour. Beat briskly until smooth-a hand rotary beater helps to smooth out the lumps. Cover with plastic wrap and again place in a larger bowl of hot water. Set in a warm place (see preceding suggestions), and let the sponge double in bulk-this usually takes 2 to 3 hours, but check it after 1 1/2 hours. When doubled, it will look creamy and light. Don't let it sit longer after it is creamy and light or it will lose its "cheesy" flavor and become sour.
To make the bread dough: Put 4 cups of the flour in a large bowl. Add the salt and mix lightly with a fork. Drop in the shortening and blend it in with your fingers- as though you were making pie dough-until the mixture looks like fine meal. Add the flour mixture to the sponge and beat until well mixed. Add enough more flour-1 or 2 cups- to make a soft, manageable dough you can knead. Turn out onto a floured surface and knead for a minute or two. Let rest for 10 minutes.
Resume kneading until the dough is smooth (this dough is heavy and rather puttylike)-about 10 minutes. Divide in thirds and shape each piece into a loaf. Place in greased loaf pans. Cover with plastic wrap, set the pans in a larger pan of hot water, and again set in a warm place to rise. This final rise will take about 3 hours, and the loaves should increase in volume by about one third-this is less than the usual doubling in bulk.
Bake in a preheated 350'F oven for 45 to 55 minutes, until golden brown. If in doubt, better to bake a few minutes longer than underbake. Turn out of the pans and cool on a rack.
SALT RISING BREAD WITH COARSE WHITE CORNMEAL My parents and grandparents are all from West Virginia and I was raised on this bread. It has a very distinctive smell, stronger than sour dough and it is delicious. Source: Sara's Swap Shop column in Columbus, GA newspaper in the 70's.
NOTE: Do not attempt to make this bread on a damp day.
1 cup whole milk 1/2 cup coarse white corn meal (not self-rising) 3 cups whole milk 3/4 tsp. salt 1 tbs. white sugar 5 tbs. Lard or Crisco shortening 3-1/2 cups plain flour 7-1/2 cups plain flour
Scald 1 cup milk and pour it over the corn meal in a small bowl. Stir just until meal is moistened. Let stand in warm place until it ferments (about 24 hours).
Heat 3 cups milk with the salt, sugar and lard until lukewarm and well mixed.
Stir in the cornmeal mixture and place bowl in a pan of lukewarm water for about 2 hours (until bubbles work up from the bottom). (Presumably, keep bowl warm.)
Stir in 5 cups of flour. Then knead in the other 2-1/2 cups until dough is smooth.
Place dough in three well-greased 5" x 10" pans and let rise until doubled in bulk.
Bake at 350º for about 15 min. and then gradually increase temperature to 425º. Bake for about 1 hour and enjoy.
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Post by cuteascountry_Shortcake on Sept 20, 2005 16:39:19 GMT -6
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Post by cuteascountry_Shortcake on Jun 10, 2005 22:41:28 GMT -6
Perfectly Easy Dinner Rolls
1 cup warm water 2 pkgs active dry yeast 1/2 cup {1 stick} butter melted 1/2 cup sugar 3 eggs 1 teaspoon salt 4 to 4-1/2 cups unbleached flour Makes 2 dozen rolls
Combine the water and yeast in a large bowl. Let the mixture stand about five minutes. Stir in butter, sugar, eggs and salt. Beat in flour 1 cup at a time until dough is too stiff to mix [some flour may not be needed]. Cover and refrigerate for 2 hours up to 4 days.
Grease a 13 x 9- inch pan. Turn the chilled dough out onto a floured board. Divide dough into 24 equal size - pieces. Roll each piece into a smooth round ball: place in even rows in prepared pan. Cover and let rise until double in volume, about 1 hour.
Preheat oven to 375ºF. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Submitted by Emma Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Jun 10, 2005 21:53:54 GMT -6
From The National Grange Bicenntennial Year Cookbook. Rhubarb bread, donated by Marie Presler in Wheat Ridge, Colorado.
This recipe makes enough for two loaf pans, if you only want to make one, cut in half.
Rhubarb Bread 1- 1/2 c. (firmly packed) brown sugar 2/3 c melted butter 1 egg 1 c. sour milk or buttermilk 1 tsp vanilla 1 tsp soda 2-1/2 c. flour 1-1/2 cup diced rhubarb 1/2 c chopped nuts 1/2 c. sugar 1/2 tsp. cinnamon
Combine brown sugar and 2/3 cups butter. Stir in egg, sour milk, and vanilla; mix well. Sift soda and flour together; stir into butter mixture. Stir in rhubarb and nuts. Pour into 2 well-greased loaf pans. Combine remaining ingredients with 1 Tablespoon melted butter; sprinkle over top. Bake in 325-degree F oven for about 40 minutes or until done. Do not overbake. Let stand for 2 or 3 minutes. Remove from pan, cool on rack. Enjoy.
Submitted by Tyler in Vegas Printed in Nancy's Kitchen Newsletter 6/10/05
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Post by cuteascountry_Shortcake on Sept 22, 2004 17:20:43 GMT -6
posted by marlaoh
The Perfect Buttermilk Pancakes
No doubt about it--these featherweight cakes stack up as the best you'll ever taste.
2 cups all-purpose flour 2 Tbs sugar 2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 2 cups buttermilk 1/3 cup milk 2 large eggs 1/4 cup butter or margarine, melted 3 Tbs butter, vegetable oil or shortening, for frying 1/2 cup pure maple syrup and additional butter (optional)
1 Heat oven to 200 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended. 2 Heat a large nonstick griddle according to the manufacturer's instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients; vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay. 3 Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.(Nutrition facts are based on 1 pancake per serving without maple syrup or additional butter.)
Servings: 7
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Post by cuteascountry_Shortcake on Jan 20, 2004 12:44:13 GMT -6
Hi ev1500, Welcome to Nancy's Kitchen Recipe Message Board. Here are some recipes that might interest you. * Exported from MasterCook * RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Muffins Low-Cal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Minus 1 T flour 1 tb Plus 2 tsp baking powder 1/2 ts Baking soda 1 Pinch salt 3 tb Stick margarine, chilled 3/4 c Low fat (1.5%) buttermilk 1 1/2 oz Sharp cheddar cheese, grated 1/4 ts Garlic powder 1. Preheat oven to 450F. Line baking sheet with parchment or waxed paper; spray with nonstick cooking spray. 2. In a medium bowl, sift together the flour, baking powder, soda and salt. Add 2 tablespoons of the margarine and blend with pastry cutter until mixture resembles coarse crumbs. Add buttermilk and cheese; combine with fork, handling dough as little as possible. Drop by spoonfuls onto prepared baking sheet; bake until lightly browned, about 8-10 minutes. 3. While biscuits are baking, in a small microwavable bowl, add remaining tablespoon margarine; microwave on high until margarine is melted. Stir in garlic powder; set aside. 4. When biscuits are done, remove from oven and brush margarine mixture evenly over the warm biscuits. Remove from baking sheet and serve immediately. Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15 calories. Per serving 83 calories, 2 gm pro, 9 gm carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib. Source: Weight Watchers Magazine, December 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120 Note from -Shortcake: This recipe was found at: www.recipesource.com/misc/copycat/garlic-cheese-biscuits1.html These are Marilynn (chief_cook) comments about a recipe she found posted in the Copycat section of this board: Cheddar Bay Biscuits "I also served this w/ garlic cheddar rolls. I tried a new recipe for these that I found on this site also. The cheddar and garlic rolls are kind of like the ones that they serve at Red Lobster w/ meals!!!" Enjoy! -Shortcake
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Post by cuteascountry_Shortcake on Jan 14, 2004 19:59:02 GMT -6
Half-Time Bread Bowl Here is a recipe from Fleischmann's Yeast for that famous Bread Bowl with Spinach Dip appetizer. www.breadworld.com/recipes/recipedetail.asp?id=648Recipe for Spinach Dip with bacon included. There is no soup mix in the recipe. Enjoy! -Shortcake
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Post by cuteascountry_Shortcake on Dec 21, 2003 21:35:41 GMT -6
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Post by cuteascountry_Shortcake on Dec 5, 2003 13:58:05 GMT -6
Hi rmeyer9970, Welcome to Nancy's Kitchen recipe messasge board! The quick answer to your question is add more liquid ingredients to obtain the desired consistency for pancake batter. I would suggest starting with 2 Tablespoons at a time. Here is a website that explains the difference in the finished product: www.baking911.com/quikbrds_pancakes&waffles.htmHere is another good site: bellaonline.com/ArticlesP/art7896.aspI hope this is helpful. -Shortcake
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Post by cuteascountry_Shortcake on Oct 14, 2003 18:55:22 GMT -6
Recipe archive for Bridgford Frozen Bread Dough Please click on the link below. Click on recipes at the bottom of the home page. This will bring you to a search page. Select search for all recipes in step 1 without adding any other information. Click on search recipes in step 2. You will be brought to the list of archived recipes. www.bridgford.com/consumer/default.htmEnjoy your visit! -Shortcake
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Post by cuteascountry_Shortcake on Oct 8, 2003 13:57:26 GMT -6
WHEAT CASSEROLE MONKEY BREAD
1 package active dry yeast 2 Tablespoons sugar 1/4 cup very warm water 1 cup milk 2 Tablespoons butter, softened 1 1/2 teaspoons salt 2 eggs 1 1/2 cups whole-wheat flour 2 1/2 to 3 cups unsifted all-purpose flour 1 cup wheat germ 1/2 cup (1 stick, or 1/4 pound) butter, melted
Dissolve yeast and sugar in very warm water in large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Let stand until bubbly, 4 to 5 minutes. Meanwhile, heat milk in small saucepan until bubbles appear around edges. Cool slightly until very warm. Stir heated milk, the 2 Tablespoons butter, salt, eggs and whole-wheat flour into yeast mixture; beat well. Gradually add all-purpose flour, beating to keep mixture smooth. Add enough flour to make a stiff dough. Let rest 15 minutes. Turn dough out onto lightly floured board. Knead 10 minutes or until smooth and shiney; add all-purpose flour as necessary to prevent sticking. Place dough in lightly greased bowl. Cover; let rise in warm place away from drafts until doubled in bulk, about 1 hour. Turn dough out onto lightly oiled surface. Divide into quarters; divide each quarter into guarters; divide each piece in half to make a total of 32 pieces. Generously grease a deep, 2-quart souffle' dish or casserole. Sprinkle a little wheat germ over the bottom. Dip each piece of dough into melted butter; roll in wheat germ to evenly coat. Place in prepared casserole, pi ling evenly. Cover dish with plastic wrap. Let rise in warm place away from drafts until doubled in bulk or balls of dough rise to top of casserole, 45 minutes to 1 hour. Bake in preheated moderate oven (375*F) for 35 to 45 minutes or until cake tester tests clean. Cool bread in casserole 5 minutes. Turn out bread and cool. Pull pieces apart to serve. Note: To form a firmer loaf with tighter fitting dough balls, reduce amount of wheat germ to 3 Tablespoons. Sprinkle 1 Tablespoon wheat germ over bottom of prepared casserole, 1 Tablespoon over the center of the loaf when piling the dough balls, and 1 Tablespoon over the top. Reduce melted butter to 1/4 cup (1/2 stick). Per serving: 471 cal., 25 g. protein, 30 g. fat, 945 mg. sodium, 260 mg. cholesterol
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Post by cuteascountry_Shortcake on Oct 6, 2003 17:56:41 GMT -6
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Post by cuteascountry_Shortcake on Sept 18, 2003 12:57:17 GMT -6
CARROT-PEANUT BUTTER BREAD Newspaper Clipping September 11, 2002 1 cup brown sugar, firmly packed 1/2 cup peanut butter, chunky style 1/2 cup peanut oil 2 eggs 2 cups carrots, peeled, shredded 1 teaspoon vanilla 1 3/4 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/2 cup milk Preheat oven to 350*F. Grease a 9 x 5 x 3-inch loaf pan. Cream together sugar, peanut butter, peanut oil and eggs; add carrots and vanilla. Blend flour, baking powder, baking soda, salt, allspice and nutmeg. Alternately add flour mixture and milk to creamed mixture. Turn into prepared pan and bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from pan and cool on rack. -Shortcake
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Post by cuteascountry_Shortcake on Sept 19, 2003 22:27:24 GMT -6
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