Simple 1 Hour Bread

8 cups white bread flour

1/2 cup sugar

5 tsp. salt

3 Tbsp. instant yeast

3 Tbsp. oil

3 1/2 +2 Tbsp. cups very warm water

1. Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.

2. Mix for 5 minutes. (Do not add anymore flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth consistency. It will stick way less to your hands if you spray them too before handling the dough.

4. Divide dough into 3 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place in pans. Cover with a kitchen towel and let rise for 25 minutes.

5. Bake loaves at 350 for 25 minutes, or until they are golden brown.

6. If you want a soft crust, rub golden browned tops with a stick of real butter while still warm.

Spicy Pumpkin Muffins

Ingredients
3/4 cup pumpkin puree
1 cup Splenda granulated sweetener
6 tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
11/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
Instructions
1. Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.
2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
4. Spoon batter into prepared muffin cups.
5. Bake for 20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Information Per Serving:
Calories 150 : Fat 5g (0 saturated) : Carbohydrate 22g : Fiber 1g : Protein 4g Sodium 180 mg
(Sensational Splenda Recipes)

Old-Time Beef Stew - Paula Deen

photo:  Food Network

• 
  
• 
  
• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Pumpkin Cookies

8 ounces butter, softened

1 cup white sugar

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup pumpkin puree

1 cup rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups all-purpose flour

1. Preheat oven to 350 degrees F.

2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.

3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, and flour. Stir into pumpkin mixture.

4. Drop cookies by the heaping teaspoonful onto cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.

5. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

blue corn pancakes with orange honey butter and cinnamon maple syrup

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup blue cornmeal
• Pinch salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 large eggs
• 1 1/2 to 2 cups milk
• 2 tablespoons unsalted butter, melted
• 1 cup fresh blueberries, plus more for garnish
• 2 to 3 bananas, peeled and sliced
• Orange-Honey Butter, recipe follows
• Cinnamon Maple Syrup, recipe follows
• Confectioners' sugar, for garnish

Directions

Preheat a nonstick griddle. Preheat the oven to 200 degrees F.

Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.

Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.

Orange-Honey Butter:

3 cups fresh squeezed orange juice

2 sticks butter, slightly softened

2 tablespoons honey

Pinch salt

Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Cinnamon Maple Syrup:

2 cups pure maple syrup

2 to 3 cinnamon sticks

Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

Recipe from foodnetwork.com (Bobby Flay)

best blueberry muffins

1 cup sugar

1/4 cup oil

1 cup milk

4 tsp. baking powder

2 2/3 cup flour

1/2 tsp. salt

1/2 cup shortening

2 eggs

Mix all ingredients well. Add 2 cups of blueberries which have been coated with flour. Fill greased muffin tins 3/4 full. Sprinkle sugar on top.

Bake at 375 for 15-20 minutes.

Works best with fresh blueberries.

tortellini salad

7 oz cheese tortellini

1 cup broccoli florets

1/2 cup fresh parsley, chopped

6 oz. marinated artichokes, drained

2 green onions, chopped

1/2 cup italian salad dressing

2 1/2 tsp fresh basil, chopped

3 tbsp parmesan cheese, grated

6 cherry tomatoes, halved

Cook tortellini according to package directions; drain. Rinse and drain again.

Combine tortellini with broccoli, parsley, artichokes, and green onion in a large bowl; toss lightly to mix.

Pour salad dressing over tortellini mixture; sprinkle with basil and toss gently.

Arrange tomatoes on top and sprinkle with cheese.

chicken and Rice

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/4 cup raw regular white rice

12 chicken breast tenders

1 soup can of milk

1/2 pkg dry onion soup mix

salt and pepper to taste

Combine soups, milk and rice in a 9x13 baking dish. Lay chicken pieces on top. Season with salt and pepper. Sprinkle dry soup mix on top. Cover tightly with aluminum foil. Bake at 350 degrees for 1 1/2 hours.

taste-of-summer light pound cake

• 
  
• Ingredients:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 egg whites
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (6 ounces) fat-free lemon yogurt
• 
  GLAZE:
• 3/4 cup confectioners' sugar
• 4 teaspoons lemon juice
• 1 teaspoon grated lemon peel
• 1/3 cup dried apricots, finely chopped

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.
• Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon peel until blended. Stir in apricots. Drizzle over cake. Yield: 12 servings.

Nutrition facts: 1 slice equals 276 calories, 8 g fat

(Healthy Cooking August/September 2010, p30)

linguine with edamame and tomatoes

1 1/2 cups frozen shelled edamame

4 green onions, thinly sliced

1 Tbsp. olive oil

2 cups cherry tomatoes, halved

3 garlic cloves, minced

1 tsp. dried oregano

1/2 tsp. salt

1/4 cup white wine or reduced-sodium chicken broth

3/4 cup crumbled feta cheese

2 Tbsp. minced fresh basil

1. Cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.

2. In a large nonstick skillet, saute onions in oil until tender. Add the tomatoes, garlic, oregano and salt. Add wine and reserved cookkng liquid; cook and stir for 2 minutes.

3. Add linguine and edamame; cook and stir 2-3 minutes longer. Remove from heat. Sprinkle with cheese and basil; toss to coat.

1-1/2 cups equals 370 calories, 11 g fat

Healthy Cooking/Taste of Home - Aug/Sept 2010

four-fruit salad

4 cups fresh raspberries

4 medium plums, coarsely chopped

4 medium apricots, coarsely chopped

2 medium peaches, coarsely chopped

2 Tbsp honey

In a large bowl combine all ingredients and toss. Refrigerate until chilled.

3/4 cup equals 55 calories, trace fat

Healthy Cooking/Taste of Home - Aug/Sept 2010

chocolate chip cookies

1/2 cup shortening

1/2 cup butter

1/2 cup sugar

1 cup brown sugar

1 tsp salt

1 tsp vanilla

2 eggs

3 cups flour

1 tsp baking soda

1 (12 oz.) pkg chocolate chips

Cream together the shortening, butter, and sugars. Add the salt, vanilla, and eggs. Mix well. Add the flour and baking soda until blended. Add the chocolate chips last until just mixed. Bake on an ungreased cookie sheet for 12 minutes at 375 degrees.