Fried Rice with Smoked Turkey

2 tbsp EVO oil, divided
1/4c egg substitute
1 onion, vertically sliced
1 clove garlic, minced
1/2c Smoked Turkey, lean julienne-cut (about 1/4 pound)
3 c Simply Wonderful Rice (see below)
1/2c frozen green peas, thawed
1/4c whole baby corn
1/8c low-sodium soy sauce
1/2tbsp dark sesame oil
1/4tsp kosher salt
1/4tsp ground pepper
Cilantro sprigs (optional)

Simply Wonderful Rice

3 c Instant Brown Rice
3 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Simply Wonderful Rice:

Combine all rice ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and serve.

Fried Rice with Smoked Turkey:

Heat 1 tablespoon of oil in a stir-fry pan or a wok over medium heat. Add egg, and stir-fry 30 seconds or until egg is done, then remove from skillet. Add 1 tablespoon oil to pan, add onion, and stir-fry 3 minutes. Add garlic, then stir-fry 1 minute. Increase heat to medium-high, then add the Smoked Turkey, and stir-fry 3 minutes. Add rice, peas, and corn; stir-fry 3 minutes. Add egg, soy sauce, sesame oil, salt, and pepper, then stir-fry 1 minute or until thoroughly heated. Garnish with cilantro, if desired.

Béchamel Sauce

2 1/2c 1% low-fat milk
8 black peppercorns
1 sliced onion (1/2-inch-thick)
1 bay leaf
2 tbsp stick margarine
1/4c Better for Bread flour
1/4tsp kosher salt
1/8tsp ground pepper
Dash ground nutmeg

Combine first 4 ingredients in a heavy saucepan, and cook over a medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Cover, let stand 10 minutes. Strain mixture through a sieve into a bowl, then discard solids. Set aside. Melt margarine in saucepan over medium heat. Add flour, stirring with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk mixture, and cook over a medium-low heat 5 minutes or until thick. Stir in salt, pepper, and nutmeg. This recipe goes with Crepes with Wild Mushrooms and Herbs, Stuffed Cannelloni with Herbs, Gratin of Leeks, Pasta and Cheese, Creamed Cod with Mushrooms.

Cooking Prime Rib Less Roast

Oven should be preheated to 325°. Meanwhile rub the Roast (without the ribs) generously with your seasonings and place in a shallow roasting pan. Place the Roast in the oven and roast until the internal temperature is 125° for rare or 135° for medium. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done. This allows for after-cooking. High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately, rest for 10 minutes and carve.

Brownies with Chocolate Icing

Brownies

1 c brown sugar or Splenda
1/2c egg substitute or 2 eggs
1 tbsp hot water
2 tsp instant coffee granules
1/4c margarine, melted
1 tsp vanilla extract
1/2c Better for Bread flour
1/2c Whole Wheat flour
2/3c unsweetened cocoa
1/4tsp kosher salt
Cooking spray

Chocolate Icing P

6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar

Preheat oven to 325°. Place sugar and eggs in a large bowl, then beat with a mixer at high speed until thick and pale (about 5 minutes). Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, margarine, and vanilla extract to sugar mixture, then beat at low speed until combined. Lightly spoon flours into a dry measuring cup, then level with a knife. Combine flours, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick). Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in the center. Cool in the pan on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick. A little cinnamon may be added.

Lemon Olive Oil Sauce

2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
1 1/2tsp chopped fresh or 1/2 teaspoon dried oregano
1 tsp kosher salt
1 tsp grated lemon rind
2 cloves garlic, minced
Dash ground black pepper

Combine all ingredients, stirring well with a whisk.

Yield: 1/4 cup (serving size: 2 teaspoons)

This recipe goes with Baked Fish with Roasted Potatoes, Tomatoes, and Sauce

Baked Fish With Olive-Crumb Coating

2 1/4lb white fish fillets
Cooking spray
3 tbsp lemon juice
1/3c dry breadcrumbs
1/3c chopped green olives
1 tbsp EVO oil
2 tsp dried oregano
1 tsp bottled minced garlic
1/4tsp ground pepper
1 can (2.25-oz)chopped ripe olives, drained
6 lemon wedges

Preheat oven to 450°. Arrange fish in a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with lemon juice. Combine the breadcrumbs and the next 6 ingredients (breadcrumbs through ripe olives),then stir until moist. Spread the olive mixture evenly over fillets, pressing firmly to coat. Bake at 450° for 12 minutes or until fish flakes easily when tested with a fork. Serve fish with lemon wedges.

Sour Cream Pound Cake

1 1/2c brown sugar or Splenda
1/2c stick margarine or butter, softened
5/8c egg substitute or 2 eggs
3/4c low-fat sour cream
2 1/4c cake mix (see below)
1/4tsp kosher salt
1 tsp vanilla extract
Cooking spray

To make into Lemon Sour Cream Pound Cake

1 1/2tsp lemon extract
1 tbsp grated lemon rind (about 1 1/2 lemons)
1/4c fresh lemon juice, divided
1 c powdered sugar

Preheat oven to 350°. Coat a loaf pan with cooking spray. Beat sugar(add lemon extract - optional) and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, (add grated lemon rind and 2 tablespoons lemon juice - optional) beating well. Stir sour cream well, and set aside. Combine cake mix and salt. Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Spoon the batter into prepared pan. Bake in loaf pan at 350F for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.

Four egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.

Glaze(optional)
Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Raisin Cake With Caramel Icing

Cake

1 c Sugar or Splenda
1 c brown sugar
1/3c margarine
2 c unsweetened applesauce
3c Cake Mix (see below)
4 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2tsp salt
1/2c raisins
1/4c chopped pecans
1 tsp vanilla extract
Cooking spray

Icing:
1 c packed dark brown sugar
1/2c 1% low-fat milk or soy milk
2 tbsp stick margarine
1/4tsp kosher salt
1 1/2c powdered sugar
1 tsp vanilla extract

Preheat oven to 350°. To prepare cake, beat the first 3 ingredients with a mixer at low speed until well-blended (about 5 minutes). Add applesauce, and beat well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine Cake Mix and next 5 ingredients (Cake Mix through salt), stirring well with a whisk. Add Cake Mix mixture to applesauce mixture; beat just until moist. Stir in raisins, pecans, and 1 teaspoon vanilla. Spoon the batter into 2 (9-inch) round cake pans coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on rack. To prepare icing, combine 1 cup brown sugar, milk, margarine, and 1/4 teaspoon salt in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until slightly thick (about 5 minutes), stirring occasionally. Remove from heat. Add the powdered sugar and 1 teaspoon vanilla; beat with a mixer at medium speed until smooth and slightly warm. Cool 5 minutes (icing will thicken as it cools). Place 1 cake layer on a plate. Working quickly, spread with 1/3 cup icing, and top with remaining layer. Spread remaining icing over top and sides of cake. Store loosely covered in refrigerator.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Pound Cake

Cooking spray
2 tbsp dry breadcrumbs
2 1/4 Cake Mix (see below)
1 tsp baking powder
1/4tsp kosher salt
1/2c margarine, softened
1 1/2c packed light brown sugar or Splenda
1 tbsp vanilla extract
1/2c egg substitute or 2 eggs
1/2c fat-free milk or soy milk
1 tbsp powdered sugar

Preheat oven to 350°.

Coat a loaf pan with cooking spray, and dust with the breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the margarine in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture. Spoon the batter into prepared pan. Bake in loaf pan at 350 degrees F for 60 to 65 minutes. Cool completely on a wire rack. Sift powdered sugar over top of cake.
To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Strawberries and English Cream


Strawberries

8 c sliced strawberries
2 tbsp granulated sugar
2 tbsp orange juice
1 tsp grated orange rind

To prepare strawberries, combine first 4 ingredients in a bowl. Cover and chill 3 hours.

English Cream

2/3c brown sugar or Splenda
1 c egg substitute
3 1/2c 1% low-fat milk
1 tbsp vanilla extract

To prepare the English cream, combine 2/3 cup of sugar and 1 c egg substitute in a large saucepan, stirring with a whisk until blended. Gradually add milk to the pan, stirring constantly with a whisk. Cook over medium heat until mixture coats the back of a spoon (about 8 minutes), stirring constantly. Immediately pour mixture into a bowl; stir in vanilla. Cover and chill (the mixture will thicken as it cools).

Pour the English cream over individual servings of the strawberries.

Mocha Double-Fudge Brownies with Chocolate Icing

Cooking spray
1/3c Better for Bread flour
1/3c Whole Wheat flour
1 c brown sugar or Splenda
1/2c unsweetened cocoa
1/4c stick margarine, melted
2 tbsp water
1 tbsp instant coffee granules
1 tsp vanilla extract
1/4tsp kosher salt
1/2tsp baking powder
1/4c egg substitute or 1 egg
1 lg egg white
1/4c semisweet chocolate chips
1/4c fat-free hot fudge chocolate topping

Chocolate Icing P

6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar


Preheat oven to 350°. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan). Lightly spoon flours into dry measuring cups, and level with a knife. Combine sugar and the next 9 ingredients (sugar through egg white) in a bowl. Add flour and chips, stirring just until blended. Spread half of batter in bottom of prepared pan. Spread the chocolate topping over batter (topping will not completely cover batter). Spread remaining batter over topping. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Garnish the brownies with Icing. Melt the chocolate chips by adding boiling water and stir until smooth. Add vanilla and the sugar, and stir until mixture is smooth. Add more water (1 tbsp at a time)if too thick.

Apricot Cobbler Bars

5 tbsp stick margarine, softened
1/4c powdered sugar
1/4c packed brown sugar
1/4tsp kosher salt
1/8tsp almond extract
5/8c Better for Bread flour
5/8c Whole Wheat flour
3/4c apricot preserves
1/2c low-fat granola without raisins

Preheat oven to 350°. Beat margarine at medium speed of a mixer until light and fluffy. Add sugars, salt, and extract, beating well. Lightly spoon flours into dry measuring cups, and level with a knife. Gradually add flours to margarine mixture, beating until moist. Remove 1/3 cup of flour mixture, and set it aside. Press the remaining flour mixture into the bottom of an 8-inch square baking dish. Bake at 350° for 15 minutes or until lightly golden. Gently spread preserves over warm shortbread. Combine 1/3 cup flour mixture with granola, and sprinkle over the preserves. Bake at 350° for an additional 20 minutes or until golden brown. Cool.

Amy’s Crisp

3/4c brown sugar
3/4c flour
1/2tsp Cinnamon
1/2tsp nutmeg or ginger
3/4 c EVO oil
3/4 c oats

Mush it and apply it as topping to tasty fruit desserts and bake until brown and crisp at 350F for about 30 minutes.

Caramelized Apples

4 Granny Smith apples, each peeled and cut into 16 wedges
1/4c lemon juice
6 tbsp brown sugar
1 1/2tsp ground cinnamon


Toss apples and lemon juice in large bowl. Add sugar, and cinnamon to apples, and toss. Bake apples until very tender and golden, about 1 hour.

Orange Beets

2 lg beets (about 1 1/2 pounds)
1 tbsp EVO oil
1 tbsp grated orange rind
3/4c orange juice
1 tsp lemon juice
1/8tsp kosher salt
1/8tsp ground black pepper
1 1/2tbsp chopped almonds, toasted

Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil, then cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain and cool. Trim off beet roots, then rub off skins. Cut beets into cubes.

Heat EVO oil in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil, and cook until the liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.

Chocolate Icing P

6 oz chocolate chips
6 tbsp boiling water
1/3tsp vanilla extract
1 3/4c confectioners sugar

Melt chocolate by adding boiling water and stir until smooth. Add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.

Pumpkin Orange Spice Cake

1 c Whole Wheat flour
1 c Better for Bread flour
2 tsp baking powder
1 1/2tsp ground cinnamon
1/2tsp baking soda
1/2tsp salt
1/4tsp ground ginger
1/4tsp ground cloves
1 c brown sugar or Splenda
1 c canned pumpkin
1/2c Soy Milk
1/4c orange juice
1/4c EVO oil
1 tbsp grated orange rind
1 egg or 1/4c egg substitute
Cooking spray

Preheat oven to 350°. Lightly spoon flours into a dry measuring cup, and level with a knife. Combine flours and the next 6 ingredients (flours through cloves) in a large bowl. Make a well in the center of the mixture. Combine the sugar and remaining ingredients except the cooking spray in a bowl, and stir with a whisk. Add to the flour mixture, and stir just until moist. Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack, and remove from the pan. Cool completely on the wire rack.

Onion Biscuits

Cooking spray
1 c minced fresh onion
2 c Baking Mix#4 plus 1 tbsp (see below)
3 tbsp vegetable shortening
3/4c low-fat buttermilk (see below)
1 egg lightly beaten, or 1/4c egg substitute
2 tsp water

Preheat oven to 450°. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion and sauté 8 minutes or until golden brown. Cool. Lightly spoon Baking Mix#4 into dry measuring cups, and level with a knife. Place flour in a food processor. Add the shortening, and pulse 2 times or until combined. Sprinkle onion mixture over the flour mixture. With the processor on, slowly add the buttermilk through the food chute, and process until the dough forms a ball. Turn the dough out onto a floured surface, and knead lightly 4 to 5 times. Pat the dough into an 8 x 6-inch rectangle, and cut into 12 squares. Place on a baking sheet. Combine egg and water, and brush over the biscuits. Bake at 450° for 11 minutes or until golden.

Baking Mix#4@
http://allblindtrust.blogspot.com/2006/02/baking-mix4-and-buttermilk-pancakes.html

Low Fat Buttermilk Substitute

3/4c 2% or 1% milk
3/4tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 3/4c. Do not stir, let stand for five minutes before using.

Braised Lettuces

lettuces
4 tbsp Extra Virgin Olive oil
to taste kosher salt
to taste ground pepper

Soak the lettuces in salted water, check for infestation, then rinse. Tie the lettuces with string to keep together for next step. Blanch the lettuces for 3 minutes in a large pot of simmering salted water. Remove lettuces from water with a slotted spoon and drain them on paper towels, gently squeezing and blotting to remove excess water. Remove and discard string. Drizzle 4 tbsp. of Extra Virgin Olive oil in a large sauté pan over medium heat, add lettuces, and cook until lightly browned, about 3 minutes, then carefully turn and cook another 3 minutes. Season to taste with kosher salt and ground pepper. Serve with chicken and wine sauce, if you like.

Sweet Potato Pie 2

1 prepared piecrust
2 c mashed cooked sweet potato (about 1 1/4 pounds)
1 c evaporated fat-free milk
3/4c brown sugar or Splenda
1 tsp vanilla extract
1/2tsp grated lemon rind
1/2tsp ground cinnamon
1/4tsp kosher salt
1/4tsp ground nutmeg
2 eggs
1 1/4c whipped cream topping
Ground cinnamon (optional)

Preheat oven to 350°. Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.

Polenta Cake with Late-Summer Berries

Cake:
Cooking spray
1 1/2c Cake Mix (see below)
1/3c finely ground dry polenta
1/8 tsp kosher salt
1/2 tsp vanilla extract
1/2c egg substitute or 2 eggs
1 c brown sugar or Splenda
6 tbsp butter, softened
2 egg whites

Berry topping:
1 tbsp brown sugar or Splenda
2 tbsp water
1 pack (10-oz) pack frozen unsweetened raspberries, thawed
2 c halved strawberries
1 c blueberries
1 c fresh raspberries
1 c blackberries

Preheat oven to 350°. To prepare cake, coat an 8 x 4-inch loaf pan with cooking spray; set prepared loaf pan aside. Lightly spoon Cake Mix into dry measuring cups; level with a knife. Combine flour, polenta, and salt in a medium bowl, stirring with a whisk; set aside. Combine vanilla extract and whole eggs in a small bowl, stirring well with a whisk. Combine 1 cup sugar and butter in a medium bowl; beat with mixer at medium speed until mixture is light and fluffy (about 5 minutes). Gradually add vanilla extract mixture and egg whites to sugar mixture, beating well (about 2 minutes). Gradually add flour mixture, and stir batter just until moist. Pour cake batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack; remove cake from pan. Cool completely on wire rack. Cut cake into 9 equal slices.
To prepare berry topping, combine 1 tablespoon sugar, water, and thawed raspberries in a food processor or blender; process until the mixture is smooth. Strain mixture through a sieve over a bowl, pressing with the back of a spoon; discard solids. Combine raspberry sauce, strawberries, blueberries, fresh raspberries, and blackberries in a large bowl; toss gently to combine. Prepare grill to medium-high heat. Place cake slices on grill rack coated with cooking spray; grill 1 minute on each side or until golden brown and grill marks form. Serve grilled cake slices with berry topping.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Orange Yogurt Cake


1 c orange juice
1/8tsp crushed saffron threads
2 c Cake Mix (see below)
1/4tsp kosher salt
1 c brown sugar or Splenda
1/4c egg substitute or 1 egg
1 egg white
1/4c plain low-fat yogurt
6 tbsp EVO oil
Cooking spray
3 tbsp sweet orange marmalade
1 tbsp Grand Marnier or other orange-flavored liqueur

Preheat oven to 350°. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes. Lightly spoon 2 cups Cake Mix into dry measuring cups, and level with a knife. Combine Cake Mix, and salt, stirring well with a whisk. Set aside. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Buckwheat Fruited Muffins

1 3/4c Buckwheat Pancake Mix (see below)
1 c Peeled, cored, finely Choppped Granny Smith Apples
1/3c Brown Sugar or Splenda
1/4c Chopped, pitted dates
1/4tsp Baking soda
1/8tsp Salt
3/4c Low fat buttermilk (see below)
2 tbsp EVO Oil
1/4c Egg Substitute, or 1 Egg beaten
cooking spray

Combine apples, Buckwheat Pancake Mix, sugar, dates, baking soda and salt in large bowl. Make a well in the center of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins

Buttermilk Substitute

3/4c 1% or 2% milk
3/4tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

Buckwheat Pancake Mix@
http://allblindtrust.blogspot.com/2006/02/buckwheat-whole-wheat-pancake-mix-and.html

Buckwheat Whole Wheat Pancake Mix and Buckwheat Buttermilk Pancakes

Buckwheat Pancake mix:
7 1/2c whole-wheat flour
5 c buckwheat flour
1 c brown sugar or Splenda
1/4c baking powder
1 tbsp baking soda
1 tsp kosher salt

Pancakes:
1/2c Buckwheat Pancake mix
1 c low-fat buttermilk (see below)
1 tsp EVO oil
1 tsp vanilla extract
1/4c egg substitute or 1 egg


To prepare the pancake mix: Spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl. Store in an airtight container until ready to use.

To prepare the pancake batter: Put the milk, egg, salt,vanilla extract, and oil into a blender and blend thoroughly for 15 - 30 seconds. Then add the Buckwheat Pancake mix and blend again for 15 - 30 seconds. If possible, let the batter stand to allow the mixture to settle before cooking. Add more or less Pancake Mix for the consistency you like. Remember, the looser the batter, the happier the pancake. Pour about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook an additional minute.

Buttermilk Substitute:

1 c 1% or 2% milk
1 tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

Cream Cheese Pound Cake

3 c Cake Mix (see below)
1 1/2c brown sugar
1/2c Gold Medal® Better for Bread flour
3/4c margarine
1 tsp vanilla
1/8tsp kosher salt
6 eggs or 1 1/2c egg substitute
1 pack (8 oz) cream cheese, softened
Powdered sugar, if desired

Heat oven to 350°F. Grease and flour 2 loaf pans, 9x5x3 inches. Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pans. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cakes completely. Sprinkle with powdered sugar.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Cake Mix and SUPER MOIST CHOCOLATE CAKE

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area.

SUPER MOIST CHOCOLATE CAKE

1 1/2 c Cake Mix
3 tbsp cocoa
1 c brown sugar
1/2tsp salt (optional)
5 tbsp EVO oil
1 tbsp vinegar
1 tsp vanilla extract
1 c water

1. Put your Cake Mix into mixing bowl, add cocoa, sugar and salt and mix well.

2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.

3. Pour the water into the bowl, over all of this.

4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.

5. Bake at 350 for about half an hour, test with a toothpick.

Enjoy this delicious cake. You will be surprised at its moistness and richness. It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes. It even freezes well.

Easy Cupcakes

3 c cake mix(see below) or baking mix #3 (see below)
1 c brown sugar or Splenda
1 c milk or water
1/4c Mayonnaise
1 tbsp EVO oil
2 tsp vanilla
2 eggs or 1/2c egg substitute
Favorite frosting, if desired


1. Heat oven to 375ºF. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
2. Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
3. Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool dry area.

Baking Mix #3

6 c Better for Bread flour
6 c Whole wheat flour
3 tbsp baking powder
2 tbsp baking soda
1 ½ tsp salt
1 tsp baking soda



Mix all ingredients very well. Store in a cool dry area.

Sour Cream-Peach Coffee Cake

2 1/3c Cake mix
1/2c milk
3 tbsp sugar
3 tbsp EVO oil
1 can (15 oz) sliced peaches, drained or 2 small peaches, peeled and sliced
1/4c brown sugar
1/2tsp ground cinnamon
2/3c sour cream
1 egg or 1/4c egg substitute
Sweetened whipped cream, if desired


Heat oven to 375°F. Stir together cake mix, milk, 3 tablespoons sugar and the EVO oil in a medium bowl. Spread in square pan, 9x9x2 inches. Arrange peach slices on top. Mix 1/4 cup sugar and the cinnamon, then sprinkle over peaches. Mix sour cream and egg, and drizzle over top. Bake 35 to 40 minutes or until toothpick inserted in cake comes out clean. Serve warm with whipped cream.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Strawberry-Sour Cream Cake

3 c Cake Mix (see below)
1 c sour cream
2/3c brown sugar or Splenda
1/2 c water
2 tsp vanilla
2 eggs or egg substitute
Strawberry-Sour Cream Topping (See Below)


Heat oven to 350ºF. Grease and flour rectangular pan, 13x9x2 inches. Beat all ingredients except Strawberry-Sour Cream Topping in large bowl on low speed 30 seconds, scraping side and bottom of bowl frequently. Beat on medium speed 4 minutes. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Spread Strawberry-Sour Cream Topping over warm cake. Store covered in refrigerator.

Strawberry-Sour Cream Topping

1 1/2c sour cream
1/3c packed brown sugar
3 c sliced strawberries

1. Mix sour cream and brown sugar in large bowl. Gently stir in strawberries.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Cappuccino-Chocolate Coffee Cake

1/3c flaked coconut
1/4c chopped nuts
1/4c brown sugar or Splenda
1 tbsp butter or margarine, melted
2 c Cake mix (see below)
2/3c milk or water
1/4c brown sugar or Splenda
2 tbsp butter or margarine, melted
1 egg or 1/4c egg substitute
1/3c semisweet chocolate chips, melted
2 tsp powdered instant coffee (dry)


Heat oven to 400ºF. Grease square pan, 8x8x2 inches. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside. Beat remaining ingredients except chocolate chips and coffee in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Stir together chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled design. Sprinkle coconut mixture evenly over top.
Bake 20 to 25 minutes or until light golden brown. Serve warm.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Blueberry-Lemon Coffee Cake

1 egg or 1/4c egg substitute
2 c Cake mix (See Below)
1/3c brown sugar or Splenda
2/3c milk
1 tbsp grated lemon peel
1 c fresh or frozen (thawed) blueberries, rinsed and well drained
1/4c Cake mix (See Below)
Lemon Icing (See Below)

1. Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups Bisquick mix, the sugar, milk and lemon peel.
2. Stir blueberries and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan.
3. Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing. Serve warm.

Lemon Icing

2/3c powdered sugar
3-4 tsp lemon juice

1. Stir ingredients until smooth.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Apple-Cream Cheese Coffee Cake

Take a coffee cake break! This tempting coffee cake is filled with cream cheese and topped with apples, cinnamon and walnuts.

1 pack (3 oz) cream cheese
1/4c margarine (firm)
2 c Cake Mix (See Below)
1/3c milk
2 tbsp brown sugar
1/2tsp ground cinnamon
1 can (21 oz) apple pie filling
1/4c chopped walnuts
Cream Cheese Filling (See Below)

Heat oven to 425ºF. Lightly grease cookie sheet. Cut cream cheese and butter into Cake Mix. Stir in milk. Turn dough onto surface well dusted with Cake Mix ; roll in Cake Mix to coat. Knead 8 to 10 times.
Roll dough into rectangle, 12x8 inches. Place on cookie sheet. Spread Cream Cheese Filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix sugar and cinnamon; sprinkle over top. Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on wire rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Refrigerate any remaining coffee cake.

Cream Cheese Filling

1 pack (8 oz) cream cheese, softened
1/3c brown sugar or Splenda
1 tsp grated lemon peel
2 tsp lemon juice

Beat all ingredients on medium speed until smooth.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Crumb Cake

1 1/2c Cake Mix (See Below)
1/2c brown sugar
1/2c milk or water
2 tbsp vegetable shortening
1 tsp vanilla
1 egg or 1/4c egg substitute
Crumb Topping (See Below)

Heat oven to 350ºF. Grease and flour 8-inch square pan or 9-inch round pan. Beat all ingredients except Crumb Topping in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly. Make Crumb Topping; spread over cake. Set oven control to Broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Crumb Topping

1/2c flaked coconut
1/3c packed brown sugar
1/4c chopped nuts
3 tbsp margarine, softened
2 tbsp milk or soy milk

Stir together all ingredients.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Chocolate-Cinnamon Sundae Cake

1 1/3c Cake Mix (see below)
1/2c sugar
1/3c unsweetened baking cocoa
1 tsp ground cinnamon
1/4c egg substitute, or 1 egg
2/3c skim milk
3 tbsp EVO oil
1 c chocolate-flavor syrup
1/2 tsp ground cinnamon
1 pint (2 cups) reduced-fat vanilla ice cream, if desired

Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray; lightly flour. In medium bowl, beat all ingredients except chocolate syrup, 1/2 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, in 1-quart saucepan, heat chocolate syrup and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until warm. Serve sauce warm or cool. Drizzle sauce over warm or cool cake. Serve with ice cream.

Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area

Baking Mix#4 and Buttermilk Pancakes

Baking Mix#4

6 c Whole Wheat flour
6 c Better for Bread flour
3/4c tablespoons brown sugar or Splenda
4 tbsp baking powder
2 tbsp baking soda
1 tbsp kosher salt

Mix all ingredients well. Store in a cool dry place.

For Buttermilk Pancakes

1 c Baking Mix#4
1 c low-fat buttermilk (see below)
1 tsp EVO oil
1 large egg, lightly beaten or 1/4c egg substitute
Cooking spray

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth. The looser the mixture, the happier the pancakes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Low Fat Buttermilk Substitute

1 c 2% or 1% milk
1 tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

White-Bean Hummus Dip

1/4c chopped green onions
2 tbsp fresh lemon juice
2 tbsp sesame-seed paste
1/2tsp dried oregano
1/4tsp ground cumin
1/8tsp kosher salt
1/8tsp black ground pepper
1 can (15.5-oz) white beans, rinsed and drained
1 clove garlic, peeled

Combine all of the ingredients in a food processor, and process until the mixture is smooth.

Cajun seasoning

1 1/2tsp paprika
1 tsp dried thyme
1/2tsp ground sage
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/4tsp salt
1/4tsp sugar
1/4tsp ground red pepper

Mix all ingredients well. Store in a cool dry place.

Soy Chicken, Mint, and Cucumber Skewers with Spring Onion Sauce

3/4c low-fat mayonnaise
1/3c low-fat buttermilk
3 tbsp chopped green onion tops
1 tbsp chopped fresh or 1 teaspoon dried tarragon
1 tbsp chopped fresh or 1 teaspoon dried dill
2 tsp rice vinegar
1/2 small cucumber (about 2 ounces)
3 c water
1/2lb soy chicken squares, precooked, cut into 24 (3/4-inch) pieces
24 small mint leaves
Cucumber slices (optional)

Place first 6 ingredients in a blender; process until smooth. Cover and chill. Cut the cucumber lengthwise into 4 pieces, and cut each piece crosswise into 6 (1/4-inch) slices. Bring water to a boil in a medium saucepan, and cook 2-4 minutes or until done. Drain well, and cool. After cooking as package directs, cut the soy chicken into pieces, then thread 1 soy chicken piece, 1 cucumber piece, and 1 mint leaf onto each of 24 (6-inch) skewers. Cover and chill. Serve with sauce, then garnish with cucumber slices, if desired.

Bruschetta Pomodoro

2 c minced plum tomato (about 3/4 pound)
1 1/2tsp capers
2 tbsp chopped olives
1 tbsp chopped red onion
1 tbsp chopped fresh basil
1 tbsp EVO oil
1/4tsp Red Wine vinegar
1 tsp brown sugar
1/4tsp kosher salt
1/8tsp ground pepper
10 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Combine all the ingredients except French bread. Cover and let stand 30 minutes. Drain the tomato mixture. Top each bread slice with 1 tablespoon of tomato mixture.

Moroccan Vegetable Stew

2 tbsp EVO oil, divided
2 acorn squash, halved and roasted
to taste salt and pepper
2 tsp cinnamon
1 c lentils, rinsed and cleaned
1 c brown rice
1 tbsp coriander
1 bay leaf
2 tbsp curry powder
3 1/2c vegetable stock, divided
1 onion, chopped
1/2c dried apricots, chopped

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside. Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time. Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Soak the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper.

Roasted vegetable stock and soup

2 c diced onion
1 c carrots, scrubbed and diced (about 2 carrots)
1 c celery, diced (about 3 stalks celery)
6 cloves whole peeled garlic
2 c peeled, diced celery root
3 tbsp EVO oil
1/2tsp kosher salt
1/4tsp ground pepper
2 leeks, white part only
10 peppercorns
1 bay leaf
3-4 sprigs thyme
3-4 sprigs parsley
1/2c dried porcini mushrooms
2 Yukon Gold potatoes, peeled, half-inch dice

1. Heat the oven to 425 degrees. Toss together the onion, carrots, celery, garlic and celery root with the olive oil, salt and pepper in a large baking pan. Roast 35 to 45 minutes or until vegetables are lightly browned, stirring occasionally.

2. Place the roasted vegetables in a tall 8-quart stockpot. Cut the leeks into quarter-inch slices and add them to the pot. Add the peppercorns, bay leaf, thyme, parsley and dried mushrooms. Peel the potatoes and add the peels to the pot. Cut the peeled potatoes into half-inch dice, cover them with Peel and dice the potatoes, throw peels into stockpot, cover potatoes with cold water, and set aside to use in the soup. Add 10 cups cold water to the stockpot.

3. Bring the mixture to a boil over high heat. Reduce the heat to a simmer and cover. Simmer 45 minutes.

4. Remove the pot from the heat. Strain the stock through a cheesecloth-lined strainer, lightly pressing the vegetables with the back of a spoon to extract juices. Discard the vegetables. You will have about 8 cups of stock.

Soup

2c sliced cremini mushrooms
4 tsp plus 2 tbsp EVO oil, divided
to taste Kosher salt
to taste White pepper
1 medium onion, diced (about 1 cup)
1/2c diced celery
1/2c diced carrot
2 cloves garlic, minced
1/2c dried small white beans
8 c roasted vegetable stock
3 c coarsely chopped Savoy cabbage
1/4lb each green beans and yellow beans, stems removed, cut diagonally into 1-inch pieces
Sliced, toasted French bread

1. Heat the oven to 425 degrees. Toss the sliced mushrooms in a bowl with 4 teaspoons olive oil, one-eighth teaspoon salt and a pinch of white pepper. Place in a baking pan and roast for about 13 minutes, until tender and lightly browned. Remove from the oven and let stand.

2. Sauté the onion, celery and carrot in 2 tablespoons olive oil in a tall 8-quart stockpot until tender, about 5 minutes. Add the garlic and sauté 1 minute.

3. Add the white beans, vegetable stock, cabbage and 1 teaspoon salt. Bring the mixture to a boil over high heat, then reduce heat to a simmer, cover and cook about 1 hour, stirring occasionally.

4. Add the drained potatoes and the mushrooms during the last 30 minutes of cooking.

5. Add the green and yellow beans during the last 15 minutes of cooking and simmer until the beans are crisp-tender. Season to taste with salt. Serve the soup with toasted French bread brushed with good olive oil.

Cooking Prime Rib

Oven should be preheated to 325°. Meanwhile rub the rib generously with your seasonings and place in a shallow roasting pan. Place the rib in the oven and roast until the internal temperature is 125° for rare or 135° for medium. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done. This allows for after-cooking. High heat will tend to dry your meat, give you less yield and produce an unevenly cooked roast. Always allow the meat to rest once it is removed from the oven. Do not carve immediately, rest for 10 minutes and carve.

Lemon Granita

3 lemons
1/2c. sugar
2/3c. water

1. Strip the zest from the lemons and chop it roughly. 2. Place it in a saucepan with the sugar and water and heat until it simmers. 3. Wait for the mixture to simmer, then strain it into a shallow container. 4. Let it cool to room temperature, then juice all three lemons into it, straining out the seeds and loose pulp. 5. Stir the mixture together well, then freeze. 6. Stir it together as it freezes, loosening any ice film that forms and crushing any lumps. Repeat every 20 minutes or so - more often once it's almost frozen. This step creates the signature texture. 7. Serve it when it's still slightly slushy. Use big lemons for this recipe. If you have access to a lemon tree, use fresh tree-ripened lemons. This dish is traditionally very tart. You can add sugar to the recipe, or drizzle a simple sugar syrup onto each serving.

Pistachio Biscotti

1 1/2c pistachios
1/2c (1 stick) unsalted butter or margarine
3 eggs or 3/4c egg substitute
1 c brown sugar
1 tsp vanilla extract
1 3/4c Better for Bread flour
1 3/4c Whole Wheat flour
1 tsp baking powder
1/2tsp kosher salt

Preheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on a cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Roasted Red Onions

6 tbsp butter or margarine
2 1/4tsp red wine vinegar
1 1/2tbsp extra-virgin olive oil
2 1/4tsp brown sugar
1/2 cup honey
1/2 bunch fresh thyme
to taste Kosher Salt
to taste ground black pepper
4 halved red onions

Preheat the oven to 350 degrees F. Combine the butter, vinegar, oil, sugar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes. Serve with fish and potatoes.

Butternut Squash or PUMPKIN SOUFFLE

20 oz frozen Butternut Squash puree, or 2 cups of canned pumpkin puree
Extra-virgin olive oil
kosher salt to taste
ground black pepper to taste
Zest of 1 orange, finely grated
1/2tsp minced fresh rosemary
1 tsp ground cinnamon
2 tbsp unsalted butter, at room temperature, plus more for greasing the soufflé dish
4 eggs, separated
Pinch of cream of tartar
Granulated sugar, for the soufflé dish
Confectioners’ sugar, for dusting

Preheat the oven to 350F. Place the butternut squash puree into a food processor, and add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Whisk in the egg yolks to cream out the filling. In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest. Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners’ sugar before serving.

Soft Polenta (Not so simple)


1 1/2c stock
1 1/2c heavy cream
1/2tsp nutmeg, ground
3/4tsp kosher salt
Pinch ground pepper
5 tbsp polenta
5 tbsp semolina
1/4c freshly grated semi hard cheese (optional)
1/4c Parmesan, plus extra for dusting

In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve. To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.

SOFT POLENTA (Simple)

6 cups water
1/4 cup (1/2 stick) butter or margarine
1 teaspoon salt
1 1/4 cups quick-cooking polenta (precooked maize meal)*

Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.

*Polenta is a coarse ground cornmeal and generally made into a mush-like porridge

Braised Red Cabbage with Apples

1 head red cabbage, about 2 pounds
2 tbsp butter or margarine
1 onion, sliced
2 Granny Smith Apples, cored, peeled and sliced
1 tbsp chopped dill, plus more for garnish
2 bay leaves
1/2c broth
1/3c cider vinegar
2 tbsp brown sugar
Salt and pepper, to taste

Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Sauté the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.

Spiced Apples and Raisins

1 tbsp unsalted butter or margarine
3 Granny Smith apples, peeled, cored and sliced in 1/2-inch-thick wedges
2 Leaves from fresh thyme sprigs
1/2c raisins
3/4c frozen apple juice concentrate, thawed
3 tbsp brown sugar
1/4tsp ground cinnamon
1/4tsp ground cloves
1 tbsp fresh lemon juice
Sea salt to taste
ground pepper to taste

Melt butter in a large skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 6 minutes to give them some color. Toss in raisins and add apple juice. Stir in the brown sugar, cinnamon, and cloves. Season to taste with salt and pepper. Add lemon juice and simmer until apples are tender but still hold their shape, about 10 minutes. Set aside and keep warm.

Buttermilk Substitute

1 c milk
1 tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

Rosemary Peach Jam

12 peaches, Peeled, Finely Chopped
1 lemon, juice of
6c sugar
3 rosemary sprigs
1 box powdered pectin
1 tbsp butter or margarine


Place peaches in a large pan and heat until lukewarm. Remove from heat. Add rosemary sprigs and stir slightly. Infuse herbs into peaches for 30 minutes. Remove herbs. Prepare canning jars and flat lids and bands by covering them with boiling water until ready to use. Measure sugar into a separate bowl but do not add to peaches. Stir 1 box of Fruit Pectin into the peaches. Add lemon juice and margarine. (The margarine limits foaming) Cook on high heat, stirring constantly, until a full rolling boil is reached. Quickly add the sugar all at once and return to a full rolling boil. Cook exactly 1 minute at the full rolling boil, then remove from heat, immediately fill jars to within 1/8 inch of the top. Carefully wipe the jar rims and threads clean, cover with the flat lids and screw bands on tightly. At this point you may seal the jars using the Sure-Jell® Jam and Jelly technique or processing in a water bath following USDA directions.
For the Sure-Jell® Technique
As soon as bands are tightened invert the jars for five minutes. After 5 minutes turn upright and allow to cool. After the jars are cool check the seals by pressing on the lid with your finger, if the jar lid springs up it is not sealed and the jam must be refrigerated. Sealed jars may be stored in a cool, dry place for 1 year. Opened jam will keep in the refrigerator for 3 weeks. Please note, this technique is only used for jams and jellies.

Alternate recipe
Rosemary Peach Jam (makes 7 cups)
4 Cups Peeled, Finely Chopped Peaches (about 3 pounds)
2 Six inch Sprigs of Fresh Rosemary
12 Ginger Scented Geranium Leaves (optional)
2 tbsp Fresh Lemon Juice
1 Box Fruit Pectin
1/2tsp Margarine or Butter
5 & 1/2 Cups Sugar

Dark Chocolate Orange Cake

Cooking spray
3/4c powdered sugar
3 lg eggs
2 tbsp cornstarch
3 tbsp unsweetened cocoa
3 tbsp fresh orange juice
1 tbsp Triple Sec (orange-flavored liqueur)(OU)
1 tbsp hot water
Dash salt
2 oz bittersweet chocolate, chopped
Powdered sugar (optional)
Orange rind strips (optional)

Preheat oven to 350°. Coat an 8-inch spring form pan with cooking spray, then line bottom of the pan with parchment or wax paper. Wrap outside of pan with aluminum foil. Place 3/4 cup of sugar and eggs in a bowl, and beat with a mixer at high speed 7 minutes. Combine cornstarch and cocoa in a small bowl, set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl, then microwave at high for 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture, and whisk until smooth. Gently stir one-fourth of egg mixture into chocolate mixture. Fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan, and add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water, and cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula, then cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.

Coffee Cake

Coffee Cake:
Cooking spray
1 1/4c brown sugar
1/3c EVO oil
2 lg eggs or 1/2c egg substitute
1 1/4c Better for Bread flour
1 1/4c Whole Wheat flour
1/2c corn starch
1 tsp baking powder
1 tsp baking soda
1/2tsp kosher salt
1 1/2c low-fat buttermilk (see below)
1 tbsp vanilla extract

Coat a 12-cup Bundt pan with cooking spray, and sprinkle 1/3 cup of the walnut mixture into the pan. Preheat oven to 350°. Place some streusel mixture at the bottom of the pan if you wish. Combine 1 1/4 cups sugar and EVO oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, corn starch, baking powder, baking soda, and salt, stirring well. Add flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture, and mix after each addition. Stir in vanilla. Pour the remaining batter into prepared pan, and sprinkle any mixture such as streusel over the batter, if you wish. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan 10 minutes on a wire rack, and remove from pan.

Buttermilk Substitute:
1 1/2c 2%milk
1 1/2tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take 1 1/2tbsp vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 1 1/2c. Do not stir, let stand for five minutes before using.

Cinnamon Streusel Coffee Cake

Cinnamon Streusel:
1/3c chopped walnuts
1/3c firmly packed brown sugar
3 tbsp Better for Bread flour
1 tbsp ground cinnamon


Combine the first 4 ingredients in a small bowl, and stir well. Coat a 12-cup Bundt pan with cooking spray, and sprinkle 1/3 cup of the walnut mixture into the pan. Set the walnut mixture aside. Soften the brown sugar that's hard and dry by placing it in the microwave for a few seconds.

Coffee Cake:
Cooking spray
1 1/4c brown sugar
1/3c EVO oil
2 lg eggs or 1/2c egg substitute
1 1/4c Better for Bread flour
1 1/4c Whole Wheat flour
1/2c corn starch
1 tsp baking powder
1 tsp baking soda
1/2tsp kosher salt
1 1/2c low-fat buttermilk (see below)
1 tbsp vanilla extract

Preheat oven to 350°. Combine 1 1/4 cups sugar and EVO oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, corn starch, baking powder, baking soda, and salt, stirring well. Add flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture, and mix after each addition. Stir in vanilla. Measure 2 cups of batter, and set aside. Pour the remaining batter into prepared pan, and sprinkle the remaining walnut mixture over the batter. Pour the reserved 2 cups of batter over the walnut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan 10 minutes on a wire rack, and remove from pan.

Buttermilk Substitute:
1 1/2c 2%milk
1 1/2tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take 1 1/2tbsp vinegar or lemon juice, place in a measuring cup and fill with enough milk to make 1 1/2c. Do not stir, let stand for five minutes before using.

Creole Spice Rub

1 tsp dry mustard
1 tsp garlic powder
1 tsp ground sage
1 tsp dried thyme
3/4tsp salt
1/2tsp ground cumin
1/2tsp ground red pepper
1/2tsp ground black pepper

Combine mustard and next 7 ingredients.

Beef stew and Onions (Carbonnade à la Flamande)

3/4c Better for Bread flour
1/2tsp kosher salt
1/2tsp black pepper
1/8tsp ground nutmeg
2 1/2lb boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
1 tbsp EVO oil
2 c chopped onion (about 2 large onions)
1 tbsp chopped garlic
14 oz beef broth
1 c water
2 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp tomato paste
2 tbsp Dijon mustard
1 tsp fresh thyme
2 bay leaves
1 (12-oz) bottle dark beer
2 tbsp chopped fresh parsley

Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.
Heat a large Dutch oven over medium-high heat, and add the oil. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan. Add onion and garlic to pan; sauté 5 minutes or until tender. Return beef to pan. Stir in broth, scraping pan to loosen browned bits. Add water and the rest of the ingredients through beer, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves. Garnish with parsley. A classic Belgian dish, this stew features beef and onions in a beer-laced broth. Use Newcastle Brown Ale, or Guinness, both dark brews.

Vietnamese Soy Sauce and Marinade


1/4c chopped green onions
1/4c low-sodium soy sauce
1 1/2tbsp chopped peeled fresh ginger
1 tbsp brown sugar
1 tbsp dark sesame oil
1 tbsp honey
1/8tsp ground nutmeg
1 garlic clove

To prepare sauce, combine first 8 ingredients in a food processor; process until smooth. Place in a small bowl. A hint of nutmeg in the sauce reflects the French influence in Vietnamese cooking. Use as a sauce and marinade.

Mojo

1/2c cilantro leaves
1/2c mint leaves
3 tbsp water
1 tbsp EVO oil
1 tbsp fresh lemon juice
1 garlic clove

To prepare mojo, combine cilantro and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place in a small bowl. Combining mint with cilantro adds a refreshing element to the mojo, a Caribbean condiment consisting of garlic, citrus juice, and oil. Mojo is Cuba's symbolic seasoning. It is a tart condiment that perks up everything on the meal table, from grilled seafood, meats and tostones, to boiled viandes and Cuban sandwiches. Traditional mojo includes olive oil, garlic, sour-orange juice, cumin, oregano and black pepper, but most restaurants have a simple version made with lemon juice, vinegar and sugar with sliced onions or chopped garlic.

Cranberry-Barbecue Beef Sandwiches

1 c beef broth
1/4c instant minced onion
2 tbsp ground black pepper
4 lb boneless chuck roast, trimmed
1 c sweet hickory smoke barbecue sauce
1/4c brown sugar
1 c whole-berry cranberry sauce
16 (1 1/2-oz) hamburger buns

Combine first 3 ingredients in a Dutch oven. Add beef, and bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid, discard, or retain remaining broth for future use. Shred beef with 2 forks, then return the shredded beef to pan. Add reserved cooking liquid, barbecue sauce, brown sugar, and cranberry sauce, and stir well. Cook over a medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.

Simply Wonderful Rice, Beans, and Avocado

Rice:
2 c Instant Brown Rice
2 c Water
1 tbsp chives, dried
1 tbsp parsley, dried
1 tsp kosher salt
1 tsp pepper
1 tbsp EVO oil

Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff.

Bean mix:
1 can (15-oz) black beans, rinsed and drained
2 c halved cherry tomatoes
2/3c diced peeled avocado (about 1 medium)
1/3c chopped green onions
1/3c (1 1/2 ounces) shredded cheddar cheese
1 tbsp chopped ripe olives
1/4tsp kosher salt
1/4tsp ground black pepper

Stir in beans, then cook 5-10 minutes or until hot. Place rice mixture in a large bowl. Add remaining ingredients, tossing gently to combine.

Sesame Bread

10 oz water
1 tbsp brown sugar
1 tsp kosher salt
4 tsp EVO oil
12oz Whole Wheat flour
12 oz Better for Bread flour
1 tbsp dry Baker’s yeast
Cooking spray
4 oz yellow cornmeal
1/4c sesame seeds

In order given above, place ingredients through yeast into ABM, and turn on dough cycle. On a clean dry floured surface, turn out the dough. Divide the dough into 2 equal portions, shaping each portion into a 12-inch-long loaf. Place the loaves on a baking sheet sprinkled with 1/2 cup cornmeal. Lightly brush the loaves with cold water. Sprinkle evenly with 1/4 cup of sesame seeds. Place a shallow pan of boiling water on the bottom rack of cold oven. Place loaves on middle rack of oven. Place the loaves in a 225° oven until doubled in size. Bake the loaves in the same oven at 400°. Bake for 35 minutes or until loaves sound hollow when tapped. Cool on a wire rack. This is inspired by Cuban bread, which requires a different baking method than most yeast breads; it undergoes one rise and is placed in an unheated oven (the dough rises a little more as the oven heats up). For best results, give this bread soon after baking. It's wonderful toasted with Preserves.

Raisin-Stout Loaves

6 oz water
4 oz stout or other dark beer, at room temperature
1 tsp kosher salt
1 tbsp EVO oil
1 tbsp honey
3/4c golden raisins
9 oz Whole Wheat flour
9 oz Better for Bread flour
6 oz whole-grain rye flour
1/2c coarsely chopped walnuts
1 tbsp dry Baker’s yeast
Cooking spray

In order given above, place ingredients through yeast into ABM (let raisins soak for a few minutes), and turn on dough cycle. On a clean dry floured surface, turn out the dough. Shape into two oval-shaped loaves and make 3 (1/4-inch-deep) diagonal cuts across top of each loaf using a sharp knife. Place the loaves in a 225° oven until doubled in size. Bake the loaves in the same oven by raising the temperature to 350° for 30-40 minutes or until browned on bottom and sound hollow when tapped. Cool on a wire rack 30 minutes before slicing. These hearty oval-shaped breads are delicious served with the slightly sweetened Whipped Butter. Use Guinness for the dough, but you can substitute another dark beer, such as Newcastle Brown Ale, if desired.

Potato-Dill Bread

5 oz water
1 tbsp brown sugar
1 tbsp dried dill
1 tsp salt
2/3c mashed baking potatoes
4 tsp EVO oil
9 oz Better for Bread flour
9 oz Whole Wheat flour
1 tbsp dry Baker’s yeast
Cooking spray

In order given above, place ingredients through yeast into ABM, and turn on dough cycle. On a clean dry floured surface, turn out the dough. Punch dough down. Let rest 5 minutes. Roll into a rectangle on a lightly floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 35 minutes or until doubled in size. Preheat oven to 350°. Uncover dough. Bake at 350° for 30 minutes or until loaf is browned on top and sounds hollow when tapped. Remove loaf from pan. Cool on a wire rack 15 minutes. Mashed potatoes give this bread a light moistness. Use dried, not fresh, dill so it slowly infuses the bread as it bakes. The loaf is great for sandwiches.

Hawaiian Bread

4 oz pineapple juice
4 oz soy milk
1/4c egg substitute
1/3c brown sugar
1/4c EVO oil
1/2tsp kosher salt
12 oz Whole Wheat flour
12 oz Better for Bread flour
1 tbsp Baker’s dry yeast
Cooking spray
2 tbsp Better for Bread flour

In order given above, place ingredients through yeast into ABM, and turn on dough cycle. On a clean dry floured surface, turn out the dough. Coat 2 (8-inch) round pans with cooking spray, and dust each pan with 1 tablespoon flour. Divide dough evenly between prepared pans. Let rise in oven at 225° until doubled in size. Bake at 350° for 30 minutes or until golden brown. This famous bread is actually a Portuguese sweet bread. It's delicious toasted for breakfast or used to make sandwiches.

Warm Tomato Vinaigrette

2 tbsp EVO oil
2 garlic cloves, minced
1 c chopped tomato
2 tbsp fresh lemon juice
1 tbsp Red Wine vinegar
1 tbsp brown sugar
1/2tsp kosher salt


Heat oil in a large nonstick skillet over medium-high heat. Add garlic, sauté 30 seconds or until garlic begins to brown. Add the tomato and onions, and reduce heat to medium, and cook for 1 minute. Remove from heat, then stir in 2 tablespoons lemon juice, brown sugar, vinegar, and 1/2 teaspoon salt. Keep warm.

Cake flour Substitute

6 tbsp corn starch
1 1/2c flour plus 2 tbsp flour

Cake flour in the US is not common but can be made with regular flour by removing three tablespoons per cup and replacing it with corn starch. Above formula yields two cups.

Cinnamon-Raisin Bread

8 oz Soy milk
1/4c egg substitute
4 tsp Extra Virgin Olive Oil
2/3c raisins
1/4c packed brown sugar
1 tsp Kosher Salt
1 tbsp ground cinnamon
12 oz Better for Bread flour
12 oz Whole Wheat flour
3 tsp Baker’s active dry yeast

Combine all ingredients in order into ABM. Let raisins sit for a few minutes in the liquid to plump up, before any other dry ingredients are added. Turn on machine to whole wheat loaf cycle for baking, or to dough cycle to bake outside of ABM.

Caramel-Pecan Sticky Buns

Caramel:
1/3c packed dark brown muscovado sugar or dark brown sugar
3 tbsp margarine
4 tsp light corn syrup
Cooking spray
2 tbsp chopped pecans

Dough:
10 oz water
1 tsp kosher salt
3 tsp brown sugar
4 tsp EVO oil
24 oz flour (12 oz each of Whole Wheat, and Better for Bread)
1 tbsp baker’s dry yeast

Spread on Dough:
1/3c brown sugar
1 tsp ground cinnamon


To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.
To prepare dough, place ingredients in ABM in order and set machine to dough cycle. Turn out dough onto a clean floured surface. Combine brown sugar and cinnamon in a small bowl; set aside. Roll dough into a large rectangle. spread 2 tablespoons of softened margarine over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size. Preheat oven to 375°. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.

Blueberry Scones

1/2c 2% reduced-fat milk
1/4c sugar or Splenda
2 tsp grated lemon rind
1 tsp vanilla extract
1 lg egg, or 1/4c egg substitute
2 c flour (half and half whole wheat, and Better for Bread)
1 tbsp baking powder
1/2tsp salt
3 tbsp chilled butter, cut into small pieces
1 c blueberries
Cooking spray
1 lg egg white, lightly beaten
2 tbsp brown sugar

Preheat oven to 375°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries. Add milk mixture, stirring just until moist (dough will be sticky). Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm. Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries.

Mayonnaise Cake 2

2 c. cake flour (See Below)
2/3c unsweetened cocoa (optional)
1 1/4tsp baking soda
1/4tsp baking powder
3 eggs or 3/4c egg substitute
1 2/3c sugar
1 tsp vanilla
1 c Mayonnaise
1 1/3c water

1. Preheat oven to 350`F. Grease and flour bottom of 2 (9 x 1-1/2 inch) round cake pans.

2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water (begin and end with flour). Pour into prepared pans.

4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks. Frost as desired.

Cake flour in the US is not common but can be made with regular flour by removing three tablespoons per cup and replacing it with corn starch.

Basic Mayonnaise Cake

1 tsp. baking soda
2 tsp. vanilla
2 c. cake flour (See Below)
2 tbsp. cocoa (optional)
1 c. sugar or sweetener
1 tsp. salt
1 c. mayonnaise

Mix baking soda and vanilla together in a large bowl and then let cool. Sift together the cake flour, cocoa, sugar and salt. Fold in mayonnaise. Bake 25 - 30 minutes in a 350 degree oven in 2 square pans or one rectangular pan. Makes a moist cake. Frost if you desire. Powder with confectioner’s sugar.

Cake flour in the US is not common but can be made with regular flour by removing three tablespoons per cup and replacing it with corn starch.

Warm Spiced Lentils

1 c petite green lentils
1 sm onion, peeled
4 cloves
2 bay leaves
1 (2-inch) lemon rind strip
1 tbsp extra virgin olive oil
3/4c chopped red onion
1 c chopped seeded tomato
3/4tsp ground ginger
3/4tsp ground cumin
1/2tsp ground turmeric
1/2tsp Hungarian sweet paprika
1/8tsp ground red pepper
3 garlic cloves, minced
1/4c chopped fresh cilantro
3 tbsp chopped fresh flat-leaf parsley
1 1/2tbsp fresh lemon juice
1/2tsp kosher salt
1/8tsp ground black pepper
8 lemon wedges

Place lentils in a large saucepan, and cover with water to 2 inches above lentils. Stud whole onion with cloves. Add studded onion, bay leaves, and rind to pan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain well, discard onion, bay leaves, and rind. Heat oil in a large nonstick skillet over medium heat, and add chopped red onion. Cook 5 minutes or until tender, stirring occasionally. Stir in tomato and the next 6 ingredients through garlic, and cook 2 minutes. Stir in lentils, cilantro, parsley, and cook 2 minutes. Stir in juice, salt, and black pepper. Serve warm with lemon wedges

GOLDEN PECAN CINNAMON BUNS

7 oz water
5 tsp EVO oil
1/4 c egg substitute
2/3c. golden raisins
1/2c sweetener
¾tsp. salt
2¾tbsp honey
1 c Better for Bread flour
2 c. whole wheat flour
1 tbsp active dry yeast

Pour liquid ingredients into ABM first followed by raisins (allow to plump), and flour and yeast. (Add more flour to create dough ball if none forms at onset of process.) Set on dough cycle and allow to finish. Punch down dough; divide in half. Roll out each half to 15x10 inch rectangle. Brush each with 2 tablespoons melted butter and sprinkle with half the cinnamon filling. Roll up, starting at wide end. Pinch edges; cut into 15 slices to a pan. Cover; let rise until doubled about 45 minutes, or set oven to 250 and allow to rise for about 10 minutes. Bake in 375 degree oven 25 minutes or until golden brown. Drizzle warm rolls with icing.

CINNAMON FILLING:
Combine:
1/3c. wheat germ
4 tsp. ground cinnamon
1/2c. Brown sugar
1 c. pecan halves
Mix well.

BROWNED BUTTER ICING:
Heat 3 tablespoons butter in saucepan until lightly browned. Remove from heat. Add 2 cups sifted confectioners' sugar and 3 tablespoons milk, stirring until smooth. If icing is too thick, add a little more milk.

GOLDEN PECAN BUNS DOUGH

7 oz water
5 tsp EVO oil
1/4 c egg substitute
2/3c. golden raisins
1/2c sweetener
¾tsp. salt
2¾tbsp honey
1 c Better for Bread flour
2 c. whole wheat flour
1 tbsp active dry yeast

Pour liquid ingredients into ABM first followed by raisins (allow to plump), and flour and yeast. (Add more flour to create dough ball if none forms at onset of process.) Set on dough cycle and allow to finish.

Daycare Spaghetti

16 oz dry Spaghetti
1 tsp kosher salt
1 tsp EVO oil
Pack dry Cheddar Cheese (from Macaroni and Cheese kit)
1 tbsp Shredded Parmesan
2 tbsp Shredded Mozzarella
1 tsp kosher salt
1 tsp ground pepper
1 c tomato sauce
1 tbsp ketchup

In a large pot, cook the spaghetti in boiling water, salt, and oil until soft enough for little mouths. Drain, reserving about 1-2 cups of liquid. Return the spaghetti to the pot, then add the reserved liquid and the rest of the ingredients, and toss. Serve after cutting into manageable pieces either for spooning or handling. Do not throw away the macaroni from the macaroni and cheese kit, but store in an air tight zip bag.