Braided Bread Makes 12 servings 1 envelope yeast 1 teaspoon salt 1 1/4 cups warm water 1/4 cup vegetable oil 1 egg 1 cup flour 3 tablespoons sugar 3 cups flour 1. Add yeast to water and let stand 3 minutes. 2. With wooden spoon, mix egg, salt, sugar, oil, and 1 cup flour in a large bowl until smooth. 3. Add yeast mixture. 4. Add remaining flour 1/2 cup at a time, stirring after each addition until dough is thick enough to turn out onto counter. 5. Knead dough for 10 minutes, adding flour when it becomes sticky. 6. Place dough in a greased zip-lock bag. Push out all air and seal shut. Mark bag with period and kitchen numbers. 7. Let rise at room temperature 1 hour; punch down; place in refrigerator for 12 to 24 hours for second rising. Day 2 1. Preheat oven to 350 degrees. 2. Grease center of cookie sheet. 3. Roll dough into a log shape the length of the cookie sheet. 4. Cut dough into 3 long strips of equal widths; braid. 5. Brush dough with a mixture of 1 egg white and 1 Tablespoon water. 6. Bake for 45 minutes. Calories 189 Calories from Fat 42 Total Fat 5g 7% Saturated Fat 1g 5% Cholesterol 12mg 4% Sodium 200mg 8% Total Carbohydrate 32g 10% Sugars 3g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 8%
Brioche au Chocolat Makes 6 servings 1 package refrigerated crescent roll dough powdered sugar 6 tablespoons semisweet chocolate chips 1. Preheat oven to 400 degrees. 2. Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles. 3. In the center of each rectangle, place 1 tablespoon of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope. 4. Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden brown. 5. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar. 6. Serve while pastries are slightly warm. Calories 80 Calories from Fat 35 Total Fat 4g 6% Saturated Fat 3g 15% Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 10g 3% Sugars 8g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%
Cheesecake 1 cup graham cracker crumbs 1/4 cup melted butter 1 tablespoon sugar 16 ounces softened cream cheese 1/2 cup sugar Crust 1/4 cup flour 3 eggs 1/2 cup sour cream 1 teaspoon vanilla extract 1. Combine graham crackers, butter, and 1 tablespoon sugar; press firmly into bottom and sides of a spring-form pan. 2. Bake at 300 degrees for 10 minutes. Filling 1. Beat cream cheese in large mixing bowl on medium speed of electric mixer until creamy. 2. Beat in sugar and flour. 3. Blend in eggs, sour cream and vanilla. 4. Pour over crust. 5. Bake at 300 degrees for 50-55 minutes. 6. Cover; refrigerate until chilled. Calories 3340 Calories from Fat 2197 Total Fat 242g 372% Saturated Fat 111g 555% Cholesterol 1090mg 363% Sodium 2780mg 115% Total Carbohydrate 281g 93% Sugars 138g Protein 54g Vitamin A 148% Vitamin C 0% Calcium 12% Iron 27%
Cinnamon Rolls Makes 8 servings 1 3/4 cups flour 1 package yeast 1/4 cup sugar 1/2 teaspoon salt 1/4 cup water 1/4 cup milk 1 cup flour Day 1 1 egg 2 tablespoons softened butter 1/4 cup sugar 2 teaspoons cinnamon 1/2 cup powdered sugar 1 tablespoon fat-free milk 1/4 teaspoon vanilla extract 1. Place 1 3/4 cup flour, yeast, 1/4 c sugar, and salt in a mixing bowl and stir with a spoon. 2. Combine water, 1/4 cup milk, and 1/4 cup butter in a glass measuring cup; microwave for one minute. 3. Stir warm liquids into dry mixture, just until moistened. Dough will be lumpy. 4. Stir in egg. 5. Add enough of remaining flour so that dough forms a ball. 6. Turn dough out onto a lightly floured counter. Knead dough until smooth and elastic, approximately 8 minutes, adding flour as needed. 7. Place dough into a lightly oiled zip-lock bag. Squeeze out all air and seal tight. Let rise at room temperature 1 hour then place in refrigerator to rise for 12 to 24 hours. Day 2 1. Roll dough into rectangle about the size of a 9x13 pan. 2. Spread softened butter over entire rectangle making sure to go all the way to the edges. 3. Mix sugar and cinnamon; sprinkle over dough. 4. Roll dough, beginning on one of the long sides. 5. Using a piece of thread, cut roll into 8 slices. 6. Place in a lightly greased 9x13 pan. 7. If you have time, cover with a towel and let rise for 30 minutes. 8. Bake at 375 degrees for 20 minutes. Calories 246 Calories from Fat 28 Total Fat 3g 4% Saturated Fat 0g 0% Cholesterol 26mg 8% Sodium 179mg 7% Total Carbohydrate 50g 16% Sugars 20g Protein 1g Vitamin A 3% Vitamin C 0% Calcium 1% Iron 9%
Dessert Crepe Makes 8 servings 2 eggs 1/2 cup fat-free milk 1/2 cup flour 2 teaspoons melted butter 3 teaspoons sugar 1. Beat eggs in a large mixing bowl. 2. In small bowl, combine flour and sugar. 3. In another small bowl, combine milk and water. 4. Alternately add a little of the flour mixture and a little of milk mixture, whisking after each addition. 5. Beat in melted butter. 6. Using a non-stick skillet, pour 1/4 cup crepe batter into pan as you would to make a pancake. Pick up pan and swirl batter to coat entire bottom of pan. 7. Cook for about 2 minutes or until bottom of crepe becomes firm. 8. Use rubber scraper to gently lift crepe and quickly flip. Cook this side just until firm. 9. Flip crepe onto a piece of wax paper. 10. Continue making crepes until batter is gone, placing a piece of wax paper between each crepe. 11. Wrap stack of crepes in plastic wrap. Mark with period and kitchen numbers. Refrigerate. Calories 51 Calories from Fat 15 Total Fat 2g 3% Saturated Fat 0g 0% Cholesterol 38mg 12% Sodium 18mg 0% Total Carbohydrate 7g 2% Sugars 2g Protein 1g Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2%
German Oven Pancake Makes 4 servings Yield: 1 1/2 cup flour 1/4 teaspoon salt 3 eggs 1/4 cup powdered sugar 1/2 cup milk 2 cups fresh or frozen mixed fruits 2 tablespoons melted butter Gradually add flour to beaten eggs, beating with electric mixer. Stir in milk, butter and salt. Pour batter into greased 9-inch oven-safe skillet. Bake at 450 degrees for 20 minutes. Fill middle with fruit and cover with a dusting of powdered sugar. Is best served immediately. Calories 265 Calories from Fat 70 Total Fat 8g 12% Saturated Fat 1g 5% Cholesterol 123mg 41% Sodium 241mg 10% Total Carbohydrate 42g 14% Sugars 28g Protein 4g Vitamin A 12% Vitamin C 9% Calcium 5% Iron 5%
Old-Fashioned Chicken Noodle Soup Makes 8 servings 42 ounces chicken broth 1 teaspoon lemon juice 1 bone-in chicken thigh 4 ounces egg noodles 1 bone-in chicken breast 1 teaspoon parsley 1/4 cup chopped onion 1/4 teaspoon salt 1 peeled, thinly slice carrot 1/4 teaspoon pepper 1. Combine chicken broth and chicken in large pot; bring to boil; reduce heat and simmer 20 to 30 minutes. 2. Using tongs, transfer chicken to a plate; pull off skin and throw away. Pull meat off bone; throw bones away; cut meat into small bite-size pieces; return to broth. 3. Add onion, carrot, and celery to boiling broth. Simmer 8 minutes. 4. Stir in remaining ingredients. Simmer until noodles are tender, about 5 minutes. Calories 1331 Calories from Fat 97 Total Fat 10g 15% Saturated Fat 3g 15% Cholesterol 9mg 3% Sodium 4445mg 185% Total Carbohydrate 6g 2% Sugars 0g Protein 10g Vitamin A 59% Vitamin C 2% Calcium 0% Iron 1%
Spaghetti Sauce and Spaghetti Noodles Makes 8 servings 1/2 pound ground beef chuck 3/4 teaspoon oregano 1 tablespoon olive oil 1/4 teaspoon garlic powder 3 tablespoons chopped onions 1/2 teaspoon salt 14 1/2 ounces diced tomatoes 1/8 teaspoon pepper 12 ounces tomato sauce 1 teaspoon sugar 6 ounces tomato paste 8 ounces spaghetti 3/4 teaspoon basil 1. In skillet brown meat; drain off grease using a strainer over a metal bowl. Using paper towel wipe grease out of bowl into trash can. 2. Add olive oil to medium saucepan; heat 30 seconds. Saute onion till tender. 3. Add all ingredients except spaghetti noodles. 4. Simmer sauce over medium heat, stirring occasionally for about 30 minutes. 5. While sauce is simmering fill a large pot with 6-8 cups water. Bring to a full boil. Add spaghetti noodles, boil for 10 minutes. Calories 152 Calories from Fat 18 Total Fat 3g 4% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 603mg 25% Total Carbohydrate 28g 9% Dietary Fiber 3g 12% Sugars 6g Protein 5g Vitamin A 14% Vitamin C 25% Calcium 1% Iron 7%
Stir-Fry Chicken and Vegetables Makes 4 servings 2 boneless, skinless chicken breasts 1 small red bell pepper sliced 2 tablespoons vegetable oil 1 small yellow bell pepper sliced 1/2 teaspoon minced garlic 3 tablespoons soy sauce 1 cup chopped broccoli 2 tablespoons red wine vinegar 1 sliced carrot 1/2 teaspoon sugar 1 small onion sliced 1 tablespoon cornstarch 1. Combine soy sauce, water, vinegar, sugar, and cornstarch together in small bowl; set aside. 2. Slice chicken into very thin strips, cutting crosswise. 3. Cut all vegetables before heating skillet. 4. Heat oil in skillet for approximately 15 seconds; add chicken and garlic; cook on medium until chicken is white throughout. 5. Add onion, broccoli, and carrots; cook 3 minutes. 6. Add peppers; cook 2 minutes. 7. Stir soy sauce mixture then pour over chicken mixture, stirring constantly until thickened. 8. Serve over rice. Calories 130 Calories from Fat 67 Total Fat 8g 12% Saturated Fat 1g 5% Cholesterol 14mg 4% Sodium 481mg 20% Total Carbohydrate 9g 3% Dietary Fiber 2g 8% Sugars 2g Protein 8g Vitamin A 118% Vitamin C 24% Calcium 1% Iron 1%