Debbie, Carol Cashman Heart Healthy Carrot Raisin Bread... 2 Zucchini Bread... 2 World s Best Wild Rice Soup... 3 Pasta E Fagioli (Pasta and Beans) with Italian Sausage... 3 Butternut Squash Soup... 4 Refrigerator Dough for Quick Crusty Hard Rolls... 4 Rosemary, Asiago & Olive Bread... 6 Pumpkin Pie Cake... 7
Heart Healthy Carrot Raisin Bread 1 ½ cups sifted all-purpose flour ½ cup sugar 1 teaspoon baking powder ¼ teaspoon soda ¼ teaspoon salt 1 ½ teaspoon cinnamon ¼ teaspoon allspice 1 egg, beaten ½ cup water 2 tablespoons oil ½ teaspoon vanilla 1 ½ cups finely shredded carrots ¼ cup chopped pecans ¼ cup raisins Preheat oven to 350. Lightly oil a 9x5x3 pan. Stir together dry ingredients in large mixing bowl. Make a well in center of dry mixture. In separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute carrots. Turn into oiled pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove from pan and complete cooling on a wire rack before slicing. Makes 18 ½ inch slices. Zucchini Bread 3 eggs 1 cup oil 2 cups sugar 2 cups grated zucchini 1 Tbsp. vanilla 3 cups flour 1 tsp. salt 1 tsp. soda ¼ tsp. baking powder 1 Tbsp. cinnamon ¼ tsp. nutmeg 1/2 cups chopped pecans (optional) Blend eggs, oil, sugar, zucchini and vanilla in large mixing bowl. Combine dry ingredients and nuts. Stir into zucchini mixture. Pour into 2 sprayed loaf pans (8 ½ x 4 ½ x 2 ½ ) Bake in 350 degree oven for 60 minutes or until golden brown and tests done with toothpick. Cool 5 min. before removing from pan. Cool on wire rack. 2
World s Best Wild Rice Soup 6 Tbsp. butter or marg. ½ tsp. salt 1 Tbsp. minced onion ¼ cup chopped celery ½ - 1 cup flour 1/3 cup finely shredded carrots 3-4 cups low sodium chicken broth 3 Tbsp. slivered almonds 2 cups cooked wild rice 1 cup cooked chicken (optional) 2 cups half and half Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, almonds, and salt; simmer about 5 minutes. Blend in half and half; heat to serving temperature. Pasta E Fagioli (Pasta and Beans) with Italian Sausage Prep Time: 15 mins Total Time: 1 hr Serves: 4-6 "A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette." 1 tablespoon olive oil 1 onions, chopped 2 cloves garlic, finely chopped 1 carrots, peeled & chopped 1 stalk celery, chopped 1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled ( can use turkey sausage) 2 teaspoons dry oregano 1 tablespoon dry basil 1-2 teaspoon red pepper flakes, to taste 1 1/2 cups canned chopped tomatoes with juice 3-4 cups vegetable stock or 3-4 cups chicken stock 1 can Progresso cannellini beans 1 cup ditalini or 1 cup small shell pasta 2 tablespoons chopped flat leaf parsley parmesan cheese Heat olive oil in a large heavy pot over medium high heat. Cook onion in oil 2 minutes. 3
Stir in garlic, celery and carrots and cook for 3 minutes. Add and brown crumbled sausage. Add basil, oregano and red pepper. Toss to coat. From Deb: I also add red bell pepper and zucchini. After adding sausage, I add 2-3 T tomato paste. Then, a cup of red wine. I use 2 14 oz cans of tomatoes, 2-3 14 oz cans of chicken broth, and a can of kidney beans. Butternut Squash Soup 5 oz. bacon, diced 1 tsp. olive oil 1 yellow onion, chopped 1 tsp. sugar 1 tsp. minced garlic 1 sprig fresh sage 3 ¼ cups low sodium chicken broth 32 oz. butternut squash 1 ½ Tbsp. Marsala wine Salt white pepper ¼ cup half and half Cook butternut squash in microwave. Puree until smooth and set aside. Cook diced bacon and set aside on paper towel to drain. Using soup kettle, add onion and sugar to olive oil and cook 8-10 min., stirring frequently. Add garlic and sprig of sage. Cook, stirring for another minute. Add broth and squash and simmer 10-15 min. Remove sage and discard. Reduce heat to low and add Marcela wine. Cook 2 more minutes. Taste and add salt and white pepper as needed. Puree soup until smooth. Whisk in cream and heat to serving temperature. Serve with crumbled bacon sprinkled on top Refrigerator Dough for Quick Crusty Hard Rolls Throw refrigerator dough together in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing a "sour" taste. We kept one batch for 6 days; the rolls were a little denser, but still tasted good. Note: If you plan to use the dough within 12 hours or so, knead it and then let it rise at room temperature for 1 hour before refrigerating. 4
4 1/2 cups (19 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1 1/2 cups (12 ounces) water 2 teaspoons salt 1/2 teaspoon instant yeast Manual /Mixer Method: Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, about 5 to 10 minutes, till it's soft and somewhat smooth; it should be cohesive, but the surface should still be a bit rough. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days. Bread Machine Method: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking, but very soft. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed previously. Shaping: Remove the dough from the refrigerator, fold it over gently a few times, and cut off the desired amount; you'll need 1 1/2 to 2 ounces per roll (golf-ball sized pieces); about 1 to 1 1/4 ounces per breadstick (about 1 1/4 inches in diameter); or 10 ounces (onethird of the dough) per baguette. Return any remaining dough to the refrigerator. Form rolls by shaping the pieces into balls, then rolling them under your lightly cupped fingers on an unfloured work surface. For breadsticks, roll each piece into a 12-inch rope, keeping the ends blunt (rather than tapered), so they'll bake evenly. For baguettes, shape the dough into a rough, slightly flattened oval, cover it with greased plastic wrap, and let it rest for 15 minutes. Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again. With the seam-side down, cup your fingers and gently roll the dough into a 14-inch log. Place the shaped rolls, breadsticks or baguette onto a greased or parchment-lined baking sheet, cover, and let them rise for 1 1/2 to 2 hours, until they're very puffy. Bake the rolls or the baguette in a preheated 425 F oven for 15 to 18 minutes, till they're golden brown. Bake the breadsticks for 12 to 15 minutes (for soft breadsticks) or, for crisp breadsticks, bake them in a preheated 375 F oven for 25 to 30 minutes. Yield: 30 ounces of dough, enough for 15 to 20 rolls, 28 12-inch breadsticks, or three baguettes. 5
Rosemary, Asiago & Olive Bread Paired with a simple tomato or vegetable soup, this rich and savory quick bread (no yeast!) makes a hearty fall lunch. 2 cups King Arthur Unbleached All-Purpose Flour 1 cup semolina flour 1/4 cup buttermilk powder 1/4 cup Vermont cheese powder (did not use this) 2 teaspoons baking powder 1 teaspoon salt 1 1/2 teaspoons fresh or dried rosemary, snipped into small pieces 1 cup grated Asiago cheese or sharp cheddar cheese, plus 1/4 cup for garnish 1/3 cup fresh parsley, cilantro, or green onion, finely chopped 1 cup olives, drained and chopped (black, green, or a combination) 1 1/2 cups milk 1/2 cup olive oil 2 large eggs 1) Preheat the oven to 350 F. Lightly grease a 9" x 5" loaf pan, or smaller pans of your choice (see below). 2) Whisk the dry ingredients in a bowl until well blended. 3) Toss in the cheese, herbs or onion, and olives. 4) In a separate bowl, whisk the milk, oil, and eggs until foamy. 5) Stir the liquid ingredients into the flour mixture. 6) Spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese. 7) Bake the bread for 55 to 60 minutes (30 to 35 for mini loaves), until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool. Yield: one 9" x 5" loaf. Hands-on time: 20 mins. to 30 mins. Baking time: 55 mins. to 60 mins. Total time: 1 hrs 15 mins. to 1 hrs 30 mins. Yield: 1 loaf, 18 servings Tips from King Arthur bakers Want to make smaller loaves or cupcakes? This recipe will make the following: *Three USA Pans Mini Loaf Pans. Use 1 1/3 cups (about 12 ounces) batter per pan; bake for 30 to 35 minutes. 6
*Five Bake & Give Mini Loaf Pans. Use a scant 1 cup (8 1/2 ounces) batter per pan; bake for 25 to 30 minutes. *18 to 20 standard-size muffins; use about 1/4 cup of batter per muffin (our muffin scoop works well here); bake for 18 to 20 minutes. Pumpkin Pie Cake You may never make pumpkin pie again! This dump cake is so easy to make. 4 eggs, slightly beaten 1 1/2 c sugar 1 t salt 4 t pumpkin pie spice 2 cans solid pack pumpkin 2 12-oz cans evaporated milk 1 box Duncan Hines yellow cake mix 1 to 1 1/2 c chopped pecans or walnuts 1 1/2 sticks butter, melted whipped cream or cool whip for topping Preheat oven to 350 Whisk eggs slightly in large bowl. Add next 5 ingredients and whisk together until combined Pour into greased 9x13 pan Sprinkle Duncan Hines yellow cake mix over the mixture Drizzle melted butter over cake mix Sprinkle nuts on top Bake 1 hour 20 minutes Serve warm or cold, add whipped topping of your choice 7