In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.1 teaspoon white sugar1-1/2 cups warm water (110 degrees F)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1-1/2 cups all-purpose flour
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
1-1/3 cups all-purpose flour
1 cup oats
2/3 cup granulated sugar
1 Tbs baking powder
1-1/2 tsp ground cinnamon
1/2 cup milk
1/3 cup canola oil
1/4 cup maple syrup
1 large egg, slightly beaten
2 cups chopped, peeled apples
GLAZE:
1/3 cup powdered sugar2 Tbs maple syrup
Preheat oven to 400°F. Grease 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together dry ingredients (flour, oats, sugar, powder, cinnamon).
In a small bowl, mix milk, oil, syrup and egg; stir into dry ingredients and mix just until moistened. Fold in apples.
Fill prepared muffin cups. Bake 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to wire rack to cool completely.
For glaze, mix sugar and syrup; drizzle over cooled muffins.
Yield: 1 dozen
(recipe found @ www.RecipeGirl)
1 c. all purpose flour (I used some whole wheat flour)
1/3 c. brown sugar, packed
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, beaten
1 c. sour cream (I used yogurt) (next time use milk??)
3 tbsp. vegetable oil
1 c. bran cereal
1/2 c. chunky peanut butter (I used smooth peanut butter but added chopped walnuts)
2 tbsp. honeyOptional:
add raisins
add ground flax
Preheat oven to 400 degrees. Grease 12 to 15 muffin pan cups. In medium bowl
combine flour, brown sugar, baking powder, salt and baking soda. In small bowl
blend together egg, milk and oil; stir in bran and let stand 5 minutes. Add
peanut butter and honey; mix until well combined. Stir into flour mixture just
until blended. Do not overmix. (batter will be thick)
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in
center comes out clean. Remove from pan to wire rack to cool. Makes 12 to 15
muffins.
2 cups sugar
1/2 cup butter or margarine
1 cup evaporated milk (or light cream)
1 cup chocolate chips
3/4 cup flour
1 cup finely crushed graham crackers (7 whole)
3/4 cup nuts; chopped (optional)
1 teaspoon vanilla extract
In a bowl, combine chocolate chips, flour, crushed graham crackers and nuts. Set aside.
In a saucepan, combine sugar, butter and milk. Bring to a rolling boil for 10 minutes over medium heat, stirring occasionally. Remove from heat and stir in the combined ingredients (chips, flour, crackers, nuts) and add the vanilla. Mix well.
Spread in a well buttered 11 x 7 inch pan or 9 x 9 inch pan. Cool. For faster setting, refrigerate. Cut as desired.
3/4 cup orange juice
1/3 cup honey
1/4 cup soy sauce
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic salt
1/2 tsp pepper2 Tbsp vegetable oil
4 green onions, cut up
3 large carrots, cleaned and sliced
2 celery stalks, sliced
Cooked pork, cut up into cubesHot cooked rice
Combine juice, soy sauce, honey, cornstarch and seasonings. Set aside.
Heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Remove from skillet, heat another Tbsp of oil until smoking and stir-fry pork cubes until warmed & browned. Add cooked vegetables and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice. Makes 4 to 6 servings.
(This is my "Cashew Chicken" recipe... minus the cashews and chicken...!)
FILLING:
4 ounces cream cheese, softened
2 tablespoons sugar
1-1/2 teaspoons grated orange peelBATTER:
1/3 cup butter or margarine, softened
1/2 cup packed brown sugar2 eggs
1/2 cup half & half (or evaporated milk)
2 tablespoons orange juice1-1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts1 cup flour
1/2 cup whole wheat flour
2 teaspoons flax
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
In a mixing bowl, beat cream cheese, sugar and orange peel until smooth; set aside.
In another mixing bowl, cream butter and brown sugar. Add eggs, milk and orange juice. Fold in the carrots, raisins and walnuts.
Combine the flours, flax, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
Fill greased muffin cups with 2 tablespoons batter. Top each with 2 teaspoons filling; top with remaining batter.
Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Store in the refrigerator. Yields: 12 servings
1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
1 teaspoon baking powder
1/2 teaspoon salt
4 oz (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
1 teaspoon lemon juice
Powdered sugar for dusting
Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
Combine 1 cup of flour with baking powder and salt and set aside.
Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.
Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.
Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.
www.Simply Recipes
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 (15-oz.) can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (11/2 cups)
1-1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. (Serves 8)
2/3 cup margarine or butter
1 cup brown sugar
4 cups quick cooking, rolled oats
1/2 cup light corn syrup
3 teaspoons vanilla
Dash of salt
1 cup chocolate chips
2/3 cup crunchy peanut butter
Cream butter and sugar and add oats, corn syrup, vanilla and salt. Stir until well blended. Press firmly into a greased 9 by 13 inch pan. Bake at 375° for 12 to 15 minutes. Melt chocolate chips and peanut butter in a double boiler or bowl in the microwave. Let baked mixture cool slightly (about 10 minutes). Spread melted topping over cooled mixture. Chill in refrigerator. Cut into small bars.