Extreme Cuisine

1 Env active dry yeast

1 c Warm water

1 c Warm milk

3 c Flour

1/2 ts Salt

1/4 c Pure maple syrup

1/2 ts Baking soda

1/4 c Hot water

2 tb Melted butter

1 1/4 c Finely chopped walnuts

The night before serving, dissolve yeast in 1 cup warm water. Add warm milk, flour and salt.
Mix into a smooth batter.
Cover loosely with plastic wrap and rest at room temperature overnight. Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop 1/4 cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels spring.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
Makes 12 pancakes.

-vdvv68a 1 c Milk

2 tb Vegetable oil.

1 Egg

1 c All-purpose flour.

1/2 ts Salt.

2 tb Sugar.

2 ts Baking power.

Combine milk, oil and egg, beat well.
Combine dry ingredients; stir into milk mixture to make a smooth batter.
Grease griddle, if necessary.
Cook pancakes over low heat.
Makes about nine 4-inch pancakes.
Note: This recipe can be made with buttermilk, but if so, decrease baking powder to 1 1/2 teaspoons and add 1/2 teaspoon soda.

—–

1 1/4 c Pecan pieces

1 T Butter

1/4 t Salt

1 pk Frozen dinner rolls

-(Bridgeford or Rich) 2 T Cinnamon

1/2 c Sugar

1/2 c Light brown sugar

1 pk Butterscotch pudding

-mix (3 oz.) 1/2 c Butter

On a baking sheet, lightly roast pecans (approximately 8 minutes) in a preheated 350 degree oven.
While warm, stir in 1 Tablespoon butter and 1/4 teaspoon salt.
Spray a bundt pan VERY liberally with non-stick spray.
Sprinkle about 1/4 cup pecans in bundt pan.
In a small bowl, stir together cinnamon, sugar and brown sugar.
Roll each frozen roll in cinnamon-sugar and place in bundt pan.
After you have about half of the rolls in the pan, sprinkle with 3/4 remaining pecans.
Top with last half of rolls.
Sprinkle remaining pecans and butterscotch pudding mix over rolls.
Slice butter into 1/2″ cubes and dot cubes around.
Cover loosely with waxed paper or plastic and leave on cool spot on counter to rise over night.
(It will rise up out of pan.) Preheat oven to 350 degrees and bake for 30 minutes.
Permit to cool about 5 minutes in pan, then unmold onto serving platter.

1 1/2 c Unbleached (wheat) Flour

1/2 c Bran

1/4 c Rolled Oats *

1/4 c Soy Flour(in health stores)

1 ts Baking powder

1/4 ts Baking Soda

1 1/2 c Milk (or more)

2 x Eggs

3 tb Plain Yogurt

2 tb Light Sesame Oil

* ground in blender, or 1/4 c Cornmeal Mix the dry ingredients in a bowl.
Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture.
Stir to mix well, mashing out the lumps with a wooden spoon.
Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly.
You can use water instead of milk after you′ve added the first 1 1/2 cups of milk.
Brush a hot skillet with oil or butter.
The skillet should be well greased.
Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side.
Transfer to warm plate.
Makes 12 pancakes.

1/2 c Egg Beaters or real eggs

3 c All purpose flour

3 c Buttermilk

1 t Baking soda

2 ts Baking powder

1 t Salt

2 tb Sugar

1/4 c Melted butter

Beat eggs Add buttermilk.
Sift flour, soda, baking powder, salt and sugar together blending well.
Add to egg mix; add melted butter; mix well.
Drop by spoonfuls onto lightly greased griddle and brown on both sides, cooking until done (griddle should be medium high heat).
Hint:: To make buttermilk Add 1 tablespoon lemon juice (REALEMON BRAND) per cup of milk.

Seeded, & Minced 12 oz Lobster Meat, Freshly Cooked

Torn In 1/2″ Chunks 2 tb Fresh Chives — Snipped

9 lg Eggs, Beaten Until Just

Blended 5 tb Heavy Or Whipping Cream

Salt And Freshly Ground Black Pepper — To Taste

1.
In a small skillet melt 2 Tbs of the butter over

medium heat.
Add the bell pepper and saute 2 mins.
Add the lobster and cook a few mins just until warmed through.
Stir in the chives, cook 30 seconds more, and remove from heat.
2.
In a medium heavy skillet melt 2 Tbs more of the butter over low heat.
Swirl in the eggs and half the cream.
Gently scramble the eggs, stirring with a rubber spatula, until thickened, about 5 mins.
3.
Add the remaining cream and 2 Tbs butter to

the eggs and continue stirring until the mixture is very thick and creamy.
Season with salt and pepper.
Quickly fold in the warmed lobster mixture just until evenly distributed.
Spoon the scrambled eggs onto 4 warmed plates and serve at once with your favorite toast or bagels.
Makes 4 servings.

Rashad’s father prepared banana pancakes for him when he was a little boy,
back in Tacoma, Washington.
Washad, in turn, makes them for his 5-year-old
daughter, Condola Phylea.
On Super Bowl Sunday, he promises, she’ll be
starting off her day with a short stack.

1.
In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy.
Add flour, baking powder, milk and oil. Stir in bananas.

2.
On a hot griddle, pour 1/4 cup batter for each pancake.
Cook until edges become dry, about 2 minues per side.
Top with banana slices.

Drizzle with honey or maple syrup and sprinkle with pecans.

—–AMARETTO BUTTER—–
2 tablespoons Amaretto

1/2 cup Butter or margarine — soften

—–AMARETTO SYRUP—–
1/4 cup Amaretto

1 cup Maple syrup

AMARETTO BUTTER: Combine butter and amaretto.
AMARETTO SYRUP: In small saucepan, combine amaretto and syrup.
Heat to boiling.
Allow to cool before serving.

3 Peaches; peeled, or

3 cups frozen peach slices,

1 c Fresh-squeezed orange juice

2 tb Cornstarch

1/4 ts Ground nutmeg

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 If using fresh peaches, slice two of them.
Set aside.
Coarsely chop the remaining peach.
Fro frozen fruit, set aside 2 cups.
Pour the orange juice into a blender.
Add the chopped peach or 1 cup of the sliced frozen peaches.
Blend until smooth.
Pour into a saucepan; add the cornstarch and nutmeg.
Cook, stirring constantly, until thickened.
Add the remaining sliced peaches.
Heat through.
Serve warm.
41 calories, 0.1 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

1/2 c Lukewarm water

1 c Butter or margarine

2 ts Salt

1 c Sugar

4 Eggs

2 tb Lemon juice <or&gt;

Juice of 1 lemon 1/2 ts Ground nutmeg

2 c Milk

10 c Flour

—–honey topping—–
1/4 c Butter or margarine; softene

2/3 c Powdered sugar

1 Egg white

2 tb Honey

—–icing—–
2 c Powdered sugar

Boiling water 1 ts Vanilla

Soften yeast in water.
cream butter, salt and sugar.
Add slightly beaten eggs, lemon juice, spice, milk (half water and half canned milk) and soaked yeast.
Stir in flour, keeping dough softer than for loaf bread.
Knead on a lightly floured pastry cloth.
Place in a greased bowl and brush top lightly with fat.
Cover and let rise in a warm place until doubled in bulk.
shape into a long roll about 1″ in diameter.
coil loosely into greased 9″ layer pan or an 8×8x2″ pan, beginning at the outer edge.
Mix ingredients for Honey Topping and brush on dough.
Let it rise until doubled in bulk.
Bake at 350~F for 30 min.
Cool slightly, dribble with icing made by adding boiling water 1 T at a time to powdered sugar.
Add just enough water so that the icing flows freely from a spoon.
Add vanilla.
Margaret Garland DFYX18A Source: Prize Winning Recipe from The State Fair of Texas, 1976.
—–

3/4 c wheat flour

1/2 c unbleached flour

1/4 c cornmeal

1/4 c oatmeal

1/2 c brown sugar — packed

1 tsp baking soda

1/4 tsp salt

2 egg whites — whipped

1 c buttermilk* — at room temperature

1 c fat-free sour cream

Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and salt.
In another mixing bowl, combine egg whites, buttermilk, and sour cream.
Mix dry ingredients with wet ingredients just until moistened.
Ladle in the batter, using 3 or more tablespoons per cake.
Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
Repeat with remaining batter.

1 c Active Starter

1 ea Large Egg

2 tb Cooking Oil

1/4 c Instant Or Evaporate Milk

1 ts Salt

1 ts Baking Soda

2 tb Sugar

Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. —–

1 egg white — whipped

1 c skim milk — at room temperature

1 tsp vanilla

3 tbsps Fleischmann’s Fat Free Spread

1 1/2 c low-fat baking mix

1 tsp baking powder

Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine egg white, milk, vanilla, and spread.
In another mixing bowl, combine baking mix and baking powder.
Mix dry ingredients with wet ingredients just until moistened.
Ladle in the batter, using 2 or more tablespoons per cake.
Cook for 2 minutes, then flip carefully and cook for 2 minutes more.
Repeat with remaining batter.

1 c Fresh Orange Juice

1/2 c Skim Milk

1 t Sugar

1/4 ts Vanilla Extract

Place all ingredients in a blender bowl and process until smooth.
Pour into glasses and serve.
93 calories per serving.
From: Syd’s Cookbook.

1 c Orange juice

1/2 c Whipping cream

2 lg Eggs

1 ts Ground cinnamon

1/4 c Sugar

ds Nutmeg 3 tb Butter

Powdered sugar Maple sugar Cut loaf ends from bread/reserve.
Cut remaining loaf into 1 1/2 inch thick slices and let stand uncovered, 4 hours to overnight.
In 9×13″ pan, combine orange juice, cream, eggs, cinnamon, sugar and nutmeg.
With a wire whip, whisk until well blended.
Lay bread in pan.
Turn several times until all liquid is absorbed, 3-5 minutes.
Melt butter in 12″ to 14″ frying pan over medium heat.
Put soaked bread into frying pan. Cook, turning as needed, until richly browned on both sides (5 minutes).
Dust with powdered sugar 4-8 servings.

—–

1/2 md Banana, Cut Into Chunks

1/2 c Orange Juice, Fresh

3 tb Low Fat Yogurt

* Strawberries should be frozen and unsweetened. ~————————————————————————- Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.
85 calories per serving.
From: Syd’s Cookbook.
—–

Apricot Granola Mix together thoroughly in a large bowl, using your hands: 10 cups rolled oats

1 tsp salt

1 tsp vanilla

1/4 cup honey

1 10-oz jar apricot jam

Spread this mixture out on a large cookie sheet, and bake at 350 for about a half hour until it’s starting to brown, taking it out every five minutes or so to stir it around.

8 oz Vermicelli or thin spaghetti

2 Boneless, skinless, chicken

Breast halves, cut into 1/2- By 1-1/2-inch strips Salt Ground pepper 4 Bacon slices, diced

1 cn (14-1/2-oz.) pasta-style

Chunky tomatoes 1 cn (15-oz.) tomato sauce

1/2 ts Dried rosemary leaves,

Crushed 1 pk (9-oz.) frozen artichoke

Hearts, thawed 1/2 c Ripe pitted olives, sliced

Lengthwise Crumbled feta cheese, Optional Chopped parsley, optional Cook pasta according to package directions; drain and keep warm.
Season chicken with salt and pepper to taste.
In medium-sized skillet over medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken.
Cook chicken 5 minutes or until browned on all sides, stirring often; drain.
Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium.
Cook, uncovered, 15 minutes, stirring occasionally.
Add artichoke hearts and olives; heat through.
Just before serving, spoon sauce over hot pasta.
Garnish with feta cheese and chopped parsley.
PER SERVING: About 419 cal, 35 g pro, 47 g car, 11g fat, 23% cal from fat, 71 mg chol, 940 mg sod.

NOTE: To prepare pasta ahead, cook, rinse well and drain.
Cover and refrigerate.
To reheat before serving, dip pasta into boiling water for no longer than 1 minute or sprinkle with water and heat in microwave on High for about 1-1/2 minutes.
SOURCE: “Woman’s Day Pasta Cookbook”

I just made some pancakes for a lazy, football type morning. They were so good I thought I’d throw them on.
Here you go…

2 c Whole Wheat Pastry flour 1/2 t Cinnamon 1/2 c Cornmeal 1/4 c Apple butter 2 T Ener-G or cornstarch 2 c Light soy milk 2 t Baking Powder 1/8 c Maple syrup 1/2 t Baking soda 1/4 t Apple cider vinegar

Mix dry ingrediants together.
Then add remaining ingrediants.

Make sure all the ingrediants are mixed together well.
Batter should be spongy — not runny or thick.
Preheat frying pan over medium heat.
Pour a ladle full of batter into pan and cook on both sided until golden brown.

Makes 6 large pancakes.
These are very filling!

(Taken from “Simply Vegan” by Debra Wasserman, 1991)

1 c Flour

1/2 ts Salt

1 ts Baking soda

1 c Buttermilk

2 Egg; slightly beaten

1 c Blueberry; washed, dried an

-d rolled in flour Blend flour, salt and baking soda.
In separate bowl, combine buttermilk, eggs and butter.
Stir the two mixtures together just long enough to blend them, but do not overbeat.
Fold in blueberries.
Heat 2-3 Tbl of butter on a griddle or large skillet over medium heat.
Spoon out 3-4 Tbl butter for each pancake.
Cook until the bubbles that form on top begin to pop, then flip.
Cook a minute or so more, then remove pancakes to heat Jane &amp; Michael Stern’s column (A Taste of America) this week featured this recipe from Al’s Breakfast in Minneapolis.
Their comment was “It’s those pancakes that won our hearts”.
Hope you enjoy: plate.
FROM: BARBARA PAYNE (SFNV03B)
—–