Easy Free Recipes

1 3/4 c Flour — sifted

2 ts Baking powder

1/2 ts Salt

2 tb Sugar

3 Eggs — separated

1 c Sourdough starter

3/4 c Milk

6 tb Butter — melted

Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, starter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form and then fold into batter. Spoon into preheated Belgian waffle iron, either well buttered or teflon (I oil my teflon!) Bake about 5 minutes or until beautifully golden brown! Let me know if you try these. I guarantee you’ll never make another waffle recipe again! There are NO calories in these…it’s all the good stuff you put on top!!!

1 cup drained low fat cottage cheese

1 slightly beaten egg

1/2 cup skim milk

1/2 teaspoon baking powder

1 cup cooked rice

1 tablespoon prepared mustard

1/2 cup flour

2/3 cup drained whole kernel corn

Combine cottage cheese and eggs; stir in milk, rice and mustard. Combine flour and baking powder. Add to cottage cheese mixture; stir until smooth. Stir in corn. Drop by heaping tablespoons onto a hot non-stick griddle; cook until br own on both sides.

(123 calories per serving) 1 serving=1 Bread exchange 1 Lean Meat exchange

1 c Brown rice; uncooked

1/4 ts Salt

2 1/4 c Water

1 tb Butter or margarine

1/2 c Chopped prunes

-OR- seedless raisins 1 ts Cinnamon

Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired. Microwave Oven Instructions: Combine all ingredients in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Fluff with fork. Each serving provides: * 166 calories * 2.7 g. protein * 2.6 g. fat * 33.7 g. carbohydrate * 114 mg. sodium * 5 mg. cholesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation. Source: The USA Rice Council

2 tablespoons Amaretto

1/2 cup Butter or margarine soften

Combine butter and amaretto.

1 1/2 c Corn-meal 1 Egg, well beaten

1/2 c White flour 1 c Milk

3 ts Baking powder 1/2 ts Salt

3/4 c Melted shortening 1 tb Sugar

Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings.

1 ea Egg

1 c Banana, mashed

3/4 c Milk

1/2 c Brown Sugar, packed

1/3 c Vegetable Oil

1 1/2 c Bran Cereal, Nabisco 100%

2 c All-purpose Flour

1/2 c Walnuts, chopped

1 tb Baking Powder

1/2 ts Salt

1/2 ts Ground Cinnamon

3/4 c Ocean Spray Whole Berry

1 x Cranberry Sauce

Grease 12 large muffin cups or line with paper baking cups. Combine egg, mashed banana, milk, brown sugar, and oil; stir in cereal; let stand to soften. In a large bowl mix remaining ingredients, except cranberry sauce, stirring just to moisten. Spoon half the batter into muffin cups; top each with 1 tablespoon of cranberry sauce. Spoon remaining batter on top to cover cranberry sauce. Bake in 400F oven 20 to 25 minutes or until golden brown. Cool on rack. Store in airtight container. Makes 12 large muffins.

4 c Unbleached all-purpose flour

2 ts Baking soda

1 ts Cream of tartar

1/4 ts Sea salt

1/2 c Water

1 tb Egg replacer

1 c Soymilk or lowfat milk

2 tb Canola oil

1/4 c Olive oil or melted ghee

2 Garlic cloves; minced

Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8″ thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Source: Vegetarian Gourmet, Autumn 1993

3/4 c Milk

1 Fresh cake yeast

1/4 c Sugar

3 tb Shortening

1 ts Salt

1 Egg

3 1/2 c Flour

1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn’t spill out of the bowl. If it starts to spill before you’re ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise.

BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too).

ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls).

SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners’ sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits.

If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.

Mrs. Harold T. Cook

DIRECTIONS FOR 1 LB LOAF
1 1/2 ts Active dry yeast

1 1/2 c Bread flour

1/4 c Aramanth flour*

1/4 c Whole wheat flour

1/4 c Soy flour

1/4 c Rolled oats

2 tb Powdered milk

1 ts Salt

1 tb Honey

1/4 c Flax or sesame seeds

3/4 c Sourdough starter

1/2 c Water

DIRECTIONS FOR 1.5 LB LOAF
2 1/4 ts Active dry yeast

2 1/4 c Bread flour

1/4 c (plus 2 tb) Aramanth flour*

1/4 c (plus 2 tb)Whole wheat flour

1/4 c (plus 2 tb) Soy flour

1/4 c (plus 2 tb) Rolled oats

3 tb Powdered milk

1 1/2 ts Salt

1 1/2 tb Vegetable oil

1 1/2 tb Honey

1/3 c Flax or sesame seeds

1 c (plus 2 tb)Sourdough starter

3/4 c Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. Let the loaf cool completely before slicing.

* Available in heath food stores

1 1/2 c Whole wheat flour, divided

1/2 c Coconut, unsweetened shredd.

2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 c Mashed banana (3 small)

3 tb Vegetable oil

2 tb Liquid honey

Suggestion: reserve 1/4 cup flour. Low fat recipes have a tendency to be too dry. Bake about 35 min in 9×5 loaf pan or muffin cups if 8×4 pan not available. Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly but gently until just combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy. Spread batter evenly in a lightly greased (and/or waxed paper lined) 8×4 loaf pan. Bake at 350 F about 45 min until tester inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing. Makes 14 servings, each about 1/2 inch thick when 8×4 pan used. 1 starchy choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108 calories Source: Choice Cooking, Canadian Diabetes Association c. 1986