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healthy baking
at recipeseasy.com
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A Healthy Stir-Fry Chicken
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Yield: 1 servings
18 lb Turkey; (18 to 20)
Salt & pepper; to taste
2 tb Garlic powder
4 Yellow onions; diced
2 cn Whole berry cranberry sauce
1 c Orange marmalade
1 12 oz. bottl teriyaki sauce
1 c Honey
1/4 c Soy sauce
Two oranges; juice of
1 c Water
1 handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the
turkey well and dry completely. Season the entire bird with salt,
pepper and the garlic powder. Spray a large roasting pan (preferably
one with a lid...or you can use aluminum foil) and the inside of the
lid with non-stick cooking spray. Place the onions on the bottom of
the roasting pan. Set the seasoned turkey on top of the onions.
In a large mixing bowl, whisk together the cranberry sauce, marmalade,
teriyaki sauce, honey, soy sauce, the juice from the oranges and the
water until well blended. (Stuff the juiced orange rinds inside the
cavity of the turkey for moisture!) Pour the mixture over the turkey.
Place the fresh herbs on top of the turkey. Tightly secure the lid or
cover the pan with heavy-duty aluminum foil. Be sure to cover tightly
to keep any steam from escaping the pan.
Roast the turkey at 425? for 3 hours. Do not open the lid during
cooking! After 3 hours of cooking, reduce the oven temperature to
350? and remove the lid or foil from the pan. Also, remove the herbs
from the top of the turkey and discard. Continue roasting the turkey,
uncovered, for about 30 minutes more or until the turkey is golden
and cooked through completely. (To test doneness: the meat between
the leg and thigh, when pierced with a fork shows clear juices
escaping.)
Allow the turkey to rest 20 minutes before carving.
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Applesauce Oatmeal Muffins (Healthy Exchanges)
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Yield: 24 servings
1 lb Broad egg noodles; cooked as
-directed
2 c Applesauce; unsweetened
6 Eggs; beaten
1 ts Salt
2 ts Cinnamon
1/2 c Margarine; melted
2 ts Vanilla extract
1 c Granulated sugar
Pre-heat oven to 325F.
Combine margarine and sugar in a large mixing bowl. Whisk in eggs,
beating until light and frothy. Add remaining ingredients, including
noodles. Pour mixture into lightly greased 4-quart baking dish (10 x
12 inches). Bake for 1 hour. Let cool completely before cutting, then
reheat.
Freezes well.
Per serving: 172 Calories (kcal); 6g Total Fat; (29% calories from
fat); 4g Protein; 26g Carbohydrate; 65mg Cholesterol; 152mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1 Fat; 1/2 Other Carbohydrates
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Basic Pizza Dough (Simply Baking)
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Yield: 1 servings
3 1/4 c Unbleached flour
2 ts Salt
1 c Warm water
1 Envelope Active dry yeast
3 tb Olive oil
In a bowl, combine the flour and salt, and mix thoroughly. In a
separate stainless steel bowl, combine the water and yeast, and using
a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the
water into the center of the flour, and with a spatula, stir to
combine well into a sticky mass. Pour this mass out onto a
lightly-floured surface and begin to knead the dough by working the
dough with the heel of the palm of your hand. Push outward and pull
the inside edge over the top. Repeating the process over again to
create a smooth ball of dough free of stickiness. Place the ball of
dough into a clean stainless steel bowl that has been brushed with
the remaining 1 tablespoon of olive oil. Cover with a clean cloth and
let rise at room temperature for 1 1/2 hours or until it has doubled
in size. When the dough has risen it can be divided in half and the
two pieces formed into two balls which will later be patted into the
traditional pizza shape. This recipe yields two 12-inch pizza crusts.
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Bo's Bodacious Irish Cream Pie (Healthy Exchanges)
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Yield: 1 servings
1/3 c Butter; (do not use
; margarine or
; vegetable oil
; products)
1/2 c Packed brown sugar
1 md Tart apple; (peeled, if
-desired)
; and sliced
2/3 c Whole berry cranberry sauce
1 1/3 c All-purpose flour
1 c Granulated sugar
1/3 c Shortening
3/4 c Milk
1 1/2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1 Egg
Whipped cream or vanilla ice
-cream; if desired
Heat oven to 350. Melt butter in square pan, 9x9x2 inches, or 10-inch
ovenproof skillet in oven. Sprinkle brown sugar evenly over butter.
Arrange apple slices in 3 rows on brown sugar. Spread cranberry sauce
over apples. Beat remaining ingredients except whipped cream in large
bowl with electric mixer on low speed 30 seconds, scraping bowl
constantly. Beat on high speed 3 minutes, scraping bowl occasionally.
Pour over fruit in pan. Bake 45 to 50 minutes or until toothpick
inserted in center of cake comes out clean. Immediately turn pan
upside down onto serving plate. Leave pan over cake a few minutes;
remove pan. Serve cake warm with whipped cream. Yield: 9 servings.
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Chocolate Brownies ( Simply Baking )
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Yield: 1 servings
1 1/2 c Self raising flour
2 c Sugar
10 tb Cocoa
125 g Butter
4 lg Eggs
2 ts Vanilla essence
1 c Choc bits
1 c Pecan or macadamia nuts
4 tb Butter; melted
7 tb Chocolate syrup
1 ts Vanilla essence
3 c Icing sugar
In a mixing bowl, combine all the ingredients in the first column
until just combined. Pour the batter into a greased and lined 23cm.
square cake tin or 20cm. X 30cm. lamington tin. Bake at 180c. for 35
minutes.
When the brownies are cooked, allow them to cool in the tin. To make
the icing, mix all the ingredients in the second column and spread
over brownies. When the mixture is cold, dip a knife into hot water
and cut the brownies into 3cm. square.
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Chocolate-Covered Cherry Pudding (Healthy Exchanges)
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Yield: 48 Servings
1 10 oz. jar maraschino
-cherries without stems
1 1/2 c Sugar
1/2 c Butter or margarine melted
2 oz Unsweetened chocolate,
-melted and cooled
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 c Milk
1 6 oz. package ( 1 cup) semi
-sweet chocolate pieces (do
-not use imitation)
1/2 c Sweetened condensed milk
Drain cherries, reserving 1/3 cup juice. Place cherries in a food
processor bowl; cover and process with on/off turns till coarsely
chopped, or chop by hand.
Combine sugar, butter or margarine, unsweetened chocolate, and
vanilla in a medium mixing bowl. Add eggs; beat for 1 minute at
medium speed. Stir together flour, baking powder, and dash salt. Add
to chocolate mixture alternately with milk, mixing well after each
addition. Spread batter in a greased and floured 15x10x1 inch baking
pan. Sprinkle with chopped cherries.
Combine chocolate pieces and sweetened condensed milk in a small heavy
saucepan. Stir over low heat till chocolate is melted. Stir in
reserved cherry juice. Use a spoon to drizzle evenly over batter.
Bake in a 350?F for 25 to 30 minutes or till a wooden toothpick comes
out clean. Cool on wire rack. Spray a thin knife with nonstick spray
coating; wipe off excess. Use knife to cut chocolate mixture into
squares. Makes 48
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Baking Powder Biscuits
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Yield: 2 servings
2 Ready made pastry tartlet
-shells; about 4-5" in
; diameter
50 g Raspberries; extra to
-decorate
2 ts Caster sugar
Icing sugar; to dust
Warm custard; to serve
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Baking Powder Biscuits
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Yield: 1 Dozen
2 c All purpose flour
4 ts Baking powder
1/2 ts Cream of tartar
1/2 ts Salt
2 tb Sugar
1/2 c Shortening
1 lg Egg, beaten
2/3 c Milk
Sift dry ingredients together into a bowl. Cut shortening into flour
mixture until it is the consistency of cornmeal.
Combine beaten egg and milk and slowly pour into flour mixture. Stir
to make a stiff doug. Knead five times on a floured surface.
Roll to a 1/2 inch thickness, cut with a 1 1/2 inch cutter dipped in
flour.
Bake on a lightly greased cookie sheet in a preheated 425 degree oven
for 10 to 15 minutes.
Alumni Cookbook
++
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Baking Powder Biscuits
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Yield: 1 servings
4 c Flour
1 ts Salt
1 ts & 1 Tblsp. Baking powder
1 Stick Margarine; softened (4
-oz.)
2 c Milk
Place flour into a bowl and add salt, baking powder and mix gently.
Add softened margarine and mix just until dough is crumbly and about
the size of small peas. You can mix this with a dough cutter or the
best method is with your hands, making sure the flour and margarine
are mixed well. Add milk and mix, just until the milk is combined
with all of the flour mixture. The dough will be real sticky. The key
to success is not to overmix your dough. Place a generous amount of
flour onto the table and place dough onto flour and work it around
until you can roll it out to a thickness of 3/4". Cut with biscuit
cutter and place into a pan, keep them close together in pan so they
rise up, not outbsp. Bake at 325 degrees for about 15-20 minutes.
Check center of biscuit for doneness. Brush the tops with a little
margarine.
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ABOUT YEAST BREADS - BAKING TIPS
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Yield: 1 Info file
Information only
Information from the 1996 Old Farmer's Almanac, "What You Can Eat To
Achieve True Peace of Mind", by Ken Haedrich
The vanilla orchid is a member of the plant family known as
Orchidaceae and is the only orchid that produces edible fruit. The
beans grow on a thick vine that flourishes in warm, moist climates
within 25 degrees of the equator. The vanilla plant begins to bear
fruit when it is three or four years old. Eight to nine months after
pollination, the beans are golden yellow and ready for harvest and
curing.
It takes about five to six pounds of green, freshly picked vanilla
beans to make one pound of properly cured beans. There are basically
two ways to cure the beans: in the sun or over a fire. Using the
solar method, beans are spread in the hot sun by day and wrapped in
blankets and placed in wooden boxes by night. The sweating process is
repeated over and over for six months, until the beans have lost up
to 80 percent of their moisture content. This method produces
superior results and is used in Madascar, Mexico, the former Bourbon
Islands, Tonga, and Tahiti.
The wood-fire curing method, used in Indonesia and Bali, takes only
two or three weeks, but produces a dry, brittle bean with a smoky
flavor, generally considered inferior.
When you buy a vanilla bean at your market, the black, oily, smooth
pod you're buying is a cured bean. When you purchase a bottle of
pure vanilla extract, you're buying beans whose flavor components
have been dissolved in a solution of water and alcohol. By law, pure
vanilla extract must contain at least 35 percent alcohol by volume.
Anything less is labeled a flavor. Pure vanilla extracts come in a
variety of folds, or strengths. The Food and Drug Administration has
established that a fold of vanilla is the extractive matter of 13.35
ounces of vanilla beans to a gallon of liquid. Strong, pure extracts,
such as four-fold, are primarily used in mass food production.
What about imitation vanilla? ---
Not only is pure vanilla expensive, but demand also far exceeds the
world's supply of the real thing. Stepping in to fill the void is the
chemist, who has come up with a variety of imitations made from
synthetic vanillin, the organic component that gives vanilla its
distinctive flavor and fragrance. Most synthetic vanillin is a
byproduct of the paper industry, made by cooking and treating
wood-pulp effluent. But since vanillin is only one of more than 150
flavor and fragrance compounds found in pure vanilla, the chemist has
yet to match the subtlety with which Mother Nature has endowed the
real thing.
How to tell a good bean when you see one.
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Quality is key. To truly experience all the flavor and fragrance
vanilla has to offer, you have to seek out quality beans and
extracts. Generally speaking, look for beans that are supple and
aromatic. Tahitian beans are moister and relatively short and plump,
with thin skins and a floral aroma. Bourbon beans (so called because
they originate in Madagascar, Reunion, and the Comoros, formerly
known as the Bourbon Islands) are slightly dryer, contain more
natural vanillin, and have thick skins (the flavor has nothing to do
with bourbon whiskey.) Stay away from dry, brittle, or smoky-smelling
beans. Depending upon quality and variety, single vanilla beans
retail from about $1.50 to $10 apiece. Vanilla beans should be kept
at room temperature in an airtight container. Don't refrigerate them
or they may develop mold. Vanilla beans last up to two years.
Especially if you cook with it often, it is more economical to buy
pure vanilla extract by the pint, or even the quart, and share it
with a friend. The best pure extracts contain no caramel and
artificial color and little or no sugar. Store extract at room
temperature, tightly closed. It will keep up to five years.
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